BlueSchmoo's profile page
Recipes
Chicken - Garlic Chicken in Casserole w/Israeli Couscous
By BlueSchmoo
Chicken: Preheat the oven to 375 degrees F
- Couscous:
- 2 whole garlic bulbs
- 1 lemon, zested and juiced
- 1 large bunch thyme, leaves only
- 1 tablespoon cumin seeds, toasted and ground
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- 1 (4 to 5-pound) chicken, cut into 8 to 10 parts
- Kosher salt
- 2 cups medium-size Israeli couscous
- Extra-virgin olive oil
- 1 large onion, sliced
- 3 ribs celery, sliced thin on the bias
- Pinch crushed red pepper flakes
- 1 1/2 cups dry white wine
- 3 tablespoons tomato paste
- Large pinch saffron
- 2 zucchini, green part only, cut into 1/2-inch dice
- 2 to 3 cups chicken stock
- 1/2 cup pine nuts, toasted
- 3 scallions, white and green, sliced thinly on the bias
- ________________
- SERVES 3-4
- 1 whole garlic bulb
- 1/2 lemon, zested and juiced
- 1 small bunch thyme, leaves only
- 1 1/2 teaspoons cumin seeds, toasted and ground
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- 1 (2 to 3-pound) chicken, cut into 8 to 10 parts
- Couscous:
- Kosher salt
- 1 cups medium-size Israeli couscous
- Extra-virgin olive oil
- 1/2 large onion, sliced
- 1 ribs celery, sliced thin on the bias
- Pinch crushed red pepper flakes
- 3/4 cup dry white wine
- 1 1/2 tablespoons tomato paste
- Large pinch saffron
- 1 zucchini, green part only, cut into 1/2-inch dice
- to 1 1/2 cups chicken stock
- 1/4 cup pine nuts, toasted
- 1-2 scallions, white and green, sliced thinly on the bias
Beef Enchilada's
By BlueSchmoo
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl
- 3 garlic cloves , minced
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- Salt
- 1 1/4 pounds top blade steaks , trimmed according to picture at left
- 1 tablespoon vegetable oil
- 2 edium onions , chopped
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
- 2 cups shredded Monterey Jack cheese or mild cheddar cheese
- 1/3 cup chopped fresh cilantro leaves
- 1/4 cup chopped pickled jalapeño chiles
- 12 (6-inch) corn tortillas
Reboot - Meal - Garlic Cauliflower Mash
By BlueSchmoo
Meatless Monday option
- 1 head cauliflower
- 1 cup unsweetened coconut milk
- 2 cloves garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chives
- 1 teaspoon paprika
- 1 Tbsp. olive oil
Juicer Pulp Mini Muffins
By BlueSchmoo
Amanda’s recipe over at Pickles & Honey Blog For a half recipe use the figures in the parenthesis I use a NuW
- 18 (9)
- 1/2 C. Juicer Pulp (1/4 Cup)
- 1/4 C. Agave (2 Tbsp)
- 1/4 C. Coconut Oil, Melted [or canola] (2 Tbsp- or try 1/2 oil yogurt or all Greek yogurt)
- 1/4 C. Unsweetened Applesauce (2 Tbsp)
- 1 1/2 C. Flour [or try Whole wheat Pastry Flour] (3/4 Cup)
- 1 tsp. Baking Soda (1/2 tsp)
- 1/2 tsp. Cinnamon (1/4 tsp)
- 1/2 tsp. Sea Salt (1/4 tsp)
Eggs - Bacon-Broccoli Quiche Cups
By BlueSchmoo
Tasteofhome.com Nutrition Facts: 1 serving (prepared with egg substitute and reduced-fat cheese; calculated withou
- 2 (1)
- 4 bacon strips, diced (2 Strips)
- 1/4 cup fresh broccoli florets (2 Tbsp)
- 1/4 cup chopped onion (2 Tbsp)
- 1 garlic clove, minced (1/2 Clove)
- 3/4 Cup Egg Substitute (6 Tbsp = 1/4 cup + 2 Tbsp)
- 1 tablespoon dried parsley flakes (1 1/2 tsp)
- 1/8 teaspoon seasoned salt, optional (pinch)
- Dash pepper
- 1/4 cup shredded Reduced Fat cheddar cheese (2 Tbsp)
- 2 tablespoons chopped tomato (1 Tbsp)
Soup - Farmhouse Vegetable and Barley Soup
By BlueSchmoo
Love the tip, would have never thought to grind Porcini's, I just bought a pound from Amazon
- 1/8 ounce dried porcini mushrooms
- 8 sprigs fresh parsley plus 3 tablespoons chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons unsalted butter
- 1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 1/3 cup dry white wine
- 2 teaspoons soy sauce
- Salt and pepper
- 6 cups water
- 4 cups low-sodium chicken broth or vegetable broth
- 1/2 cup pearl barley
- 1 garlic clove, peeled and smashed
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 turnip, peeled and cut into 3/4-inch pieces
- 1 1/2 cups chopped green cabbage
- 1 cup frozen peas
- 1 teaspoon lemon juice
- ________________________________________
- SERVES 3
- 1 tsp ground dried porcini mushrooms
- 4 sprigs fresh parsley plus 3 tablespoons chopped
- 2 sprigs fresh thyme
- 1/2 bay leaf
- 1 tablespoon unsalted butter
- 3/4 pound leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
- 1 carrot, peeled and cut into 1/2-inch pieces
- 1 celery rib, cut into 1/4-inch pieces
- 2 Tbsp + 2 tsp dry white wine
- 1 teaspoons soy sauce
- Salt and pepper
- 3 cups water
- 2 cups low-sodium chicken broth or vegetable broth
- 1/4 cup pearl barley
- 1 sm. garlic clove, peeled and smashed
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1/2 turnip, peeled and cut into 3/4-inch pieces
- 3/4 cup chopped green cabbage
- 1/2 cup frozen peas
- 1/2 teaspoon lemon juice
Bread - Whole Wheat Pumpkin Coffee Cake
By BlueSchmoo
NOTE! If you can’t find this creamer, use regular cream! or Almond Creamer Calories: 314
- For the bread:
- 1/3 cup all-purpose flour
- 1 2/3 cup whole wheat flour
- 1 cup brown sugar
- 2 1/2 tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 3 tablespoons pumpkin pie spice
- 2 tablespoons canola oil <-(sub Greek NF Yogurt)
- 3 tablespoons Seasonal Coffee-mate Sugar Free Pumpkin Spice or Almond Creamer
- 7 ounces (3/4 cup + 1 tablespoon) unsweetened applesauce
- 15 ounces of pumpkin puree (NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 eggs
- For the topping:
- 2/3 cup flour
- 1/3 cup brown sugar
- 3 1/2 tablespoons butter, cut up
- 1 tablespoon pumpkin pie spice
GF - Vegan - Muffins - Pumpkin
By BlueSchmoo
No Dairy, No Eggs and No Butter
- 2 cups Brown Rice Flour (or sub your favorite flour)
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 2/3 cups Coconut Sugar
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 2 tablespoons Ground Flax
- 4 tablespoons Water
- 1 teaspoon Vanilla
- 1 cup Pureed Pure Pumpkin (not pumpkin pie mix)
- 1 Ripe Banana (mashed)
- 1/4 cup Coconut Oil (measured in melted form)
- 2 tablespoons Brown Rice Flour (for streusel topping)
- 2 tablespoons Coconut Sugar (for streusel topping)
- 2 tablespoons Coconut Oil (for streusel topping)
- 1 teaspoon Cinnamon (for streusel topping)
- 2 tablespoons Raw Pumpkin Seeds (for streusel topping)
Dessert - Berry Tart in Puff pastry
By BlueSchmoo
Use Quick Puff pastry recipe on DEMY
- 1 recipe quick puff pastry
- 1 egg, beaten
- TART FILLING
- 1/4 cup jelly, such as apricot or raspberry
- 1 tablespoon water
- Pastry Cream
- 1 baked tart shell
- 2 to 3 cups berries (small whole berries, or sliced or halved berries)
- 2 tablespoons toasted sliced almonds
- PASTRY CREAM
- 1 1/2 tablespoons butter
- 1/4 cup plus 1 tablespoon sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- 3 egg yolks
- 3/4 cup cream
- 3/4 cup milk
- 1 vanilla pod, seeded
- Zest of 1/2 orange
Garlic Bread
By BlueSchmoo
Preheat the oven to 350 degrees F
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter