Khoglan1's profile page
Recipes
Black Bean & Sweet Potato Quesadillas
By khoglan1
Preheat oven to 400F. On a baking sheet, arrange sweet potato cubes in a single layer
- 2 large sweet potatoes, peeled and cut into 1/2" cubes
- 2 T olive oil
- 3 garlic cloves, minced
- 2 small jalapenos, finely chopped
- 14-oz can diced tomatoes
- 15.5-oz can black beans, rinsed and drained
- juice of 1 lime
- 1/2 t salt
- 1/4 t pepper
- 1 large handful fresh cilantro, leaves chopped
- 1/2 small red onion, finely chopped
- 1 c crumbled feta cheese (optional)
- 8 whole-wheat tortillas
- 1 c salsa
Chicken Burgers with Garlic-Rosemary Mayonnaise
By khoglan1
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside
- Mayonnaise:
- 1 * 1 cup mayonnaise
- 1/4 * 1/4 cup chopped fresh rosemary leaves
- 1 * 1 clove garlic, minced
- Burgers:
- 1 * 1 pound ground chicken
- 1/2 * 1/2 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 4 * 4 sandwich rolls or burger buns
- 1/4 * 1/4 cup olive oil
- 1 * 1 cup arugula, divided
Banana Bites
By khoglan1
1. Cut the bananas into 1/4 inch slices (I like to make slices on a diagonal bias so they’re a little bit longer ...
- 2 bananas
- 1 cup pancake batter
- Accompaniments: Honey, maple syrup, yogurt or a healthy berry sauce
Blue Cheese & Olive Pasta Salad
By khoglan1
Cook pasta as directed. Set aside in large bowl and let cool
- 2 * 2 cups farfalle pasta
- * 6 oz can of black olives, halved
- 2 * 2 cups green grapes, halved
- 1 * 1 bunch green onions, thinly sliced
- 4 * 4 oz blue cheese crumbled
- 1/3 * 1/3 cup light mayonnaise
- * juice of one lemon
- * salt & pepper
Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa
By khoglan1
Heat the water in a deep saucepan until boiling and add a pinch of sea salt, to taste
- salsa fresca:
- 3 cups fresh water
- Pinch of sea salt
- 1 cup Bob's Red Mill Gluten-Free Polenta
- 1 14-oz. can organic pumpkin puree
- 2/3 cup coconut milk
- 2-3 tablespoons vegan butter
- 1 tablespoon raw organic agave nectar or pure maple syrup
- Pinch of nutmeg
- 3 tomatillos
- 1/2 orange or yellow bell pepper
- 1 Anaheim chile pepper
- 1 fresh lime
- A dash of extra virgin olive oil
- A drizzle of raw organic agave nectar
- Sea salt, to taste
- A handful of fresh chopped cilantro
- 1 small avocado
Ginger-Tea Lemonade
By khoglan1
In a small saucepan, bring the water to a boil over high heat
- 2 * 2 cups water
- 3 * 3 black tea bags, preferably English breakfast tea
- 1 1/3 * 1 1/3 cups Ginger Simple Syrup, recipe follows
- 2/3 * 2/3 cup fresh lemon juice, from about 3 lemons
- 1 * 1 cup sparkling water or club soda, chilled
- 2 * 2 cups ice
- * Lemon slices, for garnish, optional
Pepper Jack, Chicken, and Peach Quesadillas
By khoglan1
1. Combine honey and lime juice in a small bowl, stirring well with a whisk
- # 1 teaspoon honey
- # 1/2 teaspoon fresh lime juice
- # 1/2 cup reduced-fat sour cream
- # 4 (8-inch) flour tortillas
- # 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
- # 1 cup chopped skinless, boneless rotisserie chicken breast
- # 1 cup thinly sliced peeled firm ripe peaches
- # 4 teaspoons chopped fresh cilantro
fruit tart
By khoglan1
Combine nuts and pitted dates in food processor until well ground, but not smooth (about 45 seconds for me)
- 2 ½ cups walnuts (I used about 1 ¾ cups walnuts, ¾ cup almonds)
- 1 ½ cups dates (don’t forget to buy pitted dates or remove them yourself, which only takes a few minutes and saves money)
- 5 cups fresh or frozen berries (or any fruit)
- 2 tbsp raw honey
- 1 ½ tbsp arrowroot
- 2 tbsp water, or juice from frozen berries
- 1-2 tbsp fresh lemon juice
zucchini strand spaghetti
By khoglan1
Bring a large pot of water to a boil and add salt
- Salt and freshly ground black pepper
- 3/4 pound whole-wheat dried spaghettini
- 3/4 pound zucchini
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan, plus a small piece
Pumpkin & White Chocolate Bars
By khoglan1
Preheat oven to 350F. In a large bowl, mix together oats, flour, brown sugar and salt
- crust
- 1 1/2 c oats
- 1 c all-purpose (or whole-wheat pastry flour)
- 1 c brown sugar
- 1/2 t salt
- 1 stick (1/2 c) melted butter
- filling
- 1 c pumpkin puree (I made my own, but canned works)
- 1 1/2 c white chocolate chips
- 1/2 c walnuts, finely chopped
- 1/2 c dried cranberries