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Recipes
Baked Oatmeal with apples
By khoglan1
Preheat oven 350 degrees. In a medium sized bowl combine egg, milk, applesauce and melted butter (or canola oil)
- 1 tablespoon melted butter or canola oil
- 1 teaspoon baking powder
- 1/2 cup unsweetened apple sauce
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 1/2 cups old fashioned oats
- 1 egg
- 1 cup lowfat milk
- 1 apple (peeled and sliced into very thin pieces)
- 1/2 cup dried cranberries
- cooking spray
- extra cinnamon for sprinkling
- extra brown sugar for sprinkling
- 1/2 cup warm lowfat milk for serving
Mango-Avocado Salad with Black Beans and Lime Vinaigrette
By khoglan1
In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt
- 2 ripe avocados, peeled and cut into 1/2" cubes
- 3 T lime juice
- 1 ripe mango, peeled and cut into 1/2" cubes
- 1 jalapeño, seeded and minced
- 1 t grated lime zest
- 1/2 t salt
- 1/4 t sugar (or agave nectar)
- 2 T chopped cilantro, plus more for garnish
- 4 T olive oil
- 1 15.5-oz can black beans, drained and rinsed
- black pepper, to taste
Butternut Squash Chili Recipe
By khoglan1
To assemble in a slow cooker: Drizzle the olive oil in the bottom of the cooker; add the garlic and spices and sti...
- 1 tablespoon extra virgin olive oil
- 3-6 cloves garlic, to taste, minced
- 1 teaspoon each: cumin, chili powder and ginger
- 1 medium red or sweet onion, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, cored, seeded, diced
- 1 green bell pepper, cored, seeded, diced
- 2 cups butternut squash, cubed
- 3 cups gluten-free broth
- 1 28-oz. can Muir Glen Fire Roasted Whole Tomatoes, diced or broken up, with juice
- 1 cup chopped green chiles- mild or hot, as you prefer
- 2 14-oz. cans black beans, rinsed, drained
- 1 14-oz. can white Northern beans, or red kidney beans, rinsed, drained
- 1 tablespoon golden balsamic vinegar or rice vinegar
- 1 tablespoon organic raw agave nectar
- 1 large fresh lime- for juice and garnish
Avocado & Cream Cheese Sammie
By khoglan1
1. Spread the slices of avocado on one slice of the bread
- 1 ripe Avocado, cut in half and sliced
- 1/4 Cup Cream Cheese
- 4 Slices of Bread (I know the bread in the picture above looks like white bread, but it’s not. It’s sourdough from our local farmer’s market. You can use any kind of bread you like, though.)
Charred Pepper Salad
By khoglan1
Preheat broiler to high, for 5 minutes
- salad
- 4 medium red peppers
- 2 small jalapeno peppers
- 1 c cooked quinoa
- 1/3 c pine nuts, toasted
- 1/2 c crumbled feta cheese
- dressing
- 1/4 c olive oil
- 2 T red wine vinegar
- juice of 1/2 lemon
- 1/2 t smoked Spanish paprika
- 1 t salt
sweet corn pancakes
By khoglan1
Melt butter in a large cast iron skillet or griddle pan over medium heat
- 2 tablespoons butter (1 ounce or 28 grams), plus additional for brushing pan
- 3/4 cup kernels cut from one large ear sweet fresh corn
- 1/8 teaspoon (1 gram) salt plus additional for seasoning corn
- 1 large egg
- 1 1/4 cups (296 ml) buttermilk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (13 grams) sugar
- 3/4 cup (3 3/8 ounces) all-purpose flour
- 1/4 cup (3/4 ounce or 22 grams) cornmeal, any kind
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon baking soda
Baked French Toast with Blueberries
By khoglan1
Place an oven rack in the middle of the oven
- * Butter, for greasing
- 6 * 6 eggs
- 3 * 3 cups whole milk
- 3/4 * 3/4 cup maple syrup, plus extra for serving
- 2 * 2 teaspoons ground cinnamon, plus 1 tablespoon
- 1/4 * 1/4 teaspoon fine sea salt
- 1 * 1 lemon, zested
- 3 * 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
- 2 * 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
- 3 * 3 tablespoons granulated sugar
Polenta Pizza Stackers
By khoglan1
Preheat the oven to 400 degrees
- 1 tube pre-made polenta
- 1 cup marinara
- 1/2 cup shredded part skim mozzarella
- olive oil cooking spray
- basil for garnish
Zucchini Linguine with Herbs
By khoglan1
Heat olive oil in pan and saute zucchini, green onion and garlic until soft about 4-5 minutes
- 1 Tbsp olive oil
- 3 zucchini, sliced into strips with mandoline
- 1 bunch green onions, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp herbs (I used thyme and rosemary leftover from risotto and dip)
- Fresh whole grain linguine
- Parmesan cheese for sprinkling
Tomato and Peach Panzanella
By khoglan1
Tear or cut your bread into rough 1-inch pieces
- 1/2 to 1 * 1/2 to 1 loaf of day-old crusty bread
- 1 * 1 pint cherry tomatoes or two to three tomatoes, chopped
- 2-3 * 2-3 peaches chopped in 1/2 inch chunks, peeled or not
- 1-2 * 1-2 cloves garlic, finely chopped
- 2-3 * 2-3 tablespoons of fresh herbs - basil, mint, oregano
- * Olive oil
- * Balsamic vinegar