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Recipes
Breakfast Spinach Quiche
By devogirl
Quiche is quick to make, and makes a healthy breakfast for children and adults
- 3/4 cup of shredded swiss cheese
- 3/4 cup of shredded cheddar cheese
- 1/4 cup of finely chopped onion
- 1 (10oz.) package of frozen chopped spinach, squeezed dry
- 4 eggs
- 1 cup of half & half or milk
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 prepared 9-inch pie crust
Baked Caprese Salad
By devogirl
Preheat the oven to 450 degrees F
- 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 5 Roma tomatoes, sliced
- 1 1/4 pounds fresh mozzarella, sliced
- 1 bunch fresh basil leaves, stemmed
New England Tasty Tuna Melt
By devogirl
Rachael Ray 30 minute meals Kid Meals
- 4 sandwich-size sourdough English mufffins
- 2 large cans (9oz each) tuna in water, well drained
- 5 rounded Tbsp sweet pickle relish
- 1/2 medium white onion, finely chopped
- 2 ribs celery with leaves, finely chopped
- 2 tsp Old Bay seasoning
- 1/2 cu mayonnaise or ranch dressing
- 4 radishes, finely chopped
- salt and pepper to taste
- 2 tomatoes, sliced
- 3/4 - 1 lb sharp white cheddar cheese, sliced
Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts
By devogirl
1 Preheat oven to 425°F
- 1 2-lb. head cauliflower, cut into 1-inch florets (8 cups)
- 2 Tbs. olive oil
- 4 Tbs. (1/4 cup) unsalted butter
- 25 –30 whole, large sage leaves
- 1/4 cup finely chopped, toasted pine nuts or chopped, toasted, sliced almonds
Barley Salad with Pan-Roasted Carrots & Chickpeas
By devogirl
Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain
- 1/2 cup pearled barley
- 2 tablespoons plus 2 teaspoons olive oil divided, plus more to taste
- 5 large carrots, cut into 1/2 inch pieces (2-cups)
- 1 teaspoon ground cumin plus more for sprinkling
- 1/4 cup raw pistachios
- 1 cup cooked chickpeas
- 4 green onions, chopped (1/2-cup)
- 1/4 cup fresh mint, chopped
- 2 tablespoons lemon juice, plus more as needed
- 4 cups baby greens or arugula, optional
Grilled Portobello Mushrooms
By devogirl
1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons brown rice syrup
- 3 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- Freshly ground black pepper to taste
- 4 large portobello mushrooms, stemmed
Truly Citrony Lemon Bars
By devogirl
Cream butter and sugar. Add flour
- 1/4 pound butter
- 1/4 cup powdered sugar
- 1 cup flour
- 2 eggs
- 1 cup sugar (white or raw cane)
- 1/4 tsp. salt
- the juice of 3 lemons
- 1/2 tsp. baking powder
- 2 tbs. flour, heaping
Quick Vegan Burgers
By devogirl
wfpb Forks Over Knives Happy Herbivore I developed these burgers in a hotel room: they’re quick, easy and requ...
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon granulated onion powder
- 1 teaspoon granulated garlic powder
- 2 tablespoons ketchup
- 1/3 cup instant oats
- 1 tablespoon yellow mustard
Baked oatmeal with blueberries,almonds,and coconut milk
By devogirl
Vegetarian Times With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this ba...
- 1 large egg
- 2 cups light coconut milk, whisked, if necessary
- 2 tbs.honey,plus more for serving
- 1/4 tsp.kosher salt
- 1/4 tsp.ground cinnamon
- 3 cups gluten free rolled oats
- 1/4 cup plus 2tbs.brown sugar
- 1 heaping cup fresh blueberries,plus more for sprinkling
- 5 tbs.sliced almonds,plus more for sprinkling
- greek yogurt,to taste,optional honey,to taste,optional
Winter Salad with Roasted Beets and Citrus Reduction Dressing
By devogirl
This ultimate starter salad celebrates the produce of the season and makes a knoclout-gorgeous addition to the tabl...
- 4 beets (red and golden)
- cooking spray
- 34 cup fresh orange juice (4 oranges)
- 12 tsp sugar
- 1 tbsp shallots (minced)
- 2 tbsps white wine vinegar
- 34 tsp kosher salt (divided)
- 12 tsp black pepper (freshly ground)
- 14 cup extra-virgin olive oil
- 4 cups boston lettuce (torn)
- 2 cups watercress (trimmed)
- 2 cups radicchio (torn)
- 12 cup goat cheese (crumbled)