Mom's Test Kitchen: Onion Rings W/ Dipping Sauce. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper. High Fiber Black Bean & Corn Chipotle Salsa #Recipe - SUE'S NUTRITION BUZZ. Salsa Love !!
Fresh red tomatoes with zesty cilantro and red onion .. mmm delish ! Add some corn, lemon juice and black beans and you have a savory salsa bursting with flavor and fiber. This is a fun summer recipe that can be served on its own, or with tortilla chips. My whole family loves salsa so I make a fresh batch every week and am always looking for ways to add good stuff to it and change the taste. I usually add some seasonal fruit to it like my Mango Bean Salsa ! Nutrition Wise :Tomatoes are high in lycopene which prevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer. High Fiber Black Bean & Corn Chipotle Salsa. Recipe for Easy Cheesy Zucchini Bake.
When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam.
She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. If you have zucchini from your garden or the farmers market, you must try this! Southwestern Black Bean Salad. I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips.
It's also great as a topping for taco salads or served with grilled meat and fresh tortillas. Golden-Crusted Brussels Sprouts Recipe. I thought I'd share my all-time favorite brussels sprouts recipe with you.
It's a slightly extended version of the one I included in Super Natural Cooking, but to be honest, calling it a recipe is a bit of a stretch. It involves a skillet, less than five ingredients, about ten minutes of your time, and minimal culinary skills. You end up with vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan. I then lightly dust the whole pan with cheese and serve. Garlic butter roasted mushrooms. A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms.
And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! White House Salad for “The Biggest Loser" Fettuccine Alfredo -DK. Green Bean Casserole -EW. Tomato Soup -DK. Mushroom Bruschetta -DK. Avocado Fries. Oh dear.
I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” Hearty Vegetable Soup. Nothing can cure the winter cold quite like a big bowl of piping-hot vegetable soup.
So the next time you’re looking for a dish that will keep you feeling warm, full, and satisfied, whip up a batch of this hearty soup. Hearty Vegetable Soup 6 cloves garlic, crushed 1 medium white onion, diced 1 Tbsp. dried basil 1 Tbsp. dried oregano 1 tsp. sea salt 1 tsp. black pepper 1 Tbsp. olive oil 32 oz. vegetable broth 28 oz. canned diced tomatoes, with juice 14 oz. canned white beans, drained and rinsed 2 small zucchini, sliced 2 small yellow crookneck squash, sliced 3 cups chopped kale 4 small purple potatoes, cut into cubes 2 small yellow potatoes, cut into cubes 2 small red potatoes, cut into cubes 6 cups water In a large pot, sauté the garlic, onion, basil, oregano, salt, and pepper in the oil for about 5 minutes, or until the onions are translucent.Add the broth, tomatoes with juice, beans, zucchini, squash, kale, and potatoes.
Cover the pot and bring to a boil.Lower the heat. 15 Minute Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. A couple of the out of focus ones… Quinoa and Black Beans Recipe. Roasted Vegetable Enchiladas.