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Recipes
Dark Chocolate Nut Bars- food network
By KEGMD
Preheat the oven to 350 degrees F
- 2 teaspoons virgin coconut oil
- 1 cup unsweetened coconut flakes
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped walnuts
- 1/2 cup chopped cashews
- 1/2 cup trail mix (nuts only)
- 1 tablespoon ground flaxseed
- 1/2 cup maple syrup
- 1/3 cup honey
- Kosher salt
- 1/2 cup dark chocolate chips
Healthy Southwestern Chopped Salad
By KEGMD
Making the dressing: puree all ingredients in a food processor/blender until smooth
- Large head of Romaine 15 oz.
- 1 can of black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (fresh or frozen, thawed)
- 5 green onions
- Optional: avocado
- {Dressing}
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Roasted Brussels Sprouts
By KEGMD
Directions Preheat oven to 400 degrees F
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Aprons Recipe of the Week: Baked Shrimp with Feta and Basil Swirl Bread | What's Cooking at Publix - WESH Home
By KEGMD
Preheat oven to 400°F. Place shrimp and dressing in bag; let stand 10 minutes to marinate
- Text Size:AAA
- Baked Shrimp with Feta
- Ingredients
- 1 1/2 lb medium peeled/deveined shrimp, tails off
- 3 tablespoons garlic basil Italian dressing
- Large zip-top bag
- 1 medium onion, finely chopped
- 2 tablespoons fresh Italian parsley, coarsely chopped
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper
- 1 cup tomato basil pasta sauce
- 1 teaspoon dried oregano
- 7 oz Deli feta cheese
Slow Cooker Bacon, Egg & Hash Brown Casserole ‹ Hello Healthy
By KEGMD
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top
- 20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
- 8 slices thick-cut bacon, cooked and coarsely chopped
- 8 ounces shredded cheddar cheese
- 6 green onions, sliced thin
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking oil (to lightly coat slow cooker)
Creamy Garlic Mashed Potatoes
By KEGMD
Directions Peel and dice potatoes, making sure all are relatively the same size
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces (2 cups) half-and-half
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan
Vegan Pumpkin Sage Pasta
By KEGMD
*
- For the pasta
- 6 to 8 oz Rotini or Fusilli pasta
- 1 tsp extra virgin oil
- 8 sage leaves, chopped
- 1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 cloves of garlic, minced
- 1 to 2 Tbsp tomato paste
- 3/4 cup pumpkin puree or use sweet potato puree
- 3/4 cup non dairy milk like coconut or almond
- 1/2 tsp salt
- black pepper to taste
- For the topping
- 1 tsp extra virgin olive oil
- 6 fresh sage leaves, julienned
- 2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
- a generous pinch of salt and pepper
Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas
By KEGMD
Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F (200°C) according to the manufacturer’s in...
- 2 Tbs. vegetable oil
- 1 large yellow onion, grated
- 1 Tbs. minced garlic
- 2 tsp. grated fresh ginger
- 2 tsp. brown mustard seeds
- 3 Tbs. curry powder
- 1/4 tsp. cayenne pepper
- 1 Tbs. sugar
- 1 Tbs. kosher salt
- 1 can (14.5 oz./455 g) diced tomatoes, drained
- 1 eggplant, cut into 1-inch cubes
- 1 can (14.5 oz./455 g) chickpeas, drained and rinsed
- 1/2 head cauliflower, cut into 1-inch (2.5-cm) pieces
- 1 russet potato, peeled and cut into 1-inch (2.5-cm) cubes
- 1 butternut squash, peeled and cut into 1-inch (2.5-cm) cubes
- 1 can (13.66 fl. oz./403 ml) coconut milk
- 8 oz. (250 g) green beans, trimmed and halved
- 1 red bell pepper, seeded and cut into strips
- 2 Tbs. fresh lime juice
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro, plus more for garnish
- Steamed rice for serving
Molten Lava Cakes
By KEGMD
Directions Preheat the oven to 400 degrees F
- 2 sticks unsalted butter, plus more for the ramekins
- 4 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- Pinch of nutmeg
- 12 ounces semisweet chocolate, chopped
- 1 cup all-purpose flour
- 2 1/2 cups confectioners' sugar, plus more for dusting (optional)
- 6 large eggs plus 6 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Lentil Soup
By KEGMD
Directions Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise