Category: Food

Posted in family, Food, life, Photography, writing

Parfait for Breakfast

Posted on by Kalida AK

Bottom Layer Ingredients: Almond Banana Mousse

  • 1 large banana
  • 1 tablespoon raw cacao powder
  • 1 tablespoon almond butter
  • 1 tablespoon almond milk unsweetened

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Middle Layer Ingredients: Chia Mix

  • 1/4 c chia seeds
  • 3/4 c Almondmilk Unsweetened
  • 1 tablespoon maple syrup or honey

Top Layer Ingredients: Mashed Raspberries

  • 1 cup fresh raspberries

Continue reading “Parfait for Breakfast” →

Posted in Food

The Taste of Fall

Posted on by Kalida AK

 

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2 cups of unbleached flour, 2 large eggs, 2 cups of sugar, 3/4 cup of unsalted butter
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1 tsp baking soda, ground cinnamon, salt, & nutmeg. 1/2 tsp ground cloves & baking powder
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1 – 1/2 cup of homemade pumpkin puree
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1. Combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set them aside. 2. With an electric mixer, beat sugar and butter on a medium speed. 3. Add the eggs. 4. Beat until light and fluffy. 5. Add pumpkin and beat for another minute until soft and juicy. 6. Add the flour and mix on low speed until combined. In 2 greased 8×4 inch loaf pans, evenly pour the batter. Bake for about 55 minutes in a convection oven preheated to 325 °F. ** Optional : you can add 1/2 cup of chocolate chips or Golden Raisin to the batter.
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Voila!  ~The Taste of Fall ~

 

Posted in Food

Halloween Pineapple Coconut Flake

Posted on by Kalida AK

Watch Video:

Cake

2 cups of flour

1 tsp baking soda

2 cups of sugar

2 large eggs

1 tsp vanilla extract

2 1/2 cups of crushed pineapple

  • In a large bowl, mix together flour, sugar, baking soda. Then, add the eggs, vanilla extract, and pineapple.
  • Grease a 9×13″ baking pan with butter and pour the cake mixture. Let it bake for about 40 minutes or until golden brown.
  • When ready, poke holes in the cake!

Topping

1/2 cup salted butter

1/2 tsp vanilla extract

2/3 evaporated milk

1/2 cup sugar

1 cup chopped pecans

1 cup sweetened coconut flakes

  • While waiting for the cake to be fully baked, heat the topping ingredients (butter, sugar, evaporated milk, and vanilla) in a medium sized sauce pan until it reaches a boil. Then, add chopped pecans and coconut flakes. Continue cooking for about 5 minutes on a medium heat, stirring constantly.
  • Pour the cooked topping evenly over the holes of the cake. SLICE and ENJOY !
Posted in Food

Kalida’s Lentil Soup

Posted on by Kalida AK

Kalida’s Ingredients :

3 tbsp extra virgin olive oil

1 cup of chopped onions

1/2 cup of chopped celery

1/2 cup of chopped carrots

2 tsp himalayan salt

1 lb organic lentils, washed and rinsed

1 cup of peeled and chopped tomatoes

8 cups of organic vegetable broth

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp black pepper

1/4 tsp cardamom

1 tsp of dried ginger or 1 small dried root ginger

2 small dried bay leaves

1 package of Saltine cracker

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Spices Jars
Kalida’s Spices Jars

Kalida’s Course:

In a 5 qt Dutch oven, place oil and set over medium heat. Once hot, add onions, celery, and salt and cardamom. Stir for about 6 minutes. Add the lentils, tomatoes, broth, bay leaves, coriander, cumin, and ginger, and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender at about 35 minutes.

Serve immediately with a side of Saltine cracker.

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just to a boil

 

 

 

Posted in Food

Tabouli with Love

Posted on by Kalida AK

Tabouli with Love, just what we needed for a relaxing and family Sunday. My girls got one more week to go of testing, and I’m so proud of how great they are doing and pulling it off! Putting soul and heart in the process …. love tastes LOVE !
☀️Happy Monday !

 

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Yield: 8 people

Ingredients:

  • 8 bunches finely chopped flat leaf parsley
  • 1 cup chopped fresh mint
  • 4 chopped firm tomatoes
  • 1 onion or 4 scallions chopped
  • 1 cup extra Virgin olive oil
  • 1/2 cup fresh lemon juice
  • Pink Himalayan Salt to taste
  • 1/2 teaspoon pomegranate molasses or de-seeded (optional)
  • Lemon Zest (as desired)

Directions:

  1. Prepare the chopped parsley and mint and set aside.
  2. In a large bowl, mix pomegranate molasses or de-seeded , chopped tomatoes, chopped onions/scallions with lemon juice, and salt.
  3. Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
  4. Serve cold garnished with romaine lettuce and french fries.

 

 

Posted in Food

Kalida’s Banana Love Loaf

Posted on by Kalida AK

Ingredients: 

  • Sprinkles of LOVE
  • 1/2 cup (1 stick) Organic Valley cultured butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups of flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl,  cream butter and sugar together using electric mixer
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
  4. Add mashed bananas and mix until combined
  5. Sift all dry ingredients: flour, baking soda, and salt
  6. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVER-MIX!
  7. Pour batter into prepared loaf pans and bake at 375F for 15 minutes.
  8. Reduce heat to 350F and bake an additional 30 minutes until edges are slightly brown.
  9. Let it cool
  10. Flip the pan on the desired display surface and Enjoy the taste of LOVE!

In the Video above Seraj added 1/2 cup of chocolate chips

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©Kalida Photography