886 reduced recipes

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although the number of chiles has been reduced, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Caldo verde-style Portuguese potato and kale soup with browned chorizo, garlic, and lightly mashed potatoes in chicken broth. Hearty, rustic, and full of smoky flavor.

Chili salsa beef made with braised chuck simmered in chunky salsa, brown sugar, and soy sauce, finished with fresh cilantro and lime. A tender, saucy beef stew served over rice.

Tofu pineapple cheesecake with a graham crust, sweetened naturally with honey and orange juice, topped with kiwi slices. A lower-calorie dairy-free cheesecake alternative.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Mediterranean portobello burgers pile grilled mushroom caps, feta, Kalamata olives, roasted red peppers, and greens onto crusty sourdough. A meatless vegetarian grill dinner ready in under 30 minutes.

Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

A creamy quiche that is a perfect healthy alternative for dinner.

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

Ground turkey burritos loaded with sauteed zucchini, tomatoes, bell pepper, and taco sauce. Lighter than beef but just as satisfying wrapped in a warm tortilla.

Veal with onion, after broiling, very fresh, and nice flavour!