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Recipes
Black Forest Reuben Sammies (Rachel Ray)
By BClover
Spread one side of each bread slice with softened butter
- 8 slices pumpernickel bread
- 8 deli slices Swiss cheese, such as Emmentaler
- 4 tablespoons ( stick) butter, softened
- 3/4 pound deli-sliced corned beef
- 4 rounded tablespoons spicy brown mustard
- 3/4 pound deli-sliced black forest ham
- 3 rounded tablespoons dill pickle relish
- 1 can sauerkraut, drained
- 1 shallot or 1/8 c red onion, finely chopped
- 4 large half-sour pickles or garlic pickles
- 1 rounded tablespoon capers, chopped
- Gourmet potato chips
Moroccan Braised Beef with Root Vegetables (Clean Eating )
By BClover
Number of Servings: 5 Nutritional Info Servings Per Recipe: 5 Amount Per Serving Calories: 315
- Submitted by: LMDIENER
- Ingredients
- 2 navel oranges, divided
- 1 lb of beef
- 1/2 tsp sea salt
- Fresh ground black pepper to taste
- 4 to 5.5 tsp olive oil, divided
- 1 medium onion, chopped (1 cup)
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1.5 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 3 cloves of garlic chopped
- 1.5 tbsp tomato paste
- 2.3 /4 cups chicken broth
- 1 small turnip peeled and cut into 3/4 inch pieces (1 cup)
- 3 medium parsnips, peeled and cut into 1/2 inch pieces (1 cup)
- 2 medium carrots peeled and cut into 1/2 inch pieces (1 cup)
- 12 dried plums
- 3/4 cup whole wheat cous cous
- 3 scallions thinly sliced
Apple, Pecan & Bacon Butternut Squash Hash(Gaps/Paleo/Vegan options)
By BClover
Preheat the oven to broil ( After prepping the ingredients, heat a large skillet over a medium heat
- Method:
- 2 2 About 2 cups diced butternut squash (fresh not frozen)
- 1 1 1 21DSD) diced tart apples (about 1 large apple, use Granny Smiths for 21DSD)
- 4-5 4-5 4-5 strips Bacon
- 1/4 1/4 1/4 cup or more chopped green onions
- 1/2 1/2 to tsp coarse ground salt (or to taste)
- to cracked pepper to taste
- to the oven to broil (you can skip the broiling and cook everything in the pan too, but precook the butternut squash first)
- After prepping the ingredients, heat a large skillet over a medium heat.
- Remove from the oven.
- to to butternut squash is baking, add the bacon to the preheated skillet. Cook till crispy, then set aside to drain and cool, then break into pieces. Leave the bacon fat in the skillet for frying the squash.
- to from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.
- ENJOY!!!!
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- 1/08/2012 by The Urban Poser at 1/08/2012
- 21DSD, 21DSD, Entree, GAPS Friendly, Paleo, Pure Paleo, Valentines, Whole30
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- See more at: http://urbanposer.blogspot.com/2012/01/apple-butternut-squash-bacon-breakfast.html#sthash.z7mqgJx9.dpuf
Chicken Burgers
By BClover
1. Combine first 5 ingredients in a food processor; process until finely ground
- 1 tablespoon capers, drained
- 2 shallots, trimmed and peeled
- 1 pound skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 4 whole-wheat hamburger buns
- 1/4 cup canola mayonnaise
- 4 green leaf lettuce leaves
- 8 plum tomato slices
- 2 tablespoons Dijon mustard
Kohlrabi Mango Mint Salad
By BClover
Preparation time: 15 minute(s) Number of servings (yield): 2
- Salad:
- 1 small kohlrabi, peeled and chopped
- 1 mango, peeled and chopped
- 1/4 Cup fresh mint, chopped
- Dressing:
- 2 Tbsp fresh orange juice
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp honey
- 1/4 cup olive oil
- 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
Pork Tenderloin with Swiss Chard and Polenta
By BClover
368 cal, 11.1 g fat, 33.3 g protein, 33 g carb, 3
- prep: 35 mins
- total time: 35 mins
- yield: Serves 4
- 4 cups skim milk
- 6 cups low-sodium chicken broth
- 1 1/3 cups quick-cooking polenta
- Coarse salt and ground pepper
- 1 pork tenderloin (1 pound), cut into 12 equal slices
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
- 2 medium white onions, halved and thinly sliced lengthwise
- 1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
- 2 to 3 teaspoons sherry vinegar
- 2 teaspoons unsalted butter
White Bean Chili
By BClover
Southern Living JANUARY 2002
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 skinned and boned chicken breast halves, cut into bite-size pieces
- 3 cups water
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
- 1 (14 1/2-ounce) can chicken broth
- 1 (16-ounce) package frozen shoepeg white corn
- 2 (4.5-ounce) cans chopped green chiles
- 3 tablespoons lime juice
- Garnish: fresh cilantro sprigs
Olive Spread
By BClover
combine cream cheese and mayo in a medium bowl and mix well
- 6 oz cream cheese softened
- ½ cup mayo
- 2 t liquid from salad olives
- Dash of pepper
- ½ cup chopped pecans
- 1 cup chopped green olives
Pad Thai Salad
By BClover
Instructions Arrange salad ingredients in a bowl
- Dressing:
- 1 cup cabbage, shredded
- 4-5 large leaves of swiss chard, sliced/chiffonade
- 1/2 yellow pepper, sliced thin
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
- 2 green onions, chopped
- 2 small chili peppers, diced
- 1 egg, scrambled
- juice of 1/2 a lime
- 1/2 teaspoon white wine vinegar
- 1 small garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 2 tablespoons almond butter
- 2-3 tablespoons almond milk
Kale salad with ginger dressing, spiced pumpkin seeds and dried cranberries
By BClover
1. De-vein the kale by using the tip of a sharp knife to remove the thickest part of the stem
- 2 bunches black Tuscan kale*
- 1 shallot, minced
- 1/4 cup, plus 1 Tbsp chopped fresh ginger
- 1 clove garlic, chopped
- 1 stalk celery, diced
- 1/4 cup ketchup
- 1/4 cup water
- 3/4 cup rice wine vinegar
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp lemon juice
- 1 1/4 cup canola oil
- 1/2 cup pumpkin seeds
- 1 tsp olive oil
- 1 Tbsp chili powder
- 1 Tbsp cayenne pepper
- 1/2 cup dried cranberries
- Salt and pepper, to taste