Sunday, September 10, 2017
1 12-inch tortilla
1/2 cup shredded cheese (for example, Monterey Jack)
4 eggs
1/2 cup black bean salsa
1 large avocado, sliced
- In a large skillet, heat up tortilla in 1 tsp oil, add cheese to one half, and fold. Cook on both sides until cheese is melted. Remove from pan, cut in half, and place on two plates.
- Fry eggs and place two on each quesadilla half.
- Warm salsa in skillet and spoon over eggs. Top with sliced avocado and hot sauce.
1/4 cup olive oil
fresh parsley, chopped
fresh basil, chopped
1/2 yellow onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes
16 oz gnocchi
6 oz mozzarella balls, halved
1/2 cup grated Parmesan
- Heat olive oil in a large saucepan. Add a portion of parsley and basil and cook 5 minutes. Add onion and garlic and cook 5 minutes.
- Add tomatoes and salt, black pepper, and crushed red pepper to taste. Simmer 30 minutes, stirring occasionally.
- In the meantime, cook and drain gnocchi.
- Add gnocchi and mozzarella balls to tomato sauce, and simmer until cheese melts. Top with Parmesan, parsley, and basil.
1 lemon
1/4 cup olive oil
2 cloves garlic, minced
1/2 Tbsp oregano
1/2 tsp salt
1 cup brown lentils, dry
1/2 bunch parsley, roughly chopped
1 pint grape tomatoes, halved
1/4 red onion, finely diced
- Cook lentils. (Boil 4 cups of water, add lentils, and simmer, partially covered, for 20 minutes.) Drain and rinse with cold water.
- In a large bowl, mix together the lemon’s zest and juice, olive oil, garlic, oregano, salt, and black pepper to taste. Add parsley, tomatoes, and onion.
- Add lentils and stir well. The salad improves if you let it sit in the refrigerator; stir before serving.
Tuesday, January 31, 2017
1 banana
1 cup plain yogurt
1 1/2 cup frozen mango
1/2 cup ice cubes
1 Tbsp honey (optional)
- Blend banana, yogurt, mango, and honey in blender. Add ice and blend until smooth.
Wednesday, December 28, 2016
3 Tbsp brown sugar, packed
1 Tbsp unsalted butter
1/8 tsp salt
1/8 tsp cinnamon
1 1/4 lbs peaches, peeled and sliced in half-inch wedges (or 1 lb frozen sliced peaches)
1 Tbsp water
1 1/2 tsp lemon juice
1 tsp flour
1/2 tsp vanilla extract
1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
2 Tbsp unsalted butter, melted
- Preheat oven to 400 F.
- Filling: in 8″ oven-safe skillet over medium-high heat, combine brown sugar, butter, salt, and cinnamon. Cook 2 minutes, until sugar dissolves.
- Add peaches and cook until peaches release their juice, 5 minutes (longer if frozen).
- In a bowl, whisk water, lemon juice, and flour. Stir into skillet. Remove from heat, and stir in vanilla.
- Topping: in a bowl, whisk remaining dry ingredients. Stir in buttermilk and butter until dough forms.
- With a spoon, drop small pieces of dough evenly over skillet. Sprinkle with 1 tsp sugar.
- Bake 20-25 minutes, until topping is golden brown. Let cool for 20 minutes.
Saturday, December 3, 2016
4 sweet potatoes, large
1 Tbsp butter, softened
2 Tbsp sour cream
2 Tbsp maple syrup
- Poke holes in sweet potatoes with a fork, then bake 50 minutes at 375 F. Let cool slightly.
- Scoop sweet potato flesh into a large bowl, combine with other ingredients, and mash until smooth. Add salt and pepper to taste.
Wednesday, September 7, 2016
1 slice of bread, darkly toasted
1/2 avocado
- Mash and spread avocado half onto bread. Top with olive oil, lemon juice, salt, and red pepper flakes.
Thursday, December 31, 2015
1 pie dough round
10 oz frozen chopped spinach, thawed and squeezed dry
5 Tbsp heavy cream
3 Tbsp green onions, finely chopped
2/3 cup crumbled feta
- In a large bowl, combine spinach, cream, green onions, salt, pepper, and 2-4 drops of hot sauce. Mix in half the feta.
- Cut pie dough into 4 mini-pie rounds, then press into mini-pie maker. Spoon filling into each, then top with the remaining feta. Bake 9 minutes.
2 cloves garlic, minced
8 oz baby portobello mushrooms, thickly sliced
2 cups orzo
3 cups vegetable broth
1/3 cup Parmesan, grated
- Heat garlic and 2 Tbsp olive oil in a large skillet over medium heat. Add mushrooms, a pinch of salt and pepper, and sauté until mushrooms have released all of their moisture, 5-7 minutes.
- Add orzo and broth to the skillet, stir, and cover. Once it boils, stir it again, replace lid, and turn heat to low for 10 minutes, stirring halfway through.
- Stir until broth is incorporated, then remove from heat. Stir in Parmesan, then serve.
Tuesday, February 17, 2015
2 cups oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/3 cup dried cranberries
- Cook oats with water and salt according to package directions. Stir in brown sugar and cinnamon.
- Coat a muffin tin with non-stick spray, then fill each cup with oatmeal. Push dried cranberries into each cup.
- Refrigerate until cooled, then freeze until completely frozen. Transfer to a freezer bag. To prepare, microwave two pucks and add milk.