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Recipes
Greek-Style Green Beans
By YogiRenee
I’d tell you to stick a Post-it right here because, once you try these, you’ll be making them often—but theyâ...
- 1 pound fresh green beans, tipped and tailed
- Vegetable oil cooking spray
- 3 tablespoons olive oil
- 1 About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
- 1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
- Salt and freshly ground black pepper
- A few dashes of cayenne
- 1/2 to 1 teaspoon dried dill
Daphne Oz's Red Wine Shallot Vinaigrette
By YogiRenee
1/2 cup Extra-Virgin Olive Oil 1/4 cup Red Wine (or Apple Cider) Vinegar 2 tablespoons minced Shallot 2 teaspoons D...
- 1/2 cup Extra-Virgin Olive Oil
- 1/4 cup Red Wine (or Apple Cider) Vinegar
- 2 tablespoons minced Shallot
- 2 teaspoons Dijon Mustard
- 2 teaspoons Raw Honey or Pure Maple Syrup
- 1 tablespoon fresh Lemon juice
- 1/2 teaspoon ground Coriander
- Salt and fresh-cracked Black Pepper
Roasted Beets
By YogiRenee
Preheat the oven to 400 degrees
- 12 beets
- 3 tablespoons good olive oil
- 1 1/2 teaspoons fresh thyme leaves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons raspberry vinegar
- Juice of 1 large orange
Classic Saffron Rice
By YogiRenee
Place butter and minced onion in a heavy quart saucepan
- 1 cup long grain white rice
- 2 cups water or chicken stock
- 1 TB butter
- 1 TB inely minced onion
- 1/2 tsp salt
- 1 small pinch saffron crumbled
Saffron Chicken, Boiled Lemon and Green Bean Salad
By YogiRenee
Directions Prick the lemon in 3 or 4 places with a fork and place in a small pot with 1 teaspoon of salt and cover...
- 1 lemon, preferably unwaxed
- 1 1/4 teaspoons salt, plus more to taste, divided
- Pinch saffron
- 2 tablespoons finely chopped mint leaves
- 1 clove garlic, minced
- 3 tablespoons lemon juice, divided
- 1/4 cup olive oil, divided
- 1 1/4 pound skinless boneless chicken breast, pounded to 1/2-inch thick
- 1 pound green beans, washed and trimmed
- Cooking spray
- 2 tablespoons finely chopped fresh thyme leaves
- 1 tablespoon honey
- Freshly ground black pepper
Baked Penne with Chicken and Sun-Dried Tomatoes
By YogiRenee
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on
- 6 tablespoons butter, plus more for baking dishes
- coarse salt and ground pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 4 garlic cloves, minced
- 6 cups whole milk
- 10 ounces white mushrooms, trimmed and thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 1/2 cups shredded provolone (6 ounces)
- 1 cup finely grated Parmesan (4 ounces)
Apple Brownies
By YogiRenee
Loaded with fall flavor, apple brownies mix up as quickly as the chocolate version -- just the thing for a school b...
- 1 stick salted butter, melted and cooled, plus more for dish
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sugar
- 1 large egg
- 1/2 cup chopped walnuts
- 2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes (2 3/4 cups)
Pumpkin Muffins
By YogiRenee
Yogurt makes these huge muffins especially light and tender
- 3/4 cup vegetable oil, plus more for pan
- 1 1/2 cups whole-wheat flour, spooned and leveled
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 cups pumpkin puree
- 1 cup plain low-fat yogurt
- 3 large eggs
- 1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
- 1 1/2 cups coarsely chopped walnuts
Chicken Enchiladas
By YogiRenee
Chicken enchiladas, a simple rice side dish, and a crunchy salad won't make them forget the night's main course, bu...
- FOR THE FILLING:
- 12 corn tortillas, (6 inch)
- 1 chicken (3 to 4 pounds)
- 2 quarts homemade or low-sodium canned chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 onion, halved and cut into 1/4-inch slices
- 2 green or red bell peppers, seeded and cut into 1/4-inch strips
- Enchilada Sauce
- FOR THE TOPPING:
- 2 cups grated Monterey Jack cheese (about 6 ounces)
- 2 cups grated sharp cheddar cheese (about 6 ounces)
- FOR THE GARNISH:
- Pepper and Tomato Salsa
- Sour cream (optional)
SPINACH MAC AND CHEESE
By YogiRenee
Directions In a large saucepan, melt butter over medium
- 3 tablespoons unsalted butter
- 1/2 cup minced yellow onion
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- Coarse salt and ground pepper
- 2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
- 5 ounces Gruyere cheese, grated (2 cups)
- 3/4 pound elbow macaroni, cooked according to package instructions