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Recipes
Rice and Chickpea Kale Rolls with Pineapple Salsa
By devogirl
Lacinato kale is the easiest variety to fold for these emerald green rolls
- 1 tsp. olive oil
- 1/2 cup finely chopped onion
- 1 cup cooked chickpeas
- 3/4 cup low-sodium vegetable broth
- 1/2 cup white basmati rice
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt
- 12 large Lacinato kale leaves
- 1 20-oz. can crushed pineapple, drained
- 1/2 cup chopped red bell pepper
- 1/2 cup fresh mint or cilantro leaves, chopped
- 1 jalapeño chile, seeded and chopped
- 1 Tbs. grated lime zest
- 1 Tbs. fresh lime juice
- 1 tsp. sugar or agave nectar
Garam Masala
By devogirl
This spice blend, a combination of eight different spices, is used in many Indian dishes
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
Asian Pear Salad with Gorgonzola and Toasted Pistachios
By devogirl
Vegetarian Times nutritional information Per 1-cup serving: Calories: 162 Protein: 6 g Total Fat: 9 g
- 2 tsp. olive oil
- 1 large shallot, finely chopped (1/4 cup)
- 3 Tbs. rice wine vinegar
- 1 1/2 Tbs. honey
- 6 cups mâche lettuce
- 1 medium Asian pear, cored and cut into matchsticks
- 1/2 cup crumbled Gorgonzola cheese (2 oz.)
- 3 Tbs. shelled, toasted pistachios, chopped
Spicy Hoisin-Glazed Turkey Meatballs
By devogirl
Nutrition Facts Per Serving: 106 Calories, 8g Protein, 8g Carbohydrate, 4g Fat (1g saturated), 1g Fiber
- Nonstick Cooking Spray
- 1/4 Cup Red Onion, diced
- 1/2 LB Ground Turkey
- 1 Egg White, lightly beaten
- 3 TBSP Plain Dried Bread Crumbs
- 3/4 TSP Sesame Oil
- 1/2 TSP Soy Sauce
- 1/4 TSP Garlic Powder
- Black Pepper, to taste
- 1/4 Cup Hoisin Sauce
- 1/4 TSP Sriracha Hot Sauce, or to taste
- Juice from 1/2 Orange
- Fresh Cilantro Sprigs, optional
Apple-Cinnamon Coffeecake
By devogirl
Coooking Light This coffee cake is best served warm
- CAKE:
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup 1% low-fat milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1 cup diced peeled Granny Smith apple (about 1 apple)
- Cooking spray
- STREUSEL:
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
Onion and Pepper Relish - Harry & David's
By devogirl
I love Harry & David’s Onion Pepper Relish mixed with cream cheese
- 5 x 14.5 oz. cans chopped tomatoes (drained)
- 6 bell peppers (seeds and ribs removed) (I used two each of red, yellow and green)
- 6 cups sugar
- 2 Tablespoons salt
- 1 –2 teaspoons crushed red pepper flakes (I used 1 1/2 tsp)
- 6 jalapeno peppers with seeds and ribs removed
- 3 medium onions
- 2 cups white vinegar
- 2 small boxes powered pectin (1.75 oz)
- Plus approximately 13 half pint jars for canning
Chicken & Vegetable Curry Couscous Recipe
By devogirl
In a large nonstick skillet, heat butter over medium-high heat
- 1 tablespoon butter
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 package (16 ounces) frozen vegetable blend of your choice
- 1-1/4 cups water
- 1 package (5.7 ounces) curry-flavored couscous mix
- 1/2 cup raisins
Quinoa, Broccoli and Cheese Casserole
By devogirl
This easy casserole ofers maximum nourishment
- 1 1/2 cups quinoa, rinsed in a fine sieve
- 2 Tbsp light olive oil
- 1 large onion, chopped
- 2 medium broccoli crown, cut into bite-sized pieces
- 1 cup grated sharp cheddar cheese
- salt and pepper to taste
Maple-Glazed Carrots
By devogirl
Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess
- 2 Tbs. olive oil
- 2 lb. baby carrots, halved lengthwise if thick
- 1/3 cup pure maple syrup
- 2 tsp. Dijon mustard
- 1 Tbs. chopped fresh tarragon
