Menu Enter a recipe name, ingredient, keyword...

Jeknudson's profile page

Recipes

Roasted Cauliflower Salad

Roasted Cauliflower Salad

By

Preheat the oven to 425°

  • 1 can chickpeas, rinsed and patted dry
  • 1/4 cup pine nuts or sliced almonds
  • 1 clove garlic, grated or finely chopped
  • 1 teaspoon ground cumin (1/3 palmful)
  • Juice of 1 1/2 lemons
  • 1 1/2 cups vegetable or chicken broth
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • One 10-ounce box couscous
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped chives
  • Roasted Cauliflower
  • 1 cup packed flat-leaf parsley leaves
  • Salt and pepper
  • 4 flatbreads or pitas, warmed
5/5 (1 Votes)

Light Creamed Spinach

Light Creamed Spinach

By

Cook the spinach as directed on the package; drain and press with paper towels to remove all of the moisture

  • 9 ounce package frozen chopped spinach
  • 1 teaspoon vegetable oil
  • 2 tablespoons sliced green onions
  • 1/3 cup Daisy Brand Light Sour Cream
  • 1/4 cup skim milk
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons all purpose flour
  • 1/4 teaspoon salt
4.4/5 (10 Votes)

Lemony Ricotta Summer Squash Galette

Lemony Ricotta Summer Squash Galette

By

1. Sprinkle zucchini lightly with salt

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
  • 1/2 15 ounce package rolled refrigerated unbaked piecrust
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
5/5 (2 Votes)

Slow-Cooker Marinara

Slow-Cooker Marinara

By

Deb Wise, Cooking Light JANUARY 2013

  • 3 tablespoons extra-virgin olive oil
  • 3 cups chopped onion
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • 1/4 cup minced garlic
  • 3 tablespoons chopped fresh oregano
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons unsalted tomato paste
  • 1/2 cup dry red wine (such as cabernet sauvignon)
  • 5 1/2 pounds plum tomatoes, peeled and chopped
  • 3/4 cup chopped fresh basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
4.6/5 (8 Votes)

Green Beans With Mustard-Tarragon Sauce

Green Beans With Mustard-Tarragon Sauce

By

Heat a small skillet over medium-high

  • 2 tablespoons sliced almonds
  • 2 teaspoons canola oil
  • 2 teaspoons chopped garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 /4 teaspoon kosher salt
  • 1 tablespoon chopped fresh tarragon
  • 12 ounces blanched haricots verts
0/5 (0 Votes)

Green Bean Casserole with Cauliflower Cream

Green Bean Casserole with Cauliflower Cream

By

Step 1 Preheat oven to 425°F

  • 1 cup chopped yellow onion
  • 1/4 cup olive oil, divided
  • 7/8 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound green beans, cut into 2-in. pieces
  • 12 ounces shiitake mushrooms, stemmed and halved
  • 1 (8-oz.) container cremini mushrooms, quartered
  • 3 cups chopped cauliflower (about 9 oz.)
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup water
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 2 garlic cloves, crushed
  • 1 tablespoon dry sherry
  • 1/8 teaspoon ground nutmeg
  • Cooking spray
  • 3 ounces whole-wheat bread, torn (about 2 1/2 cups)
0/5 (0 Votes)

Chicken Tamales with Ranchero Sauce

Chicken Tamales with Ranchero Sauce

By

Making these scrumptious Chicken Tamales with Ranchero Sauce, albeit time-consuming, is part of the fun

  • 24 dried corn husks
  • 4 cups unsalted chicken stock
  • 3 dried ancho chiles, stemmed and seeded
  • 1 tablespoon olive oil
  • 1 1/2 cups white onion, chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt, divided
  • 8 garlic cloves, minced
  • 2 chipotle chiles, canned in adobo sauce, seeded and minced
  • 2 tablespoons unsalted tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 (15 ounce) can unsalted tomato sauce
  • 1 ounce semisweet chocolate
  • 4 cups skinless cooked chicken breast, shredded
  • 4 cups instant masa harina (such as Maseca)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup lard
  • 2 1/2 cups water, divided
4.7/5 (6 Votes)

Pico De Gallo

Pico De Gallo

By

Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency

  • 8-10 Roma tomatoes (seeded)
  • 1/2-1 red onion (to taste)
  • 1 jalapeno pepper (or more to taste)
  • 2 medium cloves garlic
  • juice of one lime
  • 1 tablespoon olive oil
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon coarse salt
  • 1/2 teaspoon fresh ground black pepper
5/5 (1 Votes)

Fried Hominy

Fried Hominy

By

1. Spread hominy on paper towels in a jelly-roll pan

  • 2 (14.5-oz.) cans white hominy, drained
  • Canola oil
  • 1 cup all-purpose flour
  • 1/2 cup plain white cornmeal
  • 1/4 cup cornstarch
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
4.6/5 (8 Votes)

Spiced Beef Tostadas with Cilantro-Lime Rice

Spiced Beef Tostadas with Cilantro-Lime Rice

By

These tostadas are inspired by classic taco night toppers and sides

  • 2 teaspoons canola oil
  • 2/3 cup chopped onion
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pound 93% lean ground sirloin
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon kosher salt
  • 8 corn tostadas
  • 1 1/2 cups shredded romaine lettuce
  • 1 cup chopped seeded tomato
  • 1/4 cup light sour cream
  • 1 (8.5-ounce) pouch precooked brown rice (such as Uncle Ben's)
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
4.5/5 (6 Votes)