Sunday, March 31, 2013
Healthy BBQ & Grilling Recipes: Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Aug 26, 2012 This was delicious and very easy to make. My grill was not working properly, so the eggplant was only partially cooked in the time I needed it, so I diced it up and use the olive oil and 1 small minced clove of garlic to sauté it until it was fully cooked, removed it from the heat. and mixed in the rest of the ingredients while eggplant was still hot. Chilled for an hour and it was wonderful. I will make this again, for sure.—dochele
Healthy Makeover Recipes: Healthier Chocolate Covered Strawberries
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Healthy Breakfast Recipes: Kale and Banana Smoothie
Aug 25, 2010 The first time I made this, I followed the recipe as written, except that I used cow's milk. It was just okay (three stars). Today I tried it again with a few more changes. In addition to using cow's milk (because that's what I like and what I have on hand), I added a big handful of frozen strawberries, four or five ice cubes, and extra milk. I liked it much better that way . . . both because it was cold and because the flavor was fruitier. It was almost milkshake-like. My little boy (almost 2 yrs old) loved it. With the modifications, this is a four-star recipe.—Elisabeth Thomas
Healthy Main Dish Recipes: Blackened Chicken
Aug 08, 2003 Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too moist (sheesh is that possible?). If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. :)—JEMJEN24
Ugali w/ Peanut Stew
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Saturday, March 30, 2013
MyPlate Recipes: Avocado and Edamame Dip
Jun 01, 2010 Okay, so I decided to try this out to step away from the normal guac and it turned out really well. I modded the recipe a little to work with what I had in my kitchen. I subbed a stalk of chives for the cilantro, a lime for a lemon and chicken stock for olive oil. I also decided to sweeten the onions up by sautéing them in the last drops of my olive oil. And I used two avocados that were medium sized. So the recipe may have been changed around a good bit but the heart of it was the same. The guac/dip/spread had a great nutty flavor while still allowing the richness of the avocado to play with the citrus and spices present. And just to backup the validity of this seemingly odd recipe, two of my hispanic friends who have grown up with and enjoy authentic guacamole LOVED it. Make this the next time you're looking for a little change of pace!—laxking15
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