Not exact matches
Once the bread is cool, spread each
slice with
about 1 tablespoon of
cheese.
The filling is a mixture of lean ground beef and refried beans — each taco got
about 2 - 3 tablespoons of filing, then half a
slice of American
cheese and some taco sauce.
Instead, he would eat sandwiches made with thick
slices of homemade bread, piled with a variety of cured meat,
cheese, pickled peppers, olives, or just
about any other type of vegetable.
6
slices baguette 2 tbsp honey 120g (
about 4oz) goat
cheese salad (either simple leaves or mixed)
about 1/3 cup creamy French dressing (see below)
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped,
about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack
cheese - Red onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
1 9 - oz package Halloumi
cheese, cut crosswise into 8
slices 8 3 - inch triangles thinly
sliced watermelon, about 3 / 8 - inch wide, preferably seedless Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
sliced watermelon,
about 3 / 8 - inch wide, preferably seedless
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for g
Sliced mint for garnish Baby arugula for garnish Edible flowers, such as nasturtium, borage, chive, zucchini, dandelion, carnation, basil, thyme, Johnny - jump - ups, marigold, for garnish
Stuff each chicken breast with
about 2
slices of Prosciutto, 5 asparagus stalks, and a tablespoon on fresh parmesan
cheese.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and
sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or
about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss
cheese, shredded (fresh is really important here, not the bagged stuff)
freshly grated Parmigiano - Reggiano
cheese (
about 1/2 c.) 6 to 8 fresh basil leaves, thinly
sliced on a bias 1 lb.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly
slice 1 small red onion and add to bowl, thinly
slice 1 ripe tomato and add to the bowl, crumble
about 4 ounces of goat
cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Layer on one
slice of
cheese, top with
about half of the grilled onions and then top with another
slice of
cheese, and then the second
slice of bread (butter side up).
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (
about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan
cheese for serving
To each tomato
slice, add a
slice of fresh mozzarella
cheese (
about the same thickness as the tomato) on top.
Except, I doctored it up with two medium sized vidalias, halved and thinly
sliced and caramellized and
about half a cup of freshly grated parmesan
cheese.
Lay
about 5 - 6 pepperoni
slices along the length of the noodle on top of the ricotta
cheese mixture.
Yesterday I was telling you
about my experiments with the
cheese cake mixture which sets beautifully and
slices neatly without melting.
Spinach, Strawberry and Goat
Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pe
Cheese Salad Fresh spinach and / or salad greens,
about 2 cups per person Fresh
sliced strawberries,
about 5 - 6 medium berries per person Crumbled goat
cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is pe
cheese, 1 - 2 tablespoons per person Toasted pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh ground pepper Salad dressing — creamy, onion and poppy seed dressing (store - bought or your own) is what I've been using and it is perfect!
8
slices of cubed soft bread (day old works well)
about 8 cups 2 cups shredded cheddar
cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk
pasta sauce and a
slice (or
about 2T) of
cheese.
3/4 cup shredded leftover grilled or roasted chicken (
about 1 1/2 thighs or 1 breast) 2
slices sharp cheddar
cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to taste.
Toast the bread
slices and spread each with
about 1 tablespoon goat
cheese.
Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream
cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty
about having an extra
slice or two around the holidays....
4 x chicken mini fillets, minced 2 x sundried tomatoes 2 tsp red pesto (contains pecorino and grana padano
cheeses) 2 - 3 spring onions, finely chopped
about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
-
about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)-
about 1/4 cup cucumber
slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado -
about an ounce of Parmesan
cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
Chicken breast
sliced lengthwise
about two thirds of the way through the chicken and then stuffed with goat
cheese and sun - dried tomatoes
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan
cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (
about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan
cheese
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color,
about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine
sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated
cheese and continue to bake until the top browns,
about 10 — 15 minutes longer / Let stand 15 minutes before serving.
For this recipe, we tried it several ways, and felt the most mac - and -
cheese - like texture came
about after we
sliced the head of cauliflower into 1 / 2 - inch
slices, then cut those
slices into thin strips.
1 baguette,
sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat
cheese 1 pint strawberries,
sliced 2 tablespoons balsamic vinegar 1/3 cup fresh basil leaves, chopped
While the soup is simmering, add the 2
slices of baguette to the oven for 5 minutes, cut a couple
slices of gruyere
cheese and queso Manchego, divide the
slices of
cheese on top of the toasted breads, season with a little dried parsley and add the
slices of cheesy toast to the oven for
about 8 minutes, until the
cheese is melted and has a lightly browned crust on top
On weeknights I like making some polenta
slices (regularly changing the seasoning) which I serve with just
about anything, from veggies, to
cheese or meat.
Top with a little more
cheese to cover, sprinkle with
sliced scallions, and broil in the oven until
cheese is golden and bubbly,
about 3 minutes.
Pair half a cup of apple
slices with string
cheese for
about 10 grams of carbs.
2 skinless, boneless chicken breast halve,
about 6 oz each Olive oil Salt and black pepper to taste 2
slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin
slices provolone
cheese 1/4 cup grated Parmesan
cheese Chopped parsley or chives for garnish
A
slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano
cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed
about 3 - 4 large Italian bread
slices) Vegetable oil
16 oz Cremini (baby portobello) mushrooms,
sliced 1 small bunch kale, chopped (
about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded
cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano
cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then
sliced across thinly 6 oz yellow squash, quartered lengthwise then
sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta
cheese (
about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Allow to cool until the
cheese is set (
about 5 minutes) before
slicing.
Salad with romaine or butter lettuce,
sliced cucumbers and peppers and 1 red container (4 ounces) of grilled / roasted chicken with 1 orange container (
about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little
cheese and avocado and / or eat with WASA crackers or a piece of fruit
FOR GRATED OR
SLICED CHEESE: Transfer the cheese to a container, cover and refrigerate about 4 hours until very
CHEESE: Transfer the
cheese to a container, cover and refrigerate about 4 hours until very
cheese to a container, cover and refrigerate
about 4 hours until very firm.
What
about a salad of greens, sautéed squash and asparagus, with avocado, blueberries, and thinly
sliced pork tenderloin topped with fried
cheese?
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced garlic 5 - 6 cups chopped kale leaves 2 tablespoons finely chopped fresh chives or
sliced green onion 1/2 cup sour cream 3/4 cup cottage
cheese 1/2 cup coarsely grated Parmesan
cheese plus
about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1 cup Parmesan
cheese 1/2 cup fresh dill 1/2 cup fresh parsley 8 ounces white mushrooms (optional) 2 cups
sliced zucchini (
about 2) 2 cups
sliced summer squash (
about 2)
Turn the patties, top each with a
slice of mozzarella, and continue cooking until the
cheese has melted and burgers are cooked to your liking,
about 3 minutes for medium.
2 large zucchinis 2 tomatoes,
sliced 2 cloves garlic, minced 1 tbsp Ellyndale olive oil 1/4 cup grated organic Parmesan or shredded organic mozzarella
cheese, optional Sea salt and freshly groundpepper, to taste Read more
about eating gluten - free
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic,
sliced in half if large * 1 avocado, diced * brie
cheese, cut into chunks - to taste (I used
about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
1 garlic clove, minced 1 tablespoon olive oil 4 large eggs 1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled 1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled 1/4 pound ham steak or thick ham
slices from deli, chopped (
about 3/4 cup) 1/3 cup grated extra-sharp Cheddar
cheese (
about 2 ounces) 1 tablespoon minced fresh parsley leaves Salt and pepper, to taste
I find it fascinating that you can take something as simple as a potato and dependent upon whether it has been boiled, roasted, deep fried, baked in
cheese,
sliced, cooked whole, crumbled, burnt, sprinkled in mint, or doused in yogurt — it will open your eyes to learning
about another culture and their adoption of traditions throughout their own history.
12 ounces silken tofu 4 ounces vegan cream
cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or
about six to seven green onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
4 cups shredded napa cabbage (
about 1/2 medium head) 1 crisp apple, thinly
sliced 2 large celery ribs, diced 1/2 cup dried cranberries 1/2 cup pecans 2 ounces goat
cheese 1/4 cup extra-virgin olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey