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Recipes
Peanut Butter Dog Biscuits 2
By sherryl61
1. Preheat oven to 375 degrees F
- 2 cups whole-wheat flour
- 1 tbsp. baking powder
- 1 cup peanut butter (chunky or smooth)
- 1 cup milk
Quinoa Tabbouleh
By sherryl61
*Cook's Note: I chop the parsley and the mint by hand
- 1/2 cup quinoa (red or white), rinsed
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- A pinch of freshly grated nutmeg
- 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
- 1/2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Braised Cabbage
By sherryl61
In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes
- 2 tablespoons butter
- 1 yellow onion, sliced with the grain
- 1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)
- 1 tart apple, peeled and grated
- 1 tablespoon brown sugar
- 1/4 cup red wine
- 1/4 cup apple cider vinegar, plus a splash
- 1/4 cup water
- Salt and freshly ground pepper
Soy-Lemon Flank Steak with Arugula
By sherryl61
This inexpensive cut of meat makes excellent use of one mighty marinade: The combination of olive oil, soy sauce, l...
- 1/4 cup extra-virgin olive oil
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons packed light-brown sugar
- 2 cloves garlic, smashed
- 1 1/2 pounds flank steak
- 1/2 bunch arugula (about 2 ounces), leaves torn if large
- Coarse salt and freshly ground pepper
- Lemon wedges, for serving
Cumin-Scented Quinoa and Black Rice
By sherryl61
Bring rice and 1 cup water to a boil in a small saucepan
- 1/2 cup short-grain black rice
- 1 cup red quinoa, rinsed well
- 1 bay leaf
- 1/4 teaspoon kosher salt plus more
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin seeds
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons 1” pieces chives
- Freshly ground black pepper
- 1 avocado, peeled, pitted
- 1 lemon, cut into wedges
Autumn Sweet Potato Smoothie
By sherryl61
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 1/3 cups (200 g) red grapes
- 1/2 medium orange, peeled
- 1/2 (5 oz) sweet potato, cooked and cooled
- 1/2 (4.1 oz) medium apple, halved
- 1/4 cup (25 g) fresh or frozen cranberries
- 1/2 teaspoon fresh ginger or Ginger Paste (See Recipe)
- 2 dates, pitted
- 2 cups (480 ml) ice cubes
Fish Tacos
By sherryl61
Lovely light fresh fish tacos
- TACO SEASONING:
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- FISH TACOS:
- 1 1/2 pounds mahi mahi
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 corn tortillas, warmed
- Shredded red and green cabbage, for serving
- Nonfat Greek yogurt, for serving
- Lime wedges, for serving
- Hot sauce, for serving
Sauteed Potatoes with Chorizo
By sherryl61
Heat the oil in a heavy large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 10 ounces Mexican pork chorizo, casings removed*
- 1 small onion, diced
- 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
- Kosher salt and fresh ground black pepper
Campfire Beans
By sherryl61
NOTE: beans have to soak overnight for about 10-12 hours
- 4 strips bacon, cut into 1-inch pieces
- 1/2 medium white onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 4 cups pinto beans, soaked overnight, drained
Cinnamon Streusel Coffee Cake (Martha Stewart)
By sherryl61
Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this so...
- FOR THE STREUSEL TOPPING AND CENTER
- 1 3/4 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- Coarse salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1 1/2 cups coarsely chopped toasted pecans
- FOR THE CAKE
- 1 stick unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- FOR THE GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons whole milk