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Recipes
Banana Cinnamon Chip Bread with Cinnamon Sugar Topping
By khoglan1
1. Preheat oven to 350 degrees
- For the cinnamon sugar topping:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 over-ripe bananas, smashed up
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 3/4 cup cinnamon chips
- 1/3 cup sugar
- 1 Tbs cinnamon
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
By khoglan1
Combine first 4 ingredients in the bottom of a large food storage bag
- Roasted Pepper Paste:
- 2 * 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
- 1/8 * 1/8 cup (3 splashes) balsamic vinegar
- 2 * 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
- 1 * 1 lemon, juiced
- 4 * 4 large portobello mushroom caps
- 2 * 2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
- 1/2 * 1/2 pound fresh smoked mozzarella, sliced
- 1 * 1 (14-ounce) jar roasted peppers, drained
- * A drizzle extra-virgin olive oil
- * A handful flat-leaf parsley leaves
- 1 * 1 large clove garlic, cracked away from skin
- * Salt and pepper
- 4 * 4 large crusty rolls, split
Pumpkin and Feta Risotto
By khoglan1
1. Roast the pumpkin: Preheat oven to 350 degrees
- 1 small pumpkin
- 2 Tbsp olive oil, plus more for roasting pumpking
- 1 c diced onion (about 1 medium onion)
- 1 c aborio rice
- 1/4 c white wine (optional)
- 6-8 c broth (chicken or veggie)
- 1/2 c feta cheese
- salt and pepper
- plain toasted or sweet & smoky pepitas, for garnish (optional)
Quinoa Pumpkin Pancakes
By khoglan1
Measure the flour, sugar, baking powder, soda, allspice, cinnamon, ginger and salt into a large bowl
- 1 1/2 cups (375 mL) quinoa flour
- 1/4 cup (60 mL) packed brown sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) ground allspice
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1 3/4 cups (435 mL) buttermilk or sour milk
- 1 cup (250 mL) pumpkin purée
- 2 large eggs
- 2 Tbsp (30 mL) vegetable oil
- Maple syrup
- 1/2 cup (125 mL) toasted pecans
- Whipped cream (optional)
Baked Potato Soup
By khoglan1
1. Preheat oven to 400 degrees F
- Toppings:
- 4 large baking potatoes (or use leftover baked potatoes)
- 2/3 cup all-purpose flour
- 6 cups 2% milk
- 3/4 cup cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 1/2 cup chopped green onions
- Cheddar Cheese, shredded
- Green Onions, chopped
- Bacon, cooked and crumbled
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
Pesto Zucchini Tomato Gratin
By khoglan1
Preheat oven to 350 degrees F
- For the topping:
- 2 cups Crunchy Gluten-Free Breadcrumbz or Cornbread Crumbs
- 2 tablespoons extra virgin olive oil
- Fresh or dried Italian Herbs or basil/oregano/marjoram, to taste
- For the veggies:
- 3 medium zucchini, sliced in long pieces, 1/4 inch thick
- 5 cloves garlic, chopped
- A handful of halved artichoke hearts
- 4 tablespoons prepared Favorite Basil Pesto or Cilantro Pesto Recipe
- 2-3 vine ripe tomatoes, sliced thick
- 1 tablespoon balsamic vinegar
- 1 pinch sea salt, to taste
- Fresh ground black pepper, to taste
- 4 oz. fresh mozzarella cheese, sliced (garlic marinated mozzarella rocks)
Watermelon, Tomato & Feta Salad
By khoglan1
In a large bowl, combine watermelon, tomatoes, arugula and basil
- 4 c cubed seedless watermelon
- 20 cherry tomatoes, halved
- 4 c arugula
- 3 T chopped fresh basil
- 1 t salt
- 4 T olive oil
- 1 T red wine vinegar
- 1/2 t pepper
- 1 c crumbled feta cheese
Green Chile Tortilla Bake Recipe
By khoglan1
chili sauce: In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and ag...
- casserole:
- Green Chile Sauce Recipe
- 2 cups fresh or frozen roasted chiles, skinned, stemmed, seeded, chopped
- 5 cloves garlic, peeled and chopped
- 2 vine ripe tomatoes, seeded, chopped- I used Roma (plum) tomatoes
- 3 cups vegetable broth- reserve 4-5 tablespoons
- Pinch of sea salt, to taste
- Fresh ground pepper, to taste
- A dash of golden balsamic vinegar
- 1 tablespoon agave syrup
- 2 tablespoons potato starch or sweet rice flour
- 2 1/2 cups green chile sauce (see above)
- 10 to 12 corn tortillas
- 1 8-oz. package dairy or soy cream cheese- room temperature
- 1 cup grated cheddar or Monterey Jack cheese, or grated vegan cheese
- 1 medium red onion, diced fine
- 4 cloves of garlic, minced
- 1 14-oz can black or white beans, rinsed, drained
- 1/2 teaspoon cumin, to taste
- Juice from 1 large lime
Cheese Waffles
By khoglan1
1. Preheat waffle iron. 2
- 2 Cups Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Eggs
- 1 1/2 Cup Milk
- 3 Tbsp Vegetable or Canola Oil
- 1 Cup Cheddar Cheese, grated
- Accompaniments: ham, scrambled eggs, bacon or as a Sandwich filled with cream cheese and turkey