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Recipes
Chickpea and Sweet Potato Curry
By KEGMD
Make the curry base In a heavy-bottomed saucepan over medium-low heat, warm the oil
- 2 Tbs. canola oil
- 1 small yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 Tbs. chopped fresh ginger
- 1 Thai or jalapeño chili, seeded and finely chopped
- 1 Tbs. curry powder
- Salt and freshly ground pepper, to taste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 can (14 fl. oz.) coconut milk, well shaken
- 1 cup water
- 1/2 cup frozen peas
- 1/2 cup canned diced tomatoes, drained
- Steamed basmati rice for serving (optional)
Slow Cooker Balsamic Brussel Sprouts
By KEGMD
Add olive oil, brussels sprouts, salt, and pepper to a slow cooker, and stir well to thoroughly coat
- 2 pounds brussels sprouts, trimmed and halved
- 1/2 cup balsamic vinegar
- 1/4 cup parmesan, grated
- 1/4 cup olive oil
- 2 tablespoons packed brown sugar
- Salt and pepper, to taste
Chickpea and Cauliflower Curry
By KEGMD
Recipe courtesy of Food Network Magazine
- 1/2 pound dried chickpeas
- 2 bay leaves
- 1 cinnamon stick
- 4 cardamom pods, cracked
- 6 whole cloves
- 12 black peppercorns
- 2 red onions; 1 quartered, 1 diced
- 13-inch piece ginger, peeled and chopped
- 4 cloves garlic
- 1/4 cup vegetable oil
- Kosher salt
- 1 serrano chile pepper, chopped (remove seeds for less heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon turmeric
- 2 plum tomatoes, diced
- 6 cups cauliflower florets
- 1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
- Juice of 1 lemon
- 1/2 cup chopped fresh cilantro or mint
Butternut squash, rice and sausage casserole
By KEGMD
The antioxidant-rich butternut squash used in this recipe is also high in fiber
Pear and Sweet Potato Gratin
By KEGMD
Great fall recipe from WSJ
- Pear and Sweet Potato Gratin
- 2 cups of cream,
- 1/2 cup of bourbon,
- a sachet of chamomile tea,
- 1 tablespoon of salt and
- 1/2 teaspoon of pepper
- 2 sweet potatoes, sliced very thin
- 3 pears, sliced very thin
Donna Bell's Bake Shop Hummingbird Bread Pudding
By KEGMD
Cube bread or rustic tear into small pieces Whisk eggs, add vanilla and milk- mix Add dry ingredients- sugar, cinna
- 1/2 loaf French bread
- 6 large eggs
- 1 cup sugar
- 4 tablespoons vanilla
- 1 tablespoon cinnamon
- 3 cups milk, whole
- 1 cup shredded coconut
- 2 bananas (one mashed, one cut into small bites)
- I can crushed pineapple (drained)
- 1 cup pecans
Butternut Squash, Caramelized Onion & Spinach Lasagna ‹ Hello Healthy
By KEGMD
Preheat oven to 425°F. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a l...
- 6 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh sage
- 12 garlic cloves, unpeeled (about 1 head)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 large onion, vertically sliced
- 2 tablespoons water
- 2 (9-ounce) packages fresh spinach
- 5 cups 1% low-fat milk, divided
- 1 bay leaf
- 1 thyme sprig
- 5 tablespoons all-purpose flour
- 1 1/2 cups (6 ounces) shredded fontina cheese, divided
- 3/8 teaspoon ground red pepper
- 1/4 teaspoon grated whole nutmeg
- 9 no-boil lasagna noodles
Barley-Pine Nut Salad
By KEGMD
Can be made with rice instead Substitute 1 cup brown rice for barley
- 2 cups low-sodium fat-free chicken broth
- 1 cup uncooked quick-cooking barley
- 3/4 cup chopped jarred roasted red bell peppers
- 1 small cucumber, diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons pine nuts, toasted
- 2 tablespoons crumbled feta cheese
Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
By KEGMD
In a sauté pan over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes
- 4 oz. thick-cut bacon slices, cut crosswise into 1/4-inch pieces
- 1 shallot, finely chopped
- 2 Tbs. cider vinegar
- 1 Tbs. firmly packed light brown sugar
- 1 tsp. Dijon mustard
- 1 tsp. chopped fresh thyme
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 1/2 lb. brussels sprouts, trimmed
- 1 butternut squash, peeled, seeded and cut into 3/4-inch dice
- 1 tsp. chopped fresh sage
- 1 cup coarsely chopped steamed chestnuts
Original BAKER'S GERMAN'S Sweet Chocolate Cake
By KEGMD
HEAT oven to 350°F. COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 eggs, separated
- 2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
- Coconut-Pecan Filling and Frosting