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Recipes
Asian Coconut Rice
By bowerk
1. In a saucepan, combine rice, coconut milk, water, sugar and salt
- 1 3/4 cups coconut milk
- 1 1/4 cups water
- 1 tsp sugar
- 1 pinch of salt
- 1 1/2 cups uncooked jasmine rice
Lemon Green Beans
By bowerk
1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice
- 1 lemon
- salt
- 1 pound trimmed green beans
- 1 1/2 tablespoons olive oil
Double Tomato Bruschetta
By bowerk
1. Preheat oven to boiler setting 2
- 6 Roma Tomatoes
- 1/2 cup sundried tomatoes packed in oil, chopped
- 3 cloves garlic
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Salmon Sliders with Citrus Yogurt Sauce
By bowerk
1. Combine ingredients for sauce and chill in refrigerator for 30 minutes 2
- Citrus Yogurt Sauce:
- 1/2 cup plain low-fat yogurt
- Juice of half a lime
- Juice of half an orange
- 1 tsp honey
- Sliders:
- 1 lb skinless, boneless salmon
- 1 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 1 piece ginger (1 inch), chopped
- 2 cloves garlic, chopped
- Juice of half a lemon
- 1 cup gluten free bread crumbs
- 1/2 cup cilantro, chopped
- 2 tsp olive oil
- 4 small whole-grain pitas (optional)
Roasted Acorn Squash Risotto
By bowerk
1. Preheat oven to 400 degrees
- 1 medium acorn squash, halved
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 tsp curry powder
- 1 tsp nutmeg
- 1 1/2 cups Arborio rice
- 1 cup white wine
- sea salt and ground pepper to taste
- Optional garnishes: toasted pecans, parsley, dried cranberries
Strawberry Spinach Salad
By bowerk
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, worcestershi...
- 2 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1/4 cup white sugar
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp paprika
- 1/4 cup bacon bits
- 1/4 tsp worcestershire sauce
- 1 tbsp minced red onion
- 4 cups fresh spinach
- 1 cup strawberries, sliced
- 1/4 cup slivered almonds, toasted
Apple Cinammon Muffins - Gluten Free
By bowerk
1. Preheat oven to 350 degrees
- 1/4 cup teff flour
- 1/4 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1 1/2 tsp xantham gum
- 1/2 tsp pectin
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1 cup applesauce, unsweetened
- 1/3 cup olive oil
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 4 tbsp apple juice
- 1 1/2 cups chopped apple
- 1/2 cup chopped walnuts
Mexican Quinoa with Pepita-Cilantro Sauce
By bowerk
2 cups water 1 cup quinoa 1/2 cup pepitas (pumpkin seeds) 1 cup fresh cilantro 1/2 jalepeno, seeded and chopped
- 2 cups water
- 1 cup quinoa
- 1/2 cup pepitas (pumpkin seeds)
- 1 cup fresh cilantro
- 1/2 jalepeno, seeded and chopped
- 1/2 tsp kosher salt
- 1 tsp cumin
- 2 tbsp olive oil
- 1 tsp lime juice
- 1 red pepper, diced
- 3 green onions
- 1 lime, quartered
Mexican Rice
By bowerk
1. Saute onions and garlic in olive oil for 3 - 5 minutes 2
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp ginger
- 1 tsp ground coriander
- 1/4 tsp ground cloves
- 1/4 tsp pepper
- 2 cups white rice
- 3 cups diced tomatoes
- 2 tsp salt
- 1 1/2 cups water
Chicken and Peaches
By bowerk
Heat a medium size skillet with the butter over medium heat
- 2 tablespoons butter
- 4 peaches, pitted and chopped
- 1/2 lemon, juiced
- 1 1/2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 shallot, chopped
- 1 2-inch piece of fresh ginger root, grated or minced
- 3/4 cup chicken stock
- 2/3 cup peach preserves
- 2 teaspoons hot sauce
- 2 tablespoons Worcestershire sauce