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Machu Picchu Red Quinoa Salad

Machu Picchu Red Quinoa Salad

By

Quinoa should be rinsed in a bowl of water, then drained in a fine sieve before cooking

  • 1 cup uncooked Red Quinoa, rinsed well
  • 1 3/4 cup Roasted Corn, frozen
  • 1 1/2 cups Cooked Pinto Beans, rinsed drained
  • 5 small Scallions with tops, sliced
  • 2 small to medium fresh Poblano Peppers, cleaned and diced
  • 1 cup Roasted Roma Tomatoes, chopped (or 1 cup canned, diced tomatoes, well drained)
  • 6 -8 Black Olives, such as Kalamata, chopped
  • Juice from 2 small lemons (about 4 Tbsp)
  • 1 Tbsp Olive Oil
  • 1 tsp gr. Coriander
  • 1 Tbsp gr. Cumin
  • 1 Tbsp dried Oregano (or 3 Tbsp fresh, minced)
  • Salt and Pepper to taste
  • Fresh Cilantro leaves (garnish)
4.5/5 (2 Votes)

Spiced Lavender Scented Citrus Salad

Spiced Lavender Scented Citrus Salad

By

A little sunshine from my California Citrus Grove

  • 1/4 cup sugar (I used Turbinado Raw Sugar)
  • 1/2 cup water
  • 1 star anise
  • 3 whole cloves
  • 3 whole allspice
  • 1/8 teaspoon dried red pepper flakes
  • Lavender leaves and flowers (optional)
  • 3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
4.4/5 (9 Votes)

Albondigas Soup

Albondigas Soup

By

Mexican Meatball Soup

  • Garnish with:
  • 2 medium eggs
  • 1 teaspoon Garlic Powder
  • 1 1/2 cups, chopped Onions
  • 3 cloves of Garlic, minced
  • 2 teaspoons Dried Oregano
  • 1 1/2 teaspoons Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon dried Red Pepper flakes
  • 1/2 cup Sweet Red Pepper, diced
  • 1/2 cup Sweet Yellow Pepper, diced
  • 8 1/4 cups low fat Beef Broth, no salt added
  • 2 cups Whole Plum Tomatoes with juice, no salt added
  • 1 to 2 teaspoons seeded, minced fresh Jalapeño Pepper
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt
  • 1/2 pound Ground Beef, 95% lean
  • 1/2 pound Ground Pork
  • 1/4 cup raw Basmati Rice, white
  • 1/2 teaspoon salt (optional)
  • 1/2 cup chopped scallion plus tops
  • 1/2 cup Cilantro leaves, fresh
  • Avocado slices (optional)
4.3/5 (14 Votes)

Roasted Baby Dutch Yellow Potato Salad with Dill

Roasted Baby Dutch Yellow Potato Salad with Dill

By

Not your grandmother's potato salad

  • Dressing:
  • 1 pound Baby Dutch Yellow Potatoes
  • 2 teaspoons Olive Oil
  • 1 teaspoon minced Garlic
  • In a small bowl, combine
  • 1 Tablespoon nonfat Yogurt
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon minced fresh Parsley
  • 1 Tablespoon minced fresh Dill
  • 1/8 Teaspoon Sea Salt
4.4/5 (13 Votes)

Tuscan Kale & Cannellini Bean Salad

Tuscan Kale & Cannellini Bean Salad

By

My salad was inspired by a recipe that I found on Dr

  • 2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
  • 2 - 4 Tbsp Fresh Squeezed Lemon Juice
  • Zest from one Lemon
  • 2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
  • 2-3 cloves fresh Garlic, minced
  • 1 ounce (about 1/3 cup) finely grated Asiago Cheese
  • 1/3 cup Panko Bread Crumbs
  • 9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (no salt added)
  • A few grinds of fresh Black Pepper
  • Sea Salt to your taste
4.6/5 (10 Votes)

Black Rice with Autumn Fruits

Black Rice with Autumn Fruits

By

Serve this sweet, fruity dish for dessert, and wear your finest silk robe! The dish is filled with jewel tone fru...

  • 1 cup Black Rice, also known as Forbidden Black Rice
  • 2 Green Apples (Pippen or Granny Smith)
  • 1 Fuyu Persimmon
  • 1/2 cup sweetened, dried Cranberries
  • 1/4 cup fresh Mint, chopped
  • 2 TB Red Wine Vinegar
  • 1 TB Honey
4.5/5 (11 Votes)

Hummus Dip Scented with Earthy Cumin

Hummus Dip Scented with Earthy Cumin

By

The addition of ground Cumin gives my version of the Mediterranean dip an earthy flavor that I love

  • Earthy Cumin Hummus Dip
  • Makes: 4 Cups (32 servings)
  • Serving Size: 2 Tbsp
  • (I listed this as making 32 servings, 2 Tablespoons for each. If you are like me you will probably eat 1/4 which would mean you have 16 servings instead.)
  • 3 1/2 cups cooked, drained Garbanzo beans ( or 2 15 1/2 oz cans of Chickpeas/Garbanzo Beans, drained and rinsed)
  • 1/4 cup Olive Oil
  • 2-4 Tablespoons fresh squeezed Lemon Juice
  • 2 teaspoons Lemon Zest (from one lemon)
  • 2 cloves fresh Garlic (germ removed) see note***
  • 1/2 cup Tahini Sauce
  • 1/4 cup yellow Onion, coarsely chopped
  • 1/2 teaspoon Sea Salt
  • 1/2-1 teaspoon gr. Cumin
4/5 (3 Votes)

Focaccia Flatbread with Onions and Rosemary

Focaccia Flatbread with Onions and Rosemary

By

A wonderful recipe for a traditional Italian Focaccia

  • Flat Bread with Onion Topping
  • (Focaccia Con Le Cipolle)
  • 1 envelope Active Dry Yeast (2 1/4teaspoons)
  • 1 cup very warm Water
  • 3 cups Unbleached All-Purpose Flour
  • 7 tablespoons Olive Oil
  • 2 teaspoons Sea Salt
  • 1 medium-size Onion, very thinly sliced
  • 2 tablespoons fresh Rosemary (in flower if possible)
  • Coarse Sea Salt (optional)
4.2/5 (9 Votes)

Celery Roses Stuffed with Herb Cream Cheese

Celery Roses Stuffed with Herb Cream Cheese

By

I placed my "flowers" on a bed of Fresh Sorrel leaves and added a few Rosemary flowers for color

  • Herb Cream Cheese
  • (Makes 16 tablespoons)
  • 1 Tablespoon Fresh Parsley, minced
  • 1 Tablespoon Fresh Chives, minced
  • 1 Tablespoon Fresh Marjoram, minced
  • 1 Teaspoon Fresh Thyme (lemon thyme if you have it)
  • 1/2 Teaspoon Fresh Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Garlic Powder
  • 1/8 Teaspoon Sea Salt
  • 4 ounces of Light Cream Cheese (50% less fat), at room temperature
  • For roses you will need 6 long stalks of celery, separated, washed and dried.
4.5/5 (15 Votes)