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Recipes
Black Bean and Sweet Potato Quesadillas
By damiles1
These quesadillas are a regular with the E2 plant-strong Hall family
- 1 large sweet potato
- 1 cup brown rice, cooked
- 8 ounces vegetarian, no added oil, refried beans
- 1 cup salsa
- 1 cup fresh spinach
- 8 ounces black beans, drained and rinsed
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 jalapeño pepper, diced (optional and HOT)
- 6-8 whole wheat tortillas
Grilled Parmesan Zucchini
By damiles1
Preheat an outdoor grill for medium-high heat
- cooking spray
- 3 tablespoons butter, melted
- 1 clove garlic, minced
- 1 large zucchini, very thinly sliced
- 1/2 cup shredded Parmesan cheese
Zesty Mini Bell Pepper Salad Recipe
By damiles1
Instructions Remove the tops and seeds from bell peppers, then cut them in half lengthwise and cut into thin stri...
- 1 lb sweet multi-colored mini bell pepper
- 1/2 of a medium sweet onion or purple onion, thinly sliced
- 2 Tbsp Fresh dill, chopped
- 2 1/2 Tbsp white vinegar or Fresh lemon juice (I preferred the vinegar)
- 3 Tbsp extra virgin olive oil
- 1/2 tsp garlic salt, or to taste
- Pinch of black pepper
Asian Inspired Pulled Pork Salads
By damiles1
Per serving (recipe makes 2) - 285 calories, 34 carbs, 5 fat, and 28 protein
- Ingredients
- Pork
- 4 to 5 lb pork shoulder roast
- 4 cloves garlic, cut in half
- 1 pkg Lipton dry onion soup mix
- 1 cup water
- 1/4 cup soy sauce
- 1/2 cup white wine (or white wine vinegar)
- 1/3 cup chicken broth
- 1 Tbsp sesame oil
- 1 Tbsp sugar
- 2 Tbsp sweet chili sauce
- 2 Tbsp cornstarch
- Salad
- 4 cups spinach, torn
- 4 cups lettuce, shredded
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 cup carrot, shredded
- 1 cup sugar snap peas, cut in thirds
- 1/4 cup alfalfa sprouts
- 1 Tbsp sesame seeds
Shrimp and Chicken Fajitas
By damiles1
Shrimp and Chicken Fajitas
- The Chicken
- 4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
- Juice of 1 lime (about 2 tablespoons)
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon Ancho chili powder
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon Cholula Chipotle Hot Sauce
- The Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon achiote oil
- 1 tablespoon Cholula Chipotle Hot Sauce
- The Veggies
- 3 large bell peppers (assorted colors are pretty) cut into strips
- 1 medium onion, chopped
- 3 gloves garlic, crushed and chopped
- 3 scallions, roughly chopped
Grilled Alaskan King Crab
By damiles1
Pre-heat covered grill to 400°F (200 C)
- 2 Kg Frozen Alaskan King Crab Legs
- ¼ cup melted butter, salted
- 3 cloves garlic, minced
Spinach and Feta Frittata
By damiles1
Preheat the oven to 450 degrees F
- 1 red bell pepper
- 4 tablespoons extra-virgin olive oil
- 1 bunch scallions, sliced
- 1 5-ounce package baby spinach
- Kosher salt and freshly ground pepper
- 8 large eggs
- 4 tablespoons whole-wheat breadcrumbs
- 1/2 cup crumbled feta cheese
Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing
By damiles1
Coat chicken with balsamic, oil, seasoning and rosemary and set aside
- 1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")
- 2 tablespoons balsamic vinegar, enough to just coat the breast slices
- 3 tablespoons extra-virgin olive oil, just eyeball it
- Grill seasoning blend, or coarse salt and pepper
- 4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons
- 1 pound center cut bacon, chopped into 1-inch pieces
- 1 pound fresh spinach leaves, trimmed and cleaned
- 8 gourmet white stuffing mushrooms, thinly sliced
- 8 radishes, thinly sliced
- 4 scallions, thinly sliced on an angle
- Dressing
- 2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
- 1 large shallot, minced
- 3 rounded spoonfuls Dijon mustard
- 3 tablespoons balsamic vinegar
- Single Portion
- 1/2 pound boneless chicken breast cutlets
- 2 teaspoons balsamic vinegar, 2 splashes
- 1 tablespoon extra virgin olive oil, eyeball the amount
- Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper
- 1 sprig fresh rosemary, leaves stripped from stem and finely chopped
- 4 slices center cut bacon
- 1/4 pound fresh spinach, trimmed and cleaned
- 2 gourmet white stuffing mushrooms, thinly sliced
- 2 red radishes, thinly sliced
- 1 scallion, thinly sliced on an angle
- 1/2 shallot, chopped
- 1 /4 cup extra-virgin olive oil, just eyeball it
- 1 rounded spoonful Dijon mustard
- 1 tablespoon balsamic vinegar
Pasta with Chorizo and Chickpeas
By damiles1
Heat oil in a large skillet over medium-high heat
- small shallots, chopped
- lb. fresh Mexican chorizo or hot Italian sausage, casings removed
- Tbsp. tomato paste
- Tbsp. olive oil
- cups low-sodium chicken broth
- 15-oz. can chickpeas, rinsed
- oz. small dried pasta (such as malloreddus or orecchiette)
- Kosher salt
- Tbsp. chopped fresh flat-leaf parsley (optional)
- tsp. crushed red pepper flakes
- Finely grated Parmesan and lemon zest (for serving)
Fried Chicken Wings with Black Bean Sauce
By damiles1
In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar...
- 1/2 cup Chinese black bean sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup water
- 3 tablespoons Sriracha chile sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1/2 teaspoon Chinese five-spice powder
- 6 cups vegetable oil, for frying
- 4 pounds chicken wings, patted dry