Tag: Photography

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 Food, summer, vegan, writing

Fig-Apricot Bombs

Posted on by Kalida AK

Ingredients:

1/2 cup chopped walnuts or nut of choice

6 oz dried apricots

6 oz dried figs

2 tbsp dark chocolate chips

dash of Himalayan salt

3 tbsp unsweetened coconut flakes for coating

Directions:

  • Remove fig stems
  • Place the figs, apricots, nuts, chocolate chips in food processor.
  • Blend until finely chopped.
  • The chocolate chips will still have some larger pieces, but just keep them mixed with the batter.
  • Transfer into a large bowl and add a pinch of salt
  • Mix well and then roll into mini balls.
  • Roll each mini ball in the coconut flakes
  • Place on wide plate and refrigerate for 15 minutes.

Enjoy with a cup of tea!

Happy Reading 📔

©️Kalida Corner

Posted in Food, healthy meals, life, mom cooks, salad lovers, summer, writing

Bake & Toss

Posted on 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

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 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
Posted in inspiration, Journey, life, Photography, Poems, Short Stories, writing

The Authentic Sound

Posted on by Kalida AK

 

rusticbellframelogo
It is the authentic sound that should resonate in our hearts.

 

 

©Kalida Corner

Posted in Poems

🍂Fall🍂

Posted on by Kalida AK

 

the magical season is here –

a season expressing an evolution;

a season calling for a solution.

rustling leaves.

dancing trees.

raining hail.  

hiding birds.

wind howls:

stop! stop!

fire smokes:

burn high.

 

the modest season is here –

a season revealing a flaw;

a season giving a cause,

a law.

naked trees.

injured branches.

crushed leaves.

ripped roots.

thunder strikes:

act

appreciate

unite!

 

the nutritious season is here –

a season to revive the sun

a season to strive the wind

and shut the gun.

nutmeg.

cloves.

cinnamon.

allspice.

fall’s pure flavors united

to boost souls.

 

fall is fall

for it renders the world.

after every goodbye, it evolves.

after every beginning, it arises anew.

 

fall is here-

for the world

to change!

©Kalida’s Corner

 

Posted in Food

The Taste of Fall

Posted on by Kalida AK

 

floursugarweb
2 cups of unbleached flour, 2 large eggs, 2 cups of sugar, 3/4 cup of unsalted butter
fallflavors
1 tsp baking soda, ground cinnamon, salt, & nutmeg. 1/2 tsp ground cloves & baking powder
pumkinweb.png
1 – 1/2 cup of homemade pumpkin puree
stepsfallloaf
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.
finalloafpic.jpg
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 !