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Recipes
Salad - Tuna Bread Salad
By BlueSchmoo
In medium serving bowl, add the tomatoes and season with salt and pepper, to taste
- 1 cup halved cherry tomatoes
- Kosher salt and freshly ground black pepper
- 1 cup cooked great Northern white beans
- 1 (5 to 6-ounce) can light tuna, packed in oil, drained
- 1 shallot, thinly sliced
- 1/4 cup sliced pitted kalamata olives
- 1/2 long baguette, cut into cubes (slightly stale works great)
- 2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons roughly chopped fresh basil leaves (or oregano)
Colorful Roasted Veggies
By BlueSchmoo
Nutritional Analysis: 3/4 cup (calculated with 1/4 cup olive oil) equals 88 calories, 5 g fat (1 g saturated fat), ...
- 12 (6)
- 4 medium carrots, julienned (2) Carrots
- 1-1/2 pounds fresh asparagus, trimmed and halved (3/4)
- 1 Lg. green pepper, julienned (1/2 Lg)
- 1 medium sweet red pepper, julienned (1/2 pepper)
- 1 medium red onion, sliced and separated into rings (1/2 onion)
- 5 cups fresh cauliflowerets (2 1/2 Cups)
- 5 cups fresh broccoli florets (2 1/2 Cups)
- 1/4 to 1/2 cup Crisco® Light Olive Oil or Canola Oil (2 to 4 Tbsp)
- 3 Tbsp lemon juice (1 1/2 Tbsp)
- 3 garlic cloves, minced (1 1/2 Cloves)
- 1 Tbsp dried rosemary, crushed (1 1/2 tsp)
- 1 tsp salt (1/2 tsp)
- 1 tsp pepper (1/2 tsp)
Pasta - Butternut Squash Mac and Cheese
By BlueSchmoo
Boil the cubed butternut squash in about an inch of water over the stovetop for approximately 6 minutes, or until s...
- 1 1⁄2 cup Butternut Squash (cubed)
- 2 cups Shells (or Elbow Macaroni)
- 1 cup Shredded Cheese (Try a combo of American & Swiss or your choice)
- 1 tablespoon Butter
- 1 ⁄3 cup Milk
- __________________
- SERVES 2
- 3/4 cup Butternut Squash (cubed)
- 1 cup Shells (or Elbow Macaroni)
- 1/2 cup Shredded Cheese
- 1 1/2 tsp Butter
- 2 Tbsp + 2 1/2 tsp Milk
Vegan - Coconut Milk - Homemade
By BlueSchmoo
Heat water until hot (but not boiling)
- 4 cups water
- 1 1/2 – 2 cups unsweetened coconut flakes
Bread Whole Wheat Grain
By BlueSchmoo
A rustic-looking bread to serve with cheese or make sandwiches
- 2 cups warm water
- 1 tablespoon active dry yeast (1 package)
- 1 tablespoon liquid honey
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon salt
- 1/2 cp uncooked eight-grain cereal
- 2 cups whole wheat flour
- 2 cups all-purpose flour
Vegan Butternut Squash, Brussels Sprouts Bread Stuffing with Apples
By BlueSchmoo
This butternut squash and brussel sprout stuffing recipe is delicious, even if you aren't vegan! Perfect for holida
- 1 pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1 medium gala apple, cut into a 1/2 inch dice
- 2 shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoon
- 1 cup onion, diced
- 1 cup celery, diced
- 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely.
- Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cup vegetable broth (plus extra as needed)
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh sage
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts
- Salt and Pepper to taste
Ice Cream - Chocolate
By BlueSchmoo
Hamilton Beach Ice Cream Maker Recipe
- 2 cups (500 ml) heavy whipping cream
- 1 cup (250 ml) whole milk
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) cocoa powder
- 1 teaspoon (5 ml) vanilla extract
Seafood - Brown Sugar/Honey Salmon & Carmelized Pineapple Quinoa
By BlueSchmoo
A delicious summer meal: salmon in a sweet brown sugar honey marinade with a gorgeous pineapple quinoa
- For salmon:
- 1 pound salmon
- 1/4 cup packed brown sugar
- 1 tablespoons honey
- 1/2 cup reduced sodium soy sauce, gluten free if desired
- 1/4 cup fresh pineapple juice
- 1 teaspoon dijon mustard
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 teaspoon red chili pepper flakes, if desired
- 1/2 of a whole pineapple, peeled, cored, and cut into small chunks (so you don’t have to cut later)
- For quinoa:
- 3/4 cup uncooked organic quinoa
- 1 cup coconut milk (I used light coconut milk)
- 1/2 cup water
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Fresh limes to squeeze, if desired
- 1/4 cup toasted sliced almonds, for topping
Sauce - Chimichurri Sauce for Steak
By BlueSchmoo
Cooksillustrated
- 1/4 cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (see note)
- 1 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Beef - Mini Bisquick Muffin Pies
By BlueSchmoo
1 Serving (1 Serving (2 Mini Pies))Calories 280(Calories from Fat 150),Total Fat 17g(Saturated Fat 7g,Trans Fat 1 1
- 6 (3)
- Burger Mixture
- 1 lb lean (at least 80%) ground beef (1/2 lb)
- 1 large onion, chopped [1 cup] (1/2 Cup)
- 1/2 cup blue cheese, crumbled (1/4 Cup)
- 2 teaspoons Worcestershire sauce (1 tsp)
- Baking Mixture
- 1/2 cup Original Bisquick® mix (1/4 Cup)
- 1/2 cup milk (1/4 Cup)
- 2 eggs (1 Egg)
- Topping
- 6 tablespoons French-fried onions (3 Tbsp)