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Recipes
Glory Bowl
By irvingd
Serve 8
- 8 cups cooked brown rice
- 2 cups beets grated
- 2 cups carrots grated
- 2 cups almonds toasted
- 2 cups spinach leaves
- 2 cups tofu or chicken cubed
Butternut Squash Casserole
By irvingd
Preheat oven to 325 Stir together all ingredients in a bowl except pecans Pour into a casserole dish Top with pecan
- 3 cups mashed cooked butternut squash drained
- 1/2 cup sugar
- 1/4 cup melted butter
- 8oz can crushed pineapple with juice
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/8 tsp nutmeg
- 1/3 cup chopped pecans
Eggnog Cookies
By irvingd
Preheat oven to 300 In a bowl, combine all the dry ingredients together In a large bowl, cream together the sugar a...
- 2-1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1-1/4 cup sugar
- 3/4 cup butter softened
- 1/2 cup eggnog
- 1 tsp vanilla
- 2 egg yolks
Prok Tenderloin with sticky lime glaze
By irvingd
In a glass bowl whisk together soy sauce,honey,lime rind,lime juice,onion,ginger,garlic and pepper
- 1/4 cup light soy sauce
- 1/4 cup honey
- 2 tsp grated lime rind
- 3 tsp lime juice
- 1 small onion finely diced
- 1 tbsp mince gingerroot
- 2 cloves of garlic minced
- 1/2 tsp pepper
- 1 pork tenderloin
- 1 tbsp oil
Curried Green Lentil and Kale Soup
By irvingd
Serves 4-6
- 1 Tbsp oil
- 1 large onion
- 1 Tbsp each garlic and ginger pastes
- 1 tsp ground cumin and gram masala
- 1/4 tsp each cayenne pepper and salt
- 1 cup canned diced tomatoes
- 1 cup green lentils rinsed
- 1 medium sweet potato peeled and diced
- 4 cups vegetable broth
- 3/4 cup light coconut milk
- 1 cup package frozen chopped kale
Homemade Aussie Bites
By irvingd
Preheat oven to 350 In a food processor combine the oats
- 1 cup rolled oats
- 1/2 cup cooked quinoa
- 1/2 cup shredded unsweetened coconut
- 1/4 cup sunflower seeds
- 1/4 cup flax meal
- 2 Tbsp chia seeds
- 1/2 cup maple syrup
- 1/2 cup dried apricots
- 1/4 cup raisins
Shaved Brussels Sprout and Shallot Saute
By irvingd
Working in small batches place brussels sprouts in feed tube of processor fitted with thin slicing disk and slice ...
- 1 3/4 pounds, brussels sprouts outer leaves removed
- 2 tbsp butter
- 3 tbsp olive oil
- 12 medium shallots thinly sliced (about 2 cups)
- 6 garlic cloves thinly sliced
- 4 tbsp pine nuts toasted
- 2 tbsp fresh lemon juice
Wild Rice Cashew Salad
By irvingd
In a strainer rinse the wild rice under cold wter drain well Into a 3 qt saucepan put the wild rice and chicken bro...
- 1 cup wild rice
- 4 cups chicken broth
- 3 Tbsp olive oil
- 1-1/2 cups red bell peppers chopped
- 3/4 cups cashews coarsely chopped
- 2 green onions sliced
- Dressing
- 3 Tbsp rice vinegar or 3 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 1 garlic clove minced
- 1/4 tsp salt
- 1 dash of pepper
Turkey Veggie Meatloaf Cups
By irvingd
1. Preheat oven to 400. Spray 20 muffin tins with cooking spray 2
- 2 cups coarsely chopped zucchini
- 1-1/2 cups chopped onion
- 1 red pepper chopped
- 1 lb ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 Tbsp worcestershire sauce
- 1 Tbsp Dijon mustard
- 1/2 cup bbq sauce
Strawberry Rhubarb Crisp
By irvingd
Preheat oven to 350 degrees Combine all the ingredients in a large bowl and stir to be sure everything is well comb...
- Filling:
- 1 quart strawberries stemmed and quartered
- 4 stalks rhubarb, cut into 1/2 inch lengths
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 orange zested and juiced
- 2 Tbsp balsamic vinegar
- Topping:
- 1-1/4 cup whole wheat flour
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1-1/4 sticks butter cut into pea-sized pieces
- 1 tsp vanilla
- pinch salt
- 1-2 Tbsp water