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Zucchini Fritters with Herb-Garlic Aioli

Zucchini Fritters with Herb-Garlic Aioli

By

http://www.theroastedroot

  • For the Gluten Free Zucchini Fritters:
  • 1-1/4 pounds zucchini squash, grated (2 medium)
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/3 cup blanched almond meal
  • 2 tablespoons ground flax seed
  • 3 tablespoons gluten free all-purpose flour
  • 1/2 cup parmesan cheese
  • 3/4 teaspoon salt
  • 2 to 3 tablespoons grapeseed oil for cooking
  • For the Herb-Garlic Aioli
  • 1/2 cup Hampton Creek Garlic Mayo
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped
4.6/5 (5 Votes)

Potato Pancakes with Guacamole and Poached Eggs

Potato Pancakes with Guacamole and Poached Eggs

By

From the Joy of Kosher: http://www

  • Guacamole
  • 4 ripe avocados, peeled and pitted
  • 1/4 cup lime juice
  • 1 small red onion, diced
  • 2 tablespoon chopped cilantro, plus more for garnish
  • 1/2 teaspoon garlic powder
  • Potato Pancakes
  • 4 medium Idaho potatoes, peeled
  • 3 eggs, beaten
  • 2 tablespoon matzah meal
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon coarse black pepper
  • 6 tablespoon canola oil or olive oil
  • Poached Eggs
  • 8 large eggs
  • 2 tablespoon white wine vinegar
  • Kosher salt
  • Freshly ground black pepper
4.4/5 (7 Votes)

Cumin-Spiced Chickpeas and Carrots on Couscous

Cumin-Spiced Chickpeas and Carrots on Couscous

By

Cooking Light August 2011 WW Pts Plus = 11 Nutritional Information Amount per 4 servings Calories: 420 Fa...

  • 1/2 cup organic vegetable broth
  • 1 tablespoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 2 (15 1/2-ounce) cans chickpeas rinsed and drained
  • 3 tablespoons canola oil, divided
  • 1 cup chopped red bell pepper
  • 1 cup julienne-cut carrots
  • 1 jalapeño pepper, finely chopped
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 4 cups warm cooked couscous (about 2 cups dry)
  • 1/2 cup cilantro leaves
  • Lemon wedges (optional)
4.8/5 (4 Votes)

Earl Grey Ginger Spritzer

Earl Grey Ginger Spritzer

By

Recipe Type: Drinks Prep time: 2 hours Cook time: 5 mins Total time: 2 hours 5 mins Serves: 4

  • 2 cup water, boiled
  • 2 Earl Grey tea bags
  • 16 ounces (1 1/2 bottles) good quality non alcoholic ginger beer, chilled
  • Fresh mint leaves
4.6/5 (11 Votes)

Polenta Toasts with Balsamic Onions, Roasted Peppers, Goat Cheese and Thyme

Polenta Toasts with Balsamic Onions, Roasted Peppers, Goat Cheese and Thyme

By

Cooking Light: NOVEMBER 2013 The polenta and onions may be prepared a few days in advance

  • 1 polenta log
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 cups vertically sliced onion
  • 1 thyme sprig
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped bottled roasted red bell peppers
  • 2 ounces goat cheese, crumbled (about 1/4 cup)
  • 2 teaspoons fresh thyme leaves
4.6/5 (9 Votes)

Grilled Stuffed Mini Bell Peppers

Grilled Stuffed Mini Bell Peppers

By

Recipe: http://www.centercutcook

  • 8 mini bell peppers, rinsed and cut in half lengthwise (remove any seeds)
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1 green onion, chopped
  • 3 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • Salt, pepper
4.7/5 (6 Votes)

Pasta Shells with Egg, Beet, 
and Arugula Salad

Pasta Shells with Egg, Beet, 
and Arugula Salad

By

Vegetarian Times Pasta salad meets egg salad meets finger food! Cook up a few extra shells in case some tear while ...

  • 16 jumbo pasta shells
  • 1 golden beet (about 5 1/2 oz.)
  • 2 Tbs. reduced-fat mayonnaise
  • 2 Tbs. white balsamic vinegar, divided
  • 1/4 tsp. dry mustard powder
  • 6 hard-boiled eggs, finely diced
  • 1 Tbs. olive oil
  • 1 1/2 cups baby arugula, coarsely chopped
  • Microgreens, such as amaranth, for garnish, optiona
4.5/5 (2 Votes)

Adzuki Bean and Winter Squash Saute

Adzuki Bean and Winter Squash Saute

By

Vegan Planet - Robin Robertson The naturally sweet adzuki bean and winter squash complement each other in flavor an...

  • Changes I made:
  • 1 medium-size winter squash, such as butternut, buttercup, or kabocha
  • 2 Tbsp olive oil
  • 3 shallots, halved and sliced
  • 1/4 c. water
  • 1 Tbsp tamari
  • 1-15 oz. can adzuki beans, drained and rinsed
  • Salt and freshly ground pepper
  • I used 1/2 a red onion, since I didn't have any shallots on hand
  • I used a can of red kidney beans
  • I added 1 clove garlic
  • I added chopped kale in the last 5 minutes to the pan
  • I added a splash of red wine vinegar at the end
0/5 (0 Votes)

Baked Ziti and Summer Veggies

Baked Ziti and Summer Veggies

By

Cooking Light YIELD: 4 servings (serving size: about 1 1/2 cups) Nutritional Information ------------------...

  • 4 ounces uncooked ziti
  • 1 tablespoon olive oil
  • 2 cups chopped yellow squash
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup (2 ounces) part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • Cooking spray
4.5/5 (4 Votes)

Spicy Black Bean Burgers

Spicy Black Bean Burgers

By

The Vegan Table 151 calories, 1g fat, 7g protein, 6g fiber

  • 1/4 cup all purpose flour
  • 1/4 cup coarse cornmeal or polenta
  • olive oil or canola oil for sauteing
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 2 cups cooked or canned black beans rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup bread crumbs
  • 2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 2 tbsp minced fresh parsley
0/5 (0 Votes)