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Recipes
arugula, potato and green bean salad
By khoglan1
Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes
- 1 ounce walnuts (about 1/3 cup)
- 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
- 6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
- 2 tablespoons white wine or other mild vinegar
- 2 tablespoons plain yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse salt
- Freshly ground pepper
- 2 tablespoons walnut oil
- 3 ounces baby arugula
Roast Vegetable Pasta Sauce
By khoglan1
1. Preheat oven to 400 degrees
- 1 Small Eggplant, cubed
- 1 Whole Garlic Clove
- 1 Tomato, cut into 6 wedges
- 1 Red Bell Pepper
- 1 Cup Carrots, chopped
- 2 Tbsp Olive Oil
- 1/2 Cup Tomato Sauce
- Pasta (I used tortellini filled with parmesan cheese from Trader Joes, but any pasta your little one enjoys will work)
sweet potatoes with pecans and goat cheese
By khoglan1
Preheat oven to 450 degrees
- 1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
- 4 tablespoons olive oil, divided
- 1/4 cup toasted and cooled pecan halves
- 2 tiny or 1 small shallot
- 2 stalks celery
- 2 tablespoons flat-leaf parsley
- 1 tablespoon dried cranberries or cherries (optional)
- 2 ounces firmish goat cheese
- Salt and freshly ground black pepper
- 2 teaspoons red wine vinegar
- 1/2 teaspoon smooth Dijon mustard
Mango and Chickpea Brown Rice Salad
By khoglan1
In a large bowl, combine scallions, garlic, chickpeas, mango, lime juice, and some salt
- 3 scallions, thinly sliced
- 1 clove of garlic, crushed
- 1 can of chickpeas
- 1 whole diced mango
- Zest and juice of 1 lime*
- 2 ½ cups of COOKED brown rice
- Salt to taste
butternut chili recipe
By khoglan1
Pour the olive oil into a slow cooker or Crock Pot
- Option:
- 1 tablespoon olive oil
- 4 cloves of garlic, minced
- 1 medium red or sweet onion, diced
- 2 jalapeños, seeded, stemmed, diced
- 1 large yellow bell pepper, seeded, cored, diced
- 1 medium green or red bell pepper, seeded, cored, diced
- 2 medium carrots, sliced into coins
- 2 cups butternut or banana squash, diced
- 1 medium sweet potato, peeled, diced
- 2 cups gluten-free broth
- 1 28-oz.can Muir Glen Fire Roasted Tomatoes
- 1 15-oz. can pinto, black or white beans, rinsed, drained
- 1 teaspoon ground cumin, or to taste
- 1 teaspoon gluten-free curry or chili powder, or to taste
- Sea salt and fresh ground black pepper, to taste
- Lime juice, to taste
- Hot red pepper flakes, if desired, for more heat
- For serving:
- Fresh lime wedges to brighten the flavor
- Fresh chopped cilantro or parsley
- A dab of sour cream or Greek yogurt, if desired
Mac, Chicken & Cheese Bites
By khoglan1
1. Preheat oven to 400 degrees
- 1/2 Lb. Macaroni
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1/2 Tsp Salt
- 1 1/2 Cup Milk
- 1 Cup White Cheddar
- 1/2 Cup Parmesan Cheese, divided
- 1/4 Cup Bread Crumbs
- 1 Cup Cooked Chicken, diced
Roasted Tomato & Carrot Soup
By khoglan1
Preheat oven to 400F. Arrange onion, tomatoes, carrots and garlic cloves on non-stick baking sheet
- 1 large onion, thinly sliced
- 5-6 tomatoes
- 1 lb carrots, peeled if outer skins are tough
- 5 garlic cloves, unpeeled
- 1 T olive oil
- 1/2 c chopped fresh basil
- 2 c water
- 1 c fat-free milk
- 2 t salt
- 1 t black pepper
Lemon Orzo Salad with Asparagus, Spinach, and Feta
By khoglan1
1. In a medium sauce pan, bring 4 cups of water to boil
- 1 cup orzo
- Salt-about 1/2 tsp. for boiling water
- 2 cloves garlic, finely chopped
- 1 teaspoon olive oil
- 8 asparagus spears, cut into 1 inch pieces
- 1 cup packed fresh spinach
- Juice of 1 large lemon
- 1/3 cup feta cheese
- Salt and pepper, to taste
double green smoothie
By khoglan1
blend all ingredients
- 1 1/2 cups unsweetened almond, soy or rice milk
- 2 dried apricots or 4 pitted dates
- 1 banana
- 1 cup chopped kale leaves
- 1 cup spinach leaves
- 1/2 cup fresh/frozen berries
Tortellini Soup
By khoglan1
In a large pot, heat the oil over medium heat
- 1 * 1 Tablespoon Olive Oil
- 2 * 2 cloves Garlic, Minced
- * ½ whole Small Onion, Minced (about 1/4 Cup)
- * ½ teaspoons Dried Oregano
- 1 * 1 quart Low-sodium Chicken Broth (or Vegetable Broth)
- 15 * 15 ounces, weight Canned Whole Tomatoes
- * Salt And Freshly Ground Black Pepper
- 9 * 9 ounces, weight Package Tortellini, Any Variety, Fresh Or Frozen
- 3 * 3 cups Fresh Spinach, Chopped And Loosely Packed
- * Parmesan Cheese, To Serve