Lucifera's Lucious Food Favorites
101 Recipes Created by LUCIFERA
Most of the recipes listed are my own that I have posted so my husband can easily access the nutrition information for his Spark People food tracker. Therefore, I have not listed ingredients or instructions on the majority of the recipes. However, I will provide the info upon request.
Recipes in this Collection
This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauce. You can substitute 3 (8-ounce) cans of tomato puree for the homemade tomato puree. You can also use a grill pan to prepare the vegetables indoors.
One bunch of kale should be enough for this recipe. Trim and discard the tough stems, wash the leaves thoroughly to remove all traces of sand and dirt, then chop the damp leaves and measure out 6 cups. (Some markets may sell cellophane packages of prewashed kale the stems already removed.)Submitted by LUCIFERA
Jalapeños, chili powder, ground cumin, and fresh squeezed lime juice enliven this spicy Mexican classic. If you like, omit the beer and increase the water to 2 1/2 cups. Use three 19 –ounce cans of black beans, drained and rinsed, or soak and cook 2 1/2 cups (1 pound) of dried black beans. If you like your food less spicy, seed the jalapeño before chopping it.Submitted by LUCIFERA
Because miso soup should never boil, it is remarkably quick and easy to prepare. Simply bring water almost to a boil, stir in the miso (I have chosen the most pungent variety, but you can use golden or white miso if you’d rather), and add a few flavorings. In this case, tamari, sautéed shitake mushrooms, and toasted sesame seeds fit the bill. Shredded raw carrots or daikon radish would be equally appropriate, as would chunks of tofu.Submitted by LUCIFERA
There are no complicated steps with this recipe; simply prepare the ingredients, place them all in a soup kettle, turn on the heat, and simmer them for an hour or so. I enjoy the lemony flavor of cilantro, but you can increase the parsley to 1/2 cup and omit the cilantro if you like.Submitted by LUCIFERA
Red-veined Swiss chard and leafy green spinach make an attractive combination in this soup, which is brightened by the addition of a lemony parsley pesto just before serving. Any combination of tender greens, or just a single variety, can be used, including Swiss chard (with either red or white veins), spinach, beets greens, or escarole.Submitted by LUCIFERA
Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by COACH_NICOLE
This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It's also versatile--add additional vegetables or even a can of drained and rinsed cannellini beans for more protein.Submitted by FOODIEWIFE