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Recipes
Pear and Cranberry Crisp
By devogirl
Nutrition facts per serving: 260 calories, 3g protein, 49g carbohydrate, 7g fat (3
- Filling
- 1/3 cup dried cranberries
- 2 pounds firm pears (4 large or 5 small pears), peeled, cored, and cut into 1/2-inch slices
- 2 tablespoons maple syrup
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- Topping
- 1/4 cup sliced almonds
- 1/4 cup whole wheat pastry flour
- 1/4 cup brown sugar
- 3 tablespoons rolled oats
- Pinch ground nutmeg
- Small pinch salt
- 2 1/2 tablespoons unsalted butter, cubed and softened
Portobello Mushrooms with Kale Pesto Guacamole
By devogirl
You could can a big batch of the kale pesto to have on hand too!
- 3 portobello mushrooms, stems twisted right out and caps lightly rinsed
- 2 cups baby kale leaves
- 1-2 Tbs. pine nuts, lightly toasted
- 1/3 cup freshly grated parmesan cheese
- 3 cloves garlic
- 4 Tbs. extra-virgin olive oil, divided
- 1 pinch coarse salt
- 1 avocado
- 1/4 cup crumbled queso fresco
- salt and pepper
Lemony Fusilli with Chicken, Zucchini, and Pine Nuts
By devogirl
Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat, 6g fiber
- 3 teaspoons salt
- 8 ounces whole wheat fusilli
- 2 tablespoons olive oil
- 2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
- 5 scallions, chopped
- 1/4 cup pine nuts
- 1 lemon, rind peeled in strips
- Small pinch red pepper flakes
- 12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
- 5 large basil leaves, sliced
- 1/4 cup grated Parmesan (optional)
Chickpea and Winter Vegetable Stew
By devogirl
Harissa is a fiery spice paste used in Moroccan cooking
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 cup (1/2-inch) slices leek
- 1/2 teaspoon ground coriander
- 1/2 teaspoon caraway seeds, crushed
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 3 2/3 cups Simple Vegetable Stock, divided
- 2 cups (1-inch) cubed peeled butternut squash
- 1 cup (1/2-inch) slices carrot
- 3/4 cup (1-inch) cubed peeled Yukon gold potato
- 1 tablespoon harissa
- 1 1/2 teaspoons tomato paste
- 3/4 teaspoon salt
- 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons honey
- 1 1/3 cups uncooked couscous
- 8 lemon wedges
Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
By devogirl
Liven up your south-of-the-border dinners with a colorful bean salad featuring grilled corn
- 1 cup halved heirloom grape or cherry tomatoes
- 1 teaspoon salt, divided
- 3 ears shucked corn
- 1 medium white onion, cut into 1/4-inch-thick slices
- 1 jalapeño pepper
- 1 tablespoon olive oil
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 diced peeled avocados
Classic Vegan Caesar Salad With Avocado & Chickpeas
By devogirl
Stir together the dressing ingredients in a small bowl, or a coffee mug
- Dressing:
- 1/4 cup tahini
- 1/4 cup water (plus more for thinning)
- 2 teaspoons fresh grated garlic (see note)
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons whole grain dijon mustard
- 1/4 teaspoon salt
- Salad:
- 8 oz romaine (2 hearts), chopped
- Handful of baby arugula
- 15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
- 1 avocado diced
- Fresh black pepper to taste
Stuffed Manicotti
By devogirl
This recipe does take time, so make it on a Sunday and have leftovers for the week! 1 serving (1 cup) equals 505...
- SPAGHETTI SAUCE:
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (29 ounces) tomato sauce
- 3/4 cup water
- 3/4 cup dry red wine or water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- MANICOTTI:
- 1-1/2 pound ground beef
- 1/2 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 package (10 ounces) frozen chopped spinach, thawed
- 3/4 cup grated Parmesan cheese, divided
- 3 eggs, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8 ounces) manicotti, cooked and drained
- 3/4 cup shredded part-skim mozzarella cheese
Snap Pea and Cucumber Salad
By devogirl
*Try using mint or basil instead of dill *I altered the dressing by adding apple cider vinegar, sugar, and stone gr...
- Salad:
- 1 pound sugar snap peas, trimmed
- 2 small Persian cucumbers, unpeeled, thinly sliced
- 1 cup (about 1/2 pint) cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill (or mint or basil)
- Dressing:
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Butternut Squash, Caramelized Onion, and Spinach Lasagna
By devogirl
Amount per serving Calories: 360 Fat: 11
- 6 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 tablespoons water
- 2 (9-ounce) packages fresh spinach
- 5 cups 1% low-fat milk, divided
- 1 bay leaf
- 1 thyme sprig
- 5 tablespoons all-purpose flour
- 1 1/2 cups (6 ounces) shredded fontina cheese, divided
- 3/8 teaspoon ground red pepper
- 1/4 teaspoon grated whole nutmeg
- 9 no-boil lasagna noodles
Coronation Chicken
By devogirl
An old favourite recipe concocted for the Coronation of Queen Elizabeth II in1953
- 2 tablespoons olive oil
- 1 small Onion; chopped
- 4 ready to eat apricots; chopped
- 1 large pinch saffron strands
- 1 lemon; zest
- 2 tablespoons mild curry paste
- 2 tablespoons mango chutney; diced
- 1 tablespoon tomato puree
- 4 tablespoons Dry white wine
- 6 tablespoons Mayonnaise
- 2 tablespoons Heavy Cream
- 4 cooked chicken breast fillets; torn into strips