Date: Aug. 17th, 2019 - 1:00 PM
Date: Aug. 16th, 2019 - 1:00 PM
Ingredients
Preparation
- Working in this order, process cabbage, cucumber, blueberries and apple through a juicer according to the manufacturer’s directions. (No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a 4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don’t want the juice to stain your hands.)
- Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Date: Aug. 15th, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat a grill to medium-high.
- Combine oil, za’atar and lemon zest in a small bowl. Brush 1 side of eggplant slices with half of the oil mixture; reserve the remaining mixture. Oil the grill rack (see Tips). Grill the eggplant, uncovered, turning often, until tender and grill marks appear on both sides, about 5 minutes total. Cut the eggplant into ¼-inch pieces and transfer to a large bowl.
- Coat bell pepper quarters and onion wedges with cooking spray. Grill, uncovered, until tender and charred, about 5 minutes. Chop the peppers into ¾-inch pieces. Remove and discard onion stem. Add the peppers, onions, tomatoes, parsley, scallions and mint to the bowl with the eggplant.
- Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.
Date: Aug. 14th, 2019 - 1:00 PM
Date: Aug. 13th, 2019 - 1:00 PM
Ingredients
Preparation
- Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
- Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
- Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.
Date: Aug. 12th, 2019 - 1:00 PM
Date: Aug. 11th, 2019 - 1:00 PM
Date: Aug. 10th, 2019 - 1:00 PM
Date: Aug. 9th, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl. Roast the cauliflower until it’s starting to soften and brown on the bottom, about 15 minutes.
- Meanwhile, combine hot sauce, Sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.
This recipe for spicy Buffalo cauliflower bites is a great vegetarian alternative to Buffalo wings. Roasted cauliflower stands in for chicken and provides more fiber and fewer calories. Serve this easy appetizer with carrot sticks, celery and your favorite ranch or blue cheese dressing.
Date: Aug. 8th, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add mushrooms, onion, and celery. Cook for 5 minutes, stirring occasionally. Remove from heat.
- In a large bowl combine milk and egg. Stir in mushroom mixture, oats, salt, and pepper. Add beef and gently mix until well combined. Divide mixture evenly among twelve 2½-inch muffin cups and pat mixture lightly into the cups.
- Bake about 20 minutes or until centers of meat loaves register 145°F to 150°F on an instant-read thermometer. Meanwhile, in a small bowl combine barbecue sauce and horseradish. Spoon sauce mixture evenly over meat loaves. Bake for 5 to 10 minutes more or until centers register 160°F on an instant-read thermometer.
- Cool meat loaves in pan on a wire rack for 5 minutes. Carefully remove meat loaves from muffin cups and place two loaves on each serving plate.
Date: Aug. 7th, 2019 - 1:00 PM
Date: Aug. 6th, 2019 - 1:00 PM
Ingredients
Preparation
- Trim any visible fat from pork. Sprinkle the pork with seasoning blend and ¼ teaspoon salt. For a charcoal grill, arrange medium coals on one side of the grill. Place a drip pan on the other side of the grill. Place the pork on the greased grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until a thermometer inserted in center of the pork registers 145°F. Meanwhile, place peach halves, pitted sides down, on the greased grill rack directly over the coals. Cover and grill for about 6 minutes or until tender and lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place the meat on greased grill rack over the burner that is off. Place the peaches on greased grill rack over the burner that is on. Grill as above.) Remove the pork from the grill; tent with foil and let stand for 3 minutes. Very thinly slice the pork.
- Coarsely chop the peaches. Combine the peaches, red onion, jalapeño pepper, cilantro, lime juice, and the remaining ¼ teaspoon salt in a small bowl.
- Serve the thinly sliced pork in tortillas topped with the peach mixture.
Date: Aug. 5th, 2019 - 1:00 PM
Ingredients
Preparation
- Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
- Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chili bean sauce; whisk together well until smooth. Set aside.
- In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
- Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.
Date: Aug. 4th, 2019 - 1:00 PM
Ingredients
Preparation
- Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
- Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner.
- Divide between 2 glasses, dust with a little cocoa powder, if desired and serve immediately.
Date: Aug. 3rd, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat oven to 350°F.
- Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
- Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
Date: Aug. 2nd, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
- Combine ricotta, breadcrumbs, ¼ cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
- Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining ¼ cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.
Date: Aug. 1st, 2019 - 1:00 PM
Ingredients
Preparation
- Preheat oven to 350°F. Combine bread crumbs, egg, half of the garlic, half of the rosemary, and the ground pepper in a large bowl. Add ground beef; mix well. Shape the meat mixture into 1½-inch meatballs. Place the meatballs in a foil-lined 15×10-inch baking pan. Bake about 15 minutes or until done in centers (160°F). Set aside.
- Heat oil over medium heat in a large pot. Add carrot, bell pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the barley is tender.
- Add the meatballs to the barley mixture; heat through. Stir in spinach just before serving.
Date: Jul. 31st, 2019 - 1:00 PM
Ingredients
2 tablespoons plus 1 teaspoon honey mustard, divided
2 teaspoons extra-virgin olive oil
½ teaspoon salt, divided
1 pound chicken tenders
1 pound baby carrots
¾ cup orange juice
1 tablespoon salted butter
Preparation
- Preheat oven to 450°F. Bring an inch of water to a boil in a saucepan fitted with a steamer basket.
- Meanwhile, line a large rimmed baking sheet with parchment paper. Stir 2 tablespoons honey mustard, oil and ¼ teaspoon salt together in a large bowl. Add chicken tenders and stir to coat with the honey-mustard mixture. Arrange the chicken in a single layer on the prepared baking sheet.
- Bake the chicken tenders until cooked through, 9 to 11 minutes.
- Meanwhile, place baby carrots in the steamer basket and steam until just softened, but not completely tender, 4 to 6 minutes. Drain the water and return the cooked carrots to the pot. Add orange juice, butter, the remaining 1 teaspoon honey mustard and the remaining ¼ teaspoon salt. Set the pot over medium-high heat. Cook, stirring often, until the orange juice mixture is lightly coating the carrots, 4 to 6 minutes.
- Serve the chicken with the carrots, sauce and couscous. Sprinkle with parsley, if desired.
Date: Jul. 30th, 2019 - 1:00 PM
Ingredients
4 cups small cauliflower florets (1 medium head)
½ cup chopped onion
2 tablespoons olive oil
Preparation
- Preheat oven to 425°F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
- Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
- Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.
Date: Jul. 29th, 2019 - 1:00 PM
Ingredients
1 large eggplant, (1¼-1½ pounds), cut into 12¼-inch-thick rounds
Preparation
- Preheat grill to medium-high.
- Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
- Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.
- Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
- Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.
Date: Jul. 28th, 2019 - 1:00 PM
Ingredients
1½ cups water
¼ cup packed light brown sugar
Preparation
- Combine water, brown sugar and ginger in a medium saucepan. Add apricots and bring to a simmer over medium heat; simmer, turning once, until just tender, 2 to 4 minutes. Remove the apricots with a slotted spoon; increase the heat to high and boil until the liquid is reduced to a syrup, 6 to 8 minutes. Remove the skins from the apricots, if desired, and serve drizzled with the syrup. This delicious dessert can be served over Greek yogurt for a special breakfast or over vanilla frozen yogurt for a quick and impressive dessert.
Date: Jul. 27th, 2019 - 1:00 PM
Ingredients
1 tablespoon olive oil
⅔ cup finely chopped cremini mushrooms
½ cup chopped onion
3 garlic cloves, minced
½ teaspoon dried Italian seasoning
¾ cup low-sodium marinara sauce, divided
½ cup shredded part-skim mozzarella cheese (2 ounces)
1 ounce mini pepperoni slices
8 (7 inch square) egg roll wrappers
1 large egg, lightly beaten
Cooking spray
Chopped fresh basil for garnish
Preparation
- Preheat oven to 425°F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, garlic and Italian seasoning; cook, stirring occasionally, until softened, 5 to 6 minutes. Add ½ cup marinara; reduce heat to medium and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and let cool slightly, about 10 minutes. Transfer to a bowl; fold in cheese and pepperoni.
- Working with 1 at a time, place egg roll wrappers on a clean work surface with 1 corner pointing toward you. (The wrapper should look like a diamond.) Spoon 2 tablespoons of the pepperoni filling onto the center of the wrapper. Fold the lower corner up and over the filling. Fold the 2 side corners in toward the center. Lightly brush the top corner with egg to moisten. Roll the wrapper up from the bottom, jelly-roll style. Repeat the process with the remaining wrappers, filling and egg.
- Line a baking sheet with parchment paper; coat with cooking spray. Lightly coat the prepared rolls with cooking spray. Arrange the rolls, seam-sides down, on the prepared pan. Bake until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes. Garnish with basil, if desired, and serve with the remaining ¼ cup marinara.
Date: Jul. 26th, 2019 - 1:00 PM
Ingredients
½ cup chopped pear
¼ cup chopped hazelnuts or almonds, toasted
¼ cup finely shredded carrot
¼ cup soft breadcrumbs
2 tablespoons chopped onion
1 teaspoon grated fresh ginger
¼ teaspoon salt
¼ teaspoon ground pepper
1 (12 ounce) pork tenderloin
1 teaspoon cooking oil
Preparation
- For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.
- Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within ½ inch of the underside. Open flat; pound with the flat side of a meat mallet to about ¼-inch thickness.
- Spread stuffing over the meat. Fold in the ends. Starting from a long side, roll up the meat. Secure with kitchen string or wooden toothpicks. Place the meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of the meat.
- Roast in a 425°F oven for 30 to 40 minutes or until the meat thermometer registers 155°F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160°F.
Date: Jul. 25th, 2019 - 1:00 PM
Ingredients
5 cups cauliflower florets (about 1 pound)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
Preparation
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 “muffins.”
- Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.
Date: Jul. 24th, 2019 - 1:00 PM
Ingredients
1 pound asparagus spears
1 tablespoon vegetable oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, stemmed, seeded, and cut into 1-inch pieces
2 cups fresh sugar snap pea pods or frozen sugar snap pea pods
1 tablespoon sesame seeds
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
Preparation
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
- In a wok or large skillet, heat vegetable oil over medium-high heat. Add ginger and garlic; cook and stir 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir 3 minutes. Add pea pods and sesame seeds; cook and stir 3 to 4 minutes more or until vegetables are crisp-tender.
- Add soy sauce, rice vinegar, brown sugar, and sesame oil to vegetable mixture; toss to coat. If desired, serve with a slotted spoon.
