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. I was a brussels sprout hater for most of my life. A couple shopping tips before you get started, look for brussels sprouts that are on the small size and tightly closed. Try not to overcook them, and eat them as soon as they come of the stove if at all possible. I also wanted to take a minute to thank the many of you who have recently taken the time to send me such nice letters about my site and my book. - More Brussels Sprout Recipes - - More Quick Recipes - This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside. Wash the brussels sprouts well. Serves 4. Print Recipe
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! This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. The recipe called for dried basil. Instructions: Preheat oven to 350F/180C.
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! I know you want a steak! If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). Garlic Butter Roasted Mushrooms Perfect as can be from Gourmet.com Preheat oven to 450°F with rack in middle.
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…
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. 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 Ingredients 4 large tomatoes 1/2 cup cilantro 1 red onion1 cup corn kernels (cooked)1 & 1/2 cup black beans (canned and rinsed)2 chipotle chile1/2 teaspoon cumin powder1/2 teaspoon salt1 teaspoon salt substitute (like Mrs Dash)1/2 cup lemon Note Use any dry chile or hot peppers instead of chipotle chile if you wish. Directions Check out some of my latest recipes !
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. 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 Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides
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?” Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.
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.