Vegetarian Mushroom Bolognese

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and carrot; sauté 5 minutes. Add garlic; sauté 1 minute. 2. Increase heat to medium-high. Add mushrooms, salt and pepper. Cook until mushrooms begin to brown, stirring occasionally, 5 to 7 minutes. Add sage and stir well. Add wine to pan...

Cream Cheese Icing

Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Slowly add confectioners’ sugar, beating on low speed. Add vanilla extract and beat until blended. Source link

Lemony Chicken Soup with Quinoa

This recipe is chock full of protein coming from both the chicken and the quinoa.  The lemon gives a zest of flavor and loads the soup with vitamin C.  Try this in place of a traditional chicken noodle soup for a twist on a classic comfort food. 1. Peel, halve, and finely chop the...

Curried Freekeh Soup with Kale and Sweet Potatoes

Freekeh is a whole grain with a chewy texture similar to bulgur, and it cooks up in about 20 minutes.  Freekeh also packs quite the punch–when compared to other grains, it is higher in protein (just ½ a cup = 16g of protein per serving), fiber (which helps you curb cravings), vitamins and minerals. ...

Middle Eastern Red Lentil Soup

1. Prep the veggies: halve, peel, and dice the onion. Peel the carrots, then finely dice. Finely chop the celery. Mine or grate the garlic. Zest the lemon, then slice into wedges. Thinly slice the mint, reserving a few leaves for garnish. 2. Heat 1 tablespoon oil in a large pot over medium­ high heat. Add...

Homemade Miso Soup

http://relish.com/wp-content/uploads/2016/04/miso-soup-150x150.jpg Yield: 4 servings Prep: 15 min Cook: 10 min Ingredients 4 dried shiitake mushrooms1 1/2quarts boiling water2 1/4cups kale, finely chopped 1 large carrot, peeled and very thinly sliced at an angle1/4cup good quality miso paste Instructions There are three types of dark miso paste to choose from: barley, hatcho, or brown rice miso. Barley miso is made with a...

Homemade Sauerkraut from Scratch

http://relish.com/wp-content/uploads/2016/04/sauerkraut-150x150.jpg Ingredients 1pound organic white cabbage, very thinly sliced4teaspoons sea salt Water Kefir (optional)1 1-quart glass Le-Parfait-style jar with a rubber seal, sterilized according to the instructions on page 11 Instructions In homemade sauerkraut, the vegetables retain their crunch and don’t have the vinegary liquid that is ever-present in so many store-bought varieties. Place the cabbage and salt in a...

Fried Plantains with Condensed Milk and Jam

http://relish.com/wp-content/uploads/2016/04/platano-macho-e1459792251563-150x150.jpg Ingredients 2large very ripe plantains canola oil1 (14 ounce)can sweetened condensed milkgenerous 1/4cups strawberry or blackberry fruit preserve Instructions Peel the plantains and cut them, from pole to pole, into three long pieces measuring 1/4 to 1/2 inch thick. Heat a large skillet to medium or medium-high heat. Pour enough canola oil to coat the bottom about...

Tzatziki: Greek Cucumber-Yogurt Sauce

http://relish.com/wp-content/uploads/2016/04/easy-tzatziki-sauce-150x150.jpg Ingredients 1/4cup grated cucumber1cup plain Greek yogurt (low or non-fat)1/2tablespoon chopped fresh dill1/2teaspoon salt1clove garlic, minced juice of 1/2 lemon Instructions Combine all ingredients in a bowl. Chill at least 30 minutes or until ready to serve. Nutritional Info *per serving Calories 40Fat 1gCholesterol 5mgSodium 170mgCarbohydrate 3gFiber 0Protein 5g Source link

Quick and Easy Teriyaki Glazed Salmon

http://relish.com/wp-content/uploads/2016/04/homemade-teriyaki-salmon-150x150.jpg Ingredients For The Sauce:1/2cup sake1/4cup mirin, sweet Japanese rice wine1/4cup reduced sodium soy sauceFor The Fish:1tablespoon canola oil1pound wild caught salmon, skin on, cut into 4 pieces Kosher salt Instructions In a small bowl, combine sake, mirin, and soy sauce. Stir to combine. Heat canola oil in a large skillet over medium heat. Season salmon with salt,...
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