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The New and Improved Kitchen Monki Recipe Adder

We’ve been amazed at the number of people that have been using Kitchen Monki as their recipe solution. Undoubtedly, users have seen the value that the site brings to the table when it comes to making recipes do more than just be read. That’s one of the reasons why we’ve put some elbow grease into making an upgrade of the Recipe Adder. We want your recipes to do the work for you especially, for example, when it comes to making accurate aggregated grocery lists.

A few things that you’ll see in the new version of the Recipe Adder are:

  • Validation of capital and lower case letters
  • Alerts regarding ingredients that are categorized as ‘Assigned and Unassigned’ to a step during recipe ‘Directions’
  • Recipes won’t publish if unassigned ingredients remain
  • Easier and Faster editing of Ingredients

Here are a few looks at what to expect:

Recipe Editing will now be performed inline.  Standard Ingredient suggestions will now be given with the ability to page through additional choices.

During Editing of a Custom Ingredient, users may search for a replacement by clicking ‘Find standard alternative’.  Preprep suggestions will be offered.

During Ingredients Editing, alerts will show up if you’ve forgotten to include quantities or measures of ingredients.

Custom Ingredients (ingredients not in the database) are colored orange whereas standard ingredients are black.  Users will be able to see a running tally of these ingredients throughout.

Notification of ingredient stats (ie. Custom vs standard ingredients) also appear in other steps of the recipe creation process.  You may go back to edit these at any time.

Users now have control of how ingredients are ordered.

Kitchen Monki’s recipes are data driven and when these recipes are validated, in banded format, and coupled with the toolbar, they make the most powerful recipe solution on the web.  Give it a whirl and let us know what you think.  And thanks as always for using Kitchen Monki!


Guest Blog Post: What Is She Doing?!

My name is Laura Barlow, and I’m a contributor on the website HealthyMomsKitchen.com as well as the author of Shedoing.blogspot.com.  I am a huge fan of Kitchen Monki, and was delighted when I was asked to share my story and some of my favorite recipes!

I am an Insulin Dependant Diabetic, and have found that a low glycemic lifestyle (see Nisha Riggs’ Monki Bread guest post on this topic) is the perfect way for anyone, with or without diabetes, to find health, energy, maintain consistent blood sugars, and turn your body into a fat-burning-machine!

I’m not one for fads.  I’m not one for “quick fixes”.  I’m not one for having to eat a separate meal from my family.  I’m not one for extremities.  I wanted a new, healthy lifestyle, that would benefit my entire family, as well as help me lose weight.

Thus began my love affair with Dr. Ray Strand!  He is a “real” doctor (Family Practitioner) who began on a quest to help his wife who had several health issues, feel better.  The combination of science, nutrition, and lifestyle he introduces are simple, yet so powerful!  A lot of it I find falls under “common sense”,  with the rest making more and more sense as you learn and implement it in your life.  It is a lifestyle that encourages a healthy balance of foods, and giving your body what it needs to function at optimal levels.  Once you learn more about what food choices are ideal, the lifestyle comes easily.  I never count calories.  I never eat the same things over and over (unless I want to!)  I feel better because the items I use are fresh, and less likely to be refined or processed.  I never feel “ravenous”, or crave carbs as I have in the past.

Since beginning the low glycemic lifestyle, I have lost and kept off 45 pounds, and I plan on losing another 10-15 by October.  My running has benefited from this lifestyle as well!   I plan on running a 190 mile relay race (Red Rock Relay) in September, and the Sundance Halloween half marathon in October.

What’s in My Fridge” every Wednesday on Healthy Mom’s Kitchen shows my passion for this lifestyle.   I post a new recipe to share my latest creations per what I have on hand in my fridge, or cupboards!  I love how creative I can be with my family’s meals. My family loves low glycemic! My diabetes LOVES low glycemic! I have cut down my insulin use by more than HALF!  Through this lifestyle, you can REVERSE the effects of insulin-resistance, Type 2 Diabetes, not to mention all the health issues you are preventing your kids and family from being susceptible to.  Plus…you just feel AMAZING!!

Here are a few of my favorite recipes I’ve come up with, all low glycemic, diabetic friendly, FAMILY friendly, and just plain YUMMY! (Click on the titles to go to the recipes on Kitchen Monki!)

“3 in 1 Crockpot”

Take two ingredients, and you have the base for 3 different, amazing, and healthy dishes!

The 2 ingredients:

4-5 pork steaks

1 large can of pineapple chunks with own juice (non-sweetened)

Place in crock-pot and slow cook for 5-6 hours.


Meal #1 “Green Salsa Pineapple Pork”

Take the pork from the crock-pot and lightly shred. Smother with your favorite fresh or bottled green salsa. Top with some of the remaining pineapple from the crock-pot, and a little shredded cheese. You can put this over barley, brown rice or couscous, or place in some corn tortillas to make individual tacos.

Meal #2  “Sweet and Sour Pork”

Take the pork from the crock-pot and cut into bite-size cubes. Slice up some red and green sweet peppers and put them into a wok or frying pan with a little non-stick spray. I also like water-chestnuts, and slivered almonds, but they are optional. Add the pineapple from the crock-pot to the pan. Cook until heated through. Stir in cubes of pork until mixed. You can put this over rice, couscous, barley or serve over more steamed vegetables. Chopsticks, optional!

Meal #3 “BBQ Pork”

Take pork from the crock-pot and shred with a fork. Use your favorite BBQ sauce, and mix in with the pork. Add pineapple from the crock-pot. Put this mixture into a whole wheat pita bread pocket, or serve with barley, corn on the cob, or a whole grain wheat roll and salad.

“Quick Kid Friendly Quiche!”

A healthy alternative to a customized pizza! My kids LOVE this recipe!

Place a non-stick-sprayed glass dish in the oven, set to 400 degrees.

1 lb ground turkey sausage cooked, set aside

5-6 eggs

2-3 cups favorite shredded cheese

½ teaspoon salt

¼ teaspoon pepper

Mix eggs, cheese, salt and pepper together. Set aside

10-12 fresh basil leaves, chopped. Set aside 5-6 leaves for top of quiche.

10-12 oz frozen spinach

1 tablespoon Olive Oil

1 teaspoon of onion salt

Combine all ingredients, except 5-6 basil leaves for the top of the quiche. Carefully take hot dish from the oven, and pour mixture into the dish. Smooth out top, add a light layer of shredded cheese, and place extra basil on top as décor.

Bake at 400 degrees for approx. 25 minutes.

“What’s in our Fridge Skillet?!”

It was 5 o’clock, and this is what I got…A little bit of this….A little bit of that…One great dish!

Leftover cooked chicken breast (2-3 cups)
2 small zuchini
1/2 onion
3 fresh tomatoes
1 can black beans
Bag of frozen spinach
Favorite Salsa
Our favorite chili seasoning
Greek Yogurt
A little shredded cheese

Cut and cube chicken and put in large frying pan. Season substantially with your favorite chili seasoning. Start warming through on medium heat. Chop up zucchini, onion and fresh tomatoes and add to the frying pan, seasoning again with chili seasoning. Take the can of black beans, drain, and add them to the mixture, followed by 2-3 cups of your favorite salsa. As it continues to simmer, add the frozen spinach (1-2 cups) and cook until heated through. Place generous scoops into bowls and top with a dollop of plain Greek Yogurt. YUM!

My newest summer creation!!

“Couscous and Grape Summer Salad”

4-5 cups couscous

2-3 cups halved green grapes

2-3  cups cubed cooked pork or chicken

1 cups slivered almonds

Put in large bowl.

Mix together:

½ cup white wine vinegar

½ cup canola oil

½ orange juice

Pour over salad, and mix well. Refrigerate for a few hours, or overnight. Serve chilled. Refrigerates well for a few days.

“Basil Chicken with Goat Cheese”

The flavor of the fresh basil is AMAZING! Sophisticated enough for adults, yet mild enough for the kiddos!

(Don’t freak about the goat cheese–you can also use cream cheese if you like! BUT…the goat cheese is mighty yummy!)

4-5 Chicken breasts, without skin

4-6oz Seasoned or Plain Goat Cheese (I used goat cheese seasoned with Chive and Onions)

5-7 Fresh Basil Leaves

Olive oil

Salt and Pepper

Slice the breasts open half way. Insert a couple slices of the goat cheese into the chicken breast. Lay 1-2 fresh basil leaves over the goat cheese. Close chicken breast back together so cheese and basil is adequately tucked inside.

Place prepared chicken breasts in glass dish. Drizzle with Olive Oil and rub over tops of chicken breasts. Sprinkle breasts with Salt and Pepper.

Cook at 350 degrees for about 1 hour to 1 1/2 hours until done.


Laura Barlow



Not Your Ordinary Joe – Daily Monki Bread

1. Inside The Secret World of the Trader Joe’s Empire (via Fortune)
2.  What you need to know about the massive Egg Recall (via Salon)
3. China’s 45 Billion Chopsticks need 100 acres of forest every 24 hours (via treehugger)
4. 22 Uses for Lemon Peel (via Care2)
5. Eat This: Keller’s Roast Chicken Recipe


Kitchen Monki – Known Issues v. 1.0

Hi everyone!

The following is a list of some of the known bugs members have encountered on the site.  We are currently working on fixing these bugs and, as mentioned before, we will be giving you status updates on these and other developments around the site.  If you have run into any issues that are not on this list, please feel free to contact us at bug@kitchenmonki.com.  Rest assured, we will get back to you promptly with a response.

Meal Planner

  • Print – Adjusted quantities not showing up/reflected in the ingredient grocery list print-out, reverting back to original entry and not edited version – FIXED
  • Print – small sized font, plan is difficult to read
  • Print – unable to delete items on the grocery list before printing packet

Add Recipe

  • Photo Upload – some jpeg files unable to upload due to size issues for recipe pictures, error message ‘must be .jpeg’, even though it is – FIXED
  • Enter Ingredients – After editing ingredient, expect to Tab over to ‘Save Ingredient’ but tabbing skips over to ‘Continue’ – FIXED
  • Enter Ingredients – if ingredient list is long, the page does not auto scroll down when adding additional items, must be done manually by user – FIXED
  • Enter Ingredients- After ingredient add step, ingredient items are not in order of entry when creating the recipe, must look to find where the ingredient is in the list before adding it to the corresponding step

User Profile Page

  • Send Message – Error message comes up ‘Must enter a valid recipient’s name’, when using apostrophe’s in name ie. O’Connell – NA

Grocery List

  • Quick Add Item – edited quick add item note does not show up when no measure/amount is added.  Adding an amount and measure will make the note appear – FIXED
  • Manager – fractions such as 1/2 get interpreted as 1 instead of 0.5 when editing an item ie. Measures – FIXED

Quick Meal

  • Select Meal - when choosing meals based on meal prep time, ie. 1-15 mins, brings up list with suggestions not in that time frame ie. 60+ mins. – FIXED

Home Page

  • Member Generated Recipes - clicking ‘See More’ at the bottom of the feed goes to recipe exploror and brings up list from the start, rather than where the list leaves off (ie. recipe explorer starts at the most recent recipe, not the subsequent ‘see more’ recipes.

We welcome any and all feedback you have on these known issues.  Please let us know if there is an aspect of the site that we can help you with.

Thanks again for using Kitchen Monki!

Dan Yim

Kitchen Monki Community Director


Eat for Cash – Daily Monki Bread

1. The World’s 10 Most Lucrative Eating Contests (via Business Pundit)
2. Stephen Colbert asks a Meat Lobbyist if Human’s are Tasty (video) (via Eater)
3. 7 Must Read New Books for Sustainable Eating (via Treehugger)
4. Eat This…. Recipe: Sugarless Rich Chocolate Cake
5. Have you noticed that Watermelons aren’t as big as they used to be? (via NY Times)


Dining in Style – Daily Monki Bread

1. Talk about a neat dining experience…. The World’s most Innovative Restaurant Interiors (via Fast Company)
2. School Gardening makes children smarter, study finds (via treehugger)
3. Eat colorful fruits and veggies to slim down (via fitness)
4. 7 Toxic Seafood Chemicals you don’t know about (via Huffpost)
5. Delicious and Gluten-Free…. Recipe: Jamie Oliver’s Chicken and Leek Stroganoff


Choose Organic Fruit – Daily Monki Bread

1. 8 Reasons to Eat Organic Fruit (via Care2)
2. 3 Tips on making homemade Gelato by Mario Batali (via theKitchn)
3. Starbucks introduces ‘Coffee that doesn’t taste like Coffee’ (via Slashfood)
4. Traditional Danish Apple Popovers ….. Recipe: Aebleskivers
5. How to making the perfect Crumb Topping (via HowToSimplify)


Guest Blog Post: “Is Your Body a Fat Burning Machine? – Low Glycemic Foods and How they Affect Your Body”

Monki Bread is very pleased to introduce Kitchen Monki member Nisha Riggs from Healthy Mom’s Kitchen. For more great ideas on delicious, healthy, Low-Glycemic meals, make sure to check out her blog, her Facebook Page, and follow her on Twitter (@SkinnyMamaNish). This post is also made possible through the written contributions of Laura Barlow. A diabetic herself, she chronicles her journey to health at What’s She Doing blog. Follow her on Twitter (@LarPulBar).

Now, how is this different from what diabetics are traditionally taught? The American Diabetes Association in 1994 recommended that 60-70% of caloric intake should be in the form of a carbohydrate. This is controversial, with some researchers and physicians claiming that 40% or even less is better, while others claim benefits for a high-fiber, 75% carbohydrate diet.

Diabetics are usually taught many variations of this philosophy. The problem? Diabetics are not taught the distinction among carbohydrates and other food choices. This is key, as these choices play a direct role in blood sugar levels, as well as the amount of insulin Type 1 diabetics take, or Type 2 diabetes produce in their bodies.

Most diabetics have the philosophy of “as long as I compensate with my insulin, anything is fair game.” WRONG!! Insulin is a fat-storing hormone. So, the more insulin that is used, the more fat that is stored and produced. Eating low glycemic foods keeps blood sugars level, demanding less insulin in the body. This has a direct result on our body’s ability to make or burn fat.

Eating low glycemic can be incredibly tasty. Here is one of my favorite meals. Enjoy!


Add some of Nisha’s Low Glycemic recipes to your Queue and Meal Plan! Visit her Healthy Mom’s Kitchen Blogger Profile on Kitchen Monki.


Watermelons for Health – Daily Monki Bread

1. Surprising Health Benefits of Watermelon (via Care2)
2. Study shows ADHD linked to Western Diet (via Healthsetter)
3. Tough Decision!…… Waffle Cone vs. Wafer Cone vs. Sugar Cone (via Cakespy)
4. Simple yet so yummy!…. Recipe: Peanut Butter Pasta
5. Make New Orleans style Coffee overnight (via Lifehacker)


A Rainbow of Risks – Daily Monki Bread

1. Are the artificial colors in food poisoning you? (via fooducate)
2. Do your bit for the environment… start a home compost pile! (via Serious Eats)
3. FDA getting ready to dramatically cut the use of antibiotics in Agriculture (via Treehugger)
4. Not your grandma’s lasagna…. Recipe: Eggplant Lasagna with Herbed Ricotta and Asiago
5. 13 ways to use Cucumbers (via Care2)