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Recipes
Sweet Carrots
By dashy_65
Place carrots in a steamer basket
- 1-1/2 cups baby carrots
- 2 teaspoons brown sugar
- 1 teaspoon butter
- 1 teaspoon white wine vinegar
- 1/8 teaspoon salt
- 1 teaspoon minced chives
Broccoli with Red Pepper Flakes and Toasted Garlic
By dashy_65
Heat olive oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 6 cups broccoli florets (about 1 head)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup water or 2 T water and 2 T soy sauce
Spicy Rice Pilaf
By dashy_65
In a saucepan over medium heat, saute onion in oil until tender
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth
- 1/4 cup dried lentils, rinsed
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup salsa
- 1 cup uncooked long grain rice
- 1 cup frozen corn
- 1 jar (2 ounces) diced pimientos, drained
- 1 teaspoon chili powder
Hearty Lentil Soup
By dashy_65
In a Dutch oven, saute the celery, onion and garlic in butter until tender
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 6 cups water
- 1 can (28 ounces) diced tomatoes, undrained
- 3/4 cup dried lentils, rinsed
- 3/4 cup medium pearl barley
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1 cup thinly sliced carrots
- 1 cup (4 ounces) shredded Swiss cheese, optional
Black-Eyed Pea and Bean Salad
By dashy_65
In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 celery ribs, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped red onion
- 3 tablespoons red wine vinegar
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
Strawberry Rhubarb Tart
By dashy_65
Process oats in a food processor until finely ground
- FILLING:
- 1/2 cup old-fashioned oats, toasted
- 2/3 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3-1/2 cups sliced fresh strawberries, divided
- 2 cups sliced fresh or frozen rhubarb
- 1/4 cup sugar
- 1/2 teaspoon grated lemon peel
- 5 teaspoons cornstarch
- 1 tablespoon cold water
- 4 teaspoons currant jelly, melted
Chicken Nacho Dip
By dashy_65
In a large saucepan, combine the chicken, beans, salsa and onion; heat through
- 2-1/2 cups cubed cooked chicken breast
- 1 can (16 ounces) refried beans
- 1 cup salsa
- 3/4 cup chopped onion
- 2 cups (8 ounces) shredded cheddar or Colby-Monterey Jack cheese
- Tortilla chips
Couscous-Garbanzo Salad
By dashy_65
Bring broth to a boil in a medium saucepan, and gradually stir in couscous
- 1 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 cup uncooked couscous
- 2 cups chopped seeded tomato (about 2 medium)
- 1 cup diced cucumber (about 1)
- 1 cup thinly sliced green onions (about 6)
- 1/2 cup grated carrot (1 medium)
- 1/2 cup diced red bell pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons extravirgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
Apricot-Thyme Galette
By dashy_65
1. Preheat oven to 400°. 2
- 6.2 ounces all-purpose flour (about 1 1/4 cups plus 2 tablespoons), divided
- 3 tablespoons ice water (may need 4)
- 1/2 teaspoon cider vinegar
- 1/8 teaspoon almond extract
- 1/3 cup turbinado sugar, divided
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into pieces
- 1 1/2 tablespoons cornstarch
- 2 pounds firm ripe apricots, pitted and cut into quarters
- 1/4 cup apricot jam
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Carrot-Pineapple Slaw
By dashy_65
Combine the first 3 ingredients in a large bowl
- 1 cup diced fresh pineapple
- 1/2 cup raisins
- 1 (10-ounce) package matchstick-cut carrots
- 2 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon fresh pineapple juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper