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Recipes
California Sweetpotatoes stuffed with Ground Beef & Kale
By BClover
Directions 1. Preheat oven to 450 degrees
- 1/2 pound ground beef
- 2 sweet potatoes, baked
- 1 cup kale, chopped
- 1/2 bell pepper, chopped
- 1/2 small onion, chopped
- 2 T coconut oil
- 1/2 T ground cumin
- 1/2 T smoked paprika
- 1/2 tsp ground coriander
- 1/2 T dried oregano
- Squeeze of fresh lime juice
- Himalayan salt & pepper, to taste
- 1 ripe avocado
Pork Medallions with pomegranate sauce
By BClover
Remove the seeds from the pomegranate
- 1 pomegranate
- 1 pork tenderloin, sliced into 1/2 inch thick medallions
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 tsp. EVOO (translation for those who live across the pond and don't understand my abbreviations :extra virgin olive oil :)
- 1/2 cup finely chopped red onion
- 1 cup plain pomegranate juice
- 1/4 cup reduced-sodium chicken broth
- 1 TB honey
- 1 TB balsamic vinegar (I used raspberry balsamic bcz that was what I had on hand)
- 3 sprigs fresh thyme
Rustic Nectarine Tart
By BClover
servings:Makes 8 prep time: 30 min total time: 1 hr 20 minutes 194 cal, 8
- 1 tbsp all-purpose flour, plus more for dusting
- 1 sheet frozen puff pastry (from 17.3-ounce package), thawed according to package instructions
- 1/3 C sugar, plus 2 teaspoons for sprinkling
- 5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
- pinch salt
- 2 tbsp seedless red-currant jelly, warmed until liquefied
Roasted Beets with Balsamic Glaze
By BClover
Preheat oven to 400°F. Line a roasting pan with aluminum foil
- 2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)
- Olive oil
- Salt
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- Freshly ground black pepper
Ham & Cheese Breakfast Casserole
By BClover
Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray
- 4 large eggs
- 4 large egg whites
- 1 cup nonfat milk
- 2 tablespoons Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon freshly ground pepper
- 5 cups chopped spinach, wilted (see Tip)
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 1 cup diced ham steak, (5 ounces)
- 1/2 cup chopped jarred roasted red peppers
- 3/4 cup shredded Swiss cheese
Garlic Shrimp Stir-Fry Recipe
By BClover
One 1-cup serving (calculated without rice) equals 205 calories, 8 g fat (4 g saturated fat), 188 mg cholesterol, 5...
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1 pound uncooked medium shrimp, peeled and deveined
- 6 ounces fresh sugar snap peas
- 1/2 cup julienned sweet red pepper
- 1/2 cup julienned sweet yellow pepper
- 2 tsp dried basil
- 1 tbsp dried parsley
- 1/4 teaspoon smoked sea salt
- 1/4 teaspoon lemon pepper
- 1 cup chicken broth
- Hot cooked rice
Pappasito's Cantina Frijoles a la Charra
By BClover
Soak beans in 1 gallon cold water for 8 hours
- 1 1/2 pounds pinto beans, uncooked
- 1 gallon cold water
- 3/4 pound bacon pieces, chopped into 1-inch squares
- 1/2 cup plus 1 tablespoon fresh garlic, chopped fine
- 4 tablespoons plus 1/8 cup cilantro, chopped fine
- 1 cup white onions, chopped
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/2 gallon cold water
- 1 1/2 tablespoons salt
- 2 cups Roma tomatoes, chopped
Creamed Spinach and Parsnips
By BClover
This luscious side dish can be prepared up to three days ahead
- 4 tablespoon(s) unsalted butter
- 2 tablespoon(s) vegetable oil
- 2 pound(s) small parsnips, cut into 3/4-inch pieces
- 2 large shallots, thinly sliced
- 1 cup(s) turkey stock or canned low-sodium broth
- 1 teaspoon(s) chopped thyme
- Salt and freshly ground pepper
- 1.25 pound(s) (20 cups) baby spinach
- 2 tablespoon(s) all-purpose flour
- 2 cup(s) half-and-half or whole milk
- 1/2 teaspoon(s) freshly grated nutmeg
Couscous salad (sonoma diet)
By BClover
Mix the couscous, tomato, pepper and onion together
- 1 cup cooked couscous
- 1 tomato, diced
- 1 roasted red bell pepper
- 2 tablespoons red onion
- Red lettuce leaves
- 1 teaspoons olive oil
- Juice of 1/2 lemon
- Salt, pepper to taste
Pan-Roasted Chicken With Lemon-Garlic Green Beans
By BClover
Directions Preheat oven to 450°F
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)