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Recipes
Spiced Cauliflower and Chickpea Stew
By devogirl
Vegetarian Times This easy cauliflower-and-chickpea supper gets a hit of Indian spiciness from garam masala, ginge...
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 lb. cauliflower, cut into 1 1/2 inch florets
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. minced fresh ginger
- 1/2 tsp. garam masala
- 1 15-oz. can diced tomatoes, juice drained
- 1 cup cooked chickpeas
- 1 tsp. grated lime zest
- 1 tsp. fresh lime juice, plus 4 lime wedges for serving
- 2-3 Tbs. chopped cilantro
- 2-3 Tbs. Greek yogurt
Edamame and Carrot Salad with Rice Vinegar Dressing
By devogirl
Combine first 4 ingredients in medium bowl
- 1 1/2 cups edamame beans (shelled cooked, 20 ounces of pods)
- 4 carrots (12 ounces peeled coarsely grated)
- 13 cup green onions (thinly sliced)
- 2 Tbsp fresh cilantro (chopped)
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lemon juice
- 1 tbsp vegetable oil
- 1 garlic clove (minced)
Punched-Up Potato And Leek Soup
By devogirl
Preheat oven to 350 Degrees
- 1 medium head garlic
- 1 tsp. plus 2 Tbs. olive oil or grapeseed oil
- 6 medium yellow potatoes, peeled and diced(6 cups)
- 2 large leeks, white and pale green parts roughly chopped(6 cups)
- 1/4 cup diced celery
- 1 1/2 cups chopped cauliflower florets
- 8 cups low-sodium vegetable broth, divided
- 1/2 cup raw, unsalted cashews, optional
- 1 tsp. mild yellow curry powder
- 1/4 tsp. ground tumeric, optional
- 1 tbs. fresh lemon juice
- 1 cup firmly packed baby spinach, cut into ribbons
- 2 Tbs. finely chopped chives
Mushroom and Pea Quinoa Risotto
By devogirl
In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, ...
- 2 tablespoons olive oil
- 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
- 1 tablespoon minced garlic
- 1/4 cup chopped fresh Italian parsley leaves
- Salt & freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 cup couscous
- 4 cups low-sodium chicken stock or vegetable stock,simmering and covered
- 1/2 teaspoon ground tumeric
- 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
- 1 cup finely chopped scallions
- 2 cups frozen petite peas
- Fresh parsley leaves for garnish
- Freshly grated Parmesan, to taste
Corn Dog Muffin Bites
By devogirl
This baked version is a great way to let your kids enjoy this nostalgic treat without all the mess and potential ha...
- 1 3/4 cup cornmeal*
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup honey
- 1 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 3 veggie hot dogs, cut into 1/2-inch coins (you can also use turkey or beef)
- Boxed cornbread mix also works great in this recipe. Follow the directions of the boxed mix and skip to step 5 to continue making the bites.
Cherry Limeade
By devogirl
Cherry Limeade is a great drink for the spring and summer months
- 2 liter bottle of Sprite
- 10 oz. jar of Maraschino cherries
- 3/4 c. lime juice
- 1 c. heavy simple syrup (3/4 c. sugar dissolved in 1/4 c. water)
Pot Roast
By devogirl
Sunday Dinner If you can't find Jerusalem artichokes, just leave them out
- Extra-virgin olive oil
- One 3-pound chuck roast, tied
- Kosher salt
- 3 ribs celery, thinly sliced on the bias
- 2 onions, thinly sliced
- 1 pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 4 cups chicken stock
- 3 bay leaves
- 2 strips orange zest (removed from the orange with a vegetable peeler)
- 2 star anise
- 1 fresh thyme bundle
- 2 cups 1/2-inch diced butternut squash
- 1 1/2 cups 1/2-inch diced Jerusalem artichokes
- 6 to 8 dried figs, stems removed and quartered
- Wine Pairing Suggestion: Pinot Noir
Roasted Cauliflower with a Fried Egg
By devogirl
Cooked sunny side up or over easy, the egg's yolk becomes a rich sauce for the cauliflower
- 6 cups cauliflower florets, cut no longer than 1 in.
- 3 large garlic cloves, thinly sliced
- 1 shallot, chopped
- 1 1/2 tsp. minced ginger
- 2 oil-packed anchovy fillets, minced
- 1/2 to 1 tsp. red chile flakes
- 9 tbsp. extra-virgin olive oil, divided
- Kosher salt and pepper
- 1/3 cup flat-leaf parsley leaves, coarsely chopped
- 4 large eggs
Chicken & Rice Burritos
By devogirl
1. Heat tortillas over a gas flame or in a microwave covered with a moist paper towel for 10 seconds
- 4 Whole Wheat Tortillas
- 1 Cup Healthy Refried Beans
- 2 Cups Roast Chicken, chopped
- 1 Cup Spanish Rice (or any rice you love)
- 1/2 Cup Salsa
- 1 Cup Monterrey Jack Cheese or Mexican Blend Cheese
Ultimate Macaroni and Cheese with Peas and Bacon
By devogirl
Nutritional Information (per serving) Calories 784 Total Fat 45g Saturated Fat 24g Cholesterol 111mg So
- 1 pound(s) elbow macaroni
- 3 tablespoon(s) unsalted butter
- 3 tablespoon(s) flour
- 4 cup(s) warm 1% milk
- 5 1/2 cup(s) shredded sharp white Cheddar cheese
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup(s) (chopped) fresh flat-leaf parsley
- 1 tablespoon(s) olive oil
- 4 slice(s) bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 clove(s) garlic, smashed
- leaves, from 1/4 bunch fresh thyme (about 1 Tbsp.)
- 2 cup(s) frozen peas, thawed in a colander under cool water