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Recipes
crunchy cabbage salad with spicy peanut dressing | Scaling Back
By sandycon
Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl
- Ingredients:
- Crunchy cabbage salad with spicy peanut dressing
- Makes 2 large or 4 small servings
- for the salad:
- 1 head napa cabbage, thinly shredded
- 1/2 small head red cabbage, thinly shredded
- 1 carrot, peeled and julienned
- 1 cup snow peas, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup cilantro leaves
- 1 avocado, diced
- 1/4 cup chopped roasted cashews
- 2 tablespoons black sesame seeds
- for the dressing:
- 2 tablespoons smooth peanut butter
- 2 tablespoons rice-wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon honey or brown sugar
- 1/2 teaspoon sriracha
- 1 clove garlic, finely minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons water
Spicy Quinoa with Sweet Potatoes
By sandycon
Put the quinoa in a bowl and cover with water; drain
- ken1 3/4 cups quinoa
- 3 cups low-sodium chicken broth
- Kosher salt
- 3 tablespoons vegetable oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chile powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 small red jalapeno pepper, seeded and thinly sliced
- 2 small sweet potatoes, peeled and cut into 1/2-inch pieces
- 1/3 cup roughly chopped fresh cilantro
- 1 to 2 tablespoons fresh lime juice
Copycat Olive Garden Pasta E Fagioli
By sandycon
Another really good Copycat recipe! Serve with Salad and Hot Italian Bread or Bread Sticks, and offer grated Parmes...
- 1 lb ground beef
- 1 cup diced onion
- 1 cup julienned carrot
- 3 stalks celery or 1 cup celery, chopped
- 2 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans (with liquid)
- 1 (15 ounce) can great northern beans (with liquid)
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can V8 vegetable juice
- 1 teaspoon vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/2 lb ditali pasta
Red-Pepper Hummus in Cucumber Cups
By sandycon
All You DECEMBER 2008
- 2 cups canned chickpeas, drained and rinsed
- 1 7-oz. jar roasted red peppers, drained and chopped
- 1 clove garlic, chopped
- 1/3 cup tahini
- 1/4 cup lemon juice (from 1 large lemon)
- 3 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper
- 2 English cucumbers
Sauteed Swiss Chard with Bacon
By sandycon
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper
- Olive oil, for pan
- 1 cup bacon, cut into 1/4-inch dice
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
- 1/2 cup chicken or vegetable stock
- Kosher salt
Red-Pepper Hummus in Cucumber Cups
By sandycon
All You DECEMBER 2008
- 2 cups canned chickpeas, drained and rinsed
- 1 7-oz. jar roasted red peppers, drained and chopped
- 1 clove garlic, chopped
- 1/3 cup tahini
- 1/4 cup lemon juice (from 1 large lemon)
- 3 tablespoons olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper
- 2 English cucumbers
Smoky Orange Vinaigrette
By sandycon
In a bowl, whisk the vinegar, marmalade, water, honey, paprika and shallot
- 1/4 cup rice vinegar
- 2 1/2 tablespoons orange marmalade
- 1 tablespoon water
- 1 teaspoon honey
- 1/2 teaspoon smoked paprika
- 1/2 small shallot, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced parsley
- Kosher salt and freshly ground pepper
"Neiman Marcus $250" Gluten Free Chocolate Chip Cookies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 375°F
- 3 3 3 ounces milk chocolate, chilled until mostly frozen
- 1 1 1 cup (140 g) all purpose gluten free flour (I used Better Batter)
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1 120 cup (120 g) certified gluten free oat flour (I grind 120 grams of certified gluten free rolled oats into a fine powder in a blender or food processor)
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 6 6 6 ounces semi-sweet chocolate chips
- 4 4 4 ounces chopped raw nuts (I used peanuts, but almonds, pecans or walnuts all work well)
- 8 8 8 tablespoons (112 g) unsalted butter, at room temperature
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/2 1/2 1/2 cup (108 g) packed light brown sugar
- 1 1 1 egg (60 g, out of shell) at room temperature, beaten
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 tablespoon milk (any kind), at room temperature (plus more if necessary by the teaspoon)
Baked Chocolate Chip Doughnuts with Chocolate Glaze
By sandycon
1 Heat oven to 425°F. Spray mini doughnut pan with cooking spray
- 2 cups Original Bisquick® mix
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup miniature semisweet chocolate chips
- 1/2 cup powdered sugar
- 2 tablespoons unsweetened baking cocoa
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Gluten-Free Pizza Crust Recipe
By sandycon
In a small bowl, dissolve yeast in warm water
- 1 tablespoon active dry yeast
- 2/3 cup warm water (110° to 115°)
- 1/2 cup tapioca flour
- 2 tablespoons nonfat dry milk powder/or buttermilk powder
- 2 teaspoons xanthan gum
- 1 egg
- 1 teaspoon Italian seasoning
- 1 teaspoon cider vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 to 1-1/3 cups brown rice flour
- Pizza toppings of your choice