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Recipes
Roasted Carrot and Parsnip Soup
By GratefulSea
photo credit Beatriz da Costa
- 1 pound carrots, peeled and cut into 1/2-inch rounds
- 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
- 1 yellow onion, quartered
- 5 tablespoons olive oil
- kosher salt and pepper
- 1/2 baguette, cut into 16 thin slices
Greek Lamb with Spinach and Orzo
By GratefulSea
A slow cooker favorite when you don't want to heat up your kitchen
- 1 boneless leg of lamb ( approx. 3-4 lb.)
- 1 Tablespoon dried oregano, crushed
- 1 Tablespoon finely shredded lemon peel
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 (10 ounce) bag of prewashed fresh spinach, chopped
- 5 cups cooked orzo pasta
- 4 ounces crumbled feta cheese ( I use a lot more)
- 1/2 cup pine nuts ( to garnish) (optional)
Roasted New Potatoes
By GratefulSea
Preheat oven to 425ºF. Scrub the potatoes under cold running water and pat dry
- 2 lbs small red potatoes, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large red onion, coarsely chopped
- 3/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Raspberry Nut Smoothie
By GratefulSea
1. Place the milk, raspberries, banana, almond butter, and agave nectar in a blender
- 3/4 cup low-fat milk
- 3/4 cup frozen raspberries
- 1/2 banana
- 1 tablespoon natural almond or peanut butter
- 1 tablespoon agave nectar or honey
Lamb Chops with Moroccan Salad
By GratefulSea
In a small bowl, mix 1/2 tsp each ground cumin, coriander, and pumpkin pie spice, with 1 tsp garlic paste
- 8 rib or loin lamb chops
- 1/2 tsp ground cumin
- 1/2 tsp coriander
- 1/2 tsp pumpkin pie spice
- 1 tsp garlic paste
- 2 Tablespoons olive oil
- 1 15-oz can of chickpeas
- 1 cup diced tomatoes
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- a handful of fresh mint leaves
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- Freshly ground pepper to taste
Mac 'n Cheese-simple, slow cooker
By GratefulSea
I've only tried this once, but the pasta came out rubbery
- Cooking spray
- 8 ounces dry elbow macaroni, under-cooked (some use uncooked macaroni)
- One 12-ounce can evaporated milk
- 1-1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted (may be reduced by half, perhaps eliminated)
- 1/2 tsp dry mustard
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups), or 1 brick of cheddar and one brick of pepper jack
- Dash of paprika
Cutting Board Cleaner
By GratefulSea
To remove tough food stains from light wood and plastic cutting boards, slice a lemon in half, squeeze onto the soi...
- 1/2 lemon
Pan-Fried Tilapia
By GratefulSea
Heat oven to 300 degrees F
- 1/4 cup all-purpose flour
- 2 teaspoons seafood seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1-1/2 pounds fresh tilapia fillets
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 teaspoon chopped garlic
- 2 tablespoons lemon juice
- 2 tablespoons freshly chopped parsley leaves
Copycat Mocha Frappe
By GratefulSea
Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool
- For the coffee ice:
- 3 tablespoons sugar
- 2 cups warm strong coffee
- For the chocolate syrup:
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 ounce milk chocolate, finely chopped
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract
- For the frappes:
- 1 cup reduced-fat milk
- Whipped cream, for topping
Bean and Pasta Soup
By GratefulSea
In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 mi...
- 1 strip (1 ounce) bacon, diced
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- Coarse salt and ground pepper
- 1 tablespoon tomato paste
- 2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
- 4 cups reduced-sodium canned chicken broth
- 3/4 cup tubetti, ditalini, or other short, tubular pasta
- 1/4 cup chopped fresh parsley