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Recipes
Creamy Carrot Soup
By kspurlock
Using a small stock pot, heat olive oil, over a medium-high flame
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 3/4 cup onion, diced
- 1 tablespoon ginger, peeled and chopped
- 3 cups carrots, peeled and chopped
- 4 cups vegetable stock
- 2 tablespoons rice
- 1 cup Stonyfield lowfat plain yogurt
- 2 to 3 tablespoon flour
- Salt and pepper to taste
Moroccan Couscous & Chickpea Salad
By kspurlock
Place couscous & dried cherries in a bowl with boiling water
- 1 c couscous
- 1/2 c dries cherries
- 1 c boiling water
- 5 T olive oil
- 1 large orange bell pepper
- 1 large onion sliced thin
- 1 1/2 t ground cumin
- 1/2 t ground ginger
- 1/4 t cinnamon
- 1/4 t black pepper
- 1 16 oz can chick peas drained
- 1/4 c fresh cilantro
- 3 T rice wine vinegar
- 3 T frozen oj concentrate
Teeny Zucchini Bread
By kspurlock
1) Heat oven to 350. Mix flour, baking powder, cinnamon, and salt in a bowl
- 1 ½ cubs all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- ¾ cup sugar
- 1 ¾ cups coarsely shredded unpeeled zucchini (1 medium)
- ½ cup canola oil
Torrey's Quiche
By kspurlock
1. Spread brocoli on bottom of pie dish (along with whatever you are adding in) 2
- 10 oz chopped brocolli (or whatever you want in your quishe - I usually just line the bottom of the pie dish)
- 1 C. Sour Cream
- 1 C. Cottage Cheese
- 1/2 C. Bisquick
- 1/4 C. Butter, Melted
- 2 Eggs
- 2 Tomatoes, sliced thin (I usually skip this step)
- 1/2 C. Parm. Cheese
Shrimp Curry
By kspurlock
Per Serving: 388 calories, 28g protein, 12 g fat, 43g carb, 4g fiber, 88mg calcium, 4 mg iron, 448 mg sodium
- 1 cup chopped onions
- 4 tsp. olive oil divided
- 1 green or red bell pepper, cut into strips
- 1 lb. uncooked, peeled shrimp
- 1 Tbs. red curry paste
- 2 Tbs. water
- 1 cup light coconut milk
- 1 tsp. curry powder
- 3 Cups cooked brown rice
3-Bean Chili
By kspurlock
1. Heat oil in a large nonstick saucepot over medium heat
- 1 tablespoonolive oil
- 1 medium-size onion, chopped
- 2 cloves garlic, peeled and chopped
- 3 tablespoonschili powder
- 2 sweet bell peppers, cored and diced
- 1 medium-size zucchini, trimmed and diced
- 1 can (14.5 ounces)diced tomatoes
- 1 can (8 ounces)no-salt-added tomato sauce
- 1/4 cupketchup
- 1/2 teaspoondried oregano
- 1 can (15 ounces)black beans, drained and rinsed
- 1 can (15 ounces)small white beans, drained and rinsed
- 1 can (15 ounces)red kidney beans, drained and rinsed
- grated cheese, for serving (optional)
Gooey Enchiladas
By kspurlock
Preheat oven to 350 degrees
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 Tbs chopped garlic
- 1 14oz can diced fire-roasted tomatoes (I used plain diced tomatoes)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 lb lean ground beef
- 1 15oz can black beans, rinsed and drained
- 8 corn tortillas
- 1 1/4 cups shredded cheddar cheese
Mediterranean Poached Fish
By kspurlock
1. Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoonolive oil
- 1 medium-sizeonion, chopped
- 1/2 sweet red pepper, cored, seeded and chopped
- 2 clovesgarlic, chopped
- 1 can(14-1/2 ounces) stewed tomatoes
- 1/2 cupwhite wine or water
- 1 tablespooncapers
- 12 pitted kalamata olives, cut in half
- Zest and juice of 1 lemon
- 1/2 teaspoondried oregano
- 1/4 teaspoonsalt
- 1/8 teaspoonblack pepper
- 4 fillets(5 to 6 ounces each), such as tilapia, flounder or catfish
Grandma Breed's Pancakes
By kspurlock
Beat egg whites until stiff
- 2 c. flour
- 5 tsp. baking powder
- 1/2 tsp salt
- 2 Tbs sugar
- 1 1/2 cup milk
- 4 eggs - separated
- 1/2 cup oil
Cheese Grits
By kspurlock
Bring the water, and salt if you are using it, to a boil in a medium saucepan
- 3 cups water
- 1/4 tsp salt
- 3/4 cup quick grits
- 1 cup shredded cheddar cheese
- ground black pepper