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Recipes
Ginger Beef, Mushroom & Kale Stir-Fry
By bea1085
To Make The Marinade: Add all marinade ingredients to a bowl and whisk to combine
- Marinade Ingredients:
- 1/3 cup soy sauce
- 1/2 cup vegetable broth (or chicken/beef broth, or water)
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. corn starch
- 2 tsp. ground ginger
- 1/4 tsp. freshly-ground black pepper
- Stir-Fry Ingredients:
- 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 8 ounces baby portobello or button mushrooms, halved
- 4 ounces shiitake mushrooms, halved
- 3 cups chopped kale
- 2 green onions, thinly sliced
Cabbage Rolls
By bea1085
First, steam the entire head of cabbage in a pot of boiling water, making sure to cut off the core first
- 12 cabbage leaves
- 1 cup cooked white rice (cook in beef broth for added flavor)
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup minced onion
- 1 pound extra-lean meat, half ground beef and half ground pork
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 8-ounce cans tomato sauce
- 1 14.5-ounce can diced or crushed tomatoes, with liquid
- 1 tablespoon brown sugar
- 1 1/2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
By bea1085
To Make The Pasta: Cook the pasta in a large pot of salted water al dente according to package instructions
- Pasta Ingredients:
- 1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
- 1 lb. raw shrimp, peeled and deveined
- 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)
- 1 Tbsp. olive oil
- 1/4 cup toasted pine nuts
- asparagus-spinach pesto (see ingredients below)
- Asparagus-Spinach Pesto Ingredients:
- 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
- 3 cups baby spinach leaves, loosely packed
- 4 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup extra-virgin olive oil
Classic Meatloaf
By bea1085
Preheat oven to 350° F, with a rack in the middle
- 2 Tbsp unsalted butter
- 1 cup of minced onion
- 1 celery rib, minced
- 1 Tbsp minced garlic
- 1 carrot, minced
- 1/2 cup of minced green onion, including the onion greens
- 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2/3 cup ketchup, divided 1/3 and 1/3
- 1 1/2 pounds of ground beef (chuck)
- 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
- 1 cup fresh bread crumbs
- 2 large eggs, beaten slightly
- 1/3 cup minced fresh parsley leaves
Mini Pepper Nachos with Corn, Black Beans and Avocado
By bea1085
Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper
- 2/3 cup corn (grilled, charred, fresh, thawed or canned)
- 2/3 cup black beans
- 2/3 cup pico de gallo or your favourite salsa
- 1 medium avocado, diced
- salt and pepper to taste
- 1 pound mini peppers, halved and seeded
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions or cilantro (optional)
Maple Roasted Parsnip Fries
By bea1085
Preheat oven to 420 F. In a large bowl toss cut parsnips with olive oil, maple and salt
- 4 parsnips, peeled/washed and cut into fries
- 2 tbs light olive oil
- 2 tbs real maple syrup
- Kosher salt for sprinkling (I used about 1/2 tsp, others may like more or less)
Mushroom & Asparagus Risotto
By bea1085
Heat a large pot over medium heat
- 1 onion, diced
- 4-6 cloves garlic, minced
- 1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
- 8 oz. mushrooms (about 15 or so if you use crimini), roughly chopped
- 1 tsp dried thyme
- 1/2 - 1 tsp salt (to taste)
- 1/2 cup white wine (optional)
- 1 cup Arborio rice, uncooked
- 3 cups vegetable broth
- 2 cups spinach, chopped
- 2 tsp nutritional yeast (optional)
- 1/4 tsp onion powder (optional)
- 1-2 tsp lemon juice
CRUST GRILLED CHICKEN AND 3 CHEESES PIZZA
By bea1085
For the crust Prepare the cauliflower crust according to the instructions found here While the crust is in the ov
- For the crust
- 1 cauliflower pizza crust (see this post for the recipe)
- Sun-dried Tomato Pesto
- 75g sun-dried tomatoes
- 1 large garlic clove
- 2 tbsp avocado oil
- Generous pinch salt and pepper
- 8-10 walnut halves
- 16-20 large fresh basil leaves
- 3-5 tbsp water
- Garnish
- 150g leftover grilled chicken, cut into bite size chunks
- 100g mozzarella, grated
- 30g blue cheese, crumbled
- 30g soft goat cheese, crumbled
- 5-6 walnut halves, chopped
- A handful of fresh arugula leaves
Nutella Meringues
By bea1085
Preheat the oven to 300 degrees F
- 3 large egg whites, at room temperature
- a pinch of cream of tartar
- a pinch of salt
- 1/2 cup + 1 tablespoon, granulated sugar
- 1/4 cup Nutella
MEXICAN LASAGNA
By bea1085
Preheat the oven to 400°F
- 9 x 9 square baking dish
- 9 ounces “no boil” whole wheat lasagna noodles
- 15 ounce can black beans or 1 1/2 cups cooked
- 1 1/2 cups frozen corn
- 8 ounces Mexican blend cheese, shredded (or Monterrey Jack cheese)
- 1 bunch green onions
- Fresh cilantro – enough for a little over 1/2 cup chopped
- 28 ounce can crushed tomatoes
- Dried oregano
- Kosher salt
- Garlic powder
- Hot sauce (like Cholula)