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Recipes

Chana Masala

Chana Masala

By

Sort and wash the chickpeas, and place in a large saucepan

  • 1 1/2 cups fresh chickpeas (garbanzo beans)
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1/2 cup chopped seeded tomato
  • 2 tablespoons chopped fresh cilantro
  • 1/8 teaspoon garam masala
0/5 (0 Votes)

Black Bean Spread

Black Bean Spread

By

Erin Mylroie, St. George, Utah, Cooking Light JANUARY 2007

  • 1/2 cup coarsely chopped onion
  • 1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
  • 1 (14.5-ounce) can organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)
0/5 (0 Votes)

Mashed Potatoes with Roasted Garlic and Rosemary

Mashed Potatoes with Roasted Garlic and Rosemary

By

Cooking Light NOVEMBER 2000

  • 2 whole garlic heads
  • 2 pounds cubed peeled Yukon gold potato
  • 1 cup chopped onion
  • 2 tablespoons plain fat-free yogurt
  • 1 teaspoon dried rosemary, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Winter Minestrone

Winter Minestrone

By

Heat oil in a Dutch oven over medium-high heat

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
  • 3/4 cup diced zucchini
  • 1/2 cup chopped carrot
  • 1/2 cup diced fennel
  • 1 cup water
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 5 tablespoons no-salt-added tomato paste
  • 1/4 cup uncooked ditalini (very short tube-shaped pasta)
  • 2 1/2 cups chopped Swiss chard
  • 1/2 cup rinsed and drained canned Great Northern Beans
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons grated Asiago cheese
0/5 (0 Votes)

Coffee-Nut Scones

Coffee-Nut Scones

By

Cooking Light NOVEMBER 2000

  • 2/3 cup 1% low-fat milk
  • 2 1/2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 3 tablespoons finely chopped walnuts
  • Cooking spray
  • 2 teaspoons 1% low-fat milk
  • 2 teaspoons sugar
0/5 (0 Votes)

Pumpkin Soup

Pumpkin Soup

By

Put canned pumpkin in pot

  • 2 15oz cans pumpkin
  • 4 1/2 C chicken stock or 2 bouillon cubes disolved in 4 1/2 C. hot water
  • 1 to 2 t. sugar to taste
  • 1 C. plain whole milk or Greek yogurt, room temperature
0/5 (0 Votes)

Nutter Butter frozen peanut butter pie

Nutter Butter frozen peanut butter pie

By

Mix cookie crumbs and butter

  • 24 Nutter Butter peanut butter sandwich cookies, crushed
  • 5 Tbs. butter, melted
  • 1 pkg. ( 8 oz. ) cream cheese, softened
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 Tbs. vanilla
  • 1 tub ( 8 oz. ) Cool Whip topping, thawed
0/5 (0 Votes)

Curried Basmati Rice

Curried Basmati Rice

By

Melt margarine in a saucepan over medium heat

  • 2 tablespoons reduced-calorie margarine
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 cups uncooked white basmati rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 (10 1/2-ounce) cans low-salt chicken broth
  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
0/5 (0 Votes)

Mango-Cardamom Muffins

Mango-Cardamom Muffins

By

Cooking Light NOVEMBER 2000

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cardamom
  • 1 cup chopped peeled ripe mango
  • 3/4 cup low-fat buttermilk
  • 1/4 cup butter or stick margarine, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 2 tablespoons sugar
0/5 (0 Votes)

Lentil and Vegetable Stew

Lentil and Vegetable Stew

By

Combine lentils and water in 4 qt

  • 1 1/2 C. dried lentils
  • 3 C. water
  • 1 sm. acorn squash peeled, seeded and cut into 1" sq.
  • 2 C. Healthy Choice marinara sauce
  • 1 med. green bell pepper cut into 1" sq.
  • 1 med. baking potato, peeled and cut into 1" sq.
  • 1 sm. chopped onion
  • 1 t. minced garlic
  • 1 (10 oz) frozen green beans
  • 1 T. olive oil
  • 1/2 C. water (if needed)
0/5 (0 Votes)