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Recipes
Moroccan Grated Carrot and Beet Salad
By mm_food4me
Method 1 Place the grated carrots in a medium sized serving bowl
- 2 cups of grated carrots (from about 3 carrots)
- 1 cup of grated fresh beets (from about 1 medium sized peeled beet)
- 1/2 cup golden raisins
- 1/2 teaspoon paprika (sweet, not hot)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Small pinch of salt
- Small pinch of cayenne
- 2 Tbsp lemon juice
- 2 teaspoons honey
- 2 Tbsp sliced fresh mint leaves
Cheesy Cauliflower Breadsticks
By mm_food4me
Instructions Preheat oven to 425 F degrees
- 4 cups of riced cauliflower (about 1 large head of cauliflower)
- 4 eggs
- 2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
- 3 tsp oregano
- 4 cloves garlic, minced
- salt and pepper to taste
- 1 to 2 cups mozzarella cheese (for topping)
Horchata
By mm_food4me
Rich and refreshing, this traditional Mexican rice beverage is infused with cinnamon, vanilla, and toasted sesame s...
- 1 cup long grain rice
- 1 1/2 tablespoons toasted white sesame seeds
- 5 cups water
- 2 cinnamon sticks - preferably Ceylon
- 1/8 teaspoon kosher salt
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1/3 cup sugar
- Ice
Broiled Cauliflower Steaks with Parsley and Lemon
By mm_food4me
Directions For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface
- 2 large heads cauliflower (2 to 2 1/2 pounds each)
- Kosher salt
- Two 13 1/2-ounce cans unsweetened coconut milk
- 2 tablespoons coriander seeds, lightly crushed
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2/3 cup extra-virgin olive oil
- 1 cup flat-leaf parsley leaves, chopped
- Zest of 1 lemon
- 2 medium cloves garlic, minced
BLUE RASPBERRY COTTON CANDY SODA
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 2 TBSP (1 OZ) TORANI BLUE RASPBERRY SYRUP
- 1 TBSP (1/2 OZ) TORANI VANILLA BEAN SYRUP
- 1 CUP (8OZ) SPARKLING WATER OR CLUB SODA
- ICE
Roasted Russet Wedges with Balsamic Vinegar and Rosemary
By mm_food4me
Preheat the oven to 450 degrees F
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon salt
- 2 teaspoons chopped fresh rosemary
- Freshly ground black pepper
- 3 large russet potatoes, scrubbed clean and cut into thick wedges
- 1/2 cup grated Parmesan
Grilled Filet Mignon with Chocolate Coffee BBQ Sauce
By mm_food4me
Preheat the grill to medium heat
- 4 * 4 (6-ounce) filet mignon steaks
- 2 * 2 tablespoons olive oil
- * Salt and freshly ground black pepper
- 1 * 1 tablespoon canola oil
- 1 * 1 small or 1/2 large onion, small dice
- 4 * 4 large garlic cloves, minced
- 2 * 2 tablespoons chili powder
- 1 * 1 tablespoon ground cumin
- 1 * 1 teaspoon ground coriander
- 1/4 * 1/4 teaspoon ground cinnamon
- 1 * 1 tablespoon unsweetened cocoa powder
- 1 * 1 teaspoon smoked sweet paprika or regular sweet paprika
- 1 * 1 cup plain tomato sauce
- 1/2 * 1/2 cup firmly packed brown sugar
- 1 * 1 cup brewed coffee, dark roast
- 1/2 * 1/2 cup red wine vinegar
- 2 * 2 tablespoons Worcestershire sauce
- 1/4 * 1/4 cup molasses
- 1 * 1 tablespoon yellow mustard
Super Easy Kale With Pecans Recipe
By mm_food4me
The key to making a plain green vegetable worthy of an entire meal is adding something with protein or fat (prefera...
- 1 bunch kale or chard
- 1/4 cup chopped pecans or pistachios
- Extra virgin olive oil
- 1 garlic clove, minced
- Sea salt to taste
SARSAPARILLA SURPRISE
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 1 OZ. TORANI VANILLA BEAN SYRUP
- 1/2 OZ. TORANI CLASSIC ROOT BEER SYRUP
- 8 OZ. SPARKLING WATER OR CLUB SODA
- ICE
Turkey Tenderloin with Cranberry-Shallot Sauce
By mm_food4me
Preheat to 450°F. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper
- 2 turkey tenderloins (about 1 1/2 pounds total)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons canola oil, divided
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 cups fresh or frozen (not thawed) cranberries
- 1/4 cup dried cranberries
- 2 tablespoons light brown sugar, or to taste
- 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate