Spicy Black Bean Burgers with Chipotle Mayonnaise One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids). Make no mistake, I love meat, but I also think it's good to give it up at least once a week, so why give Meatless Mondays a shot? Pretty inexpensive to make and really not hard to make. These cook best if frozen so plan to make them ahead and cook as needed. To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). Ingredients: For the Spicy Chipotle Mayo: Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture keep the burgers from sticking. In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.
Baked Asparagus Fries A healthy alternative to french fries baked to crisp perfection right in the oven! I was lying in bed one night, tossing and turning, when I had this sudden craving for french fries. It didn’t matter where it was from – McDonald’s, Jack in the Box, Carl’s Jr – you name it. All I could think about was shoving those crisp fries right into my face. Now I’ve quickly learned that these really are the best kind of “fries” ever. So the next time you have that sudden urge for those greasy fast food french fries, these asparagus fries are sure to fulfill those cravings. A healthy alternative to french fries baked to crisp perfection right in the oven! Ingredients 1 cup Panko* 1/2 cup grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 1 pound asparagus, trimmed 1/2 cup all-purpose flour 2 large eggs, beaten Instructions Preheat oven to 425 degrees F. Notes *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Gluten-free, Dairy-free Arugula, White Beans, and Roasted Eggplant with Basil Vinaigrette This is a fabulous dish to take to a picnic or to whip up when you have company. Also delicious eaten right off the serving plate like I did last week. I simply roasted the eggplant and added a few tasty toppings to this recipe. For the Dish: 1 eggplant Olive oil Salt and pepper A few handfuls of arugula 2-3 TB pistachios (almonds would also work) 2-3 TB of crumbled goat cheese (omit if dairy-free) ¼ to ½ cup of white beans (I used Great Northern) To roast the eggplant, slice it into ¼ inch pieces, blot between paper towels or clean kitchen towels, and place on a parchment-covered baking sheet. Make the basil vinaigrette, based on this recipe. To serve: Place a few handfuls of arugula on a serving dish and top with the eggplant slices and white beans. This post has been linked to Wellness Weekend.
Tomato Soup with Basil-Parmesan Cream - Recipes from FoodFit.com 1/2 tablespoon olive oil 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1 large onion, chopped 10 ripe plum tomatoes, halved salt to taste freshly ground black pepper 1 bay leaf 1/4 teaspoon dried oregano 3 cups low-sodium chicken broth or vegetable broth 1/4 cup chopped, fresh basil leaves 1/4 cup freshly grated Parmesan cheese 3 tablespoons non-fat sour cream 1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes. 2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat. 3. 4. 5. 6. Serving Size: about 1 1/2 cups Number of Servings: 6 Per Serving Calories114 Carbohydrate16 g Fat4 g Fiber4 g Protein6 g Saturated Fat1 g Sodium271 mg SEE ALL THE FACTS Print this recipe
Roasted Paleo Stuffed Bell Peppers Stuffed peppers have never failed me. I have made them for my parents, even for my boyfriend’s parents. That’s how confident I am that this recipe will turn out well and be enjoyed by any guests I have over for dinner. The first step in preparing the peppers is to partially cook the peppers by boiling them for 5 minutes. Zucchini adds some bulk to the filling, along with onion and ground turkey or beef. Finally you get to stuff the peppers with the meat mixture and bake them for 15 minutes. One of my resolutions this year is to have more dinner parties, and you can bet that stuffed peppers will be one of the dishes served. Roasted Paleo Stuffed Bell Peppers 5 large bell peppers 1 1/4 cups chicken broth 1 tbsp coconut oil 1/2 large onion, diced 1 tsp dried oregano 1/2 tsp salt 1 lb. ground turkey 1 large zucchini, halved and diced 3 tbsp tomato paste Freshly ground black pepper, to taste Fresh parsley, for serving Preheat the oven to 350 degrees F. Servings: 5 Difficulty: Medium P.S.
8 Creative Cauliflower Substitutions for Unhealthy Foods Is there anything cauliflower can’t do? This amazingly versatile vegetable can fill in for just about anything “bready” – and in the spirit of experimentation, various Paleo cooks have come up with plenty of new and interesting ways to use it. Even if you weren’t craving bagels or pizza or mac’n’cheese before, you’ll probably want these grain-free versions. Paleo cooking: so good it can make you crave cauliflower. 1. The quintessential New York food, gone Paleo for a quick snack or side – or pair them with some fat and a protein source to make a complete breakfast. Recipe: here (Lexi’s Clean Kitchen). 2. White rice is borderline-Paleo anyway, but if it’s not for you, there’s always cauliflower “rice.” Recipes: there are so many delicious cauli “rice” recipes out there that it’s hard to pick just one. You can even use your rice to make Paleo sushi! 3. You could make Paleo pizza with almond flour or with arrowroot starch…or go for a classic with a cauliflower crust. 4. Recipe: here. 5. 6.
How to Cook Asparagus | Cooking Videos, Cooking Techniques | No Recipe Required Content This is a debugging block How to Cook Asparagus One of my favorite vegetables is Asparagus. In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week. Not only is the taste great, but it goes well with all kinds of dishes; from the heaviest red meat, to the most delicate fish. The Keys to Cooking Great Asparagus Overcooking: With any cooking technique, one of the things you need to avoid is overcooking the asparagus. Asparagus Cooking methods Steaming Asparagus Pros: Very simple to do, quick, and little prep work. Sautéing Asparagus Pros: Can easily add additional ingredients & flavors, Good way to get some caramelizationCons: A bit labor intensiveTechnique: Bring a saute pan up to temperature over medium high heat, and add a bit of olive oil or butter. Blanching Asparagus Grilling Asparagus Baking Asparagus Asparagus Preparation and Cutting Asparagus Recipes & Cooking Techniques How to Cook Asparagus Video
Making Asparagus Better | At Home By Steve Poses Blog In my new way of eating, unlimited vegetables are a cornerstone of my diet — along with unlimited fruit, modest amounts of protein and a maximum of two tablespoons oil daily. (No white carbs!) An important part of dieting is maximizing the pleasure of what you eat. The simple step of peeling asparagus prior to blanching greatly enhances your enjoyment of your asparagus. Here is a simple step-by-step guide to making asparagus better. Snap off fibrous end I prefer thick, substantial asparagus over thin asparagus. Thick or thin, asparagus have a tough and fibrous bottom. Peel! Blanch…and shock. After blanching, I like to “shock” my asparagus. Here are my beautiful asparagus, moved from boiling pot to adjacent ice water with a skimmer. If you are going to serve hot and right away, you can skip “shocking” and go directly from blanching to serving. For Easter I made a large batch of asparagus for the eight of us having dinner. Thank you for visiting. Steve Your Home Entertaining Coach P.S.
A Purpose in Life for Two Buck Chuck | The Armchair Sommelier There’s a purpose in life for Two-Buck Chuck (well, here on the East Coast, it’s $3.29 Chuck), and that purpose is . . . Sangria! I realize there are good folks out there who like Two-Buck Chuck all by itself. Trader Joe’s sold around 5 million cases of the stuff last year — someone’s drinking it. But I’m not one of them. Here’s the recipe I use for Sangria. I use the Merlot for my Sangria, but any “red flavor” will work. If I’m making sangria for a crowd, I will prep several batches of the fruit, sugar and rum and put them into separate quart sized bags in the refrigerator. In the unlikely event that you have leftover Sangria, be sure to fish out the fruit before you put it in the fridge for the night. Sangria’s ready! Salud! Like this: Like Loading...
26 Foods You Should Learn To Cook In Your Twenties What To Eat When You Are SO BORED With Everything You Cook Chicken, potatoes, salmon and rice can taste brand new again. Food writer and home cook Jenny Rosenstrach shows us how, with these four innovative recipes from her new book, Dinner: The Playbook. By Lynn Andriani You Have: Chicken Thighs Jenny Rosenstrach You Don't Want: Grilled or Roasted Chicken We love chicken thighs because they're so cheap, tasty and quick-cooking. Jenny Rosenstrach You Don't Want: Mashed Potatoes Eating mashed potatoes with some microwaved leftovers for dinner inevitably results in late-night hunger pangs (ergo, late-night snacking).
10 Delicious 14th Century Meals That We Should Bring Back Frutours When we hear of deep fried Oreos and deep fried cereal and deep fried Snickers bars at the state fair we think, wow, that sounds incredibly unhealthy but also kind of innovative and delicious. Shockingly there were fried treat pioneers back in the day, making beer battered sliced apples, covered in powdered sugar. I don’t think you heard me, I said BEER BATTERED SLICED APPLES COVERED IN POWDERED SUGAR. Peeres in Confyt WINE LOVERS TAKE NOTICE. Gravé of Small Birds The name of this dish is pretty dark, but it’s actually just chicken being boiled with other delicious ingredients that include red wine and pieces of bacon. Mylates of Pork COOKED PORK, EGGS and MOZZARELLA? Tostee It’s toast covered in next level jelly that makes me wonder how we regressed to jars of mediocrity that pale in comparison. Salmon Pie This is a pretty self-explanatory dish and it further convinces me that everything in the 14th century was made in piecrust or with red wine. Cruste Rolle Sparaci Loseyns