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Recipes
Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
By LEP04
Put the potatoes in a pot of salted cold water and bring to a boil
- 5 large red potatoes, scrubbed
- Kosher salt
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 2 teaspoons Dijon mustard
- 1/4 cup fresh basil leaves
- 3/4 cup olive oil
- Freshly ground black pepper
- 8 ounces fresh goat cheese
- 3 tablespoons chopped fresh chives (optional)
Raw asian noodle salad recipe
By LEP04
1. Add cashews and sun-dried tomatoes to your food processor
- 1/3 cup sun-dried tomatoes (soaked in oil)
- 1/4 cup cashews
- 1/3 cup carrots
- 1 teaspoon chili powder
- 1 tablespoon fresh basil or 1 teaspoon dried basil (optional)
- 1 tablespoon hempseed hearts (optional as garnish)
- 1 zucchini
Italian Beef Stew
By LEP04
Heat a Dutch oven over medium-high heat
- 7 teaspoons olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 1 (8-ounce) package cremini mushrooms, quartered
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
Lemon Pepper Chickpea Eggless Salad
By LEP04
Instructions Place chickpeas in a medium bowl and smash with a potato masher or fork until most of the chickpeas ...
- 1 1/2 cups cooked chickpeas (rinsed if using canned)
- 1 rib of celery, chopped
- 1/2 small onion, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon chopped rinsed sea vegetables or 1 tablespoon crumbled nori sheets (optional)
- 1/4 cup vegan mayonnaise such as vegenaise
- 1 lemon, juiced
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
Malted Chocolate Chip Whopper Cookies
By LEP04
1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside
- 2 1/4 cups all-purpose Gold Medal flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Whoppers candies (or any malted milk balls)
Red Wine Sangria
By LEP04
Recipe courtesy Bobby Flay
- 2 bottles red Spanish table wine
- 1 cup brandy
- 1/2 cup triple sec
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
- Orange slices
- Apple slices
- Blackberries
- Pomegranate seeds
Hidden Valley Ranch Sausage Stars
By LEP04
Preheat oven to 350 degrees
- 2 cups (1 lb.) cooked crumbled sausage
- 1 1/2 cups grated sharp Cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing Mix (you can substitute bottled Ranch)
- 1 can (2.25 oz) sliced ripe olives (I omit these)
- 1/2 cup chopped red pepper (I use green)
- 1 pkg. won ton wrappers (I find then in the vegetable case). or egg roll wrappers, cut into quarters
Broccoli "Cheeze" Soup
By LEP04
Instructions In a large pot, sauté the garlic, onion, and celery in just a bit of water until the onion is trans...
- 3-4 Cups Broccoli Florets (2-3 Heads/Crowns)
- 2 Cloves Garlic, Minced
- 1/2 Cup Onion, Chopped
- 2 Stalks Celery, Finley Chopped
- 2 Cups Almond Milk
- 1 Can (15 oz) Lite Coconut Milk
- 3/4 Cup Nutritional Yeast
- 1/4 Cup Arrowroot Powder (or Cornstarch)
- 1 Tbsp Mustard Powder
- 2 tsp Chili Powder
- 1 1/2 tsp Paprika
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
Paleo Chorizo Sweet Potato and Kale Stew
By LEP04
Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes
- 1 large onion, diced
- 2 tablespoons olive oil
- 8 ounces Spanish chorizo, cut into 1/2 inch pieces
- 3 stalks celery, diced
- 3 carrots, diced
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pinch saffron threads
- 5 garlic cloves, minced
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 8 cups chicken broth
- 4 cups lacinato (dinosaur) kale - washed, stemmed, and torn into pieces
- 1 lemon, juiced
- salt and pepper to taste
- 1 pinch harissa, or to taste (optional)
- 1 tablespoon chopped fresh flat-leaf parsley, or to taste (optional)
Grilled Avocado & Romaine Caesar Salad (vegan, gf)
By LEP04
The classic caesar gets a summer twist with grilled romaine and avocado taking center stage
- 1 large head of romaine, quartered lengthwise, leaving the stem intact
- 1 firm avocado, pitted and quartered
- 1 tablespoon grapeseed oil or other high-heat oil
- sea salt, to taste
- black pepper, to taste
- 1/3 cup + 2 tablespoons shelled hemp hearts
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 garlic clove, smashed and peeled
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt or to taste
- black pepper, to taste