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Recipes
Spiced Red Lentil, Tomato and Kale Soup
By ccavaletti
In a large pot, sauté the onion and garlic in oil for about 5 -6 minutes over medium heat
- 1 tsp oil
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 stalks celery, diced
- 1 bay leaf
- 1-1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4 - 1/2 tsp smoked sweet paprika, to taste
- 1/8 tsp cayenne peper, or to taste
- 1 can (14 oz diced tomatoes
- 5 - 6 c vegetable broth, more if desired
- 1 c red lentils
- fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
Vegetariad Pad Thai
By ccavaletti
Prepare noodles according to package directions
- 6 oz uncooked thick rice noodles
- 2 Tbsp packed brown sugar
- 3 Tbsp soy sauce
- 4 tsp rice vinegar
- 2 tsp lime juice
- 2 Tbsp olive oil
- 3 medium carrots, shredded (or maybe try julienned)
- 1 medium sweet red pepper, cut into thin strips
- 4 green onions, chopped
- 3 garlic cloves, minced
- 4 large eggs, lightly beaten
- 2 c bean sprouts
- 1/3 c chopped fresh cilantro
- Chopped peanuts, optional
Creamy Chicken with Soft Polenta
By ccavaletti
In a 12 inch skillet, cook onion in 2 Tbsp butter
- 1 onion, minced
- 3 Tbsp butter
- 10 oz sliced cremini mushrooms
- 2 Tbsp flour
- 1-1.2 c heavy cream
- 2 c Roasted Squash, chopped
- 1-1/2 c Pulled Chicken
- 1 c peas
- salt and pepper
- 1 c instant polenta
- 1 c diced Fontina cheese
Banana Ice Cream
By ccavaletti
Place bananas in freezer and freeze overnight
- 6 (approximately 2 1/4 pounds) ripe bananas
- 1 tablespoon fresh squeezed lemon juice
- 3/4 cup light corn syrup
- 1 vanilla bean, scraped
- 1 1/2 cups heavy cream
Sour Cream Roasted Potato Salad
By ccavaletti
Preheat oven to 400º. Line a large rimmed baking sheet with foil
- 3 lbs mixed baby potatoes, halved
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2-1/2 tsp kosher salt
- 1 tsp ground black pepper, divided
- 1/2 c sour cream
- 1/4 c chopped fresh fresh chives
- Garnish: chopped fresh chives
Low-Carb Cabbage Enchiladas
By ccavaletti
Preheat oven to 350º. In a large pot, boil 4 c water
- 1 head green cabbage
- 1 Tbsp extra-virgin olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- Kosher salt
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 3 c cooked and shredded chicken
- 1-1/3 c red enchilada sauce, divided
- 2 Tbsp chopped cilantro, plus more for garnish
- 1 c shredded Monterey Jack cheese
- 1/2 c shredded Cheddar cheese
- Sour cream, for drizzling
Tastes Like Lasagna Soup
By ccavaletti
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven
- 2 teaspoons olive oil
- 1 pound Italian turkey sausage, casings removed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (32-ounce) container chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
- 1/2 cup chopped fresh basil
- 3 tablespoons grated parmesan cheese
- 1/2 cup reduced-fat shredded mozzarella cheese
- 8 Whole-wheat breadsticks or grissini (optional)
Five-Bean Salad
By ccavaletti
Combine all ingredients except BRIANNAS Blush Wine Vinaigrette in a large bowl
- 1 can kidney beans, drained and rinsed
- 1 can green beans, drained and rinsed
- 1 can yellow wax beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 medium white sweet onion, chopped
- 1 small can pimentos or 1/2 chopped red bell pepper
- BRIANNAS Blush Wine Vinaigrette
Panna Cotta al Mango
By ccavaletti
Pour the cream and milk into a heavy saucepan
- 1-1/2 c heavy cream
- 1/2 c milk
- 3 unflavored gelatin sheets (1 pkg)
- 2 Tbsp sugar
- 1 Tbsp honey
- 1 fresh mango, peeled and cubed
- I used cantaloupe instead of mango
Stacked Burrito Pie
By ccavaletti
In a large skillet over medium-low heat, warm the oil
- 2 Tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3/4 lb lean ground beef
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 3/4 c water
- 1 (15-1/2 oz) can black beans, drained and rinsed
- 1-1/2 c frozen corn kernels
- 4 (10 inch) flour tortillas
- 1/2 c sour cream
- 1 c salsa
- 8 oz Cheddar or Monterey Jack cheese, grated