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    327 Recipes

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    Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber. From Everyday Food, November 2010 and

    Recipe #485843

    Shira Bocar shares recipes for nutritious but satisfying snacks. From Martha Stewart Living, October 2004 and

    Recipe #485842

    This yogurt and quinoa breakfast dish from nutritionist Cynthia Sass's "Cinch!" cookbook gets an extra boost of nutrition from a surprising source: cinnamon. The flavorful spice contains four times as many antioxidants as a handful of blueberries. From The Martha Stewart Show, January 2011 and

    Recipe #485841

    Black quinoa (like red) has a firmer texture than the white variety, and makes a great alternative to breakfast cereal. Soft avocado provides a great contrast. From Martha Stewart Living, January 2011 and

    Recipe #485840

    This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. If you don’t want to buy a whole jar of the spices, look for them in the bulk spice section in natural-foods stores and buy just what you need for this recipe. Serve over brown rice, millet or quinoa. From EatingWell: March/April 2011. Posted for ZWT8.

    Recipe #485207

    This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens and garlic drizzled with ghee (clarified butter). This version incorporates vibrant flavors that can easily accompany any meal or even be served with a dip for an appetizer. From EatingWell: January/February 2008. Posted for ZWT8.

    Recipe #485206

    Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.

    Recipe #485202

    A lassi is an Indian smoothie made with yogurt, sometimes offered as an aperitif or as a "side" to calm down a fiery meal. Thanks to a ripe mango and orange-flower water, this version is sweet and fragrant. It's perfect for an afternoon refresher or an after-dinner treat. From (Eating Well Summer 2003)

    Recipe #485200

    I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

    Recipe #485199

    From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.

    Recipe #485125

    Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.

    Recipe #485123

    Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she suggests "try this on raw veggies, sprinkled over boiled potatoes or stir a pinch into your plain soy yogurt." Look for the mango powder, black salt and carom seeds in Indian groceries or spice shops.

    Recipe #485122

    Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.

    Recipe #485119

    For the ZWT8 - "A French Love Affair" Challenge, I chose to modify Annacia's recipe for Recipe#457488 #457488. Annacia's recipe sounds lovely and I hope these modifications will do the original recipe justice. I could not find lavendar flowers anywhere, and went to 3 markets, so I substituted Herbes de Provence (with lavendar) for the original ingredient. For this recipe a 2-pound grass-fed beef chuck roast was used; a larger roast can be used and the measures and cooking time would be about the same. I chose to cook this on high temperature for 2 hours, then low for 4 hours. Longer lower temperature cooking times will produce a roast that is so tender you can eat it with a spoon. Bon appetit ! NOTE: Make sure to measure your peppercorns before grinding.

    Recipe #484031

    From my Organic Gardening magazine, J/J 2012, this was on an ad page for Florida Crystals Organic Agave Nectars and Organic/Natural sugars. Sounds really good for these hot summer months. As always, I would cut the sugar to taste.

    Recipe #483867

    From "Mary Ann's Gilligan's Island Cookbook". Recipe from Connie and Russell Johnson, AKA Professor Roy Hinkley AKA "The Professor". Posted for ZWT8 - Ireland.

    Recipe #483035

    From "Mary Ann's Gilligan's Island Cookbook" by Dawn Wells (Mary Ann herself), Ken Beck and Jim Clark. I got this cookbook in a swap and it's got some very humorous quotes and recipe titles. This recipe for French toast is posted for ZWT8 - France. Did you know Mr. Howell once said, "If it weren't for the money, I'd rather be poor."

    Recipe #483034

    From the cookbook "St. George Island Cuisine", this recipe was submitted by Peggy Roche Juppe. I've not tried this recipe but it sounds like it would be tasty. NOTE: the original recipe DOES NOT call for eggs, and all similar recipes I've looked at call for at least one egg -- I've added an egg to the ingredients list. Recipe posted for ZWT8 - Ireland.

    Recipe #482978

    I got this basic hummus recipe from a friend, who's husband is a chef. I've adjusted and added a few things to it and we love it just like this. This hummus does not contain tahini, but does contain toasted sesame oil. The greek yogurt helps smooth the consistency and the fresh ground pepper adds just a bit of a bite. Serving size is estimated!

    Recipe #460831

    I absolutely love the Rotel Salsa recipe I adopted from lazyme - recipe#315990 - I use it all the time when we have anything Mexican or Southwestern. I've been on a strict diet lately, and this is a recipe I modified to fit my tastes, and of course, it's got Rotel Salsa in it. The lime juice in the fresh salsa helps to keep the avocado a pretty color and the salsa itself adds just the right amount of spice. Hope you enjoy it as much as I do - I love this stuff. Serving size is for 1 person - for an individual breakfast, lunch or snack.

    Recipe #460173

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