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Recipes
Falafel
By catgirl
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches
- 1 cup dried chickpeas (or canned, drained)
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
Avocado Butter
By catgirl
If you are tired of having the same old guacamole and slices of avocado, there's a new recipe making waves: avocado...
- 3 3 3 tbsp olive oil
- 1/4 1/4 1/4 tsp salt
- 1/4 1/4 1/4 tsp granulated onion
- 1/4 1/4 1/4 tsp granulated garlic
- 1 1 1 medium Haas avocado
- 1 1 1 tsp lime juice
- 4 4 servings
- 155 155
Best Basic Pizza Dough Recipe
By catgirl
Can be frozen for up to 3 months Makes 2, 12- inch pies
- 1 packet active dry yeast
- 2 tablespoons olive oil, plus more for brushing bowl, dough ball and crust
- 1 teaspoon kosher salt
- 3 cups all- purpose flour, plus more for dusting your work surface
- 1 cup slightly warm water
Eggplant, Heirloom Tomato, and Buffalo Mozarella Stacks
By catgirl
Prepare a medium-high gas or charcoal grill fire
- 1/4 cup extra-virgin olive oil
- 2 tsp. chopped fresh thyme
- 1 tsp. chopped fresh marjoram
- 1 tsp. finely grated lemon zest
- Pinch crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
- 8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
- 2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
Artichoke Spinach Lasagna (P/P)
By catgirl
Saute onion, garlic, bell pepper and mushrooms in olive oil for about 10 minutes
- 1/4 red onion, chopped
- 2 cloves garlic, chopped
- 1/2 bell pepper, chopped
- 4 oz. sliced mushrooms
- Olive oil
- 1 tsp chopped fresh rosemary
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) pkg frozen chopped spinach, thawed and well-drained
- 1 (28 ounce) jar tomato pasta sauce
- 2 large zucchini
- 2 cups shredded mozzarella cheese, divided
- 2 oz crumbled feta
Simple Deep Dish Pizza - Cast Iron Skillet
By catgirl
If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes ...
- 1/2 batch pizza dough recipe **See Best Basic Pizza Dough Recipe
- 1/2 cup pizza sauce
- 1 cup mixed veggies of your choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)
- 1/2 cup mozzarella cheese (dairy-free for vegan)
- Italian seasonings, Parmesan cheese, fresh basil (optional)
Blueberry Pie Bars (D)
By catgirl
To make the crust and topping, preheat the oven to 350 degrees
- Crust and Topping
- ■1 1/2 cups all-purpose flour
- ■3/4 cup sugar
- ■1/8 tsp salt
- ■3/4 cup (1 1/2 sticks) unsalted butter, chilled
- Pie filling
- ■2 large eggs
- ■1 cup sugar
- ■1/2 cup sour cream
- ■3/8 cup flour
- ■1/2 tsp almond extract
- ■16 oz fresh blueberries
Turkey Meatloaf
By catgirl
Preheat oven to 375°. Heat oil in medium skillet over medium heat
- 1 tablespoon olive oil
- 1 large onion, chopped (1 1/2 cups)
- 2 garlic cloves, minced
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup fat-free, less-sodium chicken broth
- 3 tablespoons ketchup, divided
- 1 3/4 pounds ground turkey, 97% lean
- 3/4 cup dry breadcrumbs
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
Slow Cooker Barbeque Beef
By catgirl
Place roast in slow cooker
- 1 4-5 lb boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 18-ounce bottles of barbeque sauce
Balsamic Gorgonzola Dressing
By catgirl
For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinc...
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons crumbled Gorgonzola
- 6 leaves fresh basil, chopped
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper