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Recipes
Berry Goat-Cheese Salad
By blum099
Makes 2 servings. Per serving: 222 cal, 6 g fat (1 g sat), 21 g carbs, 567 mg sodium, 5 g fiber, 23 g protein
- Dressing:
- 1 Tbsp pecans
- 3 cups baby spinach
- 1/2 cup halved strawberries
- 1/2 cup blueberries
- 1 yellow tomato, cut into eighths
- 2 purple radishes, thinly sliced
- 1 skinless chicken breast (6 oz), grilled
- 1 Tbsp goat-cheese crumbles
- 1/4 cup sliced strawberries
- 1 Tbsp fresh orange juice
- 1 1/2 tsp red wine vinegar
- 1/2 tsp orange zest
- 1/2 tsp sugar
- 2 Tbsp nonfat Greek yogurt
- 1 large pinch kosher salt
Tubettini con le Cozze (Small Pasta Tubes with Mussels)
By blum099
Wash the mussels well under running water and pull out the beards (the stringy bits hanging out of the shell) and p...
- 2 lbs mussels
- 15 cherry tomatoes, halved
- 3 cloves garlic, chopped
- 3/4 teaspoon crushed red pepper
- 1 1/2 cups dry white wine
- 3 tablespoons olive oil
- Salt and black pepper
- A handful of chopped parsley
- 1 lb tubettini pasta (little tubes)
Halibut with Braised, Sliced Artichokes and Lemons
By blum099
STEP 1 Cut 1 lemon in half, and squeeze into a bowl of cold water; add the rinds to the water
- 4 lemons, preferably organic
- 4 medium or large artichokes
- 1/2 medium onion halved, crosswise and thinly sliced (about 1 cup)
- 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup)
- 1 teaspoon coriander seeds, lightly crushed
- Coarse salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil
- 4 halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned
- 3 tablespoons canola oil
- Fresh basil sprigs, for garnish
Roasted Mushroom Quinoa Risotto
By blum099
Preheat oven to 400 degrees
- 2 cups assorted chopped mushrooms (such as shiitake, crimini, oyster)
- 1 tbsp olive oil
- 2 cups vegetable broth
- 3 tbsp unsalted butter
- 1 tbsp chopped shallots
- 3 cloves garlic, minced
- 1 cup quinoa, rinsed and dried
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper
PASTA WITH MISO SQUASH
By blum099
Preheat oven to 400 degrees
- 1 small (12 to 16 ounces) butternut squash, poked with several holes
- Kosher or sea salt
- 1 box paccheri, rigatoni or other large, tubular dried pasta
- 2 teaspoon extra-virgin olive oil
- 2 very small onion or large shallot lobe, chopped (about 1/4 cup)
- 4 teaspoon red miso
- 1 tablespoon roasted unsalted pumpkin seeds, for garnish
- Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)
- 1/4 white wine
Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
By blum099
Preheat the oven to 375 degrees F
- 4 cups 1/2-inch-diced kabocha squash
- Extra-virgin olive oil
- 1/2 teaspoon ground cinnamon
- Crushed red pepper
- Kosher salt
- 1 pound haricots verts, stem end removed
- 1 pound oyster mushrooms, pulled into bite-size pieces
- 1/2 cup pepitas (green pumpkin seeds), for garnish
- 1 bunch fresh chives, finely diced, for garnish
Smoothie - Peanut Butter Banana
By blum099
Calories: 200 Fat: 4g Carbohydrates: 40g Fiber: 7
- 1 large over-ripe frozen banana
- 2 tbsp peanut butter, pb2, or allergy-friendly alternative
- 1 cup milk of choice
- pinch salt
- 1/4 tsp pure vanilla extract
- 2 1/2 tbsp rolled oats or quick oats
- sweetener of choice, to taste
- scoop protein powder, optional
Peanut Butter, Jam, & Banana Soft Serve Popsicles
By blum099
Peanut Butter, Jam, & Banana Soft Serve Popsicles These are soft, ice cream like popsicles with swirls of PB and j...
- 4 medium/large bananas, peeled and frozen
- 3-4 tbsp almond milk
- 2 tbsp natural peanut butter
- 3 tbsp raspberry or strawberry jam, for swirling in
- 1 tbsp natural peanut butter, for swirling in
- Prep Time: 10 mins
- Cook Time: freeze time: 6-9 hours
- Keywords: no bake freeze raw summer snack dessert dairy free gluten-free low-sodium oil free oil-free soy-free vegan vegetarian banana strawberry peanut butter ice-cream summer
Sikil Pak (Pumpkin-Seed Dip)
By blum099
DIRECTIONS 1. In a large skillet set over medium heat, add the canola oil
- INGREDIENTS
- 2 tablespoons canola oil
- 2 medium shallots, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 medium jalapeño, finely chopped
- 1 cup roasted and salted pumpkin seeds (pepitas)
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water
- 1 teaspoon orange zest
- Kosher salt
- Tortilla chips or pita chips, for serving
Super Salad with Aged Balsamic and Blueberry Vinaigrette
By blum099
But, let’s say your crazy and not a fan of balsamic vinegar
- Ingredients
- Dressing
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 cup blueberries
- 3 cloves garlic
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon honey
- Salad
- Baby kale and chard greens
- fresh blueberries
- baby beets, steamed & peeled
- crumbled goat cheese
- salt and pepper sliced almonds
- Instructions