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Recipes
Citrus Collards with Raisins Redux
By CarolineNGa
This recipe was the seed of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine and a tribute...
- Coarse sea salt
- 2 large bunches collard greens, ribs removed, cut into a Chiffonade, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 2/3 cup raisins
- 1/3 cup freshly squeezed orange juice
Broccoli Cranberry Slaw Recipe
By CarolineNGa
Marie Siciliano of Westerly, Rhode Island needs just four items to toss together this crunchy coleslaw that gets a ...
- 1 package (12 ounces) broccoli coleslaw mix
- 6 green onions, cut into 1/2-inch pieces
- 1/4 cup coleslaw salad dressing
- 1 package (3 ounces) dried cranberries
Easy Chicken Salad
By CarolineNGa
Toss all together with dressing
- Dressing:
- 2 (12.5 oz) cans salt-free white meat chicken packed in water, drained
- 1/2 cup celery, diced
- 1/2 cup onion, diced (purple or white)
- 1 (8 oz) can of water chestnuts, drained and chopped
- 1/4 cup of unsalted, unoiled walnuts or pecans, chopped
- 1 cup seedless grapes, halved, or 1/2 cup raisins or dried cranberries
- 1/2 cup light mayonnaise
- 1/2 cup fat free sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon pepper
Bourbon BBQ Sauce:
By CarolineNGa
For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a sma...
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 large cloves garlic, finely chopped
- 1/4 cup apricot all-fruit spread or preserves
- 2 shots good-quality bourbon
- 1 tablespoon orange zest
- Coarsely ground black pepper
Roasted Cabbage Slaw
By CarolineNGa
Preheat the oven to 425°F
- 2 medium carrots, grated
- 1/4 large green cabbage, cored and thinly sliced (about 3/4 pound)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon cider vinegar
- 1 teaspoon sugar
- Pinch fine sea salt
- 2 tablespoons nonfat plain Greek yogurt
Lemonade Chicken
By CarolineNGa
Julia Dowling Rutland, Coastal Living MAY 2014
- 2 tablespoons sweetened lemonade powdered drink mix
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 1/2 teaspoon garlic powder
- 4 to 4 1/2 pounds bone-in, skin-on chicken pieces
Cocoa Cherry Pork
By CarolineNGa
Preheat oven to 375 degrees F (190 degrees C)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon ground ancho chile pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground dried chipotle pepper
- 2 (1 1/4 pound) boneless pork tenderloins
- kosher salt
- 2 teaspoons vegetable oil
- 1/3 cup cherry preserves
- 1/3 cup white vinegar
- 1 pinch dried oregano
3 Ingredient French Vanilla Peach Cobbler - Amanda's Cookin'
By CarolineNGa
1. Preheat oven to 375 F. 2
- 2 15-ounce cans peach chunks in light syrup
- 1 box French Vanilla cake mix
- 1/2 cup unsalted butter
- 1 teaspoon cinnamon sugar (1/4 teaspoon cinnamon + 3/4 teaspoon sugar)
Roasted Garlic
By CarolineNGa
Method 1: Preheat oven to 250 degrees F (125 degrees C)
- 1 medium head garlic
- 2 tablespoons olive oil
Black Bean and Corn Quesadillas
By CarolineNGa
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided