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Recipes
Spring Vegetable Couscous Stir Fry
By ruthg
Directions Over medium-high heat, saute the red onion and garlic in a ¼ cup of low sodium vegetable broth until so...
- 1 red onion, finely chopped
- 3 - 4 cloves garlic, diced
- 2 zucchinis, chopped
- 1 - 2 hot chili peppers*, finely chopped
- 3 red bell peppers*, chopped
- 1 cup corn
- 1 can kidney or black beans (1 1/2 cups)
- 1/4 tsp cumin
- 1/4 tsp smoked paprika (optional)
- 2 tsp dried basil
- 1 cup couscous
- 1 1/2 - 2 cups low sodium vegetable broth
- 1/2 lime, juice
- Hot Sauce
- Cilantro
- Black Pepper
Black Bean Quinoa Salad
By ruthg
Instructions Prepare quinoa: Rinse quinoa in fine mesh strainer
- 1 cup quinoa
- vegetable broth (optional)
- 1/4 cup lime juice (about 1 lime)
- 1/2 cup olive oil plus 1 Tbsp
- 1 shallot
- 1 Tbsp honey
- salt & pepper
- 2-15 oz cans black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cotija cheese
Cacio e Pepe
By ruthg
*Pro Tip: Place a Parmesan frico (aka: fancy ~cheese cracker~) at the bottom of each bowl
- NGREDIENTS
- 8 ounces uncooked bucatini or spaghetti
- 3 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper, plus more for finishing
- 1 cup finely grated pecorino, divided
- 2 Parmesan Frico (recipe follows), for serving
- PARMESAN FRICO
- 1 1⁄3 cups freshly grated Parmesan
Norwegian Rosette Cookies
By ruthg
DIRECTIONS: beat eggs and mix all ingredients, but powdered sugar & oil Heat oil in a pot or deep skillet (you wi...
- 2 eggs
- 1 Tbsp Sugar
- 1/4 tsp salt
- 1 cup flour
- 1 cup milk
- 1 tsp vanilla
- powdered sugar, for topping cookies
- oil, heated
Spiced Sweet Potato Hummus with Cumin Flatbread Chips
By ruthg
Makes about 2 cups spoonandfork
- ngredients:
- 1 sweet potato, peeled, chopped and boiled until fork tender
- 1/2 (14.5 ounce) can garbanzo beans, drained
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- 1/2 lemon, juiced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- dash nutmeg
- salt and pepper to taste
- extra virgin olive oil for drizzling
- .
- flatbread chips:
- 2 sheets flatbread, cut into 1 inch triangles
- 3 tablespoons olive oil for brushing
- 2 teaspoons cumin
- salt and pepper to taste
Butternut squash, ricotta and spinach stuffed shells
By ruthg
Alternatively, do not puree the squash but rather cut into 1" cubes
- 1 box jumbo shells
- 3 cups cooked and pureed butternut squash
- 2 cups chopped baby spinach
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup shredded Italian blend cheese, divided
- 2 teaspoons Italian seasoning blend
Pinot Grigios
By ruthg
2011 Galerhof Trentino - $19 2012 Kofreerhof - $28 2012 Peter Zimmer ($15)
- The Week, 2/28/14
Sauteed Kale
By ruthg
Heat olive oil in a large saucepan over medium-high heat
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Light Hot Crab and Artichoke Dip
By ruthg
Makes 18, 3 tbsp servings Traditional versions of this party fave are loaded with cheese and cream, but this health...
- Ingredients
- 1 tsp butter
- 1 sweet onion, finely chopped
- 2 –4 cloves garlic, minced
- 1 cup nonfat cottage cheese
- 1 tbsp low-fat milk
- 8 oz nonfat cream cheese, softened
- 1 (10-oz) package frozen artichoke hearts, defrosted, rinsed, and chopped
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tbsp sherry
- 1/2 tsp pepper
- dash of nutmeg
- 1 lb lump crabmeat, drained, with shells removed
- 1/2 cup shredded part-skim mozarella