“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

June 24, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I was looking at several sites for a Buffalo Cauliflower Wings recipe to pass along and came across the one that sounded the best from the PBS Recipe website. Made using Cauliflower Florets along with several Spices, Celery, and a Vegan Ranch Dressing. You’ll never miss the meat with this week’s recipe! Again its off the PBS Food website which has a fantastic and large selection of Recipes for all Cuisines, Diets, and Tastes so check it out today and always support your local PBS Stations. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Vegan Buffalo Cauliflower Wings
A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it.
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

“Meatless Monday” Recipe of the Week – Vegan Buffalo Cauliflower Wings

May 6, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Vegan Buffalo Cauliflower Wings. I came across a few versions of this recipe but I went with the one on the PBS Recipe site! I love their recipes and huge selection to choose from so check it out today! Who needs Meat! You can find this recipe at the PBS website. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Vegan Buffalo Cauliflower Wings
Ingredients
1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 – Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 – In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 – Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.
http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

“Meatless Monday” Recipe of the Week -Porcini Pasta

March 11, 2019 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for Porcini Pasta. Spaghetti, Fresh Porcini Mushrooms, and Parmigiano-Reggiano make up this recipe. Several sites has versiuons of this recipe but I went with the one from the PBS/Recipes website. Check out the PBS site for some fantastic recipes! Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Porcini Pasta

Ingredients
6 cups water
1 1/2 teaspoons salt
150 grams spaghetti
1 tablespoon olive oil
180 grams fresh porcini mushrooms (cleaned and sliced)
2 tablespoons unsalted butter
30 grams Parmigiano-Reggiano

Directions
1 – Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
2 – While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
3 – When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
4 – Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
5 – Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it’s fully incorporated into a creamy sauce.
6 – Return the sauteed porcinis to the pan and toss to distribute evenly.
http://www.pbs.org/food/recipes/porcini-pasta/

“Meatless Monday” Recipe of the Week – Spiced-Chickpeas Nachos

February 25, 2019 at 6:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s Meatless Monday” Recipe of the Week is – Spiced-Chickpeas Nachos. Nachos using one of my favorites, Chickpeas! The Chickpeas are seasoned with Shallot, Ground Cumin, Ground Chili Powder, and Salt. You’ll also need Corn Tortilla Chips, Cheddar Cheese, Pepper Jack Cheese, Tomatoes, Black Olives, Cilantro, and Green Onions. Who needs the Meat with this Dish! It’s from the PBS Recipe website. The PBS site has a great selection of recipes for all tastes and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/recipes/

Spiced-Chickpeas Nachos
Ingredients
1 tablespoon olive oil
1 shallot, minced
1 (15-ounce) can of chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt
Corn tortilla chips
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded medium cheddar cheese
1 roma tomato, diced
1/4 cup black olives
1 tablespoon minced cilantro
1 green onion, sliced

Directions
1 – In a medium skillet, add the olive oil. When warm, add the shallot and cook until softened, about 2 to 3 minutes. Pour in the chickpeas and season with the spices and a few pinches of salt. Add more olive oil if needed, I added a tablespoon more. Cook until softened, about 5 minutes, stirring regularly.
2 – Preheat oven to 200 degrees F. On a foil-lined baking sheet, add one even layer of chips. Add half of the chickpeas and half of the cheese. Top with another layer of chips and again top it with the rest of the chickpeas and cheese. Transfer to the oven to bake for 5-7 minutes, or until the cheese is evenly melted. Sprinkle the nachos with minced tomato, black olives, minced cilantro and green onion.
http://www.pbs.org/food/recipes/spiced-chickpeas-nachos/

“Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash

July 2, 2018 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash. I found this one on many web sites and I’m going with the one from the PBS Recipe web site. The Maple Glazed Acorn Squash and Rice had me sold on the dish! You can find this recipe at the PBS/Recipe website. At the PBS site they have an incredible selection of recipes from all cuisines. So check it out today and don’t forget to Support your local PBS Network! So enjoy and Eat Healthy in 2018! http://www.pbs.org/food/recipes/

Wild Rice Arugula Salad with Maple Glazed Acorn Squash
Combine wild rice, maple glazed acorn squash, pomegranate and goat cheese.

Ingredients
For the Acorn Squash:
1 small acorn squash, halved, cut into 1/4-inch slices and seeds discarded
1 teaspoon maple syrup
Salt
For the Rice:
1/2 cup wild rice
1 1/4 cup water
Pinch of salt
1 teaspoon olive oil
For the Dressing:
1 tablespoon olive oil
Juice from 1 lemon
1 garlic clove, minced
Salt
Freshly ground pepper
For the Assembly:
3 ounces baby or regular arugula
2 tablespoons minced fresh Italian parsley
Seeds from 1/4 pomegranate
1 ounce goat cheese, crumbled

Directions
1 – Preheat your oven to 350 degrees F. On a parchment-lined baking sheet, spread out the slices of acorn squash. Brush both sides of the slices with maple syrup and sprinkle with a few pinches of salt. Transfer to the oven to roast for 20 to 25 minutes, until the squash is tender with a fork. The cook time may depend on the size of your squash so just be sure to check on it.
2 – Meanwhile, in a small saucepan, set over medium heat, combine the rice, water, salt and olive oil. Bring the mixture to an aggressive simmer and then immediately lower to a gentle simmer and cover. Cook the rice until water is evaporated and until the texture is tender, about 10 to 15 minutes. Wild rice depends on the type you end up buying; I’d recommend following the instructions on the back of the bag (it most likely will be similar to these instructions but may vary slightly).
3 – In a small bowl, whisk the dressing ingredients together, along with a few pinches of salt and a few turns of freshly ground pepper.
4 – At this point, you can store all of the components separately and toss everything together before serving. If you want to assemble now, toss the arugula and Italian parsley with the dressing, being sure the leaves are thoroughly coated with the dressing. Add the rice and toss once more. Arrange the slices of acorn squash and top with the pomegranate seeds and goat cheese crumbles.
http://www.pbs.org/food/recipes/wild-rice-arugula-salad-maple-glazed-acorn-squash/

People Who Follow Low-Fat Diets Have Higher Mortality Rates, Study Says

August 30, 2017 at 9:27 AM | Posted in PBS | Leave a comment
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Found this interesting article on Low-Fat Diets on the PBS website. Click the link at the bottom to see the full article.

 

People Who Follow Low-Fat Diets Have Higher Mortality Rates, Study Says

Excess carbohydrates—not total and saturated fats—are more harmful for human longevity, according to a new diet study. These results contradict decades of health advice to reduce fat intake.

Researchers in the study, called PURE (Prospective Urban Rural Epidemiology), recorded the food intake of over 135,000 people from 18 different countries, including high-, medium-, and low-income nations. They found that those who ate plenty of butter, cheese, and meats lived up to 23% longer lives than those who cut back on fats……..

* Click the link below to read the full article
http://www.pbs.org/wgbh/nova/next/body/people-who-follow-low-fat-diets-have-higher-mortality-rates-study-says/

Meatless Monday Recipe of the Week – Late Summer Succotash with Mustard Greens

September 12, 2016 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s Meatless Monday Recipe of the Week is Late Summer Succotash with Mustard Greens. Tomatoes, Red Bell Peppers, Zucchini, Corn and more make up this week’s recipe. It’s from the PBS/Recipes web site. PBS is not only a great TV channel but they have a fantastic website with a great selection of recipes for all cuisines. So check it out soon! http://www.pbs.org/food/recipes/

 

 

Late Summer Succotash with Mustard Greens

This simple, summer succotash features zucchini, lima beans and tomatoes.PBS3

Ingredients
1 tablespoon olive oil
1 red bell pepper, destemmed and diced
1 zucchini
1/2 pint cherry tomatoes
Salt
2 ears of corn
2 green onion sliced
3 garlic cloves
2 tablespoons minced Italian parsley
1 1/2 cup lima beans (fresh or frozen)
Juice from 1/2 lemon
Black pepper
Sesame seeds
1 bunch of mustard greens, loosely chopped

 
Directions
1 – In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
2 – Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.

http://www.pbs.org/food/recipes/late-summer-succotash-mustard-greens/

“Meatless Monday” Recipe of the Week – Tunisian Grilled Salad (Slata Mechouia)

July 25, 2016 at 4:59 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Tunisian Grilled Salad (Slata Mechouia). Peppers, Tomatoes, Onions, and Spices make up this week’s recipe. It’s from the PBS/Recipe web site. Visit the PBS site and please support your local PBS Channels! http://www.pbs.org/food/recipes/

 

*The recipe gives options of Vegetarian and a Meat option

 

 

Tunisian Grilled Salad (Slata Mechouia)

Tunisian Grilled Salad is also known as Slata Mechouia featuring stovetop roasted peppers, onions, and tomatoes on baguette slices

Ingredients
2 to 3 medium-large green peppers (I use 3 poblanos, or 2 bell peppers and 1 jalepeno)PBS3
2 to 3 Roma tomatoes (or any plum or paste tomato)
1 medium onion
3 cloves garlic
1/2 tsp ground caraway (or sub with 2 tsp ground coriander)
3 Tbsp olive oil
1 tsp salt
1/8 tsp black pepper
Optional garnishes:
1/4 cup flaked tuna
2 hard-boiled eggs
A dozen olives
2 tsp finely chopped fresh parsley

 
Directions
1 – Grill all the vegetables on a medium-hot grill, or in the oven (475 until lightly charred and softened), or directly over a burner. Grill until softened and skins are charred.
2 – Remove the vegetables from heat source and place directly in a tightly-lidded pot to make them “sweat” and for easy removal of the skins.
3 – Once cool enough to handle, remove all the skins as well as any seeds from tomatoes and peppers, and any charred flesh. (It’s ok for there to be the occasional charred bits, this will add flavor).
4 – On a chopping board, finely chop everything together until the pieces are smaller than or about the size of peas. (You can also use a food processor to do this, but don’t process so far that you get a puree, there should still be small chunks.)
5 – Transfer to a bowl and add the ground caraway, salt, black pepper, and olive oil. Taste, and add more seasonings if needed.
6 – Top with the optional garnishes if you wish, and serve with a fresh or toasted baguette.

http://www.pbs.org/food/recipes/tunisian-grilled-salad-slata-mechouia/

“Meatless Monday” Recipe of the Week – Strawberry Bread Pudding

May 30, 2016 at 4:56 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, PBS | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Strawberry Bread Pudding. Enjoy a meatless Breakfast, prepared under 30 minutes, with this week’s “Meatless Monday” Recipe of the Week . You can find this recipe on the PBS/Recipe website. The site is loaded with delicious recipes for all cuisines! http://www.pbs.org/food/recipes/

 

 

Strawberry Bread Pudding

Ingredients
2 cups milk
2 tablespoons unsalted melted and cooled butter PBS3
1 teaspoon vanilla extract
1/3 cup powdered sugar, plus more for topping
1 pound of strawberries, divided
Pinch of salt
2 large eggs
8 cups of cubed bread (your choice on type)
1 tablespoon powdered sugar, sifted, as garnish

 
Directions
1 – Preheat your oven to 350 degrees F. Spray a 2.5 quart baking dish with cooking spray and set aside.
2 – Set aside 3 or 4 strawberries and slice them up (we’ll use them later). In a blender, add the milk, melted butter, vanilla extract, powdered sugar, strawberries, salt and eggs. Blend for about 1 minute, until the strawberries have combined with the liquid. Transfer the cubes of bread and add the sliced strawberries. I like to toss the whole thing together so the fresh strawberries are evenly distributed throughout the bread pudding. Pour the strawberry milk over the bread. If there are any cubes of bread that haven’t been coated in liquid, push them around so they can absorb some of the delicious strawberry milk.
3 – Transfer to the oven to bake for about 25 to 30 minutes, until the top of the bread cubes are lightly golden brown. Dust with powdered sugar and serve warm.

http://www.pbs.org/food/recipes/strawberry-bread-pudding/

“Meatless Monday” Recipe of the Week – Festive Stuffed Shells

May 2, 2016 at 4:59 AM | Posted in PBS | Leave a comment
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From the website of PBS/Recipes, Festive Stuffed Shells. Also included is a recipe for Quick Baby Spinach Salad. You can find both recipes on the PBS/Recipe website which has a great selection of recipes for all tastes and cuisines, Enjoy! http://www.pbs.org/food/recipes/

 

Festive Stuffed Shells

Festive Stuffed Shells can be the star of this magical holiday meal. I love to prepare this satisfying pasta dish to serve at gala gatherings.

Ingredients
20 to 22 jumbo pasta shells
3 to 4 large russet potatoes, baked and cooledPBS3
¼ cup unsweetened nondairy milk
½ cup diced yellow or sweet onion
1 teaspoon fresh minced garlic
¼ teaspoon sea salt
2 cups lightly packed baby spinach, finely chopped
1⅓ cups your favorite prepared marinara sauce, plus more for serving
Chopped fresh flat-leaf parsley, for garnish (optional)
Directions
1 – Preheat the oven to 400 degrees F.
2 – Bring a large pot of salted water to a boil over medium-high heat. Add the shells. Decrease the heat to medium-low and cook, stirring occasionally, until the shells are almost cooked but still quite firm. Drain and let cool.
3 – Meanwhile, slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon. Measure out 3 cups of the potato pulp, making sure to pack it very tightly into the measuring cup. Put the 3 cups of the potato pulp in a high-performance blending appliance.
4 – Add the nondairy milk, onion, garlic, and salt. Process until smooth. Transfer to a large bowl. Fold the chopped baby spinach into the potato mixture.
5 – Spread 1 cup of the marinara sauce into the bottom of a 9 x 12 inch casserole dish. Spoon about 1 ½ tablespoons of the potato filling into each of the shells. Place each shell into the prepared casserole dish. Repeat until all shells are stuffed. Top each shell with 1 heaping teaspoon of the marinara sauce.
6 – Cover loosely and bake 50 minutes to 1 hour, until the sauce is bubbling. Uncover during the last 5 to 7 minutes. Cool 5 to 10 minutes before serving. Sprinkle with optional chopped fresh flat-leaf parsley, if desired. Serve extra sauce in a gravy boat or small bowl to pass around the table.
Tips/Techniques
* Serve 3 to 4 shells per person arranged on top of Quick Baby Spinach. For a completely oil-free recipe, use no-oil marinara sauce.

Quick Baby Spinach Salad

Ingredients
3 cups lightly packed baby spinach
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
Sea salt or Himalayan pink salt, to taste
Freshly ground pepper, to taste
Directions
1 – Put the spinach in a medium bowl.
2 – To make the dressing, put the vinegar and maple syrup in a small bowl and briskly whisk until smooth.
3 – Pour the dressing over the spinach and toss gently to coat the leaves. Top with salt and pepper as desired.
Yield: 2 to 3 servings

http://www.pbs.org/food/recipes/festive-stuffed-shells/

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