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Recipes

Buckwheat Noodle Salad

Buckwheat Noodle Salad

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Recipe courtesy Bobby Flay

  • 1/4 cup plus 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons peeled and finely grated fresh ginger
  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons chili sauce (recommended: Sriracha)
  • 1/4 cup canola oil
  • 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
  • 1 carrot, peeled and grated on box grater
  • 1 red bell pepper, seeded and julienned
  • 1/4 English cucumber, peeled and grated on a box grater
  • 3 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
0/5 (0 Votes)

Slow-Cooker Vegetarian Lasagna

Slow-Cooker Vegetarian Lasagna

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Total Time: 2 hours on High or 4 hours on Low Combine egg, ricotta, spinach, mushrooms and zucchini in a large bow...

  • 1 large egg
  • 1 15- to 16-ounce container part-skim ricotta
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
  • 1 small zucchini, quartered lengthwise and thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper (optional)
  • 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
  • 3 cups shredded part-skim mozzarella, divided
4/5 (2 Votes)

Roast Chicken with Potatoes, Lemon, and Asparagus

Roast Chicken with Potatoes, Lemon, and Asparagus

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Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some citrus, new po...

  • 1 1/2 pounds new potatoes, halved
  • 3 tablespoons butter, cut into small pieces
  • Coarse salt and ground pepper
  • 1 package cut-up whole chicken (about 3 pounds)
  • 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
  • 1 lemon, cut into 8 wedges
  • 6 sprigs fresh thyme
0/5 (0 Votes)

Grilled Sardines, Olive Pesto and Cauliflower Puree

Grilled Sardines, Olive Pesto and Cauliflower Puree

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For the cauliflower puree: Cook the cauliflower in salted boiling water until tender, about 10 minutes

  • 1 head cauliflower, cut in small pieces
  • 2 tablespoons butter
  • Salt and freshly ground pepper
  • 1 cup green olives
  • 2 cups fresh basil
  • 2 cups fresh flat-leaf parsley
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted peeled almonds
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 12 sardine filets
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Good quality olive oil
0/5 (0 Votes)

Mixed Berry Soup with Gelato

Mixed Berry Soup with Gelato

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Recipe courtesy Giada De Laurentiis

  • 2 cups dry red wine
  • 1 cup water
  • 2/3 cup sugar
  • 2 whole star anise
  • 2 cinnamon sticks
  • 1 (12-ounce) basket fresh strawberries, hulled, sliced
  • 1 (6-ounce) basket fresh raspberries
  • 1 (4.4-ounce) basket fresh blueberries
  • 1 pint vanilla bean gelato or ice cream
0/5 (0 Votes)

Apple Pie Tartlets Recipe

Apple Pie Tartlets Recipe

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Good-for-you things come in small packages when you make a batch of the tiny apple pie treats shared by Mary Kelley...

  • FILLING:
  • 1 sheet refrigerated pie pastry
  • 1 tablespoon sugar
  • Dash ground cinnamon
  • 2 teaspoons butter
  • 2 cups diced peeled tart apples
  • 3 tablespoons sugar
  • 3 tablespoons fat-free caramel ice cream topping
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon salt
0/5 (0 Votes)

Chili All American Style

Chili All American Style

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1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, a...

  • Prep: 10 minutes
  • Slow Cook: 4 hours on HIGH or 6 hours on LOW
  • 1-1/2 pounds lean ground beef
  • 2 onions, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 cans (15.5 ounces each) kidney beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 box (8.5 ounces) corn bread mix, prepared according to package directions (optional)
0/5 (0 Votes)

Chocolate Dipped Shortbread Hearts

Chocolate Dipped Shortbread Hearts

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You may use any size heart cutters you like to make these shortbreads; the chocolate is optional

  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup sifted confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 3 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 teaspoon canola oil or pure vegetable shortening
0/5 (0 Votes)

Black Bean Salad with Mango, Cilantro and Lime

Black Bean Salad with Mango, Cilantro and Lime

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In a small mixing bowl, combine the vinegar, lime juice, honey and cumin

  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/3 cup canola oil
  • Kosher salt and freshly cracked black pepper
  • 1/2 small ripe mango, peeled and diced into 1/4-inch pieces
  • 1/2 yellow bell pepper, cut into small dice
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 small jalapeno, seeds and ribs removed, minced
  • 1 small red onion, cut into small dice
  • 1/4 cup fresh cilantro leaves, chopped
0/5 (0 Votes)

Pecan Paté

Pecan Paté

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Blend all ingredients in a food processor or blender

  • 2 cups pecans
  • 1/2 red onion
  • 1 Tbs poultry seasoning
  • 1-2 Tbs Nama Shoyu
  • 1 lemon
  • 3-4 celery stalks
0/5 (0 Votes)