4 cups water 1/2 cup basmati rice 1/2 cup split mung beans 1 teaspoon grated fresh ginger, or more to taste 1 teaspoon ground coriander 1 teaspoon dried oregano leaves 1 clove garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon fennel seeds Combine water, basmati rice, split mung beans, ginger, coriander, oregano, garlic, cumin, and fennel seeds in a saucepan. Bring to a boil; reduce heat to medium-low. Simmer, covered, until most of the water is absorbed and the mixture…
2 cups coarsely chopped zucchini 1 1/2 cups coarsely chopped onions 1 red bell pepper, coarsely chopped 1 pound extra lean ground turkey 1/2 cup uncooked couscous 1 egg 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1/2 cup barbecue sauce, or as needed Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not…
1 lemon, thinly sliced 4 sprigs fresh rosemary 2 salmon fillets, bones and skin removed coarse salt to taste 1 tablespoon olive oil, or as needed Preheat oven to 400 degrees F (200 degrees C). Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
4 large portobello mushroom caps, stems and gills removed 1 tablespoon reduced-fat Italian salad dressing 1 egg 1 clove garlic, minced salt and ground black pepper to taste 1 (10 ounce) bag fresh spinach, chopped 1/4 cup chopped pepperoni 1/4 cup grated Parmesan cheese 1/4 cup shredded mozzarella cheese, divided 3 tablespoons seasoned bread crumbs, divided Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a…
2 tablespoons vegetable oil, divided 8 ounces skinless, boneless chicken breast, cut into strips 1/2 red bell pepper, chopped 1/2 cup green onion, chopped 4 cloves garlic, minced 3 cups cooked brown rice 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 cup frozen peas, thawed Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about…
2/3 cup soy sauce 1/4 cup brown sugar 1/2 teaspoon ground ginger 1 pinch red pepper flakes, or to taste 2 tablespoons water 2 tablespoons cornstarch 2 teaspoons vegetable oil, or to taste 3 skinless, boneless chicken breast halves, cut into chunks 1 onion, sliced 3 cups broccoli florets Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with…
1 1/2 tablespoons vegetable oil small onion, diced teaspoon minced fresh ginger root cloves garlic, minced potatoes, cubed 4 carrots, cubed fresh jalapeno pepper, seeded and sliced tablespoons ground unsalted cashews 1 (4 ounce) can tomato sauce 2 teaspoons salt 1 1/2 tablespoons curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish Heat the oil in a skillet over medium heat. Stir…
1/2 large loaf rustic Italian bread 6 ripe tomatoes, chopped 3 tablespoons finely chopped red onion 1 large cucumber - peeled, seeded, and chopped 1 stalk celery, chopped 1 bulb fennel, chopped 1 yellow pepper - seeded, ribs removed, and chopped 3 tablespoons red wine vinegar 3/4 cup extra-virgin olive oil 1 clove garlic, finely chopped 12 leaves fresh basil, torn, or more to taste Salt and pepper to taste Tear, chop, or crumble bread into small pieces and place…