Mediterranean Rice Noodle Bowl
Saturday, April 21, 2018, 8:00am
Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
Salmon Teriyaki
Saturday, April 7, 2018, 8:00am
In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.
Chipotle & Sweet Potato Chowder
Saturday, March 31, 2018, 8:00am
Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet.
Spicy Soy Chicken Lettuce Wraps
Saturday, March 16, 2019, 8:00am
In a medium sauté pan, set over medium heat, add the sesame oil. When hot, add the chicken; cook for 5 to 7 minutes, until mostly cooked. Mix in the garlic, soy sauce or tamari, ginger, Sriracha and sesame seeds. Cook for 2 to 3 minutes longer until it’s fragrant. Add in the crushed peanuts.
Zucchini And Eggplant Rigatoni
Saturday, March 17, 2018, 8:00am
Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
Green Vegetable Egg Tortilla
Saturday, March 23, 2019, 8:00am
Preheat the oven to 350 degrees F. Add the green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, black pepper, and paprika to a bowl. Toss the ingredients well, making sure the greens are well covered with the spices.
Spinach Enchiladas
Saturday, January 26, 2019, 8:00am
Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
Banana Pudding
Saturday, February 17, 2018, 8:00am
Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
Creamy Carrot and Leek Soup
Saturday, February 10, 2018, 8:00am
Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.
Spicy Spaghetti Carbonara
Thursday, February 1, 2018, 8:00am
In a large pot of boiling salted water, cook the spaghetti according to package directions for al dente pasta. Reserve 1 cup of pasta water for later.
Popeye Pot Pie
Saturday, January 19, 2019, 8:00am
Preheat your oven to 350 degrees. Grease 9-in. pie plate. In 12-inch skillet, melt butter over medium heat. Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
Broccoli with Anchovies and Garlic
Saturday, January 20, 2018, 8:00am
Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
Moroccan Chicken & Couscous
Saturday, January 13, 2018, 8:00am
Arrange chicken on large rimmed baking sheet; spray with cooking spray. Sprinkle with mixture of cumin, cardamom, cinnamon, salt, and pepper.
Multi-grain B&B Pancakes
Saturday, January 9, 2016, 8:00am
Combine flours, oatmeal, cornmeal, wheat germ, baking powder, salt and sugar. Stir in milk, oil and egg; mixing well.
Mocktails!
Saturday, December 22, 2018, 8:00am
THE FROST BITE INGREDIENTS Ice 1 oz. lime juice 1 oz. pineapple juice 2 oz. grape juice Fresh mint leaves Fresh blueberries 3 oz. Sierra Mist (or Sprite) INSTRUCTIONS Fill a cocktail shaker with ice, lime juice and pineapple juice. Mix. Add white grape juice, mint and blueberries. Using the back of...
Japanese Cucumber Salad
Saturday, December 15, 2018, 8:00am
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Healthy Holiday Dips
Saturday, December 17, 2016, 8:00am
BASIL AVOCADO DIP INGREDIENTS 1 avocado (peeled and pitted) 1/4 cup sunflower seeds (raw, unsalted and shelled) 1 cloves of garlic 1 Tablespoon apple cider vinegar 1 teaspoon sea salt 1 Tablespoon tahini (sesame seed paste) 1/4 teaspoon freshly ground black pepper 2 cup fresh basil 1 1/2...
Mediterranean Veggie Wraps
Saturday, December 2, 2017, 8:00am
Preheat the grill on high heat. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
Roasted Butternut Squash Soup
Saturday, November 25, 2017, 8:00am
Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
