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Recipes
Spinach and Potato Breakfast Hash
By bakers_delight85
Place a rack in the center of the oven and preheat to 400 degrees F
- 1 green bell pepper, diced into medium chunks
- 1 medium yellow onion, diced into medium chunks
- 3 cloves garlic, minced
- 1 1/2 pounds fingerling potatoes (russet or new potatoes will also be great), cut into bite-size chunks
- 4 tablespoons olive oil, divided
- 6 ounces sausage, cooked and sliced (I used vegetarian chipotle sausage) (pork or chicken sausage would also be great)
- 1 heaping teaspoon fennel seeds
- salt and pepper to taste
- 2 cups baby spinach leaves
- 2 to 4 eggs, fried to desired doneness
Classic Basil Marinara
By bakers_delight85
Save Your Sauce! When the sauce cools, divide the big batch into 2 to 3 quart-size resealable plastic bags
- 1/4 cup olive oil
- 5 garlic cloves, finely minced or pressed through a garlic press
- 10 fresh basil leaves, finely chopped
- 2 large sprigs fresh oregano
- 2 large yellow onions, finely diced
- 3 quarts (#10 can) crushed or diced tomatoes (or eight 14-ounce cans)
- 1 Tbsp. light brown sugar
- 1/2 cup (2 ounces) finely grated Parmesan cheese
- 1-1/2 tsp. salt
- 1 tsp. freshly ground black pepper
Mediterranean Chicken
By bakers_delight85
Sprinkle chicken with salt and pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. olive oil
- 1 pint grape tomatoes
- 16 pitted Greek or ripe olives, sliced
- 3 Tbsp. capers, drained
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
By bakers_delight85
Steam the butternut squash until barely tender, about 10 minutes
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Salsa Red Beans 'n' Rice
By bakers_delight85
It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light mea...
- 1 medium green pepper, chopped
- 1/4 cup chopped red onion
- 3 green onions, finely chopped
- 4 garlic cloves, minced
- 1 Tbsp. olive oil
- 5 cups cooked brown rice
- 1-1/4 cups salsa
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 tsp. salt
Peppermint Taffy
By bakers_delight85
This soft chewy taffy has a mild minty flavor, and it won't stick to the wrapper
- 2-1/2 cups sugar
- 1-1/2 cups light corn syrup
- 4 tsp. white vinegar
- 1/4 tsp. salt
- 1/2 cup evaporated milk
- 1/4 tsp. peppermint oil
- Red food coloring
Fresh Tomato and Black Bean Salsa
By bakers_delight85
In a glass bowl, mix the tomatoes, beans, cilantro, peppers, scallions, vinegar, garlic, oregano and salt
- 1 1/4 cups coarsely chopped tomatoes
- 1 cup canned black beans, rinsed and drained
- 1/4 cup loosely packed chopped fresh cilantro
- 1 small jalapeno pepper, minced
- 1/4 cup chopped scallions
- 2 Tbsp. red-wine vinegar
- 1 small clove garlic, minced
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. salt
Teriyaki Couscous
By bakers_delight85
Heat the oil in a large skillet over medium heat
- 1 Tbsp. extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped mushrooms
- 1/2 cup chopped eggplant
- 3 tsp. freshly grated ginger
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. white vinegar
- 3 cups cooked couscous
Eggs Benedict on a Muffin with Garlic Aioli
By bakers_delight85
Trim 1 1/2 inches from the tops of the chives, and reserve for garnish
- For the eggs:
- 8 fresh chives
- Salt, to taste
- Pepper, to taste
- 2 Tbsp. white vinegar
- 4 large eggs
- 2 whole wheat English muffins
- 8 slices smoked salmon (4 ounces)
- 1 cup mixed baby greens
- For the garlic aioli:
- 1 1/2 cups reduced fat mayonnaise
- 2 cloves garlic, coarsely chopped
- 2 Tbsp. fresh lemon juice
- lemon zest
- Salt, to taste
- Freshly ground pepper, to taste
- 2 Tbsp. water, warm
- 2 Tbsp. finely chopped, fresh, flat-leaf parsley
Mozzarella & Orecchiette Toss
By bakers_delight85
Boil the Pasta: Bring a large pot of water to a boil with 1 Tbsp
- 1 Tbsp. + 1/4 tsp. salt
- 1 pound orecchiette pasta
- 2 Tbsp. olive oil
- 5 cups No-cook Garden Vegetable sauce, slightly warmed in a microwave
- 8 ounces fresh mozzarella, cut into 1/2-inch cubes
- 1/2 cup sliced black olives (preferably the oil-cured kind)
- Finely chopped fresh basil or oregano (optional)