Devogirl's profile page
Recipes
Potato and Cauliflower Burritos
By devogirl
Flavorful potatoes and cauliflower keep calories down but satisfaction levels high
- 1 15-oz. can fire-roasted crushed tomatoes
- 1 chipotle chile in adobo sauce, drained
- 2 cloves garlic, peeled
- 2 tsp. canola oil
- 1 small onion, halved and sliced (1 cup)
- 1/2 tsp. dried oregano
- 3 cups small cauliflower florets
- 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes
- 3 Tbs. chopped cilantro
- 4 8-inch flour or whole-wheat tortillas, warmed
- 1 cup cooked brown rice, warmed
- 1 cup grated vegan Monterey Jack cheese
Apple, Pecan and Blue Cheese Salad
By devogirl
Ree Drummond
- 12 ounces salad greens (spring mix)
- 1/2 cup dried cherries
- 1/2 cup pecan halves
- 6 ounces blue cheese chunks
- 2 whole apples, cored and sliced very thin
- 1/4 cup olive oil
- 1 tablespoon (heaping) Dijon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or more to taste)
- Salt and freshly ground black pepper
Orange-Pistachio Wild Rice Salad
By devogirl
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil
- For the dressing:
- 2/3 cup brown rice
- 2/3 cup wild rice
- 3 cups low-sodium chicken broth
- 1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
- 10 large basil leaves, sliced into ribbons (about 1/3 cup)
- 1/4 cup minced red onion
- 3 tablespoons chopped pistachios, lightly toasted
- 1 teaspoon finely grated orange zest
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1 tablespoon orange juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
Spiced Cinnamon Rolls with Maple Glaze
By devogirl
Delicata squash is a great choice for dessert recipes
- Rolls:
- 1 cup warm water (100° to 110°)
- 1 tablespoon granulated sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 11 9/10 ounces bread flour (about 2 1/2 cups)
- 6 47/100 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- Dash of ground cloves
- 1 cup mashed cooked delicata squash (about 1 [1-pound] squash)
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup packed brown sugar
- 2 tablespoons butter, melted
- 2 teaspoons water
- 3 tablespoons finely chopped walnuts, toasted
- Glaze:
- 1/3 cup water
- 1/2 cup maple sugar or light brown sugar
- 1 tablespoon butter
- 1 tablespoon half-and-half
- 1/2 teaspoon vanilla extract
Rosemary-Dijon Crusted Standing Rib Roast
By devogirl
A standing rib roast is a bone-in prime rib roast
- 1 (5-pound) standing rib roast, trimmed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 garlic cloves
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- Cooking spray
- 1 1/2 cups fat-free, lower-sodium beef broth
- 2/3 cup pinot noir
Strawberry Cream Cheese Waffle Sandwiches
By devogirl
Ivy Manning, Cooking Light SEPTEMBER 2013
- 4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
- 4 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup sliced strawberries
- 8 frozen multigrain waffles, toasted
Maple-Mustard Chicken Thighs
By devogirl
Speed up prep by marinating only 30 minutes
- 1/3 cup spicy brown mustard
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 1 tablespoon grated onion
- 1 tablespoon cider vinegar
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- 1/4 teaspoon kosher salt
- Cooking spray
Turkey Sausage, Mushroom, and Potato Gratin
By devogirl
Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner
- 2 (4-ounce) hot turkey Italian sausage links, casings removed
- 1 tablespoon butter
- 3 cups chopped onion
- 4 ounces sliced cremini mushrooms
- 1 1/2 pounds red potatoes, coarsely chopped
- 1/2 teaspoon kosher salt
- 1/2 cup fat-free, lower-sodium chicken broth
- Cooking spray
- 3/4 cup (3 ounces) shredded Swiss cheese
- 2 tablespoons chopped fresh thyme
Pea, Carrot, and Tofu Salad
By devogirl
To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb t...
- 1 (14-ounce) package water-packed firm tofu, drained
- 2 tablespoons sesame oil
- 1/2 cup light sesame ginger dressing
- 1 (16-ounce) package frozen petite green peas, thawed
- 1 cup matchstick-cut carrots
- 1 (8-ounce) can water chestnuts, drained
- 1/2 cup thinly sliced red onion
- 1/4 teaspoon freshly ground black pepper
- 1 medium head Bibb lettuce, torn
- 4 teaspoons roasted, unsalted sunflower seed kernels
Moroccan-Rubbed Grilled Steak & Sweet Potatoes
By devogirl
A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 pound strip steak, trimmed of visible fat and cut into 4 portions
- 2 medium sweet potatoes, (about 1 pound total), peeled and very thinly sliced
- 1 medium red onion, halved and very thinly sliced
- 4 teaspoons canola oil
- 1 teaspoon freshly grated orange zest