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Recipes
Braised Cauliflower & Squash Penne Pasta
By devogirl
In this braised cauliflower and squash penne pasta recipe, we cook the pasta and vegetables in broth rather than wa...
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 4 cups “no-chicken” broth (see Tips) or vegetable broth
- 8 ounces whole-wheat penne (about 3 cups)
- 2 cups 1-inch cauliflower florets
- 2 cups 1-inch pieces peeled butternut squash (see Tips)
- Freshly ground pepper to taste
- 1/4 cup finely shredded Pecorino Romano cheese
Chocolate Raspberry Bars with White Chocolate and Almonds
By devogirl
Position a baking rack in the center of the oven
- 2/3 cup raspberry jam
- 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 3/4 cup white chocolate chips, melted
- 1/2 cup chopped salted almonds
Honey Balsamic Beet Salad
By devogirl
Better Homes and Gardens Nutrition Facts Makes: 8 servings (1 cup each) Per serving: 113 kcal cal
- 2 lbs. baby beets, trimmed and scrubbed
- 1/2 cup balsamic vinegar
- 1 tbsp. honey
- 1 tbsp. olive oil
- Salt and pepper to taste
- 1 1/2 cups cooked quinoa
- 2 cups watercress or arugula
- Fresh tarragon
Rosemary-Roasted Beets and Carrots
By devogirl
Heat oven to 450 F. Toss the beets, carrots, vinegar, oil, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon pepper on ...
- 1 pound beets, peeled and cut into 1/2-inch wedges
- 1 pound carrots - scrubbed, cut into 2-inch lengths, and halved lengthwise if large
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- Kosher salt and black pepper
Savory Mushroom Stroganoff
By devogirl
Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the tradi...
- 1 medium onion chopped
- 1 tablespoon whole-wheat flour, plus more as needed
- 3-4 cups vegetable stock,divided plus more as needed
- 1/2 cup water, plus more as needed
- 8 ounces portobello mushrooms thinly sliced
- Sea salt to taste
- 1 teaspoon dried basil
- Freshly ground pepper to taste
- 1 teaspoon reduced sodium tamari
- 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
- Pinch of cayenne pepper
- 8 ounce cremini or white button mushroom sliced
- 1/2 cup chopped fresh flat-leaf parsley for
- garnish
French Apple Tart
By devogirl
This free-form pie comes together quickly with the help of store-bought crust
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 3 tablespoons apple jelly, melted and divided
- 1 vanilla bean, split lengthwise
- 3 tablespoons packed brown sugar
- 1/8 teaspoon freshly ground nutmeg
- 1 1/2 pounds Granny Smith apples, peeled and thinly sliced
- 8 teaspoons crème fraîche
Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash
By devogirl
In a large nonstick frying pan, heat the oil over moderately high heat
- 2 teaspoons olive oil
- 1 medium onion, diced (about 1 cup)
- 1 teaspoon chopped fresh thyme leaves
- 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
- 1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup low-sodium chicken broth
- 1 teaspoon white vinegar
- 4 eggs
- Hot sauce, for serving
Cream of Wild Rice Soup
By devogirl
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal
- 3 large onion, chopped
- 3 large carrot, shredded
- 3 celery rib, chopped
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 3 cups cooked wild rice
- 1 cup cubed cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fat-free evaporated milk
- 1/4 cup minced chives
Cinnamon Pumpkin Banana Bread
By devogirl
Nutritional information per servings: 120 calories; 21 calories from fat; 2 g fat (0 g saturated; 0 g transfats); 1...
- 15 oz can pumpkin or squash puree
- 2 ripe bananas
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups white whole-wheat flour
- 1 C quick rolled oats
- 3/4 C flax meal (ground flax seeds)
- 3/4 C sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice blend ( or 3/4 tsp cinnamon and 1/4 tsp allspice)
Whole Wheat Pancake and Waffle Mix
By devogirl
This recipe makes a bit more mix than what you would normally find in a box of the pre-made stuff, but that's a plu...
- The Mix:
- 6 cups white whole wheat flour
- 1/3 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- 2 teaspoons salt
- To make waffles or pancakes
- 1 large egg, whisked
- 1 cup buttermilk**
- 1 tablespoon vegetable or canola oil
- 1 cup pancake mix
- If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer!