Creamy Garlic Pasta. Santa Fe Stuffed Peppers. Tell me you all are enjoying the dinner recipes I’ve been putting on the blog this year! Today I’ve got another delicious, healthy option for you! It’s no secret that I love the spice, cumin. Seriously love it. I try it put it in as many dinners as possible. Today’s stuffed peppers are no exception! Normally I would make my mom’s version of stuffed peppers: green peppers stuffed with a mixture of ground beef, minute rice, tomato soup, salt, pepper and egg. I knew I wanted to do a healthy spin on my favorite dinner. I added jasmine rice to my healthier version. I also added in some black beans and sweet corn to give these stuffed peppers more of that Santa Fe feel!
This was a bad year for my garden’s tomato crop and I have relied on canned tomatoes this winter to make my favorite chili and spaghetti sauces. This recipe makes a large pan (8 peppers), perfect for company or a big family (like mine)! A healthier version of stuffed peppers, filled with flavor! Ingredients Instructions. Pinterest. Getting Fit and Healthy - eattonguyen: Vegetable pasta. Favorite new dish?... , Quinoa Veggie "Fried Rice" and a Giveaway! (GIVEAWAY CLOSED) Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”! Quinoa is one of my favorite ingredients ever. Error loading player: No playable sources found It has so many amazing health benefits with it’s abundance of protein, unsaturated fats and essential vitamins and minerals, and it even helps to reduce the risk of cardiovascular disease and cancer (according to Eat to Defeat). Plus, I love the taste of it! It worked so well in this “fried rice” dish, melding so beautifully together with all the veggies.
Plus, the drizzled Sriracha was just the icing on the cake! So here’s how you make this: We’ll start by sweating out some garlic and onion for about 5 minutes or so. Then we’ll add in our mushrooms, broccoli and zucchini, letting them get nice and tender. Next goes in the corn, peas, carrots and quinoa. Once that’s heated through, we’ll stir in the ginger and soy sauce. Go ahead and serve immediately with Sriracha – the most important ingredient of all!
Ingredients: Directions: Raw Zucchini Pasta with Sweet Tomato Sauce. This recipe is so delicious, easy and boasts pure, natural flavors. I’m absolutely in love with it! I have been having this for supper a lot lately (this or a massive green salad with my favorite raw dressing). Making zucchini pasta is super easy. You can choose the method depending on how fancy you want to be. I’ve been known to just use a simple hand grater to form my noodles when I’m in a rush. A Japanese Mandolin is inexpensive and really easy to use. This is my first favorite option. If you want to have esthetically beautiful noodles a Spiroli Slicer is the way to go. I hope you enjoy this fresh, delicious recipe as much as I do! This recipe is raw, vegan, gluten free, nutrient dense, high fiber, fat free, low carb, beautiful and delicious! Prep time: 10 Minutes Yield: Makes 2 Servings Ingredients: 4 Zucchini 2 Fresh Tomatoes 1 Orange (Peeled) 4-5 Fresh Basil Leaves 1 Garlic Clove Pinch of Sea Salt Fresh Pepper to Taste Directions:
The Secret Life of Cauliflower (pizza crust, garlic fingers, fried rice and whipped potatoes) I am always trying to find new ways to sneak healthy food into people! No really, I do this often. I am on a mission to improve the health of everyone I am in contact with. A great way to do this is to find “tricks” to bring in healthy veggies in place of foods with empty calories.
These recipes will please even the biggest health food critic. These recipes are crowd pleasers and no one will know they are healthy! ***Update: For more amazing cauliflower recipes including our famous Guilt Free Cauliflower Pizza Bites, “Fried Clams”, Vegan Pizza Bites and so much more click here. Cauliflower Fried Rice This recipe is sure to become a regular in your kitchen; it is easy, simple and yummy. Ingredients: 2 Tbsp Olive Oil1 Medium Onion, Diced1 Head Cauliflower, trimmed and coarsely chopped¼ Tsp Sea Salt Directions: DAMY Members – Half of this recipe is your serving size. This pizza is a wonderful alternative to your favorite guilty pleasure. Cauliflower Crust Ingredients: Ingredients: Hawaiian Pizza. Delicata Squash Ravioli. Here’s a shortcut for making luxurious ravioli at home: use wonton wrappers instead of mixing and rolling the pasta dough yourself. They’re light and ideal not just for ravioli, but for tortellini and small lasagnas, too.
Look for them in grocery stores and Asian markets. Delicata Squash Ravioli Use whatever type of pumpkin or squash you like. When we have some leftover roasted vegetables, we’ll mix them with cheese and herbs to make these delicious ravioli. 1 large delicata squash, about 1 1/2 lb. 3/4 cup extra-virgin olive oil 4 cloves garlic, crushed 4 sprigs fresh thyme Sea salt and ground pepper 1/4 cup ricotta cheese 1/2 cup freshly grated parmesan cheese 16 square wonton wrappers 1 egg, beaten 2 cups baby spinach leaves 1/2 cup walnuts, toasted and chopped Grated zest from 1 lemon Preheat oven to 375 degrees F. Cut squash into quarters, peel, seed and cut into 1-inch chunks. Discard thyme and transfer squash and garlic to a bowl. Arrange 6 wonton wrappers on a clean surface. Fall Vegetable Risotto with Blue Cheese. This novel take on risotto is packed with caramelized onions, tender Brussels sprouts, earthy shiitake mushrooms and creamy blue cheese.
It’s a great way to show off autumn vegetables. Serve an endive salad to round out the meal. Fall Vegetable Risotto with Blue Cheese 5 cups (40 fl. oz./1.25 l.) low-sodium chicken or vegetable broth 10 oz. (315 g.) Brussels sprouts, ends trimmed, quartered lengthwise 2 Tbs. olive oil 1 large onion, finely chopped 1/4 lb. (125 g.) shiitake mushrooms, stems removed, sliced Coarse kosher salt and freshly ground pepper 1 1/2 cups (10 1/2 oz./330 g.) arborio rice 1/2 cup (4 fl. oz./125 ml.) dry white wine 1/2 cup (3 oz./90 g.) gorgonzola or other blue cheese, crumbled 1/2 cup (2 oz./60 g.) walnut pieces, toasted In a saucepan, bring the broth to a boil.
In a heavy medium saucepan over medium-high heat, warm the oil. Spoon the risotto into warmed shallow bowls or plates, sprinkle with walnuts, and serve right away. Cauliflower, Onion and Greens Risotto. Faster than a soup, but just as comforting, risotto takes only about 20 minutes to come together — a perfect dish for weeknight dinners. Caramelized onions, cauliflower and Parmesan cheese are a wonderful and unexpected combinations.
Cauliflower, Onion and Greens Risotto 4 cups (32 fl. oz./1 l.) low-sodium chicken or vegetable broth 1 Tbs. olive oil 1 large onion, coarsely chopped 1/2 head cauliflower, cut into 1/2-inch (12-mm.) florets 1 1/2 cups (10 1/2 oz./330 g.) arborio rice 1/2 cup (4 fl. oz./125 ml.) dry white wine 1 bunch beet greens or other greens, stems removed and leaves thinly sliced 1 cup (1/4 lb./125 g.) freshly grated Parmesan cheese 1 1/2 Tbs. minced fresh marjoram Coarse kosher salt and freshly ground pepper In a small saucepan over high heat, bring the broth and 1 cup (8 fl. oz./250 ml.) water to a boil. In a heavy saucepan over medium-high heat, warm the oil. Polenta with White Cheddar, Chard & Wild Mushrooms.
This dish makes a wonderful standby in the kitchen, especially when gardens are full of chard. It’s an excellent vegetarian dish, and the cheese infuses the polenta with such flavor that it could be eaten on its own, even without the vegetable topping. Parmesan or Fontina work well, too. Polenta with White Cheddar, Chard & Wild Mushrooms Sea salt and freshly ground pepper 1 1/2 cups (10 1/2 oz./330 g.) polenta 2 bunches chard, tough stems removed 1 lb. (500 g.) assorted wild mushrooms such as chanterelles, porcini, morels or lobster mushrooms, cleaned and coarsely cut or left whole depending on size 1 fresh rosemary sprig, about 6 inches (15 cm.) long 1 Tbs. extra-virgin olive oil 4 Tbs. (2 oz./60 g.) unsalted butter 1 Tbs. minced shallots 1 cup (4 oz./125 g.) white Cheddar cheese, shredded or crumbled In a large saucepan over high heat, bring 8 cups (64 fl. oz./2 l.) water and 1 1/2 teaspoons salt to a boil.
Meanwhile, prepare the chard and mushrooms. Artichoke Risotto. A slow cooker simplifies the process of making risotto, which usually requires constant stirring. Add freshness with an herbed mushroom salad: Brush 1/2 lb. (250 g.) fresh white or cremini mushrooms clean, trim the stems, and cut them vertically into paper-thin slices. Place the sliced mushroom in a bowl and add an herbed vinaigrette. Toss gently until lightly coated.
Artichoke Risotto 3 Tbs. unsalted butter 2 Tbs. olive oil 2 large shallots, finely chopped 8 cloves garlic, sliced 2 cups (14 oz./440 g.) 1 cup (8 fl. oz./250 ml.) dry white wine 6 cups (48 fl. oz./1.5 l.) vegetable or chicken stock, homemade or purchased Salt and freshly ground pepper 8 oz. (250 g.) frozen artichoke hearts, thawed and halved lengthwise Herbed mushroom salad for serving (see note above; optional) 1/4 cup (1 oz./30 g.) grated Parmesan cheese In a large frying pan over medium-high heat, melt 1 tablespoon of the butter with the oil. Add the artichokes, re-cover, and continue to cook for 1 1/4 hours longer. Stir-Fried Asparagus with Shiitakes and Sesame Seeds. This quick dish pairs tender asparagus with meaty shiitake mushrooms for a satisfying vegetable stir-fry.
Substitute vegetable stock for chicken stock to make it fully vegetarian. Stir-Fried Asparagus with Shiitakes and Sesame Seeds 1 lb. asparagus, tough ends snapped off 3 Tbs. canola or grapeseed oil 1 garlic clove, minced 1 Tbs. peeled and grated fresh ginger 6 oz. shiitake mushrooms, stems removed, caps brushed clean and thinly sliced 1/4 cup dry white wine or sake 1/4 cup low-sodium chicken broth 1 1/2 Tbs. low-sodium soy sauce 2 tsp. sesame seeds Cut the asparagus on the diagonal into 2-inch pieces. In a large fry pan over high heat, warm the oil. Stir in the wine, broth and soy sauce and cook until the liquid is reduced to a saucelike consistency and all the vegetables are tender, 2 to 3 minutes more.
Spaghettini with Summer Squash and Crispy Speck. Gardens and markets are full of summer squash right now, and we never tire of thinking of new ways to use it. Here, zucchini and yellow squash are sliced thinly and tossed with spaghettini and smoky speck for a light yet satisfying Sunday supper. Spaghettini with Summer Squash and Crispy Speck 2 Tbsp. extra-virgin olive oil 4 oz. Italian speck, cut into small dice 3 cloves garlic, very thinly sliced 1 lb. mixed zucchini and yellow summer squash, sliced very thinly lengthwise using a mandoline or a vegetable peeler, then cut into thin strips 2 Tbsp. finely shredded fresh basil 1 lb. dried spaghettini 1/2 cup freshly grated Parmigiano-Reggiano Fine sea salt and freshly ground pepper Directions Bring a large part of salted water to boil over high heat. In a large frying pan over medium heat, combine the olive oil and speck and saute until the speck is crispy, about 7 minutes.
Add the squash and toss well to coat the strands with the oil. Short Ribs Braised in Balsamic. Braised short ribs, country bread and a big red wine are the components of a perfect winter menu. These fork-tender short ribs can be braised in a slow cooker and served as the centerpiece of a special night in. Short Ribs Braised in Balsamic 4 to 5 lb. bone-in beef short ribs, each about 3 inches long 1 to 2 Tbs. kosher salt, plus more, to taste 1 Tbs. olive oil 2/3 cup balsamic vinegar 1/2 cup dry red wine 2 Tbs. tomato paste 1 yellow onion, thinly sliced 6 garlic cloves, crushed 10 fresh flat-leaf parsley sprigs, plus 1/4 cup lightly packed fresh parsley leaves, chopped 2 bay leaves Freshly ground pepper, to taste Trim any excess fat off the short ribs but leave the silver skin and connective tissue intact.
Arrange the ribs in a single layer in a ceramic or glass baking dish. Remove the ribs from the refrigerator and pat dry with paper towels. Add the vinegar, wine, tomato paste, onion, garlic, parsley sprigs and bay leaves to the cooker and stir to combine. Spoon the sauce around the ribs. Chicken Saute with Thyme, Lemon and Chile. We love the simplicity of this dish: thin chicken cutlets are quickly sauteed, and then a quick pan sauce is created by cooking together fresh herbs, tart lemon juice and hot chiles. Serve with mashed potatoes and sauteed savoy cabbage. Chicken Saute with Thyme, Lemon and Chile 2 Tbs. olive oil 3/4 lb. (375 g.) chicken breast cutlets Coarse kosher salt and freshly ground pepper 1 large shallot, minced 2 tsp. fresh thyme, minced 1/2 to 1 serrano chile, minced 1/3 cup (3 fl. oz./80 ml.) dry white wine 2 Tbs. fresh lemon juice In a large fry pan over medium-high heat, warm 1 tablespoon of the oil.
Add the remaining 1 tablespoon oil to the same fry pan, and then add the shallot, thyme and chile. Glazed Pork Tenderloin with Pear and Thyme. Combining juicy pork tenderloin with fresh pear slices and red onion, this simple dish is perfect for an autumn evening. Honey and balsamic vinegar combine to form a beautiful, rich glaze, and sprigs of fresh thyme add a woodsy note. Glazed Pork Tenderloin with Pear and Thyme 1 pork tenderloin, about 1 lb., trimmed of excess fat Salt and freshly ground pepper, to taste 1 Tbs. extra-virgin olive oil 1 red onion, cut into 1/8-inch wedges 4 Forelle or Bosc pears, cored and each cut into 8 wedges 2 Tbs. honey 1 Tbs. balsamic vinegar Leaves from 12 fresh thyme sprigs Preheat an oven to 400°F. Season the pork tenderloin well with salt and pepper. Add the onion and pears to the pan and sauté for 1 minute. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Add this recipe to your Williams-Sonoma recipe box! Pan-Roasted Clams with Potatoes and Fennel. Nothing could be easier and tastier than this one-pan meal of tender red potatoes, anise-tinged fennel, toasty garlic and briny littleneck clams. Red pepper flakes and dry white wine finish the dish, mixing with the clams’ juices to create a sauce with just a hint of heat. It’s perfect for a quick dinner as you gear up for the big Thanksgiving feast. Pan-Roasted Clams with Potatoes and Fennel 2 lb. baby red potatoes, quartered 1 fennel bulb, cut into slices 1/4 inch thick, fronds reserved for garnish 5 garlic cloves, roughly chopped 1/4 cup olive oil 1 tsp. salt 1/4 tsp. freshly ground black pepper 4 lb. littleneck clams, scrubbed and soaked 1/2 tsp. red pepper flakes 1/4 cup dry white wine Preheat an oven to 475°F.
Heat a large roasting pan over medium-high heat and add the potatoes, fennel slices, garlic and olive oil. Add the clams, discarding any that do not close to the touch, and the red pepper flakes. Add this recipe to your Williams-Sonoma recipe box! Braised Chicken with Onions, Rosemary and Sage. Chicken with Squash, Turnips and Shiitakes. Pan-Seared Scallops with Sauteed Oranges. Chicken-Coconut Curry. Rice Noodles with Fresh Crab. Stir-Fried Calamari and Pea Shoots. Spice-Scented Roast Chicken and Vegetables. Marinated Flank Steak with Lemony Arugula and Feta Salad. One more mile - ocfitness: omg quinoa stuffed peppers. a health... Parsnip Gnocchi with Crimini Mushrooms & Herbs. Soy-Marinated Steak with Shiitake Mushrooms and Napa Cabbage. Spelt Pilaf with Roasted Sweet Potatoes and Ras el Hanout. Calamari and Tomato Stew with Capers & Chilies. Clams Simmered with Sake and Daikon Radish.
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Roasted Cabbage w/ Lemon. Soup Recipe : Silken Tofu Soup with Seafood Written Recipe (Soups) : Korean Cuisine : Asian at Home | Happy Cooking. How to Make Kim Chi Fried Rice. Chicken, mango, and cashew stir fry. Chandeliers and Champagne: June 2012. How to Make a Delicious Platter of Kale. A Mouthwatering Dish of Cabbage and Beans. Risotto with Peas and Basil Recipe. Healthy Alternative to Mashed Potatoes. Roasted Garlic & Asparagus Salad Recipe. Quinoa: One of Nature's Healthiest Protein-Rich Foods. Slow Cookin' BBQ Chicken. Sautéed Brussels Sprouts.
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Baked. Chinese.