skip to main |
skip to sidebar
Ingredients:
- 2 Cans of Chickpeas, rinsed and drained
- 4 Cloves of garlic, crushed
- 1/2 Cup of water
- 1/4 Cup sesame seed paste
- 3 Tbls lemon juice
- 2 Tbls extra-virgin olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Directions:
- In a food processor, add beans and garlic and pulse 5 times until chopped
- Add remaining ingredients and pulse until smooth. Make sure to scrape down sides.
Author:
Nutritional Facts:
Rating:
Comments:
Ingredients:
- 12 cups of water
- 1 cup of pickling salt
- 1 cup of dark brown sugar
- 2 Bay leaves
- 1 hand full of peppercorns
- 4 Sprigs of Thyme
- 2 Sprigs of Rosemary
Directions:
- Combine water, pickling salt and brown sugar in a large pot and bring to a boil. Stir until ingredients are completely dissolved.
- Lower heat to a simmer and add rest of ingredients. Simmer for 5 minutes.
- Allow solution to completely cool to room temperature.
- Place meat in a ziplock bag. Pour solution over meat and air-tight seal. Put meat bag in a pan and put in the fridge for 12-24 hours.
Author:
Nutritional Facts:
Rating:
Comments:
Ingredients:
- 1 Tbsp extra-virgin olive oil
- 2 C thinly sliced onion
- 1 tsp chopped fresh thyme
- 2 C thinly sliced red bell pepper
- 5 garlic cloves, thinly sliced
- 1 C fresh corn kernels (about 2 ears)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 (16-oz.) refrigerated fresh pizza crust dough
- Cooking spray
- 5 oz. thinly sliced fresh mozzarella cheese
- 1/3 C (1 1/2 oz) grated Parmigiano-Reggiano cheese
- 1 C cherry tomatoes, halved
- 1/3 C fresh basil leaves
Directions:
- Preheat oven to 425 degrees. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.
- Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
- Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake at 425 degrees for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil. Cut into 6 slices.
Author: CookingLight.com
Nutritional Facts:
- Calories - 355
- Yields 6 servings
- Serving size - 1 slice
Rating:
Comments:
Ingredients:
- Pepper Sauce:
- 4 red bell peppers
- 1/2 C fresh cilantro leaves
- 1/4 C extra-virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp caraway seeds
- 1/2 tsp crushed red pepper
- Couscous:
- 1 C water
- 1 C fat-free, lower-sodium chicken broth
- 1 bay leaf
- 2 C uncooked couscous
- 8 oz. squash, cut lengthwise into 1/2-inch-thick slices
- 8 oz. zucchini, cut lengthwise into 1/2-inch-thick slices
- 4 green onions, trimmed
- Cooking spray
- Skewers:
- 1 1/2 lbs top sirloin steak, cut into 1-inch cubes
- 3/4 tsp freshly ground black pepper
- 1/2 tsp kosher salt
Directions:
- Preheat broiler.
- To prepare pepper sauce, cut the bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 12 minutes of until blackened. Place in a paper bag, and fold to close tightly. Let stand for 20 minutes. Peel. Place peppers and the next 8 ingredients (through red pepper) in a blender, and process until smooth.
- Preheat grill to medium-high heat.
- To prepare couscous, combine 1 cut water, broth, and bay leaf in a medium saucepan; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 10 minutes. Fluff with a fork; discard bay leaf.
- Arrange vegetables (through green onions) on grill rack coated with cooking spray; grill 3 minutes on each side or until vegetables are tender and well marked. Remove from heat; coarsely chop vegetables. Combine 1/2 cup pepper sauce, couscous, and chopped vegetables in a large bowl; toss gently. Keep warm.
- To prepare skewers, thread beef onto 12 (7-inch) skewers. Lightly coat beef with cooking spray, and sprinkle with black pepper and 1/2 tsp salt. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until desired degree of doneness, turning once. Serve with couscous mixture and remaining sauce.
Author: CookingLight.com
Nutritional Facts:
- Calories - 525
- Yields 6 servings
- Serving size - 2 skewers, 1 1/3 C couscous, and 1/4 C sauce
Rating:
Comments:
Ingredients:
- Salsa:
- 2 C chopped seeded tomato
- 1/2 C finely chopped red onion
- 1/4 C chopped fresh cilantro
- 3 Tbsp fresh lime juice
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground red pepper
- Steak:
- 1 tsp garlic powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp chipotle chile powder
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 tsp ground cinnamon
- 1 (1 1/2 lb) flank steak, trimmed
- 1 Tbsp extra-virgin olive oil
- Cooking spray
Directions:
- Preheat grill to high heat.
- To prepare salsa, combine first 7 ingredients in a bowl.
- To prepare steak, combine garlic powder and the next 6 ingredients (through cinnamon). Brush both sides of steak with olive oil, and sprinkle with spice mixture. Place the steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with salsa.
Author: CookingLight.com
Nutritional Facts:
- Calories - 253
- Yields 6 servings
- Serving size - 3 oz. steak and 1/3 C salsa
Rating:
Comments:
