Category: Pioneer Woman Kitchenware

Posted in family, Food, mom cooks, Pioneer Woman Kitchenware, writing

Strawberry Banana Bread

Posted on 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:

  1. Preheat oven to 350F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. 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.
  4. 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.
  5. 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.
  6. Let it cool completely before removing from loaf pans.
  7. Enjoy it with a mug of tea!
Posted in family, Food, healthy meals, inspiration, life, mom cooks, Pioneer Woman Kitchenware, vegan

Reach for a Peach

Posted on by Kalida AK

Ingredients

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

Posted in family, Food, healthy meals, inspiration, Journey, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Light Lunch

Posted on 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, choppedKalida Corner

Directions:

  1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
  2. 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.
  3. Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
  4. Drizzle olive oil on the filets, sprinkle with salt and pepper.
  5. Bake for 20 minutes. Remove from oven and let rest for 2 minutes
  6. Serve topped each with generous 1/2 cup basil bruschetta.
Posted in family, Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, writing

Make it Healthy

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

Posted in Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Kale Lovers

Posted on by Kalida AK

  • Ingredients

3 tablespoons of fresh lemon juice

2 tablespoons of extra-virgin olive oil

1/2 teaspoon of Himalayan salt (as desired)

1 bunch kale, leaves thinly sliced and ribs removed

1/4 cup dates

1 medium Honeybear Apple

1/4 cup slivered almonds, toasted Toast Almond Directions

1-ounce Pecorino, finely grated (1/4 cup)

Freshly ground black pepper

  • Directions

  1. Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
  2. While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
  3. Season with salt and pepper and toss well

Enjoy!

IMG_5846
Kale Salad