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Recipes
Whole-Wheat Buttermilk Cheese Biscuits
By BClover
Preheat the oven to 450 degrees F
- 2 cups whole wheat flour (I used King Arthur’s white whole-wheat organic flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 3/4 cup grated cheese (I used white cheddar)
- 1 cup buttermilk
Crockpot Sesame Meatballs Recipe | Yummly
By BClover
Meatballs In a large bowl, combine the meatball ingredients
- Meatballs
- 1 lb. ground pork
- 1 lb. ground beef
- 2 large eggs, lightly beaten
- 3 large garlic cloves, minced
- 1/4 cup grated onion
- 1/4 cup Panko breadcrumbs (Japanese style breadcrumbs found next to regular breadcrumbs or in Asian food aisle)
- 1/4 cup fresh cilantro, chopped
- salt and pepper
- Sauce
- 3/4 cup packed brown sugar
- 1/2 cup soy sauce (I used low-sodium)
- 1/2 cup ketchup
- 1/4 cup honey
- 2 Tbsp. white wine vinegar
- 3 garlic cloves, minced
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. crushed red pepper flakes (use 1/4 tsp. for little less heat)
- 2 Tbsp. green onion, white and green parts chopped
- 1 Tbsp. sesame seeds
Curry-Spiced Noodles
By BClover
1. Cook noodles according to package directions, omitting salt and fat
- 8 ounces dry udon noodles (thick, round Japanese wheat noodles) or spaghetti
- 4 teaspoons peanut oil, divided
- 2 cups julienne-cut carrot
- 2 cups julienne-cut red bell pepper
- 1 cup julienne-cut green bell pepper
- 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
- 3 tablespoons chopped peeled fresh lemongrass
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon red curry paste
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 8 garlic cloves, minced
- 1 cup organic vegetable broth
- 1/2 cup water
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon kosher salt
- 3 green onions, thinly sliced
- 1/3 cup cilantro leaves
- 1/4 cup chopped dry-roasted, unsalted cashews
MUSHROOM BEEF AND NOODLES (CROCKPOT)
By BClover
PLACE Everythng except noodles IN SLOW COOKER
- 1 CAN CONDENSED GOLDEN MUSHROOM SOUP, UNDILUTED
- 1 CAN CONDENSED BEEFY MUSHROOMSOUP, UNDILUTED
- 1 CAN FRENCH ONION SOUP, UNDILUTED
- ¼ CUP SEASONED BREAD CRUMBS
- 1/3 OF A SOUP CAN OF BURGANDY WINE
- 2 SMALL CANS OF MUSHROOMS, DRAINED
- 1 TSP EA. PEPPER AND GARLIC POWDER
- 2-3 LB BONELESS RUMP ROAST OR STEW MEAT, CUT INTO ½ IN CUBES
- 1 PKG OF EGG NOODLES COOKED
Light Italian Dressing
By BClover
Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard skins
- 1 medium tomato, halved
- 1/4 cup water
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp dijon mustard
- Pinch of sugar
- 2 Tbsp extra-virgin olive oil
- 1/2 small clove garlic, minced
- 1/8 tsp dried oregano
- 1/8 tsp dried basil
- 1/4 tsp salt
- Freshly ground pepper to taste
Strawberry Nut Bars
By BClover
Preheat oven to 350 F. To make the bars, combine the dry ingredients in a large bowl
- 2 1/4 cups almond flour
- 1/2 cup equivalent granular sweetener (use honey for Paleo)
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 2 chia eggs*
- 3/4 tsp vanilla
- 1/2 cup nut butter, slightly melted (I used almond butter)
- 3 Tbsp dairy free milk (I used almond milk)
- 3/4 cup strawberry jam (recipe below)
- 1 cup chopped pecans
- 1/2 cup chopped unsweetened coconut flakes
- 2 Tbsp coconut oil
- 2 Tbsp equivalent sweetener
- 1 tsp cinnamon
- 2 cups halved strawberries
- 1 Tbsp equivalent sweetener (or to taste)
- 2 Tbsp water
- 1 1/2 Tbsp chia seeds
Chicken Pot Pie with Sweet Potato Biscuits
By BClover
A traditional chicken pot pie with a twist -- topped with a tender, sweet potato biscuit instead of a crust! You'...
- For the filling:
- 4 Tablespoons coconut oil
- 1 large or 2 small leeks, white and light green parts only, sliced
- 4 Tablespoons arrowroot powder (see note)
- 2 large carrots, peeled and diced
- 1/2 of a head of cauliflower, cut into 1/2-inch pieces (around 2 cups)
- 3 1/2 cups chicken broth (about 2 cans), divided
- 3-4 cups of cooked chicken, chopped or shredded (stripped from a roasted chicken is best!)
- 1 Tablespoon white wine vinegar
- 1 teaspoon dried thyme
- salt and freshly ground black pepper
- For the topping:
- 3 cups almond flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup solid coconut oil
- 2 eggs
- 1 1/4 cups cooked, mashed sweet potatoes, chilled
- 1 Tablespoon honey
Shrimp Sautéed with Broccolini
By BClover
1. Cook Broccolini in boiling water for 2 minutes or until nearly tender; drain
- 1 pound Broccolini, trimmed
- 2 teaspoons olive oil
- 1/4 cup sliced green onions
- 1 tablespoon thinly sliced peeled fresh ginger
- 3/4 pound medium shrimp, peeled and deveined
- 1/2 teaspoon salt
- 2 tablespoons Shrimp Butter
- 3 cups hot cooked long-grain brown rice
Green beans with a twist
By BClover
Sauté the green beans and mushrooms in the butter till the mushrooms are tender
- 1 ½ lbs fresh green beans, cooked
- 1 cup sliced fresh mushrooms
- 1 Tbsp light butter
- 1/3 envelope of ranch dressing mix
- 2 bacon strips cooked and crumbled
Flank Steak with Snap-Pea and Asparagus Stir-Fry
By BClover
serves 4 441 cal, 13.3 g fat, 30
- 1 cup long-grain white rice
- 1 tablespoon vegetable oil, such as safflower
- 1 pound flank steak
- Coarse salt and ground pepper
- 8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
- 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar