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Recipes
Autumn Apple Coffe
By tcasteel2000
Brew the coffee. Heat some water to boiling and pour into two cups; cover with saucers while you prepare the drink
- 1 cup(8oz) freshly brewed coffe
- 1 cup(8oz) pure apple juice
- 2 cinnamon sticks
- 2 thin slices of orange, rind intact
- 2 whole cloves
- 1 kernel allspice or 1/4 tsp. ground allspice
- 2 tsp brown sugar or wildflower honey
pasta salad with broccoli and roasted peanuts
By tcasteel2000
Directions In a large pot of boiling salted water, cook pasta until al dente according to package instructions
- Coarse salt
- 1/2 pound whole-wheat fusilli
- 2 heads (2 pounds) broccoli
- 3 tablespoons vegetable oil
- 1/2 teaspoon red-pepper flakes
- 1/4 cup rice vinegar
- 2 tablespoons smooth peanut butter
- 3 tablespoons soy sauce
- 1 bunch scallions, thinly sliced crosswise (1 cup)
- 1/2 cup roasted peanuts, coarsely chopped
Lemon-Shallot Vinaigrette
By tcasteel2000
Preparation Stir together lemon juice and minced shallot; let stand 5 minutes
- 1/2 cup fresh lemon juice
- 1 minced shallot
- 1 cup olive oil
- 1/4 cup minced fresh flat leaf parsley
- 1 Tbsp. honey
- 1 Tbsp. whole grain dijon mustard
- Salt and pepper to taste
Double Nut & Date Tassies
By tcasteel2000
Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food proc...
- Crust
- 1/4 cup whole-wheat pastry flour (see Note)
- 1/4 cup packed light brown sugar
- 1/2 cup walnuts, coarsely chopped
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- Pinch of salt
- Filling
- 4 ounces pitted dried dates (about 3/4 cup)
- 3/4 cup water
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons unsalted butter
- 4 tablespoons reduced-fat cream cheese
- 1 1/4 teaspoons vanilla extract
- 1/2 cup pecans, chopped
- Confectioners’ sugar for dusting or whipped cream for garnish
Penne with Green Beans and Tomatoes
By tcasteel2000
Preparation Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes ...
- 1 (16-oz.) package whole wheat pasta
- 1 (8-oz.) package haricots verts(thin green beans), cut into 1 1/2-inch pieces
- 1 pt. grape tomatoes, halved
- 3/4 cup Lemon-Shallot Vinaigrette
- 1/4 cup chopped fresh dill
Barilla PLUS Spaghetti with Barilla Tomato and Basil Sauce, Fresh Parmigiano and Zucchini
By tcasteel2000
CHOP onion and slowly COOK with coconut oil for 5 minutes over medium heat ADD zucchini to the onion, sauté ove
- 8 ounces Barilla® Plus Spaghetti
- 1 jar Barilla® Tomato and Basil
- 1 small onion chopped
- 1 cup water
- 2 tablespoon coconut oil
- 4 small zucchini sliced
- Salt and black pepper
- 8 leaves fresh basil torn
- 1/2 cup Parmigiano cheese grated
Healthy Apple Energy Soup Recipe
By tcasteel2000
Directions In a blender, combine apples, lemon juice, greens, avocado, mint, and two cups of water
- 2 medium Fuji or Gala apples, cored and cut into 4 pieces
- Juice of 1/2 medium lemon
- 2 cups spring mix or spinach
- 1 avocado, peeled and pit removed
- 1 cup fresh mint leaves
- 4 cups pure filtered water
- Sea salt, to taste
Spring Vegetable Risotto
By tcasteel2000
1. For the Gremolata: Combine ingredients in small bowl and set aside
- 2 tablespoons minced fresh parsley leaves, stems reserved
- 2 tablespoons minced fresh mint leaves, stems reserved
- 1/2 teaspoon finely grated zest from 1 lemon
- 1 pound asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
- 4 cups low-sodium chicken broth (see note)
- 3 cups water
- 5 tablespoons unsalted butter
- Salt and ground black pepper
- 1/2 cup frozen peas
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 cups Arborio rice (see note)
- 1 cup dry white wine
- 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 2 teaspoons juice from 1 lemon
Avocado Potato Salad
By tcasteel2000
Preheat oven to 400 degrees F
- 4 slices bacon, diced
- 2 avocados, halved, seeded and peeled
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Wok-Seared Chicken Tenders with Asparagus and Pistachios
By tcasteel2000
Here's an East-meets-West stir-fry that will soon become a family favorite
- 1 tablespoon(s) toasted sesame oil
- 1.5 pound(s) fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pound(s) chicken tenders, (see Ingredient Note), cut into bite-size pieces
- 4 scallions, trimmed and cut into 1-inch pieces
- 2 tablespoon(s) minced fresh ginger
- 1 tablespoon(s) oyster-flavored sauce
- 1 teaspoon(s) chile-garlic sauce, (see Ingredient Note)
- 0.25 cup(s) shelled salted pistachios, coarsely chopped