Recipe: Lemon Garlic Salmon Pasta

Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes. ⁣
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I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. ⁣*this recipe serves 6-8

Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.

Lemon Garlic Salmon Pasta

Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 package of Maria’s Homestyle Chickpea Fusilli⁣

• 1 lb. salmon fillet⁣

• 1 teaspoon garlic, minced⁣

• 1 tablespoon @miyokoscreamery vegan butter⁣

• 1 teaspoon dried basil⁣

• 1 teaspoon dried oregano⁣

• Salt and pepper to taste⁣

• 4 - 5 handfuls of spinach⁣

• Zest + juice of one lemon⁣

• 2 teaspoons capers⁣

INSTRUCTIONS

1. Cook the pasta according to package directions

2. Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside. ⁣

3. Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted. ⁣

4. Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste⁣

5. Add lemon juice, zest and capers to the pasta and toss to mix⁣

6. Flake the salmon into bite-size pieces and gently toss salmon with the pasta⁣

Recipe: Corn Chowder

Soups Up! Here in Toronto winter isn’t done with us just yet. So I thought I would share the recipe for this happy, bright and lightened up version of my Corn Chowder to brighten up the day. The colour Yellow makes most of us feel better & on this snowy day, I could use all the sunshine I can get and this bright shade is the closest to sunshine I can get.

Corn Chowder

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 6 cups corn kernels, about 7 cobbs, divided

• 3 cups chicken stock, divided

• 4 slices turkey bacon

• 1 tablespoon olive oil

• 1 cup cooking onion, finely diced 

• 1 medium carrot, finely diced

• 2 celery stalks, finely diced

• 2 cloves garlic, minced

• 1 teaspoon chopped fresh thyme

• 1 medium sweet potato, peeled and cut into ½-inch dice

• 1 cup 2% milk (or almond milk but thickness may vary)

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 bay leaf

• 1 can full fat coconut milk, (400ml)

• 1 tablespoon minced parsley

INSTRUCTIONS

1. Cut the kernels off the cob and transfer to a bowl.

2. Add 4 cups of corn kernels and 2 cup chicken stock to a blender. Process until smooth, 1 minute on medium speed.

3. Add turkey bacon and olive oil to a large dutch oven or pot. Heat the pot over medium heat, cook and stir turkey bacon until crisp, 5 to 7 minutes. Transfer to a cutting board and chop into bite size pieces.

4. Add onions, carrots, sweet potato and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.

5. Add garlic and thyme, cook until fragrant, 30 seconds.

6. Add the remaining 2 cups of corn kernels and saute for 1 minute.

7. Add corn puree, 1 cup of chicken stock, salt, pepper, and bay leaf.

8. Bring soup to boil, reduce heat to a simmer. Stir every few minutes and cook for 15 minutes. Add milk and coconut milk, stir and continue to simmer for 5 minutes or until potatoes are fork-tender, about 20 minutes total cook time.

9. Turn off the heat and discard bay leaf. Stir in the parsley, taste the corn chowder and season with more salt and pepper as desired.

10. Divide the soup into serving bowls. Top with crispy turkey bacon and parsley.

Recipe: Almond Flour Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

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Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

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Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

• 3 large ripe bananas

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup chocolate chips (dark or milk chocolate) 

• Cooking spray

INSTRUCTIONS 

1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.

Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

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⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze. 

Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️

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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Roughly chop the whole almonds.

3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

8. Do NOT refrigerate

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