Btaylor's profile page
Recipes
Fairy Tale Eggplant and Mediterranean Quinoa Salad with Spiced Yogurt
By btaylor
Fairy Tale eggplants, in season toward mid-end of summer, are easier and quicker to cook than larger eggplants and ...
- Spiced Yogurt
- 1/2 cup plain yogurt (I use low-fat or whole milk yogurt)
- 1 clove garlic, mashed
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt, or more to taste
- pinch of cayenne to taste
- pinch of cumin to taste
- Quinoa Salad
- 1/2 cup uncooked quinoa, rinsed well
- 2 cucumbers, halved length-wise and chopped
- 1 cup cherry or mini heirloom tomatoes, halved
- 2 green onions, sliced, including some of the green
- 1/4 cup chopped parsley
- 1 can (1 1/2 cups) chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- crumbled feta, to taste
- Fairy Tale Eggplant
- 3/4 pound fairy tale eggplant, halved
- 1 1/2 tablespoons olive oil
- salt to taste
Chicken and Spinach Enchiladas
By btaylor
A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6-8 cups fresh baby spinach
- 4 cups cooked, shredded chicken (1.5 lbs breasts)
- 2 cups shredded mozzarella cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 (4 oz.) can diced green chiles
- 1 cup sour cream
- 2 tablespoons lime juice
- 10-12 small flour or corn tortillas
- Fresh chopped cilantro, for garnish (optional)
Granola
By btaylor
Good breakfast cereal with milk or yogurt
- 6 6 6 c oatmeal (not quick kind)
- 2 2 to c bran flakes (I leave out due to sugar content)
- 1/4 1/4 1/4 c whole wheat flour (I sometimes leave out)
- 1/2 1/2 1/2 c walnuts (I use pecans)
- 1/4 1/4 1/4 c powdered milk
- 1/2 1/2 1/2 c sunflower seeds
- 1/2 1/2 1/2 c sliced almonds
- 1/2 1/2 1/2 c wheat germ
- 1/2 1/2 1/2 c unsweetened coconut (I leave out because one member of household hates coconut)
- to to taste
- 1/2 1/2 1/2 c vegetable oil (I use canola)
- 1/2 1/2 1/2 c peanut butter
- 1/2 1/2 1/2 c honey (I use much less)
Chocolate Pound Cake
By btaylor
Delicious plain or serve with scoop of ice cream and fresh fruit
- 1 1/2 cups butter, softened
- 2 1/2 cups white sugar
- 5 eggs (1 1/4 c egg sub works fine)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1 cup buttermilk (1 c skim milk + 1 T vinegar)
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Morning Glory Baked Oatmeal
By btaylor
Make Ahead: The baked oatmeal can be refrigerated in an airtight container for up to 4 days
- 1 cup chopped pecans
- 1/4 cup shredded, unsweetened coconut
- 1 teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 1/2 teaspoon plus 1 pinch salt
- 2 cups old-fashioned rolled oats (do not use quick-cooking or instant)
- 1 teaspoon baking powder
- 2 cups low-fat milk (1 percent)
- 1/3 cup pure maple syrup
- 1 large egg
- 2 tablespoons canola oil
- 1 1/2 teaspoons pure vanilla extract
- 1 medium Golden Delicious apple (unpeeled), cored and cut into 1/2-inch pieces (1 cup)
- 1 or 2 medium carrots, scrubbed well, then shredded (1 cup)
- 1/2 cup raisins
Recipe: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts — Recipes from The Kitchn | The Kitchn
By btaylor
Mascarpone is a soft, scoopable, sweet cheese
- 1 Meyer lemon, zested and juiced (about 3 tablespoons juice)
- 1/2 cup mascarpone cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 pound spaghetti
- 5 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
- 1/2 cup chopped, toasted hazelnuts
Kale and White Bean Soup
By btaylor
Heat oil in a large, heavy-bottomed pot over medium heat
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 garlic clove, finely chopped
- 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
- 1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
- 1 14.5-oz can cannellini (white kidney) beans, drained
- 4 cups low-sodium chicken broth
- Kosher salt, fresh ground pepper
- 1/2 cup chopped fresh flat-leaf parsley leaves
- Lemon wedges (for serving)
Chilled Leek Soup with Lemon-Dill Yogurt
By btaylor
Heat olive oil in heavy large pot over medium heat
- 2 T olive oil
- 6 1/2 c thinly sliced leeks (white and pale green parts only; about 5 large)
- 1 large russet potato, peeled, cut into 1/2-inch cubes
- 4 c (or more) low-salt chicken broth or vegetable broth
- 3 T coarsely chopped fresh dill, divided
- 1/4 t (or more) freshly grated nutmeg
- Fine sea salt
- 1/4 c plain nonfat yogurt
- 1 T very thinly sliced lemon peel (yellow part only)
- Small fresh dill sprigs (for garnish)
- Salmon caviar (optional)
Minestrone Soup With Meat
By btaylor
Directions Add all ingredients into large pot
- READY IN:
- 1 lb ground beef, browned
- 1 cup diced onion
- 1 cup diced celery
- 1 cup sliced carrot
- 2 garlic cloves, minced
- 1 (16 ounce) can tomatoes, stewed
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red kidney beans, drained
- 2 cups water
- 5 teaspoons beef bouillon granules
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1 ⁄2 teaspoon oregano
- 1 ⁄2 teaspoon sweet basil
- 1 ⁄4 teaspoon black pepper
- 2 cups cabbage, shredded
- 1 cup frozen green beans (fresh and canned will do)
- 1 ⁄2 cup miniature pasta shells
- Loading
- Chef's Note
- 50mins 50mins
- 50 mins
- SERVES:
- 12 12
- UNITS:
- US
- whisk.queue.push(function () {
- whisk.display("CCKU-VPLO-TYHX-LNGN");
- });
Zucchini-Oat Dark Chocolate Chip Cookies
By btaylor
Instructions PREHEAT oven to 350° F
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (1 medium)
- 1 cup quick oats
- 1 cup chopped nuts
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels