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Okay here now my second recipe:

 

Low-Carb-Tzatziki-Casserole

 

Ingredients

 

450g    ground beef

2       sweet peppers

3/4     of a head cauliflower

400 g   Tzatziki

~150 g feta cheese

~75 g   cheese 

        Salt, pepper and garlic

Wash and chop the cauliflower in a blender. Then put the chopped cauliflower for 8 -10 minutes in the oven and bake at full power.
Cut the peppers and the feta cheese into strips or cubes.Roast the ground beef in oil and season with pepper, salt and garlic and the sweet peppers and fry them for a little while.Put the Tzatziki in the pan.
Fill half of the cauliflower in a baking dish. Cover with the beef-pepper-tzatziki-mix. Pour the remaining cauliflower on it. Sprinkle with feta cheese and grated cheese. Bake at 180 degrees for about 30 minutes.

Review: This could have been a really good meal if you put enough seasoning on it ( and enough cheese) I was kind of reserved with both things (cheese because of calories and seasoning because I don't taste to much anyway at the moment). So yeah it is low carb and it was okay...will try it again and maybe modify it for more tast (aka more cheese ;) )

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Starstuff recipe #4

 

Lazy Woman's Healthy Huevos Rancheros

 

Ingredients:

  • 1 cup frozen cauliflower
  • 1 green onion, chopped
  • 3 large eggs, lightly beaten
  • 2 Tbsp greek yogurt
  • 2 Tbsp guacamole
  • 2 Tbsp chipotle salsa
  • hot sauce to taste

Put the cauliflower in a microwave-safe bowl and nuke for about 2 minutes to defrost. Add the eggs and onion and microwave for 2:30, pausing every 45 seconds to stir the mixture. Break apart and fluff the eggs with a fork. Top with yogurt, guacamole, salsa, and hot sauce.

 

This recipe came to me randomly as I was falling asleep last night, so I decided to try it for breakfast this morning. It came out really well. The tang of the yogurt goes nicely with the smokey flavor of the chipotle.

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Recipe #2: Tahini Salad

 

Spring salad greens - 1 large dinner plate's worth

peas - 1 handful, heated slightly

Mexican Mix Shredded cheese - 1 liberal pinches

Garlic Crostinis - about 10

Sour Cream & Onion Cashews - about 10

Tahini sauce - enough to lightly coat 1/2 leaves

 

Mix together or layer, depending on your preference.  Eat immediately.

 

Review: 4 of 5 starts

The Tahini dressing is amazing - I need to eat this on all my greens.  The cashews are a little strong - probably won't use them again.  Garlic croutons, however, are great.  This salad needs more protien, however, as it did not keep me full over the long run.  If you don't have the wierd allergies to raw veggies like me, I bet red onions and bell peppers would make this a better salad. Oh, and I've eaten this with edamame and feta cheese before - that would make this as 5 star recipe :)

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Level 5 Lizardfolk: Assassin STR - 4, DEX - 3, STA - 5, CON -4, WIS - 20, CHA - 12

"You want to know the difference between a master and a beginner? The master has failed more times than the beginner has even tried."

 

Current Challenge: "Idealistinfire's 2% Improvement Plan"     Battle Log: "Idealistinfire Battle's Saboteur's Spawn"                                

Epic Quest: No fancy name yet

 

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Nightshadow Recipe #1

 

Tangy Shredded Cabbage Salad

from 5 spices, 50 dishes by Ruta Kahate

 

2 cups shredded green cabbage

1/2 tsp chili powder

2 tablespoons lemon juice

1 tsp salt

1/2 tsp sugar

1 tbl canola oil

1/2 tsp mustard seeds

1/2 cup toasted almonds

 

In a medium bowl toss together cabbage, chili powder, lemon juice, salt, sugar, and almonds.

 

Heat the oil in a small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid. When the seeds stop popping (3-5 seconds), immediately pour oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving to allow flavors to blossom, or don't whatever.

 

The original called for a chile and no almonds but we changed that as we went.

 

Review: We eat this all the time. It is our go to thing to do with cabbage. So tasty and tangy and delicious because cabbage is wonderful!!

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Nightshadow

Level 1 Half-Elf Druid Assassin

Current Challenge

"If You Can't Love Yourself How In The Hell Are You Gonna Love Somebody Else?" - RuPaul Charles

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Pad Thai

Ingredients

2 TB tamarind paste (seedless)

3/4 cup boiling water

3 TB fish sauce

1 TB rice vinegar

3 TB sugar

3/4 tsp cayenne pepper

3 T peanut or vegetable oil

8 ounces dried rice stick noodles , 1/8 inch wide (width of linguine)

2 large eggs

1/4 tsp salt

3 garlic cloves, pressed through garlic press or minced (1 TB)

1 medium shallot, minced (about 3 TB)

6 TB chopped roasted unsalted peanuts

3 cups (6 ounces) bean sprouts

5 medium scallions, green parts only, sliced think on sharp bias

1/4 cup loosely packed cilantro leaves (optional)

Lime wedges for serving

Instructions

1 Stir fish sauce, rice vinegar, sugar, cayenne and 2 TB oil into tamarind liquid and set aside.

2 Cover rice sticks with hot tap water in large bowl; soak until softened, pliable and limp but not fully tender, about 20 minutes.

3 Drain noodles and set aside.

4 Beat eggs and 1/8 tsp salt in small bowl; set aside

5 Add 1 TB oil in 12-inch skillet over medium heat

6 Add garlic and shallot and cook, stirring constantly until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds.

7 Add noodles to eggs; toss with 2 wooden spoons to combine.

8 Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated.

9 Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions over noodles; continue to cook, tossing constantly until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 TB water to skillet and continue to cook until tender).

10 Transfer noodles to serving platter, sprinkle with remaining scallions, 2 TB peanuts and cilantro. Serve immediately with lime wedges.

 

By Cook's Illustrated, July & August 2002

 

*we removed the shrimp from this recipe and made an extra 1/2 recipe (1.5 total) for 4 adults

 

Review:

Other than my dad, we all thought this was too acidic. It tasted like we put a ton of lime juice in and there wasn't any. Our thoughts are that by taking out the shrimp we threw off the balance and needed to reduce the vinegar. It was still ok, but we would either add a protein or use a different recipe that doesn't call for meat/shrimp next time. 

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Race: Elf   ~   Class: Druid Apprentice   ~   Level: 12

Current Challenge

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2018-2019 Challenges: (first one in progress)

 

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(#1) Tourenatrix and the surprisingly easy salmon

 

We made 3 fillets of salmon this way. YUMMS. But Husband doesn't measure stuff, so bear with me here. 

 

Place fillets in oven safe dish

place ~1 tbsp of butter on each fillet

pour ~1 shot's worth of orange juice over fillets (they should be sitting in a puddle but not covered)

dash of soy sauce

add a little garlic powder, pepper, and (an itty bitty bit of) salt

 

Cover with foil, bake in 400* oven for 30 minutes 

 

We served it with peas (boiled, buttered, salt and pepper). Really yummy meal (as with everything Husband teaches me), and can be switched up tons of ways. 

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Dancezwithkittehz recipe #4, Spicy cashew chicken

I decided to revisit one of my favorite recipes and throw in a few twists just for testing purposes. Recipe here:

http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/2/

Alterations I made:

1. Doubled amount of chicken and amount on sauces
2. Omitted onions because I was not in the mood for burning eyes (I need onion goggles like... Yesterday.)
3. I subbed Trader Joes chili lime cashews for the normal cashews (and I didn't rinse them since I wanted to keep the flavorings!)
4. I did not double the dried chilies because I used the aforementioned Thai chili lime cashews which are also spicy
5. I added minced ginger because I like ginger. (Added at same time as dried chilies and and garlic)

Verdict: so delicious. My changes were also delicious but I don't know if they are more delicious than this always is. Still one of my favorite recipes. I wish I could find a way to include more veggies in this without accidentally making them mushy so for now veggies cooked separate and then can serve on plate together and mix together if I want! I don't usually make rice with this because meh rice but it would be good with rice if that's your thing!

 

Edited to add:

 

I realize this isn't super veggie tastic outside of the onions and green onions. I served this on top of/next to some of the trader joes brocolli slaw stuff and it was nummy. This is one of my go to ways to throw extra veggies in something!

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                                               35, 36, 37, 38, 39, 40, 41

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Yesterday was a horrible day for me.  i mean really awful.  I wanted comfort food.  Comfort food = pasta and cheese.  But I wasn't so far gone that I didn't remember what would actually help me feel BETTER, not worse, so.............. veggie apsta. :D


 


Quick Tomato, Garlic, and Feta Zoodles


 


Ingredients:


  • 2 large zucchini

  • 1/2 carton of cherry or grape tomatoes

  • 2 cloves garlic

  • 1/4 cup feta cheese

  • 1 tbsp olive oil

  • Pinch Italian seasoning (optional)

  • Salt and pepper to taste

Note: You will need a veggie spiralizer of some sort.  This isn't an item found in every kitchen BUT IT SHOULD BE.  They aren't expensive and are amazing.  There's my plug for the day....


 

Instructions:

  1. Spiralize your 2 zucchini

  2. Peel your carlic and either mince or put through a garlic press

  3. Cut your tiny tomatoes in half

  4. Heat up large pan with olive oil

  5. Once hot, toss in your garlic, stir until the aroma rises

  6. Toss in your halved tomatoes, salt and pepper slightly, cook until slightly soft

  7. Add in your zoodles, add more salt and pepper and Italian herbs if using, cook for ~5 minutes until soft.

  8. Dump into a bowl and add feta, serve

Makes 2 side dish type servings - it actually shrinks as it cooks, so it's not as huge as you think.  Tastes comforting and warm and very, very nice.  Would be awesome with some pesto or fresh basil (or both) or pine nuts.


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Okay this recipe I did doesn't really was difficult but since it meets all goals required here we go ;)

 

Rest utilization

So we had a party some days ago and there is still so many stuff that needs to be eaten so today I made a screen of the refrigerator and got ride of 

 

Ingredients:

- Sweet Peepers

- cherry tomatoes

- feta cheese

- balsamic vinegar cream

- Pepper

- mixed Italian herbs

 

Okay really quick "recipe":

 

Clean the sweet peepers and cut of the tops ( to use as cap later). Put them aside.

Clean tomatoes and cut into small peaces. Cut the feta cheese into small pieces. Mix tomatoes and chesse with balsamic vinegar cream pepper, herbs and fill into the sweet peppers.

Put in a oven for 20minutes (180°C)

 

Review:

I really like this as a quick meal because it is really satiating and also you can modify it really easy (by adding meat other vegetables and also by changing the seasoning so it can range from kinda sweet (sweet pepper + balsamic vinegar cream) to quite spicy (take balsamic vinegar and not cream add pepper and some chili flakes). So quick, tasty and easy to do :)

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Member of the League of Epicness, Hellfire Club!

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Manarelle recipe # 2 - shrimp scampi

 

1 pound angel hair noodles
4 T butter
4 T olive oil
2 shallots, minced
2 cloves fresh garlic, minced
1 pound shrimp, peeled and deveined
Dash each salt and pepper
2 tps lemon juice
1/4 cup parsley leaves
 
Prepare noodles as per usual (I use salt an oil to taste). In a large pan or wok, melt 2 T of butter, add 2 T oil, shallots, and garlic.Cook 3-4 minutes, then add shrimp, salt, and pepper. Cook another 3-4 minutes til the shrimp are cooked. Retrieve the shrimp and set them aside. Add lemon juice, parsley, and remaining 2T each of butter and oil, stirring often. Once butter has melted, add shrimp and noodles, toss it all, and serve. Personally, we think it's best with lots of parmesean cheese all over it, but that's a matter of taste. Sooooooooo delicious. 
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Manarelle the Level 60 Amazon Assassin

Challenges: 1-1011-2021-3031-4041-50, 51-60, Current

 

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Edit:  Forgot the review part!
 
 
Recipe 1: Kale Salad

Ingredients: 2 bunches of Kale, 2 Tablespoons of Honey, 3 Tablespoons of Lemon Juice, 1/2 cup of light tasting olive oil

Whisk olive oil, lemon juice and honey together to make a vinaigrette. Put Kale in a large bowl. Cut and tear to your liking. Remove stems and ribs if you prefer. Pour vinaigrette over Kale and serve. You can refrigerate before serving for a nice cool taste.
 
Review:  A nice and sweet salad.  You can had some nuts, dried cranberries (or other fruit).  I really liked it.  I didn't think the kale would be any good without other lettuce.
 

Recipe 2: Peanut Snack Mix

Ingredients: 1 lb 4 oz Jar of Dry Roasted Peanuts, 7.25 Can of Roasted Pecans, 12 oz Bag of Peanut Butter M&Ms

Combine 1/2 jar of peanuts, 1/4 can of pecans, and 1/4 bag of M&Ms and mix thoroughly.
 
Review: It may not fit everyone's diet, but it keeps me going in the afternoon and let's me eat a smaller meal at lunch time.  I use to buy mixed nuts, but peanuts and pecans are really the only two I like. I'd buy peanuts, but by themselves they are boring.  This mix has yet to get boring.


Recipe 3: Roasted Chicken and Vegetables

Ingredients:
2 tablespoons unsalted butter
1 ½ pounds small new potatoes (about 20)
1 pound medium carrots (about 6)
2 tablespoons olive oil
kosher salt and black pepper
3 ½- to 4-pound chicken
1 lemon
8 sprigs fresh thyme

Directions
1. Place the butter on a plate and set it aside to soften.
2. Heat oven to 425° F and begin preparing the vegetables. Scrub the potatoes. Peel the carrots, halve them lengthwise, and cut them crosswise into 2-inch pieces.
3. Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Remove the neck and the bag of giblets from inside the cavity of the chicken and discard them. Pat the chicken dry with paper towels. Prick the lemon several times with a sharp paring knife and place it in the chicken cavity with the thyme. Rub the outside of the chicken with the softened butter and season with ½ teaspoon salt and ¼ teaspoon pepper. Tie the legs together with kitchen twine. Place on top of the vegetables in the roasting pan.
5. Put the chicken in the oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 65 to 75 minutes. (If you use an instant-read thermometer, it should register 165° F when inserted in the thickest part of the thigh.) Let the chicken rest for at least 10 minutes before carving.
6. Using kitchen shears, cut the chicken into pieces.
 

Review:  My wife cooked this one early this week and it was awesome.  I love carrots and these were baked and flavored to perfection.  This was a keeper.

 

Recipe 4: Spring Mix Salad
 
Ingredients:  1 Bag of Spring Mix lettuce and spinach, Light Tasting Olive Oil, Garlic Salt, Parmesan Cheese
 
Put Spring Mix in large bowl.  Sprinkle garlic salt and parmesan cheese to your liking, then pour a light amount of olive oil over lettuce and mix.  A little oil can go a long way.

 

Review:  Another regular in my diet with the peanut mix.  A friend made this salad for one of my party's and I've been making it as a lunch appetizer since to help me control my lunch portions.  The Spring Mix can be interchanged with almost any other type of salad.  I avoid using "opaque" dressing on salads and just go with a little oil.   

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“If you are willing to be terrible at something for a short period of time, you can be great at anything.” -- Sinbad (Stand-Up Comedian)

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Dancezwithkittehz recipe #4, Spicy cashew chicken

I decided to revisit one of my favorite recipes and throw in a few twists just for testing purposes. Recipe here:

http://rasamalaysia.com/spicy-chicken-with-cashew-nuts/2/

Alterations I made:

1. Doubled amount of chicken and amount on sauces

2. Omitted onions because I was not in the mood for burning eyes (I need onion goggles like... Yesterday.)

I bought a huge container of dried chopped onions from Costco to use in recipes so my husband wouldn't have to suffer. Refrigerating them also helps, at least with yellow/sweet varieties. I've also pre-chopped and bagged for him at times. Apparently my son has the same issue, his eyes start burning as soon as I make the first slices, even across the room! I'm the lucky one, no symptoms. =)

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Isaiah 40:30-31

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I bought a huge container of dried chopped onions from Costco to use in recipes so my husband wouldn't have to suffer. Refrigerating them also helps, at least with yellow/sweet varieties. I've also pre-chopped and bagged for him at times. Apparently my son has the same issue, his eyes start burning as soon as I make the first slices, even across the room! I'm the lucky one, no symptoms. =)

Sent by my Navi-powered device!

 

I just ordered onion googles which is apparently a thing! I will let you all know if they actually work!  From the reviews on Amazon they are supposed to be quite effective as long as your head shape doesn't prevent the foam lining around the eyes from making a good seal!

 

I have super sensitive eyes that only seem to get more pissed off by onions as I age. And I also love cooking. So....joy >.<

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                                               35, 36, 37, 38, 39, 40, 41

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I just ordered onion googles which is apparently a thing! I will let you all know if they actually work!  From the reviews on Amazon they are supposed to be quite effective as long as your head shape doesn't prevent the foam lining around the eyes from making a good seal!

 

I have super sensitive eyes that only seem to get more pissed off by onions as I age. And I also love cooking. So....joy >.<

 

Wouldn't swim goggles work just as well????

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I just ordered onion googles which is apparently a thing! I will let you all know if they actually work!  From the reviews on Amazon they are supposed to be quite effective as long as your head shape doesn't prevent the foam lining around the eyes from making a good seal!

 

I have super sensitive eyes that only seem to get more pissed off by onions as I age. And I also love cooking. So....joy >.<

 

I've used swimming goggles in the past!

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I've used swimming goggles in the past!

 

That would work too!  If I had some of those already I'd just do that but I haven't had any in a while. I am excited that these onion goggles shouldn't be as tight a squish around the head like with swim goggles...(they almost look like sport sunglasses but they have a thick foam rim around each eye to keep onion gas from getting in.

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                                               35, 36, 37, 38, 39, 40, 41

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Wouldn't swim goggles work just as well????

 

They would if I had them. =P Since I have to buy something anyway I went for just the onion ones. I don't ever go to pools anymore and that was the main time I ever used swim goggles! In ocean/rivers I just keep my eyes closed when I dip my head under water and I don't actually swim laps or anything soooo =P

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                                               35, 36, 37, 38, 39, 40, 41

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 Unnamed Salad I made up:

Ingredients:

  • 2 cup mixed greens or spinach
  • 1 clementine, peeled and segmented
  • 2 strips bacon, cooked and broken into bits
  • 1 egg hard boiled and sliced
  • 3 heirloom cherry tomatoes
  • small handful of lightly salted pistachios or pine nuts
  • 1/2 avocado, diced

Combine all ingredients in bowl, top with dressing and nuts

 

Tomato Dressing (makes extra): 

  • 3 tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 3/4 cup evoo
  • 4 cherry tomatoes
  • 1 clove garlic
  •  salt and pepper to taste

Directions. Combine all ingredients in blender. =P

 

Review: Really, I just have a list of salad ingredients and dozens of combinations of them written in a notebook. I've tried most of them, but this one is consistently my favorite. Egg, bacon and pistachios for protein. Avocado for fats. Clementines and heirloom tomatoes because I love them. Its all around tasty. 

 

 More random salad: 

  • 1.5 cup spinach or spring mix
  • .5 cup swiss chard
  • 4 oz grilled chicken (with salt and pepper and a squeeze of lemon)
  • 1/4 small red onion
  • 1/2 roasted sweet potato (with salt, pepper and a pinch of garlic)
  • 1 slice bacon, cooked and broken into bits
  • 1/2 bell pepper diced
  • small handful of pistachios or pine nuts

Mix in bowl and add dressing, top with nuts. 

 

Dressing #2: Balsamic Vinaigrette

  • 3/4 cup balsamic vinegar
  • 1 clove garlic, crushed
  • 1 tsp oregano
  • 2 tsp dijon mustard
  • 3/4 cup evoo
  • salt & pepper

Blend together

 

OR 

  • 3/4 cup balsamic vinegar
  • 3/4 cup evoo
  • 1 tbsp lemon juice
  • salt & pepper

Whisk together.

 

Review: This is another one from the book. It takes quite a bit longer to prepare but oh man is it worth it. A great salad for a hard day of anything. Bell pepper and red onion bring both brightness and acid to the salad. Bacon is salty and crisp. Sweet potatoes are sweet and tender. Chicken has a bit of char and also some acid from the lemon. It really is so good. Its just the effort is a lot. 

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Recipe 1 - Veggie Stuffed Portobello Mushrooms: (adapted from Curious Cuisiniere)
Ingredients:
2 Portobello Mushrooms
1/2 tsp oil (used olive oil)
1/2 onion, diced
1 small zucchini, diced (about 1cup)
1 tomato, diced (about 1/2 cup)
1 clove garlic
1/4 tsp oregano
1/4 tsp salt
1/8 tsp thyme
1/8 tsp black pepper
1/4 c mozzarella cheese (used shredded)
I added:
2tbsp hot pepper of some kind (I honestly dont know what kind)
1/2 broccoli stalk, diced


Directions:

  • Preheat your oven's broiler.
  • Using a knife, cut the stem off of the portobello mushroom. With a spoon, scrape out the ribbing and create a bowl in the mushroom. Dice all innards and set aside.
  • In a medium, non stick frying pan, heat the oil. Add onion and saute until it starts to sweat. About 3-5 minutes.
  • Add zucchini and mushroom innards (and broccoli stalk) and cook until soft. About 3-5 more minutes.
  • Add tomatoes and spices (and hot pepper). Saute another 3 minutes to combine flavors. Remove from heat.
  • Place mushroom caps, upside-down, on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture. Top with a sprinkling of cheese.
  • Broil 10-12 minutes, until cheese is melted and starting to turn a golden brown.

Review!
I made the recipe for one first of all so I cut everything in half. I had my broiler set to high, so I think it browned the cheese too much, but I left it in for 10 minutes just to makes sure the mushroom was cooked all the way through. Next time I might set the broiler to low. Other than that its is super tasty and was pretty quick and easy to make if you did all the prep before starting to cook. I do wish I had made a side dish for this. A small serving of pasta or brown rice would be good for next time. 10/10 will make again.

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Level 5 Daemon Assassin

Strength - 8.4 | Dexterity  - 6.3 | Stamina  - 7.4 | Constitution  - 7 | Wisdom - 8.5 | Charisma - 7.2

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"Sometimes glass glitters more than diamonds because it has more to prove."

"Wisdom comes from experience. Experience is often a result of lack of wisdom."
- Terry Pratchett
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AthenaMM recipe #1

 

Spinach Artichoke Omelet

Serves 1

 

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This is a recipe I made up. It's pretty much an omelet with spinach artichoke dip stuffed in it. I'm not big on measuring, particularly if I created the recipe.

 

olive oil

1 clove of garlic, minced

big handful of fresh spinach 

2 canned artichoke hearts (depending on the size, these were small/medium I guess), chopped

2 tbs of cream cheese

2 tsp of parmesan cheese

salt/pepper to taste

butter

2 eggs

shredded monterey jack cheese

 

Heat the olive oil in a small skillet over medium heat and add the garlic. Saute for 30 sec - 1 minute and add the spinach. Once the spinach is wilted add the artichokes and saute until heated. Dump all that in a bowl and add the cream cheese and parmesan. Stir until the cream cheese has melted mostly and everything is combined. You may want to add some salt and pepper to this.

 

Lower the heat to medium low. Wipe out the skillet if it seems like it needs it and add the butter. While the butter melts, beat the eggs. Add the eggs to the skillet. Push eggs from the edge toward the center as they set, letting the raw eggs fill the space. Once the omelet is just set spread the spinach mixture over half the omelet and sprinkle with shredded monterey jack. Fold the omelet over and let heat just long enough for the cheese to start to melt.

 

Review: This was DELICIOUS!! I love spinach artichoke dip and spinach was on sale this week, but I wanted something a little healthier than the dip. Feta cheese would also be really good in this, but I didn't have any. This plus some grapefruit made a really awesome breakfast and kept me full for hours. I will definitely be doing this again (probably tomorrow!)

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AthenaMM recipe #2

 

Roasted Broccoli with Garlic

Serves 4

 

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1-½ pounds broccoli (about 2 medium heads), cut into a bit bigger than bite-sized florets
3 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
¼ teaspoon red pepper flakes 
3 cloves garlic, smashed and sliced

 

Preheat oven to 450°F.

Place broccoli in a roasting pan and toss well with oil, using your hands to massage the oil onto every exposed surface. Sprinkle with salt, black pepper and red pepper flakes. Toss again. Roast broccoli for 10 minutes.

Sprinkle garlic on top of broccoli, toss, and continue roasting for another 15 minutes or until broccoli is caramelized and tender. 

 

Review: I've made this several times and honestly I think I could eat it EVERYDAY. This is probably the best vegetable recipe I've ever eaten and my husband agrees. Try to keep the garlic a little on the big side or it will burn. It's best when the garlic gets tan and crunchy but not burned.

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Starstuff recipe #5

 

Cheesy Chicken and Cauliflower

 

Ingredients:

  • 6 oz. frozen cauliflower
  • 3 oz. cooked chicken
  • 2 oz. Velveeta

Place the cauliflower in a microwave-safe bowl and defrost it in the microwave. Add the chicken and Velveeta, and microwave until the Velveeta is completely molten. Stir everything together, and eat.

 

I'm a huge fan of Velveeta Shells & Cheese. It's been one of my favorite foods since I was a kid, and I've been searching for a healthier alternative for ages. I've finally found it  Using actual Velveeta, while maybe not the healthiest choice, gives the perfect gooey texture. And it turns out it's actually got a decent macro balance when you separate it from its usual companions of pasta or chips. But most importantly for me, it satisfies my shells and cheese craving while giving me a decent amount of protein and a veggie, and it does so without making me want to eat a ton more like usually happens with actual shells and cheese. :victorious:

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AthenaMM recipe #3

 

Roasted Beet Medallions

Serves 4

 

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1-½ pounds beets, peeled and cut into ¼-inch thick slices (I used golden beets)
2 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, minced
2 cloves garlic, thinly sliced
sea salt and freshly ground black pepper, to taste

 

Preheat oven to 425°F. Toss beet slices with the olive oil, rosemary, garlic, salt and pepper. Spread in a single layer on a large cookie sheet and roast for 15-20 minutes or until tender enough to pierce with a sharp knife, turning after 8 minutes.

 

Review: I've never eaten beets before this, but these were pretty good. I cut them by hand so some of them were thicker than others. I think I'll use a mandoline slicer next time because the thinner ones were better. They tasted a lot like roasted potatoes (just a little sweeter) and I will definitely make again. I found golden beets at the store or I probably wouldn't have tried them. I'm not really interested in dealing with the red ones. I do think I'll add the garlic a little later next time. Almost all of it was burned.

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