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Recipes
Natalie
By tcasteel2000
What an interesting spin on chicken salad! I've had many variations--typically with grapes and pecans or celery and...
- Ingredients:
- 2 boneless, skinless chicken breasts (original called for 4)
- 3 stalks celery, cut into 1/2 in. thick pieces
- 1 yellow bell pepper, cut into short strips (original called for red)
- 3 scallions (white and green parts), sliced diagonally
- For the dressing:
- 1/2 cup non-fat Greek yogurt
- 1/4 cup apple cider vinegar
- 3 tbsp light soy sauce
- 1 1/2 tbsp dark sesame oil
- 1/2 tbsp honey
- 1 clove garlic, minced
- 1 tsp peeled, grated fresh ginger
- 1 tbsp sesame seeds, toasted
- 1/4 cup smooth peanut butter
- 1 tsp salt
- 1 tsp black pepper
Pasta Primavera With Sun-Dried Tomatoes
By tcasteel2000
Prepare pasta according to package directions; drain
- 8 ounces rotini twists or spiral pasta, whole-wheat if possible
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1 cup fresh green beans, cut into 1-inch pieces
- 2 small zucchini, sliced
- 2 small squash, sliced
- 1 cup organic carrots, thinly sliced
- 1 medium red onion, cut into eights
- 1/4 cup chicken broth (go for broth in cardboard containers instead of cans)
- 1/4 cup fresh basil, lightly packed, chopped
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Blueberry Cornbread
By tcasteel2000
Doug Case, Portland, Oregon, Sunset JUNE 2004 If you don't have masa flour, increase cornmeal to 1 1/3 cups
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup (1/8 lb.) butter, melted
- 2/3 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2/3 cup dehydrated masa flour (see note above)
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries, rinsed
Lemon Pudding Cake
By tcasteel2000
1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 cups sugar
- 5 tablespoons unsalted butter, softened
- 2 tablespoons grated zest and 1/2 cup juice from 4 lemons
- 5 large eggs, separated
- 1 1/4 cups whole milk, room temperature
- 2 quarts boiling water
Chia Muffins
By tcasteel2000
Mix together wet ingredients
- 1 tbsp ground chia seeds
- 1 1/2 cups whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sweet potato purée
- 1 cup unsweetened apple sauce
- 2 egg whites
- 1/2 cup agave syrup
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tbsp vanilla extract
- 1/2 cup dried cranberries
Dr. Mercola's Macadamia Nut Fudge
By tcasteel2000
1. Mix butters and oils over low heat for 3-5 minutes 2
- Cocoa butter--300 grams(10.58 ounces)
- Coconut oil-- 200 grams(7.05 ounces)
- Raw organic pastured butter--200 grams
- Macadamia nuts--300 grams
- 8 full droppers of stevia
- 1 tsp. organic vanilla extract
Classic Steak House Rubbed Filet Mignon
By tcasteel2000
Elizabeth Karmel, Cooking Light JULY 2004
- 2 teaspoons black peppercorns
- 1/4 teaspoon dried rosemary
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
- Cooking spray
Candy Cane Cake
By tcasteel2000
Preparation 1. Preheat oven to 325°
- 1 cup sifted cake or pastry flour
- 1 3/4 cups sugar
- 12 egg whites, at room temperature
- 1 tsp. cream of tartar
- 1/4 tsp.salt
- 1 tsp vanilla extract
- 1 tsp. almond extract
- 8 oz. peppermint candy canes
- 2 cups heavy whipping cream
Feel-Good Veggie Soup
By tcasteel2000
Preparation Sauté garlic, onion and celery in coconut oil until translucent
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 tablespoon coconut oil
- 1/4 green cabbage, sliced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 tomatoes, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 32-ounce package sodium-free, fat-free chicken stock
- 2 teaspoons cayenne pepper
- 2 teaspoons curry powder
- 1 teaspoon tumeric
- 1 teaspoon basil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste (optional)
Maple-Roasted Sweet Potatoes
By tcasteel2000
Preheat oven to 400°F. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup organic pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- ground black pepper to taste