Category Archives: Recipes

Quick and easy recipes.

Spaghetti and Meatballs

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How to Make It

Step 1

Soak the bread in 1 cup water until soft.

Step 2

Combine ground buffalo, garlic, sage, onion, and egg in a bowl or food processor. Remove bread from water and squeeze out excess water. Blend into meat mixture. Add salt and pepper. Form into balls about 2 1/2 inches in diameter. It should make 8 meatballs.

Step 3

Heat olive oil in a medium-size nonstick skillet over medium-high heat. Brown the meatballs on all sides, about 5 minutes.

Step 4

Mix the pasta sauce and water together. Lower the heat to medium and add the sauce and water mixture. Simmer gently 15 minutes, carefully turning the meatballs once. A meat thermometer inserted into meatballs should read 160°F.

Step 5

While meatballs simmer, add the spaghetti to boiling water and cook 9 minutes or according to package instructions. Drain and divide spaghetti among 4 dinner plates. Serve meatballs and sauce over the spaghetti.

Step 6

Place lettuce in a salad bowl and toss with the dressing. Divide among 4 plates.

Sriracha-Roasted Pork with Sweet Potatoes

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How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Heat a large skillet coated with cooking spray over medium-high heat. Add the pork and brown on all sides, about 5 minutes total.

Step 3

Place potatoes in a 13 × 9-inch baking pan. Coat potatoes with cooking spray and toss until well coated. Place the pork in the center of the potatoes and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over all.

Step 4

In a small bowl, combine the honey and sriracha sauce; set aside.

Step 5

Bake 10 minutes, stir potatoes, spoon sauce over pork, and continue baking 15 minutes or until internal temperature of the pork reaches 150°F.

Step 6

Place the pork on a cutting board and let stand 3 minutes before slicing. Meanwhile, gently toss the potatoes in the pan with any pan drippings. Cover to keep warm. Serve with pork.

Smoky Eggplant and Provolone Pizza

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How to Make It

Step 1

Adjust an oven rack to the middle position and preheat the oven to 400°F. Put the pizza dough on a lightly oiled cutting board and cover with a damp kitchen towel. Coat a rimmed sheet pan with 1 tablespoon oil and set aside.

Step 2

Toss the eggplant with 2 tablespoons oil, the paprika, fennel, oregano, 1 teaspoon salt, and pepper in a large bowl. Turn the eggplant out onto the prepared sheet pan and roast until just tender, about 10 minutes. Transfer the eggplant to a heatproof bowl and set aside.

Step 3

Increase the oven temperature to 475°F. Coat the pizza dough with about 1 tablespoon oil and place it on your work surface. Roll the dough into a rustic oval shape, about – to 1/4-inch thick, then place it in the sheet pan. (If your dough is soft enough, you can also simply stretch it out in the pan.) Cover with a damp kitchen towel and let it rest for 10 minutes.

Step 4

Toss the onion rings with 1 teaspoon oil and the remaining 1/2 teaspoon salt in a medium bowl. Sprinkle the eggplant over the dough (scattering the vegetables all the way to the edge) and place the onion rings over the eggplant. Evenly sprinkle the provolone over the onions and drizzle with the remaining 2 teaspoons oil. Sprinkle with the crushed red pepper flakes.

Step 5

Bake until the provolone melts and the crust is cooked through and golden, 12 to 15 minutes.

Step 6

Preheat the broiler to high, sprinkle the Parmigiano-Reggiano over the pizza, and return it to the oven. Broil until the top of the pizza begins to blister in spots, 2 to 3 minutes (watch it closely, since broiler intensities vary).

Step 7

Remove the pizza from the oven and, with a spatula to help, pop it out of the pan, and slide it onto a cutting board. Sprinkle with the basil leaves, slice into pieces, and serve.

Brown Rice Bowl With Maple-Roasted Parsnips

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Health.com

Grain bowls have been getting a lot of attention lately, and we couldn’t be happier about it. Using healthy whole grains like brown rice, barley, and farro as the base of a meal makes the dish ultra-energizing, since the body metabolizes unrefined starches for quick fuel. Even better, whole grains act as the ultimate blank canvas for added proteins, veggies, legumes, and sauces. For this recipe, we add maple-roasted parsnips, fresh fennel, dates, and spicy pumpkin seeds to a bed of brown rice for an insanely satisfying vegetarian dinner.

RELATED: 14 Protein-Packed Grain Bowl Recipes

When it comes to cooking a crave-worthy meal at home, the key is to tap a range of flavor-rich ingredients. Luckily, this healthy grain bowl does just that. First, we roast magnesium-packed pumpkin seeds in the oven with spices like cinnamon, cayenne, and smoked paprika to create a crunchy topping that comes with a kick. Next, we toss naturally sweet parsnips and shallots with olive oil and maple syrup and cook them at 350 degrees until caramelized.

The root veggie is then combined with hearty brown rice before the bowl is finished off with refreshing sliced fennel, oozy baked dates, and a citrus vinaigrette made from fresh orange juice, tangy rice vinegar and mint leaves. Yum.

Recipe Is:

How to Make It

Step 1

Adjust an oven rack to the middle position and preheat oven to 400°F.

Step 2

To make the spicy pumpkin seeds: Whisk the cinnamon, allspice, cayenne, paprika, and salt in a small bowl. Stir in the oil until combined. Add the pumpkin seeds and toss to coat. Turn the seeds out onto a small square of aluminum foil, transfer the foil to a rimmed sheet pan, and toast the seeds in the oven until they are slightly puffed and fragrant, about 8 minutes. Remove from the pan and set aside.

Step 3

To make the rice bowls: Place the parsnips and shallots in a medium bowl and toss with 2 tablespoons oil and 1 teaspoon salt. Turn them out onto the sheet pan and roast until tender, 17 to 20 minutes. Transfer the vegetables to a large plate and toss with the maple syrup; reserve the sheet pan. Reduce oven temperature to 350°F.

Step 4

Wearing oven mitts, add the rice to the sheet pan, spreading it in an even layer. Pull the oven rack out partway, place the pan back on it, carefully add the boiling water, and sprinkle in the dates. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal. Bake until the rice is tender and the water is evaporated, 35 to 40 minutes. Remove the sheet pan from the oven and set it aside (keep it covered).

Step 5

Whisk the remaining 1/4 cup oil with the orange juice, rice vinegar, and remaining 1/4 teaspoon salt in a small bowl. Reserve 2 tablespoons and pour the rest over the rice. Add the mint, and fluff the mixture with a fork.

Step 6

Divide the rice among 4 bowls. Place the sliced fennel in a small bowl, add the reserved vinaigrette, and toss to combine. Top each rice bowl with equal amounts of fennel. Divide the parsnips and shallots among the bowls and garnish with the spiced pumpkin seeds and fennel fronds (if using).

Adapted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017. Photographs by Ken Carlson.

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Cucumber Soup With Roasted Beet and Potatoes

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Health.com

Cucumber soup doesn’t exactly sound exciting, but this ultra-creamy version is actually insanely satisfying, thanks to some surprising ingredients. The base of the soup is made from cucumbers, but it gets a nutritional boost from protein-packed dairy products like kefir and sour cream, plus additional veggies like vitamin B-rich beets and potatoes.

We make sure to add four times as much kefir as sour cream, since the fermented milk drink is full of gut-healthy probiotics. The dish is then rounded out with fresh greens like chives, dill, and dried mint that lend a refreshing burst of flavor to your bowl.

RELATED: 13 Vegetarian Soup Recipes

Best of all, the healthy vegetarian soup recipe is super easy (and quick!) to whip up. Start by simply drizzling veggies with olive oil and roasting them in the oven at 400 degrees for about 30 minutes. After that, separately mix the potatoes with dill and the beets with chives.

Next, mix the cucumbers, kefir, sour cream, onion, mint, salt, and lemon juice in a blender until they reach your desired consistency. If you love a chunky soup, pulse the liquid for less time. Want your soup extra silky? Blend it for longer and strain it afterwards.

Once you’re done, pour the cucumber soup into four bowls and add the warm potatoes and beets to each, along with a dollop of sour cream for a satisfying topping. Sprinkle with chives, drizzle with heart-healthy olive oil, and—most importantly—enjoy!

Recipe Is:

How to Make It

Step 1

Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil.

Step 2

Combine the potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt in a medium bowl and toss to coat. Turn the potatoes out onto half of the sheet pan, spreading them into a single layer. Add the beets to the bowl with another 1 1/2 teaspoons oil and another 1/4 teaspoon salt. Toss to combine. Turn the beets onto the other half of the sheet pan, spreading them out as well. (You can create a border by folding a sheet of aluminum foil and wedging it between the edges of the sheet pan crosswise to create two distinct sections; this helps keep the red beets from bleeding into the potatoes.)

Step 3

Cover the pan with aluminum foil (you may need 2 sheets), crimping it around the edges of the pan to seal. Roast the vegetables for 20 minutes. Remove the sheet pan from the oven, uncover, and give the vegetables a stir (keeping them separate so the beets don’t stain the potatoes). Remove any potatoes that are tender. Wearing oven mitts, cover the pan again and continue to roast until all the vegetables are tender, 10 to 20 minutes. Remove from the oven and place the potatoes in one bowl and the beets in another bowl. Stir the dill into the potatoes and the chives into the beets. Set aside.

Step 4

Combine the cucumbers, kefir, sour cream, onion, mint (if using), lemon juice, and 1 1/2 teaspoons salt in a blender; blend until smooth, adding ice water by the tablespoonful if necessary to thin to your desired consistency. Taste and add more salt if needed. (At this point the cucumber soup can be refrigerated in an airtight container for up to 1 day; for an extra-silky texture, strain the soup before refrigerating.)

Step 5

Pour the soup into 4 bowls. Divide the warm potatoes and warm beets among the bowls, dollop with sour cream, and sprinkle with chives. Drizzle with the remaining oil and serve.

Adapted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017. Photographs by Ken Carlson.

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Tofu Scramble-Stuffed Peppers

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Step 1

Fill a pot with water, and bring to a boil over high. Carefully drop pepper halves into water, and cook until beginning to soften, 3 to 5 minutes. Remove pepper halves, and place, cut side down, on paper towels to drain.

Step 2

Preheat oven to 350ºF. Line a large baking sheet with parchment. Heat 1 tablespoon of the oil in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add slaw, carrots, hemp seeds, and ginger; sprinkle with 1/2 teaspoon of the salt, and cook, stirring occasionally, until vegetables are tender, about 2 minutes. Stir in curry powder, turmeric, cumin, black pepper, and chili powder, if desired. Cook, stirring constantly, until spices are toasted, about 1 minute. Add remaining 1 tablespoon oil; crumble tofu into skillet. Add coconut aminos, and stir in remaining 1/2 teaspoon salt. (You’ll need less salt if you use tamari.) Cook, stirring often, until warmed through and well combined, about 2 minutes.

Step 3

Place bell pepper halves, cut side up, on prepared baking sheet. Divide tofu among pepper halves, mounding slightly. (Cover and refrigerate any extra tofu for another use.)

Step 4

Bake until warmed through and lightly toasted on top, about 20 minutes. Sprinkle with cilantro just before serving, if desired.

Spinach-Feta Mini Frittatas

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How to Make It

Step 1

Preheat oven to 375ºF. Heat oil in a large skillet over medium. Add shallot, and cook, stirring often, until softened, about 1 minute. Add spinach in batches, and cook each batch, stirring often, until wilted, 1 to 2 minutes, before adding next batch. Stir in salt and 1/2 teaspoon of the pepper. Remove from heat.

Step 2

Divide feta, tomatoes, and olives among 12 silicone muffin cups on a baking sheet. Squeeze any excess water from spinach mixture, and divide among cups.

Step 3

Whisk together eggs, yogurt, oregano, and remaining 1/4 teaspoon pepper in a large bowl until well blended. Divide egg mixture evenly among muffin cups. Gently stir with a wooden pick to distribute fillings.

Step 4

Bake until frittatas are just set, 25 to 30 minutes. Let cool 5 minutes, and then pop frittatas out of muffin cups. Serve hot.

Step 5

Make Ahead: Let frittatas cool completely; cover and refrigerate. Eat cold or reheat in microwave or wrapped in foil in toaster oven.

Lemon-Ricotta Pancakes

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How to Make It

Step 1

Preheat oven to 200ºF. Whisk together coconut flour, arrowroot, lemon zest, baking soda, and salt in a large bowl. Process eggs, ricotta, milk, maple syrup, and lemon juice in a blender until smooth, about 15 seconds.

Step 2

Add ricotta mixture and chia seeds to flour mixture, and stir until well blended.

Step 3

Heat a griddle or large skillet over medium. Brush with butter, and drop batter by scant 1/4 cupfuls, spreading to form 3-inch pancakes. Cook until bubbles form and pop and undersides are golden, 2 to 3 minutes. Carefully flip and cook until golden on both sides and cooked through, 1 to 2 minutes more. Keep warm in oven while cooking remaining pancakes.

Step 4

Make Ahead: Let pancakes cool completely; wrap in plastic wrap, and refrigerate or freeze. Reheat in a skillet or toaster oven.

Breakfast Barley with Banana & Sunflower Seeds

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Health.com

March 2016

Are you usually in a rush in the morning and need something healthy and filling to help power your day? Then this barley breakfast bowl with bananas and sunflower seeds is for you. It’s microwavable, versatile, and good on the go.

Barley is a tasty whole grain rich in protein and nutrients such as iron and magnesium. The high fiber content in barley stimulates your digestive system and makes you feel fuller longer, which can help with appetite regulation and weight loss. The bananas are packed with potassium and prebiotics that help balance the bacteria in your gut. Sunflower seeds contain vitamin E, protein, and healthy fats that raise good cholesterol levels.

The video above shows how you can make this easy recipe with only five simple ingredients: pearl barley, water, bananas, sunflower seeds, and honey. Whipping it up is so simple, it takes about the same time and energy as buttering a slice of toast. Just microwave the barley and water for six minutes and throw in the ingredients on top—then eat and enjoy.

How to Make It

Step 1

Combine 2/3 cup water and barley in a small microwave-safe bowl. Microwave on HIGH 6 minutes.

Step 2

Stir and let stand 2 minutes.

Step 3

Top with banana slices, sunflower seeds, and honey.

The CarbLovers Diet

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Ground Sirloin Sliders

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Step 1

Remove some of the fluffy center from the buns so that they will sit well on top of burgers; set aside.

Step 2

Combine sirloin with Worcestershire and pepper, and form into 12 (2-inch) flat patties.

Step 3

Preheat a lightly oiled grill pan over moderate heat until hot but not smoking. Cook burgers over moderate heat, turning, and evenly top with cheese, about 2 minutes per side for medium or until cheese is melted. (Use a meat thermometer to check that burgers have reached 160°.) Transfer the burgers to a plate, and grill the buns, cut sides down, 1-2 minutes or until toasted.