Gigi-licious' profile page
Recipes
Turkey Pesto Meatballs
By Gigi-licious
Serves 4 - 6 Prep Time:10 minutes, Cook Time: 25 minutes, Total Time: 35 minutes
- 1 1/4 pound lean ground turkey
- 1/4 cup pesto
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 teaspoon salt
- 2 cups weelicious tomato sauce
Brown Rice and Veggie Casserole
By Gigi-licious
Serves 4 - 6
- 1 small onion
- 2 celery stalks, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1/3 cup to 1/2 cup tomato sauce
- 1/3 cup to 1/2 cup ricotta cheese
- One 8-oz package mozzarella cheese, shredded
- 2 cups cooked short-grain brown rice
- 1/2 tsp kosher salt
Miso Marinated Fish
By Gigi-licious
Serves 4 Prep Time:30 minutes, Cook Time: 10 minutes, Total Time: 40 minutes
- 1/2 cup yellow or white miso paste
- 2 tablespoons honey (or agave)
- 1/2 cup mirin (rice wine)
- 1 1/2 pounds black cod or salmon (you need to use an oily fish)
Broccoli Pesto
By Gigi-licious
1 1/4 cups
- 1 cup broccoli florets
- 1/4 cup toasted almond slices
- 1/4 cup grated parmesan cheese
- 1 small garlic clove
- 1 tablespoon lemon juice
- 1/4 tsp salt
- 1/2 cup olive oil
Cheesy Polenta with Eggplant and Tomato Ragu
By Gigi-licious
FOR THE RAGU: 1. Cook eggplant, oil, an 1/4 tsp salt in 12-inch non-stick skillet over medium-high heat until eggp...
- RAGU
- 1 pound eggplant, cut into 3/4-inch chunks
- 1/4 cup olive oil
- Salt and pepper
- 1 (28-ounce) can whole peeled tomatoes
- 3 garlic cloves, minced
- POLENTA
- 4 cups water
- 1 cup instant polenta
- Salt and pepper
- 1-1/2 ounces Parmesan cheese, grated (3/4 cup),
- plus extra for serving
- 1/3 cup chopped fresh basil
Kale & Walnut Pesto
By Gigi-licious
1. Bring a large pot of salted water to a boil
- small bunch of kale (4-6 leaves, remove the thick part of the stems*)
- 1/4 cup walnuts, toasted
- 1/2 to 1 clove of garlic
- 1/4 cup olive oil (or more for a smoother pesto)
- juice & zest of one lemon
- salt & pepper to taste
- optional: grated parmesan or pecorino cheese
- (note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)
Green Monster Smoothie
By Gigi-licious
Serves 4 Total Time: 2 minutes
- 2 cups vanilla rice milk
- 4 cups fresh spinach, packed into the measuring cup
- 2 large bananas
- 1 tablespoon honey or agave
Martha Stewart's Best Lemon Curd
By Gigi-licious
When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire ar...
- 6 egg yolks, beaten (adding whites makes it lighter and less rich)
- 1 cup sugar
- 1/2 cup fresh lemon juice, strained
- 1/2 cup unsalted butter (COLD and cut into small pieces to melt faster )
- 1 tablespoon lemon rind, grated
Spinach Ricotta Bites
By Gigi-licious
Makes 20 bites Prep Time:5 minutes, Cook Time: 25 minutes, Total Time: 30 minutes
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 2 large eggs, beaten
- 1 cup ricotta cheese (low or full fat ricotta will work)
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 10 oz pkg frozen chopped spinach, defrosted and drained well (i use my hands to squeeze as much liquid out of the spinach as possible)
- 1/4 teaspoon salt
Savory Corn Pudding
By Gigi-licious
This recipe gives corn pudding a new twist: the addition of vanilla beans
- 3 cups low-fat milk
- 2 tablespoons honey
- 1 vanilla bean
- 1 tablespoon butter
- 1 tablespoon canola oil
- 3 cups frozen corn, thawed
- 2 cups finely diced onion
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 3 large eggs
- 1/2 cup white whole-wheat flour (see Tip) or all-purpose flour
- 1/2 cup fine cornmeal, preferably whole-grain