Liberally salt the eggplant slices, using
about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour.
Not exact matches
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (
about 12 ounces
total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
3 Delicata squash (
about 3 pounds
total) Extra-virgin olive oil 1/4
teaspoon coarse salt 1/4
teaspoon freshly ground black pepper 1 pound bow - tie pasta 2 bunches Italian (Tuscan Lacinato) kale 1/2 cup pine nuts 1 cup crumbled feta cheese
Prep Time: 15 mins
Total Time: 45 mins Makes
about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1
teaspoon celery seed 1 small shallot, minced 1
teaspoon Lawry's Seasoned Salt, or to taste 1/4
teaspoon black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
After cooking the onions for a
total of 20 minutes, add 1/2
teaspoon of dried thyme, 1/2
teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for
about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2
teaspoon salt 1/4
teaspoon cumin Dash cayenne or 1/4
teaspoon harissa 6 lamb rib chops (
about 1 1/2 pound
total), trimmed
1 egg is
about 80 calories 1
teaspoon of oil 45 calories
total breakfast calorie count is 180 Who's counting coffee with hazelnut.
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1
teaspoon coarse salt 3/4
teaspoon coarsely ground black pepper 2
teaspoons minced fresh thyme 1
teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (
about 2 pounds
total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (
about 1 1/4 - inches thick,
about 3 pounds
total) 1
teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
1 1/2 tablespoons low - sodium soy sauce 1 lime, juiced and zested 1 tablespoon plus 2
teaspoons honey 1 tablespoon Sriracha (plus more for serving) 4 boneless skinless chicken breasts (
about 1 1/2 pounds
total) 2 peaches, cut into 16ths 24 fresh basil leaves
MAKES
ABOUT 1 CUP PREP: 15 MINUTES
TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2 stick) unsalted butter 1/2 cup maple sugar 3/4 cup heavy whipping cream 1/8
teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION Melt butter in heavy medium saucepan over medium heat.
1 large or 2 medium sweet potatoes (
about 12 ounces
total) 1 large egg, lightly beaten 2 tablespoons all - purpose flour 1/2
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg 1/4
teaspoon sea salt 6 marshmallows, cut in half Oil, as needed for oiling pan
* 4 medium eggplants (
about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2
teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in
total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2
teaspoons tomato paste (I used homemade ketchup instead) * 3
teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1
teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (
about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2
teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE
Total 0 % greek yogurt 1/4 cup skim milk 1/4
teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.
Prep time: Cook time:
Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (
about 7 oz of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2
teaspoon salt 1/4
teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2
teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4
teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1
teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2
teaspoon vanilla Preheat oven to 350 degrees F.
Quinoa Cornbread Prep time: Cook time:
Total time: Serves: 9 Ingredients 1 cup nondairy milk 3 1/2 ounces dates (
about 6 Medjool or 12 Deglet Noor), pitted and quartered 1 cup water 1/2 cup dry / uncooked quinoa 1 cup cornmeal 1/2 cup old - fashioned rolled oats, ground into a flour in the blender 1 1/2
teaspoons baking powder 1/2
teaspoon baking soda Instructions Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (be sure to grind the oats before doing this).
I took a few more doses of each, probably
about 1/4 cup apple cider vinegar
total and a few
teaspoons of activated charcoal.
Add salt as you go — the
total amount will be
about 1
teaspoon.
Approximately 40 percent of the
total population of the U.S. and Canada has sodium intake of less than 3 grams per day (supplied by
about one and one - half
teaspoons of salt) and is therefore at significantly increased risk of death and major CVD events.
In a diet of 2400 calories, that translates into
about 5 tablespoons
total fat from all sources — including the fat in meat, eggs, butter, cheese, cooking fats and oils, baked goods and salad dressings — with
about 5
teaspoons of saturated fat.
Tomato Cucumber and Farro Salad Recipe Courtesy of Cooking Light 6 servings,
about 3/4 cup each Active Time: 40 minutes
Total Time: 40 minutes Ingredients 1 (8.5 - ounce) package precooked farro (such as Archer Farms) 1 1/2 tablespoons fresh lemon juice 1 tablespoon olive oil 1
teaspoon Dijon mustard 1/2
teaspoon salt 1/4
teaspoon freshly ground black pepper 1 garlic clove, minced 1/2 cup diced fresh tomato -LSB-...]
Prep time: 25 min Cook time: 18 min
Total time: 43 min Serves: 12 INGREDIENTS 8 cups bread cubes (
about 1 loaf) 3 tablespoons butter 1 medium onion, diced 4 cloves garlic, minced 1.5 cups celery, diced 1
teaspoon thyme 1
teaspoon rosemary salt and pepper to taste 1 egg 2 1/2 - 3 cups vegetable broth oil for greasing muffin tin DIRECTIONS Preheat oven to 375 degrees Fahrenheit.
Prep time: 10 min Cook time: 1 hour 10 min
Total time: 1 hour 20 min INGREDIENTS Crust 1/4 cup coconut oil, melted 1/4 cup honey (or sub maple syrup) 1 cup almond meal 1 cup unsweetened shredded coconut 1/2
teaspoon sea salt 1/2
teaspoon baking soda Filling 2 pounds purple yams, peeled and cut into 1 - inch rounds (
about 4 cups worth) 3/4 cup canned coconut milk (not low fat) 1/2 cup maple syrup 1 1/2 tablespoons tapioca starch 1...
Blushing Summer Gazpacho Serves: 6 Prep Time: 10 Minutes
Total Time: 10 Minutes Ingredients 1 1/2 pounds ripe tomatoes (2 - 3 large), cored 4 cups cubed seedles watermelon (
about 1 1/2 pounds) 1/2 small cucumber, peeled and cored 1 garlic clove 1 tablespoon amino acid 1 tablespoon freshly squeezed lime juice 1/2
teaspoon red pepper flakes (or to taste) 1/2
teaspoon se salt 1/4
teaspoon freshly ground black pepper 1/4 cup lightly...
Ingredients 8 strips bacon (8 ounces), halved 4 garlic cloves, thinly sliced 3 chicken legs, drumsticks and thighs (
about 2 1/2 pounds
total) 1
teaspoon kosher salt Freshly ground black pepper 11 or 12 figs, halved or quartered if large 12 thyme sprigs 2 tablespoons vermouth 1 tablespoon fresh lemon juice