Take Back the Kitchen with Alma Schneider

IMG_2266.JPG Sometimes a recipe just presents itself to you because of the ingredients. For example, ground turkey was on sale at the supermarket and I had cooked too many potatoes a few days ago so they were sitting in my fridge. I had also just purchased a vintage pyrex pie plate with a glass cover at a yard sale that I was itching to use.
Lightbulb: Shepherd’s Pie!
This was fast, simple and the whole family really enjoyed it. It was also a great dish to fully prepare, place in the fridge and just stick in the oven to heat up when my kids were done with their activities after school. No need to order pizza due to lack of time! I hope you and your family enjoy it and feel free to add sauteed, chopped vegetables or any other meat you like to change it up.
Quick and Delicious Shepherd’s Pie:
Ingredients for meat layer:
1 LB ground , dark turkey meat or ground beef or chicken
2 tsp olive oil
1 tsp salt
2 TBS dehydrated onion flakes (or 1/2 cup fresh chopped onion sauteed until translucent)
1/4 tsp ground black pepper
Potato layer:
3 cups mashed potatoes (about 3 medium to large potatoes, more or less)
1/3 cups milk (can be whole, skim or even heavy cream if you are feeling decadent)
1 TBS butter
1 tsp salt
2-3 oz grated Sharp cheddar or any cheese you like
Steps:
1) In a frying pan, heat up olive oil and saute meat until browned.
2) Add in the dehydrated onion, salt and pepper and stir. Set aside
3) Take leftover mashed potatoes (or steam or boil potatoes and then make the mashed potatoes) and add in butter, milk and salt. Mash until fully incorporated
4) In a pie plate or casserole dish of your choice, lay the meat on the bottom, lay the potatoes next, patting them down until smooth, and then top with the grated cheese.
5)Place in the fridge, covered, or bake right then at 350 degrees for 20-30 minutes until heated through and cheese is nice and melty on top.
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For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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Fish is brain food! We have instituted “Wednesday is Fish night” and my kids are thrilled now that we have some tasty fish recipes. I experimented with coconut oil and it gave this breaded cod a lovely flavor. Enjoy!
Breaded Coconut Cod with Mustard Orange Sauce
Ingredients
1 lb wild cod fish cut into 4 fillets
3/4 cup Italian seasoned bread crumbs
one TBS coconut oil
Steps:
1) Wash and dry the cod pieces with paper towel. Bread with crumbs and set aside on a plate.
Heat up the coconut oil in a medium sized frying pan. When oil is melted and starting to smoke a bit, place the cod filets in the pan and cook for 4-6 minutes or until golden brown and almost cooked through (fish will be opaque). Flip and fry on the other side for a few minutes until golden. Remove from heat.
3) Serve fish with mustard orange sauce drizzled on top.
Mustard Orange Sauce:
One TBS orange marmalade
One TBS Dijon mustard
Stir with a fork to combine and set aside in small bowl
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

IMG_1412.JPG This delicious and easy recipe can be prepared in minutes if you stock your pantry right. Enjoy!
Creamy Pasta with Spinach

1/3 lb cooked pasta-preferably angel hair
1 1/2 cups frozen spinach, thawed and sauteed until dry
1/4 cup heavy cream
2 minced garlic cloves
sliced almonds and crushed red pepper
olive oil for cooking
1) Add in 1 tsp olive oil to thawed spinach and saute
2) Push spinach to the side and cook 2 minced garlic cloves in a little olive oil until translucent
3) Add in 1/4 cup heavy cream and stir everything together
4) Add spinach to the pasta and top with sliced almonds and crushed red pepper
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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As the summer winds down, here’s a healthy and delicious recipe that can be whipped up in no time!
Pineapple Salsa with Quinoa and Pumpkin Seeds:
Serves one
One cup cooked quinoa (or cook it like rice, one cup dry quinoa to 1 1/2 cup water until water absorbs)
2 cups washed salad greens
Pineapple Salsa:
2 scallions, minced
2 cups diced fresh pineapple or canned
3 TBS sweetened grated coconut
2 tsp rice vinegar
Mix together and chill
Roasted pumpkin seeds
salad dressing
Steps:
1. On a plate, lay out the salad greens and add the quinoa on top
2. On top of the quinoa, add a desired amount of salsa
3. Top with dressing of your choice or my maple soy dressing:

Maple Soy Salad Dressing and Keeping it Green


4. Top with roasted pumpkin seeds or any other crunchy nuts or seeds
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

IMG_1241.JPG As Football season approaches, it will be important to start accumulating recipes for Tailgating parties! Here is an easy and festive meatloaf appetizer recipe to get the ball rolling. Enjoy!
Meatloaf appetizers with Bacon and Cheese:
2 LBS ground beef or turkey
2/3 cup sour cream
1 cup ketchup plus more for squirting on top
1 egg
1/2 cup breadcrumbs (I use panko ones from Whole Foods)
large pinch of kosher salt
2 cups shredded cheddar cheese
6 slices bacon cooked until crisp and crumbled-set aside in small bowl
Steps:
1) Combine all ingredients, up until the cheese and bacon in a big bowl.
2) Transfer to an 8″X11″ casserole dish and bake at 350 degrees for one hour. Remove from oven and top with the grated cheese and place back
3) in the oven for 2 minutes or until cheese melts.
4)Top the cheese with the crisp, crumbled bacon and cut into one or two inch squares.
5)Serve hot as one inch cubes or with toothpicks.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

IMG_0926.jpg Here’s a Spanish favorite that it easy, healthy and that takes almost no time at all. Enjoy!
Spinach and Garbanzos:
4 cups cooked or canned chick peas
one lb frozen, defrosted spinach
2 tsp olive oil
4 cloves garlic
one small pinch saffron dissolved in one TBS water
salt and pepper to taste
optional:2 large chicken sausages, diced
Sautee defrosted, drained spinach in 2 tsp olive oil with 4 cloves minced garlic
Add chick peas and gently stir to combine
Add saffron and stir
Add salt and pepper and stir
Serve immediately
Serves 4-6
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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For many people, one of the biggest challenges in summer is the lack of desire to cook over a hot stove. For this reason, I have created many a recipe that require no cooking! Dukkah is of Egyptian origins but can be modified many ways with different nuts and seeds. This protein filled topping that can be sprinkled over a slice of bread with cottage cheese, over a salad or even eaten with a spoon. Enjoy!
Dukkah:

1/2 cup plus 2 TBS toasted sesame seeds
1/2 TBS ground coriander
1 1/2 TBS toasted cumin seeds
1/2 TBS ground pepper
2 TBS cashews, ground
1/4 tsp kosher salt
Grind everything together in a coffee grinder. Sprinkle on anything or eat by the spoonful like I do!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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Sometimes a salad is all we need for dinner if there is enough protein. Try this easy , delicious and different salad tonight!

Mediterranean Summer Salad with Maple Soy Vinaigrette:

6 cups leafy salad greens
1 cup grapes, cut in half
1/2 cup small dice feta cheese
1/4 cup roasted sunflower seeds
1 cup cooked green lentils (boil dry lentils until tender-about 25 minutes)
Toss salad ingredients together and drizzle on dressing
I like my Maple Soy vinaigrette:
Maple Soy Dressing:

1/2 cup maple syrup
1/2 cup canola oil
8 TBS soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
Whisk all ingredients together and refrigerate
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

P1110279.JPG July 4th BBQs are around the corner and this recipe is the perfect addition to any party. Enjoy!
Salmon with Mustard Maple Sauce
Sauce:
1 TBS Canola oil
3 TBS water
2 TBS Dijon Mustard
2 TBS Maple Syrup
2 Garlic cloves, finely chopped
¼ cup chopped scallion green and white parts
Fish:
4 6 oz. salmon filets
Whisk all the sauce ingredients together until fully combined. Make the sauce up to a day ahead and store in a covered bowl or Tupperware in the fridge.
Pan fry, steam or grill the salmon. Remove from heat and let sit for one minute. If sauce is cold, heat up for a minute until warm and pour over your fish
Serve with couscous or rice and a salad. Enjoy!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with Alma Schneider

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Garlic Scape Pesto

I love seeing garlic scapes in the Farmers Markets because that means it’s time for garlic scape pesto. I ran out of walnuts for the pesto but found that almond butter worked great as a substitute. Spread this pesto on toast with eggs or cheese or use it just like pesto on pasta for a change of pace.




Garlic Scape Pesto:

1 cup chopped garlic scapes, about 6 scapes
1/2 cup almond butter or sunflower seed butter
1/2 cup grated Parmesan
1/2 cup olive oil
pinch of salt

Puree in a food processor until creamy consistency of pesto

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen
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