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Recipes
Parsley-and-Lemon Cod with Zucchini Salad
By Beckylynn
Shred the zucchini on the large holes of a box grater set in a wide, shallow bowl
- 2 zucchini
- 1/2 pint grape tomatoes, quartered lengthwise
- 5 tablespoons EVOO, plus more for brushing
- 1 lemon, zested and juiced
- 1/4 cup plus 2 tbsp. finely chopped flat-leaf parsley
- 2 small cloves garlic, minced
- Salt and pepper
- 3 cups (half of a 5-oz. bag) baby arugula
- 4 skinless cod fillets (6 oz. each), patted dry
- 1/2 baguette, cut on an angle into long, 3/4-inch-wide slices
Vegged-Up Oatmeal Cookies
By Beckylynn
In bowl, combine flour, baking soda and salt
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces room-temperature butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 3 cups rolled oats
- 1 packed cup shredded zucchini
- 3/4 cup raisins
- 3/4 cup whipped cream cheese
Chickpea Stew with Roasted Chicken
By Beckylynn
1. Preheat the oven to 400°F
- 4 cups cooked chickpeas or canned chickpeas, drained
- 2 cups stock (chicken or vegetable) or water
- salt and freshly ground pepper
- 4 tbsp olive oil
- 4 chicken pieces, about 1 pound, preferably legs or thighs (optional)
- 2 small eggplants or medium zucchini, chopped
- 1 lb fresh mushrooms (any kind), trimmed and sliced
- 1 large onion, chopped
- 1 carrot, chopped
- 1 tbsp minced garlic
- 1 tsp minced fresh ginger
- 1 tsp ground coriander
- 2 tsp ground cumin
- 2 cups peeled, seeded, chopped tomato (canned is fine; don't bother to drain)
- chopped fresh cilantro or parsley
Tortilla Pie with black beans and zucchini
By Beckylynn
Preheat oven to 400ºF. Trim the tortillas to fit a 9-inch springform pan
- 4 (10-inch) flour tortillas
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 jalapeño peppers, seeded and diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 large zucchini, quartered lengthwise and sliced
- 1 1/2 cups cooked black beans (or one 15 ounce can, rinsed)
- 1 (10 ounce) package frozen corn
- 1 (12 ounce) bottle beer (I used pilsner) or 1 1/2 cups vegetable broth
- 1/3 cup sliced black olives
- Salt and pepper to taste
- 2 1/2 cups shredded Mexican blend cheese
- Chopped cilantro, green onions, lime wedges, salsa, and sour cream for serving
Sweet Potato Turkey Meatloaf
By Beckylynn
Preheat oven to 350 degrees F (175 degrees C)
- 1 large sweet potato, peeled and cubed
- 1 pound ground turkey breast
- 1 large egg
- 1 small sweet onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup honey barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons Dijon mustard
- 2 slices whole-wheat bread, torn into small crumbs
- 1 tablespoon freshly ground black pepper, or to taste
- 1 tablespoon salt, or to taste
Rice & Bean Enchiladas with Creamy Tomatillo Sauce
By Beckylynn
In a small saucepan, bring 1 cup water, the rice and 1/2 tsp
- 1/2 cup long-grain white rice
- salt
- 1 15 ounce can pinto beans, drained
- 1 2/3 cups shredded monterey jack
- 2 scallions, sliced
- 1 3 ounce package cream cheese, cut into 1-inch pieces
- 1 2/3 cups jarred salsa verde
- 2/3 cup heavy cream
- 1/2 cup chopped cilantro, plus more for garnishing
- 1/4 cup vegetable oil
- 8 6 1/2 inches corn tortillas
Lasagna Soup
By Beckylynn
Heat olive oil in a large pot over medium heat
- for the cheesy yum:
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
Spring vegetable risotto
By Beckylynn
1)cook peas in boiling water about 4 minutes or until tender
- 1/2 lb sugar snap peas
- 3 1/2 c low sodium chicken broth
- 1 T & 1t olive oil
- 4 leeks, cleaned and thinly sliced
- 1/2 t salt
- 1/4 t black pepper
- 2 garlic cloves
- 1 c arborio rice
- 3/4 c white wine
- 3 carrots cut into chunks
- 3/4 c grated Parmesan
- 1 T unsalted butter
- 1 t lemon juice
Blue Cheese and Chops
By Beckylynn
1. Spray a 2-quart square baking dish and a large skillet with nonstick coating; set aside
- Nonstick cooking spray
- 2 1/2 cups cooked brown rice
- 4 green onions, sliced (about 1/2 cup)
- 1/3 cup apple juice
- 1/4 cup chopped toasted walnuts (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 4 boneless pork loin chops, cut 1/2 to 3/4 inch thick (about 12 ounces total)
- 1 red pear, cored and chopped
- 1/4 cup crumbled blue cheese
Greek Salad with Orzo and Black-Eyed Peas
By Beckylynn
by Paul Grimes and Shelley Wiseman
- 3/4 cup orzo
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 large tomato, diced (1 cup)
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
- 1/2 cup pitted Kalamata olives, slivered
- 1/3 cup thinly sliced red onion
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped oregano
- 2 to 3 cups coarsely chopped romaine
- 1/2 pound feta, crumbled (1 cup)
- 4 to 8 peperoncini