KEGMD's profile page
Recipes
Macaroons
By KEGMD
Miraval
- 8 egg whites
- 1/4 tsp salt
- 2 tbsp vanilla extract
- 3 cups sugar
- 4 cups coconut
- 7 cups bran flakes
Red Pepper Hummus with Toasted Pita Triangles
By KEGMD
2006, Robin Miller, All Rights Reserved
- 4 whole-wheat pita pockets, cut into triangles
- Cooking spray
- Garlic salt
- 1 (15-ounce) can chickpeas, drained
- 1 cup sauteed red peppers
- 1/4 cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 3 to 4 cloves garlic
- 1 teaspoon ground cumin
- Salt and ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
Pasta Shells and Green Peas with Pine Nuts, Basil and Greek Yogurt
By KEGMD
Bring a large pot of salted water to a boil over high heat
- 1 pound conchiglie or other pasta shells
- 2 1/2 cups nonfat Greek yogurt
- 2/3 cup extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 (14-16-ounce) bag frozen green peas, thawed
- 1/3 cup pine nuts
- 2 teaspoons Aleppo or Urfa pepper flakes, or 2 teaspoons regular red pepper flakes and large pinch of smoked paprika
- 2 cups basil leaves, roughly chopped or torn
- 8 ounces feta cheese, broken into 1/2-inch pieces
- Salt and freshly ground black pepper
Three-Bean Salad with Olives
By KEGMD
by Sandy Krasner, Longmeadow MA
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons dried oregano
- 1 15- to 16-ounce can kidney beans, drained
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 1 15- to 16-ounce can black-eyed peas, drained
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup sliced pimiento-stuffed olives
- 1/2 cup chopped red onion
Aprons Recipe of the Week: Baked Shrimp with Feta and Basil Swirl Bread | What's Cooking at Publix - WESH Home
By KEGMD
Cut cream cheese into small chunks; place in bowl to soften
- Text Size:AAA
- Basil Swirl Bread
- Ingredients
- 1 lb Bakery pizza dough
- 1/4 cup cream cheese, softened
- Olive oil cooking spray
- Flour (for rolling dough)
- 1/4 cup + 2 tablespoons grated Parmesan cheese
- 2 tablespoons basil pesto
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- Tomato basil pasta sauce (optional)
julie@thesimpleveganista
By KEGMD
In large pot or dutch oven, heat oil over medium heat
- Ingredients (serves 6)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
- 1 can (6 oz) tomato paste
- 1 large sweet pototo, diced (with or without the skin...I leave the skin on)
- 1 cup dry quinoa
- 1 onion, diced
- 5 - 6 garlic cloves, minced
- 1 tablespoon olive oil
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- himalayan salt to taste
- 4 cups (32 oz) water or vegetable broth, + more as needed
- avocado, cilantro and/or diced onion, for garnish (optional)
Roasted Butternut Squash Bisque
By KEGMD
Southern Living NOVEMBER 2003
- 1 large butternut squash (about 3 pounds)
- 2 Granny Smith apples, peeled and cut into 8 wedges
- 2 large onions, peeled and cut into 1-inch pieces
- 2 to 2 1/2 cup chicken broth
- 1 cup fresh orange juice
- 2 teaspoons grated orange rind
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup whipping cream
- 1/2 cup milk
- Marmalade Cream
50 Mac and Cheese Recipes
By KEGMD
Bring a pot of salted water to a boil; add the pasta and cook until al dente
- Kosher salt
- 8 ounces fusilli or other short pasta
- 4 tablespoons unsalted butter, plus more for the baking dish
- 1/4 cup all-purpose flour
- 2 cups whole milk, heated
- 1 bay leaf
- Pinch of freshly grated nutmeg
- 2 1/2 cups shredded sharp white cheddar cheese
- 1 1/2 cups shredded gruyere cheese
- Read more at: http://www.foodnetwork.com/recipes/articles/50-mac-and-cheese-recipes.html?soc=rotdsocial_20140920_31939636&oc=linkback
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
By KEGMD
2005, Ellie Krieger, All Rights Reserved
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- Salt and pepper
- 4 cups baby spinach leaves
- Yogurt with Orange Essence, recipe below, optional
- 2 tablespoons coarsely chopped fresh mint leaves, optional
- 1/3 cup lowfat plain yogurt
- 1/4 teaspoon orange zest
- 2 tablespoons orange juice
- 1/2 teaspoon honey
Tortellini With Pumpkin Alfredo Sauce
By KEGMD
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 2 9 -ounce packages cheese tortellini
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup canned pure pumpkin
- Pinch of freshly grated nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated parmesan cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh parsley, for topping (optional)