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Recipes
Seared Tofu with Spicy Black Beans and Mango Salsa
By marck
From Peter Berley's _Fresh Food Fast_
- For the rice:
- 1-1/2 C white rice (basmati, jasmine or sushi), rinsed
- 3/4 tsp coarse sea salt or kosher salt
- For the black beans:
- 1/4 C extra-virgin olive oil
- 1 C diced red onion
- 2 tsp cumin seeds, toasted and ground, or 2 tsp ground cumin
- 2 Tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1 15-oz can black beans
- For the tofu:
- 1 lb extra-firm tofu, cut into 4 thick slices
- Coarse sea salt or kosher salt
- For the salsa:
- 2 ripe mangoes, peeled and diced (or substitute peaches -- my wife is allergic to mango)
- 1 medium tomato, cored, seeded, and diced
- 1/4 C chopped fresh cilantro, plus additional for garnish
- 3 Tbsp freshly squeezed lemon juice
- 2 Tbsp minced red onion
- 1 jalapeño pepper, with seeds, minced
- 1-1/4 tsp extra-virgin olive oil
- Pinch of coarse sea salt or kosher salt
Lemon-Ricotta Soufflé with Blueberries
By marck
From Peter Berley's _Fresh Food Fast_
- 1/2 C sugar, preferably organic washed cane sugar
- 6 large eggs
- Grated zest of 1 lemon
- 1 lb whole-milk ricotta cheese
- 1 pint blueberries
Blueberry Zucchini Bread
By marck
From AllRecipes
- 3 eggs, lightly beaten
- 1 C vegetable oil
- 3 tsp vanilla extract
- 2-1/4 C white sugar
- 2 C shredded zucchini
- 3 C all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 pint fresh blueberries
Cottage Cheese Pancakes
By marck
A recipe from the Inn at Round Barn Farm in Waitsfield, VT
- 1 cup cottage cheese (large curd)
- 4 eggs
- 1/2 cup flour
- 6 Tbsp melted butter
Gazpacho
By marck
From Allrecipes.com. This is a summer recipe
- 2 Roma (plum) tomatoes, quartered
- 1 large cucumber, peeled and halved
- 1 onion, peeled and halved
- 1 C green bell pepper, diced
- 1 4-oz jar diced pimento peppers, drained
- 2 (12 fluid oz) cans tomato juice
- 1/3 C olive oil
- 1/3 C red wine vinegar
- 1/4 tsp hot pepper sauce
- 1-1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 cloves garlic, minced
- 1/2 C croutons
- 1/4 C chopped fresh chives
Roasted Garlic Potato Salad
By marck
Weight Watchers. 3 points per 1/2-cup serving
- 2-1/2 lbs Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- 1 Tbsp olive oil
- 4 medium garlic cloves, minced
- 1/2 C soft tofu
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Rice Pudding (ATK)
By marck
1. Bring the water to a boil in a large, heavy-bottomed saucepan (at least 3 quarts)
- 2 C water
- 1/4 tsp salt
- 1 C medium-grain rice
- 2-1/2 C whole milk
- 2-1/2 C half-and-half
- 2/3 C sugar
- 1-1/4 tsp vanilla extract
- 1/2 C raisins
- 1 tsp ground cinnamon
Eggnog Snickerdoodles
By marck
This recipe is easily doubled
- FOR THE COOKIES:
- 1 C (120 g) all-purpose flour (measured as accurately as possible)
- 3/4 tsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 2 Tbsp (28 g) unsalted butter, melted
- 1/4 C (60 mL) light or dairy-free eggnog, warmed to room temperature
- 1 tsp vanilla extract
- 1/4 C (48 g) granulated sugar
- 1/4 C (52 g) light brown sugar
- FOR THE COATING:
- 3 Tbsp (36 g) granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Hummus
By marck
From AllRecipes. I was stunned how good this was
- 2 cloves of garlic, chopped
- 1 19-oz can garbanzo beans, liquid reserved
- 4 Tbsp lemon juice
- 2 Tbsp tahini
- 1 tsp salt
- black pepper to taste
- 2 Tbsp olive oil
Black Bean and Swiss Chard Burritos
By marck
It's another Weight Watcher's Recipe! This one is 5 points per serving (and allegedly serves 4)
- 1 onion, chopped
- 1 garlic clove, minced
- 1 15 oz. can black beans, rinsed and drain
- 1 bunch Swiss chard, stemmed, leaves chopped
- 1/4 C. prepared chipotle salsa
- 2 Tbsp water
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp freshly ground pepper
- 1/4 tsp salt
- 4 8-inch fat-free whole-wheat flour tortillas
- 4 Tbsp shredded reduced-fat pepperjack cheese