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Recipes
Jamie Oliver's Easy Orange-Carrot Cake
By sz8jm9
Nutrition Facts Calories 341, Total Fat (g)16, Saturated Fat (g)2, Monounsaturated Fat (g)8, Polyunsaturated Fat (
- For the cake:
- 3/4 cup vegetable oil, plus a little more for greasing pan
- 1-3/4 cups light brown sugar
- 4 large eggs (preferably free-range or organic)
- Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup walnuts, roughly chopped
- 1 heaping tsp. ground cinnamon
- Pinch of ground cloves
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 10 oz. carrots, peeled and coarsely grated
- For the icing:
- 2 cups low-fat sour cream
- 2 to 3 Tbsp. powdered (icing) sugar
- 2 oranges
- OR
- 8 oz. cream cheese
- 2 oz. butter
- 6 oz. confectioner's sugar
- 1 tsp vanilla
Creamy Low-Fat Soup
By sz8jm9
Creamy and low fat? How can it be? Cream-based soups typically call on full-fat dairy for their thick, rich texture...
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 tsp fresh grated ginger
- 2 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp crushed red pepper
- 1 lb carrots, peeled and thinly sliced
- 1 medium potato, peeled and diced
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened light coconut milk
- 1/4 tsp salt or to taste
- 6 tbsp Basil Walnut Pesto, optional
- 6 tbsp nonfat plain Greek-style yogurt, optional
Honey-Spice Cake
By sz8jm9
Welcome the Jewish New Year with homemade honey cake that's a cinch to make
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 3/4 tsp ground allspice
- 2 large eggs
- 1/4 cup sugar
- 1 tbsp canola oil
- 1/2 cup honey
- 1/4 cup unsweetened applesauce
- 1 tsp lemon zest
- 1/4 cup sliced almonds
The Aaron Salad
By sz8jm9
Red River Rockhouse Restaurant - Aaron's Kale and Spinach Salad
- optional:
- kale
- spinach
- apple
- red onion/shallots
- cucumber
- red pepper
- feta
- olive oil (2 parts)
- balsamic vinegar (1 part)
- sea salt
- cracked pepper
- garlic powder
- avocado
- pine nuts
- walnuts
- shredded cabbage
Vietnamese Dressing
By sz8jm9
Mix
- 1/4 cup canola oil
- 3 TBSP tamari
- 3 TBSP sesame oil
- 3 TBSP maple syrup
- 3 TBSP rice vinegar
- 1 1/2 TBSP ground ginger
- 1 1/2 TBSP sesame seeds
Pomegranate Habanero Beef
By sz8jm9
Whole30 Customize to how spicy you like it
- 3 lb beef chuck roast or other cut that's not super lean
- 2 tsp fine sea salt
- 1 tbsp ghee
- 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
- 2 cups beef broth, reduced sodium if possible and read labels
- 2 cups pomegranate juice, make sure it's no sugar added
- Sea salt and black pepper, to taste
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
By sz8jm9
Laraine Perri, Cooking Light JUNE 2012
- Eggplant:
- 3 tablespoons warm water
- 2 tablespoons tahini (roasted sesame seed paste)
- 4 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 2 eggplants (about 12 ounces each)
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/4 cup chopped onion
- 1/4 cup fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon tahini (roasted sesame seed paste)
- 2 teaspoons olive oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 2 large eggs
- 2 garlic cloves, minced
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 1 cup chopped seeded tomato
- 1/2 cup chopped seeded peeled cucumber
- 1/2 cup vertically sliced red onion
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
Cuban Black Bean Soup
By sz8jm9
1) Heat oil over medium-high heat
- 2 tbsp olive oil
- 1 medium red or yellow onion, minced
- 2 1/2 tsp ground cumin
- half a medium red bell pepper minced
- 1 tbsp minced garlic (about 3 cloves)
- 3 15 oz cans black beans (approx. 4 cups) rinsed and drained.
- 3 cups water
- 1 to 2 tbsp fresh lime juice
- freshly ground pepper
- red pepper flakes
- lime wedges for garnish
Roasted Butternut Squash Soup
By sz8jm9
WILLIAMS-SONOMA Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producin
- 2 large butternut squashes, each 1 1/2 to 2 lb.
- 1/3 cup hazelnuts
- 6 Tbs. (3/4 stick) unsalted butter
- 2 yellow onions, chopped
- 8 fresh sage leaves, shredded
- 6 cups chicken or vegetable stock or canned broth
- Salt and freshly ground pepper, to taste
- Ground nutmeg, to taste, if needed
- Pinch of sugar, if needed
Mushroom Moussaka
By sz8jm9
The Complete Vegetarian Cookbook
- 1 eggplant (8 oz), cut into 1/2 inch slices
- 1 large potato, cut into 1/2 inch slices
- 1 oz butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 can chopped tomatoes
- 1 1/4 oz butter, extra
- 1/3 cup all purpose flour
- 2 cups milk (i used soymilk and it worked fine)
- 1 egg, lightly beaten
- 1 1/4 oz grated parmesan cheese