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Recipes
Bean and Barley Soup
By Bailey1_
Heat oil in a Dutch oven over medium-high heat
- 4 tsp extra-virgin olive oil
- 1 large onion, chopped
- 1 medium fennel bulb, cored and chopped
- 5 cloves garlic, minced
- 1 tsp dried basil
- 1 (15 oz) can cannellini or Hy-Vee white beans, rinsed
- 1 (14 oz) can Hy-Vee fire-roasted diced tomatoes
- 6 c. low-sodium vegetable broth
- 3/4 c. quick-cooking barley
- 1 (5 oz) pkg baby spinach (6 c.)
- 1/4 c. Hy-Vee grated Parmesan cheese
- 1/4 tsp ground pepper
Fruit Dip
By Bailey1_
1 (3.4 ounce) small package instant vanilla pudding mix Mix the whipped topping, vanilla pudding mix, and orange j...
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.4 ounce) small package instant vanilla pudding mix
- 1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed
- Fruit for dipping such as strawberries, apples, grapes, pineapple
Buttermilk Biscuits
By Bailey1_
Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a medium size bowl
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes, plus 1 tablespoon melted
- 3/4 cup buttermilk
- Butter, for serving (optional)
- Fruit preserves or honey, for serving (optional)
French Fried Liver*
By Bailey1_
This is easy for kids to eat
- Liver (raw)
- Corn meal
- Cracker crumbs, fine
Li'l Cheddar Meat Loves
By Bailey1_
In a bowl, beat the egg and milk
- 1 egg
- 3/4 cup milk
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cup quick-cooking oats
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1 pound len ground beef
- 2/3 cup ketchup
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons prepared mustard
Detox Blend
By Bailey1_
Place all ingredients in the 72 oz
- 4-5 ice cubes
- 2 cups kale, rinsed
- 1/2 cup parsley
- 1 large beet, washed and roughly chopped
- 1 1/2 red apples, cored and roughly chopped
- Juice from 1 lemon
- 1/2 inch piece of ginger
- 2 cups water
Spiced Sweet Roasted Red Pepper Hummus
By Bailey1_
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cay...
- 1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
Pickled Carrots Recipe
By Bailey1_
You can't make excuses about not having time to slice carrots if you do a big batch and just leave it in your fridg...
- (4 servings)
- 1 pound carrots (baby carrots will work)
- 1 1/2 cups water
- 1/2 cup rice vinegar (seasoned or unseasoned)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/4 teaspoon caraway seed
- 1/2 teaspoon coarsely crushed black peppercorns (optional)
- 1/4 finely chopped fresh Italian flat-leaf parsley leaves (optional)
Rhubarb Strawberry Crisp Recipe
By Bailey1_
This crisp is very low in sugar for a dessert
- makes 8 servings)
- 2 large stalks rhubarb, chopped (about 3 cups)
- 1/2 pound strawberries, hulled and sliced
- 2 tablespoons honey
- 1 tablespoon cornstarch (optional)
- 1 cup rolled oats
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter or coconut oil
Jicama Hash Browns
By Bailey1_
Like most vegetables, jicama's high water content makes it low in calories
- (single serving)
- 3/4 cup grated jicama
- 1/4 cup chopped bell peppers and onions
- salt and pepper to taste
- cilantro (optional)