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Recipes
Irene’s Winter Salad
By BClover
6 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 35 minutes 1
- 4 cups bite-size broccoli florets
- * 4 cups bite-size cauliflower florets
- * 1/2 cup water
- * 1/3 cup lemon juice
- * 2 tablespoons extra-virgin olive oil
- * 1/2 teaspoon garlic powder
- * 1/2 teaspoon dried oregano
- * 1/2 teaspoon sugar
- * 1/2 teaspoon salt
- * 1/2 cup quartered pitted Kalamata olives
- * 1/4 cup chopped soft sun-dried tomatoes (see Tip)
Traditional Hummus
By BClover
1. If using dried chickpeas pick over and rinse them
- * ¾ cup dried chickpeas or 2 cups canned (rinsed)
- * water
- * 1/3 cup cooking liquid (that is left after boiling dried chickpeas)
- * 3 or 4 tablespoons of lemon juice, to taste
- * 3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
- * 1 clove of garlic
- * 1 tablespoon olive oil
- * 1/8 teaspoon of salt (or more if preferred)
Fluffy Whole Wheat Biscuits Recipe
By BClover
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup milk
Spinach Salad with Pine Nuts
By BClover
Heat a skillet on medium heat
- 4 cups of Baby Spinach Leaves
- 1 cup Cherry Tomatoes, sliced
- 1/4 - 1/2 cup Toasted Pine Nuts
- splash of Balsamic Vinegar
- splash of Extra Virgin Olive Oil
- handful grated Parmesan Cheese
- cracked Black Pepper
- Sweet Smoked Paprika (or Hot if you are adventurous!)
- Garlic Salt
Oven Baked Fajita
By BClover
Directions: Preheat the oven to 400 degrees
- Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp seasoned salt
- 1 (15 oz) can diced tomatoes with green chilies (Rotel)
- 1 medium onion, sliced
- 1/2 red bell pepper, cut into strips
- 1/2 green bell pepper, cut into strips
Pasta with eggplant and caper tomato sauce (sonoma diet)
By BClover
75 mins to make yields 8 servings cal 285, 10 g protein, 9
- 1 med eggplant (1 #) peeled and cut in 1 in cubes
- 1/4 c extra virgin olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 # plum tomatoes, cored and chopped or 4 (14.5 oz) cans diced tomatoes, undrained
- 1/2 c capers, rinsed and drained
- 1/2 c pitted kalamata olives, coarsely chopped
- 2 Tbsp fresh basil, chopped or 2 tsp dried
- 1 Tbsp fresh oregano, chopped or 1 tsp dried
- 1 Tbsp fresh thyme, chopped or 1 tsp dried
- 12 oz dried multi grain pasta
- 1/4 cup (2 oz) finely shredded parmesan
Smooth Simple Hummus Recipe
By BClover
Method Preparing the Hummus In the bowl of a food processor, combine tahini and lemon juice
- One 15-ounce can (425 grams) chickpeas, also called garbanzo beans, skins removed
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini (we used Krinos)
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt, depending on taste
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Dash of ground paprika for serving
Classic Chocolate Cake Recipe
By BClover
In a bowl, cream butter and sugar until fluffy
- 2/3 cup butter, softened
- 1-2/3 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1-1/3 cups milk
- Confectioners' sugar or favorite frosting
Feta and Sun-Dried Tomato Stuffed Chicken
By BClover
Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl
- 1/3 cup lemon juice
- 1/3 cup extra-virgin olive oil
- 2 tablespoons Greek seasoning
- 2 teaspoons lemon zest
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 (4 ounce) package crumbled feta cheese
- 6 chopped sun-dried tomatoes
- 10 pitted and coarsely chopped kalamata olives (optional)
- 1 tablespoon oil from the sun-dried tomatoes
- 4 strips roasted red pepper