Drinkfairy's profile page
Recipes
Lean Green Ninja
By drinkfairy
Place the Top Blades in the Pitcher and add all of the ingredients in the order listed
- 1 cup pineapple, 1-inch chunks,
- 1 cup mango, 1-inch chunks,
- 1 small banana,
- 1/2 cup packed spinach,
- 1/2 cup packed kale,
- 1/2 cup water,
- 1 cup ice
Coconut Curry Shrimp Ramen Bowl
By drinkfairy
Nutrition facts (approximate per serving; assumes 4 servings) 481 calories, 29 g fat, 20 g sat fat, 694 mg sodium,
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1.5 to 2 tbsp red curry paste (depending on level of spice you prefer)
- 2 cups lower sodium chicken broth
- 15 oz can coconut milk
- 1 pound of large shrimp, peeled and deveined
- 1 package ramen noodles, flavor packets discarded
- 1/2 of a lime
- 1/4 cup chopped cilantro
Mixed Vegetables Fajitas
By drinkfairy
To warm the tortillas, choose one of the following methods: Method 1: Heat your oven to 350F (180C)
- For the vegetable fajitas:
- 8 corn or flour small tortillas
- 4 bell peppers (red, yellow, orange, green, your choice!), thickly sliced
- 1 red, white, or yellow onion, thickly sliced
- 8 oz button mushrooms, thickly sliced
- 3 cloves garlic, minced
- 2 tablespoons light oil, (such as vegetable or canola)
- 1 1/4 teaspoons chili powder
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- Toppings (use as many as you like):
- Lime wedges
- Cilantro, roughly chopped
- Avocado, sliced or mashed
- Refried beans (check to make sure they are vegan)
- Salsa
- Hot sauce
- My Favourite Guacamole
- Melty Stretchy Gooey Vegan Nacho Cheese
- Sour Cream of my Dreams (page 207 in Fuss-Free Vegan)
Faux-Fried Pickle Chips
By drinkfairy
Preheat oven to 375 degrees
- 1/3 cup whole-wheat panko breadcrumbs
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Dash cayenne pepper
- Dash each salt and black pepper
- 24 hamburger dill pickle chips
- 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
- Optional dip: ketchup, light Thousand Island dressing
Michael Symon's Cincinnati Chili with Spaghetti
By drinkfairy
Heat a pot over medium high heat
- For the Garnish:
- 2 tablespoons Olive Oil
- 2 pounds lean Ground Beef
- 1 small Yellow Onion (minced)
- 2 Garlic cloves (minced)
- 1/4 cup Chili Powder
- 1/2 teaspoon Cayenne
- 1 teaspoon ground Cumin
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Allspice
- 2 cups crushed Tomatoes
- 4 cups Vegetable Juice (v8)
- 1 Bay Leaf
- 1 tablespoon Unsweetened Cocoa Powder
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Sherry Vinegar
- Salt and freshly ground Black Pepper
- 1 pound Spaghetti
- 1 can Kidney Beans (drained and rinsed)
- 1 small Yellow Onion (minced)
- 2 cups finely shredded Cheddar Cheese
Larb
By drinkfairy
Heat about 1 1/2 cups of water and bring it to a boil
- 2 lbs lean ground beef or pork or chicken or turkey
- 1 1/2 cups water
- 4 tbs fish sauce
- ½ cup fresh squeezed lime juice or 2 limes
- 3 tsp ground roasted rice
- 1 tbsp sambal olek{more or less)
- ¼ red onion ( Sliced)
- 4 green onion ( sliced)
- 1 small bunch cilantro (sliced)
- ½ cup spearmint leaves
- Serve with fresh raw string beans and red or white wedges cabbage
California Grilled Chicken
By drinkfairy
In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with ...
- 3/4 c. 3/4 c. balsamic vinegar
- 1 tsp. 1 tsp. garlic powder
- 2 tbsp. 2 tbsp. honey
- 2 tbsp. 2 tbsp. extra-virgin olive oil
- 2 tsp. 2 tsp. Italian seasoning
- kosher salt
- Freshly ground black pepper
- 4 4 boneless skinless chicken breasts
- 4 slices 4 slices mozzarella
- 4 slices 4 slices avocado
- 4 slices 4 slices tomato
- 2 tbsp. 2 tbsp. sliced basil
- Balsamic glaze, for drizzling
Easy Coconut Curry
By drinkfairy
Instructions Heat oil in a deep skillet or pot over medium high heat
- Spices:
- 2 2 2 tbsp vegetable oil
- 4 4 4 garlic cloves , minced
- 2 2 2 tsp fresh ginger , finely grated
- 1/2 1/2 1/2 onion , finely chopped (brown or yellow)
- 400 400g/14oz 400g/14oz can coconut milk (full fat)
- 1 1 250 cup/ 250 ml chicken broth
- 1/2 1/2 125 1) / 125 ml tomato passata (tomato puree) (Note 1)
- 400 400 400 g/14 oz can brown lentils , drained
- 250 250 8 2cm 4/5" 8 oz pumpkin (~3 cups) , cut into 2cm / 4/5" cubes
- 80 80 2 g / 2 cups (packed) baby spinach
- 1/2 1/2 2) cup cashews , unsalted (roasted or raw) (Note 2)
- 1/2 1/2 1/2 tsp each salt + pepper
- 1 1 3) tbsp garam masala (Note 3)
- 2 2 4) tbsp curry powder (mild or spicy, your choice) (Note 4)
- 2 2 2 tsp cumin
- 1 1 1 tsp coriander powder
- 1 1 1 tsp paprika (sweet, or hot for spice!)
- 1/2 1/2 1/2 tsp turmeric
- Serving:
- Coriander/cilantro leaves, whole or chopped
- Chopped cashews (optional)
Sweet-Sour Slaw
By drinkfairy
Do this 1) In a bowl large enough for the whole shootin' match, whisk together the dressing
- Ingredients for the dressing
- 1 tablespoon white sugar
- 2 tablespoons brown sugar
- 1 teaspoon mustard powder
- 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seeds (not celery salt)
- 2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
- 1/4 cup distilled white vinegar (not cider vinegar)
- Ingredients for the slaw
- 1 pound green cabbage (about half a medium cabbage)
- 1 large carrot, peeled
- 1 small white onion
- 1/2 bell pepper, any color
- Optional additions. Add 3 red radishes for a pinch of heat. Add white radishes if you like a jab of heat. Add a small jalapeño if you like a punch of heat. There are some jalapeno flecks in the picture above because that's the way I roll.
Red Curry Marinated Skirt Steak Fajitas
By drinkfairy
Recipe courtesy Bobby Flay
- 1/4 cup red curry paste
- 1/2 cup canola oil
- 1/4 cup plus 2 tablespoons fresh lime juice
- 2 pounds skirt steak, cut in half or thirds crosswise
- 1/4 cup clover honey
- Kosher salt and freshly ground black pepper
- Six teen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
- Pickled Roasted Peppers, recipe follows
- Barbecued Onions, recipe follows
- Avocado Crema, recipe follows
- 1 cup white wine or rice vinegar
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 clove garlic, thinly sliced
- 2 roasted red bell peppers, peeled, seeded and thinly sliced
- 2 roasted yellow bell peppers, peeled, seeded and thinly sliced
- 1 tablespoon finely chopped fresh oregano
- 2 Vidalia onion, cut into 1/4-inch thick slices
- Canola oil
- Kosher salt and freshly ground black pepper
- BBQ rub, such as Bobby Flay BBQ Rub
- BBQ sauce, such as Bobby Flay BBQ Sauce
- 2 ripe Hass avocados, peeled, pitted and chopped
- 2 tablespoons rice vinegar
- Juice of 1 lime
- 1/4 cup fresh cilantro leaves
- Kosher salt and freshly ground black pepper