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Recipes
Carrot and Sweet Potato Soup with Cranberry Relish
By dashy_65
To prepare relish, combine the first 4 ingredients in a small bowl; set aside
- Relish:
- 1/4 cup fresh cranberries, coarsely chopped
- 3 tablespoons fresh orange juice
- 1 tablespoon chopped shallots (1 medium)
- 1/2 teaspoon sugar
- Soup:
- 2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
- 1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
- 1 small onion, cut into 8 wedges (about 14 ounces)
- 1 tablespoon olive oil
- 4 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Remaining ingredient:
- 2 tablespoons chopped fresh flat-leaf parsley
Vegetable Minestrone Soup
By dashy_65
Saute garlic, onions and leek
- 1/2 c. chopped onion
- 1 leek, white part only, chopped
- 2 cloves garlic
- 1 can (28 oz) tomatoes, crushed
- 4 red potatoes, quartered
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1/2 c. barley
- 1 1/2 c. corn
- 1 c. frozen peas
- 1 can (16 oz) white beans, drained
- 1 t. basil
- 1 bay leaf
- 1 t. black pepper
Christmas Special Fruitcake
By dashy_65
In a large bowl, combine the nuts, dates and cherries
- 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
- 1 pound pitted dates, coarsely chopped
- 1 cup halved maraschino cherries
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
ChickPea Burgers
By dashy_65
Preheat oven to 420*. Line a large baking sheet with parchment paper
- 1 (15.5 oz.) can chickpeas, drained and rinsed
- 1 (15.5 oz.) can red kidney, drained and rinsed
- 1 carrot, peeled, and finely grated
- 1 small onion, finely grated
- 1/4 cup sunflower seeds
- 2 Tbs. tahini
- 1 garlic clove, peeled and chopped
- 1 Tbs. vegetable bouillon powder
Vegetable Rice Casserole
By dashy_65
Spread the rice into a 13-in
- 1/4 cup uncooked rice
- 1 pound zucchini, sliced
- 1 pound yellow summer squash, sliced
- 1 large onion, sliced
- 3 tablespoons minced fresh basil, divided
- 1 medium green pepper, julienned
- 4 celery ribs with leaves, chopped
- 2 large tomatoes, sliced
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
Chocolate Potato Cake
By dashy_65
Coat 6" Bundt pan with Pam; dust with 1 T
- 1 c. plus 1 T. sifted cake flour, divided
- 1 medium baking potato, peeled and cut into 1 1/2" pieces (6 oz)
- 3/4 c. boilling water
- 1/2 c. firmly packed brown sugar
- 1/2 c. light colored corn syrup
- 1/4 c. vegetable shortening
- 1 egg
- 1/2 c. unsweetened cocoa
- 1 t. B.P.
- 1/2 t. soda
- 1/4 t. salt
- 1 T. powdered sugar
Honeyed Apple Torte
By dashy_65
Preheat oven to 350°. Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium ...
- 1/3 cup honey
- 2 tablespoons fresh lemon juice
- 3 Granny Smith apples, peeled and each cut into 8 wedges (about 1 1/4 pounds)
- 3/4 cup granulated sugar
- 6 tablespoons butter or stick margarine, softened
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon grated lemon rind
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Lemon Blueberry Pancakes
By dashy_65
In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended
- 1 egg
- 1 cup lemon yogurt, divided
- 1/2 cup fat-free milk
- 2 tablespoons canola oil
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- Sugar substitute equivalent to 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups blueberries, divided
Coconut Rice Pudding
By dashy_65
Place in 5 to 6 qt. slow cooker, whisk together the milk, coconut milk and sugar
- 1 13.5 oz. can light coconut milk
- 2 1/2 C. skim milk
- 1/2 C. sugar
- 1 C. Arboric Rice
- 1/2 cinnamon stick
- 1 C. dried apricots, chopped
- 1/4 C. pistachio chopped
Mary's Salsa
By dashy_65
Cooking Light MAY 2000
- 2 cups diced tomato (about 2 medium)
- 2/3 cup diced onion
- 3 tablespoons minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 jalapeño pepper, seeded and chopped