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Recipes
Cuban Black Bean Soup - Forks Over Knives
By klgettins
Heat olive oil over medium high heat
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 4 15 ounce can black beans, drained and rinsed
- 4 cups vegetable broth
- 3/4 cup salsa
- 1 tablespoon + 1 teaspoon lime juice
- 6 tablespoons fresh cilantro, chopped (garnish)
- 3-4 green onions, sliced (garnish)
- Hot sauce or cayenne pepper (optional)
Quick Classic Gazpacho
By klgettins
Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed
- 2 (14.5 ounce) cans diced tomatoes (I prefer fire-roasted)
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (optional)
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Garlic Roasted Potatoes
By klgettins
Preheat the oven to 400 degrees F
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Garlic-Herb Salmon Sliders Recipe
By klgettins
In a large bowl, combine the first seven ingredients
- 1/3 cup panko (Japanese) bread crumbs
- 4 teaspoons finely chopped shallot
- 2 teaspoons snipped fresh dill
- 1 tablespoon prepared horseradish
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound salmon fillet, skin removed and cut into 1-inch cubes
- 8 whole wheat dinner rolls, split and toasted
- 1/4 cup reduced-fat garlic-herb spreadable cheese
- 8 small lettuce leaves
Peach-Blueberry Pie
By klgettins
Preheat the oven to 400 degrees F
- 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
- Flour, for rolling
- 2 pounds peaches, pitted and sliced
- 1 pint blueberries
- 1/4 cup sugar
- 1/2 lemon, juiced
- 1 1/2 tablespoons cornstarch
- 2 tablespoons butter, cut into bits
- 1 egg, beaten with a drizzle of water
- Vanilla ice cream, for serving
Sesame Zoodles
By klgettins
Instructions Whisk all the ingredients for your dressing together in a small bowl
- 1/4 cup soy sauce
- 2 Tbsp Rice vinegar
- 2 tsp Sriracha Sauce
- 1 Tbsp creamy peanut butter
- 2 cloves minced garlic
- 2 Tbsp sesame oil
- 4-5 medium zucchini
- 1 Tbsp olive oil
- optional 2 Tbsp sesame seeds
Slow-Cooker Vegetable Curry
By klgettins
In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca,...
- 1 15 8 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 8 ounces fresh green beans, cut into 1
- 1 3 2 1 cup coarsely chopped onion 3 cloves garlic, minced 2 tablespoons quick
Tomato-Vegetable Bisque (with vegan option)
By klgettins
1. Heat oil in a large pot over medium heat
- 2 tablespoons olive oil
- 1 medium-size onion, peeled and chopped
- 4 garlic cloves, minced
- 3 large carrots,cut into coins
- 3 medium-size parsnips, peeled and cut into coins
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cans (28 ounces each) fire-roasted diced tomatoes, drained
- 1 container(32 ounces) Pacific Natural Food Organic Vegetable Broth
- 2/3 cup heavy cream
- For vegan option replace heavy cream with 1 can cannellini beans, rinsed
- Hot sauce, seasoned croutons, optional
Roasted Tomato and Black Bean Soup
By klgettins
This is an easy, healthy and delicious recipe
- 14 medium tomatoes, quartered
- 2 large onions, cut into large pieces (about 1 1/2 inches)
- 6 garlic cloves, peeled
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 cups low-sodium chicken or vegetable broth
- 4 (15.5 oz.) cans black beans, drained and rinsed
- 1 tablespoon ground cumin
- 2 teaspoon chili powder
- 1/2 teaspoons hot pepper sauce (like Tabasco)
- 1/2 cup reduced-fat sour cream or plain yogurt
- 1/2 cup chopped cilantro
Spinach Artichoke Pasta
By klgettins
In a large pot, melt 2 Tablespoons butter
- 6 Tablespoons Butter
- 4 cloves Garlic, Minced
- 2 bags Baby Spinach
- 2 cans Artichoke Hearts, Drained And Halved
- 3 Tablespoons Flour
- 3 cups Whole Milk
- 1/4 teaspoon Cayenne Pepper
- Salt And Pepper, to taste
- 1/2 cup Grated Parmesan Cheese
- 1 1/2 cups Mozzarella Or Monterey Jack Cheese, Grated
- 1/2 cup Low Sodium Chicken Broth (less Or More)
- 12 ounces Penne, Cooked Until Al Dente
- 1/2 cup Italian Panko Breadcrumbs
- Crushed Red Pepper, To Taste