Mrslopes' profile page
Recipes
Pineapple Carpaccio with Thai Basil and Blueberries
By mrslopes
Thai basil has a stronger anise note than Italian sweet basil, and pairs beautifully with pineaple, but sweet basil...
- Syrup:
- 1 cup sugar or agave syrup
- 1 cup loosely packed Thai basil leaves
- Carapaccio:
- 1/2 pineapple, peeled and cored
- 8 Thai basil leaves
- 1/2 cup blueberries
Gelles Family Salad
By mrslopes
(From Carol Gelles '100 Best Vegetarian Recipes') My mother's idea of a perfect salad is a wedge of iceburg lettuc...
- 8 cups bite-size pieces romaine lettuce
- 2 Tbs. red wine vinegar
- 1 Tbs. vegetable oil
- Pinch salt
- Pinch freshly ground black pepper
- Add ons: kalamata olives, croutons, carrots, tomato, cucumber, sliced onion, bell peppers, grated, shredded, or crumbled cheese, cooked beans, apples, nuts, herbs
Potato & Cauliflower Burrito
By mrslopes
Flavorful potatoes and cauliflower keep calories down but satisfaction levels high
- 1 15 oz. can fire-roasted crushed tomatoes
- 1 chipotle chile in adobo sauce, drained
- 2 cloves garlic, peeled
- 2 tsp. canola oil
- 1 small onion, halved and sliced (1 cup)
- 1/2 tsp. dried oregano
- 3 cups small cauliflower florets
- 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4 inch cubes
- 3 Tbs. chopped cilantro
- 4 8-inch flour or whole wheat tortillas, warmed
- 1 cup cooked brown rice, warmed
- 1 cup grated vegan Monterey Jack cheese
Moroccan Chicken Thighs
By mrslopes
1. Preheat the oven to 400 degrees
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons shallots, diced
- 3/4 cup low-sodium chicken broth
- 3/4 cup white wine
- 3/4 cup chickpeas
- 3/4 cup roughly chopped dried apricots
- Zest of 1 lemon
- Whole-wheat couscous, cooked (optional)
- 1/4 cup pistachios, toasted and chopped
- 1/4 cup cilantro, chopped
Eggplant Rollatini
By mrslopes
1. Preheat the oven to 375*F
- SAUCE:
- 1 Tbs. olive oil
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- One 14 1/2-ounce can whole peeled tomatoes, undrained
- 3 Tbs. tomato paste
- 1/4 tsp. salt, or to taste
- 2/3 cup heavy cream
- FILLING:
- One 15-ounce container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 3 Tbs. grated parmesan cheese
- 1 clove garlic, minced
- 1/8 tsp. ground pepper
- Oil for frying (optional method)
- 2 to 3 medium eggplants, unpeeled (each about 7 inches long)
Fajitas (vegetarian)
By mrslopes
You can serve these vegetables over rice instead of rolled in tortillas
- 1 Tbs. vegetable oil
- 1 Tbs. fresh lime juice
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1/4 tsp. ground cumin
- 2 large cloves garlic, minced
- 1/8 tsp. salt, or to taste
- 6 cups vegetables cut into strips (such as bell peppers, portobello mushrooms, zucchini, yellow squash, carrots, or eggplant)
- Eight 7-inch flour tortillas
- 1/2 cup salsa
Grilled Feta with Thyme
By mrslopes
1.Heat grill to medium-low
- 1 12-ounce piece Feta, at room temperature
- 6 sprigs fresh thyme
- 2 tablespoons olive oil
- black pepper
- grilled pita, for serving
Spicy Tuna
By mrslopes
1. In a stainless steel bowl, season Ahi with Hawaiian Salt, mix well
- 3.5 lb Ahi Cubes (tuna cubes)
- 1/4 cup Sriracha Sauce
- 1/4 cup Man Nani Kimchee Sauce
- 1 Tbs. Hawaiian Salt
- 1/4 cup sesame oil
- 1/2 cup mayonnaise
- 3 Tbs. Masago Eggs
Salsa Verde
By mrslopes
Salsa verde adds loads of flavor, takes no time to make, and freezes well for whenever you need it
- 1 cup basil
- 1 cup parsley
- 1 teaspoon capers
- 1 clove garlic
- 1 teaspoon red-pepper flakes
- 3 tablespoons lemon juice
- 1 cup olive oil
Grilled Mushroom and Ricotta Pizza
By mrslopes
1. Heat one side of the grill to medium high and brush the grate with oil
- 1 Tbs. extra-virgin olive oil plus additional for grilling and drizzling
- 1 oz. cremini mushrooms, trimmed and thinly sliced
- 1 8 oz. round prepared whole-wheat pizza dough, defrosted if frozen
- 1 garlic clove, thinly sliced
- 1/4 tsp. dried oregano
- 1/2 cup low-fat ricotta
- 1/4 cup fresh basil leaves
- salt
- all-purpose flour for dusting