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Kronk’s Spinach Puffs

February 15, 2021

Made famous by Kronk in the Emperor’s New Groove, these is Kronk’s Spinach Puff recipe. They are good enough to make you forget about poisoning Kuzko.

I saw the Emperor’s New Groove in the theater. I was ten years old and went with my friend Amanda. I remember laughing like crazy and thinking it was one of the best movies that I had ever seen. Now as an almost 31 year old, my feelings haven’t really changed. Of course one of the best parts of the movie is when Kronk is terrified that something terrible has happened to his spinach puffs. Here is my attempt to recreate Kronk’s iconic dish.

What do you need for Kronk’s spinach puffs recipe?

Not a lot! Kronk would be impressed.

3 cups chopped up spinach
1/4 cup gruyere cheese (you can add a bit more if you’d like)
1 whole egg + 1 egg yolk
3 green onion sprigs
Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don’t need to eat gluten free.

How do you make them?

It is so easy to make! Quick enough that you can remember to use the poison. The poison for Kuzco, the poison chosen especially to kill Kuzco, Kuzco’s poison.

Heat your oven to the number indicated by the puff pastry you use. Schar’s is 400°F
Place some olive oil in a frying pain and allow it to heat up for a few minutes.
Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn’t be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don’t burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!

Ingredients for Kronk’s Spinach Puffs Recipe

Once you have fried your spinach and green onions, add them into a bowl with 1/4 cup gruyere and 1 egg yolk

Cut the puff pastry into circles and place a bit of the spinach mixture on it. Brush the edges with an egg wash.

Pinch the edges together where the egg wash is and then fold it over again to prevent them from breaking open.

Why should you make Kronk’s Spinach Puffs Recipe?

It is super fun for kids (ahem and adults) to recreate food from their favorite things. Plus, this is such an easy one, so really, why not give it a try?

Looking for something similar?

Spinach Soup click here
Fish Soup click here

Kronk’s Spinach Puffs Recipe

This recipe inspired by Kronk’s Spinach Puffs Recipe from the Emperors New Groove is a fun, easy, and delicious treat! Make them today.

Author: Sift

Ingredients

Scale

3 cups chopped up spinach
1/4 cup gruyere cheese (you can add a bit more if you’d like)
1 whole egg + 1 egg yolk
3 green onion sprigs
Puff pastry; for gluten free puff pastry I used Schar Gluten Free Puff Pastry. You can just use regular puff pastry if you don’t need to eat gluten free.

Instructions

Heat your oven to the number indicated by the puff pastry you use. Schar’s is 400°F
Place some olive oil in a frying pain and allow it to heat up for a few minutes.
Add the chopped spinach and green onion to the pan. Add some salt and pepper. The salt will allow the spinach to release its water. It shouldn’t be in the pan for long, a few minutes at most. Add it to a bowl along with the cheese and egg yolk. Mix together.
Cut the puff pastry into circles and top them with the filling down the middle. Take the egg and beat it. Using a pastry brush, brush the sides of the pastry with an egg wash. Pinch the sides together where you brushed it and then fold them over to make sure they don’t burst open. Then brush the puffs all over with the egg wash. Place in the oven for 12 minutes. Remove and serve!

Spinach Soup

February 10, 2021

This spinach soup recipe is packed full of flavor, healthy ingredients, and is the perfect meal to warm you up on a chilly day.

I wish I could take credit for this recipe as it is that good. However, it is created by my absolute fave, Yotam Ottolenghi. He continues to publish cookbook after cookbook and the flavors are always out of control. His latest book, Flavor, is a mix of vegetarian and vegan recipes. While that may not necessarily be your thing, I find that you are never really “missing” the meat. This soup has different textures and flavors that elevate it in a great way. It is super healthful and ready in under an hour. Let’s get to making it.

What do you need for your spinach soup recipe?

4 cups cilantro
1 1/2 cups parsley
14 cups baby spinach (sounds like a lot but it isn’t)
1/2 cup olive oil
1 onion
5 garlic cloves crushed
2 green chiles (finely chopped)
1 tbsp + 1 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp ground coriander
1 1/2 tsp sugar
2 lemons (2 tbsp of lemon juice)
4 cups vegetable stock
1 pound gold potatoes (cut into chunks)
9 oz jar butter beans
table salt

How do you make it?

While it seems like a lot of ingredients, most of them you have in your kitchen already. So, now, let us make the soup!

In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
Remove the pot from the heat and serve immediately!

Why should you make this spinach soup recipe?

It is such a hearty dish and so incredibly healthful. It is one of those meals that it actually surprised me how good it tastes for how healthy it is. I feel if you didn’t like spinach that this could be the dish to change your mind.

Looking for something similar?

Fish Soup click here
Butternut Squash Bisque click here
Beer Steamed Mussels click here

Spinach Soup

This spinach soup recipe is the perfect balance of sweet and savory. Quick, easy, and ready under one hour. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 30
Total Time: 35
Yield: 4 servings 1x
Category: Dinner
Cuisine: Tunisian
Diet: Gluten Free

Ingredients

Scale

4 cups cilantro
1 1/2 cups parsley
14 cups baby spinach (sounds like a lot but it isn’t)
1/2 cup olive oil
1 onion
5 garlic cloves crushed
2 green chiles (finely chopped)
1 tbsp + 1 tsp ground cumin
3/4 tsp ground cinnamon
1 tbsp ground coriander
1 1/2 tsp sugar
2 lemons (2 tbsp of lemon juice)
4 cups vegetable stock
1 pound gold potatoes (cut into chunks)
9 oz jar butter beans
table salt

Instructions

In batches, add the cilantro, spinach, and parsley into a food processor. Pulse it is finely chopped and set aside. If you do not have a food processor, you can do this by hand.
Put 5 tbsp of the olive oil into a large, heavy-bottomed pot on medium heat. Add the onion and fry until golden brown. Add the garlic, chiles, and all of the spices. Cook for 6 minutes, stirring often.
Increase the heat to high and add the chopped herbs to the pot along with the remaining 3 tbsp of olive oil. Cook for 10 minutes, stirring occasionally. The spinach will turn a dark green (almost gray). Stir in the lemon juice, sugar, stock, and 3/4 tsp salt. Bring to a rapid simmer then decrease the heat to medium. Add the potatoes and cook gently until they are soft (about 25 minutes). After the 25 minutes, add the beans and cook for 5 minutes.
Remove the pot from the heat and serve immediately!

Keywords: Vegetarian, Vegan, Spinach Soup, Gluten Free

Orange Olive Oil Cakes

February 8, 2021

Baking your cakes with olive oil will provide them with a richness and beautiful texture. Fluffy and delicious, make these orange cakes with olive oil today.

I love oranges. I love cake. Naturally, it seems like the perfect combination. I never experienced the “freshman 15” but have definitely been living the covid 15. In terms of making desserts, I have been attempting to make smaller desserts so that I only allow myself 1 at a time or one per night. One of the questions that always comes up with gluten free baking is how to make your cake moist. Making cakes with olive oil definitely helps. These little guys are so soft, have a springy texture, and are stinking cute.

What do you need for these orange cakes with olive oil?

1/2 cup Sugar
2 Eggs
1/3 cup Whole Milk Ricotta
3 Tbsp Fresh Squeezed Orange Juice
1 tsp salt
1/2 tsp Baking Soda
1/3 cup Olive Oil
1 tsp Baking Powder
2/3 cup gluten free flour (or regular. It is a 1:1)
1/3 cup Milk

How do you make them?

Preheat your oven to 375°F. You will make the batter in the meantime.
In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
Sprinkle with powdered sugar and enjoy!

Why should you make your cakes with olive oil?

Gluten free baking can be really daunting and challenging at first (I am still learning too!). Because gluten free flour proteins are different, we often have to find ways to include more moisture. Olive oil is the perfect way to do this. It does not taste heavy, it makes the cakes light and fluffy. Plus, it feels very European to add such a gorgeous liquid to cakes.

Looking for something similar?

Chocolate Cake click here
Burnt Basque Cheesecake click here
Blueberry Cheesecake click here
Carrot Cake click here

Orange Olive Oil Cakes

★★★★★

5 from 1 reviews

These orange cakes with olive oil are the perfect bite sized treat. So moist and tender, no one will suspect they are gluten free!

Author: Sift

Ingredients

Scale

1/2 cup Sugar
2 Eggs
1/3 cup Whole Milk Ricotta
3 Tbsp Fresh Squeezed Orange Juice
1 tsp salt
1/2 tsp Baking Soda
1 tsp Baking Powder
2/3 cup gluten free flour (or regular. It is a 1:1)
1/3 cup Olive Oil

Instructions

Preheat your oven to 375°F. You will make the batter in the meantime.
In a bowl, add the dry ingredients and whisk together. Make sure nothing is clumping together. You want to make sure it is smooth. If you wish to be extra safe, sift your ingredients into the bowl.
Using a separate bowl, mix together the milk, ricotta, and orange juice. Make sure there are no lumps!
In the bowl of a stand mixer, add the sugar and the eggs. Let them beat together for at least 5 minutes on high speed. It will turn the prettiest color and be very fluffy when it is ready. When it has this beautiful color, drizzle in your olive oil slowly while the mixer is on a medium to low setting. Once fully incorporated, add your flour and milk mixtures to the bowl.
Pour the batter into a grease mini bundt tin and place in the oven for 25 minutes. Once they are ready, remove them from the oven, allow them to cool on the counter for 10 minutes in their pans and then transfer to a wire rack.
Sprinkle with powdered sugar and enjoy!

Blueberry Muffins

February 2, 2021

This gluten free blueberry muffins recipe is so good that it will fool those who eat gluten into thinking that there is no way it could be gluten free. Make them today!

I loveeee muffins. I love them. Blueberry is definitely my favorite. Starbucks had my favorite blueberry muffin in my pre-gluten free days. My first several attempts to make gluten free muffins that tasted like actual muffins and not cardboard were a trip. None of them had the traditional muffin “top” but rather looked like a volcano about to explode or a strange rock formation. Until these. This is the perfect blend of spice, sponge, and blueberry. It has a ton of flavor and it is so moist that you would likely be worried that you just ate something with gluten in it. This recipe is so great too in that it is a 1:1 recipe. If you don’t need to eat gluten free then you can just make a delicious spiced blueberry muffin.

What do you need for this gluten free blueberry muffins recipe?

Not a lot and it is so easy to make!

1 cup blueberries – I used frozen
1 1/2 cups gluten free flour (regular if that is your thing)
3/4 cup buttermilk
1 tsp coriander
1/3 cup oil (I used grapeseed) *vegetable, canola, sunflower should all work fine
2 tsp baking powder
1 tsp ras el-hanout
1/2 cup sugar
1 tsp vanilla extract
1 large egg
1/2 tsp salt

How do you make it?

This recipe is prepped and good to go in under 5 minutes.

Set your oven to 400°F
Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
Add muffin liners to your pan and fill them up 2/3. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!

Why should you make this gluten free blueberry muffins recipe?

Honestly, it is common to find “blueberry” muffins but have you had spiced blueberry muffins? It is such an added warmth to these delicious bad boys that you will question why you haven’t been adding delicious spices to your muffins in the past.

Looking for something similar?

Chocolate Cupcakes click here
Toffee Cupcakes click here
Burnt Blueberry Basque Cheesecake click here
Carrot Cake click here

Blueberry Muffins

This gluten free blueberry muffins recipe is quick, easy, and delicious. Ready in under 30 minutes, it is the perfect breakfast!

Author: Sift
Prep Time: 5 minutes
Cook Time: 20
Total Time: 25 minutes
Yield: 12 muffins 1x
Category: Baked Goods
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 cup blueberries
1 1/2 cups gluten free flour (regular if that is your thing)
3/4 cup buttermilk
1 tsp coriander
1/3 cup oil (I used grapeseed) *vegetable, canola, sunflower should all work fine
2 tsp baking powder
1 tsp ras el-hanout
1/2 cup sugar
1 tsp vanilla extract
1 large egg
1/2 tsp salt

Instructions

Set your oven to 400°F
Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
Add muffin liners to your pan and fill them up 2/3. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!

Keywords: Gluten Free, Blueberry, Muffins, Breakfast

Fish Soup

February 1, 2021

This Fish Stew Recipe is packed full of flavor, gluten free, dairy & nut free, and ready in 45 minutes! Make it today!

Fish soup has an interesting story in my family. My great-grandmother sadly suffered a head injury and was never the same afterwards. Paranoia, fear, and mild insanity were all commonplace. My mother who came from a vanilla family went to see my dads family and my great-grandmother had been cooking. My mom lifted the lid of the pot and said she saw endless fish heads just staring back up at her. I feel it is time to change the “fish soup” my family consumes. Enter this fish stew recipe!

What do you need for this fish stew recipe?

2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
1 can coconut milk
2 sweet potatoes (or you can do a mixture of potatoes)- peeled and chopped
4 cups of vegetable stock
1 onion
1/4 tsp cayenne
1/2 tsp red pepper flakes
3 tbsp olive oil
4 cloves of garlic crushed
1.5 tsp turmeric
2 cups spinach
cilantro (optional)

How do you make it?

It is a one pot recipe. My fave!

Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!

Why should you make this fish stew recipe?

It is one pot which is so easy and it is basically 2 steps. The flavor profile is really delicious. It almost has a tropical feel to it which right now as I stare out my window at snow in continued quarantine feels pretty good. Anything that can help transport us right now is a good thing.

Looking for something similar?

Butternut Squash Bisque click here
Cajun Catfish click here
Ahi Tuna click here
Chilean Sea Bass click here
Beer Steamed Mussels click here
Soft shell Crab Sandwich click here

Fish Soup

This fish stew recipe is the perfect blending of flavors. Quick and easy, everyone at your table will be asking for seconds.

Author: Sift
Prep Time: 10 minutes
Cook Time: 30
Total Time: 45
Yield: 4–6 servings 1x
Category: Dinner
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
1 can coconut milk
2 sweet potatoes (or you can do a mixture of potatoes)
4 cups of vegetable stock
1 onion
1/4 tsp cayenne
1/2 tsp red pepper flakes
3 tbsp olive oil
4 cloves of garlic crushed
1.5 tsp turmeric
2 cups spinach
cilantro (optional)

Instructions

Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and peeled and chopped potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!

Keywords: Gluten Free, Dairy Free, Nut Free, Fish Stew Recipe, Fish Soup