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Recipes
Pumpkin Nutella Bread
By khoglan1
1. Preheat the oven to 350 degrees F
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 cups sugar
- 1/2 cup canola oil
- 1/3 cup water
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon hazelnut extract
- 8 tablespoons Nutella (2 tablespoons per mini loaf)
buttermilk dressing
By khoglan1
combine all ingredients and chill
- 1 cup buttermilk
- 1 cup reduced fat sour cream
- 4 tbsp cider vinegar
- 2 minced garlic cloves
- 4 tbsp chopped scallions
- 1 tbsp chopped parsley
- 1 tsp salt and pepper
Grilled Pear, Brie, and Honey Crostini
By khoglan1
1. Preheat the oven to 400 degrees
- 1 French baguette, sliced 1/2 inch thick
- Brie cheese, thinly sliced, rind removed
- 2 pears, halved, cored, and thinly sliced
- Honey
- Fresh rosemary, finely chopped
Chickpea Noodle Soup
By khoglan1
In a large pot, bring water to a boil, over high heat
- 8-10 c water (I use 8 c, but like the last few bowls to be just noodles/chickpeas)
- 2 T olive oil
- 1 T salt
- 1/2 t garlic powder
- 1 lb pasta (I use thin spaghetti, broken in half)
- 2 15.5-oz cans chickpeas, drained and rinsed
- black pepper, to taste
Flatbread with Gorgonzola, Caramelized Onions & Arugula
By khoglan1
In a sauté pan, add olive oil and butter, over medium-low heat, until butter has melted
- 1 T olive oil
- 3 T butter
- 3 medium onions, sliced very thin
- 3/4 c water
- 1/2 t dry active yeast
- 2 c all-purpose flour
- 1/2 t salt
- 4 c arugula, loosely packed
- 1 c gorgonzola cheese
- black pepper, to taste
Crepes
By khoglan1
1. Place all the ingredients in a blender and puree
- 2 Eggs
- 1 Cup Flour
- 3/4 Milk
- 1/2 Cup Water
- 1/2 Tsp Vanilla
- 2 Tbsp Butter, melted
- Butter for sauteing
Sweet Potato Black Bean Enchiladas
By khoglan1
Preheat your oven to 350 degrees F
- Quickie Green Chile Sauce:
- 1 cup light vegetable broth
- 1 tablespoon arrowroot starch dissolved in a little cold water
- 1 generous cup chopped roasted green chiles- hot or mild
- 2-3 cloves garlic, minced
- 1 teaspoon cumin or chili powder, hot or mild, to taste
- For the filling:
- 1 15-oz can organic black beans, rinsed, drained
- 3-4 cloves garlic, minced
- Fresh lime juice from 1 big juicy lime
- 2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
- 1/2 cup chopped roasted green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
- Sea salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro
- To Assemble:
- 2-4 tablespoons light olive oil or vegetable oil, as needed
- 8 white corn tortillas (I used Mission gluten-free tortillas)
- Shredded Monterey Jack cheese, or vegan cheese, if desired
Leek and Apricot Strudel with Pinenuts
By khoglan1
Heat a teaspoon of olive oil in a large pan, and add in the chopped leeks
- 5 - 5 leeks, trimmed, rinsed clean and chopped thinly
- 16 - 16 dried apricots, diced
- 1/3 - 1/3 C pinenuts, toasted
- 100 - 100 g ricotta (or other fresh cheese)
- 8 - 8 sheets of filo dough
- 1/2 - 1/2 C breadcrumbs
- 1/4 - 1/4 C + 1 tsp olive oil
- - salt, pepper
Leftover Rice Pudding
By khoglan1
1. Place all the ingredients in a sauce pan and cook over medium heat for 8-10 minutes or until it starts to thicke...
- 2 Cups Cooked White or Brown Rice
- 1 Cup Vanilla Rice Milk (you can also use cow’s, almond or soy milk)
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- 2 Tbsp – 1/4 Cup Agave Nectar
Sweet Broiled Salmon
By khoglan1
1. Turn on oven broiler. 2
- 2 Tbsp Honey
- 2 Tbsp Soy Sauce
- 2 Tsp Ginger, peeled and minced
- 1 Tbsp Rice Vinegar or Cider Vinegar
- 4 Salmon Fillets, skinned, washed and patted dry
- Toasted Sesame Seeds