From: http://www.womenshealthmag.com/nutrition/barbecue-recipes?page=4&cm_mmc=Facebook-_-WomensHealth-_-Content-Food-_-BurgerRecipes 1/2 cup quinoa 1 can (19 oz) lentils, rinsed 1/2 cup plain bread crumbs 1 egg, lightly beaten 2 cloves of garlic, chopped 2 tsp cumin powder 1/3 cup cilantro Juice of half a lemon 1/2 cup walnut pieces 1 Tbsp butter 1/2 lb crimini mushrooms, sliced 1/4 cup dry red wine 2... Continue Reading →
Ratatouille
Yes, I thought it was a movie too. That shows home much of a "not-a-cook" I really am, right? Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat. Check out my others ones here. Ingredients: 1 clove... Continue Reading →
Roasted Tomato Caprese Salad
I used my Groupon for a cooking lesson at COOK in Ashburn, Virginia. Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren't too hard to make so I chose the "Veggie Tales" class. No, I wasn't lucky... Continue Reading →
Edamame Hummus
Ingredients 16 oz. bag of edamame 1 can (15 oz.) chickpeas, drained 2 cloves garlic, peeled 1/4 lemon 2 tbsp. tahini 1/2 tsp. sea salt 1/4 cup olive oil Add all the ingredients into the Blendtec blender and blend on soup setting until creamy Serve with Whole Grain Pita (recipe) Per Serving: 96 calories; 4... Continue Reading →
Curry Coconut Sauce
Ingredients2 tablespoons olive oil1 teaspoon crushed red pepper flakeszest of 1 lemon1 1/2 tablespoons minced garlic1 to 1 1/2 tablespoons curry powder1 1/4 cups light coconut milk2 tablespoons soy sauce2 teaspoons sugar, or to taste1/2 teaspoon salt, or to taste1/2 cup chopped fresh basil leaves DirectionsIn a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. Place a wok or skillet over medium-high heat.... Continue Reading →
Rosemary and Lavender Baby Taters
Level:Intermediate Servings:4 Cook Time:20 min. Ready in:1 hr. 15 minIngredients:1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)1 tablespoon good quality fruity olive oil2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)3 drops culinary grade lavender essential oil1 clove garlic3/4 teaspoon sea salt for divided use1/2... Continue Reading →
Mulligatawny Soup
Base Ingredients: Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED Potatoes Carrots Tomatoes Lime Tamarind concentrate Coconut milk Madras Curry Powder (Priya brand is the best) Other Ingredients: 2 red onions (diced) 3 cloves of garlic 2” ginger 2 potatoes (diced) 3 tomatoes (diced) 4 carrots (diced) On Flame 2... Continue Reading →
Samosas
Stuffing # 12 tbsp oilginger1 small diced Serrano pepper2 tsp Cumin1 ¼ cup precooked peasPinch of Carom Seeds½ tsp Garam Masala1 tbsp dry mango powder1 tbsp Chaat Masala1 tbsp cayenne chili powder1 tbsp coriander1 tbsp salt 6 pre-boiled and diced potatoesHandful of cilantroLemon or Lime juice Over medium heat add oil (for every six potatoes)Add ginger,... Continue Reading →
Palak Paneer
Ingredients 2 lbs Frozen spinach1 tbsp chana dal soaked in water for about an hour1 onion diced1 onion chopped2 tomatoes chopped1 inch ginger1 garlic clove1 Green chili1 tsp garam masala1 tbsp oil1 tsp Cumin200 gms paneer cubed and shallow fried2 Tbsp heavy cream (optional)Few drops of lime juice1) In a pressure cooker add spinach,... Continue Reading →
Vegatable Cutlets
Ingredients:1) 1/2 cup green peas boiled and mashed2) 1/4 cup grated carrot3) 1/4 cup grated cabbage4) 1/4 cup finely chopped green beans5) 6-7 medium sized potatoes boiled and mashed6) 1/4 cup grated beet root ( optional)7) 1 tbsp finely chopped ginger and garlic and 1 tsp of chopped green chilies8) 1 tbsp Pav bhaji masala... Continue Reading →
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