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Recipes
POMEGRANATE SALAD WITH GINGER-MINT VINAIGRETTE
By Rachel-2
Instructions In a cast iron or heavy cooking skillet, heat 1 tbsp olive oil
- 1 bunch Swiss chard, chopped (2-3 cups chopped leaves)
- Olive Oil
- 2 cups cooked (steamed or canned) brown lentils, drained
- 1 pomegranate, seeds of
- 1 small red onion, finely chopped
- 1/2 English cucumber, finely chopped
- 1 cup crumbled feta cheese for garnish
- Ginger-Mint Vinaigrette
- 1/3 cup white balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 tsp honey
- 2 tbsp dried crushed mint leaves
- 1-2 tsp fresh ground ginger
- 1/4 tsp ground cumin
- Salt and pepper
Black-Eyed Pea and Stewed Tomato Salad
By Rachel-2
1. Combine black-eyed peas, sweet onion, carrots, celery, bell pepper, and green onions in large bowl, and set asid...
- 3 cups cooked black-eyed peas, or 2 15-oz. cans unseasoned black-eyed peas, rinsed and drained
- 1/2 large sweet onion, such as Vidalia or Walla Walla, finely diced (1 cup)
- 3 medium carrots, peeled and finely diced (1 cup)
- 3 ribs celery, thinly sliced (1 cup)
- 1 small green or red bell pepper, finely diced (1 cup)
- 6 green onions, white and green parts thinly sliced (1 cup)
- 1 15-oz. can stewed tomatoes
- 2 Tbs. apple cider vinegar
- 2 Tbs. olive oil
- 1 tsp. Cajun seasoning
Overnight Chia Steel-Cut Oats
By Rachel-2
1. Combine oats, hemp milk, chia seeds, cardamom, vanilla, ginger, cinnamon, nutmeg, black pepper, and maple syrup ...
- 1 cup steel-cut oats
- 1 cup hemp milk or non-dairy milk of your choice
- 2 Tbs. chia seeds
- 1/4 tsp. ground cardamom
- 1/4 tsp. vanilla extract
- 1/4 tsp. ground ginger or 1 Tbs. crystallized ginger
- 1/4 tsp. ground cinnamon
- 1 pinch nutmeg
- 1 pinch black pepper
- 1 Tbs. maple syrup, optional
- 1 Tbs. shredded coconut, optional
- 1 Tbs. chopped pistachios, optional
Cabbage with Portobello Mushrooms
By Rachel-2
Melt the margarine with the olive oil in a large skillet over medium-high heat
- 1/2 tablespoon margarine (such as Earth Balance®)
- 1/2 tablespoon olive oil
- 1/2 medium head cabbage - cut into thick, short strips
- 2 portobello mushroom caps, thickly sliced
- 2 pinches kosher salt, or to taste
- ground black pepper to taste
- garlic powder to taste
Potato Salad with Country Ranch Dressing
By Rachel-2
Directions Preheat oven to 425 degrees F
- 3 pounds round red potatoes, cut in 1-inch pieces
- 1 small red onion, cut in wedges (1/2 cup)
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup frozen whole kernel corn
- 3/4 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 ounce dry ranch salad dressing mix
- 1/4 teaspoon cayenne pepper (optional)
- 1 stalk celery, bias-sliced
- 3 hard-cooked eggs, peeled and chopped
- 1 avocado, halved, seeded, peeled, and chopped (optional)
- Salt
- ground black pepper
- Fresh Italian (flat-leaf) parsley, coarsely snipped (optional)
Best Ever Banana Bread
By Rachel-2
In a large bowl, stir together flour, sugar, baking soda and salt
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1/2 cup vegetable oil
- 1/4 cup plus 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- I've used pecans and it's good.
Baron of Ribeye with Royal Forest Butter
By Rachel-2
Preheat grill on high. Blot steaks dry with a clean paper towel
- 4 ribeye steaks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 recipe Royal Forest Butter
Tomato Basil Parmesan Soup~Slow Cooker
By Rachel-2
Makes about 2 quarts (about 8 servings) 1
- 2 (14 oz) cans diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tsp dried oregano or 1 T fresh oregano
- 1 T dried basil or 1/4 cup fresh basil
- 4 cups chicken broth
- 1/2 bay leaf
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1/2 cup butter
- 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
- 1 tsp salt
- 1/4 tsp black pepper
Spanish Casserole
By Rachel-2
Grease baking dish and preheat oven to 350 degrees
- 2/3 cup rice
- 1 cup chopped celery
- 1/4 cup chopped green pepper
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound ground beef
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 can tomato soup
Corn and Zucchini Sautee with Basil
By Rachel-2
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels
- 6 ears corn, husks and silks removed
- 1 tablespoon olive oil
- 1 medium zucchini, halved lengthwise and thinly sliced crosswise
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 1 cup fresh basil leaves, torn
- 1 teaspoon white-wine vinegar