violet22's Lazy Single Girl's Peanutty Noodles Recipe Difficulty:Easy | Total Time: 15 minutes | Active Time: | Makes:one serving (multiply for more) A quick, delicious lunch or dinner that can be adapted to whatever you’ve got in the fridge. I made it last night, measuring everything this time, and revised the recipe below. 2 servings of noodles (any type - spaghetti works fine, but so does evey kind of Asian noodle)3/4 cup of peanut butter (any type - I used Adams smooth)2 garlic cloves, squoze2 tablespoons soy sauce1 teaspoon ginger (powdered, use more if fresh)2 tablespoons honey (molasses or hoisin sauce work too) 2 tablespoons rice vinegar1 teaspoon hot sauce, or more according to tolerance level (optional)Vegetables - whatever you've got on hand (optional) Cook noodles as directed. Member recipes are not tested by the CHOW food team.
Toasted Coconut Brussels Sprouts I think we’re all still pretty shocked that I actually enjoy brussels sprouts. And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips. And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Ever. Because I can’t get sick of the one plant type thing I’ve got going on. !! Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Print Coconut Toasted Brussels Yield: serves 2-4 Total Time: 15 minutes Ingredients: Directions: Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Heat a skillet oven medium-high heat and once hot, add brussels.
Butternut Squash Apple Soup Recipe Note that the smaller you chop your vegetables, the faster they will cook. We like to finely dice the onion. celery and carrot, and cut the squash and apple into 1/2-inch chunks. For a variation add a couple dashes of smoked paprika and/or swirl in a little sour cream at the end (off the heat). Ingredients 1 medium yellow onion, chopped1 rib of celery, chopped1 carrot, chopped2 Tbsp butter1 butternut squash, peeled, seeds removed, chopped1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)3 cups chicken broth (or vegetable broth if vegetarian)*1 cup waterPinches of nutmeg, cinnamon, cayenne, salt and pepper *If cooking gluten-free, use gluten-free broth. Method 1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. 2 Add squash, apple, broth and water. 3 Add salt and spices to taste, and garnish with chives or parsley.
Lemony Chickpea Stir-fry Recipe A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace. There are few things tastier than golden, crusty, pan-fried chickpeas - and this is where we start. It also features chopped kale, summer squash, and a bit of tofu. I should note that I used a great locally produced ghee as the cooking medium. It has a subtle, sweet nuttiness that pairs beautifully with chickpeas and withstands high cooking temperatures nicely. A kiss of lemon juice (and a bit of zest in the pan) at the end of the cooking process sets off a fragrant finale signaling to anyone in the vicinity that it is time to eat. I also can't resist throwing in a quick update about our new Kiva / 101 Cookbooks lending team. - More Chickpea Recipes - - More Zucchini Recipes - - More Main Course Recipes - I used Soy Deli Savory Organic Tofu here, but plain is fine too. Serves 2 - 4. Print Recipe
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum.
Ultra cheap meal ideas? Mine:--Quesadillas (not just cheese--try canned (NOT pie filling!) pumpkin puree with green onions and pepper jack cheese, dip in green salsa with or without some avocado if on sale) --I second corn tortillas in large packages (though still not available in every market in country--just most!), use for chiliquilies (egg, tomato sauce, salsa, shredded corn tortilla), and one of my fave ultra cheap meals: QUICKIE FISH TACOS: Use decent-quality frozen fish sticks (wait for a sale; there's a Dr. Rice cooker is a good investment, though honestly I still make a lot of white rice on the stovetop in a heavy-bottomed stockpot I got at Ikea. I also like OKONIMIYAKI (savory pancakes) as I make them: shredded cabbage and carrot, nori sprinkles, a bit of sliced fish cake, green onions, a few peas, some mung bean sprouts, mixed into batter of egg & flour, cooked like a pancake on lightly oiled pan.
Cranberry and Pecan Vegan Cheeseball Recipe Growing up as the only vegetarian in a big family of omnivores was pretty rough. Most of my holiday meals involved a plateful of sides, appetizers, or worse, hanging in there until after dinner and making a meal of dessert. My family has changed quite a bit since those days, and so have I. For one thing, I learned to cook, which means I’ve always got a dish in hand and will never go hungry again at a family gathering. For another thing, my diet has narrowed even more, so now in addition to being meatless, dairy is almost completely out as well. Fortunately, my family lately seems to be moving in the same direction. I never would’ve seen this coming, but I couldn’t be more gratified, and not just because it makes it’s easier for me to actually eat something at holiday gatherings, but also because now I’ve finally got other people to cook for. This particular vegan cheeseball is actually a vegan adaptation of one I ate a bunch of times growing up. Creanberry and Pecan Vegan Cheeseball
Boursin Stuffed Mushrooms Recipe If Boursin is not available, try mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives. You can easily double, treble, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving. Method 1 Brush any dirt off the mushrooms and remove the stems. 2 Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center. 3 Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Vietnamese Spring Rolls Last weekend I got to play a Chef at the farmers market. Every Saturday, Healthy Shasta has a local chef demonstrate a healthy recipe using fresh produce from the farmer’s market. Healthy Shasta Booth And I got to do my very first food demo ever! I’m on a roll. It’s going to be a good time! My pick for this demonstration was Vietnemeise Spring Rolls and a Hoisin Peanut Butter Dipping Sauce. Stuffed with lettuce, herbs, and a variety of veggies, these were the perfect pick. I showed them how to use rice paper and how to roll them up burrito style. Although the weather is usually in the 90s this time of year, we had a little rain. I made up samples the day before at work. I didn’t get a good picture of the cut ones but you can see in the middle here, sort of. These are delicious as a lunch, an appetiser, or a healthy little snack, More Spring Roll Recipes Rasamalaysia’s Vietnamese Spring Rolls Use Real Butter’s Spring Rolls White On Rice’s Spring Rolls Spring Rolls Hoisin Peanut Dipping Sauce Recipe
Kay’s Pumpkin Curry I was facing a major challenge, a catch 22 almost: I wanted to create a vegetarian pumpkin recipe for Kayotic Kitchen. But here’s the catch: my guy hates pumpkin. No, he doesn’t just dislike it, he hates it with a passion. I’m very adamant where it comes to finding ways to make people eat and even like those things they usually dislike. What can I say? I thought that warm spices such as curry, chili and cumin would go really well with the sweetness of the pumpkin and it did. The verdict? Ingredients: 3 tbsp sunflower oil 1 pumpkin (2 pounds) 2 onions 1 large garlic clove 2 medium tomatoes thumb-size piece fresh ginger 2 tsp curry powder 2/3 tbsp chili flakes 1/2 tsp ground cumin 1/2 tsp ground lemongrass (sereh) 1 tbsp mustard-seeds 1 cup vegetable broth 1 cup coconut milk 1/4 tsp dried mint lime juice coriander salt Directions: I bought an organic pumpkin. Trim the ends, cut it in half and spoon out the seeds. Don’t toss the seeds! I used my food processor to quickly mince the onions.
Recipe Archive Index Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research. These pages have moved from VUW to Carnegie Mellon University, and may move again to a final permanent location in a couple of months. If that happens, redirection will be used to make the move as transparent as possible. When I asked for space elsewhere, I was overwhelmed by the generous response from people, many of whom I have never even `met'. Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. Storage provided by
5 Creative Ways to Use Chia Seeds By What To Eat Published Apr 21, 2015 Chances are, you’ve heard all the rumblings about chia seeds: The tiny powerhouse is touted for it’s omega-3 fatty acids, protein, and fiber content. In fact, each tablespoon packs in 2.3 grams of protein and almost 5 grams of fiber, plus a dose of calcium, vitamins A, B, C, and E, and antioxidants. If you’ve never cooked with the ingredient before, you’re in for a surprising treat. Banana Chia Muffins Start your morning on a healthy note — and use up that last overripe banana sitting on your counter — by baking a batch of these hearty, satisfying muffins from Tone It Up. Chia Seed Jam When chia seeds are mixed with liquid, they expand as they absorb the moisture. Linguine al Limone With Grilled Chia-Chicken Meatballs A hidden talent of these tiny seeds is their ability to work as an egg replacement, like they do in this satisfying pasta dish with chia meatballs from The Chia Cookbook. Bubble Water/Chia Fresca Coconut Berry Chia Seed Pudding
Asparagus Pesto with Pasta Recipe Method 1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus. 2 While the water is heating, put the pine nuts in a single layer in a large skillet. 3 Salt the asparagus water and drop the spears into the pan. 4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Here's a trick that Heidi taught me. This fresh pasta cooked up in no time at all. 5 Salt the pasta water well and cook the pasta until just tender. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.
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