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Recipes
Cherry Brie Tossed Salad
By devogirl
Draped in a light vinaigrette and sprinkled with almonds, this pretty salad is a variation of a recipe that's been ...
- DRESSING:
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup Crisco® Olive Oil
- 1 teaspoon ground mustard
- 1-1/2 teaspoons poppy seeds
- SALAD:
- 2 tablespoons butter
- 3/4 cup sliced almonds
- 3 tablespoons sugar
- 8 cups torn romaine
- 1 round (8 ounces) Brie cheese, rind removed and cubed
- 1 package (6 ounces) dried cherries
Veggie Spaghetti
By devogirl
Kids LOVED it!
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 26 oz par pasta sauce
- 15 oz can garbonzo beans, drained, rinsed
- 14 oz can diced tomatoes with garlic and onion
- 1 Tbsp garlic powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 bay leaf
- 16 oz box spaghetti
Pot Roast with Vegetables
By devogirl
Season all sides of the beef with a fair amount of salt and pepper
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 can crushed tomatoes
- 1 cup water
- 2 yellow onion, halved
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery stalks, sliced
- 1 cup button mushrooms, stems removed and sliced in half
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Veggie Tortilla Roll-Ups
By devogirl
1. Spread 2 tablespoons hummus on each tortilla, taking care to cover the edges, since the hummus will act as a glu...
- 1/2 cup Supereasy Hummus (sea page 210)
- 2 whole-wheat tortillas
- 2 medium carrots, peeled and grated (about 1 cup)
- 1 avocado, sliced
Roasted Garlic Hummus
By devogirl
Can be made up to 2 days ahead
- 1 can chickpeas
- 2 Tbsp roasted garlic
- 1/2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/2 tsp oregano
Pomegranate-balsamic glazed vegetables
By devogirl
Position oven racks in the upper and lower thirds of the oven
- 1 pound(s) bag frozen baby onions thawed and drained
- 1/2 pound(s) parsnips peeled and cut in 1 inch pieces
- 2 pound(s) butternut squash peeled and cut in 1 inch pieces
- 1 pound(s) celery root peeled and cut in 1 inch pieces
- 1/2 pound(s) baby carrots
- 1/3 cup(s) olive oil
- 2 tablespoon(s) balsamic vinegar
- 1/4 cup(s) pomegranate juice
- 1 teaspoon(s) dried thyme
- 2 teaspoon(s) salt
Linguine with Walnuts, Green Beans, and Feta
By devogirl
Prep and Cook Time: about 30 minutes
- 1 cup walnut halves or pieces
- 12 ounces dried linguine
- 1 tablespoon olive oil
- 12 ounces slender green beans (1/4 in. thick) such as haricots verts
- Salt and pepper
- 1/4 cup toasted walnut oil or extra-virgin olive oil
- 2 teaspoons grated lemon peel
- 1 cup crumbled feta cheese (5 oz.)
Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
By devogirl
Cook the pasta according to the directions on the package
- 1/2 pound whole-wheat fusilli or other spiral shaped pasta
- 1/2 cup walnuts
- 1/2 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1 1/2 cups chopped baby spinach leaves
- 2 tablespoons walnut oil
- 2 tablespoons red wine vinegar
- 1 clove of garlic, minced (about 1/2 teaspoon)
- 1/2 teaspoon Dijon mustard
- salt
- freshly ground black pepper
Chicken Hawaiian
By devogirl
A great dish with Kirkland canned chicken breast chunks
- 1 (12.5 oz) can Kirkland Signature Chunk Breast of Chicken
- 1/2 cup celery, diced
- 1 medium apple, chopped
- 1 cup pineapple chunks
- 2 tablespoons plump raisins
- 1/8 cup toasted sliced almond or walnut or sesame seeds
- 5 tablespoons mayonnaise
- 1/2 teaspoon curry powder
Savory Spice Dip
By devogirl
Dip Into Spring - Whole milk Greek yogurt dips make an easy, good for you alternative to the bowl of ranch
- Greek yogurt
- pinch or two of toasted cumin
- pinch or two of coriander
- pinch or two of cayenne
- spoonful of currants