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Recipes
healthy avocado & black bean salad
By Rachel-2
1. Rinse and drain the black beans
- Goya Black Beans 15 oz - rinsed & drained
- Plum Tomatoes - 2 (chopped)
- Red Onion - 1/2 medium (chopped)
- Scallions - 1/2 bunch (chopped)
- Jalapeno - 1 (deseeded)
- Avocado - 1 (cut in small cubes)
- Salt - 1/4 tsp (or to taste)
- Black Pepper - 1/4 tsp
- Lime - 1 (zested & juiced)
- Olive Oil - 1/2 tbsp (optional... you can do without it)
- Vinegar - 1 tbsp
- Fresh Cilantro - 1 bunch (chopped)
Classic Buffalo Style Wings
By Rachel-2
Brown your chicken pieces
- 4 ounces of grass fed butter. Can substitute ghee or 1/3 cup of coconut oil.
- 1/2 cup Frank’s Red Hot sauce, plus another 1/4 cup set aside.
- 3 to 4 pounds of chicken wings or drumsticks, browned.
Grandmother's Buttermilk Cornbread
By Rachel-2
Preheat oven to 375 degrees F (175 degrees C)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Italian Fruit Salad
By Rachel-2
Directions In a large bowl combine watermelon, grapes, blueberries, and basil
- 1 pound seedless watermelon, peeled and cut into 1-inch cubes or balls (4 cups)
- 3 cups seedless green grapes, halved
- 2 cups fresh blueberries
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
Awesome Apple Pie-lets Recipe | Think Fast... Food! | Hungry Girl TV Show
By Rachel-2
Preheat oven to 350 degrees
- 2 tbsp. granulated sugar
- 2 tsp. cornstarch
- 1 tsp. cinnamon, or more for optional topping
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 3 cups peeled and chopped apples (preferably Fuji)
- 6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
- 18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)
- Optional topping: Fat-Free Reddi-wip or Cool Whip Free
Vegetarian Shepherd’s Pies
By Rachel-2
Place potatoes in a large saucepan and cover with 2 inches of water
- 1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
- 1/2 cup buttermilk
- 1 tablespoon butter
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely diced
- 1/2 cup finely diced carrot
- 1 tablespoon water
- 3/4 cup frozen corn kernels, thawed
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 3 tablespoons all-purpose flour
- 1 14-ounce can vegetable broth
- 1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
Peanut Sauce
By Rachel-2
In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, red curry paste, lime juice, sesame oil and ...
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon red curry paste
- 1 teaspoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 1 or more tablespoons water
- roasted peanuts, for serving
Quinoa recipe with Roasted Brussel Sprouts
By Rachel-2
quinoa recipe with roasted brussels sprouts, leeks and slivered almonds Add the quinoa and water to a pot and ...
- Quinoa ingredients:
- First- make your quinoa.
- 1 cup quinoa
- 2 cups water
- Sea salt, to taste
- In a roasting pan, combine:
- 1 leek, washed, trimmed, sliced
- 1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
- 1/4 cup slivered blanched almonds
- 1/4 cup plump golden raisins, packed
- 4 tablespoons olive oil
- 2 tablespoons golden balsamic vinegar
- Sea salt, to taste
- 1-2 garlic cloves, minced
- 2 teaspoons dried dill
- To serve:
- 2 tablespoons fresh Italian parsley, chopped
- Sea salt and ground pepper, to taste
Million Dollar Chicken
By Rachel-2
Serving Seconds
- For the Creme Fraiche Glaze:
- 3 1/2 pound whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)
- Maldon salt
- 1 cup creme fraiche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
- See more at: http://www.servingseconds.com/2013/09/million-dollar-chicken.html#sthash.dlP7m9ox.dpuf
Creamy Polenta with Roasted Mushrooms
By Rachel-2
1. Preheat the oven to 400 degrees F
- For the Roasted Mushrooms:
- 1 lb. Baby Bella mushrooms, stems removed and cut in half
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- Salt and black pepper, to taste
- 1/4 cup chopped flat leaf Italian parsley
- For the Creamy Polenta:
- 2 cups milk
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 3/4 cup stoneground polenta (not instant)
- 2 tablespoons butter
- 3/4 cup freshly grated Parmesan cheese
- Extra Parmesan cheese for serving, optional