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Recipes
Spoonburgers
By á-32
Brown beef and cook onion in skillet until tender
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can Campbell's Chicken Gumbo soup
- 2 tablespoon catsup
- 1 tablespoon mustard
- 6 buns
Lamb Tagine with Chickpeas and Apricots
By á-32
Place chickpeas in a medium saucepan
- 3/4 cup dried chickpeas
- 5 garlic cloves (2 whole, 3 chopped)
- 1 large cinnamon stick, broken in half
- 2 tablespoons olive oil
- 3 pounds 1" cubes lamb shoulder
- Kosher salt and freshly ground black pepper
- 1 large onion, diced
- 5 teaspoons Ras-el-Hanout spice blend
- 1 tablespoon chopped peeled ginger
- 1 cup canned diced tomatoes with juices
- 2 1/2 cups (or more) low-salt chicken stock
- 1/2 cup halved dried apricots
- Steamed couscous
- Chopped fresh cilantro
Tomatoes and Goat Cheese Tart
By á-32
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 1 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 4 4 cups thinly sliced yellow onions (2 large onions)
- 3 3 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 3 3 tablespoons dry white wine
- 2 2 2 teaspoons minced fresh thyme leaves
- 4 4 2 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 4 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 1 4 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 3 3 tablespoons julienned basil leaves
- Directions
Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese
By á-32
Directions For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and sa...
- Zest and juice of 2 lemons
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons Aleppo pepper or red pepper flakes
- 1 teaspoon salt
- 2 cups romaine lettuce, finely sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1/2 English cucumber, peeled, diced
- 1/2 small red onion, peeled, finely sliced
- 1/2 red bell pepper, seeded, julienned
- 1 pound store-bought pizza dough
- 4 tablespoons za'atar
- 6 tablespoons olive oil, plus for oiling the dough
- 8 ounces goat cheese, crumbled
Turkey Picadillo Sloppy Joes
By á-32
In a large saucepan, heat the oil over medium-high heat
- 2 tablespoons vegetable oil
- 1/3 cup finely diced white onion
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrot
- 1 ear corn, shucked and kernels removed or 1 cup frozen corn, thawed
- 2 garlic cloves, minced
- 2 jalapenos, stemmed and deveined
- 1 pound ground turkey
- 1 1/4 cups tomato puree
- 1 bay leaf
- 2 sprigs fresh thyme, leaves removed and chopped
- 2 springs fresh oregano, leaves removed and chopped
- Salt and freshly ground black pepper
- 6 hamburger buns
Pepperoni Pizza Wrap
By á-32
Directions Set toaster oven to highest setting
- 1 stick light string cheese
- 1 medium-large high-fiber flour tortilla with about 110 calories
- 2 tablespoons pizza sauce
- Dash Italian seasoning
- Dash garlic powder
- Dash onion powder
- 1/4 cup chopped spinach leaves
- 1/4 cup canned stewed tomatoes, roughly chopped, patted dry
- 1 teaspoon reduced-fat Parmesan-style grated topping
- 6 pieces turkey pepperoni, chopped
Lemony White Bean and Arugula Salad
By á-32
Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers
- 5 packed cups (5 ounces) arugula
- 1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
- 1/2 small red onion, thinly sliced
- 3 tablespoons capers, rinsed and drained
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup
- 1 teaspoon lemon zest
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Artichoke Salad
By á-32
Preparation Combine all the ingredients in a large bowl and toss to combine
- 2 (14-ounce) cans artichoke hearts in water, drained and halved
- 1/2 cup chopped roasted red peppers
- 1/4 cup chopped scallions (white and green parts)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad
By á-32
Bring 2 cups water to a boil in a small saucepan
- 1 cup dried quinoa
- Kosher salt and freshly ground black pepper
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground chipotle powder
- 1 teaspoon chopped fresh oregano
- 2 small garlic cloves, grated on a rasp, separated
- 4 skinless, boneless chicken breast halves
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot (from about 1/2 small)
- 2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
- 12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
- 1/2 cup toasted almonds, chopped (about 2 ounces)
- 1 cup crumbled Cotija cheese (about 4 ounces)
Winter Salad with Lemon-Yogurt Dressing
By á-32
by Myra Goodman and Sarah LaCasse
- 1 cup plain whole-milk yogurt
- 1/3 cup chopped fresh Italian parsley
- 1/4 cup avocado oil or canola oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, pressed
- Fine sea salt
- 8 cups coarsely chopped romaine lettuce (about 8 large leaves)
- 1 1/2 cups 1/2-inch cubes peeled jicama
- 2 small carrots, thinly sliced into rounds
- 1 avocado, halved, pitted, peeled, sliced
- 1 cup sliced celery
- 1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
- 3/4 cup canned garbanzo beans (chickpeas), drained
- 3/4 cup halved pitted Kalamata olives
- 1/2 cup thinly sliced radishes
- 1/2 cup roasted sunflower seeds