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Recipes
Artichoke Stuffed Mushrooms
By blum099
1. Heat oven to 375°. Grease a 9"x13" baking dish with 1 tbsp
- 20 large white button mushrooms
- 3 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 1 cup grated parmesan
- 3/4 cup panko breadcrumbs
- 3 tbsp. finely chopped parsley
- 1 tbsp. finely chopped thyme
- 1 14-oz. can artichoke hearts packed in water, drained and chopped
- 1 egg white
Teddy Bear Racecars
By blum099
1 quantity of icing sugar icing paste for glue ( mix half cup of icing sugar and a teaspoon of cocoa powder with a ...
- 1 packet of mini Mars Bars or Milky Way chocolate bars
- 1 family packet of smarties
- 1 box of Tiny Teddy biscuits
GENIUS PASTA WITH TWO BROCCOLIS AND RAISIN-PINE NUT SAUCE
By blum099
Bring 8 quarts salted water to a boil in a 10-quart pot
- For the pasta:
- Good-tasting extra-virgin olive oil
- 1 medium red onion, cut into 1/4-inch dice
- Salt and freshly ground pepper, to taste
- 2 ounces Genoa salami, sliced 1/4 inch thick and cut into 3/4-inch dice
- 2 jalapenos, finely chopped (seeded if you want less heat)
- 4 large garlic cloves, finely chopped
- 1 heaping tablespoon tomato paste
- 1 cup water
- 1/3 cup raisins
- 1 large bunch (1 to 1 1/2 pounds) broccoli
- 1 to 1 1/4 pounds broccoli rabe
- 1 pound cavatappi, rotini, or fusilli
- 1/3 cup pine nuts, toasted
- 1 to 1 1/2 cups shredded Stella Fontinella, Asiago, or young sheep cheese
Pumpkin and Black Bean Casserole
By blum099
Instructions In a large bowl, combine the black beans with the next 8 ingredients and set aside
- Ingredients
- 1 1/2 cups cooked black beans (or one can, rinsed and drained)
- 1/2 cup corn, fresh or frozen
- 1 medium onion, finely chopped
- 1/2 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder (or other mild chili powder)
- 1/8 – 1/2 teaspoon chipotle chile powder (to taste)
- 15 ounces canned tomatoes, drained and liquid reserved*
- —
- 1 pound pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.)
- —
- 3/4 cup soymilk or other non-dairy milk
- 1/2 cup nutritional yeast
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Spanish paprika
- 1 tablespoon tahini (optional)
Zucchini Pappardelle
By blum099
Zucchini Pappardelle Recipe adapted from "Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans
- INGREDIENTS
- 1/2 teaspoon kosher salt, plus extra
- for cooking pasta
- 6 ounces dried or fresh pappardelle
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested and juiced
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, shaved with a
- vegetable peeler into long, thin ribbons
- 1/2 cup coarsely chopped fresh basil leaves
- Freshly ground black pepper
- Freshly grated or shaved
- Parmigiano-Reggiano, for serving
Whole-Wheat Penne
By blum099
Nutrition Facts Number of Servings: 1 Amount Per Serving Calories: 138 Total Fat: 1 g Saturated Fat: 0 g Cho
- 1/3 1/3 cup(s) pasta, penne, 100% whole-wheat, uncooked
SPICY CHIPOTLE GARLIC JACKFRUIT TACOS
By blum099
asy Spicy Chipotle Garlic Jackfruit Tacos
- For the Spicy Jackfruit:
- 1 20 oz can of young green Jackfruit
- 1 small onion, thinly sliced or chopped
- 1 or 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce (use less or more to heat preference)
- 8 cloves of garlic
- 2 Tbsp ketchup
- 1/2 tsp ancho chili powder
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp oregano
- 1 1/4 cup water, divided
- salt to taste
- To Serve:
- Soft Tacos
- Avocado or guacamole
- shredded lettuce
Peanut Butter Chocolate Chip Cookie Dough Bites
By blum099
In a small bowl, whip the peanut butter and butter until creamy
- Makes 20 small balls, 16 medium, or 12 larger (I prefer smaller balls and roll mine smaller which is a bit more tedious but I like one-bite or two-bite balls, not three+ bite balls)
- 1/4 cup peanut butter
- 1/8 cup butter, softened (2 tablespoons)
- 1/4 cup brown sugar
- 1 tablespoon white sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole rolled old-fashioned oats (quick cook is probably fine)
- 1/4 cup all-purpose flour (use a gluten free flour blend of your choice if keeping gluten free; or grind oats and use exclusively oat flour)
- pinch salt, optional
- 1/4 cup mini chocolate chips (or regular size chips are fine)
- 2 tablespoons chocolate chips or baking chocolate bar, melted for final drizzle
Sesame Chicken and Bok Choy Stir-Fry
By blum099
POINTS® Value: 5 Servings: 4 Preparation Time: 10 min Cooking Time: 15 min Level of Difficulty: Easy This...
- 12 oz chicken breast, boneless, skinless, cut crosswise into 1/2-inch to 3/4-inch strips
- 2 Tbsp cornstarch
- 2 tsp canola oil, divided
- 1 tsp dark sesame oil, divided
- 1 small onion(s), cut into thin strips
- 1 Tbsp ginger root, fresh, grated
- 1 Tbsp minced garlic
- 5 cup(s) bok choy, sliced crosswise 1/4-inch to 1/2-inch thick
- 2 Tbsp water
- 2 Tbsp low-sodium soy sauce
Asparagus Soup
By blum099
Turnip Croutons: Juice the lemon, pour the fresh lemon juice in a small bowl and add the olive oil and saffron t...
- Turnip Croutons:
- Yields: 0 servings
- 1 lemon, fresh squeezed
- 1 tablespoon extra virgin olive oil
- Pinch of saffron threads
- 1 small turnip, top removed, peeled, cut into cubes
- Asparagus Soup:
- 1 bunch asparagus about 1 lbs, bottom woody ends removed save for another use, peeled optional, chopped
- 1 cup almond milk
- 1 shallot, chopped
- 1 tablespoon lime juice, fresh squeezed
- 1 tablespoon extra virgin olive oil
- Sea salt and pepper to taste