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Category: The best recipes


Citrus-Cilantro Salsa The best recipes

Citrus-Cilantro Salsa

YieldServes 4 (serving size: about 1/2 cup)This grapefruit and orange salsa is an easy way to give any meal a fiber boost, as it packs an impressive four grams per serving. Pomegranate arils provide bursts of tang and texture, while fresh cilantro and jalapeños provide a refreshing kick. Spoon this salsa over grilled seafood or scoop it up with homemade tortilla chips.

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Soothing Cardamom Sipper The best recipes

Soothing Cardamom Sipper

YieldServes 1 (serving size: about 1 cup)Wind down at the end of the day with the adult version of a glass of warm milk. Research shows cardamom may help ward off stomach ulcers. It and sesame seeds (the essential ingredient in tahini) also have heart-healthy and anti-inflammatory benefits. Be sure to use refrigerated coconut milk (found with nut milks in the dairy case) and not canned coconut milk.

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Supercharged Kale-Avocado Smoothie The best recipes

Supercharged Kale-Avocado Smoothie

YieldServes 1 (serving size: about 1 1/2 cups)This hydrating smoothie is jam-packed with nutrients, delivering one-third your daily goal of vitamin A and 100 of vitamin K—two important nutrients many of us don& 39;t get enough of. Matcha green tea powder delivers a jolt of caffeine without the jittery side effects, helping you power through your holiday to-do list with sustained energy and alertness.

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Horseradish-Dill Sour Cream Sauce The best recipes

Horseradish-Dill Sour Cream Sauce

YieldServes 4 (serving size: about 2 Tbsp.)We absolutely love the pungency and heat of prepared horseradish. While too hot to eat on its own, it absolutely sings in a rich sour cream sauce. Dollop the sauce over steak or salmon, or serve with roasted potato wedges. You can also use horseradish to add dimension to a cheese sauce or bolster a crunchy, creamy coleslaw.

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Neapolitan Cheesecake The best recipes

Neapolitan Cheesecake

How to Make ItStep 1Tightly wrap outside of a 7-inch springform pan with aluminum foil. Lightly coat pan with cooking spray. Process cookies, 2 tablespoons of the sugar, and 1/4 teaspoon of the salt in a food processor until finely ground, about 20 seconds. Add butter; pulse to incorporate, about 5 times.

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Beet, Carrot, and Pistachio Salad The best recipes

Beet, Carrot, and Pistachio Salad

YieldServes 6 (serving size: about 1 cup)Bring a bit of sunshine to your plate with this golden beet and purple carrot salad. Fresh dill has a grassiness that will transport you to warmer days; it also contrasts beautifully with the earthy sweetness of the beets. Use any extra remaining dill in yogurt dressings, toss with roasted vegetables, or stir into beaten eggs before scrambling.

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Shiitake-and-Sesame Bok Choy The best recipes

Shiitake-and-Sesame Bok Choy

YieldServes 4 (serving size: 2/3 cup)Shiitake mushrooms are thinner and denser than cremini or button mushrooms; they’ll brown quickly in the pan without releasing too much liquid. These mushrooms also have a rich, meaty flavor that boosts the bok choy and marries well with the toasted sesame oil.Ingredients1 pound quartered baby bok choy2 teaspoons toasted sesame oil8 ounces sliced shiitake mushrooms3 sliced green onions3 minced garlic cloves2 teaspoons fresh lime juice1/2 teaspoon kosher salt1/8 teaspoon black pepper1 tablespoon chopped cilantro1 teaspoon toasted sesame seedsNutritional InformationCalories 86Fat 5gSatfat 1gUnsat 4gProtein 3gCarbohydrates 8gFiber 3gSugars 3gAdded sugars 0gSodium 201mgCalcium 13 DVPotassium 14 DVHow to Make ItStep 1Heat toasted sesame oil in a skillet over medium-high.

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Steak with Mixed Olive Tapenade, Butternut Squash, and Green Beans The best recipes

Steak with Mixed Olive Tapenade, Butternut Squash, and Green Beans

This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans.

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Spanish-Style Roasted Potatoes The best recipes

Spanish-Style Roasted Potatoes

YieldServes 4 (serving size: 3/4 cup)Paprika, fresh oregano, and olives turn everyday roasted potatoes into a spectacular side. Serve with a chorizo-flecked frittata or pan-grilled steak or chicken.Ingredients1 pound halved small Yukon Gold potatoes3 tablespoons extra-virgin olive oil2 teaspoons minced fresh rosemary2 teaspoons paprika3 tablespoons chopped pitted Castelvetrano olives1 tablespoon chopped fresh parsley1/4 teaspoon kosher salt.

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Korean Barbecue Pizza The best recipes

Korean Barbecue Pizza

YieldServes 4 (serving size: 2 slices)We gave a crowd-pleasing classic like barbecue chicken pizza a Korean spin. Fresh mozzarella is mild enough to complement the caramel and chile notes in the sauce and is a great canvas for the fresh carrot and radish salad on top. Roll out and build the pizza on a large sheet of parchment paper so you can place both directly on the hot pizza stone.

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Cinnamon-Laced Chili The best recipes

Cinnamon-Laced Chili

YieldServes 6 (serving size: 1 cup)This take on Cincinnati chili forgoes the traditional spaghetti accompaniment, though you can serve it over hot cooked noodles if you like. While many cooks think of cinnamon only as a spice for baked goods and sweets, it’s fantastic in savory dishes—particularly roasted, braised, and stewed meats like beef, pork, and chicken.

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Kale-and-Chickpea Grain Bowl with Avocado Dressing The best recipes

Kale-and-Chickpea Grain Bowl with Avocado Dressing

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 50fi of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick cooking whole grain.

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Vegetarian Bolognese The best recipes

Vegetarian Bolognese

When it comes to meat sauces, Bolognese is the heavyweight champion of the pasta world, clocking in at over 800 calories with almost 1,800mg sodium. The traditional dish has a rich cast of characters—up to three kinds of meat, cream, cheese, pasta—and packs half a day’s worth of sat fat into just one serving.

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Avo-Berry Smoothie Bowls The best recipes

Avo-Berry Smoothie Bowls

Start your day with a rich, creamy smoothie bowl full of anti-inflammatory foods. Aside from easing inflammation, this breakfast offers you the heart-healthy benefits of avocados’ unsaturated fats, plus more than half your daily fiber in one serving—enough to help keep you full until lunchtime. Keep the berries frozen (both the ones blended into the smoothie and the ones on top of the bowl) for great texture.

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Citrus Sunrise Smoothie The best recipes

Citrus Sunrise Smoothie

With a one-two punch of mango and coconut, this is a perfect blend for those who enjoy a taste of the tropics. This recipe calls for frozen fruit, letting you still reap the nutritional benefits of out-of-season fruit like mango. Just one serving offers 100 of your daily goal for vitamin C and over one-quarter your daily calcium needs in a low-calorie package.

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Chickpea and Kale Curry The best recipes

Chickpea and Kale Curry

Step 1Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds.

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These Chorizo and Bell Pepper Tostadas Take Just 20 Minutes to Make The best recipes

These Chorizo and Bell Pepper Tostadas Take Just 20 Minutes to Make

YieldServes 4 (serving size: 1 tostada)Uncured Mexican chorizo is raw ground pork laced with garlic, cumin, oregano, and chile powder—not the dried, cured links. Try it on a baked potato, too.Ingredients1 tablespoon canola oil, divided8 ounces ground pork2 ounces Mexican chorizo3 cups sliced yellow onion (about 1 large)1 cup sliced red bell pepper (about 1 medium)1 cup sliced yellow bell pepper (about 1 medium)1/2 teaspoon ground cumin1/2 teaspoon chili powder3/8 teaspoon kosher salt4 tostada shells1 ripe avocado, sliced3 tablespoons crumbled queso fresco2 tablespoons fresh cilantro leaves8 lime wedgesNutritional InformationCalories 352Fat 23gSatfat 7gUnsat 12gProtein 17gCarbohydrate 22gFiber 6gSugars 6gAdded sugars 0gSodium 430mgCalcium 7 DVPotassium 12 DVHow to Make ItStep 1Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high.

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The Only Basic Oatmeal Recipe You'll Ever Need The best recipes

The Only Basic Oatmeal Recipe You'll Ever Need

Searching for the perfect basic oatmeal recipe? Our tried-and-true formula is sure to be a keeper. Simple ingredients, easy directions, and plenty of fiber and protein make the beloved healthy breakfast staple more delicious than ever. Best of all, it& 39;s totally customizable—add your favorite nutritious mix-ins such as fresh fruit, sliced nuts, or a dollop of peanut butter.

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Job's Tears Salad with Bacon Dressing The best recipes

Job's Tears Salad with Bacon Dressing

Job’s tears are a gluten-free whole grain, distinctly large, with a mild corn-rice flavor that’s versatile enough to use in countless dishes. Find it at health food stores and Asian markets. While the salad stands before serving, the warm vinaigrette will slightly tenderize the thinly shaved vegetables.

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Lobster Roll Deviled Eggs The best recipes

Lobster Roll Deviled Eggs

YieldServes 8 (serving size: 2 halves)Eggs steam perfectly in the Instant Pot, making this once labor-intensive appetizer a breeze. Classy enough for a dinner party while casual enough for game day, these Lobster Roll Deviled Eggs combine two fun foods into one delicious dish. If you’re looking for a more budget-friendly dish, substitute pre-cooked shrimp for the lobster tail.

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