The Spooned Fork

Home
United States
Fort Worth, TX
The Spooned Fork

Anytime is a good time to create in the kitchen... and there is never a shortage of ideas.

We strive to provide some unique and amazing recipes for any occasion. Cooking at home has never been so much fun... and don't be afraid to make a mess!

11/17/2025

Massaged Kale Salad With Pine Nuts & Dried Cranberries

Ingredients
- 1 bunch of curly kale
- 1 bunch of lacinato kale
- olive oil
- 1/3 cup pine nuts
- 1/3 cup dried cranberries
- 1/4 cup parmesan cheese, shaved
- freshly ground black pepper
- 2 tablespoons Dijon mustard
- 1/4 cup lemon juice
- 3 tablespoons fresh oregano leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- 3 cloves garlic
- 1/3 cup extra virgin olive oil

Preparation

Remove the stems from the kale and tear into pieces.

Place prepared kale in a large bowl, rinse and drain.

Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. This step will help reduce the bitter flavor of the kale. Set aside.

Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender.

Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.

Add pine nuts and dried cranberries into the large bowl with the kale.

Pour the vinaigrette over and toss all ingredients together.

Transfer the kale salad to a large serving bowl or small bowls for individual servings.

Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper.

Serve.

Source: Foodista

11/15/2025

Arugula And Pear Salad With Toasted Walnuts

Ingredients
- 1 tablespoon minced shallots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons of white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 6 cups baby arugula leaves
- 2 Bosc pears, thinly sliced
- 1/4 cup chopped walnuts, toasted

Preparation

Combine minced shallots, oil, vinegar, salt, mustard, and pepper in a salad bowl. Stir well with a whisk.

Add arugula and pears to the dressing.

Toss well to coat.

You can sprinkle half of the walnuts in a salad bowl and sprinkle some on each serving.

Enjoy your salad!

Source: Foodista

11/14/2025

Alaskan Smoked Salmon Nicoise Salad With Alouette Crumbled Feta

Ingredients
- 6 canned artichokes quartered
- 2 sprigs basil, chopped
- 1 cucumber
- 2 eggs
- 1/2 container Alouette Feta or Fat Free Feta crumbled cheese
- 4 cloves garlic, minced
- 1 cup small green beans, cooked and cooled
- 4 ounces black Kalamata olives
- 3 tablespoons olive oil
- 4 smalls red onions
- 6 plum tomatoes
- 6 ounces to 8 smoked salmon cut into 1 inch strips
- Salt and pepper, to taste
- 2 tablespoons white balsamic vinegar

Preparation

Prepare the dressing with the olive oil, chopped basil, garlic, salt, pepper and vinegar.

Refrigerate.

Quarter the tomatoes.

Thinly slice the eggs.

Halve the cucumber and cut it into thin slices.

Slice the onion into thin rings

Instead of mixing the ingredients together, which you can do, I like to arrange them on a salad place for color and appearance.

Sprinkle the cheese on top, drizzle with the dressing and serve.

Source: Foodista

11/12/2025

Coconut Macaroons With Chocolate Drizzle

Ingredients
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 can (14 oz) sweetened condensed milk

Preparation

Combine the flour, coconut and salt in a large bowl.

In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well.

Add this goo to the dry ingredients and mix with a wooden spoon, or use a mixer unless it's at a super low speed. The batter is going to be thick.

Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.

In a preheated 350F degrees oven, bake the macaroons for about 20 minutes, or until golden/toasty looking.

Drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the dipped variety.

Source: Foodista

11/11/2025

Broccoli, Dried Cranberry And Smokey Bacon Salad

Ingredients
- 1 pound thick-sliced, hickory smoked bacon, fried completely until dark reddish-brown an
- 2 pounds fresh broccoli, chopped into ½ inch pieces
- 1 1/2 cups dried cranberries
- 1 cup thinly shredded mild cheddar cheese, or small cubes
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 2 cups mayonnaise
- 4 tablespoons vinegar (try using red wine vinegar)
- 3 tablespoons sugar

Preparation

In a large mixing bowl, blend the first 6 ingredients together. Set aside.

In a medium bowl, combine the mayonnaise, vinegar, and sugar.

Blend well until sugar is dissolved.

Combine the broccoli mixture with the mayonnaise mixture.

Source: Foodista

11/09/2025

Easy Bbq Jackfruit Saute [Paleo, Vegan]

Ingredients
- 1 tablespoon avocado oil
- 1/4 onion, diced
- 1 can (14 oz) young jackfruit, drained and shredded
- 1-2 tablespoon paleo BBQ sauce (or more to taste)
- salt to taste
- 1/4 teaspoon liquid smoke (optional)
- 2 tablespoons cilantro or parsley, diced (optional)

Preparation

Place the avocado oil into a frying pan on medium heat.

Add in the diced onions and saute until they turn translucent.

Add the shredded jackfruit and the BBQ sauce to the frying pan.

Saute for 5-10 minutes to get the sauce to soak into the jackfruit.

Add in liquid smoke (optional) and salt to taste.

When the jackfruit is tender, add in the cilantro or parsley, saute for 1 more minute and serve immediately.

Source: Foodista

11/08/2025

Blueberry Buckle / Fluffy Cake With Blueberries

Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups blueberries
- Streusel topping
- 1/3 cup sugar
- 1/3 cup flour
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter

Preparation

Preheat the oven to 350F degrees.

Cream together butter and sugar until pale yellow and creamy.

Add egg and vanilla and beat on.

Sift together flour, baking powder and salt.

Add Alternately with milk until incorporated. Scrape batter into cake pan and spread evenly.

Sprinkle blueberries on top of batter.

For the topping, in a small bowl blend sugar, flour and cinnamon.

Cut in butter with your fingers until crumbly and no large bits of butter are visible.

Sprinkle on top of berries.

Bake for 45-50 minutes.

Allow to cool before serving.

Source: Foodista

11/02/2025

Gluten-free Tres Leches Cake

Ingredients
- 1 1/2 teaspoons baking powder
- 3 teaspoons butter
- pinch of cinnamon
- 1/2 teaspoon cream of tartar
- 5 eggs, separated
- 12 ounces can evaporated milk
- 1/2 cup half-and-half
- 1/2 cup masa harina
- 1/4 cup milk
- sliced strawberries and mint leaves
- 1 teaspoon orange zest
- pinch salt
- 1/2 cup sorghum flour
- 1/4 cup sugar
- 1 cup sugar
- 14 ounces can sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 1 teaspoon xanthan gum

Preparation

Preheat the oven to 350 degrees.

Generously butter a 13X9 baking dish. In a large bowl, beat sugar, egg yolks, and butter until light and fluffy, about 5 minutes.

Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.

In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds.

Gradually add the remaining sugar and continue beating until egg whites are glossy and firm, but not dry.

Gently fold the egg whites into the cake mixture.

Pour this batter into the baking dish, spreading out evenly.

Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes.

Pierce cake all over with a toothpick.

Whisk together the milks, and pour evenly over the cake.

Allow to cool for a bit, and cover and place in the refrigerator for 4 hours, up to overnight.

Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick.

Spread over cake and top with strawberries and mint leaves.

Allow to chill in the refrigerator until ready to serve.

Source: Foodista

10/29/2025

Pork, Porcini, Pancetta Meatloaf

Ingredients
- 2 ounces dried porcini mushrooms
- cup diced pancetta
- 1 large carrot, shredded
- 1 large leek, shredded (or onion)
- 2 cloves garlic, minced
- 2 pounds ground pork (or half pork and half beef or 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Preparation

Rehydrate porcini mushrooms in hot water until soft; squeeze moisture out and chop, reserving mushroom liquid.

Heat a large skillet over medium high heat and cook diced pancetta until crisp.

Remove to a bowl with a slotted spoon, reserving drippings.

Add carrots, leeks (onions) and garlic to the pan and cook until soft, about 5 minutes.

Add reserved mushroom liquid and continue cooking over medium low until all moisture has been absorbed.

Combine vegetables and reserved pancetta bits with bread crumbs, cheese, eggs, and spices and mix well.

Add meat and use a fork to combine fully, making sure not to pack down the meat too much.

Press meat into an 8 x 8 baking dish and bake at 350 degrees until cooked through, about 40 minutes.

Source: Foodista

10/25/2025

Smoked Jalapeño Poppers With Bacon, Apple, And Brie

Ingredients
- 14 whole fresh jalapeños
- 8 ounces Brie cheese
- 10 slices bacon, cut into thirds
- ½ fresh Granny Smith apple, cored and cut into inch thin slices

Preparation

Wash and dry jalapenos, cut in half, and scoop out the seeds and vein from the inside with a spoon or butter knife.

Take small slices of the Brie cheese and mold into the pepper halves, then wrap one bacon piece around each pepper.

Set aside.

Prepare a smoker, using fruit wood (apple, cherry, etc) and get temperature up to 225F degrees.

Place prepared poppers in an aluminum foil pan and place on a smoker grill rack.

Smoker poppers for 2 hours.

Place one apple slice on a serving platter and place one smoked jalapeno popper on top of the apple.

To bake in the oven, place the poppers on a baking sheet and bake in a preheated 400°F oven for 20-30 minutes.

Source: Foodista

10/22/2025

Quiche With Swiss Chard And Mushroom

Ingredients
- 3 large pastured organic eggs
- 1 cup heavy cream
- 4 ounces white or cremini mushrooms, chopped
- 1/4 cup finely chopped red onion or shallot
- 2 tablespoons butter
- 5 ounces Swiss chard leaves (no stems), chopped
- salt and black pepper to taste
- 5 ounces Prima Donna aged Gouda cheese, shredded
- 1 tablespoon butter, cut into small pieces
- dash nutmeg
- 1 prepared pie crust for quiche pastry dough

Preparation

Preheat the oven to 350 F.

Beat room temperature eggs with heavy cream in a small bowl.

Place pie crust in a deep-dish glass pie plate and crimp edges.

Heat 2 tablespoons butter in a saute pan and cook mushroom and shallot until browned.

Season vegetables to taste with salt and pepper and stir in chopped chard leaves, cooking only long enough to allow them to wilt; cool mixture.

Sprinkle about 2 ounces of the cheese in the bottom of the pie crust and spread vegetables over that, then top with remaining cheese.

Pour the custard (cream and egg) mixture over all.

Make sure the cheese and vegetables are covered or wet with the custard mixture.

Dot with butter pieces and sprinkle with nutmeg.

Bake quiche uncovered, in a preheated oven, for about 45 minutes or until domed and puffy and custard is set.

Allow to sit undisturbed for about 15 minutes before slicing and serving.

Source: Foodista

10/15/2025

Grilled Ham, Cheese And Roasted Red Pepper Panini

Ingredients
- 4 slices of bread
- 4 slices of ham
- 4 slices of cheese
- 1/2 cup roasted red pepper strips, drained
- 1/2 cup fresh basil leaves or fresh baby spinach leaves
- 2 tablespoons butter

Preparation

Evenly disperse cheese, ham, the red pepper strips, and basil or baby spinach between the two sandwiches.

Spread the outside of sandwiches with the softened butter.

Grill sandwiches on a panini grill, in a sauté pan or on a griddle until toasted and crisp.

Source: Foodista

Address

Fort Worth, TX

Website

http://www.The-Spooned-Fork.com/

Alerts

Be the first to know and let us send you an email when The Spooned Fork posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to The Spooned Fork:

Shortcuts

Featured

Psych Dimensions

Want your practice to be the top-listed Clinic in Fort Worth?