New We Eatt Recipes

Easy Pizza Bites

Diane and Courtney — Tue, 31 Jan 2012 21:15:15 GMT

Muffin Tin Pizza Bites

Ingredients

3c Bisquick
1.5c milk
1/2 tsp Garlic Salt
1 package of pepperonis (cut into quarters)
1 roll of sausage
8 oz of cheese
Pizza sauce (to dip in)

Method

mix all ingredients (in a stand mixer if you have one) and place in muffin tins. Will make 24 reg (muffin tin) pizza bites or 48 mini (muffin tin) pizza bites. Serve with pizza sauce

You can view the recipe at: Easy Pizza Bites

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Chicken Stuffing Crock-pot meal

Diane and Courtney — Sat, 28 Jan 2012 16:55:21 GMT

Delicious crock-pot meal that can be served on buns or garlic bread.

Ingredients

1 box Herb flavored stuffing mix
1 box chicken flavored stuffing mix
2 cans of chicken (Kirkland brand from Coscto is what I used)
1 10 3/4 oz Cream of Chicken soup
2 cups of water

Method

1. Prepare the stuffing as directed on the back of the stuffing box.
2. Put in crock pot, Add the Cream of chicken soup and 2 cans of chicken and 2 cups of water.
Let simmer for a few hours.

Note* We served it on Garlic bread and it was great this way. You can also serve it on toasted or plain buns.

You can view the recipe at: Chicken Stuffing Crock-pot meal

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Bolo de Banana e Nozes

luciarosenblatt — Sat, 28 Jan 2012 01:27:23 GMT

Ótimo pra gastar bananas quase passadas.

Ingredients

1/2 xícara de manteiga (120g) em temperatura ambiente
1 xícara de açúcar
2 ovos
1 xícara de banana muito madura amassada
1/2 de xícara de leite
1/2 CS de canela em pó
2 xícaras de farinha de trigo (menos 2 CS)
1 cc de bicarbonato de sódio
1 xícara de nozes picadas
1/2 xícara de coco ralado

Method

Pré-aqueça o forno a 180oC. Unte e enfarinhe uma forma de pão (usei duas pequenas)

Bata a manteiga com o açúcar até formarem um creme homogêneo. Sem parar de bater, junte os ovos. Adicione a banana, o leite e a canela.

Desligue a batedeira. Junte à massa a farinha, as nozes, o bicarbonato e o coco. Misture com a ajuda de uma espátula.

Despeje a massa sobre a forma, e leve ao forno por aproximadamente 50 minutos, ou até que um palito inserido no meio do bolo saia limpo. Retire do forno e desenforme.

You can view the recipe at: Bolo de Banana e Nozes

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Swiss Chicken Casserole by Angie

Diane and Courtney — Thu, 26 Jan 2012 13:57:46 GMT

Easy and delicious chicken casserole.

Ingredients

2 Large cans seasoned chicken (Costco’s Kirkland brand is real good)
6 Slices Swiss Cheese
1 (10.75 oz) can condensed cream of chicken soup
¼ cup milk
1 box Stove top stuffing mix
¼ cup butter, melted

Method

Grease bottom of 12×8×2 baking dish
Preheat oven to 350
Arrange chicken in bottom of baking dish and top with Swiss cheese
Combine soup and milk and mix well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs.
Cover and bake for approximately 30 minutes.

You can use chicken tenders/chicken breast instead of canned chicken and increase cooking time to 50 minutes or when chicken is cooked thoroughly.

You can view the recipe at: Swiss Chicken Casserole by Angie

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Meatball Casserole

Diane and Courtney — Wed, 25 Jan 2012 18:52:50 GMT

Meatball Casserole

Ingredients

5 whole wheat buns
2 teaspoons olive oil
1/2 cup diced green pepper
1/2 cup chopped onion
1/2 tsp Garlic Salt
2 teaspoon Italian herb seasoning
48 small frozen meatballs, defrosted
8 ounces shredded mozzarella cheese
1 (28 ounce) jar 3 cheese Prego sauce
1 cup chicken stock

Method

1. Preheat oven to 350 degrees F. Lightly mist a 9 × 13-inch baking dish with non-stick spray. Toast or Broil/bake the buns to get them toasted and firm, spread the buns over the bottom of the pan open faced.
2. Heat olive oil in a sauté pan; add peppers and onions and sprinkle with garlic salt, sauté until tender about 5 minutes. Remove from heat. Add the Chicken broth and Sauce to mixture and combine well.
3. To assemble casserole, layer meatballs and half cheese over bread. Pour spaghetti sauce and chicken stock mixture over the meatballs evenly. Top with remaining cheese and the Italian seasoning and bake 30 to 35 minutes. Serve

**Note: You can mix the meatballs in the sauce mixture and warm on stove, then let them marinate in the sauce mixture overnight to give it a better flavor then assemble according to the remaining directions.

You can view the recipe at: Meatball Casserole

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Baked Chicken Wings

ChefC52 — Wed, 25 Jan 2012 15:44:35 GMT

Baked Chicken Wings for 4 servings.

Ingredients

Servings: 4
12 large chicken wings
1 tbsp olive oil
2 tbsp honey
2 tbsp soy sauce
2 garlic cloves, smashed and chopped
2 tbsp bread crumbs
1 pinch salt and pepper to taste

Method

1) Snip off tips from wings and cut each into 2 pieces. Place in a large bowl and add oil, honey, soy sauce, garlic, bread
crumbs and lemon juice. Season well and toss; marinate I hour.
2) Preheat Flavorwave oven to 450°F
3) Place wings on Flavorwave optional Browning Tray on upper rack and bake for 15 minutes. Turn wings over and continue
baking another 15 minutes or until wings internal temperature reaches ISO°F., and are golden brown. Serve.

You can view the recipe at: Baked Chicken Wings

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Almond Chicken Soup w/ Sweet Potato, Kale, and Ginger

eleni gajewski — Tue, 24 Jan 2012 00:55:40 GMT

Warm, comforting, and healthy

Ingredients

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup kale, chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges

Method

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper. Ladle the soup into bowls, and squeeze with lime wedge.

You can view the recipe at: Almond Chicken Soup w/ Sweet Potato, Kale, and Ginger

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Winter Squash and Bacon Penne Pasta

ChefC52 — Fri, 13 Jan 2012 20:09:37 GMT

Healthy Winter Recipe for anybody to enjoy. This is a quick and easy recipe for winter Squash and Bacon Penne Pasta. Winter squash offers an excellent source of vitamins B6, B1 and C, folic acid, pantothenic acid, fiber, niacin and potassium.

Ingredients

• 2 lbs butternut squash – peeled, seeded, and cubed
• 1 red bell pepper, roasted, peeled, seeded, cut into
• 5 garlic cloves strips (optional)
• 4 tbsp olive oil
• 3/4 cup creme fraiche or sour cream
• 1/2 tsp chili flakes
• 1 pinch salt and pepper to taste
• 12 0z Penne Pasta
• 2 tbsp pine nuts, toasted
• 5 oz slab bacon, diced
• 1/3 cup olives, chopped
• deep-fried sage leaves, to garnish
• freshly grated Parmesan cheese, to serve

Method

1. Toss the butternut squash and garlic cloves in 3 tablespoons olive oil, add the chili flakes, and season with salt and pepper.
2. Tip into a 9″ round casserole and bake in your Flavorwave oven at 400o°F , for 45 minutes until the squash is soft and golden.
3. Meanwhile, cook the pasta in a large pot of lightly salted boiling water for 10- 12 minutes, or according to package directions. Drain well.
4. While the pasta is cooking, heat the remaining olive oil in a skillet and fry the pine nuts over a low heat until they are golden brown. (Careful, they burn easily). Drain on paper towels. Add the bacon and fry gently until it is golden and crispy. Add the olives and bell pepper, if using, and warm through for 2 – 3 minutes.
5. When the squash is cooked, toss it with the pine nuts, bacon, olives, and roasted bell pepper, if using, and stir in the creme fra1che or sour cream. Serve immediately with the pasta sprinkled with deep-fried sage leaves and a bowl of freshly grated Parmesan cheese.

Servings: 4
Yield: Serves 4 for main dish, 8 for appetizer dish
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 114 of a recipe (15 .7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Website: http://www.thaneproducts.com/article/healthy-winter-recipe-squash-and-bacon-penne-pasta

You can view the recipe at: Winter Squash and Bacon Penne Pasta

You can find other recipes and share your own with your friends at www.weeatt.com

Halibut Steak with Garlic Butter

ChefC52 — Fri, 16 Dec 2011 21:27:43 GMT

Halibut Steak with Garlic Butter

Ingredients

1/2 lb unsalted butter, softened
1 tbsp fresh parsley, chopped
1 shallot, chopped
2 garlic cloves, smashed and chopped
1 large halibut steak, cut into 2 pieces
1 pinch pepper to taste
1 dash lemon juice
1 dash Tabasco sauce to taste

Method

1) Mix butter with parsley; then add shallot and garlic. Using wooden spoon, mix until well blended. Season with pepper,
lemon juice and Tabasco sauce. Mix again until thoroughly incorporated.
2) Butter baking dish with garlic butter. Add fish and spread more garlic butter on top. Pepper well.
3) Place on low rack of Flavorwave oven and cook 10 minutes.
4) Tum fish over, spread with more garlic butter and continue cooking 10 minutes. Adjust time depending on size offish.
5) Serve with potatoes and onions.
Servings: 2
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking, Times
Preparation Time: 10 minutes
Cooking Time: IS minutes
Total Time: 25 minutes

You can view the recipe at: Halibut Steak with Garlic Butter

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Creamy Chicken and Pasta Bake

ChefC52 — Fri, 16 Dec 2011 21:24:50 GMT

Creamy Chicken and Pasta Bake

Ingredients

1 1/2 cups multi grain rotini pasta, uncooked
3 cups broccoli, cut into florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup low sodium chicken broth
1/4 cup light cream cheese
3/4 cup part skim mozzarella, shredded, divided
2 tbsp light Parmesan grated cheese

Method

1) Preheat Flavorwave oven to 400°F. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3
minutes,
2) Meanwhile, heat large skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring
frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat I minute
or until melted . Stir in IS cup mozzarella.
3) Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into a square baking dish.
4) Bake in the Flavorwave oven on the top rack for 15 minutes or until heated through. Sprinkle with remaining cheeses.
Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes before serving.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Inactive Time: 5 minutes
Total Time: I hour

You can view the recipe at: Creamy Chicken and Pasta Bake

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Broccoli Cheese Calzones

ChefC52 — Fri, 16 Dec 2011 21:22:12 GMT

Broccoli Cheese Calzones

Ingredients

1 container (15 oz.) light Ricotta cheese
1 pkg (10 oz.) frozen broccoli, thawed and chopped (250 g)
1/3 cup mozzarella cheese, grated (75 ml)
2 egg whites
1 tsp dried basil leaves (5 ml)
1/4 tsp garlic powder (1 ml)
1 pkg pizza dough, at room temperature
1 cups pizza sauce (375 ml)

Method

1. Mix all ingredients together except pizza dough and pizza sauce.
2. Divide dough into 6 equal parts. Roll each part into 7″ circle on lightly floured surface with floured rolling pin. Spread 1 tablespoon (15 ml) pizza sauce over each circle to within 1 inch from edge. Top half of each dough circle with cheese mixture to within 1 inch of edge. Carefully fold dough over filling; pinch edge or press with fork to seal securely.
3. Place 1 calzone on Flavorwave optional Browning Tray. Bake at 400°F on top shelf 10 minutes, then turn over and cook 10 minutes more or until golden brown. Cool 5 minutes before serving. Repeat with remaining calzones.
4. While calzones are cooling, heat remaining pizza sauce in small saucepan over medium heat for about 2 minutes, stirring occasionally, until heated through. Spoon warm sauce over calzones.

Servings: 6

Oven Temperature: 400°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 5 minutes
Total Time: 40 minutes

You can view the recipe at: Broccoli Cheese Calzones

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Spiced Pumpkin Soup

newbie123 — Wed, 30 Nov 2011 08:14:36 GMT

A warm and hearty soup for those rainy days. from super nature:http://www.supernature.com.sg/recipes/recipe.php?what=2&r=109

Ingredients

1 brown onion, diced
1 tsp turmeric powder
1 tbsp butter
1 kg butternut pumpkin, peeled, seeded, then cut into 3 cm pieces
1 ltr chicken stock
2 tsp sea salt
2 tbsp olive oil
1 medium potato, peeled and diced
3 tsp coriander seeds
4 cloves garlic, finely chopped
5 cm length ginger, peeled, finely grated
Pinch of white pepper

Method

1.Preheat oven to 140°C.

2.Place pumpkin pieces in a baking dish, add half the olive oil and a little seasoning, and toss to combine. Roast for about 50 mins or until lightly browned.

3.Place coriander seeds in a small fry pan over medium-low heat and toast for about 30 secs or until fragrant. Grind roasted seeds in a spice grinder or mortar and pestle until finely ground.

4. Heat butter and remaining oil in a large heavy-based pan. Add onions, salt, garlic and ginger and cook over low heat, stirring often, for about 10 mins, until the onion is very soft.

5. Stir in ground coriander and turmeric and cook for 1 min until fragrant.

6. Add stock, potato, roasted pumpkin and pepper, cover with a lid and simmer over medium heat for 15 mins until potato is very tender.

7. Remove from heat, transfer to a food processor in batches and process until very smooth texture is reached. Add more chicken stock if soup is too thick.

8.Serve garnished with a dollop of crème fraiche, if desired.

You can view the recipe at: Spiced Pumpkin Soup

You can find other recipes and share your own with your friends at www.weeatt.com

Butternut Squash and Bourbon Bisque

ChefC52 — Mon, 28 Nov 2011 21:25:23 GMT

Recipe Type: Soup, Vegetables

Ingredients

Servings: 6
1 large butternut squash, about 4 lbs
1 tbsp olive oil
1 cup onion, diced
1 cup leeks, diced
1/2 tsp ground cumin
2 tbsp garlic cloves chopped
1 tbsp fresh ginger chopped
2 tbsp pure maple syrup
2 tbsp soy sauce
1/4 cup bourbon
1/2 cup dry sherry
1/4 tsp grated nutmeg
5 cups chicken stock
1/3 cup evaporated skim milk
1 pinch Salt to taste
1 pinch freshly ground black pepper to taste
2 tbsp cornstarch blended with 2 Tbsp water

Method

1. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks. Place the squash in a baking dish lined with foil and roast in the Flavorwave oven at 375°F for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it’s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into half inch pieces, or scoop meat out with a spoon.

2. In a large pyrex bowl, heat the olive oil and add the onions. Cook at 375°F until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg. Increase the heat to 500°F, add the squash and stock and bring to a boil. Lower the heat to 375°F and cook gently for 15 minutes.

3. Using the Turbo Stick immersion blender, puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for an additional 2 minutes, do NOT bring to a boil. Add the cornstarch mixture (Strain in a fine mesh strainer) and serve in soup plates.

4. If you like, garnish this soup with croutons and/or a dollop of sour cream.

You can view the recipe at: Butternut Squash and Bourbon Bisque

You can find other recipes and share your own with your friends at www.weeatt.com

Stuffed Tomatoes

ChefC52 — Mon, 28 Nov 2011 21:00:36 GMT

Recipe Type: Beef Ground, Main Dish, Meat, Vegetables Total Time: 1 hour

Ingredients

Servings: 6
6 large vine ripened tomatoes
1 small onion
2 tbsp unsalted butter (15 ml)
1 lb ground beef (450 g)
2 oz white mushrooms (60 g)
2 oz brown mushrooms (60 g)
3 cloves garlic, smashed
1 tbsp fresh parsley, chopped (15 ml)
6 tbsp dry white wine (90 ml)
1 pinch Salt to taste
1 pinch pepper to taste
1/3 cup cooked rice (125 ml)

Method

1. Halve the tomatoes and scoop out the flesh. Chop the flesh with the Flavorwave Turbo Stick hand-held blender. Peel and chop the onion separately.

2. Melt the butter in a non-stick skillet and fry the onion until transparent. Add the beef and fry for 5 minutes until no pink remains.

3. Chop the mushrooms and add to the skillet with the parsley, chopped tomato flesh, wine and seasoning. Cover and cook for 10 minutes.

4. Spoon mixture into the tomato halves. Arrange on the top rack of Flavorwave oven and bake at 375°F for 25 – 30 minutes or until the tops are brown crisp. Serve

Servings: 6

Oven Temperature: 375°F

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

You can view the recipe at: Stuffed Tomatoes

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Brussle Sprouts with Mushrooms and Bacon

verapasley — Sun, 27 Nov 2011 07:33:40 GMT

Quick easy vegtable. Will make even the brussle sprout haters into true believers

Ingredients

6 strips bacon thinley sliced
3/4 cup mushrooms
1 1/2 cup brussle sprouts
1 cup chicken broth
1 tbsp butter

Method

Heat bacon in pan over medium heat until crisp add butter and mushrooms to mixture heat until mushrooms slightly brown and become soft. Add brussle sprouts and toss until coated with mixture, add chicken broth andd boil until most liquid is absorbed and brussle sprouts are tender garnish or season to taste and ENJOY!

You can view the recipe at: Brussle Sprouts with Mushrooms and Bacon

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Maple Turkey Brine

verapasley — Sun, 27 Nov 2011 07:05:39 GMT

This is the best turkey I've ever eaten I will forever use this recipie for thanksgiving!

Ingredients

4 Quarts water
1 cup maple syrup
1/2 cup soy sauce
1 cup salt
1 cup brown sugar
1/4 cup pepper
1/4 cup garlic
1/4 cup rosemary

Method

Pour two cups water and remaining ingrediants into a large pot, heat till boiling. One boiling remove from heat and add remaining 2 quarts of cold water into mixture stir making sure all sugar is desolved. Let cool completley. Submerge cleaned and gutted turkey in mixture refrigerate for minimum of 24 hours.

You can view the recipe at: Maple Turkey Brine

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3 Meat & Black Bean Chili (aka, the 5lb chili)

CrystalLTaylor — Sat, 22 Oct 2011 16:21:06 GMT

This is my famous chili. It's had many variations over the years, but this is the one EVERYONE asks me to make for them. This can also be made in a vegetarian style, but I'm a meat lover, so this recipe has meat.

Ingredients

1lb Ground Beef
1lb Ground Turkey
1lb Ground Pork
1-1 ½ Cups dried minced onion
1 tbsp red chili flakes
¼ Cup parsley flakes
Salt & Pepper to taste
1 or 2 Onion & 3 Pepper blend (In your local frozen veggie aisle), thawed and drained
Chili Power
Minced Garlic (In a jar or squeeze bottle if you don’t want to mince fresh)
2 Packets Chili seasoning, any strength (I prefer Kroger’s or McCormick’s)
2 Cans Chili ready tomatoes
1 Can diced tomatoes
2 Cans tomato sauce, small
1 - 2 cans tomato paste
1 Can black beans, drained (you can substitute Kidney beans or Chili Beans)
1 Very Large pot or crock-pot

Method

In a large pot, brown the 3 meats listed above. Tip: Do not add any sort of oil to the pot before cooking. The fat from the pork and ground beef will be enough to keep any ingredients from sticking. Chop meat to desired consistence as it cooks. Season meat with Salt, Pepper, Chili powder, Red Chili flakes, Parsley flakes, Minced garlic, Dried minced onion, and the frozen veggie blend. Stir occasionally, cooking meat to just about browned (to keep the meat tender, allow the rest of the cooking to happen after the ‘wet’ ingredients are added). Drain meat thoroughly after cooking.

Place the meat back into the pot, adding in the seasoning packets in. Stir meat around to get it coated well with the seasoning. Stir in 2 cans of chili ready tomatoes, filling one of the empty cans with water and also adding that in. Add 1 can diced tomatoes and the 2 cans of tomato sauce. Use one of those small empty cans and fill that with water, also adding it. Allow this to come to a boil, stirring occasionally. Reduce heat and simmer for 30 minutes. Add in tomato paste. This is used as a thickener so add your desired amount. Finally, add in the black beans, stirring all ingredients in well.

Continue to simmer for 1-2 hours, stirring occasionally.

Garnish with your favorite hot sauce, shredded cheese, crackers and sour cream.

Servings: 5+ (depending on how big the bowl is)

This meal cost is $10 or less and is absolutely freezable.

You can view the recipe at: 3 Meat & Black Bean Chili (aka, the 5lb chili)

You can find other recipes and share your own with your friends at www.weeatt.com

Winter Soup

foodgeek — Tue, 18 Oct 2011 02:18:58 GMT

If you’ve never tried a butternut squash soup or pumpkin soup, then you’re missing out…especially if you’re a lover of sweets. Squash soup is one of my favorite things to eat in the fall and winter.

Ingredients

2 acorn squashes
1 medium butternut squash
1 large yellow onion
3 cloves garlic
2 jalapeños
1 can coconut milk
1 heaping tbsp. fresh sage
1 heaping tbsp. fresh thyme
2 tbsp. extra virgin olive oil
1 quart vegetable stock
1/4 cup maple syrup (optional)
Salt & pepper

Method

Cut the squashes in half vertically and arrange them face-up on a sheet pan. Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour. Remove the squash when it’s tender and soft. Set aside to cool.

Chop up the onion, garlic, and jalapeño and put them in a big soup pot with the other tablespoon of olive oil over medium heat. Saute for about 10 minutes until the vegetables begin to soften, stirring frequently. Add in the vegetable stock, coconut milk, and a sprinkle of salt and pepper. Chop up the sage and thyme and add it to the pot and stir. Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe. Drop the cooked squash into the soup. Pour in the maple syrup (optional) and stir.

Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it’s ready to eat. Adjust seasonings to your taste.

Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you’re a curry lover.

Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.

You can view the recipe at: Winter Soup

You can find other recipes and share your own with your friends at www.weeatt.com

Autumn Squash Soup Recipe

foodgeek — Tue, 18 Oct 2011 02:16:52 GMT

Ingredients

2 acorn squashes
1 medium butternut squash
1 large yellow onion
3 cloves garlic
2 jalapeños
1 can coconut milk
1 heaping tbsp. fresh sage
1 heaping tbsp. fresh thyme
2 tbsp. extra virgin olive oil
1 quart vegetable stock
1/4 cup maple syrup (optional)
Salt & pepper

Method

Puree the soup with an immersion blender or with your food processor or blender. When the soup is smooth, it’s ready to eat. Adjust seasonings to your taste.

Tip 1: Try adding a little curry powder to this recipe for an extra kick of flavor. I love curry seasonings in squash soup, and I bet it would be a nice addition if you’re a curry lover.

Tip 2: This makes a pretty thick soup. If you like it a little thinner, you can always increase the amount of vegetable stock in the recipe.

You can view the recipe at: Autumn Squash Soup Recipe

You can find other recipes and share your own with your friends at www.weeatt.com

Vegan Spinach and Artichoke Dip

Steven Leyden Cochrane — Tue, 11 Oct 2011 20:58:26 GMT

Richer than you might expect, packed with protein and healthy fats.

Ingredients

1 1/2 cups prepared vegan "mayonnaise" OR:
1 block (350g/12oz) firm silken tofu
1 Tb mild vinegar (distilled white, apple cider, etc.)
1 Tb lemon juice
1/2 tsp salt
1/2 tsp sugar
1/2 tsp prepared mustard
———
2/3 cup cashews
8 cloves garlic
2 packages (300g/10oz) frozen chopped spinach, thawed and drained
1 tsp dried thyme
1 tsp ground white pepper
1/4 tsp allspice
1 Tb balsamic vinegar (or more, to taste)
———
2 cans (400ml/15oz.) artichoke hearts (not marinated), drained and coarsely chopped
———
1 tsp salt (or to taste)
1 Tb olive oil (optional, for consistency)

Method

Preheat over to 350°F.

If making your own vegan "mayonnaise," blend together the first six ingredients (tofu, mild vinegar, lemon juice, salt, sugar, and prepared mustard). This will make slightly more than the 1 1/2 cups you need, so reserve the rest for other uses.

In a large food processor, grind the cashews into a fine meal, and transfer them to another bowl.

Process garlic until finely minced. Scrape down the sides, and add spinach, spices, balsamic vinegar, and your ground cashews. Process until smooth.

Transfer mixture to a large bowl and fold in the chopped artichoke hearts. Salt to taste, adjust seasonings, and add oil if desired.

Transfer mixture to a greased baking dish (I use a ceramic crock with a lid) and bake for 30–45 minutes or until cooked through and lightly browned on top. Can be prepared in advance and baked before serving—add 10–15 minutes of baking time if baking straight out of the refrigerator. Serve warm.

Recipe can be halved and freezes well.

You can view the recipe at: Vegan Spinach and Artichoke Dip

You can find other recipes and share your own with your friends at www.weeatt.com