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Recipes
Wild Rice Stuffing
By devogirl
For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting
- Cooking spray
- 1 1/2 cups chopped celery
- 1 cup chopped onion
- 1 cup uncooked wild rice
- 2 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 1 1/2 tablespoons chopped fresh sage
- 1 cup uncooked long-grain brown rice
- 1/2 cup dried sweet cherries
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pecans, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Mango Rum Cooler
By devogirl
Combine all the ingredients (except garnish) in a blender; process until smooth
- 1 cup ripe mango chunks, frozen, plus more for garnish
- 2 oz dark rum
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon simple syrup
- 1 1/2 ccup crushed ice
- mint leaves for garnish
Island Portobello Burgers
By devogirl
Happy Herbivore If you loved the Portobello Steaks in my first cookbook you're in for a treat with their island cou...
- 1/4 c water
- 3 tbsp balsamic vinegar
- 1 tbsp teriyaki sauce
- pinch dried thyme
- 1/4 tsp onion powder (granulated)
- 1/4 tsp garlic powder (granulated)
- 1/2 tsp ground pepper
- 1/3 tsp mild curry powder
- 1/4 tsp chili powder
- 1 tsp Dijon mustard
- 2 portobello mushrooms
- 2 whole-wheat buns
- 2 lettuce leaves (optional)
Pumpkin-Almond Cheesecake
By devogirl
If your springform pan is loose and prone to leaking, wrap the bottom of it completely with heavy-duty aluminum foi...
- Almond cake:
- 6 tablespoons sugar
- 1/4 cup butter, softened
- 1/8 teaspoon salt
- 4 ounces almond paste
- 2 large eggs
- 1 ounce cake flour (about 1/4 cup)
- 1 tablespoon dark rum
- Cooking spray
- Cheesecake:
- 1 cup (8 ounces) 1/3-less-fat cream cheese, softened
- 1/3 cup (3 ounces) fat-free cream cheese, softened
- 1/2 cup sugar
- Dash of salt
- 3 large eggs
- 1 vanilla bean, split lengthwise
- 1 1/4 cups canned unsweetened pumpkin
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 1/8 teaspoon ground ginger
Vegetable Stir-fry with Eggs
By devogirl
A perfect family supper dish, this is very easy to prepare
- 2 Tbsp oil
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 8 oz courgettes (green zucchini), cut into long strips
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 2 tsp paprika
- 4oz can chopped tomatoes
- 1 Tbsp sun-dried tomato paste or tomato puree
- 4 eggs
- 1 cup grated cheddar cheese
- salt and pepper
- crusty bread to serve
Couscous-Stuffed Peppers with Basil Sauce
By devogirl
Put an oven rack in the center of the oven
- Filling:
- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 3/4 cup couscous
- 1 cup canned garbanzo beans, rinsed and drained
- 1/4 cup dried currants
- 1 packed cup chopped baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- Hot water, as needed
- Sauce:
- 1 packed cup fresh basil leaves
- 1/2 cup (about 4 ounces) creme fraiche
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 garlic clove, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus extra, as needed
- 1/4 teaspoon freshly ground black pepper, plus extra, as needed
Joe's Mean Green Juice
By devogirl
Joe Cross Enjoy this simple, yet satisfying juice
- (2 servings)
- 2 cucumbers
- 8 celery stalks
- 4 apples
- 16 leaves kale with stalks
- 1 lemon
- 2 in (5 cm) piece of ginger
Chicken and Squash Chili
By devogirl
Make the Balsamic Chicken - Crock Pot and use leftovers for this meal Fresh 20
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 green bell pepper diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 pound roasted butternut squash, mashed *see prep guide
- 1 (15 ounce) can crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 (15 ounce) can black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1 pound cooked balsamic chicken
- see Meal #1 (slow cooker balsamic chicken)
Couscous-Stuffed Peppers with Basil Sauce
By devogirl
Put an oven rack in the center of the oven
- Filling:
- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 3/4 cup couscous
- 1 cup canned garbanzo beans, rinsed and drained
- 1/4 cup dried currants
- 1 packed cup chopped baby spinach leaves
- 1/2 cup (4 ounces) crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 medium red bell peppers
- 1 medium yellow bell pepper
- 1 medium orange bell pepper
- Hot water, as needed
- Sauce:
- 1 packed cup fresh basil leaves
- 1/2 cup (about 4 ounces) creme fraiche
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 garlic clove, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus extra, as needed
- 1/4 teaspoon freshly ground black pepper, plus extra, as needed
Gingerbread Pancakes - Weelicious
By devogirl
1. Whisk the dry ingredients in a bowl
- 1 1/2 cups all purpose flour
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon kosher salt
- 1 1/4 cup milk
- 2 tablespoons molasses
- 2 large eggs
- 2 tablespoons melted butter