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Recipes
QUINOA COUSCOUS
By amity
In a saucepan, pour in 1 cup of quinoa and 2 cups of water
- 1 cup quinoa
- 2 cups water
- 1/2 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 cup raisins
- 1/2 cup chickpeas, drained
- 1/2 cup toasted almonds
- 1 tablespoon olive oil
Rocco's Low-Cal Brownies
By amity
Preheat the oven to 350°F
- Nonstick cooking spray
- 11/2 cups canned black beans, rinsed and drained
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 3/4 cup egg substitute
- 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms
- 2 tablespoons reduced-fat sour cream, such as Breakstone's
- 1 tablespoon unsalted butter, melted
- 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda
- 1 teaspoon vanilla extract
Butternut Squash Ravioli with a Brown Butter and Basil Sauce
By amity
Preparation of the pasta is fairly self explanatory
- 1 pkg. Frozen Butternut Squash Ravioli (I used Rising Moon Organics)
- 2 tbl. Earth Balance
- 2 tbl. White wine
- 2 tsp. Basil
- 1 tbl. Sour cream (I like Toffuti, Better Than Sour Cream best)
- salt & pepper to taste
Stuffed Shells
By amity
First preheat your oven to 350 and boil the shell pasta
- 1 pkg shell pasta
- 1 jar tomato sauce
- 1 pkg extra firm tofu
- nutritional yeast
- fresh basil, chopped
- garlic powder
- s&p
- lemon juice
Scooped out Cupcake Tarts
By amity
Directions Preheat the oven to 350 degrees F
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 sticks butter, room temperature
- 2 1/3 cups sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk, room temperature
- Sweetened whipped cream, for topping
- Seasonal fruit, for topping
- Mint sprigs, for garnish
Flash-Fried Finger-Lickin' Chicken
By amity
Heat the chicken broth in a medium saucepot over high heat, seasoning it generously with salt
- 3 cups low-fat, low-sodium chicken broth
- Salt
- 4 skinless, bone-in chicken thighs
- 2 quarts grapeseed oil
- 11/2 cups whole wheat flour
- 1 tablespoon sweet paprika
- 11/2 teaspoons celery salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups low-fat buttermilk
polenta
By amity
In a medium saucepan, heat 3 tablespoons of virgin olive oil
- 2 cups water
- 3/4 cup of polenta
- 3 tablespoons of marinara or 1 small fresh tomato diced
- 1 teaspoon diced shallot (peeled)
- 1/2 teaspoon diced garlic
- 3 tablespoons extra virgin olive oil
- 1 small leek diced and washed
- 1/2 small turnip diced & roasted until soft, diced & tossed with extra
- virgin olive oil, roasted or steamed until soft
- 1/4 teaspoon curry powder
- 1/4 teaspoon smoked paprika
- Pinch of sage
- Pinch of basil
- Pinch of thyme
- Pinch of cinnamon
- Pinch of brown sugar (although they use brown sugar, you can use maple or brown rice syrup instead)
- Salt & pepper to taste
Tricolor potato salad
By amity
Put the Yukon gold and sweet potatoes in a large pot and cover with water
- 1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces
- 1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces
- 1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces
- do not need to peel potatoes
- 3 scallions, sliced
- 1 tablespoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons brown mustard
- 1 tablespoon cider vinegar
- 1/2 teaspoon grill seasoning
Baked Creamy Chicken Taquitos
By amity
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray
- 1/3 C (3 oz) cream cheese
- 1/4 C green salsa
- 1 T fresh lime juice
- 1/2 t cumin
- 1 t chili powder
- 1/2 t onion powder
- 1/4 t granulated garlic, or garlic powder
- 3 T chopped cilantro
- 2 T sliced green onions
- 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
- 1 C grated pepperjack cheese
- small corn tortillas (and actually, flour ones are really good as well)
- kosher salt
- cooking spray
Chicken Georgia
By amity
Paula Deen's recipe
- 4 tablespoons (1/2 stick) butter
- 4 skinless boneless chicken breast halves
- 1 cup sliced fresh mushrooms
- 2 tablespoons minced shallots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces grated mozzarella cheese