Recent Recipes
Page 42
- 1 cup uncooked jasmine rice
- 1 lbs asparagus
- 1 jar marinated artichoke hearts, drained
- 1 medium red bell pepper, sliced
- 1 clove garlic, minced
- 2 tsp lemon juice
- 3 Tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 4 oz feta cheese, crumbled
- Preheat oven to 425
- Cook rice according to package directions
- Cut asparagus into 1-2 inch pieces. Mix with artichokes, red pepper, garlic, lemon juice, oil and pepper.
- Pour mixture into light greased baking dish. Bake, uncovered, for 15 minutes.
- Once removed from oven mix with tomatoes and olives.
- Serve mixture over rice using cheese as a garnish.
Published: Wednesday, September 7th, 2011
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These work with any tortillas but, if you want them to be close to the originals make sure you use corn tortillas. I also cut them into small strips as a tortilla soup topping.
- corn tortilla chips
- oil (I use canola)
- salt
- While the tortillas are still whole, brush both sides with oil.
- Stacked oiled tortillas together and cut into triangles.
- lay out in a single layer on baking sheets. (may need to use more than one)
- sprinkle with salt.
- Bake for 15 minutes or until crispy. Watch them closely and rotate the trays to make sure they are evenly cooked.
Published: Thursday, September 15th, 2011
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A delicious summer treat! Pairs well with a citrus shrimp salad.
- 1 cup quinoa
- 1 1/2 cups orange juice, divided
- 1/4 cup water
- 1/4 cup dried cranberries
- 1/4 cup dried apricots
- 2 Tbsp red wine vinegar
- 1/2 cup cucumber, diced
- 1/2 cup pistachios, coarsely chopped
- 1 Tbsp fresh mint, chopped
- 1/4 cup lemon juice
- 2 Tbsp olive oil
- Soak quinoa and drain.
- Combine quinoa, 1 cup orange juice and water in saucepan. Bring to boil.
- Cover and simmer for 30 minutes.
- Remove from heat and let stand covered for 5 minutes.
- While quinoa is simmering combine cranberries, apricots, red wine vinegar and remaining orange juice in small saucepan. Bring to boil.
- Once boiling, remove from heat and let stand 15 minutes. Drain remaining liquid and add to quinoa when ready.
- Add remaining ingredients.
Published: Wednesday, September 7th, 2011
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This can be a very quick healthy breakfast if you have the rice prepared ahead of time. I usually just make a big batch and then use it throughout the week. Be creative with this one! There are lots of different combinations that would be delicious.
- 1/2 cup cooked brown rice
- 1/4 cup milk
- 1 tsp honey
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp dried cranberries
- 1 Tbsp chopped pecans
- Add all ingredients to a small saucepan.
- Heat until warm.
Published: Wednesday, September 7th, 2011
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