246 Healthy Recipes (That Won't Break the Bank) Smoked Salmon Asparagus Quinoa Cake Eggs Benedict. Mothers day is almost here and what better way to show her that you care than by making her a nice home cooked meal? A great way to do this is in the form of a breakfast or brunch for her after wakes from sleeping in. A while ago I made some quinoa cakes, basically a fritter made with quinoa, and I thought that they would also be great when made with different flavours such as asparagus which is in season right now. Although asparagus quinoa cakes are darn tasty all by themselves they are not enough for a special brunch so I decided to top them with some more asparagus along with some smoked salmon, a poached egg and a buttery, lemony hollandaise sauce! I am sure that these smoked salmon asparagus quinoa cake eggs benedict are sure to please for any special occasion!
The asparagus quinoa cakes are pretty easy to make; you simply give some fresh asparagus a few pulses in a food processor and mix it in with the cooked quinoa along with some eggs and flour to bind everything together.
Ham & Cheddar Quiche. For some reason, up until recently I was never inspired to make a healthy quiche. It’s a dish I’ve loved for ages; I mean, what is there not to love? Creamy eggs baked in a buttery pie crust with whatever add-ins you’d like. Rich and indulgent, quiche – for me – was relegated to the category of food to enjoy every once in a blue moon instead of a homemade staple.
The turning point was when I came across this olive oil press-in quiche crust from Once Upon A Plate . I subbed in whole wheat pastry flour for the all-purpose, and was pleasantly surprised at how easy it was to press the dough into a pie plate. No rolling out dough and painstakingly transferring it to a pie plate for this recipe, folks… just use your fingertips to press the dough onto the bottom and up the sides.
Easy peasy. As for the filling, I winged the egg-milk ratio and ended up happy with the result (plus, it fit perfectly into my pie plate without overflowing). Quiche is really quite versatile. Prep Time: 15 minutes.
Vegetarian. Vegetable Pasta Salad | Katrina Runs For Food. I’ve mentioned before that I’m not crazy about cold cream based salads. So when I made some a few weeks ago, I made it and put the bowl in the fridge so it would cool off and kept a bowl of warm pasta on the counter for me. I don’t need it real hot, I just like to eat it as soon as I add the hot pasta. I’ve been craving artichokes lately so I made sure the other vegetables would work with those. Black olives, green beans, red beans, and the very last jar of roasted cherry tomatoes all work to balance the salty of the artichokes. Vegetable Pasta salad –6 WWP+/ serving. What you need to have ready: big bowl for mixing, large stock pot for pasta 2.5 cups of tri-color spiral pasta 1 large can of black olives, drained 1 can of quartered artichoke hearts, drained 1 can of green beans, drained 1 can of red beans, rinsed and drained. 4-6 sliced grape or cherry tomatoes. 1. 2. 3. 4. 5.
Meatless Monday: Southwestern Stuffed Sweet Potatoes. I keep a lot of random lists in Evernote, one of which includes things I want to cook (typically, ideas I have for original recipes). One of the items I have on that list is “stuffed sweet potatoes (black beans, queso fresco, chipotle, etc.)” So clearly when I came across Nikki’s post for Southwestern stuffed sweet potatoes and realized someone had already done all the work for me, I added these to our menu. I had high hopes for these, because I love all the ingredients. And despite those high hopes, these stuffed sweet potatoes actually surpassed my expectations.
Even as recently as a couple of years ago, if you would have told me that sweet potatoes and black beans were a great combo, I probably would have given you the side eye. But, I’ve definitely come to find out it’s true. These sweet potatoes are packed full of our favorite things – black beans, chipotles, spices, corn, and lots of cheese. Southwestern Stuffed Sweet Potatoes Adapted from Pinch of Yum, via Pennies on a Platter.
Baked herbed salmon « Snixy Kitchen. With a trip to Boston smack dab in the middle of finishing a first draft and making serious revisions to my paper, every dish I make gets added to an ever-growing queue waiting to be shared with you. I can’t keep up! On our whirlwind three-day MIT reunion excursion, Lucas made sure to introduce me to the fantastic seafood of the Northeast. Among an impressive list of dining experiences, we took a ferry on Saturday to a small island off the coast to feast on fresh lobster and clams.
To commemorate this trip to Beantown, it seems appropriate that I tell you about a fish dish, even though this filet was actually baked the weekend before our trip to the coastal city. It’s been awhile since salmon has been on my kitchen table. The inspiration for breaking my streak is unclear, but with Monterey Fish Market down the street it was inevitable. Baked herbed salmonServes 2 More from Snixy Kitchen: Tags: fish, herbs, lemon, sage, salmon, seafood, tyme.
Fettuccine Alfredo | The Pursuit of Hippieness. Goodness. It’s been so long since I put together a recipe that I feel like I forget how to do this! Luckily, what’s coming your way doesn’t need much of an introduction. I first discovered the power of pureed nuts with my walnut whipped cream. Obviously that’s a sweet recipe, but if we’re going on texture, the creaminess is something that I knew could definitely translate over to a savory recipe. Plus, I’ve heard praises sung about cashew “cheese” everywhere from other vegan blogs to veggie restaurants. I’ve tried cashew cheese, and it’s amazing… especially in mac & cheese. (P.S. that recipe is still one of my all-time faves!)
But alfredo sauce is obviously a different breed- a different cheese. Perfection. And, the flavor is dead on. Vegan Fettuccine Alfredo 1 cup almond milk 1 cup walnuts, soaked 2 tbsp nutritional yeast 2 tsp lemon juice 2 cloves garlic, minced 1 tsp vinegar 2 tsp dried basil or oregano salt and pepper to taste pinch of guar or xantham gum (optional) A Recipe for Cheesy Bean Pie and Tips for Cooking the Perfect Dry Beans | Meal Makeover Moms' Kitchen. I recently attended the Beans for a Better Life conference in Austin, TX, and when I returned, I was determined to try my hand at cooking dry beans. I typically rely on canned dry beans, so I was looking forward to the cooking challenge.
Would I be able to produce the same smooth and tender consistency you get from canned beans? Lynne Bigwood from the Northarvest Bean Growers Association, assured me that if I followed a few simple steps, my beans would rival those from a can. So off I went to the grocery store for a pound of dry pinto beans. This pie, made with rice, beans, cheese, and lots of other comforting ingredients hit the spot this weekend. Cheesy Bean Pie Makes 8 Servings I found this recipe in The Bean Cookbook by the Northarvest Bean Growers Association and adapted it a bit by using melted butter instead of margarine in the crust and leaving the parsley out since I didn’t have any on hand. For the Rice Shell: 1.
For the Filling: 1. 2. For the Custard: 1. 2. Print Recipe. Stuffed Tomatoes Recipe | Los Angeles. If you want to do something right, ask the French. (See: kissing, child rearing, six-week vacations, macarons.) Which is why we couldn’t wait to read Karen Le Billon’s book French Kids Eat Everything. She was one of us, a food-bribing parent who understood the value of a well-timed snack, until she moved her brood to Northern France. There she discovered the truth about her family’s eating habits and committed to make a change. After devouring her insightful book in one sitting (how very American of us), we asked her to share a favorite family recipe. If cooked the right amount of time, the tomatoes are firm yet melt in your mouth; the squishy middle part is removed prior to baking.
Tomates Farcies (Stuffed Tomatoes)Serves four Ingredients2 tbsp. olive oil1 sm. onion, minced½ lb. ground beef4 lg. tomatoes1 red or yellow pepper, diced (optional)¼ c. bread crumbs2 tsp. dried parsley and/or oreganoSalt and pepper to taste¼ c. grated Parmesan 1. 2. 3. 4. 5. 6. 7. 8. Stir-Fried Pasta Primavera. Stir-Fried Pasta Primavera This is a great Spring dish with lots of vegetables. Of course the heavy cream and parmesan cheese don’t exactly make this a healthy meal, but I say just ignore that part and think about the veggies. This was a great quick meal, and something different than we usually have. We love stir-fry, but we usually make it with soy sauce and serve it over rice. Combining stir fried veggies with pasta and a delicious cream sauce is something we’ll definitely be repeating.
Stir-Fried Pasta Primavera Ingredients:3 cups broccoli florets 12 ounces fettuccine pasta 2 tablespoons vegetable oil 1 red onion, halved lengthwise and sliced 1/4 inch thick 4 carrots, sliced 1/4 inch thick 1 cup cherry tomatoes, halved Salt and pepper 3/4 cup heavy cream 3/4 cup grated parmesan cheese 1/4 cup chopped fresh basilDirections:In a large pot of boiling, salted water, cook the broccoli until bright green, about 60 seconds.