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Recipes
Salad - Golden Beet Salad w/Shallots, Parsley, and Orange Miso Dressing
By BlueSchmoo
1. Preheat oven to 375F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper
- for the salad:
- 3-4 medium golden beets
- 10 small shallots
- 1 cup uncooked rainbow quinoa
- 1.5 cups vegetable broth
- 2 small seedless navel oranges, segmented and chopped (see note)
- 1/2 cup minced fresh parsley
- handful finely chopped pistachios, for garnish (optional)
- Orange Miso Dressing: (makes: ~1/3 cup)
- 1/3 cup orange juice
- 1 tbsp toasted sesame oil (or olive oil)
- 1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
- 1 medium garlic clove, peeled
- 1/2 tsp minced fresh ginger
- 1/2 tsp cane sugar (or maple syrup), or to taste
- __________________
- SERVES 2
- for the salad:
- 2-3 medium golden beets
- 5 small shallots
- 1/2 cup uncooked rainbow quinoa
- 3/4 cup vegetable broth
- 1 small seedless navel oranges, segmented and chopped
- 1/4 cup minced fresh parsley
- handful finely chopped pistachios, for garnish (optional
- Orange Miso Dressing
- 2 Tbsp + 2 tsp orange juice
- 11/2 tsp toasted sesame oil (or olive oil)
- 1 - 1 1/2 tsp light miso dressing, to taste
- 1 Small garlic clove, peeled
- 1/4 tsp minced fresh ginger
- 1/4 tsp cane sugar (or maple syrup), or to taste
Cookies - Chocolate Pistachio Biscotti Recipe
By BlueSchmoo
In a large bowl, cream butter and 1 cup sugar until light and fluffy
- 1/3 cup butter, softened
- 1 cup plus 1 tablespoon Granulated Sugar, divided
- 3 eggs
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup pistachios
- 1/2 cup dried cranberries
Peach Cobbler "Healthified
By BlueSchmoo
39% fewer calories • 57% less fat • 95% less sat fat fat than the original recipe—see the comparison
- 1 Cup Bisquick Heart Smart® mix (1/2 Cup)
- 1/4 teaspoon ground cinnamon (1/8 tsp)
- 1 cup fat-free (skim) milk (1/2 Cup)
- 3 Tbsp canola oil (1 Tbsp+ 1 1/2 tsp)
- 3/4 cup sugar (1/4 Cup + 2 Tbsp)
- 1 can (29 oz) peach slices in light syrup, drained (1/2 Can)
- 1 tsp lemon juice (1/2 tsp)
- Vanilla reduced-fat ice cream, if desired
GF - Vegan Brownies
By BlueSchmoo
Angie over at Oh She Glows has a new Vegan cookbook coming out soon
- 1.5 tbsp ground flax + 3 tbsp water, whisked
- 3/4 cup + 2 tbsp brown rice flour
- 1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
- 2 tbsp arrowroot powder (or cornstarch may work)
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 cup + 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much)
- 1 cup organic cane sugar (or just use white sugar)
- 1/2 cup + 1/4 cup non-dairy chocolate, divided
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/2 cup finely chopped walnuts (optional)
Potato Leek Gratin
By BlueSchmoo
Prepared with cream and two kinds of cheeses, this rich gratin is the perfect accompaniment to our Bacon-Wrapped Be...
- Ingredients:
- 5 Tbs. unsalted butter
- 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 Tbs. kosher salt
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyère cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 Tbs. minced fresh chives
Reboot - Smoothie - Green Goji Goddess
By BlueSchmoo
Add all ingredients into high-powered blender and blend until smooth, about 45 – 60 seconds
- 1 cup/250 ml almond milk
- 2 Tbsp. goji berries
- 1/2 frozen banana
- 1/2 Tbsp. coconut oil
- 1 cup/250 g frozen kale
- 1 Tbsp. flax seeds
Pasta - Macaroni & Cheese (4 Cheese)
By BlueSchmoo
HEAT oven to 350°F. COOK macaroni as directed on package, omitting salt
- 4 cups elbow macaroni, uncooked
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1/8 tsp. ground red pepper (cayenne)
- 1-1/2 cups milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 1 pkg. (6 oz.) FRESH TAKE Classic Four Cheese Recipe Cheese Breadcrumb Mix, mixed together
- _________________________________________
- SERVES 2
- 1 cups elbow macaroni, uncooked
- 1 Tbsp butter or margarine
- 1 Tbsp flour
- 1/32 tsp. ground red pepper (cayenne)
- 3 Tbsp Almond milk
- 2 Tbsp FF Greek yogurt
- 1/4 pkg. (2 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 1.5 oz. Breadcrumbs
Baked Canadian-Style Bacon Recipe
By BlueSchmoo
Nutrition Facts: 2 pieces equals 97 calories, 3 g fat (1 g saturated fat), 21 mg cholesterol, 555 mg sodium, 8 g ca...
- 1 pound sliced Canadian bacon
- 1/4 cup packed brown sugar
- 1/4 cup pineapple juice
- 1/4 teaspoon ground mustard
Shrimp on the Barbie
By BlueSchmoo
Outback Steakhouse
- REMOULADE SAUCE
- 1/2 cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 teaspoons milk
- 1 1/4 teaspoons prepared horseradish
- 1 teaspoon minced celery
- 1 teaspoon minced white onion
- 1 teaspoon minced green bell pepper
- 1/4 teaspoon minced fresh parsley
- 1/4 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- pinch salt
- SHRIMP SEASONING
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- dash allspice
- 6 large shrimp (21 to 25 per pound)
- fresh lemon juice
- 1 tablespoon butter, melted
- minced fresh parsley
Pumpkin Bread - Cooks Illustrated
By BlueSchmoo
1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles w...
- 5 tablespoons packed (2 1/4 ounces) light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups (10 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7 ounces) granulated sugar
- 1 cup packed (7 ounces) light brown sugar
- 1/2 cup vegetable oil
- 4 ounces cream cheese, cut into 12 pieces
- 4 large eggs
- 1/4 cup buttermilk
- 1 cup walnuts, toasted and chopped fine