baking – Kalida Corner

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Bake & Toss

Posted on June 11, 2018June 11, 2018 by Kalida AK

Serves: 4 servings

Ingredients

2 large sweet potatoes

1 medium red onion

15 oz chickpeas, rinsed and drained

½ cup olive oil

¼ cup lemon juice

2 tablespoons garlic, minced ( used garlic paste)

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne

Himalayan salt, to taste

Black pepper, to taste

3 oz mixed greens

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tablespoons dried cranberries (optional)

Directions:

Preheat the oven to 425ºF.
Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
Peel and slice the onion.
Add the chickpeas to the other half of the baking sheet.
In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
Bake for 30 minutes, until the sweet potatoes are tender.
Let cool for 20 minutes.
Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱

©️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.

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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.

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Kale Lovers

Posted on May 27, 2018May 27, 2018 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

Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
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.
Season with salt and pepper and toss well

Enjoy!