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Recipes
Southwest Quinoa Salad
By polloazul
Combine the quinoa, water, cumin, salt and pepper in a medium sized sauce pan and bring to a boil
- 1 cup quinoa, rinsed (some brands are pre-rinsed, allowing you to skip this step)
- 1 3/4 cups water
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup mint, roughly chopped
- 1/2 cup cilantro, roughly chopped
- 1 bunch green onions, thinly sliced
- 1 red pepper, diced
- 1 1/2 cups cooked black beans (or a 15 ounce can of beans, drained and rinsed)
- 1 cup corn kernels (fresh or canned)
- 1 large garlic clove, minced
- 1-2 juicy limes
- 1 tablespoon olive oil
Roasted Cauliflower with Indian Spices
By polloazul
Preheat oven to 450 degrees F
- 1 (2 1/2 lb.) head cauliflower
- 3 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp kosher salt
Baked Potato Soup
By polloazul
Rinse the head of garlic to remove any outside grit or dirt
- Toppings, optional:
- 1 head garlic
- 3 tablespoons unsalted butter
- 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
- 5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
- 2 bay leaves
- Table salt
- 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup sour cream
- Ground black pepper
- Minced fresh chives or scallions
- Bacon bits
- Sour cream
- Grated cheddar
- A drizzle of melted (or melted and browned) butter
Roasted Brussels Sprout Chips with Lemon and Parmigiano
By polloazul
1. Preheat oven 350 F 2
- 1 pound Brussels Sprouts
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- Juice of half a lemon
- Zest of one lemon
- ¼ cup grated Parmigiano Reggiano
Caramelized Nectarine and Feta Quesadlla with a Balsamic Glaze
By polloazul
In a medium sized skillet over medium heat, melt the coconut oil and toss in the sliced nectarine
- 1 Tablespoon coconut oil
- 1 almost ripe Nectarine, sliced thin
- 1/4 cup sliced yellow onion
- 1 Tablespoon brown sugar
- 2 whole wheat tortillas
- 1/2 cup part skim mozzarella
- 1/3 cup freshly crumbled reduced fat Feta
- balsamic glaze for drizzling
DULCE DE LECHE BROWNIES
By polloazul
Line a 8-inch square baking dish with foil
- Ingredients
- 8 tablespoons unsalted butter, cut into pieces
- 6 ounces semisweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup toasted pecans or walnuts, coarsely chopped (optional)
- 1 cup Dulce de Leche
Pork Belly
By polloazul
1. Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly
- 1 * 1kg slab skinless pork belly
- 1 * 1⁄4 cup kosher salt
- 1 * 1⁄4 cup sugar
Ohio Nachos
By polloazul
Heat oven to 400°. Bring garlic and cream to a boil in a 2-qt
- 3 cloves garlic, mashed into a paste
- 1 1/2 cups heavy cream
- 3 oz. finely grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 13-oz. bag kettle-style potato chips
- 4 oz. crumbled blue cheese
- 1 tbsp. chopped chives
Lime Cumin Vinaigrette
By polloazul
1. Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup
- 2 tablespoons plus 2 teaspoons fresh lime juice
- 1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
- 1 small garlic clove, puréed
- Salt to taste
- 1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
- 1/2 to 1 teaspoon Dijon mustard, to taste
- Freshly ground pepper to taste
- 1/4 cup canola oil or grapeseed oil
- 1/4 cup extra virgin olive oil
Ginger Hoisin Chicken
By polloazul
In a large bowl, combine the chicken with 2 tablespoons of the Hoisin Garlic sauce
- 1 pound boneless, skinless chicken breast or thighs, cut into thin slices
- 1/4 cup Soy Vay Hoisin Garlic Sauce and Marinade
- 3 cups broccoli florets
- 1 tablespoon peanut or vegetable oil
- 1 1/2 tablespoons minced or grated ginger
- 1 medium yellow onion, diced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil