family – Kalida Corner

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Strawberry Banana Bread

Posted on April 2, 2020 by Kalida AK

Ingredients:

1 stick butter ( 1/2 cup), softened
1 cup granulated sugar
2 large eggs ( room temperature)
3 ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh strawberries chopped and tossed in 1 tablespoon of flour

Instructions:

Preheat oven to 350F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
Sift all dry ingredients: flour, salt, and baking soda. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. Do Not Over-mix! Fold in floured covered strawberries.
Pour batter into prepared loaf pans and bake at 375f for 15 minutes. Reduce heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into the center comes out clean.
Let it cool completely before removing from loaf pans.
Enjoy it with a mug of tea!

family, Food, healthy meals, inspiration, life, mom cooks, salad lovers, vegan, writing

Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.

Ingredients:

2 tablespoons vegetable oil

1 tablespoon garlic paste

15 oz black beans

15 oz corn

3 roma tomatoes, diced

1 cup quinoa, rinsed

2 cups vegetable stock

1 tablespoon chili powder (as desired)

2 teaspoons cumin

2 teaspoon Himalayan salt

1 teaspoon pepper

1 avocado, cubed

1 lime, juiced

fresh cilantro, to garnish

Directions:

Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.

👩🏻‍🍳Enjoy!

family, Food, mom cooks, writing

Best Yogurt Parfait Ever

Posted on May 16, 2019May 16, 2019 by Kalida AK

Ingredients:

One 17 1/2-ounce container plain Greek yogurt
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup brown sugar
Assorted berries (or other fruit of your choice)

Directions:

Pour the yogurt into a bowl.
Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

family, Food, healthy meals, inspiration, life, mom cooks, Pioneer Woman Kitchenware, vegan

Reach for a Peach

Posted on June 26, 2018June 26, 2018 by Kalida AK

Ingredients

1/4 cup chia seeds
1 tablespoon pure maple syrup
3/4 cup almond milk
2/3 cup rolled oats gluten-free
1/3 cup raw pecans
6 Medjool dates, pitted
2 teaspoons cinnamon divided
3 medium peaches

Instructions

Chia pudding: combine the chia seeds, syrup, and almond milk in a bowl. Mix together, then refrigerate to set for 2 hours.
The middle crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes.
In a food processor, chop the toasted oats and pecans along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
The peaches: slice the peaches in half and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
Divide the chia pudding evenly among two Jason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble.
Sprinkle with a touch of crumble topping and enjoy!

©️Kalida Corner

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Light Lunch

Posted on June 4, 2018June 6, 2018 by Kalida AK

Ingredients:

For 4 wild salmon filets (6 oz each)

1/4 tsp Himalayan salt (as desired)
1/4 tsp black pepper
2 tbsp Extra Virgin Olive Oil
1 Parchment Paper sheet

For the basil bruschetta: (makes 2 1/4 cups)

1/4 cup chopped red onion
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
Himalayan salt and fresh cracked pepper to taste ( as desired)
2 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped

Directions:

Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
Drizzle olive oil on the filets, sprinkle with salt and pepper.
Bake for 20 minutes. Remove from oven and let rest for 2 minutes
Serve topped each with generous 1/2 cup basil bruschetta.

family, Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, writing

Make it Healthy

Posted on May 28, 2018May 28, 2018 by Kalida AK

Here’s my favorite healthy mashed thyme-potatoes recipe:

Ingredients:

2 cups organic Russet potatoes (skin on)

2 cups veggie stock/broth. Directions for Veggie Broth

2 tbsp grass-fed ghee

2 tbsp chopped fresh thyme or rosemary

2 cloves garlic, minced ( used 1tbsp garlic paste)

1 tsp ginger paste

1 tsp Himalayan salt ( as desired)

1/4 tsp freshly ground black pepper

Directions

Cut your potatoes into fourths and boil in the stock for 10-15 minutes, until soft.
Meanwhile, in a wide bowl combine the rest of the ingredients ( thyme, garlic, ginger, salt, pepper, and ghee).
Transfer potatoes to the mixed ingredients bowl and add 1/2 cup of the cooking liquid.
Mash with the potato masher.
Mix well; stir in more broth or stock as needed for desired consistency.