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Recipes
Purple Yam or Purple Sweet Potato Pies
By devogirl
Making the Filling Boil the sweet potatoes until tender
- For the Purple Sweet Potato Filling, makes 10 to 12 mini pies
- 1-1/2 lb purple sweet potatoes
- 1/2 cup coconut milk
- 1/2 cup condensed milk
- 1/2 cup melted unsalted butter
- For the Cornmeal Pie Crust
- 1-3/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/3 cup confectioner’s sugar
- 1-1/4 tsp salt
- 3/4 cup chilled lard or vegetable shortening
- 3 Tbsp cold unsalted butter
- 6 Tbsp ice water
Yellow Squash Muffins
By devogirl
These muffins are so moist and golden, they're sure to become an instant family favorite
- 1 pound yellow summer squash, cut into 1-inch slices
- 1/2 cup butter, melted
- 1 egg, lightly beaten
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Gingery Steamed Kabocha (or delicata) Squash
By devogirl
To avoid scorching the bottom of the pot, check frequently toward the end of cooking time to see if you need to add...
- 1 cup water
- 2 pounds kabocha or delicata squash, seeded and cut into a 1 1/2-inch chunks
- 2 Tbsp minced fresh ginger
Lemon Cilantro Hummus
By devogirl
Combine all in blender and blend until smooth
- 2 Cups cooked garbanzo beans or 1 can, drained
- 1/8 Cup tahini paste
- 1/4 Cup fresh lemon juice
- 1/2 tsp cumin
- 3 T. Olive Oil
- 1 T. chopped jalapeno pepper. Use seeds if you want in hotter or use jarred jalapenos.
- 1/4 bunch chopped Cilantro, stems removed
- 1 clove minced garlic
- 1 tsp. Sucanat or other sweetener
- 1 tsp. Celtic or other sea salt
Chicken Enchilada Pasta
By devogirl
1. Preheat oven to 350 degrees F
- 12-oz. pkg. dried jumbo shell macaroni
- 3 large green and/or red sweet peppers, chopped
- 1-1/2 cups chopped red onion
- 1 fresh jalapeño chile pepper, seeded and chopped
- 2 Tbsp. vegetable oil
- 2 cups chopped cooked chicken
- 16-oz. can refried beans
- 1/2 of a 1.25 oz. envelope taco seasoning mix (3 Tbsp.)
- 2 x 10-oz. cans enchilada sauce
- 8-oz. pkg. shredded Mexican-style four-cheese blend
- 1 cup sliced green onions
- 2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
- Avocado dip and/or sour cream
Masala's Chickpeas
By devogirl
The China Study WFPB
- 2 tablespoons vegetable broth
- 1 1/2 cups chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 2 cups diced tomatoes
- 2 tablespoons tomato paste
- Sea salt to taste
- 1/2 teaspoon cayenne pepper (or less)
- 2 15-ounce cans chickpeas, drained and rinsed
- 3/4 cup almond milk
- 1/2 teaspoon lemon juice
- 4 cups cooked brown rice, for serving
Spenser's Sloppy Joes
By devogirl
Heat oil in a large skillet with straight sides
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 2 pounds lean ground beef
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Tabasco)
- 4 hamburger buns, split
- Barbecue sauce, for topping
Pina Colada Sangria
By devogirl
1.Combine all the ingredients in a large pitcher
- 2 750 ml bottles of moscato (I used Barefoot)
- 20 oz can of crushed pineapple, juice and pineapple
- 1 1/2 cups coconut rum (I used Malibu)
Pan Bagnat (White Bean Niçoise Salad Sandwich)
By devogirl
Cut bread in half lengthwise
- And:
- 1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
- 1/2 red bell pepper, thinly sliced
- 1/4 cup blanched French green beans, cut into half or thirds
- 1 jar artichoke hearts in water, drained and chopped
- 1/2 red onion, diced
- 3/4 cup kalamata olives, pitted and sliced
- 2 tablespoons parsley, finely chopped
- 1 -2 greek pepperoncinis, diced (optional, not a traditional ingredient)
- mineral salt & fresh cracked pepper, to taste
- Dressing
- 2 - 3 tablespoons extra virgin olive oil
- juice of 1 large lemon (about 2 tablespoons)
- 1 heaping teaspoon Dijon mustard
- 1 French baguette, ciabatta loaf, Pain de campagne, boule or artisan loaf of choice (even good sized rolls would be great)
- extra virgin olive oil, to brush
- 8 - 10 basil leaves
- 1 medium tomato, thinly sliced
- mineral salt & cracked pepper
Roasted Acorn Squash and Beet Salad
By devogirl
This is a perfect make-ahead salad
- Salad
- 1 pound small yellow, red and/or Chioggia beets
- 1 acorn squash, about 1 1/4 pounds, peeled, seeded, and cut into 1/2-inch slices
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/3 cup maple syrup
- 3 cups mixed greens
- Vinaigrette
- 1 teaspoon Dijon-style mustard
- 1/4 cup fresh lemon juice
- 1/4 cup maple syrup
- 1/3 cup olive oil
- 1/3 cup fresh pomegranate seeds