LEP04's profile page
Recipes
Edamame Hummus
By LEP04
1. If starting with thawed edamame, rinse and drain before using
- 1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
- 2 garlic cloves, peeled
- 3-4 tbsp fresh lemon juice (I used 4T)
- 1/4 cup tahini (stir well before measuring)
- 2-4 tbsp water, to thin as needed (I used 3T)
- 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
- 1/4 tsp ground coriander seeds, optional
- 1/8 th tsp cayenne pepper, optional
- To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame
Asparagus with Sesame Citrus Sauce
By LEP04
Prepare the asparagus. Snap off bases of spears and discard
- 1 bunch asparagus
- 1 tablespoon fresh lemon juice, plus a splash
- 3 tablespoons butter
- 1 tablespoon sesame seeds, plus extra for garnish
- 2 tablespoons fresh orange juice
- 1 teaspoon sesame oil
- Salt
Chickpea Burgers
By LEP04
Add all of the ingredients, EXCEPT the onions and the oil, to a food processor and blend until the mixture is firm...
- 2 tablespoons of coconut oil or vegetable oil
- 1 25 ounce can of chickpeas
- 1 large onion – minced
- 3 cloves of garlic
- 1/2 cup of spinach
- 1/2 cup of baby carrots
- 1/2 red bell pepper
- 2 tablespoons of nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons of salt
- Pepper to taste
Tuscan Vegetable Soup
By LEP04
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Baba Ganoush
By LEP04
Adjust an oven rack to the middle position and turn broiler on (high heat)
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini, see our homemade tahini recipe
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon olive oil, optional
Crockpot BBQ Chicken Sandwiches
By LEP04
Mix all ingredients for the sauce in the slow cooker/Crock Pot, adding chicken last
- 2 whole chicken breasts, boned and skinless
- 1 1/2 cup tomato ketchup
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon ground red hot pepper flakes
- 1/2 teaspoon garlic powder
Mediterranean Chopped Salad
By LEP04
Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently...
- 2 medium tomatoes, seeded and diced
- 1 cup diced seedless cucumber, (1/4 medium)
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup Kalamata olives, pitted and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Tomato Crostini with Whipped Feta
By LEP04
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Pasta Salad with Smoked Mozzarella and Arugula
By LEP04
Prepare pasta as directed; drain
- 1 (16-ounce) package pasta (any pretty shaped pasta)
- 1 bunch arugula or 1/2 small head escarole
- 4 ounces smoked mozzarella, cut into 1/2 inch cubes
- 1 (7-ounce) jar roasted red peppers, cut into strips
- 12 cup pittle olives, havled
- 1/3 cup olive oil
- 3 tablespoons tarragon vinegar
- 2 tablespoons Dijon style mustard with seeds
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Quinoa, Corn, and Mint Salad
By LEP04
Coastal Living MAY 2010
- 2 cups quinoa
- Kosher salt
- 3 cups fresh corn kernels (6 ears)
- 1 bunch green onions, finely chopped (about 1 cup)
- 3/4 cup chopped fresh mint
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper