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Recipes
Fermented Beets With Orange and Ginger
By blum099
Bring a 4-qt. saucepan of salted water to a boil, and add beets; cook until just tender, about 3 minutes
- 4 medium beets, peeled and sliced into 1/8"-thick rounds
- 1 tsp. brown mustard seeds
- 1 tsp. whole allspice berries
- 1 tsp. whole black peppercorns
- 1 tsp. whole cloves
- 2 sticks cinnamon
- 1 " piece ginger, peeled and cut into matchsticks
- Peel of 1 orange, cut off in wide strips
- 2 tbsp. whey
- 2 tbsp. honey
- 3 cups warm filtered water, warmed
- Kosher or sea salt, to taste
Creamy Basil Dressing
By blum099
Blend all ingredients in a blender until smooth
- 2 cups loosely packed fresh basil
- 3 tablespoons chopped shallot
- 4 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons mayonnaise
- 12 tablespoons extra-virgin olive oil
WEIGHT WATCHER'S SPAGHETTI PIE
By blum099
To make crust: combine all crust ingredients
- CRUST:
- 2 c. cooked spaghetti
- 1 oz. grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp. and 1 tsp. butter
- FILLING:
- 2/3 c. part skim ricotta cheese
- 2 tbsp. butter
- 1/2 c. each diced onion
- Green pepper
- 1 garlic clove, minced
- 6 oz. cooked ground beef
- 1 c. canned whole tomatoes, drained and chopped (save liquid)
- 2 tsp. tomato paste
- 2 oz. shredded Mozzarella cheese
Dates: Renee Erickson's Sautéed Dates
By blum099
Author Notes: Though these sautéed dates are a sound match for a bubbly drink (Erickson serves them next to a pil...
- sharp extra-virgin olive oil
- dates, unpitted (count on 4 to 5 per person as an appetizer)
- flaky sea salt
Ginger Beef
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Hot Layered Hummus
By blum099
Nutrition (1/6 of recipe): 193 calories, 41 calories from fat, 4
- HUMMUS
- 2 15-ounce cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 3/4 cup unsweetened non-dairy milk (I used cashew milk)
- 1/4 cup lemon juice
- 2 – 3 cloves garlic, peeled
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- SALAD TOPPING
- 1/2 cucumber peeled, seeded and cut into 1/4-inch cubes
- 5 small radishes, sliced and cut into 1/4-inch strips
- 1/2 cup quartered cherry tomatoes
- 4 kalamata olives, pitted and sliced
- 1 tablespoon pomegranate vinegar, white balsamic or white wine vinegar
- 1/2 teaspoon Aleppo pepper (medium spicy) or red pepper flakes (very spicy) or paprika (not spicy)
Phyllo-Wrapped Salmon Fillet
By blum099
Course: main meals PointsPlus™ Value: 8 Servings: 8 Preparation Time: 20 min Cooking Time: 30 min Leve...
- 1 Tbsp olive oil
- 2 medium shallot(s), or 3 small, minced
- 2 medium onion(s), chopped
- 2 pound(s) mushroom(s), sliced
- 1 tsp table salt, divided
- 1/2 tsp black pepper, divided
- 2 pound(s) salmon fillet(s), with or without skin
- 2 1/2 tsp lemon zest
- 3 Tbsp fresh lemon juice
- 6 sheet(s) phyllo dough, thawed if frozen
ROLLS : Spicy summer rollsWITH PEANUT DIPPING SAUCE
By blum099
INSTRUCTIONS: FOR THE SAUCE: Whisk together sauce ingredients in a bowl until smooth
- INGREDIENTS:
- FOR THE SAUCE:
- 2/3 cup hoisin sauce (see Cooks' Notes)
- 1/3 cup creamy peanut butter
- 1/3 cup water
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons soy sauce
- FOR THE SUMMER ROLLS:
- 3 ounces dried rice-stick noodles
- 2 tablespoons fresh lime juice, divided
- 1 1/2 teaspoons sugar
- 2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
- 3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
- 12 (8-inch) rice-paper rounds, plus more in case some tear
- 4 cups thinly sliced napa cabbage, coarsely chopped
- 1 cup finely chopped cocktail peanuts
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves (Asian or Italian)
Pasta with Roasted Vegetables and White Bean Pesto
By blum099
Nutrition Facts Makes 6 servings
- Pesto:
- 3 medium summer squash (yellow or zucchini), halved lengthwise and sliced into 1/4-inch pieces
- 1 medium eggplant, cut into 1/2-inch cubes
- 8 ounces baby portabella mushrooms, larger ones halved
- 2 fennel bulbs, halved and sliced
- 1/2 large yellow or red bell pepper, sliced
- 1/2 large green bell pepper, sliced
- 3 cloves garlic, chopped
- freshly ground pepper
- olive oil spray
- 1 1/2 cups tomatoes, diced
- salt (optional)
- 16 ounces uncooked whole grain pasta
- 1 1/2 cups (1 can) great northern beans, rinsed well and drained
- 1 cup fresh basil
- 1-2 cloves garlic
- 1 tsp. nutritional yeast
- 1 tbsp. white balsamic vinegar or white wine vinegar
- 1/4 tsp. fresh lemon juice
- salt to taste (optional)
SALTED DATE CARAMEL, CHOCOLATE PIE WITH ALMOND COCONUT CRUST. VEGAN GLUTENFREE NO BAKE
By blum099
*
- Makes a 9 inch pie or tart panIngredients:
- Salted Date Caramel, Chocolate Mousse Pie with Almond Coconut Crust
- Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast.
- Crust:
- 1/2 cup + 2 Tbsp almonds
- 2 Tbsp hemp seeds (or use coconut flakes)
- 2 Tbsp flax seed meal or hemp seeds or coconut flakes
- 1.5 Tbsp cocoa powder (omit for less chocolatey pie:))
- 3/4 cup coconut flakes, small flakes
- 1/8 tsp salt
- 8 soft medjool dates
- 1.5 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp or more almond milk
- Salted Caramel Layer:
- 1 cup soft medjool dates, 11 dates (soaked in hot water for 15 minutes)
- 2 Tbsp almond butter or other nut butter
- 2 Tbsp coconut oil
- 1/2 cup almond milk or other non dairy milk
- 1/4 tsp fine sea salt (less for less salty caramel)
- Chocolate Mousse layer:
- 1/2 cup full fat coconut milk
- 1 3 oz bar 70% dark Theo chocolate or about 2/3 cup vegan semi sweet chocolate chips
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 1/4 cup maple syrup