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Recipes
Pineapple Not-So-Fried Rice
By devogirl
China Study WFPB
- 1 cup brown or white basmati rice
- 1 cup frozen peas, defrosted
- 1 14-ounce can pineapple chunks, juice reserved
- 1 cup diced carrot
- 1/2 cup asparagus, cut on diagonal
- 2 tablespoons tamari or to taste
- 1/2 cup cilantro leaves, packed (optional)
- Sea salt and black pepper to taste
- Toasted sesame seeds for garnish
Braised Fennel with Lentil-Quinoa Pilaf
By devogirl
In 2 separate saucepans, cook the lentils and quinoa according to package directions
- 1 cup dried lentils, rinsed and picked over
- 2 cups quinoa, rinsed
- 3 large fennel bulbs with fronds
- 2 tablespoons butter
- 1/4 cup plus 2 tbsp EVOO, plus more for drizzling
- 1 cup vegetable broth
- salt and pepper
- 1/4 cup chopped flat-leaf parsley, plus more for garnishing
- 5 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
Cranberry-Nut Chocolate Chip Cookies
By devogirl
This cookie dough--with regular oats in the batter--needs to be chilled for several hours or overnight before bakin...
- 3/4 cup all-purpose flour (about 3 1/3 ounces)
- 3/4 cup whole wheat flour (about 3 1/2 ounces)
- 3/4 cup regular oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dried cranberries
- 2 1/2 tablespoons finely chopped walnuts
- 2 1/2 tablespoons semisweet chocolate minichips
- 3/4 cup packed brown sugar
- 5 tablespoons butter, softened
- 2 tablespoons honey
- 3/4 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- Cooking spray
Chicken Pesto Tenders
By devogirl
You will be amazed at how versatile this pesto is
- Pesto (Makes About 1 Cup):
- 1/2 Cup Bread Crumbs
- 1/4 Cup Parmesan Cheese, grated
- 1/2 Tsp Salt
- 1-1 1/4 Lb. Chicken Tenders, cleaned and rinsed
- 1/4 Cup Pesto (recipe follows)
- 2 Cups Fresh Basil
- 1/4 Cup Parmesan Cheese, grated
- 1/4 Cup Pine Nuts
- 1 Garlic Clove
- 1/2 Tsp Salt
- 1/4 Cup Olive Oil
Mint Pesto Pasta
By devogirl
Amount Per Serving Calories: 303 Total Fat: 8
- 1 (16 ounce) package uncooked linguini pasta
- 6 tomatoes, seeded and chopped
- 20 fresh basil leaves
- 10 fresh mint leaves
- 2 cloves garlic, chopped
- 1/2 cup pine nuts
- 3 tablespoons Parmesan cheese
- 2 tablespoons ricotta cheese
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
Cheese And Spinach Stuffed Chicken
By devogirl
Preheat oven to 400 degrees F
- 1 cup-brown rice, raw
- 1 cup-spinach
- 1/4 cup-cream cheese
- 2 teaspoon-lemon juice
- 1/2 teaspoon - thyme, dried
- 1/4 teaspoon - garlic powder
- 1/8 teaspoon - black pepper, ground
- 1 pound - chicken breast
- 1 tablespoon-olive oil
- 14.5 ounce - crushed tomatoes, canned
- 2 cup - raspberries
Quinoa Stuffed Portobello Mushroom with Pine Nuts and Raisins
By devogirl
This is an easy make ahead gluten-free vegan side dish
- For the stuffing:
- 1 large Portobello mushroom per person
- Olive oil
- Balsamic vinegar
- Sea salt and ground pepper, to taste
- Chopped fresh garlic, to taste
- 1/3 to 1/2 About 1/3 to 1/2 cup of cooked quinoa per mushroom cap
- A handful of yellow and red grape or cherry tomatoes, halved or quartered depending upon size
- 1 scallion (spring onion) per person, sliced
- A sprinkle of raisins
- A sprinkle of toasted pine nuts
- Sea salt and ground pepper, to taste
- Fresh chopped parsley, basil or mint
Maple Roast Veggies
By devogirl
This roast veggies dish is a holiday favorite in my house and is great no matter if you are having twenty people ov...
- 7 Carrots, peeled and cut into large chunks
- 2 Red Bell Peppers, cut into large chunks
- 1 Delicata Squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
- 1 Yellow Onion, cut into wedges
- 2 Tbsp Maple Syrup
- 2 Tsp Oil
- 1 Tbsp Kosher or Sea Salt
Meatball Sandwich
By devogirl
"Meatballs in tomato sauce with melted cheese on a lightly toasted baguette
- 1 pound ground beef
- 3/4 cup bread crumbs
- 2 teaspoons dried Italian seasoning
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 egg, beaten
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1 pinch salt, or to taste
- 1 (14 ounce) jar spaghetti sauce
- 4 slices provolone cheese
Lentil and Split Pea Dip with Roasted Garlic Naan
By devogirl
Preheat oven to 400 degrees F
- Naan:
- 1 head roasted garlic
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 4 pieces naan
- 1/4 cup chopped fresh cilantro or parsley leaves
- Lentil and Split Pea Dip:
- 1 cup dried lentils, picked over
- 1 cup split peas, picked over
- 1/3 cup plus 3 tablespoons olive oil
- 1 cup chopped red onion
- 2 tablespoons chopped garlic
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 1 cup (packed) fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon chili powder
- Salt and freshly ground black pepper