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Recipes
Sesame Broccolini & Tofu
By khoglan1
Cut tofu lengthwise into thirds
- 12-14 oz tofu, drained
- 2 T olive oil
- 4 large garlic cloves, minced
- 2 t cumin seeds
- 1 t red pepper flakes
- 2 t sesame oil
- 2 t red wine vinegar
- 1 bunch broccolini, broken into bite-size pieces, tough stems discarded
- salt and pepper, to taste
Pulled Pork Tacos
By khoglan1
Preheat the oven to 325°F
- 1 pork loin (~2 pounds), cut into 3-inch chunks
- 1 tsp dried oregano
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 small onion, peeled and quartered
- 3 large cloves garlic, minced
- 1 cup chicken broth or stock
- 1 Tbsp tomato paste
- 1 Tbsp honey
- 1 orange, halved and juiced
- 1 lime, halved and juiced
- salt & pepper, to taste
- 1 package corn tortillas, warmed
- Garnishes as desired
Pan-Roasted Cauliflower
By khoglan1
In a large sauté pan, add pine nuts over medium heat, and cook, stirring often, 5-7 minutes, until toasted
- 1/4 c pine nuts
- 1 large head cauliflower, cut into tiny florets
- 2 T olive oil
- juice of 1/2 lemon
- 1 t ground mustard
- 1/2 t salt
- pepper, to taste
- 2 T chopped chives
Peach, Basil, Mozzarella, & Balsamic Pizza
By khoglan1
To make the pizza dough: 1
- For the pizza dough:
- 2 1/4 teaspoons rapid rise yeast
- 1 cup warm water
- Pinch of sugar
- 1 3/4 cups semolina flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- Corn meal-for spreading on pizza peel
- For the balsamic reduction:
- 1 cup balsamic vinegar
- Pizza toppings:
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella-sliced
- 4 peaches-thinly sliced
- 1/2 cup freshly chopped basil
perfect blueberry muffins
By khoglan1
Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- 1 large egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
- 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (2 grams) salt
- 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Coconut White Chocolate Chunk Cookies
By khoglan1
These cookies are sweet with a super soft texture due to the pudding being added! I always enjoy coconut and white ...
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounces package Coconut Creme instant pudding mix (Jell-O Brand)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweet coconut, shredded
- 2 cups white chocolate chunks or chip
blueberry & basil prosecco
By khoglan1
Combine basil and blueberries
- 1 * 1 Tbsp blueberries (organic if possible)
- 1 * 1 Tbsp basil, minced
- 6 * 6 oz chilled prosecco
Roasted Butternut Squash Orzo Salad
By khoglan1
1. Preheat oven to 400 degrees F
- 1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
- 1/2 red onion, sliced
- 3 cloves garlic
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup orzo pasta
- 4 cups water
- 2 cups fresh spinach, chopped
- 3/4 cup dried cranberries
- Drizzle of olive oil
- Salt and pepper, to taste
Quinoa Cruch Parfait
By khoglan1
Preheat the oven to 375 degrees
- 1 cup quinoa
- 1 tablespoon canola oil
- 1 tablespoon agave nectar
- 1 cup Greek yogurt
- 1/2 peach (sliced)
Pistachio Cookies
By khoglan1
Preheat the oven to 180°C (360°F), and cover a cookie sheet with parchment paper
- 1/2 - 1/2 C butter
- 1/4 - 1/4 C pistachio paste
- 1 - 1 C light brown sugar, preferably unrefined
- 1 - 1 egg
- 2 - 2 tsp vanilla extract
- 2 - 2 C flour (I use half whole wheat, half all-purpose)
- 1 - 1 tsp baking powder
- 1/2 - 1/2 tsp salt
- 50 - 50 shelled pistachios