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Recipes
Spinach-Pepita Pesto Recipe
By mm_food4me
In a food processor fitted with a metal blade, combine garlic, seeded jalapeño, toasted pepitas, grated Parmesan, ...
- Makes 1 cup
- Ingredients
- 1 clove garlic
- 1 seeded jalapeño
- 1/2 cup toasted pepitas
- 1/3 cup grated Parmesan
- Juice and zest from 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup baby spinach
- 1/2 cup loosely packed flat-leaf parsley
- 1/3 cup olive oil
Baja Butternut Squash Soup
By mm_food4me
Preheat oven to 350°F. Cut squash in half and seed
- 1 1/2 pounds (1 small to medium) butternut or other winter squash
- 1 teaspoon canola oil
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon ground chipotle chile (see Note)
- 1/8 teaspoon ground cloves
- 6 cups vegetable broth
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup nonfat plain yogurt
- 2 tablespoons snipped fresh chives or chopped parsley
Black Rice with Black-Eyed Peas and Greens
By mm_food4me
Black Rice with Black-Eyed Peas and Greens Black rice with black-eyed peas and corn recipe An invigorating mela...
- 1 cup forbidden black rice (or use wild rice)
- 3 cups vegetable broth or water
- 3 tablespoons olive oil
- 3 medium carrots, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large celery stalks, finely diced
- 3 to 4 4 scallions, white and green parts, thinly sliced
- 2 cups cooked fresh or thawed frozen corn kernels (from 3 medium-large ears)
- 10 to 12 ounces collards greens or kale (any variety), stemmed and cut into narrow ribbons
- 15- to 16-ounce can black-eyed peas, drained and rinsed
- 2 tablespoons balsamic vinegar
- Juice of 1/2 to 1 lemon, to taste
- 1/4 cup chopped fresh dill, or more, to taste
- 1/4 cup chopped fresh parsley, or more, to taste
- Salt and freshly ground pepper to taste
- Toasted pumpkin seeds for topping, optional
Curried Pork Chops with Roasted Apples & Leeks
By mm_food4me
Position racks in upper and lower thirds of oven; preheat to 425°F
- 3 large, crisp red apples, cut into 1/2-inch pieces
- 1 large or 2 medium leeks, halved lengthwise and sliced, including white and green parts (see Tip)
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 tablespoon curry powder
- 4 bone-in pork chops, 1/2 to 3/4 inch thick (about 2 pounds), trimmed
- 1 tablespoon cider vinegar
- 1 tablespoon brown sugar
Chickpea and Broccoli Masala Curry
By mm_food4me
In a blender, combine cashews and water on high speed for 30 seconds
- 1/3 cup toasted cashew pieces
- 1 cup water
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 " cinnamon stick
- 3 cloves
- 2 tbsp coconut oil, butter or ghee
- 3 cups diced onion
- 1 clove garlic, minced
- 1 tbsp finely grated fresh ginger
- 1 tsp salt
- 1 tsp turmeric powder
- 1/2-1 tsp chili flakes
- 1 1/2 cups cooked chickpeas
- 1 cup chopped fresh or canned tomatoes
- 3 cups broccoli florets
- 1/2 cup yogurt (optional)
- chopped cilantro, for garnish
TORANI TROPICAL BREEZE
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 1/2 OZ. TORANI CRÈME DE BANANA SYRUP
- 1/4 OZ. TORANI PINEAPPLE SYRUP
- 1/4 OZ. TORANI COCONUT SYRUP
- 8 OZ. SPARKLING WATER OR CLUB SODA
- ICE
Fat Flush Soup Recipe
By mm_food4me
Makes 10- 12 cups Directions 1
- 2 tsp. olive oil
- 1 1/4 lbs. lean ground beef, turkey or chopped chicken*
- 1 large onion, peeled and chopped
- 1 large red, orange and/or green pepper, seeded and chopped
- 1 large zucchini or yellow squash, chopped
- 8 oz. mushrooms, chopped
- 2 cloves garlic, peeled and chopped
- 1 bottle (46 oz.) reduced-sodium tomato or vegetable cocktail juice
- 1 can (15 oz.) pinto, garbanzo or black beans, rinsed and drained
- 1 can (14 oz.) crushed tomatoes
- 1 Tbs. fresh lime juice
- 1 Tbs. ground cumin
- 1/8 tsp. cayenne pepper, or to taste
- 1/4 cup each fresh cilantro
SLOW COOKER BUTTERY GARLIC HERB MASHED POTATOES
By mm_food4me
*recipe adapted from Slow Cooker Mashed Potatoes **This recipe can easily be doubled for large groups - just increa...
- 2 pounds red potatoes, washed and chopped into 2-inch pieces (you don't need to peel them)
- 4 tablespoons butter
- 1/2 cup sour cream (or plain greek yogurt)
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley flakes)
- 1/2 teaspoon dried or fresh basil
- 1/4 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup milk
Recipe: Oven Roasted Vegetables 2
By mm_food4me
Instructions Preheat oven to 450°F
- 1 teaspoon seasoned salt
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1/2 teaspoon McCormick® Sage, Rubbed
- 1 lb. brussels sprouts
- 1 small butternut squash, peeled and cut into chunks
- 1 large red onion, peeled and cut into chunks
- 3 tablespoons olive oil
Sore Throat Soother
By mm_food4me
1. Bring water to a boil on the stove top
- 4 c. water
- 4 chamomile tea bags
- 4 T. honey