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Recipes
After School Applesauce Cupcakes
By aiati
Recipe courtesy of babycakes cupcake maker
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 1/2 teaspoons cider vinegar
- 1/3 cup chopped pecans, toasted
White Cake (Dairy Free)
By aiati
1. Preheat the oven to 350 F
- 3 cups cake flour
- 2 t. baking powder
- ¾ t. salt
- 1 ½ cups dairy-free soy margarine
- 2 ¼ cups granulated sugar
- ¾ t. pure vanilla extract
- 1 cup plain unsweetened almond milk
- 8 large egg whites
Turkey Burgers
By aiati
Directions Preheat the grill for high heat
- 2 pounds lean ground turkey
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh ginger root
- 1 medium red onion, diced
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon salt
- 1/4 cup low sodium soy sauce
- 1 tablespoon freshly ground black pepper
- 1 tablespoons paprika
- 1 tablespoon ground dry mustard
- 1 tablespoon ground cumin
Mango Salsa
By aiati
Combine all ingredients in a bowl and mix with a fork
- 2 Ripe mangos, peeled and cubed
- 2 Scallions, trimmed and diced
- 1/4 Cup fresh cilantro
- 2 Tbsp fresh lime juice
- 1 Jalapeno pepper, seeds removed, minced
Roasted Brussels Sprouts
By aiati
1999, The Barefoot Contessa Cookbook, All rights reserved
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Green Bean and Cucumber Salad
By aiati
Cook beans until barely done
- 1 Pound green beans
- 2 Tbsp grapeseed oil
- 2 Tbsp tarragon vinegar
- 1/4 Cup chicken broth
- 1 Tbsp finely chopped parsley
- 1/4 Tsp dried minced onion
- 1/2 Tsp salt
- 1/8 Tsp pepper
- 1 Large cucumber
Roasted Halibut with Grapefruit Fennel Salsa
By aiati
Recipe courtesy Giada De Laurentiis
- 1 cup ruby red grapefruit segments (about 2 grapefruits)
- 1/4 cup grapefruit juice
- 1 teaspoon grapefruit zest
- 1 fennel bulb, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons pitted nicoise olives, halved
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 4 (6-ounce) pieces halibut
- 1/4 teaspoon ground black pepper
Champagne Risotto with Turkey Bacon
By aiati
Directions Preheat the oven to 450 degrees F
- 8 slices turkey bacon
- 6 cups reduced-sodium chicken broth
- 12 asparagus spears, cut diagonally into 1-inch pieces
- 1 tablespoons avocado oil
- 2 shallot, finely chopped
- 1 1/2 cups Arborio rice or medium-grain white rice
- 1 1/2 cups Champagne
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Blueberry Pomegranate Dressing
By aiati
Copyright 2006, Robin Miller, All Rights Reserved
- 1/2 cup blueberry pomegranate juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 to 2 teaspoon agave (or honey)
- Salt and ground black pepper
Red Potato Salad With Sour Cream and Dill
By aiati
Cut the potatoes into small, bite-size chunks and place in a medium saucepan
- 2 pounds small red potatoes, scrubbed
- 3 to 4 eggs, hard-cooked and diced
- 2 ribs celery, diced
- 1/2 cup diced red onion
- 4 green onions, thinly sliced
- 2 tablespoons diced dill pickle
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon tarragon vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon pepper