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

Jeknudson's profile page

Recipes

Baked Falafel

Baked Falafel

By

Wrap onion in cheese cloth and squeeze out as much moisture as possible

  • 1/4 cup chopped onion
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 teaspoons olive oil
4.5/5 (2 Votes)

Chocolate Hazelnut Gelato

Chocolate Hazelnut Gelato

By

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat

  • 2 Cups Milk
  • 1 Cup Heavy Cream
  • 1/2 Cup Sugar
  • 1/2 Can Fat Free Sweetened Condensed Milk
  • 4 Egg Yolks
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Chocolate-hazelnut Spread (recommended: Nutella)
  • 2 Teaspoon Hazelnut Liquor (frangelico)
  • 1/2 Cup Toasted Hazelnuts, crushed, for garnish
4.5/5 (2 Votes)

Gingered Carrot Soup

Gingered Carrot Soup

By

Heat oil in heavy large saucepan over medium-high heat

  • OPTIONAL GARNISH:
  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1/4 cup minced peeled fresh ginger
  • 3 cups chicken stock or more if needed (or canned low-salt chicken broth)
  • 4 cups sliced peeled carrots - (abt 1 1/2 lbs)
  • 1 cup orange juice
  • 1/2 cup half-and-half
  • 1/4 teaspoon ground cinnamon
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup matchstick-size strips peeled carrot
  • 1 tablespoon matchstick-size strips peeled fresh
  • ginger
5/5 (1 Votes)

Caesar Artichoke Dip

Caesar Artichoke Dip

By

Spray inside of 1 to 1 1/2 quart slow cooker with cooking spray

  • 1 can (14 oz.) quartered artichoke hearts - drained & coarsely chopped
  • 1 package (8 oz.) cream cheese, cut into cubes
  • 1/2 cup creamy Caesar dressing
  • 3/4 cup shredded Parmesan cheese (3 oz.)
  • 1/4 cup chopped green onions (4 medium)
  • Dash of red pepper sauce
  • Chopped green onions, if desired
  • 1 loaf (8 oz.) baguette French bread, cut into 1/2" slices, toasted, if
  • desired
0/5 (0 Votes)

Pine Nut–Meyer Lemon Snowball Cookies

Pine Nut–Meyer Lemon Snowball Cookies

By

Step 1 Preheat oven to 350°F

  • 8 ounces whole-wheat pastry flour (about 2 1/4 cups)
  • 1 /2 teaspoon kosher salt
  • 1 /2 cup unsalted butter, softened
  • 3 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons Meyer lemon zest
  • 1 1/4 cups powdered sugar, divided
  • 1 large egg yolk
  • 1 /2 cup toasted pine nuts, roughly chopped
0/5 (0 Votes)

Lemon Drop Energy Balls

Lemon Drop Energy Balls

By

Elise Museles

  • 1 cup almonds or cashews
  • 1 packed cup pitted Medjool dates
  • 1/2 cup unsweetened shredded coconut, plus more for sprinkling
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 tablespoon grated lemon zest, plus more for sprinkling
4.7/5 (7 Votes)

Cinnamon Roll Muffins: Recipe Makeover

Cinnamon Roll Muffins: Recipe Makeover

By

1. Preheat oven to 375°F

  • FILLING:
  • Cooking spray
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons low-fat buttermilk
  • 2 teaspoons butter, melted
  • MUFFINS:
  • 8.25 ounces white whole-wheat flour (about 2 cups)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup granulated sugar
  • 2 teaspoons canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • GLAZE:
  • 1/3 cup 2% reduced-fat Greek yogurt
  • 1/3 cup powdered sugar
  • 1 ounce 1/3-less-fat cream cheese
4.7/5 (7 Votes)

Israeli Couscous and Shrimp Recipe

Israeli Couscous and Shrimp Recipe

By

Step 1 Combine shrimp, garlic, black pepper, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and ...

  • 1 1/4 pounds medium peeled, deveined raw shrimp
  • 1 tablespoon finely chopped garlic (from 3 garlic cloves)
  • 1 /4 teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons fresh lemon juice (from 2 lemons), plus 1 lemon, cut into wedges, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1 medium-size red bell pepper, thinly sliced
  • 1 medium-size yellow bell pepper, thinly sliced
  • 1 cup uncooked Israeli couscous
  • 1 1/2 cups chicken stock
  • 1 /4 cup fresh flat-leaf parsley leaves
  • 1 /4 cup torn fresh basil leaves
  • 1 /4 teaspoon crushed red pepper
0/5 (0 Votes)

Herb-Scented Rice Salad With Coconut and Lime

Herb-Scented Rice Salad With Coconut and Lime

By

Step 1 Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium

  • 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
  • 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
  • 1/4 1/4 1/4 cup unsweetened finely shredded dried coconut
  • 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
  • 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
  • 1 1/2 1 1/2 1/2 teaspoons virgin coconut oil, melted and divided
  • 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
  • 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
  • 1/3 1/3 1/3 cup loosely packed fresh basil leaves, cut into chiffonade
  • 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
  • 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
  • 1/4 1/4 1/4 cup loosely packed fresh mint leaves, cut into chiffonade
  • 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
  • 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
  • 1/4 1/4 1/4 cup loosely packed fresh cilantro leaves, chopped
  • 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
  • 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
  • 3 3 to tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
  • 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
  • 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
  • 2 2 1 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
  • 2 2 2 teaspoons lime zest
  • 2 2 2 teaspoons lime zest
  • 2 2 2 teaspoons lime zest
  • 1/2 1/2 1/2 teaspoon fine sea salt
  • 1/2 1/2 1/2 teaspoon fine sea salt
  • 1/2 1/2 1/2 teaspoon fine sea salt
  • 1/4 1/4 1/4 teaspoon black pepper
  • 1/4 1/4 1/4 teaspoon black pepper
  • 1/4 1/4 1/4 teaspoon black pepper
  • 3 3 3 cups cooked white jasmine rice, at room temperature
  • 3 3 3 cups cooked white jasmine rice, at room temperature
  • 3 3 3 cups cooked white jasmine rice, at room temperature
  • 2 2 2 teaspoons fish sauce
  • 2 2 2 teaspoons fish sauce
  • 2 2 2 teaspoons fish sauce
  • 1 1 1 tablespoon fresh lime juice
  • 1 1 1 tablespoon fresh lime juice
  • 1 1 1 tablespoon fresh lime juice
0/5 (0 Votes)

MMMMM... Brownies

MMMMM... Brownies

By

Preheat the oven to 325 degrees F (165 degrees C)

  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
4.7/5 (11 Votes)