Lentil & Roasted Vegetable Salad with Green Goddess Dressing

  

 Ingredients

4 cups broccoli florets (about 8 ounces)

2 cups trimmed and halved green beans (about 6 ounces)

1 tbsp extra-virgin olive oil

½ tsp salt, divided

½ tsp ground pepper, divided

2 ½ cups water

¾ cup French green lentils (see Tip)

½ cup chopped fresh herbs, such as parsley, tarragon and chives

⅓ cup mayonnaise

¼ cup buttermilk

1 tbsp lemon juice

1 ½ tsp white miso

1 small clove garlic, quartered

8 cups torn escarole or green leaf lettuce

2 cups thinly sliced kale

Preparations

Preheat oven to 400 degrees F.

Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.

Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.

Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.

Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.

Tips

To make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.

Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

 

 

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Creamy Artichoke Pasta

  

 Ingredients

1 cup whole-wheat orzo

1 tbsp extra-virgin olive oil

1 cup chopped leek

3 cloves garlic, minced

1 12 ounce package frozen artichoke hearts, thawed, squeezed dry and coarsely chopped or 1 14-ounce can artichoke hearts, drained and chopped

1 cup whole milk

4 ounces reduced-fat cream cheese, cut into cubes

1 tbsp grated lemon zest

2 tbsp lemon juice

⅔ cup grated Parmesan cheese, divided

½ cup chopped fresh flat-leaf parsley, divided

Directions

Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain, reserving 1 cup of the cooking water.

Heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook, stirring often, until slightly softened, about 5 minutes. Add artichokes; cook, stirring often, until heated through, 2 to 3 minutes.

Reduce heat to medium. Add milk, cream cheese, lemon zest, lemon juice and 1/2 cup Parmesan; cook, stirring constantly, until the cheeses are melted and the sauce is smooth, about 1 minute. Stir in the cooked orzo and 6 tablespoons parsley. Gradually stir in the reserved cooking water as needed to achieve the desired consistency. Serve the orzo topped with the remaining 2 1/2 tablespoons Parmesan and 2 tablespoons parsley.

 

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Avocado Hummus

  

Ingredients 

1 (15 ounce) can no-salt-added chickpeas

1 ripe avocado, halved and pitted

1 cup fresh cilantro leaves

¼ cup tahini

¼ cup extra-virgin olive oil

¼ cup lemon juice

1 clove garlic

1 tsp cumin pdr 

½ tsp salt

Directions

Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, cilantro, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth. Serve with veggie chips, pita chips or crudités. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Spicy Blackbean Soup

  

Ingredients

2 jalapeño peppers

2 tbsp extra-virgin olive oil

3 cups chopped onion

1 ½ cups diced carrot

5 cloves garlic, minced

4 cups low-sodium vegetable broth

4 (15 ounce) cans low-sodium black beans, rinsed

1 (28 ounce) can fire-roasted diced tomatoes

3 tbsp molasses

2 tbsp lime zest

5 tbsp lime juice

1 ½ tsp cumin pdr

1 ½ tsp smoked paprika

⅛ tsp cayenne pepper, or to taste

3 bay leaves

1 tsp salt or to taste

¾ tsp pepper pdr

4 cups chopped kale

Chopped scallions & chopped fresh tomato for garnish

 

Preparations

Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.

Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.

Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.

Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Raspberry-Peach-Mango Smoothie Bowl

Ingredients 

1 cup frozen mango chunks

¾ cup nonfat plain Greek yogurt

¼ cup reduced-fat milk

1 tsp vanilla extract

¼ ripe peach, sliced

⅓ cup raspberries

1 tbsp sliced almonds, toasted if desired

1 tbsp unsweetened coconut flakes, toasted if desired

1 tsp chia seeds

Directions

Combine mango, yogurt, milk and vanilla in a blender. Puree until smooth.

Pour the smoothie into a bowl and top with peach slices, raspberries, almonds, coconut and chia seeds to taste.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Choco Garden Mousse

 Ingredients

1 Paper cup  

50 ml Whipping cream

65 gm Milk/dark chocolate 

2  Oreo biscuits (crushed)

1Strawberry  

10 gm White chocolate

2 drops Orange food colour

 

Preparations

: Make Chocolate Shell

Take milk chocolate/dark chocolate and melt it (microwave in 30-sec intervals or double boiler). Pour melted chocolate into the paper cup. Rotate the cup to coat all sides evenly. Pour out excess chocolate. Keep in fridge for 15 minutes to set. Repeat coating once more (for strong shell). Chill again till fully hard.

Cut the paper cup carefully with scissors. Peel it off slowly? your chocolate cup is ready.

Take melted chocolate and mix with warm whipping cream to make smooth ganache. Whip remaining cream until soft peaks. Gently fold chocolate ganache into whipped cream. Your mousse is ready.

Crush Oreo biscuits roughly (not too fine).

Melt white chocolate. Add 2 drops orange food colour and mix. Dip or drizzle over strawberry. Let it set for 5–10 minutes.

Add biscuit layer. Add mousse. Repeat (biscuit + mousse). Top with crumbs. Place decorated strawberry.

Refrigerate for 30 minutes before serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Anguli Pitha (Finger-Shaped Rice Cake)

 Ingredients

2 Cup Rice flour  

1 liter Milk

a pinch of Salt  

1 tsp cardamom pdr

1/2 Cup Water  

1/2 Cup Sugar

Almonds for garnish

 

Preparations

 Heat water in a deep pan and mix it with rice flour. Add a pinch of salt and knead into a soft dough.

Take small portions of the dough and roll them into finger-like shapes in your palm.

Boil the milk in a pan and gently add the finger-shaped pithas.

Cook on medium heat for about 15 minutes, stirring occasionally.

Add sugar and cardamom powder to the milk and continue cooking until it reaches the desired consistency.

Garnish with almonds and serve warm. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs