Tuesday, December 5, 2017

Klunker's crispy quinoa crackers

Klunker's crispy quinoa crackers

This recipe came about, because I love crunchy crackers.  Most crackers are unhealthy in some way.  Over processed, full of ingredients that make you never decompose, or just taste like you are eating packing peanuts. 
I love to make quinoa bread (recipe here) and thought that would be a good base to make crackers.  So, off to the kitchen to see.  To my joy, I found them to be very much delicious, and having the great crunch of a cracker.
So, here is the easy instructions to make them.

Preheat your oven to 400°
You will need a baking sheet, silicone pad works best, but you could use parchment paper (but you'll need to watch them closer)


1/2 cup dry quinoa (I get the pre-rinsed, if you don't, you'll need to rinse)
1/2 cup water
Here is the fun part, any flavors you want (garlic, onion, rosemary, dill......) 1/2 tsp.
1/2 tsp. salt (optional)

Place all the ingredients in a good blender.  

Blend for a good minute

After a minute, check and see if smooth.  You want it to be thick and smooth like pancake batter.

With a small spoon (I used a teaspoon) put a dollop on the baking sheet, and spread out as thin as you can, making them whatever size and shape you want.

Do this until you fill up the whole sheet.  They do not spread out, so you can put them pretty close together.

Now put into your hot oven, and set the timer for 12 minutes.  
This gives you plenty of time to clean your mess, because a messy kitchen is not a good place to bring beautiful crackers into.

After 12 minutes, remove from oven and with a spatula, turn each one.
Put back in the oven for 3 minutes.  DON'T LET THEM TURN TOO DARK.  Light chestnut, not dark mahogany. 

Remove from the baking sheet, and on to a cooling rack.  They will crisp up as they cool.  Now, repeat until all your batter is gone.

I hope you try these and enjoy as much as I do.  

Sunday, December 3, 2017

Klunker's creamy Italian dressing

Klunker's creamy Italian dressing

I just want to leave this right here. :)


1/3 cup red wine vinegar

3 tablespoons fresh lemon juice
1/2 cup great northern or canellini beans (drained, reserve 1/4 cup of liquid)
1/4 cup liquid from beans (aquafaba)
1 tsp. Italian seasoning
1 tsp. garlic powder

1 tsp. onion powder
2 tsp. dried minced onions
2 tsp. maple syrup or agave (or 1 large pitted medjool date)
2 tablespoons nutritional yeast

1/4 tsp. ground black pepper
salt to taste (optional)

Add all of the above ingredients in a blender.  Blend for a minute (if you used a date, blend longer to make sure there are no big chunks)
You can use right away, or put into a small jar, and let chill in fridge. 
I hope you enjoy!

Tuesday, October 3, 2017

Simple teriyaki mushrooms

Easy teriyaki mushrooms

Here is another easy recipe for air fryer mushrooms.
It is almost too easy, and taste is amazing!


1 lb. mushrooms (I used cremini) cleaned and cut into quarters
2T maple syrup
2T low sodium soy sauce (you can use tamari or braggs)
2 tsp. minced garlic

Start by making your sauce.  Add the maple syrup, soy sauce, and garlic, and mix together.

Clean and cut your mushrooms.  Place them in the basket of your air fryer.

Cook for 15 minutes, at 360°.  Don't disturb while they are cooking.
After the time is up, add to a large bowl.

Pour the sauce over the top, and carefully stir together, making sure every mushroom gets covered in the sauce.
Let sit 5 minutes, and stir again.

Serve hot or cold.  This would be great tossed with some pasta!

I hope you enjoy!!!

Thursday, September 28, 2017

Quinoa flat bread

Quinoa flat bread

I have gotten several requests for the quinoa recipe I use.  I am not the original maker of this bread, honestly, I have no clue who was the first.  
I use this several times a day sometimes.  It can be sandwich bread, pizza crust, flatbread, pretty much anywhere you would use bread.  It is so easy to make too, and you can make a few, and freeze them.  (BONUS!!)

Ingredients: (BASIC) you can add whatever seasonings you want.

1c dry quinoa
3/4c water

You will need a good blender, and a nonstick pan.  (it can be made in the oven, I have never done it though)

Pour your quinoa into a fine strainer, and rinse well under running water.
Let drain for a moment.
Put into a blender, and add the water.
Blend on high for a few minutes, until it is smooth like pancake batter.

Heat up your biggest nonstick pan, over medium heat. (about 4 minutes)
Add the batter in the middle.

Tip and rotate the pan in a circular motion to distribute the batter.

Now leave it alone.  DON'T TOUCH!!!  Just let it set up.  You want it to go until it is dry on top, and when you jiggle the pan, it moves around freely.

Place a plate over the top, and invert the bread onto the plate.

Carefully, slide the bread, uncooked side, into the pan.

Allow to cook for another 5-6 minutes, and remove from the pan.

Cut how you want, and serve.  It is filling, healthy, no oil, and no soaking required. :)

Easy air fried garlic mushrooms

Easy air fried garlic mushrooms

When you are in the presence of greatness (mushrooms) you don't post many words.  So here is the recipe for easy air fried garlic mushrooms.


1 lb. whole mushrooms (button work well for this, get the smaller ones)
1 tsp. onion powder
1/4 tsp. black pepper (optional)
1 heaping tablespoon garlic (smashed and minced fine)
2 tsp. low sodium soy sauce (or braggs)

In a large bowl, dump the mushrooms, and run under water.  Rinse well, drain water and rinse again.  Drain very well.  Put back in the bowl, and add all the above ingredients.  
Now, get in there with your hands, and mix this all together.  Really get in there and make all parts of the mushrooms covered.
Now, pour into your air fryer, set time to 20 min. @360°, and start.
Don't disturb them while they cook.  You don't need to shake or turn, just let them do their thing.
After 20 minutes, GLORY!  Enjoy!!

Tuesday, September 26, 2017

Simple IP pasta sauce

Simple IP pasta sauce

If you are like me, having pre-made food at the ready is key!  I know that after a 12 hour shift, the last thing I want to do is spend hours in the kitchen whipping something up.  (I will do it, but sometimes I just want easy)
I have recipes on this site that are super simple, and some that take a little longer.  Both are great, and they do the job.  But it sure helps to have some of the key ingredients ready.  
I also like just coming home, boiling some water, make some spaghetti noodles, and dump sauce on top.  This process is so much easier if you have the sauce ready to go ahead of time.
This recipe is great for that.  It is delicious, it is salt free, and I use dates in place of regular sugar.
It makes a lot, so you can freeze or can the extra, and have it ready to go!


1 106oz. (big can) of crushed tomatoes
3 14.5 oz. cans of chopped tomatoes (I used fire roasted, you can use plain or even Italian)
1 8oz. can of tomato sauce
1 6oz. can of tomato paste 
(all above are salt free, you can get them with salt if you want)
1/4c dried sweet basil
1 tablespoon onion powder
1 tablespoon garlic powder
5 cloves garlic, minced or crushed fine
2 tsp. dried oregano
4 pitted medjool dates
Juice of 1 lemon (microwave for 15 seconds, it really gets the....juices flowing)

Combine all the above in your IP.  It fills it almost up!  Stir well to combine everything.  Set top to pressure, and manual mode 6 minutes, NPR.
When you are done, hurry and clean your mess, and figure out what you are going to put all that delicious sauce in.  
When the pressure has released, you have perfect sauce, ready to dive in.
This can be frozen in bags (wait until it cools) and canning jars.
As always, this is a base recipe.  Add what you want, adjust and make it your own.  :)

Monday, September 25, 2017

Strawberry applesauce

Strawberry applesauce

My local store just had a huge sale on honeycrisp apples.  99 cents a lb. and I just had to buy a whole bunch.  Most will be eaten as apples, but we all love applesauce at my house.
Today, my kids and I made a new recipe.  No sugar added strawberry applesauce!  It turned out great!!

Recipe will make 5 pints of applesauce

10 med. apples (I used honeycrisp) washed and cored, I left skins on (10 cups when chopped)
4c frozen strawberries (yes, you can use fresh)
1 tsp. cinnimon
Juice of one lemon
1c water

First you need to wash and core your apples.  After, you need to chop into smaller pieces.  I found that putting them through the french fry maker worked great.

After you cut all the apples, put them and the strawberries, lemon juice, water, and cinnamon into the Instant Pot.  You may need to squish it all down.  

Now, set the top for pressure, turn IP on, and set manual, 8 min.  You are going to allow to natural pressure release.
After it is all out of steam, and you can open it, you will find beautiful, red applesauce.

You can mix around and keep it chunky.  We like smooth at my house, so I took a stick blender, and blended.

Allow to cool completely.  You can put into bags and freeze, or you can eat it all now, or you can bottle it and can.  
I hope you enjoy. :) 

Saturday, September 23, 2017

Klunker's easy corn salsa

Klunker's easy corn salsa

I have had several requests for this recipe.  I absolutely love this recipe and it is so easy to make, and so delicious to eat.  It will store in your fridge for a week, but I never make it that long.  I put it on everything I can.


1 lb. package frozen corn (you can use canned also)
2 10oz. cans of RoTel (mild, med. or hot) (RoTel is tomatoes and green chilies) (they also have no salt added)
1 14.5 oz. can of black beans, drained and rinsed
1 red bell pepper, seeded and diced small
1 tablespoon onion powder
1 tablespoon garlic powder
2 cloves garlic minced 
2 tablespoons of dried cilantro, or 1/4 cup freshly chopped
2 tablespoons fresh lime juice

Combine all the above ingredients into a large saute pan.  Heat up over medium heat, and allow to cook for 10 minutes.  

Stir often, making sure nothing sticks.

After 10 minutes, remove from heat, and with a immersion blender, blend 3-4 areas of the pan.  Just enough to break up some of the ingredients (It makes it creamy) If you don't have an immersion blender, you can take about 1c out and put it in a blender and pulse a few times.  Pour back in and mix well.
Store in an air tight container, in the fridge. :)

Monday, September 18, 2017

Creamy Autumn harvest soup

Creamy Autumn Harvest Soup

I don't know how else to say it, but its autumn and somewhere, someone is harvesting.  Me? I am a sucker for soup.  Creamy, not creamy, "soupy" and thick as chili.  I was not setting out to write this recipe today though.  I was in the kitchen and looking at my veggies.  I was trying to figure out a fast dinner.  The kids were watching TV and they were talking about autumn.  The ideas went from there, and before I knew it, I had a super easy, but super delicious recipe.

Ingredients: (Serves 4)

2 medium carrots, peeled and coarsely chopped (about 1c)
1 small onion, peeled and roughly chopped (1/2 cup)
1 large, sweet apple, peeled and cut into 1 inch cubes (yes take the seeds out) (1 cup)
2 medium orange sweet potatoes, peeled and cut into 1 inch cubes (3 cups)
1 small butternut squash, peeled, seeded and cut into 1 inch cubes (1.5 cups)
3 cloves garlic, peeled
1 lb. cauliflower, cut into smaller "trees" 
6 cups good veggie broth
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried thyme
1/8 tsp. allspice powder
1 tsp. cumin
1/8 tsp. chipotle powder (you can sub cayenne pepper)
1 14.5 oz. can of white beans, drained (I used canellini beans)

Assemble all your ingredients, and make sure everything is ready to go into your Instant Pot.
Put everything in the IP and stir to mix.

Cover with lid, make sure it is turned to pressure.  Manual mode, set for 11 minutes. (NOW, walk away and clean up, there are peels everywhere!)
After 11 minutes at pressure, allow to NPR.

Next part is easy.  Plunge your immersion blender into the pot, and blend this all together until very smooth.  I did it for almost 4 minutes.  If you have a stand blender, do this in shifts, and be careful.

If you want super silky soup (bisque) you can run this through a fine strainer to get any small chunks out.

Now, you are done.  Serve hot, add some thin sliced wedges of apple, or shred some apple and put on top.

If you don't have an Instant Pot, you can make this stovetop.  You will just need to add everything to the pot, bring to a boil, cover and reduce heat to medium low.  Simmer for 20-25 min., or until everything is very tender.
Blend as instructed above. 

Happy Fall everyone, and I hope you enjoy this recipe.

Thursday, August 10, 2017

Nikki's Tamale pie

Nikki's tamale pie

I was super excited to get this request from Nikki.  She asked me to make a recipe for tamale pie, because sometimes time is slim, and making full blown tamales is labor intensive and sometimes you just want them.  The solution is a tamale pie!
Now, When I get requests for a new recipe, I name them after the person who made the request.  So that is why this recipe is officially Nikki's tamale pie.
I had lots of fun making it too.  First of all, I was in the kitchen, and secondly, it was so easy. Honestly, once all the ingredients were together, the longest part was baking.  But, the nice part there, you can do other things (like clean the mess you just made) or other household chores.

Preheat oven to 375°


4c maseca instant masa flour (see illustration)

3.5 cups water
2 8oz. can taco sauce, or tamale sauce (see illustration, use whatever brand or homemade as you like)

4 teaspoons chili powder, divided 
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder (or you could use 1/4 tsp. cayenne pepper)
1 teaspoon dried oregano
1.5 cups cooked black beans (canned or fresh) with liquid
1 8oz. package of sliced mushrooms
1 cup frozen corn
1 large red bell pepper, washed, cored, and cut into 1/2 inch chunks 
1 medium red onion, peeled and diced small
4 cloves garlic, peeled, smashed, and minced fine

 To start, put your masa flour into a large bowl.  Make a well in the middle

 Add all the water

 With your hand, mix together.  It will be messy at first, but keep going.  

When the flour and water have combined well, and is like wet playdough, add 2 tsp. of chili powder, lime juice, and 1 can of the taco sauce/tamale sauce.

Now, with your hand again, combine all this with your hand until smooth.

Divide into two, and set aside

Place a large saute pan on the stove, over medium heat.  Allow to heat up for about a minute or so.

Add the onions, garlic, peppers, mushrooms, and the rest of the seasonings (2 tsp. chili powder, chipotle powder, oregano and cumin)

Mix well, and saute for about 10 minutes, or until the mushrooms are wilted, and the onions are soft.

 After 10 minutes, add the beans and corn, and mix well

Cook for another minute, and remove from heat, set aside for a few minutes.
Now, lets make the crusts.  In a 9x13 glass pan, take half the masa mix, and press into the bottom.

Add the bean/mushroom filling and spread it out even.  
The easiest way to make the top, is with parchment paper.  You will want to take a sheet and measure it out on top of your pan.  Then place it down on a cutting board, and put the other half of the masa mix on it.  Spread it out to the size of the parchment.

Then, turn it over onto the tamale mix, and peel the paper back.  Spread it to the edges and make it all smooth.

Take the piece of parchment you just used, and cover the top loosely, and place it into your preheated oven.

Bake covered for 20 minutes.  After 20 minutes, removed carefully from the oven, take the cover off, and pour the other can of sauce on top.  Spread it out.

Place back into the oven, and bake another 25-28 minutes.

 When the time is up, remove from oven.  Let stand for 10 minutes to set.

Cut with a sharp knife, and serve.  I added some avocado and some lime to squeeze on top.  

I hope you give this a try.  It makes quite a bit, so there will be leftovers.  If you are not into spicy food, you can tone it down a bit (don't add the chipotle powder)
The crusts should be moist, and has a great texture (pretty close to an actual tamale rather than corn bread) 

If you don't like mushrooms, you can replace with zucchini or even more beans and corn.