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Recipes I've Shared:
From Food & Wine
None of that gloppy, fatty, mayo laden stuff here! A yummy, light salad full of different tastes and textures. Great on its own or with some crackers.
The recipe calls for 2 tbsp of water. If the flavors are too strong, feel free to add.
If I have it, I add a squeeze of orange juice to the mix. Straight from the fruit- nothing from a bottle.
The mustard is very mild. Next time I might add more or use wasabi powder.
Dressing was inspired by one in Self.com. The salad came from me. :)
This is a very basic recipe that can be tweak to feature any culture or flavor you want.
I literally threw this together with pantry stuff one night. Feel free to play with it.
The chicken can be bone-in or boneless, that's up to you.
I used a mole-inspired spice rub. This works with most rubs though. Because of the vinegar, anything BBQ-y goes really well.
Yummy, light vegan dish. You can add lentils or chickpeas to the mix to bulk up the nutrients. Just add cooked ones to the sauce when it's simmering.
The recipe calls for tomato sauce and water. I blended a large can of tomatoes (leaving a few chunks) instead. It has more liquid, so I left out the water as well.
Play with the seasoning. I used more cumin and paprika. Have fun!
We tweaked this to add more flavor and nutrients from the veggies and beans. Feel free to play with it.
To keep it GF, we made a quinoa pilaf instead of couscous.
Yummy, healthy and easy. A great way to clean out the fridge and/or pantry too.
These are great for dinner with some veggies and horseradish sauce or breakfast with a poached egg.
The original recipe called for salt and 2tbsp olives. I felt the capers added enough salt and the olives wouldn't really do anything. Feel free to add them- and adjust the seasoning.
It also called for ground beef but I used turkey. There are so many flavors going on you'll never miss it.
Adapted from Ziploc's website.
I prep the bag in the morning and bring it to work, letting it sit in the fridge till lunchtime.
Adapted from the Ziploc Zip 'N Steam website.
I like my veggies crisp, so I kept them a little large and reduced the pepper's cook time. If you prefer them softer, cut smaller and put them all in together.
Adapted from NYTimes Red & Black rice stuffing.
If you want to use this as a side, just mark it as 1/2 serving (1/2 cup).
You can also make one loaf of bread.
Bake the batter in an 8 1/2 x 4 1/2-inch loaf pan for 45 minutes.
I used Cooks Illustrated's technique to keep the turkey from completely disintegrating into the sauce part. If that doesn't matter to you, add it all in the beginning. Also, I use a little less liquid than some- I like my chili thick with not a lot of liquid. If you prefer a more liquid chili, add additional tomatoes or some stock/water.
Play around with the spices. Whatever you have on hand, taste as you go to make sure it's what you want.
Like most chili, this was really what I had on hand/what i felt like. If you want other veggies, go ahead. You can add lentils, potatoes, squash or cauliflower to keep the flavors a bit more traditional (not that this is exactly traditional).
Feta is pretty salty, so I didn't add any salt to this dish. If you find you need it, go ahead just be aware of the sodium.
Adapted from a Hungry Girl recipe.
Makes 8 sandwich servings, but you can also just have it solo or with rice. Try throwing some cashews in for crunch and additional nutrients.
You can use any pre-cooked chicken, but I prefer to poach on the bone since it adds no fat and you can turn the water into stock when you're done.
Just in time for superbowl parties!
I just use the sauce, but you can add a minced chipotle pepper for added kick.
Adapted from Bal Arneson's (Cooking Channel's Spice Goddess) Papaya Chicken.
I don't use a lot of whole seeds, so where she calls for cumin and fenugreek seeds I use ground spices. If you like making Indian food, fenugreek is a good investment. If not, sub in some Garam Masala- a spice blend you can make from staples in your pantry.
Also, I like my food with lots of spice flavor. Nothing in this is hot, but if you're not sure about the flavors, go easy on it. You can always add more at the end.
I included the original recipe, but I made it slightly differently to make it easier to take to work over the week. I mixed all the cheese in, as well as the fresh salsa. Then just plated it with some chopped romaine.
From NYTimes recipes for health. I love summer, grainy salads.
1 serving = 1/2 cup
I adapted a recipe to use my quinoa. You can sub in bulgar or some other grain if you want (bulgar is traditional).
This makes a HUGE amount of food. It's a great dish for parties since it will serve many many people. The fish is very subtle- don't worry about it getting to strong as it sits.
Also, given how many veggies are in this, I count it as 1 serving, but that's your call.
From Cooks Illustrated Italian Classics
From "The Good, The Bad and the Yummy." They say it makes 8 servings. When I made it, I got a good 16 cups out of it, so I made 1 cup= 1 serving. It's your call how much you want.
Adapted from Epicurious. I found them a bit mild, so feel free to use more spice than they call for.
From 101 Cookbooks.
A few notes related to this chili recipe. The chili powder I used was very ancho-centric. I think the earthiness of ancho and lentils works nicely together, but feel free to use your favorite chili powder. This recipe makes a pot of chili with a bit of a kick to it - if you're nervous about heat, scale back a bit on the powder and peppers, wait until you get to the simmer stage and add more a bit at a time tasting all the while. As far as broth goes - I really dislike many of the pre-made vegetable broths out there, but do like Rapunzel Herb Bouillon with Salt. I'd actually prefer you use water if you can't find a vegetable broth/stock good enough to heat up and drink on its own. I should also mention I used a blend of two types of lentils here - black and French green lentils - 1 1/2 cups black lentils, 3/4 cup French green lentils. And lastly, this makes a huge pot of chili, so get out your largest pot.
Inspired by Prevention Magazine. The fat is a little high, but it's from healthy fats. If you want less just reduce or eliminate the oil and increase the lemon juice.
From Cook's Illustrated 30 Minute Recipes
From the Cooks Illustrated 30 minute cook book
Taken from the New York Times.
I calculated everything with half reduced-fat sour cream, half FF greek yogurt and 1% milk. The recipe says it makes 6-8 servings, so I calculated for 6.
A variation on a recipe from 101 Cookbooks. Feel free to vary the noodles. I sometimes use rice noodles to make it GF.
From Cooks' Illustrated 30-Minute-Meals cookbook
From 101 Cookbooks
From 101 Cookbooks
It's not the real thing, but tastes pretty close!
From Epicurious, slightly altered
Really good. Not really a parfait, but I couldn't think of a better word. Not really Greek either, but it uses Greek yogurt!
A little high in calories, but really balanced and full of protein and good fats to keep you going.
I got this recipe from a cookbook I bought in Greece. The proportions are estimates for how I like it. The cookbook does not give specific measurements so feel free to play with it.
From healthy Cooking.com. I used low-soduim chicken broth instead of veggie for the calculations.
A sweet fruit dish. Great for brunch or dessert (on its own or on top of merengue)
The best X-mas cookies ever!
A slight adaptation of the recipe on the bag.
Got these from RR's recipe for London broil. Really yummy!