Skinny Spaghetti Ok, so I know we’re all trying to cut back & slim down for summer. I know you’ve read myAnti-Diet & you’re desperate for more recipes to help you on your way. You’re probably looking at this huge plate of mouthwatering meaty pasta and thinking about all those carbs & calories… Come on! The chilli is the only part of this recipe that really takes work. Fry your onions until soft and add your garlic. Keep stirring and moving it around the pan until it browns. Now, sprinkle your cayenne pepper & smoked paprika over the top. Pour in the wine (pour yourself a glass while you’re at it). Add your BBQ sauce & Siriacha. By the end you should be left with a rich, dark coloured chilli which will smell amazing. If you’re not happy with it, play around. Sprinkle with freshly grated parmesan (not cheddar andnot that powdered stuff you keep at the back of the cupboard.) The best ‘diet foods’ are the ones that make you feel like you’re not missing out at all.
Sweet Potato and Black Bean Chili | KneadForFood - Food Blog Recipes Almost everyone I know enjoys a good bowl of chili, whether in one form or another. Most people go for the standard chili con carne, of which I have a great appreciation for, as it’s hard to mess with the classics. But chili has definitely evolved beyond the ground beef and kidney beans of its ancestral heritage, despite what stubborn traditionalists may think. I’ve had all bean chilies that have rocked my socks and even seen a duck confit chili. This sweet potato chili is a vegan chili by every definition, but I just look at it as a good chili. Ingredients: 2-3lbs Sweet Potatoes 1-1/2 Cups Dried Black Beans 1 Large Spanish Onion diced 3 Cloves Garlic minced 2 Serrano sliced (optional) 2lbs Tomatoes (Vine, Roma or Beefsteak) 1/2 Tspn Cinnamon 1 Tspn Smoked Paprika 1 Tbs Chili Powder 2 Tspn Fresh Thyme 1/4 Cup Maple Syrup 1 Cup Beer (Dark Stout or Lager) or Water 2 Tbs Olive Oil Salt and Pepper Garnish with brunoise onion and serrano pepper Preheat the oven to 400º. Bon Appétit.
Parmesan and Broccoli Orzo I am back baby! I am pleased to say all the aches, fever and horrendous sore throat have left my body. I have been in complete bliss in my kitchen the past two days and I am eager to bring you a lot of new great recipes. Wow. If you are not gluten-free you can use regular Orzo. Gluten-Free Parmesan and Broccoli Orzoadapted from Life as a Strawberry1 package Pastamore gluten free orzo2 Tbsp. 1/2 cup Parmesan cheese, shredded, plus extra for garnish Cook orzo according to package directions. Heat olive oil in a medium-sized pot over medium heat. Add milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes. Add chopped Broccoli to sauce and cook an additional 3 minutes or until Broccoli is done to your liking. Stir parmesan cheese into sauce. Garnish with extra Parmesan cheese and serve immediately.
Creamy Garlic Pasta 8K+Before I start, I wanted to recommend what gluten-free pasta I use. I have not received any samples or compensation from this company, but I have to tell you it is the best pasta that I have tried on the market. Ancient Harvest Quinoa Pasta is the one. This recipe is like making a noodle roni, but with wholesome ingredients, not powders and fillers. Gluten-Free Creamy Garlic Pasta 2 teaspoons olive oil 2 tablespoons butter 4 cloves garlic, minced 1/4 teaspoon salt 3 cups chicken stock 8 ounces quinoa linguine 8 ounces Parmesan cheese, grated 1/2 cup heavy cream 2 tablespoons chopped fresh parsley In a large stock pot, heat the olive oil and butter over medium heat. Add the salt and chicken stock to the pan. Break the linguine in half and add it to the chicken stock. Reduce heat to medium and add the cheese to the pasta, stirring to combine. When cheese has melted, remove from the heat and stir in the cream and parsley.
French Onion Stuffed Mushrooms French Onion Stuffed Mushrooms Well here it is November and it is still 80 degrees and sunny in my backyard. Getting into the Holiday cooking spirit can be a little bit hard to do with all this nice weather. My Lemon, Lime and Orange trees are in full bloom. Quite a change from where I grew up in Oregon. I am definitely a California girl. Here in Cali, it is warm, but tonight is game night too! 2 Tablespoons Butter 1 whole Large Sweet Onion, Halved And Sliced Thin1/4 cup Chicken Broth (you can use beef)3 dashes Worcestershire SauceSplash Of White WineKosher Salt24 whole baby bella Mushrooms, Washed And Stems Removed (save them for another recipe)Prep your ingredients by slicing onions thin and washing and taking stems off mushrooms. In a medium skillet, melt 1 tablespoon butter over medium heat. and saute for 15 to 20 minutes, stirring occasionally, until very soft and lightly browned. Splash in wine, broth, and Worcestershire. Melt 1 tablespoon butter in a large skillet over medium heat.
Cauliflower Puree 42Well we all made it! It is Friday! I don't know about you, but I feel really good about my food choices this week. I am sure you all know by now you can make mashed cauliflower, or cauliflower puree, and it tastes a lot like mashed potatoes, or potato puree. Cauliflower Puree Serves 4 1 heads cauliflower, core removed, cut into florets 1/2 tablespoon olive oil 1 teaspoon fresh chopped parsley 2 cups whole milk 1/2 teaspoon salt 1/2 tablespoon unsalted butter minced chives for garnish Combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Transfer cauliflower to a blender. If mixture is too thick, thin by adding some of the remaining liquid.
French Onion Rice Rice is by far my favorite side dish. Before Taylor's Celiac diagnosis, Bread was my favorite. I still make bread, but slowly, rice has taken over my heart. Gluten Free French Onion Ricefrom Curry and Comfort 2 large sweet onions sliced2 cups Jasmine Rice (rinsed)4 cups chicken broth2Tbs of butter1 Tbs canola oil1 tsp fresh thyme leaves1 tsp fresh minced garlicFreshly grated black pepper1 TBSP fresh parsley leaves1/4 cup of braggs amino acids -or- gluten free soy sauce1 Tbs of Worcestershire sauce1/2 Tbs of red wine vinegar1 bay leaf First you need to slice up your onions. In a large pan saute the onions on medium heat with the butter,oil and a sprinkle of salt. Add garlic, thyme, parsley and black pepper. Follow Us!
Aubergine and Mushroom Moussaka recipe - C-N-Do Scotland Walking Holidays Aubergine and Mushroom Moussaka Moussaka is a Greek classic and this simple dish is best served with some simple brown rice and a Greek-style salad of cucumber, tomatoes, black olives and diced Feta cheese dressed with olive oil and fresh lemon juice. Cooking Instructions: Slice aubergine into thin slices lengthways. Brush each slice with olive oil lightly, trying not to use too much, place on an baking tray and grill, under a medium heat, turning from time to time until completely soft. Remove from tin and put to one side.Slice mushrooms and pile into the baking tray, turning over to coat in any remaining oil. Show all recipes →
Asian Style Broccoli » Lisa G CooksLisa G Cooks - A Lifestyle Guide that Teaches Healthy Cooking; for the Experienced and Novice Cook Asian Style Broccoli I’m always looking for new ways to make broccoli, this dish is inspired by a recipe I saw in a cookbook Mike’s mom gave me. Garlic and soy sauce are a great combination that is calorie free. Honestly though, this dish is so tasty and comes together in under 10 minutes, low fat and healthy are just bonus! Serves 4 1 tbsp extra virgin olive oil 1 Head of Broccoli, florets only Salt Pepper 3 Cloves garlic, crushed 1 tbsp soy sauce 1 tbsp water 5 dashes sesame oil - Heat the olive oil in a frying pan over medium high heat; add the broccoli when the oil is hot (the oil will ripple when its ready). - Season the broccoli lightly with salt and pepper. - Sauté the broccoli for 3-4 minutes, until it starts to soften. - Add the garlic, mix it well, careful not to let it burn. - Add the soy sauce and water, turn the heat to high and cook until the water has boiled out; about 1 minute. - Add the sesame oil and mix the broccoli to incorporate it. - Taste and adjust seasoning. Notes: 1.
whole wheat macaroni and cheese Two things that are currently growing: my appetite, and my waistline. I know what you’re thinking, errrrr… maybe you should cut back on the macaroni and cheese, perhaps lay off the hearty desserts for a while?. True, this would probably be a good plan, but it turns out I have a pretty good excuse… Thats right friends, Emma’s Little Kitchen has a bun in the oven! Now safely in the throws of my second trimester, I am back in the swing of things and enjoying beans, greens and grains once more. Let me know if you try it! 100% Whole Wheat Macaroni & Cheese with Broccoli 1½ cups (150g) dry wholewheat macaroni 1 head of broccoli, cut into florets 4 tbsp butter 1 garlic clove, minced 4 tbsp wholewheat flour 2 cups (500ml) milk 2 cups (200g) sharp cheddar, grated (plus additional for sprinkling on top, if desired) Pepper to taste Preheat oven to 375F/190C Cook pasta according to package instructions, when pasta has been cooking for a couple of minutes, add the broccoli florets. Notes