Basic & Epic.

I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!tumblr_nul0eykpRp1qhw15uo1_1280

Chipotle PUMPKIN SOUP


  • 2 Tbsp EVOO
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1-2 chipotle peppers chopped (canned in adobo)
  • 8 cups chopped, cooked pumpkin
  • 4 to 6 cups chicken stock
  • 1/2 half & half
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, more to taste
  • Pep
  • 2 Tbsp lime juice
  • Bacon, sour cream and avocado for topping!

In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.

Using an immersion blender or working in batches, blend the soup until its smooth and creamy.  Add half & half, lime, and salt and pep to taste.

Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.

Go on and be basic.

xoxo•Kyndle

 

Lemon & Thyme Risotto

Today I was exhausted. I’ve begun my surgery rotation and have been working at least 14 hours days. I walked 15,000 steps last Thursday! Makes you want to turn off the pedometer, ya feel? When I am that beat down I need just three things – a nap, an outing and comfort food. I got my power nap (praise) and we went to the pumpkin patch (so basic it hurts but check out my pumpkin).

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All that was left was some comfort food! I had always found risotto really intimidating until recently. The steps seemed complicated, the window for perfection small. But I learned that risotto is really just a method and with a little faith and patience can be easily added to your culinary repertoire.

Lemon & thyme risotto

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3 T butter
  • 1 teaspoon olive oil
  • 1 1/3 cups risotto rice, preferably Arborio
  • Approximately 1 quart vegetable stock ( or chicken!)
  • 1/2 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 4 tablespoons grated Parmesan
  • Salt and Pep

In a saucepan heat the stock to a simmer. In a seperate heavy dutch oven heat 1 T butter and and olive oil heat the onion and garlic until fragrant. Mix in the rice, stirring to give it a good coating of oil and butter.

Begin to to add the stock to the rice, one ladle at a time and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente (soft but with a chew to it). You may need more or less stock but you can use some water if you run out of stock!

When it’s just right pop in the butter, cheese, lemon zest and juice, thyme and salt and pep! Mix it up and eat up! Risotto is good reheated- but it’s transcendent the moment it’s done.

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xoxo•Kyndle

3 Day Coconut Cake

This cake is my absolute favorite. It just keeps getting yummier the longer it sits! My first memory of this cake is summers spent at the family beach house. My Aunt Sarah made it for her oldest son’s birthday and we all reaped the benefits. Dont skimp out on waiting the full 3 days! Have a little patience, humans.

COCONUT CAKE


  • 1 (18 ounce) package vanilla butter cake mix
  • 3 eggs (or as directed by you cake mix!)
  • 1 stick butter (or as directed by you cake mix!)
  • 1 1⁄3 cups water (or as directed by you cake mix!)
  • 16 ounces sour cream
  • 12 ounces flacked coconut
  • 1 1⁄2 cups Cool Whip
  • 1 cup granulated sugar

Night before:  Blend together the sour cream, coconut and sugar. Put it in the fridge over night.

Next day: Prepare cake mix as per instructions on the back of the box. Make two layers – round or square works. Let them cool completely! Place one layer of cake on the plate of a cake stand or cake saver; spread all but 1 cup of coconut mixture between the layers and on top. Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture.
Cover the cake and place in the refrigerator. Do NOT touch it for 3 days. DON’T DO IT. It’s worth the wait. 

coco

xoxo•Kyndle

 

I liked kale before Beyonce.

Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey.  And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.

braised rainbow kale


  • 6 cups raw rainbow kale (or regs green kale) washed and chopped
  • 3 slices of thick cut bacon chopped
  • 4 Tablespoons red wine vinegar
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon red pepper (or more!)
  • Salt and Pep

In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.

Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.

Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.IMG_8845When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste! 

If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.IMG_8846

xoxo•Kyndle

Birthday Eve Bites

My birthday is tomorrow! Woohoo. I’ve reached the age where a birthday is pretty much just another day – BUT it’s a beautiful day where I can eat cake and carbs with ZERO guilt. I started the carb train a night early… so sue me.

ricotta and sausage stuffed shell in brown butter sweet potato sauce


  • 1/2 lb Italian sausage browned and drained
  • 1 package pasta shells
  • 2 cups ricotta cheese
  • 1/2 shredded parm cheese
  • 1 egg
  • 1/2 teaspoon Italian seansonig
  • 3 Tablespoons butter
  • 3 cloves of minced garlic
  • 1 Tablespoon AP flour
  • 1 cup boiled sweet potatoes
  • 1/2 cup water
  • 1 cup milk
  • 1/4 teaspoon cayenne pepper

Boil the shells but don’t cook them all the way! About 9 minutes. Drain and cool and set aside.

In your ninja or blender – blitz potatoes and water! Set aside.

Mix cooled sausage, ricotta, 1/2 the parm, egg and Italian seasoning together. Set aside. (I like saying set aside. It’s like a check off a check list.)

Browned butter can be tricky but the key is DO NOT WALK AWAY FROM IT. Place your butter in a large skillet and melt the butter. Bubbles will begin to form as the butter melts, keep whisking the butter as it begins to turn brown.  You’ll see the color change and smell the nuttiness.

Remove from heat and add the garlic, cook or about 30 seconds. Whisk in 1 Tablespoon of flour. Add the milk, sweet potato puree and pepper. Whisk well and slowly add the remaining parm. Poor this sauce into a baking dish.

Fill each shell with a heaping tablespoon of your cheese/sausage goodie then place in the dish. Bake off at 375 until bubbly! About 25 minutes. Top with grated parm and something green!

xoxo•Kyndle

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Anything is good when you stuff it in a pepper.

Poblano peppers are perfect. They have flavor and a subtle heat.  They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….

jicama and andouille stuffed poblano peppers


  • 2 cups jicama diced
  • 3 poblano peppers
  • 2 andouille sausages diced
  • 1/2 red onion diced
  • 1 avocado diced
  • 1/2 teaspoon cumin
  • 1/2 dried cilantro (or 1T fresh)
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon smoked paprika
  • Big pinch of salt and pep

Roast the peppers in a 400 degree oven for about 20 minutes.  Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.

In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven.  Cook covered for 20-30 minutes.

The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!

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The New Classic

I can’t honestly say that I have a favorite food because it changes daily. But I do have a favorite weeknight meal and it’s only recently gone into rotation. It’s flipping delicious and so quick!

spaghetti squash with bacon spiach and goat cheese


 yaaaaa

  • 1 spaghetti squash
  • 3 slices of thick cut bacon
  • 3oz garlic and herb goat cheese
  • 1 bag baby spinach
  • 1 teaspoon reserved bacon renderings (aka grease of the gods)
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon maple syrup
  • Salt and Pep
  • 1 egg (optional)

Halve the spaghetti squash and scoop out the seeds. Drizzle lightly with EVOO and place face down on a cookie sheet. Bake at 400 degrees until tender, about 25 minutes.

At the same time bake off the bacon and save one teaspoon of the grease. Crumble the bacon when cooked. Let your squash cool slightly before using a fork to scrape down the flesh to make the “spaghetti”. Set aside.

In a large skillet add the bacon grease, red wine vinegar and syrup. When it’s warm add the spinach, a handful at a time as it wilts down. Toss in the bacon and add the squash.  Stir to combine. Add the crumbled goat cheese (just use your fingers to break it up), salt and pep and it’s ready to serve!  I topped mine with a poached egg, because I’ve yet to find something an egg doesn’t improve. Also protein. Boom.

Sweet, smokey, creamy, crunchy, tart- this quick dish has it all. It’s even yummy cold for lunch the next day!

xoxo•Kyndle

 

 

 

 

 

Dinner For One.

This little weirdo is a chayote squash. I got hooked on them in Costa Rica – my Mama Tica would use them in chicken soup and it was life changing. Slowly but surely they’re working themselves into local grocery stores. They’re yummy cook and raw! Tonight I had no clue where the recipe was going but spiralized chayote turned into an awesome dinner!

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cOLD CHAYOTE & CHICKEN THAI SALAD


Serves one. #foreveralone

  • 1 spiralized chayote (or thinly sliced)
  • 1 roasted chicken breast (left overs for the win!)
  • 2 Tablespoons sweet chili sauce
  • 1 Tablespoon red wine vinagar
  • 1 teaspoon Sriracha sauce
  • Raman noodles, about 1/4 of the brick.

In a bowl toss together all you ingredients. That’s it. Can you really call that a recipe? I don’t know. But it’s good. I topped mine with sour cream and cilantro.

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xoxo•Kyndle