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Recipes
Vegan: High Protein Vegetarian Chili
By JoFClark
My Fitness Pal
- High Protein Vegetarian Chili
- 1 cup dried shiitake mushrooms
- 2 1/2 cups warm water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large carrot, quartered lengthwise and thinly sliced crosswise
- 3 cloves garlic, slivered
- 1 tablespoon minced fresh ginger
- 3 cups cooked black soybeans
- 1 3/4 pounds butternut or kabocha squash, peeled and cut into 1-inch chunks (4 1/2 cups)
- 1 can (28 ounces) crushed tomatoes
- 1 1/2 cups (3 ounces) texturized vegetable protein (TVP; such as Bob’s Red Mill)
- 2 teaspoons ancho chili powder
- 1 teaspoon salt
Sauces: Tzatziki
By JoFClark
Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it, along with draining the Cucumber and ...
- 1 1/2 cups yogurt
- 4 cloves garlic, minced
- 1 Tablespoon dill (sub. 1/4 tablespoon of tarragon if no dill available)
- 2 Tablespoons olive oil
- 4 Tablespoons lemon juice (optional, usually not used)
- 2 small cucumbers, diced
- Salt, to dry cucumber
- white pepper, to taste (optional, usually not used)
- salt, to taste
Seafood: Swordfish
By JoFClark
Swordfish Stir-Fry Heat the oil in a wok or large skillet and add the carrots, onion, zucchini and thyme, stir-fry...
- Swordfish Stir Fry
- 1 lb swordfish chunks
- 1 T oil
- 2 carrots, thinly sliced
- 1 onion, thinly slied
- 3 zucchini, thinly sliced
- 1/4 t thyme leaves, crushed
- 1/4 t pepper
Cookies: The Original Peanut Butter Cookie
By JoFClark
Preheat oven to 350 degrees Line baking sheets with parchment paper In a large mixing bowl, cream together the pean
- 1 cup + 2 T peanut butter
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 egg
- 2 T milk
- 1 t vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 t baking powder
- 1/4 t salt
- 1/2 cup Peanut Butter chips (Reese brand)
- 1/2 cup Chocolate Chips (optional)
- 3/4 cup sugar (for rolling dough balls, may need more or less)
Poultry: Duckett's Chicken Casserole
By JoFClark
Stew chicken Mix broth with undiluted soup and add shredded chicken Melt butter and mix with dressing Layer with ch
- 1 package dressing mix
- Cream of mushroom soup
- Cream of chicken soup
- 1 stick butter
- 4 large chicken breasts
Lamb: Traditional Leg of Lamb
By JoFClark
Preheat oven to 350 degrees
- 1 leg of American lamb, 5-6 lbs
- 3-4 cloves fresh garlic
- 1 t lemon pepper seasoning
- 1 can beef broth, reduced sodium
- 1/2 cup water
- 8 small carrots, peeled
- 1 large onion, peeled and quartered
- 6 large potatoes, peeled and quartered
Sauces: Fresh Pasta con Vodka Sauce
By JoFClark
Pasta: Put the flour in a large mixing bowl
- Pasta:
- 4 cups semolina durum flour
- 6 eggs
- 2 teaspoons olive oil
- Sauce:
- 1/4 cup olive oil
- 1 chopped onion
- 1 cup vodka
- 3 1/2 cups marinara sauce
- Oregano, salt and pepper, optional
- 1 cup half-and-half
- Basil leaves, for garnish
Seafood: Swordfish Kabobs
By JoFClark
Although the swordfish retains the image as a demon from the deep seas, it is unique because of its long nose which...
- 1 lb swordfish
- 1 lb bay or ocean scallops
- 1/2 lb bacon (cut each strip in half)
- 1 pt cherry tomatoes
- 2 green peppers, cut in wedges
- 4 oz fresh, whole mushrooms
- 1/4 cup soy sauce
- 2 cups dry sherry
- Juice of fresh lemon
- Salt & pepper to taste
Breads: Mildred Foreman's Turkey Dressing
By JoFClark
Mix very lightly Bake at 350 degrees until done
- 2 packages Jiffy Cornbread Mix (prepared to directions)
- 4 slices toast
- 1 box Waverly Wafers
- 1 bunch celery
- 4 onions
- 2 eggs beaten in 1/2 cup milk
- Broth to right consistency
Salads: Roasted Vegetables & Quinoa Salad
By JoFClark
Cook quinoa for 15-18 mins, fluff Mix vinegar garlic lemon olive oil and pour over Cook veggies in 400 degrees 10-1
- 1 cup quinoa
- 2 c salted water or veg stock
- 1/2 c red wine vinegar
- 2 cloves garlic, minced
- 1 lemon, seeded and juiced
- 3 T olive oil
- 1 c vegetables - cauliflower zucchini kale
- 2 T olives, sliced
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, sliced
- 5-6 basil leaves, rolled and sliced
- Feta cheese
- 2 T pine nuts