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Recipes I've Shared:

Bread Soup

To make it gluten-free, use Rudi's gluten-free multigrain bread. Otherwise, any good, hearty bread will work.

Potato Bacon Soup

Can be made with turkey bacon or regular bacon.

Creamy Pea Soup

A pea soup that gets its creaminess from cream cheese.

White Bean and Cabbage Casserole

This is a surprisingly yummy and hearty, stew-like vegetarian casserole. Good for a blustery day.

Gin Martini

Technically, not a martini due to the cocktail onions.

Roasted Red Peppers, Tomato, and Coconut Soup

You can make this recipe without the coconut milk for a version that isn't creamy. You can use either light or full fat coconut milk.

Gluten-Free Spicy Roasted Chickpeas

Recipe from 101 Best Gluten Free Foods

Garlicky Black-Eyed Peas and Rice

This is sort of a black-eyed pea instead of a shrimp scampi for a vegetarian meal or a side dish. Feel free to add cooked shrimp, which is also good. Cooking time will be longer if you don't already have cooked black-eyed peas and cooked rice just sitting around in your fridge.

Creamy Garlic, Roasted Red Pepper, and Tomato Soup

A creamy soup that doesn't use cream. Can use fresh tomatoes (and their juices) when in season.

Spicy Chicken and Vegetables

A Mexican-inspired take on chicken

Creamy Spinach Soup

I adapted this from a recipe by Mark Bittman.

Bacon, Spinach, and Garlic Spaghetti

Can be made with any kind of bacon: pork, turkey, or vegetarian. Another garlic lover's delight. (If you read my recipes, you can tell I love garlic.)

Baked chicken and cheese spaghetti

A great dish for entertaining. Just put it together and let it bake. You can substitute browned ground chicken, browned ground beef, or (for a vegetarian version) sautéed chopped portobello muschrooms for the chicken. Best with herbal Jack cheese, but it can be made with any shredded cheese.

Baked Chipotle Salmon

If you like spicy, this is a great way to eat salmon.

Baked Feta and Asparagus

Adapted this from a recipe in O magazine. You can basically use whatever vegetables are in season (asparagus, peppers, zucchini, etc.). This is for a single serving, but it's easy enough to double it or quadruple it or whatever. Just use one square of aluminum foil for each serving and bake all packets together on one cookie sheet.

Nachos

This is a versatile recipe. You can add or subtract whatever ingredients suit your fancy.

Black Bean Bowl

A garlic-lover's delight. If you don't love garlic, reduce number of cloves or omit altogether.


Incredible! (1 rating)
Mint Julep

Best if made in a traditional, metal, julep cup and served with cut, bent straws for sipping. For a truly frothy julep, stick in the freezer for a couple of minutes before serving.

Bacon, Garlic, and Mushroom Pasta

A good recipe for leftover cooked pasta. I use brown rice spaghetti, but any pasta will do.

Chicken and White Bean Soup

A good, hearty soup that cooks mostly unattended and that makes a great main dish with thick slices of bread and a side salad. The beans need to be soaked overnight or for at least six hours beforehand, though. Add a jalapeno pepper for a little kick, if desired.

Maple Walnut Steel Oat Porridge

Soaking with yogurt overnight ferments the oatmeal to make it more easily digestible.

Apple Tuna Salad

A tangy and sweet take on tuna salad.

Banana Breakfast Burrito

This is a recipe I adapted from a Weight Watchers article I read years ago. If you like bananas and peanut butter, it's a good, quick breakfast "treat" that is an interesting way to use a tortilla.

Barbecued Baked Beans

Can be made with almost any cooked bean (black-eyed peas are especially good)

Garlicky Chicken Spaghetti

Quick and easy. Good with salad or any cooked vegetables as sides.

Fruit and spice muffins

Overnight soaking is needed to make these healthy muffins. You could probably use other fruits like apples or apricots or peaches, but the pears make them nice and moist. This are terrific served with butter and honey or butter and lemon curd.

Veggie and Ground Beef Stir Fry

This is slightly spicy, but you can omit the red chili peppers and the chili paste for a milder version. A great way to disguise healthy Brussels sprouts, if you're not a big fan but want to benefit from their nutritional qualities. I like to make this with basmati rice, but it could be made with any rice.

Apple Pear Salad

Nice combination of sweet and savory. Makes a good side for Thanksgiving. Fruits are unpeeled to provide more nutrients. If you aren't using organic, you may want to peel.

Fall Soup

A great way to use fall vegetables and fruits. I don't peel anything except the garlic (not even the ginger root) to get all the nutritional benefits.

Less Meat Hearty Chili

Uses half the meat of a standard chili recipe, but you won't miss it. If you used salted beans and tomatoes, you may not need to add salt to the recipe. If you can find ground chipotle pepper instead of cayenne, it adds a wonderful, smoky flavor. You could also use a chipotle salsa to get that flavor.

Spanish Rice

Basic, vegetarian Spanish rice. Great alone with a salad or as a side with chicken. I like to use basmati rice, but any kind of rice can be used. You can also experiment with different kinds of cheese. Swiss is good.

Pureed Vegetable Soup

Can substitute any vegetables, what ever is in the fridge.

Spicy Broccoli and Mushroom Stir Fry

This can be made less spicy by omitting the jalapeno pepper and using less chili paste. I like the health benefits of basmati rice, but any rice will do in this recipe.

Turmeric Spiced Side Salad

This is a basic version. Other fresh vegetables can be added.

Organic Chili en Casserole

I adapted this from an old family recipe that calls for some different ingredients, and I use all organic ingredients. A tasty lighter version can be made by using light shredded cheddar cheese, baked tortilla chips, and light sour cream.


Recipes I've Rated: