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Why do I need to register or sign in for WebMD to save? We will provide you with a dropdown of all your saved articles when you are registered and signed in. WebMD Recipe from EatingWell.com
1 cup chopped onion 2 cups sliced mushrooms (about 8 ounces) 2 cups grated or diced carrots 1 cup diced zucchini 2 10-ounce boxes spinach, frozen chopped, thawed and gently squeezed to eliminate excess water 1/2 cup Matzo Meal, use unsalted if someone is on a low-sodium diet 3 large eggs, lightly beaten 3/4 cup egg substitute 1/4 teaspoon salt add more to taste, optional 1/4 teaspoon black pepper 2 teaspoons low-sodium chicken broth powder You can easily double this recipe to serve more than nine people.
2 pounds baby Yukon gold potatoes, washed, quartered or cut up 1 small onion, diced 4 cloves garlic, chopped 1 bell pepper, chopped 1/3 cup raisins, dark or golden Handful of grape or cherry tomatoes, halved Handful of baby spinach leaves, washed, patted dry Handful of black olives 1/4 cup olive oil 1/2-3/4 cup light broth, as needed 1 14-ounce can diced tomatoes with spicy green chiles 1 teaspoon thyme 1 sprig of fresh rosemary, chopped sea salt and fresh ground pepper hot red pepper flakes, to taste
1 bag ripe and firm Red Bliss potatoes, -- about 2 pounds 1 medium red onion sea salt and fresh cracked pepper tarragon, -- fresh, snipped, or dried champagne vinegar organic extra virgin olive oil Karina's Tip: Got leftover potato salad?
2 cups raw brown rice, long or short grain 1 tablespoon extra virgin olive oil 4 cloves garlic, chopped 1 sweet or red onion, diced 1 sweet bell pepper (red, yellow, or orange), chopped 1 fresh yellow tomato, chopped 3/4 cup corn kernels, roasted or frozen 2 green chilies of choice, roasted or frozen, seeded and chopped 2-3 tablespoons lime juice 1-2 teaspoons chili powder 1 teaspoon cumin 1 touch of cinnamon, my secret ingredient 2 tablespoons fresh cilantro or Italian parsley, chopped 1 splash more extra virgin olive oil, to moisten the rice 1 14-ounce can Fire Roasted Tomatoes with Green Chiles, with juice sea salt, to taste
1 cup instant brown rice 6 scallions, trimmed and sliced 2 teaspoons garlic, minced 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed 1 cup frozen corn 1 cup whole-wheat breadcrumbs 1/2 teaspooon salt 1/4 teaspoon freshly ground pepper 2 large eggs 4 teaspoons extra-virgin olive oil, divided 1 15-ounce can extra-virgin olive oil, divided 1 cup tomato salsa, mild, medium or hot To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form.
2 tablespoons olive oil 1 small to medium red or yellow onion, diced fine 1 cup brown rice, uncooked 2 1/2 cups hot gluten-free broth 2 tablespoons red or white wine, (optional) 1/2-1 teaspoons spices, as you prefer (curry, cumin, saffron, cinnamon, thyme, mint, parsley) 1/2 cup golden raisins, currants, chopped dried apricots, or cranberries 1/3 cup slivered toasted almonds, walnuts, pine nuts, or pecans
2 slices bacon 1/2 cup shallots, thinly sliced 3 cups mixed mushrooms, sliced, such as oyster, shiitake and/or baby bella 4 ears corn, kernels cut from cob (see Tip) 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
1 small red onion, diced 3 cloves garlic, minced 1 teaspoon dried oregano 1 cup white rice 2 cups water, or vegetable stock 1 15-ounce can pinto beans, rinsed and drained 1 7-ounce can green chiles, diced 1/4 cup cilantro, chopped 3/4 cup con queso fresco, crumbled canola or other neutral tasting oil salt This is totally the kind of dish you could make a day ahead.