Devogirl's profile page
Recipes
Fajitas
By devogirl
In a small bowl, whisk together marinade ingredients
- 1 orange, juiced
- 2 limes, juiced
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- Guacamole, recipe follows
- Salsa Fresca, recipe follows
- 12 flour tortillas, warm
Garlic-Basil Grilled Chicken with Caprese Salsa
By devogirl
Nutritional Information per serving Calories: 687 Protein: 55g Fat: 49g Saturated fat: 14g Carbohydrate: 5
- CHICKEN
- 1 cup fresh basil leaves
- 6 garlic cloves
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon pepper
- 8 small chicken breast halves with bone and skin (5 lbs. total)
- SALSA
- 1 qt. mixed colors cherry and grape tomatoes, halved
- 2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini
- 1 cup roughly chopped fresh basil leaves
- 3/4 cup extra-virgin olive oil
- 1/2 cup white balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Chickpea Salad with Curried Yogurt Dressing
By devogirl
egetarian Times November 2015 Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce o...
- Dressing
- 1 cup plain low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 1/2 tsp. curry powder, or more to taste
- 1/4 teaspoon cayenne pepper, optional
- Salad
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 red apple, diced (1 cup)
- 2 stalks celery, diced (1/2 cup)
- 1/2 cup fresh parsley, chopped
- 1/3 cup raisins
- 2 green onions, thinly sliced (1/4 cup)
- 1/4 cup walnuts, chopped
- 2 lemon wedges, for serving
Zucchini-Walnut Loaf
By devogirl
Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large egg whites, at room temperature
- 1 cup sugar, or 1/2 cup
- 1/2 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/4 teaspoon lemon extract, (optional)
- 1 cup grated zucchini, lightly packed (about 8 ounces)
- 2 tablespoons chopped walnuts
Beanie Veggie Loaf
By devogirl
The chickpeas and walnuts help the texture of this dish approximate real meatloaf
- 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 3/4 cup water, divided
- 3 tablespoons flax meal
- 1 onion, diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 green or red bell pepper, seeded and diced
- 1/4 cup vegetable stock, for sautéing, plus more as needed
- 1 1/2 cups canned chickpeas, rinsed and drained
- 1 cup dry oats
- 1 cup whole wheat bread crumbs
- 1 cup shredded carrot
- 3/4 cup finely chopped walnuts
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Southwestern Egg Rolls
By devogirl
Preheat the oven to 350 degrees
- 2 tablespoons olive oil, plus extra for brushing
- 1 pound skinless, boneless chicken breasts – diced
- 1 medium-large onion, minced
- 1 cup frozen corn
- 1 (14.5)oz can black beans, rinsed & drained
- 2.5 cups fresh baby spinach
- 2 jalapenos, seeded & minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 cups shredded pepper jack cheese
- salt & pepper to taste
- 10 taco sized flour tortillas
Lima Bean Hummus
By devogirl
Simmer beans, onion, garlic, 1 tsp salt and water in 3 quart sauce pan covered for 8 mins or unitl beans are tender
- 2 10oz boxes frozen baby lima beans
- 1 large onion, chopped
- 5 garlic cloves, smashed
- 1 1/4 tsp salt, divided
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1/4 tsp cayenne
- 3 Tbsp fresh lime juice
- 2 Tbsp evoo
- 2 Tbsp fresh dill, chopped or 1 tsp dried
- 2 Tbsp fresh mint, chopped
Taco Cornbread Bake
By devogirl
serve with side salad
- 1 lb ground beef or turkey
- 1 can refried beans
- 1 pkg taco seasoning
- 1 cup cheddar cheese
- 2 pkgs cornbread mix
- 2 eggs
- 2/3 cup milk
Pumpkin Pie Cupcakes with Cinnamon-Clove Buttercream
By devogirl
My family always asks for these cupcakes once fall starts
- CINNAMON-CLOVE BUTTERCREAM:
- 1-3/4 cups fresh or canned pumpkin
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs
- 2 egg whites
- 2-2/3 cups Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1-3/4 cups confectioners' sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup finely chopped walnuts
Apple Pie Pops
By devogirl
Calories255 Total Fat (g)12 Saturated Fat (g)4, Cholesterol (mg)25, Sodium (mg)196, Carbohy
- 2 large apples, peeled, cored and finely chopped
- 1/4 cup sugar
- 1 tsp. apple pie spice
- 1 tsp. lemon juice
- Dash salt
- 1 Tbsp. cornstarch
- 2 Tbsp. water
- 1 15-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
- 10 paper or wooden lollipop sticks
- 1 egg, separated
- 2 tsp. water
- 2 Tbsp. sugar
- 1/2 tsp. apple pie spice