PermaLink at: http://www.purewow.com/entry_detail/recipe/6741/Tabbouleh-gets-a-makeover.htm#_is=1nxj9ggjpuf37ucc29ohkjhwy
Serve w/ Pita
- extra-virgin olive oil
- quinoa
- low-sodium or homemade vegetable stock or broth
- finely chopped mint leaves
- finely chopped tomatoes
- finely chopped red bell pepper
- Kosher salt and freshly ground black pepper
28 July 2013 — Very good and easy – Art made it!
- diced dry onion
- olive oil
- maple syrup
- yellow mustard
- low sodium soy sauce
- pork tenderloin
- garlic salt or powder
PermaLink at: http://pattilabelle.com/turkeyburger.html
- canola oil
- minced onions
- minced parsley
- poultry seasoning
- lean ground turkey
- large egg white
- dried cranberries
- crushed stuffing mix
- Salt and Pepper to taste
- Ms Patti's Agave Mesquite BBQ Sauce - Buy Here
- toasted hamburger buns
- Lettuce and Tomato optional
“Here’s how I make mine — I just pour the buttermilk in a 2 cup pyrex measuring cup, add the sugar, stir until dissolved and then add the rest of the ingredients. I have a set of 6 tupperware popsicle molds and there is a little left over. I pour the extra into a heavy milk glass cup. I run to the freezer often to stir the contents of the cup and have a bonus treat way before the popsicles have frozen completely. They are the most delicious and refreshing things for this kind of weather. I’ve experimented with other liquids. Once I used 3/4 cup of plain soy milk with 1/2 cup plain yogurt. That worked well too. I don’t have any buttermilk so today I might try a batch with only soymilk and another batch with only yogurt. But wait…I only have one lemon so I may have to go out for more. I simply cannot be without these popsicles that delight my mouth with the perfect combination of sweet and sour. Enjoy.”
- buttermilk
This was in the June/July 2013 edition of the magazine.
- Zest and juice of half of a lemon
- raisins or currants
- chopped onion
- cider vinegar
- mustard seeds
- salt
PermaLink: http://www.motherearthliving.com/food-matters/nectarine-chutney-reader-favorite.aspx#axzz2Y6KHKnYo
- • 1/2 cup golden raisins
- • 1/2 teaspoon liquid red pepper seasoning
- • 3 tablespoon firmly packed light brown sugar
- • 1 tablespoon chopped fresh cilantro or parsley
- • 1 teaspoon vinegar
- • 1 teaspoon grated fresh ginger
- • 1/2 cup chopped walnuts
- • 1/4 teaspoon curry powder
- • 1 tablespoon lemon juice
2 cups
Permalink: http://farmgirlfarerecipes.blogspot.com/2012/08/farmgirl-susans-big-bite-of-fresh-basil.html
- freshly ground pepper
- mayonnaise
- fresh lemon juice
- minced fresh garlic
- salt
- Milk or buttermilk for thinning
- packed chopped fresh parsley
- packed chopped fresh basil
Per serving:: 616 calories – 72 gr carbohydrate
- diced onion
- minced garlic
- turkey
- salt
- ground pepper
- chicken broth
- red wine vinegar
- dried thyme
PermaLink at:: http://www.nytimes.com/2013/06/07/health/spinach-and-tofu-wontons-in-broth-recipes-for-health.html?ref=health&_r=0
You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.
Advance preparation: The wontons can be made ahead and frozen. Once they freeze on the sheet pan, transfer them to freezer bags. They will keep for a month. Add directly to the simmering broth and allow a few extra minutes for cooking.
Nutritional information per serving (6 servings): 217 calories; 7 grams fat; 1 gram saturated fat; 4 grams polyunsaturated fat; 2 grams monounsaturated fat; 19 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 388 milligrams sodium (does not include salt to taste); 12 grams protein
- dry sherry
- sugar
- Salt to taste
- sesame oil
- minced fresh ginger
- sesame seeds
- minced cilantro
- chicken stock or vegetable stock
- Salt to taste
- Chopped cilantro and sprigs for garnish
Permalink at: http://www.nytimes.com/2013/06/06/health/yogurt-or-buttermilk-soup-with-spinach-and-grains-recipes-for-health.html?ref=health
“This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It’s a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.”
Advance preparation: You can make this several hours before serving, but wait a while before you stir in the spinach so that its color doesn’t fade too much. If you’re making the soup to eat during the week (it makes a terrific lunch) keep the spinach separate and stir it into each serving.
Nutritional information per serving (6 servings): 211 calories; 4 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 12 milligrams cholesterol; 32 grams carbohydrates; 5 grams dietary fiber; 209 milligrams sodium (does not include salt to taste); 14 grams protein
Nutritional information per serving (8 servings): 158 calories; 3 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 9 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 157 milligrams sodium (does not include salt to taste); 11 grams protein
- Salt to taste
- finely diced celery
- diced radishes
- chopped cilantro