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Recipes
Lemony Lentil Salad with Feta
By KrisR
1.Whisk lemon juice, dill, mustard, salt and pepper in a large bowl
- 1/3 cup lemon juice
- 1/3 cup chopped fresh dill
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
- 1 cup crumbled feta cheese, (about 4 ounces)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 cup diced seedless cucumber
- 1/2 cup finely chopped red onion
Veggie Burrito
By KrisR
Heat oil in pan on medium, then add onions and peppers, let them cook for a few minutes then add potatoes
- 3 Baked potatoes cubed
- 1 red pepper chopped
- 1 sweet onion chopped
- 1 TBSP olive oil
- 1-2 TBSP season salt -to taste
- 1/2 bunch chopped Kale
- 4-6 whole wheat tortillas
Taco Salad, Vegetarian
By KrisR
1.Heat oil in a large nonstick skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 cups cooked long-grain brown rice (see Tip)
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
Enchiladas, Corn and Bean
By KrisR
Sauté the peppers and onion in a skillet with 2 tablespoons of the taco sauce, until tender
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 3/4 cup sliced onion
- 1 to 2 cloves garlic, minced
- 1 1/2 cup nonfat commercial taco sauce or salsa sauce
- 3 cups canned or cooked pinto or black beans
- 1 1/2 cup frozen corn kernels
- 1 1/2 teaspoon cumin
- Chopped cilantro to taste
- 6-8 nonfat corn tortillas
Creamy Green Chile Chili
By KrisR
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink
- 1 pound bonclcss skinless chicken
- breasts, cut into 1/2-inch cubes
- 1 medium onion. chopped
- 1 1/2 tsp garlic powder
- 1 tbs vegetable oil
- 2 cans (15-1/2 ounces) Northern beans, rinsed and drained
- 1 can (14 1/2 ounces) chicken broth
- 2 cans (4oz each) chopped green chilis
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup (8 ounccs) sour cream
- l/2 cup heavy whipping cream
Nutty, Chocolaty, Swirly Sour Cream Bundt Cake
By KrisR
the title says enough, doesn't it?? from Dorie Greenspan's Baking
- The Swirl
- 1/2 cup sugar
- 1/2 cup chopped walnuts or pecans
- 2 ounces bittersweet chocolate, finely chopped (or 1/3 c. mini chocolate chips)
- 1/3 cup plump moist raisins (dark or golden, or may use dried currants)
- 2 1/2 teaspoons ground cinnamon
- freshly grated nutmeg, a pinch
- salt, a pinch
- The Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 orange, zest of
- 8 ounces butter, at room temperature (2 sticks)
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- powdered sugar, for dusting
Jicama Salad with Lime Juice and Fresh Mint
By KrisR
combine jicama and oil in a bowl and toss well
- 1 medium jicama (1 1/2-2lbs) peeled and cut into 1/2 inch cubes
- 2 tsp evoo
- 3 Tbs fresh lime juice
- 3/4 tsp chipotle chile powder or 1 1/2 tsp ancho chile powder
- 1/2 tsp salt
- 25 fresh milk leaves, chopped
- 2 Tbs queso anejo, feta, or goat cheese
The Loaded Mexican Bowl
By KrisR
A veggie and grain bowl that is very versatile
- dressing:
- 3 cups quinoa, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 pint cherry tomatoes, halved or 2 cups diced tomatoes
- 1 cup fresh cilantro, chopped
- 2 avocados, pitted, peeled and diced
- fresh lemon juice
- sea salt and black pepper tt
- juice of 4 limes
- zest of 1 lime
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 2 or 3 garlic cloves, minced
- s&P TT
Vanilla Pudding
By KrisR
silky smooth, undeniably better than instant
- 3/4 cup sugar
- 3 Tbs cornstarch
- 3 cups whole or 2% milk
- 4 beaten egg yolks
- 1 Tbs butter
- 1 1/2 tsp vanilla (or almond extract)
Kale Salad with Root Veggies
By KrisR
Tender, long-leafed Lacinato kale works especially well in this recipe, but any variety will do if it's cut very th...
- Salad
- 2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade
- 2 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 1 1/2 tsp. salt, divided
- 1 cup whole pecans
- 1/4 cup pure maple syrup
- 2 Tbs. canola oil
- 1/4 tsp. cayenne pepper
- 1 medium turnip, peeled and grated (1 cup)
- 1/2 medium rutabaga, peeled and grated (1 cup)
- 1 medium carrot, grated (1/2 cup)
- 2 green onions, cut thin on diagonal
- Dressing
- 2 Tbs. lemon juice
- 1 Tbs. grated lemon zest
- 1 Tbs. olive oil
- 1 Tbs. low-sodium soy sauce
- 2 tsp. agave nectar