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Recipes
Peppermint Chocolate Chunk Ice Cream
By devogirl
1. Blend together all ingredients except chocolate bar
- 2 14-ounce cans coconut milk
- 1/4 cup maple syrup
- 2 teaspoons peppermint extract
- 1/2 teaspoons vanilla extract
- 10 peppermint leaves (optional)
- Pinch of fine ground sea salt
- 1 3-ounce gluten-free, nondairy chocolate bar, roughly chopped, or 1/2-1 cup gluten-free, nondairy chocolate chips
Spiced Roasted Cauliflower
By devogirl
1 Preheat the oven to 450°F
- One head cauliflower
- One lemon
- 4 garlic cloves
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 to 2 teaspoons olive oil
- Fresh ground pepper
Cook Dried Beans in the Crock Pot
By devogirl
Dried beans are an excellent source of protein, fiber and vitamins
- 1 cup of dried beans
- 4 cups water
Roasted Root Vegetable Salad
By devogirl
autumn,winter,holiday,kids
- 2 large sweet potatoes (about 1 1/2 lb.)
- 4 large parsnips (about 1 lb.)
- 6 medium beets (about 1 1/2 lb.)
- 3 tablespoons olive oil, divided
- 1 3/4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1/2 cup bottled olive oil-and-vinegar dressing
- 1 tablespoon chopped fresh parsley
- 1 tablespoon horseradish
- 1 teaspoon Dijon mustard
- Fresh arugula
Orange Chipotle-Spiced Pecan Mix
By devogirl
Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by
- 1 tablespoon grated orange rind
- 1 tablespoon fresh orange juice
- 1 large egg white
- 2 cups pecan halves
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground chipotle chile pepper
- Cooking spray
- 1/2 cup sweetened dried cranberries
Squash-Topped Cottage Pies
By devogirl
Mini Shepherd's Pies In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delici...
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped onion
- 12 ounces 93%-lean ground beef *season well
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup reduced-sodium beef broth
- 6 ounces baby spinach, chopped
- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder, divided
- 2 12-ounce packages frozen winter squash puree, thawed
- 1/3 cup finely shredded Parmesan cheese
- add frozen corn
Homemade Chilli Jelly
By devogirl
*This recipe is moderately hot and sweet
- 4 long red chillies, roughly chopped
- 2 red peppers, seeds removed and roughly chopped
- 9 1/2 fl oz cider vinegar
- 1 lb 10oz granulated sugar
- 3 tbsp lemon juice
- 6 fl oz liquid pectin
Summer Quinoa Salad
By devogirl
1.Bring 1 1/2 cups water to a boil over high heat in a saucepan, then pour in the quinoa, cover with a lid, and con...
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 cup toasted sliced almonds
- 1/2 cup minced carrots
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
Butternut Squash Mini Muffins
By devogirl
One mini muffin: 72 calories 1
- Dry ingredients:
- 1 cup WW flour
- 1 cup AP flour
- 1/4 cup ground flaxseed
- 4 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Wet ingredients:
- 1 cup frozen/prepared butternut squash (or 10oz frozen cubes and puree them)
- 2/3 cup sugar
- 2 eggs
- 1/3 cup canola oil
- 1 1/4 cup finely chopped apple
Herb Roasted Corn on the Cob
By devogirl
Process olive oil, dill and basil until smooth
- 6-8 ears of corn, shucked and washed
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh dill
- 1/4 cup fresh basil
- salt to taste