blucoat

Chef #225426

Joined: Jun 26, 2005

588 Public Recipes by blucoat

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Waldorf Salad (Low-Fat)

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This fast and healthy recipe uses yogurt rather than mayonnaise. I found it in "The Washington Post" and they adapted it from the cookbook:, "Healthy Homestyle Cooking: 200 of Your Favorite Family Recipes-With a Fraction of the Fat" by Evelyn Tribole.

Recipe #348810

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Three-Cheese Spinach Orzo Bake

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1 Reviews | By blucoat

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This recipe is healthy and delicious. This one-dish meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust. I saw this recipe in "The Washington Post". It was adapted from the cookbook, "The Six O'Clock Scramble," by Aviva Goldfarb.

Recipe #348807

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Smoked Salmon Penne

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3 Reviews | By blucoat

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This pasta dish is so easy to make because it makes its own sauce! The cream cheese melts to form an incredibly smooth and luxurious sauce that compliments that smoked salmon very well. This recipe is a favourite dinner party entree of Food Network celebrity Chef Michael Smith.

Recipe #348142

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Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)

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This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving.

Recipe #348110

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Parmesan Flan With Tomatoes & Basil (Cooking Light)

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This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008).

Recipe #348032

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Braised Lentils With Cloves

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This is a unique and flavourful recipe from "Cooking Light" Magazine. Cloves infuse the braising liquid--and thus the lentils--with savory, spicy notes. If you are using the regular sized lentils, you may have to simmer them for a little longer.

Recipe #347914

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Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

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Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009).

Recipe #347599

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Winter Three-Grain Soup

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This is an very easy, healthy, and satisfying soup from Patricia Wells, printed in the magazIne, "Food & Wine".

Recipe #347173

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Red Lentil Salad With Feta and Beets

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This is a great main dish salad; the unusual combination really works! It is healthy, satisfying, and lovely to look at. From the magazine, "Food & Wine".

Recipe #347044

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Porcini Mushroom Soup

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This is an easy and delicious soup. The porcini mushrooms add richness and depth of flavour not often found in vegetarian soups. For a lighter broth, skip the purreeing step. The soup is based on a recipe from "Gourmet Magazine" (Dec. 2008). Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating.

Recipe #347001

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Sweet & Sour Tofu

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1 Reviews | By blucoat

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An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well).

Recipe #346608

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Sesame-Maple Roasted Tofu

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3 Reviews | By blucoat

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This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine".

Recipe #346589

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Saag Tofu (Indian Tofu With Spinach)

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7 Reviews | By blucoat

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This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine".

Recipe #346585

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Honey-Vanilla Challah

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1 Reviews | By blucoat

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This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than milk, you will get a much lighter-tasting bread. You could also try using soy milk.

Recipe #346573

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Gnocchi With Zucchini Ribbons & Basil Brown Butter

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1 Reviews | By blucoat

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This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

Recipe #346534

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Okra & Chickpea Tagine

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1 Reviews | By blucoat

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This spiced dish is full of Moroccan flavour and can be made in a tagine or in a large saucepan. This healthy recipe can be made vegetarian (vegan, actually) and is low in fat and calories. It is from "EatingWell Magazine". You can play around with this recipe; I like to add a cup of sliced mushrooms!

Recipe #346494

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Southwestern Tofu Scramble

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This easy and flavourful vegetarian main dish makes a delicious breakfast, lunch or dinner! Serve with steamed corn tortillas, some extra salsa and black beans. You can also add 1 cup of black beans and/or 1 cup of sliced mushrooms. This recipe is from "EatingWell Magazine".

Recipe #346485

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Roasted Garlic-Ricotta Pasta Sauce

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1 Reviews | By blucoat

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This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Recipe #346343

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Healthy Cream of Asparagus Soup

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This is a healthy, delicious, and low-fat soup. It is also vegetarian (more specifically, vegan) and easy to prepare. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Recipe #346298

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Pumpkin Pecan Empanaditas (Mini Empanadas)

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1 Reviews | By blucoat

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These are really pretty, little, bite-size pastries/cookies. This is a traditional dessert in Spanish-speaking countries (such as Mexico) but also can be served as a sweet appetizer. You can also use jam or dulce de leche as the filling. Don't skip the glaze as it holds the empanaditas together. This recipe is from "Diana's Desserts". Filling needs at least 45 minutes to cool (less in the freezer).

Recipe #346158

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