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Lemon and Garlic Drenched Brussels Sprouts

cookincanuck — Mon, 15 Dec 2014 10:00:06 +0000

Looking for a side dish that you can make throughout the fall and winter? These Lemon and Garlic Drenched Brussels Sprouts by Tasty Kitchen member Gaby will fit the bill. Honestly, it’s hard to resist anything that’s drenched in lemon and garlic.

If you have never been a fan of Brussels sprouts (and I get it, because I used to feel the same way), I beg you to try this recipe. When the sprouts cook in the olive oil and begin to caramelize, they turn from those unfortunate Brussels sprouts of your childhood into something magically delicious. Trust me on this one.

Let’s get started.

For this recipe, you will Brussels sprouts, olive oil, lemon zest and juice, garlic, salt and pepper. It doesn’t get much easier than that!

Trim the ends off the Brussels sprouts and remove the outer layer of each sprout. Often, those outer leaves are a little tough or even slightly shriveled, so you want to ditch those.

Cut each Brussels sprout in half lengthwise. This will help them cook faster and makes for a really pretty presentation.

Pour the olive oil in a large skillet set over medium heat and let the oil get hot.

Add the Brussels sprouts and cook, stirring occasionally, until the sprouts start to caramelize and turn that gorgeous golden brown color. The insides of the Brussels sprouts should be tender when pierced with a fork.

While the Brussels sprouts are cooking, mince some garlic.

Add all of that fragrant garlic to the sprouts about halfway through cooking. Now it’s time to do some more frequent stirring so that the garlic doesn’t burn.

Once the Brussels sprouts are cooked, turn the heat to low and grate in the lemon zest. This adds an amazing bright flavor!

Squeeze the lemon juice into the pan and stir well to coat the sprouts.

Transfer the Brussels sprouts to a serving dish and sprinkle that nutty grated Gruyere cheese over top. Heavenly!

Thanks so much to Gaby for this wonderful recipe. Be sure to check out her site, What’s Gaby Cooking. It is filled with recipes that will make you ravenously hungry. Her Caramel Brownies and Avocado Mushroom Toast are making my mouth water!

Printable Recipe

Lemon and Garlic Drenched Brussels Sprouts

by whatsgabycooking on January 5, 2010 in Sides, Vegetables

See post on whatsgabycooking’s site!

5.00 Mitt(s) 4 Rating(s)

Description

These lemon-and-garlic-coated Brussels sprouts are healthy, delicious and the perfect side dish for starting off the new year!

Ingredients

2 pounds Brussels Sprouts
4 Tablespoons Olive Oil
5 cloves Garlic
1 whole Lemon, Zest And Juice
3 Tablespoons Gruyere
Salt And Pepper, to taste

Preparation Instructions

Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic halfway through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

Sweet Potato Tuna Patties

cookincanuck — Mon, 01 Dec 2014 10:00:20 +0000

As soon as autumn hits, my craving for sweet potatoes sets in. I will eat them any way them come, whether mashed, baked, twice-baked or roasted. So, when I saw “sweet potato” in the title of these Sweet Potato Tuna Patties by Tasty Kitchen member Olivia, my curiosity was piqued. In fact, I ran straight out to the store to buy the ingredients.

If you’ve ever had tuna or salmon patties, be prepared for the tuna patty that will spoil you forever. From the natural sweetness of the potatoes to the zing of the chili powder, this is a recipe that you will want to make over and over again.

If you have leftovers, store them in an airtight container in the refrigerator, then reheat in a 350ºF oven when ready to eat.

Let’s get started.

For this recipe, you will need sweet potatoes, canned tuna, green onions, breadcrumbs (gluten-free, if you prefer), eggs, red onion, yellow pepper, garlic powder, chili powder, salt and pepper.

Chop the sweet potatoes and boil them until tender when pierced with a fork, about 10 to 15 minutes. Drain and run them under cold water. This will stop them from cooking further and will cool the mixture down so that the eggs don’t cook when added. That wouldn’t be pretty!

Transfer the sweet potatoes to a large bowl and mash with the back of a fork.

Add the tuna …

Green onions …

Breadcrumbs (use gluten-free breadcrumbs if you prefer) …

Eggs, chopped red onions …

Garlic powder, chili powder, salt and pepper. What a fabulous punch of flavor!

Using your hands, shape the mixture into patties. You could make mini ones for appetizer-sized patties, or larger ones for a dinner portion. I made my patties about 1/2 inch thick each and a few inches wide. Perfect for dinnertime!

Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Cook the patties until perfectly golden brown, about 3 minutes per side. Serve.

Thanks so much to Olivia for this wonderful recipe. Be sure to check out her site, Primavera Kitchen. It is filled with healthy recipes that are packed with flavor. Her Kale Sneak In Meatballs and Baked Potato with Lemon Shrimp are on my must-make list for this month.

Printable Recipe

Sweet Potato Tuna Patties

by Olivia @Primavera Kitchen on August 20, 2014 in Fish, Main Courses

See post on Olivia @Primavera Kitchen’s site!

5.00 Mitt(s) 1 Rating(s)

Description

These Sweet Potato Tuna Patties are very soft inside and crisp on the outside. It is a delicious, easy, quick and healthy appetizer recipe!

Ingredients

2 Medium-sized Sweet Potatoes, Peeled And Sliced Into Chunks
2 cans (180 Gram Size) Chunked Tuna In Water, Drained And Flaked
½ cups Chopped Green Onions
½ cups Gluten-free Breadcrumbs
2 whole Eggs
½ cups Diced Red Onions
1-½ cup Diced Yellow Pepper
½ teaspoons Garlic Powder
¼ teaspoons Chili Pepper
Salt And Pepper For Taste
Olive Oil Cooking Spray

Preparation Instructions

Fill a medium pan halfway full of water. Bring water to a boil and add sweet potatoes. Cook them for about 10-15 minutes or until tender. Drain and run them under cold running water. Transfer to a large bowl and mash with a fork.

Add the tuna, green onions, breadcrumbs, eggs, red onions, yellow pepper, garlic powder, chili pepper, salt and pepper. Mix well until the all ingredients are combined. Use your hands to shape mixture into your preferred size patties.

Heat a non-stick frying pan over medium-high heat and add cooking spray. Cook patties for 3 minutes per side or until golden brown.

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Grilled Buffalo Chicken Quesadillas

cookincanuck — Mon, 20 Oct 2014 14:14:38 +0000

Whether you are tail-gating, hosting a party, or planning an easy weeknight dinner, you can never go wrong with Buffalo chicken. As much as I love a basket of crispy Buffalo wings, sometimes I’m looking for something a little lighter to satisfy my craving. This recipe for Grilled Buffalo Chicken Quesadillas by Tasty Kitchen member Phoebe caught my eye right away. All of the flavors of Buffalo chicken in a cheesy, crispy package? Count me in!

If you don’t have an outdoor grill—or if grilling season is already over where you are—no need to worry. These quesadillas can also be made in a grill pan on your stovetop.

Let’s get started.

For this recipe, you will need chicken breasts, olive oil, celery, coconut oil, hot sauce, nonfat Greek yogurt, garlic, lemon juice, taco-sized tortillas, red onion, cheddar cheese, salt and pepper.

Heat a grill pan or outdoor grill to medium-high heat. Drizzle the chicken with olive oil, and season with salt and pepper. Grill until just cooked through, about 4 minutes per side. Try not to overcook the chicken so you can avoid dry chicken breasts. Nobody likes dry meat.

Once the chicken is cool enough to touch, chop it up.

Add it to a large bowl, along with the celery and coconut oil. If you’re not a huge fan of the coconut flavor, go easy on the coconut oil or substitute olive oil instead.

Add your favorite hot sauce. This is where things get interesting! Stir to coat the chicken. Taste and add more hot sauce if you like things fiery.

In a medium bowl, make the sauce by whisking together the yogurt, garlic, lemon juice and a bit of salt.

It’s time to put it all together. Arrange the tortillas on a work surface. Slather one side of each tortilla with a scant tablespoon of that awesome yogurt sauce. Cover the sauce with a thin layer of the chicken mixture.

Top the chicken with red onions and cheddar cheese. You can never have enough cheese!

Fold the tortillas in half. Grill them until crispy and browned, about 2 minutes per side. Rotate 90 degrees halfway through cooking each side to get those fancy crosshatch marks.

Cut each quesadilla in half and serve with the remaining yogurt sauce.

Thanks so much to Phoebe for this amazing recipe. Be sure to check out her site, Feed Me Phoebe. It is filled with healthy recipes that will leave you satisfied and craving more. Her Vegan Cauliflower Soup with Red Curry and Healthy Raw Oatmeal Chocolate Chip Cookie Bites are recipes that I will be trying very soon.

Printable Recipe

Grilled Buffalo Chicken Quesadillas

by Phoebe Lapine on July 14, 2014 in Main Courses, Sandwiches

See post on Phoebe Lapine’s site!

5.00 Mitt(s) 1 Rating(s)

Description

These easy grilled Buffalo chicken quesadillas are a healthy, gluten-free take on the classic bar snack. They make for the perfect summer appetizer recipe.

Ingredients

2 Boneless, Skinless Chicken Breasts
Olive Oil
Sea Salt And Pepper
¼ cups Thinly Sliced Celery
2 Tablespoons Melted, Extra Virgin Coconut Oil
¼ cups Hot Sauce
6 ounces, weight Nonfat Greek Yogurt
1 clove Garlic, Minced
2 Tablespoons Lemon Juice
6 Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
½ Small Red Onion, Thinly Sliced
1 cup Mild Shredded Cheddar Cheese

Preparation Instructions

1. Fire up an indoor grill pan or charcoal grill.
2. Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch. Finely chop the chicken and add to a mixing bowl along with the celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
4. To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half.
5. Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce.

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Chocolate-Dipped Tahini Cookies

cookincanuck — Mon, 22 Sep 2014 09:00:05 +0000

When autumn hits and school starts, I start scrambling for cookie and snack ideas to surprise my kids with when they come home from school. These cookies taste like indulgent treats, but are actually packed with goodness. The kids will never suspect a thing!

These easy Chocolate-Dipped Tahini Cookies by Tasty Kitchen member Norma caught my eye and I happened to have everything in my fridge and pantry to make them. If you haven’t used tahini before, think of it as peanut butter-like. Made from sesame seeds, it’s a thick spread that is used in Middle Eastern and Mediterranean cooking. Tahini can be found in most grocery stores, usually near the peanut butter.

The tahini is just one part of these cookies. There’s crunch from chopped almonds, chewiness from oats and sweetness from a heavenly dip of chocolate.

Let’s get started.

For this recipe, you will need oats, cinnamon, dark chocolate, almonds, pitted dates, tahini (sesame paste), honey, maple syrup, brewed coffee and chocolate chips.

Preheat the oven to 350ºF. Line a rimmed baking sheet with a Silpat or parchment paper.

In a large bowl, stir together the oats and cinnamon.

Chop the dark chocolate and add it to the bowl. The pieces don’t have to be perfectly even, so just chop away!

Add the chopped almonds to the bowl and stir to combine. The almonds add the perfect bit of crunch to the cookies.

Place the pitted dates in a small bowl and microwave for 25 seconds until soft. Smash the dates with the back of a fork.

Stir in the tahini, honey, maple syrup and coffee.

Transfer the tahini mixture to the bowl with the oats.

Stir well until combined. If you can’t stir properly with a wooden spoon or spatula, get your hands in there and mix it up. A little trick I’ve learned is lightly coating your hands with cooking spray to stop the cookie dough from sticking to your fingers.

Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheet.

Use the bottom of a glass or measuring cup to flatten the cookies slightly.

Bake the cookies until they are golden brown. That should take 15 to 20 minutes. Remove them from the oven and let them cool.

If you want to dip the cookies in chocolate (and, really, why wouldn’t you?), melt the chocolate chips in a medium bowl. Be sure to do this on 50% heat, stirring every 15 to 20 seconds, so that the chocolate doesn’t separate or burn.

Dip half of each cookie in the melted chocolate. Serve or store in an airtight container, preferably in the fridge.

Thanks so much to Norma for this wonderful recipe! Be sure to check out her site, Allspice and Nutmeg. Her Summer Squash Tacos with Haloumi and Zaatar-Spiced Oven Fries look absolutely amazing.

Printable Recipe

Chocolate Dipped Tahini Cookies

by AllspiceAndNutmeg on May 3, 2014 in Cookies, Desserts

See post on AllspiceAndNutmeg’s site!

0.00 Mitt(s) 0 Rating(s)

Description

These tahini cookies are brimming with wholesome ingredients like tahini, almonds, dates and oats, then dipped in dark chocolate.

Ingredients

1 cup Old Fashions Oats
1 teaspoon Cinnamon
3 ounces, weight Dark Chocolate, Chopped
¼ cups Chopped Almonds
¼ cups Pitted Dates
1 cup Tahini (sesame Paste)
2 Tablespoons Honey
2 Tablespoons Maple Syrup
1 Tablespoon Brewed Coffee, Cold
1 cup Chocolate Chips, Melted, For Dipping (optional)

Preparation Instructions

Preheat oven to 350ºF. Line a rimmed baking pan with parchment paper or a silpat.

In a large bowl combine the oats, cinnamon, chopped dark chocolate, and chopped almonds.

In a smal bowl microwave the dates for 25 seconds until soft. Smash the dates with a fork then combine with the tahini, honey, maple syrup, and coffee. Pour the tahini mixture into the bowl with the oats. Stir thoroughly to combine. Try to get your hands in there to stir. You’ll be able to more combine everything more thoroughly.

Using a small cookie scoop or a spoon, scoop out enough to form a 1-inch ball. Line the balls up in the pan. Press on each one to flatten. Make them as thick or thin as you like.

Bake at 350ºF for 15 to 20 minutes until golden. Remove from oven and let cool.

If desired, melt chocolate chips according to package directions and dip cookies in melted chocolate. Enjoy!

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Coconut Curried Sweet Potato Soup

cookincanuck — Tue, 25 Feb 2014 11:00:45 +0000

As soon as cold weather hits, I get an overwhelming urge to sit on the couch, wrapped in a blanket, with a bowl of soup in my hand for each and every meal. It doesn’t really matter what kind of soup it is. If it’s hot and it’s tasty, I will happily slurp my way into catatonic soup bliss. That being said, there are certain recipes that make it into the “make, eat, repeat” file. This Coconut Curried Sweet Potato Soup by Tasty Kitchen member Jenna falls into that category.

The curry flavors add a depth to this soup, balancing the sweetness of the sweet potato perfectly. Since it is made with coconut milk rather than cream, it can be considered vegan. You will probably want leftovers and, luckily, this soup recipe can easily be doubled.

Let’s move on to this amazing recipe.

Preheat the oven to 400ºF. Poke the sweet potato all over with the tines of a fork. Bake the sweet potato on a baking tray for 45 minutes or until very tender.

Remove from the oven and let cool. Once cooled, peel the sweet potato.

Cut the sweet potato into chunks and place it in the bowl of a food processor.

Add the coconut milk …

Vegetable broth …

Salt, curry powder …

Garam masala and cayenne pepper.

Blend until smooth.

Transfer the mixture to a saucepan set over medium heat and cook until heated through. Garnish with chopped cilantro and serve.

Thanks so much to Jenna for this wonderful recipe. Be sure to check out her site, Eat Live Run. If you’re like me, you won’t be able to click away before you sift through some of Jenna’s tempting recipes, such as Crock Pot Creamy Chicken Tortilla Soup or Butternut Spice Blondies.

Printable Recipe

Coconut Curried Sweet Potato Soup

by EatLiveRun on April 11, 2011 in Creamy Soups, Soups

See post on EatLiveRun’s site!

5.00 Mitt(s) 5 Rating(s)

Description

Quick, easy and delicious.

Ingredients

1 whole Large Sweet Potato, Pricked All Over With A Fork
½ cups Light Coconut Milk
1 cup Vegetable Stock
¼ teaspoons Salt
1 teaspoon Curry Powder
½ teaspoons Garam Masala
⅛ teaspoons Cayenne Pepper
Optional Topping: Chopped Fresh Cilantro

Preparation Instructions

Preheat the oven to 400 degrees F.

Bake sweet potato on a baking tray for 45 minutes or until very tender. Remove from oven and let cool. Once cooked, peel it.

In a food processor, blend together sweet potato (minus the skin) and all other ingredients. Then add the mixture into a soup pot over medium heat. You just need to keep it on the heat until everything is heated through. Serve with chopped cilantro on top.

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Pumpkin Enchiladas

cookincanuck — Wed, 22 Jan 2014 14:54:16 +0000

Nothing says “comfort food” quite like pumpkin. While you just can’t beat a creamy pumpkin pie or a batch of pumpkin scones, this tasty squash works just as well in savory dishes. Chicken enchiladas are always a cause for excitement in my house and this healthy Pumpkin Enchiladas version by Tasty Kitchen member Ann, packed with shredded chicken, sautéed bell peppers and a creamy pumpkin yogurt mixture, was a big hit. In fact, my family didn’t even notice that they were healthy because they are cheesy and full of flavor.

For this recipe, you will need butter, onion, red bell peppers, shredded chicken, Cotija or Parmesan cheese, a jalapeno pepper, garlic, pumpkin puree, chili powder, cumin, oregano, Greek yogurt, chicken stock and corn tortillas.

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add diced onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Remove the seeds from the jalapeno and dice it. Smash the garlic cloves. Set aside for the sauce.

Place shredded chicken in a large bowl.

Add sautéed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree …

Chili powder …

Cumin …

Oregano …

… and finally the Greek Yogurt and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish.

Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about 1/2 cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas.

Top with grated cheddar and remaining 1/4 cup Cotija (or Parmesan).

Bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

Thanks so much to Ann for this wonderful recipe. Be sure to visit her site, How Crazy Cooks. Another pumpkin recipe caught my eye: her Pumpkin Chorizo Black Bean Nachos, perfect for game day. And then there are the Garlicky Gorgonzola Mashed Potatoes that would be a fantastic way to jazz up a classic. Check them out!

Printable Recipe

Pumpkin Enchiladas

by Crystal Ann on September 21, 2013 in Main Courses

See post on Crystal Ann’s site!

5.00 Mitt(s) 4 Rating(s)

Description

Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

2 Tablespoons Butter
½ whole Large Sweet Onion (Such As Vidalia), Diced
2 whole Small Bell Peppers, Diced
3 cups Cooked, Shredded Chicken
½ cups Grated Cotija Cheese (Or Parmesan), Divided
Salt And Pepper, to taste
1 whole Jalapeno, Seeded And Rough Chopped
2 cloves Garlic, Peeled And Smashed
1 cup Pumpkin Puree
1 teaspoon Chili Powder
½ teaspoons Cumin
¼ teaspoons Dry Oregano
¾ cups Plain, Low-fat Greek Yogurt
½ cups Unsalted Chicken Stock
8 whole Small Corn Tortillas
1 cup Grated White Cheddar Cheese
Green Onions, For Garnish
Fresh Cilantro For Garnish

Preparation Instructions

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

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Farro, Cranberry and Goat Cheese Salad

cookincanuck — Mon, 21 Oct 2013 10:00:41 +0000

If you’re like me, you may be skeptical about the “grain of the minute” that comes on the scene and seems to take over every recipe site. While it may seem new to many of us, Italians have been cooking with farro for generations. And you know what? It’s really good! It’s a whole grain that doesn’t require 45 minutes of cooking time, and its tender but slightly crunchy texture will convince you to keep a supply in your pantry.

Thanks to Tasty Kitchen member Des, this Farro, Cranberry and Goat Cheese Salad is one you can whip up for an easy lunch, or serve to guests at a dinner party. Creamy goat cheese, sweet dried cranberries and a Dijon vinaigrette make this recipe a keeper.

Cook farro according to package directions.

Drain. Transfer to a bowl to cool.

While the farro is cooking, whip up the vinaigrette.

In a small bowl, combine the balsamic vinegar …

Dijon mustard …

Rosemary …

And garlic powder. Whisk to combine.

Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Thanks so much to Des for this wonderful recipe. Be sure to check out her site, Life’s Ambrosia, to drool over some of her other amazing recipes. I have my eye on the Chickpea Cakes with Chipotle Avocado Cream and Pumpkin Cupcakes with Browned Butter Maple Frosting.

Printable Recipe

Farro, Cranberry and Goat Cheese Salad

by lifesambrosia on in Holidays, Thanksgiving

See post on lifesambrosia’s site!

0.00 Mitt(s) 0 Rating(s)

Description

A healthy, hearty salad with farro, cranberries and goat cheese all tossed in a tangy balsamic vinaigrette.

Ingredients

2 cups Pearled Farro
2 Tablespoons Balsamic Vinegar
1 teaspoon Dijon Mustard
¼ teaspoons Garlic Powder
½ teaspoons Dried Rosemary
¼ cups Extra Virgin Olive Oil
1 cup Sweetened Dried Cranberries
⅓ cups Chopped Fresh Parsley
8 ounces, weight Goat Cheese Crumbles

Preparation Instructions

Cook farro according to package directions. Drain. Transfer to a bowl to cool.

While farro is cooking, whisk balsamic vinegar, Dijon mustard, garlic powder and rosemary together in a bowl. Slowly whisk in olive oil until emulsified. Allow to sit at room temperature.

Once farro has cooled, toss with cranberries, parsley and goat cheese.

When you are ready to serve the salad, pour dressing over the top. Toss well. Serve at room temperature.

Note: You can make this salad ahead of time and refrigerate it but just allow it to come to room temperature before serving.

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Raw Cauliflower Couscous

cookincanuck — Wed, 16 Jan 2013 11:00:18 +0000

This Raw Cauliflower Couscous recipe shocked the heck out of me. When I first looked at the list of ingredients, I thought, “Okay, I like all of these things. But raw? Shouldn’t I roast them or something?” It turns out that Tasty Kitchen member Spontaneous Hausfrau knew what she was doing when she grated cauliflower (a first for me) and tossed it with more veggies, olives, capers and a light dressing.

If you’re holding tight to your New Year’s resolutions, this is a salad to put in your meal rotation. Even if your resolutions already stood up and walked out the door as soon as you encountered the first decadent cupcake (and who could blame you?), I beg you to still give this a try. I think you’ll be as surprised as I was.

Here is everything you’re going to need. Well, and a little salt and pepper.

Grate the cauliflower to form lovely little shreds of cauliflower. This is the coolest part and I’m still wondering why I never thought to do this.

Finely dice some carrots and red bell pepper. You want the pieces to be little so that they don’t overwhelm the delicate pieces of cauliflower.

Chop up some fresh basil and parsley and toss them into a bowl with the cauliflower, carrots and red pepper pieces.

Drizzle in a bit of olive oil, then add some finely diced sundried tomatoes and kalamata olives. This is where the punch of the flavor comes from.

Add some fresh lemon juice for some tang.

And some lemon zest for extra flavor.

Chop some capers and toss them into the bowl. I’m always tempted to add extra capers because I’m a bit smitten with their flavor. Is it strange that I like to eat them straight? Okay, there’s no need to answer that.

Season with salt and pepper, stir everything together and serve it up. It’s that easy.

Thank you to Sally for this delicious recipe. Be sure to check out Sally’s blog, The Spontaneous Hausfrau, for more of her inspired recipes.

Printable Recipe

Raw Cauliflower Couscous

by Spontaneous Hausfrau on September 22, 2012 in Sides, Vegetables

See post on Spontaneous Hausfrau’s site!

4.50 Mitt(s) 4 Rating(s)

Description

A crunchy, raw salad full of vegetables and zesty flavor.

Ingredients

3 cups Cauliflower, Shredded
½ cups Carrots, Finely Diced
⅓ cups Red Pepper, Finely Diced
4 Tablespoons Basil, Chopped
4 Tablespoons Parsley, Chopped
3 Tablespoons Olive Oil
3 Tablespoons Sundried Tomato, Finely Diced
2 Tablespoons Kalamata Olives, Finely Diced
2 Tablespoons Lemon Juice
1 Tablespoon Capers, Minced
2 teaspoons Lemon Zest
½ teaspoons Salt
⅛ teaspoons Pepper

Preparation Instructions

Combine all the ingredients in a large bowl and toss until combined. Chill for at least 1 hour to let the flavors combine.

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Apple Pie Egg Rolls

cookincanuck — Mon, 03 Dec 2012 11:00:56 +0000

As soon as apples hit the market in the autumn, our minds turn to apple pie and turnovers, preferably accompanied by large spoonfuls of vanilla ice cream. However, if you’re running short on time, or are inexplicably freaked out by pie dough (like me), you may be tempted to whip up a dessert that incorporates all of the flavors of apple pie, without the fuss.

That’s where this ingenious recipe from Tasty Kitchen member Alaska from Scratch comes in. Instead of rolling out pie dough, just cut open a package of egg roll wrappers, which can be found in most supermarkets. The apple pie filling is classic and simple: apples, sugar, lemon and spices. Bundle up the filling in the egg roll wrappers and bake. Half an hour later, you’ll be digging into these crispy treats.

Now, let’s get cooking.

Here’s what you’ll need for the Apple Pie Egg Rolls: a couple of apples, a lemon, sugar, flour, cinnamon, allspice, salt, egg roll wrappers, an egg and a little sugar and cinnamon.

Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.

Peel, core and dice the apples.

In a bowl, stir together the apples, lemon and sugar.

Add the flour, spices and salt.

Mix it all up and try not to sneak a few pieces. I’ll bet you can’t resist. I know I couldn’t.

Beat the egg in a small bowl.

Lay one egg roll wrapper on a cutting board, and brush the egg wash around each edge.

Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving a border. Fold in the sides and roll up the egg roll tightly.

Place it on the parchment-lined baking sheet. Repeat with the remaining wrappers and apple mixture.

Bake until parts of the wrappers are golden brown, 15 to 20 minutes. Remove from the oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.

Serve hot with vanilla ice cream or sweetened freshly whipped cream.

Thanks so much to Maya for this recipe. Be sure to check out Maya’s blog, Alaska From Scratch to read her story about moving her family from California to Alaska, and to eyeball some of her wonderful recipes. (Espresso Chocolate Chip Cinnamon Rolls, anyone?)

Printable Recipe

Baked Apple Pie Egg Rolls

by Alaska from Scratch on September 19, 2012 in Desserts, Fruit Desserts

See post on Alaska from Scratch’s site!

3.33 Mitt(s) 3 Rating(s)

Description

Soothe that apple pie craving with these fun, easy and delicious Baked Apple Pie Egg Rolls. You can find helpful step-by-step rolling photos in the blog post, too.

Ingredients

2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
1 whole Lemon, Juiced
⅓ cups Sugar
4 Tablespoons Flour
2 teaspoons Cinnamon
¼ teaspoons Allspice
⅛ teaspoons Salt
1 whole Egg, Beaten
10 To 12 Egg Roll Wrappers
1 Tablespoon Butter, Melted
2 teaspoons Cinnamon Sugar, For Dusting

Preparation Instructions

Preheat oven to 375 F. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.

In a bowl, stir together the apples, lemon and sugar. Add the flour, spices and salt.

Beat your egg in a small bowl.

Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper (leave a little border). Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet. Repeat until all the filling has been used.

Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.

Serve hot with vanilla ice cream or sweetened freshly whipped cream.

Adapted from Spoon Fork Bacon via Chef-in-Training.

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Roasted Sweet Potato & Quinoa Soup

cookincanuck — Mon, 01 Oct 2012 12:36:10 +0000

Is there anything that epitomizes autumn more than soup made of sweet potato or butternut squash? After a brisk walk through crunchy leaves, bright colors muted and cheeks pink with the chill, nothing warms you to your toes more than a bowl of hearty soup. And the beauty of this Roasted Sweet Potato & Quinoa Soup from Tasty Kitchen member Tara Noland? There’s no cream, so it can be filed under the comforting-bu-healthy category.

Now, let’s get cooking.

Here’s what you’ll need for this recipe: a large sweet potato, olive oil, carrots, half of a sweet onion, garlic, vegetable broth, quinoa (though it’s going to be pre-cooked, unlike what’s shown in this picture), a little butter, panko breadcrumbs and Parmesan cheese. Oh yes, and some salt and pepper.

Preheat the oven to 400ºF. Peel and dice the sweet potato (about ¾-inch cubes).

Place the cubes on a baking sheet and give them a nice little rub with some olive oil and salt.

Roast the sweet potatoes in the oven until they are tender when pierced with a fork, about 20 minutes.

Heat the remaining olive oil in a large saucepan set over medium heat. Add the chopped carrots, sweet onion and garlic, and sauté until the vegetables are tender. Add the sweet potatoes and stir to combine.

Pour in the vegetable or chicken broth and give it a stir. Bring the mixture to a simmer and cook until the vegetables are very tender, 20 to 30 minutes.

Now it’s time to pull out the blender. But first, allow the soup to cool for at least 10 minutes. Believe me, you don’t want to skip this step. (Hot, pureed sweet potatoes do not look good on the ceiling when the lid of the blender blows off!) Of course, you could also use a handheld blender for this job.

Puree the cooled vegetable mixture until it is smooth.

Return the pureed soup to the saucepan, stir in the cooked quinoa and add salt and pepper, to taste.

And now for a quick topping. Don’t skip this step; it really adds some great texture to the soup.

Melt a little butter in a small skillet. Add the panko breadcrumbs and cook, stirring frequently, until light golden brown. Stir in the Parmesan cheese.

Divide the soup between bowls and top each portion with some of the toasted breadcrumbs and minced parsley. Serve it up!

Thanks so much to Tara for this recipe. Be sure to check out Tara’s blog, Noshing with The Nolands for more mouthwatering recipes (I have my eye on her apple crisp with caramel sauce).

Printable Recipe

Roasted Sweet Potato and Quinoa Soup

by Tara Noland @ Noshing With The Nolands on August 28, 2012 in Soups

See post on Tara Noland @ Noshing With The Nolands’s site!

5.00 Mitt(s) 7 Rating(s)

Description

This is where healthy and tasting great meet!

Ingredients

1 whole Very Large Sweet Potato
3 Tablespoons Olive Oil, Divided
½ whole Large Sweet Onion, Diced
2 whole Carrots, Diced
1 clove Garlic (large), Minced
32 ounces, fluid Chicken Or Vegetable Stock
Sea Salt And Pepper, To Taste
1 cup Cooked Quinoa
1 Tablespoon Butter
½ cups Panko Crumbs
⅓ cups Parmesan Cheese, Finely Grated
Parsley, To Garnish

Preparation Instructions

Preheat oven to 400ºF.

Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tablespoons olive oil and sea salt. Roast in the oven for 20 minutes.

In a large pot, heat the remaining tablespoon of oil and saute onion, garlic, and carrot until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or standing blender, mix until pureed. Adjust seasoning. Add quinoa and reheat.

For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the Parmesan and stir to combine.

Top each bowl of soup with the panko crumbs and garnish with the parsley.

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