Miss5elements' profile page
Recipes
Vegetable Curry
By miss5elements
Per serving: 196 cal, 5g fat, 0mg chol, 148mg Na, 32g carbs, 8g protein
- 12oz package mixed frozen vegetables
- 1.5 T curry powder
- 1/2 t cayenne pepper
- 1 T EVOO
- 1 c chopped onion
- 2 t minced garlic
- 1 c chicken or vegetable broth
- 1 t [arrowroot]
- 15oz can chickpeas
- Salt to taste (optional)
- 1/2 t freshly ground black pepper
- Optional garnish: chopped cilantro and/or sprigs
Tangerine Meringue Pie
By miss5elements
Adapted from Sweety Pies by Patty Pinner Oprah
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup fresh tangerine juice (4 to 6 tangerines)
- 4 large egg yolks (whites reserved for meringue)
- 1 teaspoon finely grated tangerine rind
- 1/4 cup (1/2 stick) unsalted butter , melted
- 4 to 6 large egg whites (use more for a higher meringue), room temperature
- 1/2 cup sugar
Bottomless Lemon Meringue
By miss5elements
Recipe created by Cheryl Slocum Oprah
- 1 1/4 cups plus 1/3 cup sugar
- 3/4 cup fresh lemon juice (from about 6 medium lemons)
- 3 eggs, separated
- 1/4 cup cornstarch
- 4 Tbsp. unsalted butter
- 1/8 tsp. salt
- 1/4 tsp. cream of tartar
- 1/4 tsp. vanilla extract
Rosemary-Grapefruit Fizz
By miss5elements
40 cal; with booze: 100 cal
- With booze:
- 2.5 oz fresh grapefruit juice
- 3 oz sparkling water
- Rosemary sprig
- Thin slice of lemon
- 4 oz prosecco
- NO lemon slice
St. Germain's Last Stand
By miss5elements
70 cal; w/booze: 200 cal
- With booze:
- 2 oz fresh lemon juice
- 2 oz white grape juice
- 1 oz chamomile tea (brewed & chilled)
- 1 t honey
- Lemon twist
- 5 oz prosecco
- 1 oz elderflower liqueur (like St. Germain)
Mint Chiffonade
By miss5elements
A chiffonade is the result of a slicing technique you can use on any leafy green or herb to produce feathery light ...
- 12 large mint leaves
Red Pepper Bruschetta
By miss5elements
Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta
- 1 whole garlic bulb
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 2 medium sweet red peppers, halved and seeded
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 French bread baguette (about 12 ounces)
Braised [Turkey] with Dried Apricots
By miss5elements
Delicious served w/herbed couscous
- 1 c dried apricots (or other dried fruit), preferably w/o sulfur
- 2-3 T balsamic vinegar
- 1/4 c H2O
- 1 T EVOO
- 1 c chopped onion
- 1 c low-fat [turkey or vegetable] broth
- 1 rotisseried [turkey], cut into 8-10 pieces
- 1 T chopped fresh sage or thyme, or 1t dried
- Salt to taste (optional)
- Optional garnish: fresh sage leave and/or thyme sprigs
Asparagus and Parmesan Tart
By miss5elements
1. Preheat oven to 400F. 2
- 1 sheet thawed puff pastry
- 1/2 lb new potatoes
- EVOO
- salt
- pepper
- 1/4 c sour cream
- 1 c grated Parmesan
- 1 lb asparagus, trimmed & cut into 1/2" pieces
- 1.5 oz prosciutto
Suzanne Goin's Spring Vegetable Salad with Faro & Meyer Lemon
By miss5elements
"I would never eat something just because it's healthy," declares L
- 6 T EVOO, divided
- 1/2 c diced onion
- 1 T thyme leaves
- 2 c faro
- Kosher salt
- 1/2 c English peas
- 1/2 c sugar snap peas, sliced on the diagonal into 1/4"-thick pieces
- 1/4 c diced Meyer lemon, including peel (or regular lemon w/o peel)
- 1 c Parsley-Mint dressing, as needed
- Freshly ground black pepper
- 9 small (or 3 med) carrots, peeled & sliced lengtheise
- 1 small fennel bulb, trimmed