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Recipes
Power Berry Smoothie (Fat Burning)
By zircon50
Whip up this quick-and-easy smoothie for a pre-or-post workout treat
- 1 cup frozen mixed berries (strawberries, blueberries, raspberries, and blackberries)
- 1/2 cup water
- 1/4 cup low-fat plain yogurt
- 1 teaspoon honey
- 1 tablespoon unsweetened soy protein powder
Pasta Salad with Basil Vinaigrette (Nancy Fuller)
By zircon50
Preheat the oven to 350 degrees F
- BASIL VINAIGARETTE:
- 1 1/2 pounds tricolor spiral pasta
- Kosher salt
- 1/2 cup pine nuts
- 2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
- 1 cup pitted Kalamata olives
- 8 ounces sharp white Cheddar, diced into 1-inch pieces
- One 15-ounce can chickpeas, drained and rinsed
- 1 English cucumber, sliced
- 1 1/2 cups Basil Vinaigrette
- 1/3 cup Champagne vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 shallot, roughly chopped
- 4 cups fresh basil leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- 1 cup extra-virgin olive oil
Bobby Chez’s Famous Jumbo Lump Crab Cake (QVC)
By zircon50
Sautee green pepper & onion in pan w/ butter
- 1/4 cup Green Bell Pepper (chopped)
- 1/4 cup Yellow Onion (chopped)
- 2 TBSP Butter
- 1/2 TBSP Lea & Perron’s Worcester Sauce
- 1 Shake Tabasco Hot Sauce
- 1 TBSP Grey Poupon Mustard
- 2 TBSP All Purpose Flour
- 1/2 cup Milk
- Jumbo lump crabmeat
Jamba Juice Orange Dream Machine Smoothie
By zircon50
The Jamba Juice Orange Dream Machine Smoothie, tastes like an orange whip and vanilla ice cream flavored Orange Jul...
- 1/2 cup orange juice
- 1/2 cup soy milk
- 1 cup vanilla nonfat frozen yogurt
- 1 cup orange sherbet
- 1 cup ice
Peach Custard Ice Cream
By zircon50
Day before* - Prep ice cream maker’s bowl according to manufacturer’s directions
- 2 cups Whole Milk
- 2 cups Half and Half
- 1 cups sugar, divided
- Pinch of Salt
- 2 1/2 cups Peaches, pureed
- 1 Tbsp. Vanilla Extract
- 5 large egg yolks
Spiced Snickerdoodle Cookies (Eating Well)
By zircon50
Preheat oven to 350°F. Whisk flour, cream of tartar, baking soda, ginger, 1/2 teaspoon cinnamon, allspice, nutmeg...
- 2 1/4 cups white whole-wheat flour or all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon, plus 1 teaspoon for rolling
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1 1/4 cups granulated sugar, plus 1/4 cup for rolling
- 2 large eggs
Peach Upside-Down Cake
By zircon50
Drain peaches, reserving 2 tablespoons juice
- 1 can (15 ounces) sliced peaches in juice
- 1/3 cup packed brown sugar
- 4 tablespoons butter, melted, divided
- 1/4 teaspoon ground Ground Cinnamon
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups all-purpose flour
- 2/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
Eggplant Parmigiana (Baked)
By zircon50
Trim the stems and ends from the eggplants
- 3 medium eggplants, (about 2 1/2 to 3 pounds total)
- 1 tablespoon sea salt, or kosher salt
- 4 large eggs
- 1 teaspoon salt
- 2 cups all-purpose flour, for dredging
- 2 cups plain breadcrumbs
- 1 teaspoon freshly ground pepper
- 1/2 cup olive oil, or as needed, to coat baking sheet pans
- Tomato sauce
- 2 cups Parmigiano-Reggiano, grated
- 1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
- 12 fresh basil leaves
Easy Buttermilk Biscuits
By zircon50
The acidity in buttermilk coaxes tenderness from baked goods, like in these biscuits that bake up super fluffy on t...
- 4 tbsp melted butter, divided
- 3 1/2 cups all-purpose flour, divided
- 1 1/2 tbsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tbsp sugar
- 3/4 tsp salt
- 6 tbsp (¾ stick) butter, cut up and cold
- 2 cups low-fat buttermilk
Frittata with Asparagus, Tomato, and Fontina (Giada Di Laurentiis)
By zircon50
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced