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Recipes I've Shared:
My take on portuguese caldo verde with a mexican chili twist. I used chicken linguica, but any chicken sausage will work.
The most delicious crab enchiladas ever! I like to use the thicker, homemade corn tortillas for this one.
from the Prevention Magazine Website. This is one of my favorite weeknight meals. It can be made ahead and reheated (just leave out the peanuts) and makes a great lunch the next day.
from Clean Eating Magazine (I substituted quinoa for Bulgur)
This recipe is from wholeliving.com.
I found this recipe on the Vegetarian Times website. I made it and it was soooo yummy.
Very good cold for lunch.
Based on a meal at had at a Moroccan Restaurant in San Francisco.
Serve this with lettuce, avocado, and ciabatta bread
This recipe was adapted from http://www.smittenkitchen.com and it was adapted from http://orangette.blogspot.com. It is delicious, as are all their recipes. I have lowered the amount of oil and tahini to lower the fat content.
Cupcake-like muffins. Omit the glaze for lower calories. You can substitue the orange flavorings for another flavor like lemon or grapefruit.
A traditonal morroccan ingredient. Used in recipes like Chicken Tagine.
This recipe is out of Claudia Roden's Book "Arabesque". I also created a recipe for the preserved lemons.
Delicious, nutrient packed salad. The oil can be ommitted to reduce the fat content.
Yummy, healthy veggie sidedish.