Toots & Kakes Explore Post-Grad Boredom

Culinary Adventures by Amateur Chefs

Posts tagged snack

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Lentil and Brown Rice Salad

Prior to this recipe I had never cooked with lentils and didn’t understand the difference between non sprouted and sprouted. So I just bought what my local market had on stock which were non-sprouted. I ended up with a huge stomach ache after eating what I thought was a healthy light salad. From this I learned if you don’t buy sprouted lentils you have to soak the legumes overnight to release all the gaseous elements. Just an FYI for your shopping and tummy experience. On a better note, this was a nice change from a traditional lettuce salad and if you precook everything in advance it is easy to assemble. 

Ingredients: 

        Chive vinaigrette

  •  5-8 chives or one cup packed, chopped  
  • 1/2 lemon, juiced
  • 1/2 cup olive oil 
  • Salt to taste
        Salad 
  • 1 cup brown rice, cooked and cooled 
  • 1 cup assorted sprouted lentils
  • 1 tablespoon silvered almonds, toasted
  • 1 tablespoon sunflower seeds, toasted
  • 1 tablespoon pumpkin seeds, toasted
  • 1 large zucchini, julienned  
  • 2 scallions, thinly sliced  
Cook the brown rice and let cool. 
At the same time toast the almonds, sunflower seeds and pumpkin seeds. Then set aside. 
Boil the lentils for about 5 minutes.  Remove from heat and let rest for about 3 minutes. Drain and rinse lentils under cold water then set aside to cool. 

Next prepare the chive vinaigrette. Puree chives, oil, lemon and salt in a food processor until smooth. Then strain chive vinaigrette through a fine mesh sieve into a small bowl. My only option was to use a mini strainer and tea cup. Worked just as well.

Before:

After:

Combine rice, lentils, seeds, nuts, zucchinis, scallions, and chive vinaigrette into a presentable bowl and toss.  Season with salt and pepper to taste. 

Love and health nuts, 

Toots and Kakes 

Recipe from bon appetite magazine. 

Filed under bon appetit healthy lentils brown rice dinner lunch salad snack food recipe

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Rosemary Thyme Flatbread

Ever get the craving for pizza…everyday?  Yeah, us too.  And it was a craving for pizza that led us to stumble upon a basic rosemary flat bread recipe that we jazzed up and turned out to be one of our favorite recipes yet.  The recipe is insanely easy to make which is even more surprising when you taste the finished product.  Warning: you need self control for this recipe as it is almost impossible not to devour immediately after taking it out of the oven.  This isn’t a problem if you are making it as a snack but if you plan on using it for other recipes (see our amazing flatbread pizza recipe) or sharing with others you probably will want to double the recipe.   

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 tablespoon fresh rosemary, chopped, plus an extra sprig for topping
  • 1/2 tablespoon fresh thyme, chopped, plus extra for topping
  • 1/2 cup water
  • 1/3 cup olive oil plus more for brushing
  • Sea or Kosher salt (can omit if using as base for other recipe)

Preheat oven to 450°F with baking sheet or pizza stone inside.

Stir together flour, chopped rosemary, chopped thyme, baking powder, and salt in a bowl. Make a well in center, then add water and oil and gradually fold into flour with a wooden spoon until a dough forms. Knead dough gently on a floured work surface 4 or 5 times.

Remove baking sheet or pizza stone from oven when preheated.  Cover with parchment paper. 

Divide ball of dough into 3 pieces and roll out 1 piece at a time on floured surface.  Can roll into any shape, dough should be thin as it will rise.  Carefully transfer rolled out dough to parchment paper lined baking sheet.

Lightly brush top with additional oil and scatter small clusters of rosemary leaves and thyme leaves on top, pressing in slightly. Sprinkle sparingly with sea salt (can omit if using bread for something other than snacking).

Place in oven and bake until pale golden and browned in spots, 8 to 10 minutes.  Let cool then enjoy!

We let cool and used as a base for our flatbread pizzas, delish!

Love and Dominick the Donkey,

Toots and Kakes

Thanks to smittenkitchen.com for this recipe! 

Filed under Flatbread dough snack

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Quick & Easy Guacamole

For some reason guacamole always seems to pair well with warm and sunny days and doesn’t always come to mind when one thinks of fall.  However, we live in North Carolina where the weather is bipolar and has refused to come to terms with the fact that it is indeed two months into fall.  So, after sweating more than we should have during a walk in late November, we decided to make a refreshing treat we could snack on while taking advantage of our prolonged summer on the porch.  This guacamole is not only easy and delicious but also extremely versatile depending on what ingredients are laying around and want to throw in!  

Ingredients:

  • 2 avocados 
  • 1/4 sweet onion, diced 
  • 1/2 tomato, diced
  • 1 jalepeño, deseeded and finely diced 
  • 1/2 lime juice 
  • Cilantro to taste, roughly chopped 
  • Dash of cayenne 
  • Salt and pepper to taste

We first scooped out the avocado and gave it a rough chop before adding it to the bowl and proceeded to slightly mash it until we were happy with the consistency.  We then diced the onion, tomato, and jalepeño and threw them into the bowl with the avocado.  We doused the mixture in lime juice and added a dash of cayenne for an added kick.  We salted and peppered until perfect!  And as Shaq would say, Shazaam…it’s done!  

Love and a playful platypus,

Toots and Kakes

Filed under guacamole snack

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Spicy Hummus

If you have read any of our blog posts you know we like to keep things a little spicy! We also really like to eat healthy dishes we can freshly prepare ourselves.  In lieu of this we decided to create a spicy, chipotle hummus from simple ingredients we already had on hand.  Originally, we were planning on doing a red chile pepper hummus but when our local grocery store decided not to stock them we had to get creative. Our genius led us to re-use the chipotle peppers in adobo from our previous recipe (See our amazing i hate mornings remedy recipe Huevos Rancheros below), and thus began our quest to perfect our hummus. 

Note: Once again, we eyeballed most ingredients so below is about the equivalent to what we added.  Because most things are done to taste feel free to alter to your favorite flavors!

You will need a food processor. 

Ingredients: 

  • 1 15oz can garbanzo beans
  • 3 tablespoons Tahini sauce 
  • 1/4 cup olive oil
  • 1 clove garlic - roughly chopped
  • A couple pinches of cumin
  • A lot of pinches of paprika 
  • 1 Chipotle pepper (de-seeded) and adobo sauce that it comes in
  • salt and pepper to taste

We combined the garbanzo beans (including half the liquid from the can), tahini sauce and chopped garlic clove in the food processor. We continued processing while pouring in the olive oil until the hummus was creamy or smooth. Next, we added the de-seeded chipotle pepper and tiny dashes of adobo.  We again, pulsed a few times and took a break to taste.  Note: This is where you should add more pepper and adobo sauce for a stronger flavor or leave as is. Next, we added in the cumin, paprika, and salt and pepper then finished with a few more pulses until evenly combined.  We poured our hummus into a pretty bowl and served it with pita chips that we toasted with some olive oil, paprika and salt and sliced red peppers. YUM! 

Love and Christmas songs before Thanksgiving,

Toots and Kakes 

Filed under hummus healthy snack fresh