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Recipes
Black Bean and Pumpkin Chili
By á-32
Directions In a large skillet, heat oil over medium-high heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium sweet yellow pepper, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 cups chicken broth
- 2-1/2 cups cubed cooked turkey
- 2 teaspoons dried parsley flakes
- 2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- Cubed avocado and thinly sliced green onions, optional
- Read more: http://www.tasteofhome.com/recipes/black-bean--n--pumpkin-chili#ixzz3IbFd4BJx
Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce
By á-32
Directions Watch how to make this recipe Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a b...
- 1/4 cup canola oil
- 1/4 cup chopped fresh oregano
- 2 teaspoons ground cumin
- 8 cloves garlic, chopped
- 2 fresh bay leaves (must be fresh)
- Zest and juice of 2 limes
- Two 1 1/2-pound skirt steaks
- Salt and freshly ground black pepper
- Mango Steak Sauce, recipe follows
- Tomato Escabeche, recipe follows
- Fresh cilantro leaves, for garnish
- 2 tablespoons canola oil
- 2 cloves garlic, smashed
- 1 small red onion, chopped
- 1/2 cup mango nectar
- 1/4 cup prepared horseradish
- 3 tablespoons honey
- 2 tablespoons ancho chile powder
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 very ripe mangoes, peeled, pitted and chopped
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 3 ripe beefsteak tomatoes, cheeks removed and julienned
- 1 small red onion, finely diced
- 1 jalapeno pepper, finely diced
- Salt and freshly ground black pepper
Steak Fajita Chili
By á-32
Garnish: Shredded sharp cheddar cheese and sour cream Cut steak across grain into thin strips
- 1 1 pound flank steak (I used two NY strips)
- 2 Tbsp vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 onions, chopped
- 2 cups water
- 3 15 oz cans tomato sauce
- 1 15 oz can ranch style beans (I used dark kidney)
- 1 15 oz can black beans
- 1 14.5 oz can petit diced tomatoes
- 1/4 cup chopped fresh cilantro (I used two tsp dried)
- 3 tsp Ancho chili powder (didn't have, used dried that I rehydrated, and also 3 tsp regular chili powder, see instructions)
- 2 tsp ground cumin
- 2 tsp fresh lime juice
- 1 tsp garlic salt
- 1 tsp ground black pepper
Sloppy Joe Baked Sweet Potatoes
By á-32
Nutrition Information Yield: 4 Servings, Serving Size: 7 oz potato, 1/2 cup meat •Amount Per Serving: , •S...
- 4 medium (7 oz each) sweet potatoes, washed and dried
- 1/2 lb 93% lean ground beef
- 1 teaspoon seasoned salt (such as Montreal Steak)
- 1/3 cup chopped carrot
- 1/3 cup chopped onion
- 1/3 cup chopped mushrooms
- 2 tablespoons chopped red bell pepper
- 1 clove garlic, minced
- 1/2 tbsp red wine vinegar
- 1/2 tbsp Worcestershire sauce
- 8 oz can tomato sauce
- 2 teaspoons tomato paste
- 1/3 cup water
- 1 chopped scallion, for garnish
Shrimp and Avocado Salad Recipe from Metabolic Cookbook
By á-32
1. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed fr...
- Ingredients (Cilantro Dressing/Marinade):
- 3 Tbsp fresh Lime Juice
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 cup fresh cilantro, chopped
- 1/8 tsp fresh cracked Pepper, to taste
- pinch Salt, to taste
- 1 . Combine all ingredients in a bowl and mix.
- Ingredients (Salad):
- Cilantro dressing
- 1 lb cooked shrimp, deveined and tail removed
- 2 ripe avocados
- 4 cups lettuce or baby greens
A French Baked Brei
By á-32
Instructions Preheat the oven to 375 degrees F
- 4 tbsp fig jam or preserves, divided
- 1/3 cup dried mission figs, sliced
- 1/3 cup shelled pistachios, roughly chopped
- 1/3 cup walnut hearts, roughly chopped
- 13-oz French brie
Spaghetti with My Mamas Meatballs
By á-32
Directions Spray a large saucepan with 4 sprays of olive oil spray
- Olive oil cooking spray
- 2 cloves garlic, chopped
- 1/2 cup chopped onion
- Dried red chili flakes
- 1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
- 1 1/2 cups red pack tomato puree
- 1 1/2 cups red pack diced tomatoes
- 1/2 medium eggplant, halved lengthwise
- Salt
- 6 ounces lean ground turkey breast, such as Jennie-O
- 4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
- 2 ounces extra-lean ground pork, such as Farmer John's
- 1 egg white
- 1/4 cup fresh parsley leaves, chopped
- 1/2 ounce Parmigiano-Reggiano
- 2 cups puffed kamut
- 6 ounces 100-percent kamut spaghetti
Pulled Pork Nachos
By á-32
Special equipment: a 6-quart slow cooker For the pulled pork: In a large bowl, combine the chili powder, garlic po...
- Pulled Pork:
- Ingredients
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon Italian seasoning
- 2 small or 1 large bay leaf
- Kosher salt and freshly ground black pepper
- 3 pounds boneless pork butt, cut into 4 pieces
- One large yellow onion, diced
- 1/2 cup sorghum (see Cook's Note)
- 1/4 cup unrefined coconut oil
- 1/4 cup sherry vinegar
- 2 teaspoons liquid smoke
- Queso Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- One 5.2-ounce container soft creamy black pepper cheese, such as Boursin
- 4 ounces shredded sharp Cheddar
- 1/4 cup chopped pickled jalapenos
- Avocado Sour Cream:
- 2 medium avocados
- 2/3 cup sour cream
- Juice of 2 limes
- Pinch of kosher salt
- Nachos:
- 2 tablespoons vegetable oil
- One 16-ounce can refried beans or whole black beans
- 1 pound bag tortilla chips
- 1 medium tomato, diced
- 1/2 bunch fresh cilantro, chopped
Roasted Tomato Soup with Goat Cheese
By á-32
Preparation Heat oven to 350ºF
- 28 ounce can whole peeled tomatoes, preferably San Marzano
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- salt and pepper
- 1 head garlic
- 1 tablespoon butter
- 1 small onion, chopped (about 3/4 cup)
- 1 carrot, peeled and chopped
- 2 cups low sodium chicken stock
- 1/4 cup loosely packed fresh basil, chopped
- 1-2 ounces soft goat cheese (chèvre)
- New York Brand Texas Toast Garlic & Butter Croutons
Black Bean and Chicken Chilaquiles
By á-32
* Preheat oven to 450°
- Cooking spray $
- 1 cup thinly sliced onion $
- 5 garlic cloves, minced
- 2 cups shredded cooked chicken breast $
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup fat-free, less-sodium chicken broth $
- 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
- 15 (6-inch) corn tortillas, cut into 1-inch strips
- 1 cup shredded queso blanco (about 4 ounces)