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Summer Pea Ravioli

Summer Pea Ravioli

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To make the pasta, combine the flours and salt in the bowl of a food processor

  • 2 Tablespoons Olive Oil
  • 1 Leek, white and very light green parts only, finely chopped
  • 2 Garlic Cloves, minced
  • 2 Cups Green Peas, shelled
  • 1 1/2 Cups Water
  • 1 Tablespoon Dry Vermouth
  • 1 1/2 teaspoons Fresh Thyme, finely chopped
  • 1 Tablespoon Fresh Parsley, finely chopped
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • SOY RICOTTA
  • 1 Cup Soy Milk
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Salt
  • HOMEMADE PASTA
  • 1/2 Cup Unbleached Flour
  • 1/2 Cup Semolina Flour
  • 1/3 Cup Hot Water
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Olive Oil
0/5 (0 Votes)

Asain lettuce wraps

Asain lettuce wraps

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Nutritional Information Amount Per Serving Calories: 388 | Total Fat: 22

  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil
5/5 (1 Votes)

Orange Bananas Foster

Orange Bananas Foster

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Slice the bananas in half lengthwise, then again in half crosswise

  • •4 ripe but firm bananas
  • •1/2 cup frozen orange juice concentrate, thawed
  • •1/2 cup water
  • •1 teaspoon cinnamon
  • •4 tablespoons (1/4 cup) rum
  • •Fat-free and/or sugar-free vanilla yogurt
0/5 (0 Votes)

Garlic Soba Noodles

Garlic Soba Noodles

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seek out (and tend to stockpile) Organic Planet soba noodles - they are thinner than many of the other brands on t...

  • 8 ounces dried soba noodles
  • 3/4 cup bread crumbs
  • 1/4 cup Parmesan freshly grated
  • big pinch of salt
  • 12 ounces extra firm organic tofu, cut into 6 rectangular slabs
  • 2 eggs, lightly beaten
  • a generous splash of olive oil
  • 1 bunch green onions, greens trimmed, thinly sliced
  • 4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1/2 cup Parmesan, freshly grated
  • a few baby radishes, sliced paper thin
0/5 (0 Votes)

Bean and Grain Salad

Bean and Grain Salad

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Bean and Grain Salad: Bring large saucepan of salted water to boil

  • Bean and Grain Salad:
  • 1/2 cup (125 mL) soft wheat berries
  • 1 can (19 oz/540 mL) black beans, drained and rinsed
  • 1 cup (250 mL) halved cherry or grape tomatoes
  • 1 each sweet red and yellow pepper, diced
  • 2 green onions, thinly sliced
  • 1 avocado (optional), peeled and cubed
  • 1/2 cup (125 mL) crumbled Canadian Feta cheese
  • 3 cups (750 mL) torn romaine lettuce
  • 1 cup (250 mL) shredded kale
  • Coriander Chili Dressing:
  • 2 tbsp (25 mL) chopped fresh coriander
  • 2 tbsp (25 mL) each extra-virgin olive oil and canola oil
  • 2 tbsp (25 mL) cider vinegar
  • 1 tbsp (15 mL) minced shallot
  • 1 small clove garlic, minced
  • 1 tsp (5 mL) minced hot pepper
  • Pinch each salt and pepper
4/5 (1 Votes)

Curried Red Lentil Soup

Curried Red Lentil Soup

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PREPARATION Heat oil in a heavy stockpot over medium heat

  • INGREDIENTS
  • 1 tablespoon canola oil
  • 1 large onion,chopped
  • 3 cloves garlic,minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeño pepper, seeded and minced
  • 1 1/2 tablespoons curry powder
  • 1 teaspoons cinnamon
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 1/2 cups red lentils, rinsed and picked over (see Note)
  • 8 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh cilantro, or parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons mango chutney
  • Salt & freshly ground pepper, to taste
  • 1/3 cup plain nonfat yogurt
5/5 (1 Votes)