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Recipes
Wild Rice Millet Pilaf
By BClover
Nutrition Facts Serving Size 123 g Amount Per Serving Calories 103 Calories from Fat 21 % Daily Value* Total Fat 2
- 1/4 cup millet
- 1 tbsp extra virgin olive oil
- 1/2 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 1/3 cup wild rice
- 1/2 cup Brown Jasmine Rice [312008]
- 2 3/4 cup chicken stock, non fat
- 1 tbsp soy sauce, low sodium
- Add herbs of your choice
Yam, Celery Root & Bacon Hash
By BClover
Fill a pot with water, that is large enough to hold your yam without crowding
- Ingredients
- 6 to 7 pieces of bacon, diced
- 1 large yam, peeled and cut into 1/2 inch cubes
- 1 celery root, peeled and cut into 1/2 inch cubes
- 1-2 tablespoons ghee (make your own or find it here)
- 1/2 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika (omit if doing Eczema Cure or Autoimmune Paleo Protocol)
- sea salt and pepper
- 1-2 tablespoons fresh parsley, minced
grilled fennel-spiced pork chops with sage-lemon vinaigrette
By BClover
Preparation For vinaigrette: Combine the sage, lemon juice, zest, shallot, honey, salt and pepper in a blen...
- Ingredients
- Sage-Lemon Vinaigrette
- 3 T chopped fresh sage leaves
- 1/4 c fresh lemon juice
- 2 tsp grated lemon zest
- 1/2 shallot, coarsely chopped
- 1 tsp honey
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/3 c olive oil
- Fennel-Spiced Pork Chops
- 2 T fennel seeds
- 2 tsp kosher salt
- 2 tsp whole black peppercorns
- 4 thick center-cut boneless pork chops (or 1 pork tenderloin, ~ 1 lb)
- 1 tsp canola oil
Anytime Vegetable Salad
By BClover
Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes
- 2 cups shelled edamame soy beans
- 8 ounces thin green beans, trimmed
- 8 ounces yellow wax beans, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh basil or tarragon leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Moroccan Braised Beef
By BClover
Heat 2 tablespoons oil in large pot over medium-high heat
- 3 tablespoons olive oil, divided
- 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
- 2 cups chopped onions
- 3 garlic cloves, chopped
- 1 tablespoon garam masala*
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 cup dry red wine
- 1/2 cup dry Sherry
- 2 cups beef broth
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 1/2 cups golden raisins
Buffalo Shrimp (Oamc)
By BClover
This recipe comes from 30DayGourmet
- 1/4 cup oil
- 1/4 cup lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon celery seed
- 1/2 teaspoon cayenne pepper
- 2 tablespoons hot sauce (optional)
- 1 lb shrimp, cooked peeled and deveined
Pulled or Chopped Pork Shoulder BBQ
By BClover
directions 1 Pat the shoulder dry with a paper towel and place in a flat pan
- 2 T chili powder
- 2 T coarse sea salt
- 1-2 T granulated garlic
- 2 t freshly ground black pepper
- 1 t dried mustard
- 3-6 lb. pork shoulder roast
Thai Pork Chop Marinade
By BClover
We say pork chop because it’s ideal, but any pork cut will do: loin, butt, belly
- Ingredients:
- 1/2 cup dry white wine
- 1/4 cup lime juice
- 1 tbsp grated fresh ginger
- 1 tbsp garlic, minced
- 1 hot chile, minced and seeded (Thai, if you can get it)
- 1 tbsp honey
- 1 tbsp salt dissolved in a bit of water (instead of soy sauce)
Couscous Salad with Roasted Vegetables and Chickpeas
By BClover
Make It Now Aromatic cumin, lemon, and scallions add Middle Eastern allure to this vegetarian salad
- 1 pound carrots, sliced 3/4 inch thick on the diagonal
- 1 head cauliflower (3 pounds), cored and cut into florets
- 1 1/2 teaspoons ground cumin
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 cup whole-wheat couscous
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1 can (15 ounces) chickpeas, rinsed and drained
- 6 scallions, thinly sliced
- 5 ounces baby arugula
Bacon tomato Spinach Salad
By BClover
n large skillet, cook bacon over medium heat until crisp, remove to paper towel
- ½ lb sliced bacon diced
- ½ c Catalina dressing
- 1.2 tsp prepared mustard
- 1/8 tsp pepper
- 8 cups baby spinach or torn fresh spinach
- 2 medium tomatoes, cut up
- ½ cup blue or feta cheese, crumbled
- 2 hard boiled eggs, peeled and sliced
- 1 small cucumber diced
- ¼ of red onion, diced
- ½ c croutons