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Recipes
BARILLA Rigatoni and Blue Cheese Pasta Salad
By tcasteel2000
4 cups packed mixed lettuce pre-washed COMBINE oil and vinegar using a bowl ADD salt and pepper to taste COOK
- 1 box BARILLA Rigatoni
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and fresh ground pepper to taste
- 4 cups packed mixed lettuce pre-washed
- 1/2 cup sundried tomato
- 5 oz Blue cheese crumbled
- 1 cup almonds roasted and crushed
Eggnog Dark Chocolate Chip Cookies
By tcasteel2000
Preheat oven to 350°F. Combine chickpeas and eggnog in a food processor; blend until smooth
- Makes 2 dozen cookies
- 3/4 cup whole wheat flour
- 1/4 cup packed brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 7.5 ounces (half of a 15-oz can) chickpeas
- 1/4 cup soy eggnog (or light eggnog)
- 2 tbsp agave nectar
- 1 egg
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 3/4 cup dark chocolate morsels
Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash & Citrus Dill Vinaigrette
By tcasteel2000
BRING a large pot of water to a boil and cook the pasta one minute less than required, drain and toss wit...
- 8 ounces (dry) Barilla® Veggie Rotini
- 1 tablespoon coconut oil
- 1/2 onion diced
- 1 teaspoon Dijon mustard
- 2 tablespoons dill plus extra for garnish
- 1 orange juiced
- 2 tablespoons lemon juice
- 2 tablespoons of olive oil
- salt and black pepper to taste
- 1/2 cup Parmigiano-Reggiano cheese shredded
crunchy pear and celery salad
By tcasteel2000
Soak celery in a bowl of ice water for 15 minutes
- 4 stalks of celery
- 2 Tbsp. vinegar, cider or other fruit vinegar
- such as pear or raspberry
- 2 Tbsp honey
- 1/4 tsp salt
- 2 med. pears, red or anjou, diced
- 1 cup cheddar, finely diced
- 1/2 cup chopped toasted pecans
- pepper to taste
- 6 butter lettuce leaves
Chicken Lentil Soup
By tcasteel2000
Directions In a large soup pot, heat vegetable broth (preferably) or refined coconut oil
- 1 tablespoon refined coconut oil
- 4 celery stalks, cut into 1/2-inch pieces
- 1 carrot, cut into 1/2-inch pieces
- 1 red bell pepper, chopped
- 2 onions, chopped
- 2 garlic cloves, minced
- 6 cups purified water
- 6 cups no-salt-added vegetable broth
- 2 cups red lentils
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon pepper
- 1 teaspoon pepper
- 2 cups cooked chicken breast, chopped (hormone-free, antibiotic-free, free-range) ** Left over chicken works great for this soup!
- tablespoon fresh lemon juice
- 1 tablespoon fresh marjoram, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon garlic salt (or to taste) 1/2 tsp.
- 1 & 1/2 tsp. salt
Healthy Raw Cookie Dough Balls (Recipe)
By tcasteel2000
Cookie dough. It's the reason I make cookies
- 16 ounces cooked chickpeas, rinsed and drained
- 3 Tbsp. raw organic honey
- 1 Tbsp. coconut sugar
- 1/8 tsp. baking soda
- 4 Tbsp. raw organic almond butter
- 2 tsp. vanilla
- pinch of salt
- 1 1/2 cups vegan chocolate chips(mini's work best)
Squash, Chickpea, and Red Lentil Stew
By tcasteel2000
Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight
- 3/4 cup(s) dried chickpeas
- 2 1/2 pound(s) kabocha squash, or butternut squash, peeled, seeded and diced
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup(s) red lentils
- 4 cup(s) vegetable broth
- 2 tablespoon(s) tomato paste
- 1 tablespoon(s) minced peeled fresh ginger
- 1 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) saffron
- 1/4 teaspoon(s) freshly ground pepper
- 1/4 cup(s) lime juice
- 1/2 cup(s) chopped roasted unsalted peanuts
- 1/4 cup(s) packed fresh cilantro leaves, chopped
Gluten free Gazpacho
By tcasteel2000
Alex Jamieson's Delicious Vitality
- 2 pounds rip tomatoes, washed, cored and roughly chopped (dice & reserve a few pieces as garnish)
- 1 red pepper, washed, seeded, roughly chopped (dice & reserve a few pieces as garnish)
- 1 cucumber (if it’s a Kirby with thick skin, peel it) and, you guessed it, roughly chopped
- (dice & reserve a few pieces as garnish)
- 3 cups low-sodium tomato juice
- 2 cups water
- 1 garlic clove, peeled
- 1/4 cup red onion, roughly chopped
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil + a little extra for garnish
- pinch salt
- a few grinds of freshly ground black pepper
Barilla Gemelli with Roasted Fennel and Black Garlic
By tcasteel2000
PRE-HEAT Oven to 400°F Toss fennel with 2 Tbsp melted coconut oil and season with salt and pepper
- 8 ounces (dry) BARILLA Gemelli, I used penne, Cal.720, Fat2, Fib.20
- 2 heads fennel sliced thin and roasted 257g,Cal.79, Fib.8.8, Sod.132.9
- 3 tablespoons coconut oil
- 5 cloves black garlic sliced, 26g, Cal.60
- 4 Servings Muir Glen Organic Tomato and Basil Sauce Cal.240,Fat2,Fib.8
- to taste salt
- to taste black pepper
- 1/4 cup Parmigiano Reggiano cheese grated,I add the cheese after everything is on my plate, so the amount is a personal choice.
Homemade Marshmallow Spread
By tcasteel2000
1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey)
- 1/3 cup water: 1
- 3/4 cup granulated sugar: 1
- 3/4 cup corn syrup or honey: 1
- 3 egg whites, room temperature: 1
- 1/2 teaspoon cream of tartar: 1
- 1 teaspoon vanilla extract: 1