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Recipes
asian cabbage salad with peanut butter dressing
By beanie
1. Prepare Peanut Butter Dressing
- 1 recipe Peanut Butter Dressing, recipe below
- 6 cups packaged shredded cabbage with carrot (coleslaw mix)
- 1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
- 1/2 cup coarsely shredded, peeled jicama
- 1/4 cup thinly sliced green onions
- 1/4 cup sliced almonds, toasted
- Fresh cilantro (optional)
Chickpea Sala with Grilled Pita
By beanie
Salad, Beans
- 2 15-oz. cans no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
- 6 Campari or Roma tomatoes, sliced
- 4 oz. crumbled feta cheese with tomato and basil
- 1/4 cup lightly packed small fresh mint leaves
- 1/3 cup white vinegar
- 1/4 cup olive oil
- 1 to 2 pita bread rounds
Balsamic-Dijon Vinaigrette
By beanie
Salad Dressing
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- S&P
Lemon Chicken Tortellini Soup
By beanie
1. In a large pot, heat the olive oil over medium-high heat
- 2 * 2 tablespoons extra-virgin olive oil
- 1/2 * 1/2 pound skinless, boneless chicken thighs
- * Salt and pepper
- One * One 32-ounce container (4 cups) chicken broth
- One * One 9-ounce bag tortellini pasta
- 2 * 2 cups shredded escarole
- 1 1/2 * 1 1/2 cups frozen peas
- * Grated peel and juice of 1 lemon
- 1/4 * 1/4 cup chopped fresh mint
Creamy Parmesan Dressing
By beanie
Salad Dressing
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- 1/4 cup sour cream
- 2 tablespoons white vinegar
- S&P
Skirt Steak with Garlic-Ginger Noodles
By beanie
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al...
- One * One 12-ounce package fetuccine pasta
- 3 * 3 tablespoons extra-virgin olive oil
- 1 * 1 pound skirt steak
- * Salt and pepper
- 1/2 * 1/2 bunch asparagus (about 8 ounces), cut into 1-inch pieces
- 2 * 2 cups white mushrooms (about 8 ounces), quartered
- 2 * 2 tablespoons soy sauce
- 1 * 1 tablespoon chopped garlic
- 1 * 1 tablespoon finely chopped fresh ginger
- 1/4 * 1/4 cup cilantro leaves
Tiramisu Bundt Cake
By beanie
1. Heat oven to 350 degrees F
- 1 * 1 box (18.25 ounces) white cake mix
- 1 * 1 pint coffee ice cream, such as Haagen-Dazs, melted
- 3 * 3 eggs
- 1 * 1 container (12 ounces) whipped vanilla frosting
- 1 * 1 teaspoon instant coffee granules dissolved in 1 tablespoon water
- * Cinnamon sugar for dusting, optional
Light Potato Salad
By beanie
A lighter potato salad with new potatoes and Greek yogurt
- 3 pounds small new potatoes
- 3 teaspoons salt
- 2 cups plain 2% Greek yogurt
- 1/3 cup sour cream
- 4 scallions, finely chopped
- 1/4 cup fresh chives
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons bottled horseradish
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
Zesty Bean Soup
By beanie
Bean Soup
- 1 tablespoon olive oil
- 6 ounces chorizo sausage (about 2), cut into small dice
- 1 medium-size onion, chopped
- 3 cups chicken broth
- 3 cups water
- 1 can (15 ounces) great northern beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (14-1/2 ounces) diced tomatoes
- 1 large potato, scrubbed and diced
- 1 large carrot, peeled and thinly sliced
- 1/2 teaspoon dried oregano
Balsamic Pork Cutlets
By beanie
1. Coat pork chops in Wondra flour
- 4 boneless pork chops, about 5 ounces each,pounded to 1/2-inch thickness
- 1/4 cup Wondra flour
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 small red sweet pepper, seeds removed andchopped
- 2 cloves garlic, chopped
- 1 can (14.5 ounces) beef broth
- 1 can (6.5 ounces) mushroom pieces, drained
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 cup orzo, cooked following package directions
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 4 cloves smashed garlic
- 1/8 teaspoon salt