More About KALISCHILDE
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Recipes I've Shared:
This is a spin-off of eggplant parmesean, made with what was in my fridge at the moment. It came out really well, and is a great, healthy substitute when you are in the mood for eggplant parm or lasagna.
This is my go-to recipe for pasta sauce. The vegetables can be changed based on what is in the fridge, and herbs and spices can be added or changed according to personal preferences. However, this is the base from a nutritional perspective (unless more veggies are added, and then you might get some new nutrients, but not many more calories).
I like my pasta saucy, so the serving sizes are generous, and possibly more than other people like on their pasta.
This is a traditional Indian drink... but it's basically a mango yogurt smoothie. It's a perfect treat on a hot summer day. :)
Alphonso mangoes are traditionally used in Indian lassi, but any ripe mangoes will work. You can even use frozen mango pieces if you want.
This is a quick and easy hummus that I sometimes make on the fly, when I don't have any tahini on hand. It only takes a few moments in the food processor for a quick snack or lunch.
I'm calling this "Indian-Southern Fusion!" It is curried spinach from a palak paneer recipe, but instead of using paneer (Indian cheese), I use black-eyed peas to add protein and cut fat. I call it an homage to the deep-south recipes for black-eyed peas and greens.
This recipe makes 1 large or 2 small NY style pizzas (chewy, flexible, foldable pizzeria style pizza crust).
By sheer accident, I also found that if you cut the dough in half -- 2 large or 4 small pizzas -- it makes a really great crispy thin crust pizza. Both versions are delicious, and taste like pizzeria pizza crusts. (Note: Calories are based on NY style pizza; thin crust would be half the calories per serving.)
The trick is DEFINITELY leaving the dough in the refrigerator 24-72 hours for a "cold rise" dough. This is what gives it the famous NY style texture.
Dough can also be frozen for up to 1-2 months. Prepare the dough as directed, let it set in the fridge for 24-72 hours, then separate into 1-pizza balls of dough (whatever size you prefer). Place dough in freezer bags and freeze until you are ready to use. To use, take frozen dough out the night before and thaw in fridge, or morning of use and thaw on counter. Either way, you will need to bring dough to room temperature (just like the directions) before you work it into a crust shape.
Add whatever veggies and/or meats you like to put on your pizza for a delicious bowl of comfort on a cold night!
This cheesy white sauce is great for a sauce on vegetables, or even for macaroni & cheese! Made with nutritional yeast and only a little bit of cheese to add flavour.
This recipe is from "Recipes for a Small Planet," and is a favourite of my family. It is a healthy imitation frozen cheesecake, and is delicious!
Top with fruit of your choice to serve: fresh in-season fruits, your favourite frozen fruit, or make a fruit topping (or use a can of pie filling).
NOTE: The fruit topping is NOT included in this recipe/nutrition information in order to make it as versatile as possible for SparkPeople's Nutrition Tracker.
Great for a Southwest or Mexican style salad, over avocados, or even as a dip for veggies!
Chock-full of nutrients, these muffins are a breakfast unto themselves!
I am not a morning person, but I love breakfast. These don't mix well. So, I created this twist on traditional egg salad and omelettes.
This is my husband's recipe for vegetarian black bean burgers. He is a staunch meat-eater, and he loves these burgers because not only do they taste good and are healthy, but they also have a good texture (they don't crumble like some veggie burger recipes).
I make different versions of this based on what beans and vegetables are in my kitchen on a given night. Add or subtract ingredients. Use frozen, fresh, or canned. Mix and match!
A delicious treat for any chocoholic.
I took the recipe for Basic Waffles from the Cuisinart Waffle Maker Instruction Manual, and lowered the fat and sugar content.
Baba Gannouj is a Lebanese spread/dip made from eggplant. Use it as a spread for sandwiches: Pita pocket with baba gannouj and alfalfa sprouts or spinach. Serve it as a dip with pita, pita chips, or carrot sticks. Or just eat it out of the serving bowl with a spoon!
This is my mom's parsley soup, which has become a traditional family meal on cold winter nights eating in front of the fireplace. This soup is rich in flavor and heavy enough to be eaten as a main course. I recommend serving with a small salad on the side and a big loaf of a crusty bread (sourdough or French baguette, for examples) for dipping in the soup.
*Instead of using chicken bouillon, you can use a vegetarian bouillon (I have used vegetable, mushroom, and herb bouillons). This substitute turns this recipe into a delicious vegetarian meal.
*I use instant nonfat dry milk in this soup. You may substitute this for 1 1/2 cups regular nonfat milk. If you want a creamier soup, you may use milk with fat or even some cream.
I use salted butter in this recipe, and rarely add extra salt. Salt to taste, but remember that extra salt is not counted in the nutrition info for this recipe.
A basic cheese sauce. Delicious over broccoli, cauliflower, cooked spinach, baked potatoes, etc. Also makes a delicious dip for veggies, tortillas, or pita chips. Can be used as a spreadable cheese on sandwiches (hot or after cooling).
Marker for grilled cheese just the way I like it. :)
A healthier take on Apple Crisp.
This is a very basic recipe, with ideas for things to add, etc. at the end of the Instructions (note -- the Nutrition Counter only includes the items listed in the "Ingredients" section! Be sure to add the nutrition info for any extras you choose to add.)
A delicious, balanced "one-pot wonder" meal. Includes meat, veggies, and brown rice (could substitute another grain or whole wheat pasta, or even use whole grain bread to make sloppy joe sandwiches).
I used frozen spinach and frozen oriental blend veggies. However, I used them because that was what was in my freezer. Use broccoli, regular mixed veggies, carrots, or any other veggies you'd prefer.
This is a delicious, low calorie, vegetarian sandwich.
The original version was made with French bread that you slice in half lengthwise (like a hoagie), but I put it on whole wheat bread to lower the calories. While I make this with fresh mozzarella, it is also very good with provolone cheese.
If you want to add meat to it, a slice of cooked salami or Genoa salami would go well with it (not included in the Nutrition Information here).