21 |
2017-11-08 03:13:07 |
This Curried Pumpkin Soup Recipe Is Perfect for Fall |
Pumpkin is a good source of potassium and vitamin A. |
Step 1 Heat oil in a Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is tender, about 6 minutes. Stir in ginger; sauté until fragrant, about 1 minute. Add pears and cashews; cook, stirring often, until pears have softened, about 2 minutes. Step 2 Sprinkle in curry powder, turmeric, cumin, and chili powder; cook until fragrant and spices are beginning to toast, about 1 minute. Whisk in pumpkin and 3 cups broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Step 3 Working in batches, transfer soup to a high-speed blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender and place a clean towel over opening in lid. Process until smooth, about 10 seconds. Return soup to Dutch oven over medium-low heat; stir in 2 cups broth and remaining 1/2 teaspoon salt. (Stir in up to 1/2 cup additional broth, if needed, to reach desired consistency.) If desired, garnish servings with pepper and coconut yogurt. |
<L1> recipe_x_detail
id |
detail_id |
59 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
60 |
<L2> detail
id |
ts |
key |
value |
17 |
2017-11-08 03:12:01 |
Yield |
6 |
|
58 |
<L2> detail
id |
ts |
key |
value |
58 |
2017-11-08 03:13:07 |
Active Time |
25 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
217 |
<L2> ingredient
id |
ts |
value |
77 |
2017-11-08 03:12:10 |
2 tablespoons avocado oil |
|
219 |
<L2> ingredient
id |
ts |
value |
88 |
2017-11-08 03:12:18 |
1 teaspoon salt |
|
225 |
<L2> ingredient
id |
ts |
value |
191 |
2017-11-08 03:12:54 |
1 teaspoon ground cumin |
|
218 |
<L2> ingredient
id |
ts |
value |
218 |
2017-11-08 03:13:07 |
1 small yellow onion, finely chopped (1 cup) |
|
220 |
<L2> ingredient
id |
ts |
value |
220 |
2017-11-08 03:13:07 |
2 tablespoons minced fresh ginger |
|
221 |
<L2> ingredient
id |
ts |
value |
221 |
2017-11-08 03:13:07 |
2 medium Bosc pears, peeled, cored, and chopped (about 1 3/4 cups) |
|
222 |
<L2> ingredient
id |
ts |
value |
222 |
2017-11-08 03:13:07 |
1 cup raw cashews |
|
223 |
<L2> ingredient
id |
ts |
value |
223 |
2017-11-08 03:13:07 |
2 1/2 tablespoons curry powder |
|
224 |
<L2> ingredient
id |
ts |
value |
224 |
2017-11-08 03:13:07 |
1 teaspoon ground turmeric |
|
226 |
<L2> ingredient
id |
ts |
value |
226 |
2017-11-08 03:13:07 |
1/8 teaspoon chili powder |
|
227 |
<L2> ingredient
id |
ts |
value |
227 |
2017-11-08 03:13:07 |
1 15-oz. can pumpkin |
|
228 |
<L2> ingredient
id |
ts |
value |
228 |
2017-11-08 03:13:07 |
5-5 1/2 cups low-sodium vegetable broth |
|
229 |
<L2> ingredient
id |
ts |
value |
229 |
2017-11-08 03:13:07 |
Freshly ground black pepper and coconut yogurt, for garnish (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
194 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
195 |
<L2> nutritional_information
id |
ts |
value |
65 |
2017-11-08 03:12:05 |
Fiber per serving 8g |
|
197 |
<L2> nutritional_information
id |
ts |
value |
67 |
2017-11-08 03:12:05 |
Carbohydrates per serving 29g |
|
193 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
192 |
<L2> nutritional_information
id |
ts |
value |
112 |
2017-11-08 03:12:37 |
Fat per serving 16g |
|
196 |
<L2> nutritional_information
id |
ts |
value |
136 |
2017-11-08 03:12:45 |
Protein per serving 6g |
|
191 |
<L2> nutritional_information
id |
ts |
value |
191 |
2017-11-08 03:13:07 |
Calories per serving 266 |
|
198 |
<L2> nutritional_information
id |
ts |
value |
198 |
2017-11-08 03:13:07 |
Sodium per serving 528mg |
|
199 |
<L2> nutritional_information
id |
ts |
value |
199 |
2017-11-08 03:13:07 |
Iron per serving 4mg |
|
200 |
<L2> nutritional_information
id |
ts |
value |
200 |
2017-11-08 03:13:07 |
Calcium per serving 74mg |
|
id |
nutritional_information_id |
|
|
22 |
2017-11-08 03:13:14 |
This Is Valerie Bertinelli's Go-To Salad Recipe |
|
Step 1 Whisk together shallot, lime juice, lemon juice, honey, mustard, salt, and pepper; let stand for 2 minutes. Add oil in a slow, steady stream, whisking until blended. Toss together arugula, lettuce, apple, fennel, and walnuts in a large bowl. Step 2 Add dressing to salad and toss. Divide salad evenly among 4 plates and serve. |
<L1> recipe_x_detail
id |
detail_id |
62 |
<L2> detail
id |
ts |
key |
value |
5 |
2017-11-08 03:05:25 |
Total Time |
20 Mins |
|
61 |
<L2> detail
id |
ts |
key |
value |
7 |
2017-11-08 03:11:28 |
Active Time |
15 Mins |
|
63 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
237 |
<L2> ingredient
id |
ts |
value |
186 |
2017-11-08 03:12:54 |
1/4 cup extra-virgin olive oil |
|
230 |
<L2> ingredient
id |
ts |
value |
230 |
2017-11-08 03:13:14 |
1 small shallot, finely chopped |
|
231 |
<L2> ingredient
id |
ts |
value |
231 |
2017-11-08 03:13:14 |
1 tablespoon fresh lime juice |
|
232 |
<L2> ingredient
id |
ts |
value |
232 |
2017-11-08 03:13:14 |
1 tablespoon fresh lemon juice |
|
233 |
<L2> ingredient
id |
ts |
value |
233 |
2017-11-08 03:13:14 |
2 teaspoons honey |
|
234 |
<L2> ingredient
id |
ts |
value |
234 |
2017-11-08 03:13:14 |
1 teaspoon Dijon mustard |
|
235 |
<L2> ingredient
id |
ts |
value |
235 |
2017-11-08 03:13:14 |
1/2 teaspoon kosher salt |
|
236 |
<L2> ingredient
id |
ts |
value |
236 |
2017-11-08 03:13:14 |
1/4 teaspoon white pepper |
|
238 |
<L2> ingredient
id |
ts |
value |
238 |
2017-11-08 03:13:14 |
3 cups baby arugula |
|
239 |
<L2> ingredient
id |
ts |
value |
239 |
2017-11-08 03:13:14 |
1 head Bibb lettuce, torn |
|
240 |
<L2> ingredient
id |
ts |
value |
240 |
2017-11-08 03:13:14 |
1 Granny Smith apple, thinly sliced |
|
241 |
<L2> ingredient
id |
ts |
value |
241 |
2017-11-08 03:13:14 |
1 small fennel bulb, thinly sliced |
|
242 |
<L2> ingredient
id |
ts |
value |
242 |
2017-11-08 03:13:14 |
1/2 cup chopped toasted walnuts |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
204 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
203 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
205 |
<L2> nutritional_information
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Fiber per serving 3g |
|
209 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
206 |
<L2> nutritional_information
id |
ts |
value |
96 |
2017-11-08 03:12:20 |
Protein per serving 4g |
|
201 |
<L2> nutritional_information
id |
ts |
value |
201 |
2017-11-08 03:13:14 |
Calories per serving 264 |
|
202 |
<L2> nutritional_information
id |
ts |
value |
202 |
2017-11-08 03:13:14 |
Fat per serving 23g |
|
207 |
<L2> nutritional_information
id |
ts |
value |
207 |
2017-11-08 03:13:14 |
Carbohydrates per serving 13g |
|
208 |
<L2> nutritional_information
id |
ts |
value |
208 |
2017-11-08 03:13:14 |
Sodium per serving 289mg |
|
210 |
<L2> nutritional_information
id |
ts |
value |
210 |
2017-11-08 03:13:14 |
Calcium per serving 68mg |
|
id |
nutritional_information_id |
|
|
23 |
2017-11-08 03:13:21 |
How to Make Grain-Free Pumpkin Muffins |
Have leftover pumpkin? Freeze it and toss it into a smoothie. |
Step 1 Preheat oven to 350ºF. Line a 12-cup muffin pan and 4 cups of a 6-cup muffin pan with paper baking cups; lightly mist with cooking spray. Step 2 Stir together almond flour, coconut flour, cinnamon, ginger, baking powder, salt, baking soda, and ground cloves in a large bowl until combined. Whisk eggs in a separate bowl. Add pumpkin, coconut oil, molasses, syrup, and vanilla to eggs and whisk until combined. Add flour mixture to egg mixture and stir until incorporated. Fold in walnuts, cranberries, or chocolate chips, if desired. Step 3 Divide batter among muffin cups, filling them two-thirds full. Bake until cooked through, 28 to 35 minutes. Let cool in pans for about 5 minutes. Remove from pans and place on a wire rack to cool completely. Wrap leftover muffins in plastic and refrigerate for up to 5 days. |
<L1> recipe_x_detail
id |
detail_id |
65 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
64 |
<L2> detail
id |
ts |
key |
value |
37 |
2017-11-08 03:12:43 |
Active Time |
30 Mins |
|
66 |
<L2> detail
id |
ts |
key |
value |
66 |
2017-11-08 03:13:21 |
Yield |
16 muffins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
251 |
<L2> ingredient
id |
ts |
value |
68 |
2017-11-08 03:12:05 |
Pinch of ground cloves |
|
243 |
<L2> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
249 |
<L2> ingredient
id |
ts |
value |
88 |
2017-11-08 03:12:18 |
1 teaspoon salt |
|
250 |
<L2> ingredient
id |
ts |
value |
125 |
2017-11-08 03:12:31 |
1/2 teaspoon baking soda |
|
244 |
<L2> ingredient
id |
ts |
value |
244 |
2017-11-08 03:13:21 |
1 3/4 cups blanched almond flour |
|
245 |
<L2> ingredient
id |
ts |
value |
245 |
2017-11-08 03:13:21 |
1/2 cup coconut flour |
|
246 |
<L2> ingredient
id |
ts |
value |
246 |
2017-11-08 03:13:21 |
1 tablespoon ground cinnamon |
|
247 |
<L2> ingredient
id |
ts |
value |
247 |
2017-11-08 03:13:21 |
2 teaspoons ground ginger |
|
248 |
<L2> ingredient
id |
ts |
value |
248 |
2017-11-08 03:13:21 |
2 teaspoons baking powder |
|
252 |
<L2> ingredient
id |
ts |
value |
252 |
2017-11-08 03:13:21 |
4 large eggs |
|
253 |
<L2> ingredient
id |
ts |
value |
253 |
2017-11-08 03:13:21 |
1 15-oz can pumpkin |
|
254 |
<L2> ingredient
id |
ts |
value |
254 |
2017-11-08 03:13:21 |
5 tablespoons coconut oil, melted and cooled |
|
255 |
<L2> ingredient
id |
ts |
value |
255 |
2017-11-08 03:13:21 |
1/4 cup unsulfured molasses |
|
256 |
<L2> ingredient
id |
ts |
value |
256 |
2017-11-08 03:13:21 |
1/4 cup pure maple syrup |
|
257 |
<L2> ingredient
id |
ts |
value |
257 |
2017-11-08 03:13:21 |
2 teaspoons vanilla extract |
|
258 |
<L2> ingredient
id |
ts |
value |
258 |
2017-11-08 03:13:21 |
1/2 cup chopped toasted walnuts, dried cranberries, or mini chocolate chips (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
216 |
<L2> nutritional_information
id |
ts |
value |
26 |
2017-11-08 03:11:28 |
Protein per serving 5g |
|
215 |
<L2> nutritional_information
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
Fiber per serving 4g |
|
217 |
<L2> nutritional_information
id |
ts |
value |
77 |
2017-11-08 03:12:10 |
Carbohydrates per serving 14g |
|
219 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
212 |
<L2> nutritional_information
id |
ts |
value |
132 |
2017-11-08 03:12:45 |
Fat per serving 13g |
|
213 |
<L2> nutritional_information
id |
ts |
value |
133 |
2017-11-08 03:12:45 |
Saturated fat per serving 5g |
|
211 |
<L2> nutritional_information
id |
ts |
value |
211 |
2017-11-08 03:13:21 |
Calories per serving 190 |
|
214 |
<L2> nutritional_information
id |
ts |
value |
214 |
2017-11-08 03:13:21 |
Cholesterol per serving 47mg |
|
218 |
<L2> nutritional_information
id |
ts |
value |
218 |
2017-11-08 03:13:21 |
Sodium per serving 275mg |
|
220 |
<L2> nutritional_information
id |
ts |
value |
220 |
2017-11-08 03:13:21 |
Calcium per serving 103mg |
|
id |
nutritional_information_id |
|
|
24 |
2017-11-08 03:13:27 |
Get the Easy Recipe for Vegetable Potpie |
|
Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes. |
<L1> recipe_x_detail
id |
detail_id |
68 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
69 |
<L2> detail
id |
ts |
key |
value |
20 |
2017-11-08 03:12:05 |
Yield |
8 |
|
67 |
<L2> detail
id |
ts |
key |
value |
67 |
2017-11-08 03:13:27 |
Active |
|
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
282 |
<L2> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
259 |
<L2> ingredient
id |
ts |
value |
259 |
2017-11-08 03:13:27 |
Crust |
|
260 |
<L2> ingredient
id |
ts |
value |
260 |
2017-11-08 03:13:27 |
2/3 cup spelt flour |
|
261 |
<L2> ingredient
id |
ts |
value |
261 |
2017-11-08 03:13:27 |
1/3 cup all-purpose flour |
|
262 |
<L2> ingredient
id |
ts |
value |
262 |
2017-11-08 03:13:27 |
1/2 teaspoon chopped fresh thyme |
|
263 |
<L2> ingredient
id |
ts |
value |
263 |
2017-11-08 03:13:27 |
1/4 teaspoon table salt |
|
264 |
<L2> ingredient
id |
ts |
value |
264 |
2017-11-08 03:13:27 |
1/4 teaspoon baking powder |
|
265 |
<L2> ingredient
id |
ts |
value |
265 |
2017-11-08 03:13:27 |
1/4 teaspoon black pepper |
|
266 |
<L2> ingredient
id |
ts |
value |
266 |
2017-11-08 03:13:27 |
6 tablespoons unsalted butter, diced |
|
267 |
<L2> ingredient
id |
ts |
value |
267 |
2017-11-08 03:13:27 |
Filling |
|
268 |
<L2> ingredient
id |
ts |
value |
268 |
2017-11-08 03:13:27 |
2 tablespoons grapeseed oil |
|
269 |
<L2> ingredient
id |
ts |
value |
269 |
2017-11-08 03:13:27 |
1 1/2 cups chopped carrots (from 4 medium carrots) |
|
270 |
<L2> ingredient
id |
ts |
value |
270 |
2017-11-08 03:13:27 |
1 cup chopped yellow onion (from 1 small onion) |
|
271 |
<L2> ingredient
id |
ts |
value |
271 |
2017-11-08 03:13:27 |
3/4 cup chopped celery |
|
272 |
<L2> ingredient
id |
ts |
value |
272 |
2017-11-08 03:13:27 |
2 8-oz. pkg. sliced cremini mushrooms |
|
273 |
<L2> ingredient
id |
ts |
value |
273 |
2017-11-08 03:13:27 |
1 tablespoons minced garlic |
|
274 |
<L2> ingredient
id |
ts |
value |
274 |
2017-11-08 03:13:27 |
1 tablespoon chopped fresh thyme |
|
275 |
<L2> ingredient
id |
ts |
value |
275 |
2017-11-08 03:13:27 |
3 medium turnips, peeled and cut into 1-in. pieces |
|
276 |
<L2> ingredient
id |
ts |
value |
276 |
2017-11-08 03:13:27 |
10 ounces cauliflower florets, cut into 1/2-in. pieces (about 2 cups) |
|
277 |
<L2> ingredient
id |
ts |
value |
277 |
2017-11-08 03:13:27 |
3 1/2 cups low-sodium vegetable broth |
|
279 |
<L2> ingredient
id |
ts |
value |
279 |
2017-11-08 03:13:27 |
1 cup frozen green peas |
|
280 |
<L2> ingredient
id |
ts |
value |
280 |
2017-11-08 03:13:27 |
3/4 teaspoon table salt |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
225 |
<L2> nutritional_information
id |
ts |
value |
5 |
2017-11-08 03:05:22 |
Fiber per serving 5g |
|
221 |
<L2> nutritional_information
id |
ts |
value |
61 |
2017-11-08 03:12:05 |
Calories per serving 259 |
|
229 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
222 |
<L2> nutritional_information
id |
ts |
value |
132 |
2017-11-08 03:12:45 |
Fat per serving 13g |
|
226 |
<L2> nutritional_information
id |
ts |
value |
136 |
2017-11-08 03:12:45 |
Protein per serving 6g |
|
223 |
<L2> nutritional_information
id |
ts |
value |
223 |
2017-11-08 03:13:27 |
Saturated fat per serving 6g |
|
224 |
<L2> nutritional_information
id |
ts |
value |
224 |
2017-11-08 03:13:27 |
Cholesterol per serving 23mg |
|
227 |
<L2> nutritional_information
id |
ts |
value |
227 |
2017-11-08 03:13:27 |
Carbohydrates per serving 31g |
|
228 |
<L2> nutritional_information
id |
ts |
value |
228 |
2017-11-08 03:13:27 |
Sodium per serving 643mg |
|
230 |
<L2> nutritional_information
id |
ts |
value |
230 |
2017-11-08 03:13:27 |
Calcium per serving 67mg |
|
id |
nutritional_information_id |
|
|
25 |
2017-11-08 03:13:32 |
Slow-Cooker Turkey-Vegetable Soup Is the Ultimate Comfort Food Dish |
|
Step 1 Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a 6-quart slow cooker. Cover and cook on high until vegetables have slightly softened, about 10 minutes. Step 2 Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey legs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Step 3 Remove turkey legs from slow cooker. Cut meat from bones and shred meat; discard bones. Return meat to slow cooker. Stir in kale, barley, salt, pepper, and zucchini. Cover and cook on low until barley is tender, about 1 hour. Discard thyme sprigs. Stir in lemon juice. |
<L1> recipe_x_detail
id |
detail_id |
71 |
<L2> detail
id |
ts |
key |
value |
20 |
2017-11-08 03:12:05 |
Yield |
8 |
|
70 |
<L2> detail
id |
ts |
key |
value |
58 |
2017-11-08 03:13:07 |
Active Time |
25 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
298 |
<L2> ingredient
id |
ts |
value |
91 |
2017-11-08 03:12:18 |
2 tablespoons fresh lemon juice |
|
288 |
<L2> ingredient
id |
ts |
value |
268 |
2017-11-08 03:13:27 |
2 tablespoons grapeseed oil |
|
283 |
<L2> ingredient
id |
ts |
value |
283 |
2017-11-08 03:13:32 |
1 small yellow onion, chopped (1 cup) |
|
284 |
<L2> ingredient
id |
ts |
value |
284 |
2017-11-08 03:13:32 |
3 ribs celery, chopped (1 cup) |
|
285 |
<L2> ingredient
id |
ts |
value |
285 |
2017-11-08 03:13:32 |
4 large cloves garlic, chopped |
|
286 |
<L2> ingredient
id |
ts |
value |
286 |
2017-11-08 03:13:32 |
3 thyme sprigs |
|
287 |
<L2> ingredient
id |
ts |
value |
287 |
2017-11-08 03:13:32 |
2 tablespoons chopped fresh sage |
|
289 |
<L2> ingredient
id |
ts |
value |
289 |
2017-11-08 03:13:32 |
2 1 lb. turkey legs, skin removed |
|
290 |
<L2> ingredient
id |
ts |
value |
290 |
2017-11-08 03:13:32 |
8 cups unsalted chicken broth or turkey broth |
|
291 |
<L2> ingredient
id |
ts |
value |
291 |
2017-11-08 03:13:32 |
3 large carrots, diagonally sliced (2 cups) |
|
292 |
<L2> ingredient
id |
ts |
value |
292 |
2017-11-08 03:13:32 |
2 large parsnips, peeled and chopped |
|
293 |
<L2> ingredient
id |
ts |
value |
293 |
2017-11-08 03:13:32 |
4 cups chopped kale |
|
294 |
<L2> ingredient
id |
ts |
value |
294 |
2017-11-08 03:13:32 |
3/4 cup uncooked pearl barley |
|
295 |
<L2> ingredient
id |
ts |
value |
295 |
2017-11-08 03:13:32 |
2 teaspoon kosher salt |
|
296 |
<L2> ingredient
id |
ts |
value |
296 |
2017-11-08 03:13:32 |
1 teaspoon black pepper |
|
297 |
<L2> ingredient
id |
ts |
value |
297 |
2017-11-08 03:13:32 |
1 large zucchini, halved lengthwise and sliced (1 1/2 cups) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
233 |
<L2> nutritional_information
id |
ts |
value |
13 |
2017-11-08 03:05:25 |
Saturated fat per serving 1g |
|
235 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
237 |
<L2> nutritional_information
id |
ts |
value |
67 |
2017-11-08 03:12:05 |
Carbohydrates per serving 29g |
|
239 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
232 |
<L2> nutritional_information
id |
ts |
value |
182 |
2017-11-08 03:13:02 |
Fat per serving 6g |
|
240 |
<L2> nutritional_information
id |
ts |
value |
230 |
2017-11-08 03:13:27 |
Calcium per serving 67mg |
|
231 |
<L2> nutritional_information
id |
ts |
value |
231 |
2017-11-08 03:13:32 |
Calories per serving 244 |
|
234 |
<L2> nutritional_information
id |
ts |
value |
234 |
2017-11-08 03:13:32 |
Cholesterol per serving 52mg |
|
236 |
<L2> nutritional_information
id |
ts |
value |
236 |
2017-11-08 03:13:32 |
Protein per serving 19g |
|
238 |
<L2> nutritional_information
id |
ts |
value |
238 |
2017-11-08 03:13:32 |
Sodium per serving 695mg |
|
id |
nutritional_information_id |
|
|
26 |
2017-11-08 03:13:59 |
How to Make Healthier Crab Cakes |
|
Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately. |
<L1> recipe_x_detail
id |
detail_id |
72 |
<L2> detail
id |
ts |
key |
value |
37 |
2017-11-08 03:12:43 |
Active Time |
30 Mins |
|
73 |
<L2> detail
id |
ts |
key |
value |
73 |
2017-11-08 03:13:59 |
Yield |
5 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
299 |
<L2> ingredient
id |
ts |
value |
299 |
2017-11-08 03:13:59 |
1 pound fresh jumbo lump crabmeat, drained and picked over |
|
300 |
<L2> ingredient
id |
ts |
value |
300 |
2017-11-08 03:13:59 |
1/2 cup finely chopped yellow bell pepper (from 1 medium bell pepper) |
|
301 |
<L2> ingredient
id |
ts |
value |
301 |
2017-11-08 03:13:59 |
1/2 cup finely chopped red bell pepper (from 1 medium bell pepper) |
|
302 |
<L2> ingredient
id |
ts |
value |
302 |
2017-11-08 03:13:59 |
1/3 cup avocado oil mayonnaise or olive oil mayonnaise |
|
303 |
<L2> ingredient
id |
ts |
value |
303 |
2017-11-08 03:13:59 |
1/4 cup finely chopped scallion (white and light green parts only) |
|
304 |
<L2> ingredient
id |
ts |
value |
304 |
2017-11-08 03:13:59 |
1/4 cup finely chopped celery |
|
305 |
<L2> ingredient
id |
ts |
value |
305 |
2017-11-08 03:13:59 |
1 1/2 teaspoons ground coriander |
|
306 |
<L2> ingredient
id |
ts |
value |
306 |
2017-11-08 03:13:59 |
1/4 teaspoon cayenne pepper |
|
307 |
<L2> ingredient
id |
ts |
value |
307 |
2017-11-08 03:13:59 |
1/4 cup arrowroot |
|
308 |
<L2> ingredient
id |
ts |
value |
308 |
2017-11-08 03:13:59 |
2 large egg whites, beaten |
|
309 |
<L2> ingredient
id |
ts |
value |
309 |
2017-11-08 03:13:59 |
6 tablespoons grapeseed oil |
|
310 |
<L2> ingredient
id |
ts |
value |
310 |
2017-11-08 03:13:59 |
5 cups spinach-arugula blend |
|
311 |
<L2> ingredient
id |
ts |
value |
311 |
2017-11-08 03:13:59 |
1 1/2 tablespoons fresh lemon juice |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
243 |
<L2> nutritional_information
id |
ts |
value |
73 |
2017-11-08 03:12:10 |
Saturated fat per serving 3g |
|
250 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
245 |
<L2> nutritional_information
id |
ts |
value |
105 |
2017-11-08 03:12:31 |
Fiber per serving 2g |
|
241 |
<L2> nutritional_information
id |
ts |
value |
241 |
2017-11-08 03:13:59 |
Calories per serving 394 |
|
242 |
<L2> nutritional_information
id |
ts |
value |
242 |
2017-11-08 03:13:59 |
Fat per serving 29g |
|
244 |
<L2> nutritional_information
id |
ts |
value |
244 |
2017-11-08 03:13:59 |
Cholesterol per serving 110mg |
|
247 |
<L2> nutritional_information
id |
ts |
value |
247 |
2017-11-08 03:13:59 |
Protein per serving 24g |
|
248 |
<L2> nutritional_information
id |
ts |
value |
248 |
2017-11-08 03:13:59 |
Carbohydrates per serving 9g |
|
249 |
<L2> nutritional_information
id |
ts |
value |
249 |
2017-11-08 03:13:59 |
Sodium per serving 490mg |
|
251 |
<L2> nutritional_information
id |
ts |
value |
251 |
2017-11-08 03:13:59 |
Calcium per serving 134mg |
|
id |
nutritional_information_id |
|
|
27 |
2017-11-08 03:14:02 |
This Wedge Salad Is Made With Shiitake “Bacon” |
|
Step 1 Make dressing: Whisk together mayonnaise, buttermilk, sour cream, parsley, chives, mustard, salt, pepper, and garlic in a bowl. Cover and chill for 1 hour. Step 2 Make “bacon” bits: Preheat oven to 375°F. Place mushroom slices, oil, and salt in a bowl; toss to coat. Arrange mushrooms in a single layer on a baking sheet. Bake until well browned and beginning to get crisp, about 20 minutes. Let cool completely on baking sheet, about 20 minutes. Coarsely crumble mushrooms. Step 3 Make salad: Place 1/2 head romaine lettuce on each of 4 plates. Drizzle each with 2 tablespoons dressing; sprinkle evenly with “bacon” bits, tomatoes, and cheese. Refrigerate remaining dressing in an airtight container for up to 1 week. |
<L1> recipe_x_detail
id |
detail_id |
74 |
<L2> detail
id |
ts |
key |
value |
7 |
2017-11-08 03:11:28 |
Active Time |
15 Mins |
|
75 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
76 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
318 |
<L2> ingredient
id |
ts |
value |
92 |
2017-11-08 03:12:18 |
1/2 teaspoon Dijon mustard |
|
319 |
<L2> ingredient
id |
ts |
value |
263 |
2017-11-08 03:13:27 |
1/4 teaspoon table salt |
|
320 |
<L2> ingredient
id |
ts |
value |
265 |
2017-11-08 03:13:27 |
1/4 teaspoon black pepper |
|
312 |
<L2> ingredient
id |
ts |
value |
312 |
2017-11-08 03:14:02 |
Buttermilk Dressing |
|
313 |
<L2> ingredient
id |
ts |
value |
313 |
2017-11-08 03:14:02 |
1/2 cup avocado oil mayonnaise |
|
314 |
<L2> ingredient
id |
ts |
value |
314 |
2017-11-08 03:14:02 |
1/3 cup whole buttermilk |
|
315 |
<L2> ingredient
id |
ts |
value |
315 |
2017-11-08 03:14:02 |
1/4 cup sour cream |
|
316 |
<L2> ingredient
id |
ts |
value |
316 |
2017-11-08 03:14:02 |
2 tablespoons chopped fresh flat-leaf parsley |
|
317 |
<L2> ingredient
id |
ts |
value |
317 |
2017-11-08 03:14:02 |
1 tablespoon thinly sliced fresh chives |
|
321 |
<L2> ingredient
id |
ts |
value |
321 |
2017-11-08 03:14:02 |
1 clove garlic, grated |
|
322 |
<L2> ingredient
id |
ts |
value |
322 |
2017-11-08 03:14:02 |
Shiitake “Bacon” Bits |
|
323 |
<L2> ingredient
id |
ts |
value |
323 |
2017-11-08 03:14:02 |
2 ounces shiitake mushrooms, thinly sliced (1 cup) |
|
324 |
<L2> ingredient
id |
ts |
value |
324 |
2017-11-08 03:14:02 |
1 1/2 teaspoons olive oil |
|
325 |
<L2> ingredient
id |
ts |
value |
325 |
2017-11-08 03:14:02 |
1/8 teaspoon table salt |
|
326 |
<L2> ingredient
id |
ts |
value |
326 |
2017-11-08 03:14:02 |
Salad |
|
327 |
<L2> ingredient
id |
ts |
value |
327 |
2017-11-08 03:14:02 |
2 6-oz. heads romaine lettuce, halved lengthwise |
|
328 |
<L2> ingredient
id |
ts |
value |
328 |
2017-11-08 03:14:02 |
2 plum tomatoes, diced (1 cup) |
|
329 |
<L2> ingredient
id |
ts |
value |
329 |
2017-11-08 03:14:02 |
1 ounce blue cheese, crumbled |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
257 |
<L2> nutritional_information
id |
ts |
value |
6 |
2017-11-08 03:05:22 |
Protein per serving 7g |
|
260 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
255 |
<L2> nutritional_information
id |
ts |
value |
104 |
2017-11-08 03:12:31 |
Cholesterol per serving 36mg |
|
254 |
<L2> nutritional_information
id |
ts |
value |
223 |
2017-11-08 03:13:27 |
Saturated fat per serving 6g |
|
252 |
<L2> nutritional_information
id |
ts |
value |
252 |
2017-11-08 03:14:02 |
Calories per serving 315 |
|
253 |
<L2> nutritional_information
id |
ts |
value |
253 |
2017-11-08 03:14:02 |
Fat per serving 28g |
|
256 |
<L2> nutritional_information
id |
ts |
value |
256 |
2017-11-08 03:14:02 |
Fiber per serving 7g |
|
258 |
<L2> nutritional_information
id |
ts |
value |
258 |
2017-11-08 03:14:02 |
Carbohydrates per serving 15g |
|
259 |
<L2> nutritional_information
id |
ts |
value |
259 |
2017-11-08 03:14:02 |
Sodium per serving 560mg |
|
261 |
<L2> nutritional_information
id |
ts |
value |
261 |
2017-11-08 03:14:02 |
Calcium per serving 183mg |
|
id |
nutritional_information_id |
|
|
28 |
2017-11-08 03:14:08 |
How to Make Spaghetti Squash With Meatballs |
|
Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese. |
<L1> recipe_x_detail
id |
detail_id |
77 |
<L2> detail
id |
ts |
key |
value |
18 |
2017-11-08 03:12:05 |
Active Time |
40 Mins |
|
79 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
78 |
<L2> detail
id |
ts |
key |
value |
78 |
2017-11-08 03:14:08 |
Total Time |
45 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
340 |
<L2> ingredient
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Olive oil cooking spray |
|
332 |
<L2> ingredient
id |
ts |
value |
78 |
2017-11-08 03:12:10 |
1 small yellow onion, chopped |
|
338 |
<L2> ingredient
id |
ts |
value |
84 |
2017-11-08 03:12:10 |
1/2 teaspoon black pepper |
|
337 |
<L2> ingredient
id |
ts |
value |
235 |
2017-11-08 03:13:14 |
1/2 teaspoon kosher salt |
|
331 |
<L2> ingredient
id |
ts |
value |
268 |
2017-11-08 03:13:27 |
2 tablespoons grapeseed oil |
|
330 |
<L2> ingredient
id |
ts |
value |
330 |
2017-11-08 03:14:08 |
1 2 lb. spaghetti squash |
|
333 |
<L2> ingredient
id |
ts |
value |
333 |
2017-11-08 03:14:08 |
1/4 teaspoon crushed red pepper |
|
334 |
<L2> ingredient
id |
ts |
value |
334 |
2017-11-08 03:14:08 |
2 tablespoons minced garlic |
|
335 |
<L2> ingredient
id |
ts |
value |
335 |
2017-11-08 03:14:08 |
2 tablespoons chopped fresh oregano |
|
336 |
<L2> ingredient
id |
ts |
value |
336 |
2017-11-08 03:14:08 |
1 26.46-oz. pkg. strained tomatoes (such as Pomì) |
|
339 |
<L2> ingredient
id |
ts |
value |
339 |
2017-11-08 03:14:08 |
1 tablespoon red wine vinegar |
|
341 |
<L2> ingredient
id |
ts |
value |
341 |
2017-11-08 03:14:08 |
1/4 cup old-fashioned oats |
|
342 |
<L2> ingredient
id |
ts |
value |
342 |
2017-11-08 03:14:08 |
12 ounces grass-fed ground beef |
|
343 |
<L2> ingredient
id |
ts |
value |
343 |
2017-11-08 03:14:08 |
1 large egg, lightly beaten |
|
344 |
<L2> ingredient
id |
ts |
value |
344 |
2017-11-08 03:14:08 |
3 ounces Parmesan cheese, grated |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
270 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
264 |
<L2> nutritional_information
id |
ts |
value |
223 |
2017-11-08 03:13:27 |
Saturated fat per serving 6g |
|
266 |
<L2> nutritional_information
id |
ts |
value |
256 |
2017-11-08 03:14:02 |
Fiber per serving 7g |
|
262 |
<L2> nutritional_information
id |
ts |
value |
262 |
2017-11-08 03:14:08 |
Calories per serving 410 |
|
263 |
<L2> nutritional_information
id |
ts |
value |
263 |
2017-11-08 03:14:08 |
Fat per serving 19g |
|
265 |
<L2> nutritional_information
id |
ts |
value |
265 |
2017-11-08 03:14:08 |
Cholesterol per serving 110g |
|
267 |
<L2> nutritional_information
id |
ts |
value |
267 |
2017-11-08 03:14:08 |
Protein per serving 28g |
|
268 |
<L2> nutritional_information
id |
ts |
value |
268 |
2017-11-08 03:14:08 |
Carbohydrates per serving 35g |
|
269 |
<L2> nutritional_information
id |
ts |
value |
269 |
2017-11-08 03:14:08 |
Sodium per serving 743mg |
|
271 |
<L2> nutritional_information
id |
ts |
value |
271 |
2017-11-08 03:14:08 |
Calcium per serving 259mg |
|
id |
nutritional_information_id |
|
|
29 |
2017-11-08 03:14:45 |
How to Make Apricot-Hazelnut Granola |
|
Take our original Basic Granola recipe and replace 1 cup almonds with 1 cup chopped hazelnuts. Add 2 tsp. vanilla. Add 3/4 cup chopped dried apricots. |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
350 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-08 03:11:56 |
3/4 teaspoon salt |
|
345 |
<L2> ingredient
id |
ts |
value |
345 |
2017-11-08 03:14:45 |
2 1/2 cups oldfashioned rolled oats |
|
346 |
<L2> ingredient
id |
ts |
value |
346 |
2017-11-08 03:14:45 |
1 cups sliced almonds |
|
347 |
<L2> ingredient
id |
ts |
value |
347 |
2017-11-08 03:14:45 |
1 cup pumpkin seeds |
|
348 |
<L2> ingredient
id |
ts |
value |
348 |
2017-11-08 03:14:45 |
1/2 cup unsweetened coconut flakes |
|
349 |
<L2> ingredient
id |
ts |
value |
349 |
2017-11-08 03:14:45 |
1 1/2 tablespoons ground cinnamon |
|
351 |
<L2> ingredient
id |
ts |
value |
351 |
2017-11-08 03:14:45 |
1/2 cup extra-virgin olive oil |
|
352 |
<L2> ingredient
id |
ts |
value |
352 |
2017-11-08 03:14:45 |
1/2 cup maple syrup |
|
353 |
<L2> ingredient
id |
ts |
value |
353 |
2017-11-08 03:14:45 |
1/2 - 3/4 cup raisins or other dried fruit (optional) |
|
354 |
<L2> ingredient
id |
ts |
value |
354 |
2017-11-08 03:14:45 |
1 cups chopped hazelnuts |
|
355 |
<L2> ingredient
id |
ts |
value |
355 |
2017-11-08 03:14:45 |
2 teaspoon vanilla |
|
356 |
<L2> ingredient
id |
ts |
value |
356 |
2017-11-08 03:14:45 |
3/4 cup chopped dried apricots |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
30 |
2017-11-08 03:14:53 |
This Crunchy Granola Recipe Is Packed With Superfoods |
|
Omit 1/2 cup oats from basic recipe; add 1/2 cup hempseed. Reduce cinnamon to 1 Tbsp.; add 1 tsp. each ground ginger and ground turmeric. Reduce olive oil to 1/4 cup; add 3 Tbsp. melted and cooled coconut oil. Add 1/2 cup goji berries to cooled granola. |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
362 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-08 03:11:56 |
3/4 teaspoon salt |
|
359 |
<L2> ingredient
id |
ts |
value |
347 |
2017-11-08 03:14:45 |
1 cup pumpkin seeds |
|
360 |
<L2> ingredient
id |
ts |
value |
348 |
2017-11-08 03:14:45 |
1/2 cup unsweetened coconut flakes |
|
361 |
<L2> ingredient
id |
ts |
value |
349 |
2017-11-08 03:14:45 |
1 1/2 tablespoons ground cinnamon |
|
363 |
<L2> ingredient
id |
ts |
value |
351 |
2017-11-08 03:14:45 |
1/2 cup extra-virgin olive oil |
|
364 |
<L2> ingredient
id |
ts |
value |
352 |
2017-11-08 03:14:45 |
1/2 cup maple syrup |
|
365 |
<L2> ingredient
id |
ts |
value |
353 |
2017-11-08 03:14:45 |
1/2 - 3/4 cup raisins or other dried fruit (optional) |
|
357 |
<L2> ingredient
id |
ts |
value |
357 |
2017-11-08 03:14:53 |
2 1/2 cups old fashioned rolled oats |
|
358 |
<L2> ingredient
id |
ts |
value |
358 |
2017-11-08 03:14:53 |
2 cups sliced almonds |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
31 |
2017-11-08 03:14:59 |
This Is the Best Basic Granola Recipe Ever |
Look for nuts, oats, and dried fruit in your supermarket’s bulk bins and buy only as much as you need. |
Step 1 Preheat oven to 300ºF. Toss together oats, almonds, pumpkin seeds, coconut, cinnamon, and salt in a large bowl. Stir in oil and syrup. Step 2 Divide mixture between 2 large rimmed baking sheets and spread out evenly. Bake until golden and toasted, 40 to 45 minutes, stirring every 10 to 15 minutes and switching pans from top to bottom and front to back halfway through. Step 3 Immediately transfer granola to a large bowl and let cool completely, stirring occasionally. (Granola will crisp as it cools.) When it’s cool, toss in raisins, if desired. Store leftovers in an airtight container for up to 2 weeks. |
<L1> recipe_x_detail
id |
detail_id |
80 |
<L2> detail
id |
ts |
key |
value |
7 |
2017-11-08 03:11:28 |
Active Time |
15 Mins |
|
81 |
<L2> detail
id |
ts |
key |
value |
81 |
2017-11-08 03:14:59 |
Total |
plus cooling |
|
82 |
<L2> detail
id |
ts |
key |
value |
82 |
2017-11-08 03:14:59 |
Yield |
Makes: 6 1/2 cups |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
371 |
<L2> ingredient
id |
ts |
value |
38 |
2017-11-08 03:11:56 |
3/4 teaspoon salt |
|
368 |
<L2> ingredient
id |
ts |
value |
347 |
2017-11-08 03:14:45 |
1 cup pumpkin seeds |
|
369 |
<L2> ingredient
id |
ts |
value |
348 |
2017-11-08 03:14:45 |
1/2 cup unsweetened coconut flakes |
|
370 |
<L2> ingredient
id |
ts |
value |
349 |
2017-11-08 03:14:45 |
1 1/2 tablespoons ground cinnamon |
|
372 |
<L2> ingredient
id |
ts |
value |
351 |
2017-11-08 03:14:45 |
1/2 cup extra-virgin olive oil |
|
373 |
<L2> ingredient
id |
ts |
value |
352 |
2017-11-08 03:14:45 |
1/2 cup maple syrup |
|
374 |
<L2> ingredient
id |
ts |
value |
353 |
2017-11-08 03:14:45 |
1/2 - 3/4 cup raisins or other dried fruit (optional) |
|
366 |
<L2> ingredient
id |
ts |
value |
357 |
2017-11-08 03:14:53 |
2 1/2 cups old fashioned rolled oats |
|
367 |
<L2> ingredient
id |
ts |
value |
358 |
2017-11-08 03:14:53 |
2 cups sliced almonds |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
32 |
2017-11-08 03:15:06 |
You Won't Miss the Meat With This Nut-Crusted Tofu Recipe |
|
Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes. |
<L1> recipe_x_detail
id |
detail_id |
85 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
83 |
<L2> detail
id |
ts |
key |
value |
37 |
2017-11-08 03:12:43 |
Active Time |
30 Mins |
|
84 |
<L2> detail
id |
ts |
key |
value |
84 |
2017-11-08 03:15:06 |
Total Time |
30 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
381 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
375 |
<L2> ingredient
id |
ts |
value |
375 |
2017-11-08 03:15:06 |
1/2 cup roasted, unsalted shelled pistachios |
|
376 |
<L2> ingredient
id |
ts |
value |
376 |
2017-11-08 03:15:06 |
1/4 cup whole-wheat or gluten-free bread crumbs |
|
377 |
<L2> ingredient
id |
ts |
value |
377 |
2017-11-08 03:15:06 |
1 shallot, minced |
|
378 |
<L2> ingredient
id |
ts |
value |
378 |
2017-11-08 03:15:06 |
1 clove garlic, minced |
|
379 |
<L2> ingredient
id |
ts |
value |
379 |
2017-11-08 03:15:06 |
1 teaspoon grated lemon zest |
|
380 |
<L2> ingredient
id |
ts |
value |
380 |
2017-11-08 03:15:06 |
1/2 teaspoon dried tarragon |
|
382 |
<L2> ingredient
id |
ts |
value |
382 |
2017-11-08 03:15:06 |
1 16-oz. package sprouted or extra-firm tofu, drained and sliced lengthwise into 8 pieces |
|
383 |
<L2> ingredient
id |
ts |
value |
383 |
2017-11-08 03:15:06 |
1 tablespoon Dijon mustard |
|
384 |
<L2> ingredient
id |
ts |
value |
384 |
2017-11-08 03:15:06 |
1 tablespoon lemon juice |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
275 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
274 |
<L2> nutritional_information
id |
ts |
value |
63 |
2017-11-08 03:12:05 |
Saturated fat per serving 2g |
|
276 |
<L2> nutritional_information
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Fiber per serving 3g |
|
280 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
278 |
<L2> nutritional_information
id |
ts |
value |
258 |
2017-11-08 03:14:02 |
Carbohydrates per serving 15g |
|
272 |
<L2> nutritional_information
id |
ts |
value |
272 |
2017-11-08 03:15:06 |
Calories per serving 246 |
|
273 |
<L2> nutritional_information
id |
ts |
value |
273 |
2017-11-08 03:15:06 |
Fat per serving 14g |
|
277 |
<L2> nutritional_information
id |
ts |
value |
277 |
2017-11-08 03:15:06 |
Protein per serving 15g |
|
279 |
<L2> nutritional_information
id |
ts |
value |
279 |
2017-11-08 03:15:06 |
Sodium per serving 383mg |
|
281 |
<L2> nutritional_information
id |
ts |
value |
281 |
2017-11-08 03:15:06 |
Calcium per serving 104mg |
|
id |
nutritional_information_id |
|
|
33 |
2017-11-08 03:15:07 |
This Vietnamese Veggie and Rice Noodle Salad Is Packed With Flavor |
|
Step 1 Combine carrots, radish, cucumber, vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Refrigerate for at least 1 hour. Step 2 Pulse avocados, ginger, 2 tablespoons water, lime juice, and garlic in a blender. Continue to process until sauce has the consistency of aioli, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Transfer to a container with a tight-fitting lid. Step 3 Heat a medium cast-iron skillet over medium-high heat. Add oil. Place tofu in a single layer in skillet. Cook until brown, 8 to 10 minutes. Season with salt and pepper. Let cool. Step 4 Prepare rice noodles according to package directions. Drain and rinse. Step 5 Toss pickled vegetables with noodles, then divide among 4 bowls. Top with tofu, bean sprouts, and cilantro. Drizzle with avocado sauce. Garnish with peanuts and sriracha, if desired, and serve. |
<L1> recipe_x_detail
id |
detail_id |
87 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
88 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
86 |
<L2> detail
id |
ts |
key |
value |
86 |
2017-11-08 03:15:07 |
Active Time |
35 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
390 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
393 |
<L2> ingredient
id |
ts |
value |
231 |
2017-11-08 03:13:14 |
1 tablespoon fresh lime juice |
|
385 |
<L2> ingredient
id |
ts |
value |
385 |
2017-11-08 03:15:07 |
4 large carrots, grated |
|
386 |
<L2> ingredient
id |
ts |
value |
386 |
2017-11-08 03:15:07 |
1 small daikon radish, peeled and grated |
|
387 |
<L2> ingredient
id |
ts |
value |
387 |
2017-11-08 03:15:07 |
1 English cucumber, thinly sliced |
|
388 |
<L2> ingredient
id |
ts |
value |
388 |
2017-11-08 03:15:07 |
1/4 cup rice vinegar |
|
389 |
<L2> ingredient
id |
ts |
value |
389 |
2017-11-08 03:15:07 |
1 tablespoon sugar |
|
391 |
<L2> ingredient
id |
ts |
value |
391 |
2017-11-08 03:15:07 |
2 avocados, halved and pitted |
|
392 |
<L2> ingredient
id |
ts |
value |
392 |
2017-11-08 03:15:07 |
1 1-in. piece ginger, minced |
|
394 |
<L2> ingredient
id |
ts |
value |
394 |
2017-11-08 03:15:07 |
1 clove garlic |
|
395 |
<L2> ingredient
id |
ts |
value |
395 |
2017-11-08 03:15:07 |
1 tablespoon coconut oil |
|
396 |
<L2> ingredient
id |
ts |
value |
396 |
2017-11-08 03:15:07 |
1 16-oz. package extra-firm tofu, drained and cubed |
|
397 |
<L2> ingredient
id |
ts |
value |
397 |
2017-11-08 03:15:07 |
8 ounces brown rice noodles |
|
398 |
<L2> ingredient
id |
ts |
value |
398 |
2017-11-08 03:15:07 |
2 cups mung bean sprouts |
|
399 |
<L2> ingredient
id |
ts |
value |
399 |
2017-11-08 03:15:07 |
1/2 cup chopped cilantro |
|
400 |
<L2> ingredient
id |
ts |
value |
400 |
2017-11-08 03:15:07 |
Unsalted peanuts, for garnish |
|
401 |
<L2> ingredient
id |
ts |
value |
401 |
2017-11-08 03:15:07 |
Sriracha, for garnish (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
285 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
290 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
284 |
<L2> nutritional_information
id |
ts |
value |
103 |
2017-11-08 03:12:31 |
Saturated fat per serving 7g |
|
288 |
<L2> nutritional_information
id |
ts |
value |
177 |
2017-11-08 03:12:58 |
Carbohydrates per serving 77g |
|
282 |
<L2> nutritional_information
id |
ts |
value |
282 |
2017-11-08 03:15:07 |
Calories per serving 611 |
|
283 |
<L2> nutritional_information
id |
ts |
value |
283 |
2017-11-08 03:15:07 |
Fat per serving 27g |
|
286 |
<L2> nutritional_information
id |
ts |
value |
286 |
2017-11-08 03:15:07 |
Fiber per serving 16g |
|
287 |
<L2> nutritional_information
id |
ts |
value |
287 |
2017-11-08 03:15:07 |
Protein per serving 21g |
|
289 |
<L2> nutritional_information
id |
ts |
value |
289 |
2017-11-08 03:15:07 |
Sodium per serving 380mg |
|
291 |
<L2> nutritional_information
id |
ts |
value |
291 |
2017-11-08 03:15:07 |
Calcium per serving 166mg |
|
id |
nutritional_information_id |
|
|
34 |
2017-11-08 03:15:10 |
How to Make "Bacon," Lettuce, Avocado, and Tomato Pitas |
|
Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. |
<L1> recipe_x_detail
id |
detail_id |
89 |
<L2> detail
id |
ts |
key |
value |
4 |
2017-11-08 03:05:25 |
Active Time |
20 Mins |
|
90 |
<L2> detail
id |
ts |
key |
value |
5 |
2017-11-08 03:05:25 |
Total Time |
20 Mins |
|
91 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
405 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
402 |
<L2> ingredient
id |
ts |
value |
402 |
2017-11-08 03:15:10 |
2 teaspoons coconut oil |
|
403 |
<L2> ingredient
id |
ts |
value |
403 |
2017-11-08 03:15:10 |
1/2 cup dulse, picked through and separated |
|
404 |
<L2> ingredient
id |
ts |
value |
404 |
2017-11-08 03:15:10 |
Few drops of liquid smoke |
|
406 |
<L2> ingredient
id |
ts |
value |
406 |
2017-11-08 03:15:10 |
2 avocados, sliced |
|
407 |
<L2> ingredient
id |
ts |
value |
407 |
2017-11-08 03:15:10 |
1/4 cup chopped cilantro |
|
408 |
<L2> ingredient
id |
ts |
value |
408 |
2017-11-08 03:15:10 |
2 scallions (white and light green parts only), sliced |
|
409 |
<L2> ingredient
id |
ts |
value |
409 |
2017-11-08 03:15:10 |
2 tablespoons fresh lime juice |
|
410 |
<L2> ingredient
id |
ts |
value |
410 |
2017-11-08 03:15:10 |
4 8-in. whole-wheat pitas |
|
411 |
<L2> ingredient
id |
ts |
value |
411 |
2017-11-08 03:15:10 |
4 cups mixed baby greens or chopped romaine |
|
412 |
<L2> ingredient
id |
ts |
value |
412 |
2017-11-08 03:15:10 |
4 plum tomatoes, sliced |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
295 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
300 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
294 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
293 |
<L2> nutritional_information
id |
ts |
value |
263 |
2017-11-08 03:14:08 |
Fat per serving 19g |
|
292 |
<L2> nutritional_information
id |
ts |
value |
292 |
2017-11-08 03:15:10 |
Calories per serving 351 |
|
296 |
<L2> nutritional_information
id |
ts |
value |
296 |
2017-11-08 03:15:10 |
Fiber per serving 13g |
|
297 |
<L2> nutritional_information
id |
ts |
value |
297 |
2017-11-08 03:15:10 |
Protein per serving 11g |
|
298 |
<L2> nutritional_information
id |
ts |
value |
298 |
2017-11-08 03:15:10 |
Carbohydrates per serving 42g |
|
299 |
<L2> nutritional_information
id |
ts |
value |
299 |
2017-11-08 03:15:10 |
Sodium per serving 576mg |
|
301 |
<L2> nutritional_information
id |
ts |
value |
301 |
2017-11-08 03:15:10 |
Calcium per serving 106mg |
|
id |
nutritional_information_id |
|
|
35 |
2017-11-08 03:15:14 |
How to Make Rice Vinaigrette |
Dressings get a bad rap—and usually for good reason. Creamy condiments like caesar and ranch can add loads of extra calories to even the healthiest salads. Ask for it ‘heavily dressed’ and your midday meal could pack a good fraction of your daily value of |
Step 1 Make Quick Pickles: Combine 1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, and 1 tsp. kosher salt in a small saucepan. Bring to a simmer over medium-high heat; stir until honey and salt are dissolved. Pour honey mixture over 1 cup thinly sliced cucumbers in a medium bowl, and let stand until cucumbers have softened, about 10 minutes. Cover and chill in pickling liquid until ready to use. Yield: 1 cup Step 2 In a small bowl, whisk together 1/4 cup pickling liquid from Quick Pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover and keep at room temperature until ready to use. |
<L1> recipe_x_detail
id |
detail_id |
92 |
<L2> detail
id |
ts |
key |
value |
92 |
2017-11-08 03:15:14 |
Yield |
About 1/3 cup |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
413 |
<L2> ingredient
id |
ts |
value |
413 |
2017-11-08 03:15:14 |
1/4 cup pickling liquid from Quick Pickles (1/3 cup water, 1/3 cup unseasoned rice vinegar, 2 Tbsp. honey, 1 tsp. kosher salt) |
|
414 |
<L2> ingredient
id |
ts |
value |
414 |
2017-11-08 03:15:14 |
1 tablespoon avocado oil |
|
415 |
<L2> ingredient
id |
ts |
value |
415 |
2017-11-08 03:15:14 |
1 tablespoon toasted sesame oil |
|
416 |
<L2> ingredient
id |
ts |
value |
416 |
2017-11-08 03:15:14 |
1/4 teaspoon jisger sakt |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
|
|
36 |
2017-11-08 03:15:15 |
Shrimp-Tomato-Avocado Salad Is Packed With Protein and Healthy Fats |
|
Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper. |
<L1> recipe_x_detail
id |
detail_id |
95 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
93 |
<L2> detail
id |
ts |
key |
value |
37 |
2017-11-08 03:12:43 |
Active Time |
30 Mins |
|
94 |
<L2> detail
id |
ts |
key |
value |
84 |
2017-11-08 03:15:06 |
Total Time |
30 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
419 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
420 |
<L2> ingredient
id |
ts |
value |
185 |
2017-11-08 03:12:54 |
3 cloves garlic, minced (about 1 Tbsp.) |
|
422 |
<L2> ingredient
id |
ts |
value |
234 |
2017-11-08 03:13:14 |
1 teaspoon Dijon mustard |
|
417 |
<L2> ingredient
id |
ts |
value |
417 |
2017-11-08 03:15:15 |
2 tablespoons avocado oil or coconut oil |
|
418 |
<L2> ingredient
id |
ts |
value |
418 |
2017-11-08 03:15:15 |
1 pound peeled and deveined raw medium shrimp, patted dry |
|
421 |
<L2> ingredient
id |
ts |
value |
421 |
2017-11-08 03:15:15 |
1 teaspoon lemon zest, plus 2 Tbsp. fresh lemon juice |
|
423 |
<L2> ingredient
id |
ts |
value |
423 |
2017-11-08 03:15:15 |
1/2 teaspoon raw honey |
|
424 |
<L2> ingredient
id |
ts |
value |
424 |
2017-11-08 03:15:15 |
3 tablespoons extra-virgin olive oil |
|
425 |
<L2> ingredient
id |
ts |
value |
425 |
2017-11-08 03:15:15 |
2 cups cherry tomatoes (about 12 oz.), halved |
|
426 |
<L2> ingredient
id |
ts |
value |
426 |
2017-11-08 03:15:15 |
1/2 English cucumber (about 5 oz.), chopped |
|
427 |
<L2> ingredient
id |
ts |
value |
427 |
2017-11-08 03:15:15 |
2 tablespoons chopped fresh fat-leaf parsley |
|
428 |
<L2> ingredient
id |
ts |
value |
428 |
2017-11-08 03:15:15 |
2 teaspoons chopped fresh tarragon |
|
429 |
<L2> ingredient
id |
ts |
value |
429 |
2017-11-08 03:15:15 |
1 teaspoon fresh thyme leaves |
|
430 |
<L2> ingredient
id |
ts |
value |
430 |
2017-11-08 03:15:15 |
1 medium ripe avocado, chopped |
|
431 |
<L2> ingredient
id |
ts |
value |
431 |
2017-11-08 03:15:15 |
12-16 whole Bibb lettuce leaves |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
306 |
<L2> nutritional_information
id |
ts |
value |
45 |
2017-11-08 03:11:57 |
Fiber per serving 6g |
|
304 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
307 |
<L2> nutritional_information
id |
ts |
value |
66 |
2017-11-08 03:12:05 |
Protein per serving 18g |
|
308 |
<L2> nutritional_information
id |
ts |
value |
77 |
2017-11-08 03:12:10 |
Carbohydrates per serving 14g |
|
310 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
303 |
<L2> nutritional_information
id |
ts |
value |
283 |
2017-11-08 03:15:07 |
Fat per serving 27g |
|
302 |
<L2> nutritional_information
id |
ts |
value |
302 |
2017-11-08 03:15:15 |
Calories per serving 364 |
|
305 |
<L2> nutritional_information
id |
ts |
value |
305 |
2017-11-08 03:15:15 |
Cholesterol per serving 143mg |
|
309 |
<L2> nutritional_information
id |
ts |
value |
309 |
2017-11-08 03:15:15 |
Sodium per serving 1048mg |
|
311 |
<L2> nutritional_information
id |
ts |
value |
311 |
2017-11-08 03:15:15 |
Calcium per serving 108mg |
|
id |
nutritional_information_id |
|
|
37 |
2017-11-08 03:15:16 |
Tomato-Cheddar Cornbread Is the Perfect Healthy Comfort Food |
|
Step 1 Preheat oven to 375ºF. Butter an 11-by-7-inch glass baking dish. Step 2 Whisk cornmeal, flour, baking powder, baking soda, 1¼ teaspoons salt, ¼ teaspoon pepper, and cayenne, if desired, in a large bowl. In a separate bowl, whisk eggs, buttermilk, and honey until combined. Pour buttermilk mixture into cornmeal mixture and stir until nearly combined. Fold in ¾ cup cheese. Spread batter in baking dish. Step 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add tomato slices, sprinkle with remaining ¼ teaspoon each salt and pepper, and cook, undisturbed, until tomatoes begin to soften, 1 to 2 minutes. Carefully turn tomatoes with tongs and cook 1 minute more. Transfer to baking dish, arranging on top of batter. Pour any juices from skillet over tomatoes. Sprinkle with 2 tablespoons cheese, if desired. Step 4 Bake until cornbread is golden and a toothpick inserted in center comes out clean, about 30 minutes. Let cool in baking dish on a wire rack for at least 10 minutes before serving. |
<L1> recipe_x_detail
id |
detail_id |
96 |
<L2> detail
id |
ts |
key |
value |
7 |
2017-11-08 03:11:28 |
Active Time |
15 Mins |
|
98 |
<L2> detail
id |
ts |
key |
value |
48 |
2017-11-08 03:12:52 |
Yield |
10 |
|
97 |
<L2> detail
id |
ts |
key |
value |
78 |
2017-11-08 03:14:08 |
Total Time |
45 Mins |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
438 |
<L2> ingredient
id |
ts |
value |
84 |
2017-11-08 03:12:10 |
1/2 teaspoon black pepper |
|
435 |
<L2> ingredient
id |
ts |
value |
124 |
2017-11-08 03:12:31 |
1 teaspoon baking powder |
|
436 |
<L2> ingredient
id |
ts |
value |
125 |
2017-11-08 03:12:31 |
1/2 teaspoon baking soda |
|
432 |
<L2> ingredient
id |
ts |
value |
432 |
2017-11-08 03:15:16 |
2 tablespoons unsalted butter, plus more for pan |
|
433 |
<L2> ingredient
id |
ts |
value |
433 |
2017-11-08 03:15:16 |
1 1/2 cups cornmeal |
|
434 |
<L2> ingredient
id |
ts |
value |
434 |
2017-11-08 03:15:16 |
1/2 cup whole-wheat four |
|
437 |
<L2> ingredient
id |
ts |
value |
437 |
2017-11-08 03:15:16 |
1 1/2 teaspoons salt |
|
439 |
<L2> ingredient
id |
ts |
value |
439 |
2017-11-08 03:15:16 |
1/4 teaspoon cayenne (optional) |
|
440 |
<L2> ingredient
id |
ts |
value |
440 |
2017-11-08 03:15:16 |
2 large eggs, at room temperature |
|
441 |
<L2> ingredient
id |
ts |
value |
441 |
2017-11-08 03:15:16 |
1 1/4 cups buttermilk, at room temperature |
|
442 |
<L2> ingredient
id |
ts |
value |
442 |
2017-11-08 03:15:16 |
1/2 teaspoon honey |
|
443 |
<L2> ingredient
id |
ts |
value |
443 |
2017-11-08 03:15:16 |
3/4 cup shredded sharp Cheddar cheese, plus 2 Tbsp. (optional) |
|
444 |
<L2> ingredient
id |
ts |
value |
444 |
2017-11-08 03:15:16 |
2 medium tomatoes, halved and sliced 1/4 inch thick |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
317 |
<L2> nutritional_information
id |
ts |
value |
6 |
2017-11-08 03:05:22 |
Protein per serving 7g |
|
314 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
318 |
<L2> nutritional_information
id |
ts |
value |
57 |
2017-11-08 03:12:01 |
Carbohydrates per serving 25g |
|
320 |
<L2> nutritional_information
id |
ts |
value |
59 |
2017-11-08 03:12:01 |
Iron per serving 1mg |
|
316 |
<L2> nutritional_information
id |
ts |
value |
75 |
2017-11-08 03:12:10 |
Fiber per serving 3g |
|
315 |
<L2> nutritional_information
id |
ts |
value |
234 |
2017-11-08 03:13:32 |
Cholesterol per serving 52mg |
|
312 |
<L2> nutritional_information
id |
ts |
value |
312 |
2017-11-08 03:15:16 |
Calories per serving 188 |
|
313 |
<L2> nutritional_information
id |
ts |
value |
313 |
2017-11-08 03:15:16 |
Fat per serving 7g |
|
319 |
<L2> nutritional_information
id |
ts |
value |
319 |
2017-11-08 03:15:16 |
Sodium per serving 596mg |
|
321 |
<L2> nutritional_information
id |
ts |
value |
321 |
2017-11-08 03:15:16 |
Calcium per serving 136mg |
|
id |
nutritional_information_id |
|
|
38 |
2017-11-08 03:15:18 |
How to Make Zoodles With Tomatoes and Spinach-Caper Pesto |
Keep tomatoes on the counter, not in the fridge, for the best flavor and texture. |
Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.) Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan. Step 4 Top zoodles with tomatoes and Parmesan, if desired. |
<L1> recipe_x_detail
id |
detail_id |
100 |
<L2> detail
id |
ts |
key |
value |
16 |
2017-11-08 03:12:01 |
Total |
|
|
99 |
<L2> detail
id |
ts |
key |
value |
18 |
2017-11-08 03:12:05 |
Active Time |
40 Mins |
|
101 |
<L2> detail
id |
ts |
key |
value |
26 |
2017-11-08 03:12:18 |
Yield |
4 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
452 |
<L2> ingredient
id |
ts |
value |
14 |
2017-11-08 03:05:25 |
1/2 teaspoon salt |
|
457 |
<L2> ingredient
id |
ts |
value |
46 |
2017-11-08 03:11:57 |
Salt and freshly ground black pepper |
|
456 |
<L2> ingredient
id |
ts |
value |
77 |
2017-11-08 03:12:10 |
2 tablespoons avocado oil |
|
450 |
<L2> ingredient
id |
ts |
value |
179 |
2017-11-08 03:12:52 |
1/4 cup hempseed |
|
453 |
<L2> ingredient
id |
ts |
value |
265 |
2017-11-08 03:13:27 |
1/4 teaspoon black pepper |
|
445 |
<L2> ingredient
id |
ts |
value |
445 |
2017-11-08 03:15:18 |
4 tablespoons extra-virgin olive oil |
|
446 |
<L2> ingredient
id |
ts |
value |
446 |
2017-11-08 03:15:18 |
2 cloves garlic, minced (2 tsp.) |
|
447 |
<L2> ingredient
id |
ts |
value |
447 |
2017-11-08 03:15:18 |
2 cups baby spinach |
|
448 |
<L2> ingredient
id |
ts |
value |
448 |
2017-11-08 03:15:18 |
1/2 cup packed fresh fat-leaf parsley leaves |
|
449 |
<L2> ingredient
id |
ts |
value |
449 |
2017-11-08 03:15:18 |
3 tablespoons drained capers |
|
451 |
<L2> ingredient
id |
ts |
value |
451 |
2017-11-08 03:15:18 |
2 teaspoons lemon zest, plus 2 tsp. fresh lemon juice |
|
454 |
<L2> ingredient
id |
ts |
value |
454 |
2017-11-08 03:15:18 |
Zoodles: |
|
455 |
<L2> ingredient
id |
ts |
value |
455 |
2017-11-08 03:15:18 |
3 large or 4 small zucchini (about 2 lb. total), trimmed |
|
458 |
<L2> ingredient
id |
ts |
value |
458 |
2017-11-08 03:15:18 |
2 cups cherry tomatoes (about 12 oz.) |
|
459 |
<L2> ingredient
id |
ts |
value |
459 |
2017-11-08 03:15:18 |
Parmesan shavings (optional) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
325 |
<L2> nutritional_information
id |
ts |
value |
4 |
2017-11-08 03:05:22 |
Cholesterol per serving 0mg |
|
326 |
<L2> nutritional_information
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
Fiber per serving 4g |
|
324 |
<L2> nutritional_information
id |
ts |
value |
63 |
2017-11-08 03:12:05 |
Saturated fat per serving 2g |
|
330 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
327 |
<L2> nutritional_information
id |
ts |
value |
96 |
2017-11-08 03:12:20 |
Protein per serving 4g |
|
322 |
<L2> nutritional_information
id |
ts |
value |
322 |
2017-11-08 03:15:18 |
Calories per serving 161 |
|
323 |
<L2> nutritional_information
id |
ts |
value |
323 |
2017-11-08 03:15:18 |
Fat per serving 12g |
|
328 |
<L2> nutritional_information
id |
ts |
value |
328 |
2017-11-08 03:15:18 |
Carbohydrates per serving 11g |
|
329 |
<L2> nutritional_information
id |
ts |
value |
329 |
2017-11-08 03:15:18 |
Sodium per serving 174mg |
|
331 |
<L2> nutritional_information
id |
ts |
value |
331 |
2017-11-08 03:15:18 |
Calcium per serving 56mg |
|
id |
nutritional_information_id |
|
|
39 |
2017-11-08 03:15:20 |
This Sourdough Steak Sandwich Is a Hearty Weekday Lunch |
|
Spread mayonnaise on bread and top with romaine, onion, eggplant, and steak. |
<L1> recipe_x_detail
id |
detail_id |
102 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
460 |
<L2> ingredient
id |
ts |
value |
460 |
2017-11-08 03:15:20 |
1/2 tablespoon olive oil mayonnaise |
|
461 |
<L2> ingredient
id |
ts |
value |
461 |
2017-11-08 03:15:20 |
2 1-oz. sourdough bread slices, lightly toasted |
|
462 |
<L2> ingredient
id |
ts |
value |
462 |
2017-11-08 03:15:20 |
1/4 cup chopped romaine lettuce |
|
463 |
<L2> ingredient
id |
ts |
value |
463 |
2017-11-08 03:15:20 |
1/2 batch grilled onion |
|
464 |
<L2> ingredient
id |
ts |
value |
464 |
2017-11-08 03:15:20 |
4 grilled Japanese eggplant slices |
|
465 |
<L2> ingredient
id |
ts |
value |
465 |
2017-11-08 03:15:20 |
2 1/2 ounces grilled flank steak |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
336 |
<L2> nutritional_information
id |
ts |
value |
5 |
2017-11-08 03:05:22 |
Fiber per serving 5g |
|
334 |
<L2> nutritional_information
id |
ts |
value |
53 |
2017-11-08 03:12:01 |
Saturated fat per serving 4g |
|
340 |
<L2> nutritional_information
id |
ts |
value |
79 |
2017-11-08 03:12:10 |
Iron per serving 2mg |
|
333 |
<L2> nutritional_information
id |
ts |
value |
202 |
2017-11-08 03:13:14 |
Fat per serving 23g |
|
338 |
<L2> nutritional_information
id |
ts |
value |
227 |
2017-11-08 03:13:27 |
Carbohydrates per serving 31g |
|
337 |
<L2> nutritional_information
id |
ts |
value |
247 |
2017-11-08 03:13:59 |
Protein per serving 24g |
|
332 |
<L2> nutritional_information
id |
ts |
value |
332 |
2017-11-08 03:15:20 |
Calories per serving 436 |
|
335 |
<L2> nutritional_information
id |
ts |
value |
335 |
2017-11-08 03:15:20 |
Cholesterol per serving 96mg |
|
339 |
<L2> nutritional_information
id |
ts |
value |
339 |
2017-11-08 03:15:20 |
Sodium per serving 537mg |
|
341 |
<L2> nutritional_information
id |
ts |
value |
341 |
2017-11-08 03:15:20 |
Calcium per serving 35mg |
|
id |
nutritional_information_id |
|
|
40 |
2017-11-08 03:15:27 |
This Steak and Toasted Farro Bowl Is a Great Source of Protein |
|
Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette. |
<L1> recipe_x_detail
id |
detail_id |
103 |
<L2> detail
id |
ts |
key |
value |
102 |
2017-11-08 03:15:20 |
Yield |
1 |
|
id |
detail_id |
|
<L1> recipe_x_ingredient
id |
ingredient_id |
471 |
<L2> ingredient
id |
ts |
value |
463 |
2017-11-08 03:15:20 |
1/2 batch grilled onion |
|
466 |
<L2> ingredient
id |
ts |
value |
466 |
2017-11-08 03:15:27 |
3/4 cup chopped romaine |
|
467 |
<L2> ingredient
id |
ts |
value |
467 |
2017-11-08 03:15:27 |
6 tablespoons toasted farro (with grapeseed oil) |
|
468 |
<L2> ingredient
id |
ts |
value |
468 |
2017-11-08 03:15:27 |
3 ounces grilled flank steak, chopped |
|
469 |
<L2> ingredient
id |
ts |
value |
469 |
2017-11-08 03:15:27 |
1/2 cup grilled zucchini |
|
470 |
<L2> ingredient
id |
ts |
value |
470 |
2017-11-08 03:15:27 |
1/4 cup thinly sliced jarred roasted red bell peppers |
|
472 |
<L2> ingredient
id |
ts |
value |
472 |
2017-11-08 03:15:27 |
3/4 ounce feta cheese, crumbled |
|
473 |
<L2> ingredient
id |
ts |
value |
473 |
2017-11-08 03:15:27 |
1 tablespoon red wine vinaigrette (red wine vinegar, lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper) |
|
id |
ingredient_id |
|
<L1> recipe_x_nutritional_information
id |
nutritional_information_id |
350 |
<L2> nutritional_information
id |
ts |
value |
9 |
2017-11-08 03:05:22 |
Iron per serving 3mg |
|
346 |
<L2> nutritional_information
id |
ts |
value |
55 |
2017-11-08 03:12:01 |
Fiber per serving 4g |
|
348 |
<L2> nutritional_information
id |
ts |
value |
97 |
2017-11-08 03:12:20 |
Carbohydrates per serving 22g |
|
344 |
<L2> nutritional_information
id |
ts |
value |
103 |
2017-11-08 03:12:31 |
Saturated fat per serving 7g |
|
347 |
<L2> nutritional_information
id |
ts |
value |
267 |
2017-11-08 03:14:08 |
Protein per serving 28g |
|
351 |
<L2> nutritional_information
id |
ts |
value |
291 |
2017-11-08 03:15:07 |
Calcium per serving 166mg |
|
342 |
<L2> nutritional_information
id |
ts |
value |
342 |
2017-11-08 03:15:27 |
Calories per serving 457 |
|
343 |
<L2> nutritional_information
id |
ts |
value |
343 |
2017-11-08 03:15:27 |
Fat per serving 30g |
|
345 |
<L2> nutritional_information
id |
ts |
value |
345 |
2017-11-08 03:15:27 |
Cholesterol per serving 78mg |
|
349 |
<L2> nutritional_information
id |
ts |
value |
349 |
2017-11-08 03:15:27 |
Sodium per serving 696mg |
|
id |
nutritional_information_id |
|
|