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Recipes
Harvest Wild Rice with Roasted Butternut Squash
By devogirl
Preheat oven to 425 degrees
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tbsp. olive oil or 2 tbsp. water, for sauteing
- 2 medium onions, chopped (I suggest using 1/2 or 1)
- 4 celery stalks, diced
- 1 1/2 c. cooked brown rice
- 1 1/2 c. cooked wild rice
- 1 c. raw or toasted pecans, coarsely chopped
- 1/2 c. dried diced apricots
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1 tsp. salt (or to taste)
- freshly ground pepper, to taste
Aloo Gobi (Cauliflower and Potato)
By devogirl
Cauliflower and potatoes are coated in classic Indian spices in this dish
- 1 lb potatoes, cut into 1-inch chunks*
- 2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 1 fresh green chilli, finely chopped
- 1 lb cauliflower, broken into florets
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- chopped fresh coriander, to garnish
- tomato and onion salad and lime pickle, to serve
- Try using sweet potatoes instead of ordinary potatoes for a curry with a sweeter flavour.
Black Bean Rice Burgers
By devogirl
A salsa and sour cream sauce helps dress up these hearty vegetarian burgers
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked brown rice
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons plus 1/4 cup salsa, divided
- 1/4 cup reduced-fat sour cream
- 4 lettuce leaves
- 4 slices reduced-fat cheddar cheese (1 ounce each)
- 4 hamburger buns, split
Barbecue Portobello Sandwiches
By devogirl
These sandwiches, which are incredibly easy to make, satisfies my occasional cravings for ‘cue and is packed with...
- 1 cup fat-free barbecue sauce
- 3 large portobello mushrooms, stems and gills removed, chopped
- 1 chipotle chili in adobo sauce, minced
- 1 onion, chopped
- 6 whole-wheat buns
- TIP Try topping with coleslaw, tomatoes, sliced onions, and lettuce. (Shredded cabbage tossed with rice vinegar and lime juice makes a delicious stand in for coleslaw.) Or try topping with sauerkraut and mustard.
El Ginormo Southwest Oven-Baked Omelette
By devogirl
PER SERVING (1/4th of recipe, 1 large piece): 188 calories, 3g fat, 590mg sodium, 17g carbs, 2
- 2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
- 1/2 cup fat-free milk
- 1 tsp. cumin
- 1/2 tsp. taco seasoning mix
- 1/2 cup chopped onion
- 1 tsp. chopped garlic
- 1/2 cup chopped red bell pepper
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned sweet corn, drained
- 1/4 cup canned diced green chiles
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- Optional toppings: salsa, fat-free sour cream, chopped scallions
Blueberry Coffee Cake
By devogirl
Feel good about starting your day with a piece of cake! More nutritious than white flour, whole wheat pastry flour...
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or regular whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons butter, at room temperature
- 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain nonfat yogurt
- 1 cup fresh blueberries, or frozen and thawed
Lentil-Chickpea Burgers with Avocado Yogurt Sauce
By devogirl
Whether or not you're a vegetarian, don't overlook lentils
- 2 2 2 cups cooked green or brown lentils
- 1/2 1/2 1/2 cup cooked chickpeas
- 1/2 1/2 1/2 medium onion, coarsely chopped
- 3 3 3 garlic cloves, smashed
- 2 2 2 large eggs
- 1/2 1/2 1/2 cup old fashioned rolled oats
- 1 1 1 teaspoon chili powder
- 1 1 1 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 carrot peeled and coarsely grated
- all purpose flour, for dusting
- oil, for the pan
- 1/4 1/4 1/4 cup plain greek yogurt
- 1 1 1 medium ripe avocado
- dash dash of salt
- splash splash of lemon juice
- Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry.
Rockin' Rainbow Pasta
By devogirl
Kids LOVE it!
- 2 Tbsp evoo
- 3 Tbsp minced garlic
- 1 can Great Northern beans or Cannellini, drained and rinsed
- 3 cups diced assorted bell peppers, diced
- 1/2 lb penne pasta, cooked per box instructions (reserve pasta water!)
- 4 Tbsp pepperoncinis (fresh or jarred, cored, seeded, sliced thin
- 5 Tbsp canned, chopped black ripe olives
- 4 Tbsp chopped parsely
- 4 Tbsp lemon juice
- 4 Tbsp grated Parmesan cheese
- salt and pepper to taste
Wrap Classico
By devogirl
Heat the beans in a large saucepan over medium heat
- 1 15 1/2-ounce can black beans, drained
- 1/2 cup chopped red bell pepper, seeds and ribs discarded
- 1/2 cup chopped yellow bell pepper, seeds and ribs discarded
- 3/4 cup cooked long grain white rice, warm
- 1/4 cup chopped fresh cilantro
- 1/4 cup picante sauce
- 1 tablespoon hot adobo marinade
- 1/2 teaspoon ground cumin
- 1/2 cup grated Monterey Jack cheese
- 2 10-or 11-inch flour tortillas
- Flavored tortilla suggestion: chipotle, whole wheat
Kale Salad with Quinoa
By devogirl
Unless you live under a rock or missed the train, you know that kale and quinoa are taking over the world
- 8 cups finely diced kale
- 3 tablespoons fresh lemon juice
- 1-2 tablespoons seasoned rice vinegar
- 2 tablespoons olive oil
- pinch salt
- 1-1/2 cups cooked & cooled quinoa
- 3 tablespoons chopped macadamia nuts
- 3 tablespoons dried cranberries
- 1/2 avocado, diced