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    You are in: Home / Cookbooks / Carbs!
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    67 recipes in

    Carbs!

    Grains to pastas!
    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    10 Reviews |  By Rita~

    Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com

    Recipe #54016

    13 Reviews |  By Rita~

    After the holidays we need some healthy food.

    Recipe #54017

    17 Reviews |  By Rita~

    Barley has been cultivated since the Stone Age and fermented to make beer soon after. Folk medicine has made use of barley water, made by simply soaking barley in water, as a tonic during convalescence. "Pearl" barley is the name of the grain when it's been polished, after the husk and bran have been removed. It's the form most commonly used in soups. This grain has one significant health advantage compared to most other cereal grains (oats and corn for example) it is very low on the glycemic index. Enjoy this old fashioned, hearty soup!

    Recipe #54120

    3 Reviews |  By Rita~

    Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!

    Recipe #54121

    1 Reviews |  By Rita~

    From Dr Weil. Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.

    Recipe #54130

    1 Reviews |  By Rita~

    I found this on request at a Lundburg sight! Black Japonica A field blend of short grain black rice and medium grain mahogany rice. Provides interesting taste appeal with its nutty mushroom-like muskiness coupled with an exotic, subtle sweet spiciness. Desirable in dishes requiring cohesiveness of grain such as stir fry, stuffing, side dishes, casseroles. I've added dried cranberries to the recipe and stuffed it into pork chops!

    Recipe #55551

    3 Reviews |  By Rita~

    Found this at the Lundburg Family sight! Wehani A spectacular aromatic mahogany long grain with a savory musky nut-like flavor with great versatility and the ability to carry nearly any flavor profile well. Excellent in stuffings, salads, side dishes, entrees, pilafs and some desserts.

    Recipe #55554

    28 Reviews |  By Rita~

    A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

    Recipe #55617

    5 Reviews |  By Rita~

    Not your normal stuffed mushrooms! I also add 1 cup of wine to the pan after the mushrooms are in it to steam them while baking.

    Recipe #56887

    5 Reviews |  By Rita~

    You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal.

    Recipe #57277

    4 Reviews |  By Rita~

    CreamMMMYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY!!!!

    Recipe #57286

    3 Reviews |  By Rita~

    Serve on a bed of herbs, mixed greens and very thinly sliced red onions. A great summer salad, using fresh home grown ingredients!

    Recipe #57290

    57 Reviews |  By Rita~

    Using canned beans makes this dish not just quick and easy but delish! And you have everything in your cabinet so make it now!

    Recipe #61726

    13 Reviews |  By Rita~

    This is for my Son!!!! A great side but my son makes a meal out of it!

    Recipe #61791

    2 Reviews |  By Rita~

    Flavorful,Robust and Good for You! Vegans can use water or Vegetable Stock recipe #54127 instead of chicken broth. This recipe is for a crowd s but can be easily cut in half.

    Recipe #61852

    1 Reviews |  By Rita~

    Different! But so good! This dish is so complete it has the protien, carbs, fiber and bursting with flavor!

    Recipe #93993

    4 Reviews |  By Rita~

    Make these as spicy as you like. Just add spicy hot salsa or add more jalopeno.

    Recipe #93997

    4 Reviews |  By Rita~

    This is stuffed with Turkey, and all kinds of good things.

    Recipe #93996

    9 Reviews |  By Rita~

    This side is sweet and spicy. Add more or less chipotle preppers to taste.

    Recipe #94442

    2 Reviews |  By Rita~

    DH loves his lasagna with meat and lots of sauce. So if you like it that way this ones for you! I've made this with uncooked noodles and cooked. You pick! I find the uncooked ones a bit starchy but it's quick and easy. If using cooked noodles you can cut back on the sauce. The uncooked noodles will absorb the sauce. But be sure to let it sit for 15 minutes before cutting into it. I use a deep pan so it doesn't flow over.

    Recipe #95517

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