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TODAY recipes
updated 2/15/2011 1:04:42 PM ET 2011-02-15T18:04:42

Recipe: Carrot, yam and rosemary soup

  • 1 small onion, chopped
  • 1 tablespoon vegetable oil
  • 5 medium carrots, chopped
  • 1 small yam, peeled and chopped
  • 4 cups vegetable stock
  • 3 sprigs of rosemary
  • 2 tablespoons lemon juice
  • Salt and ground pepper

Soften onions in a large pan with oil. Add the chopped carrots, yam, stock, whole sprigs of rosemary, and lemon juice. Bring to a boil, cover and cook for 20 minutes.

When carrots and yam are very tender remove rosemary, puree the soup in a blender or food processor (you may need to do this in halves), return soup to pan, and season to taste.

Heat through again, serve with a wonderful warm whole-grain bread.

Serving Size


Recipe: Quinoa breakfast burritos

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cooked red kidney beans
  • 1/2 cup water
  • 1/2 teaspoon minced garlic (I used dried)
  • 1/2 cup nutritional yeast
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup water
  • Sauce
  • 1/2 cup salsa
  • 1/8-1/4 cup water
  • 1 tablespoon nondairy mayonnaise (vegenaise)
  • 1 teaspoon cumin
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon lime juice
  • 2 tortillas
  • Avocado, chopped (for garnish)

Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low heat until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

Sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half.

Serving Size


Recipe: Blueberry peach crumble

  • 8 ripe peaches, peeled, pitted, and sliced
  • 1/2 cup fresh blueberries
  • Juice from 1 lemon
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole-wheat flour
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons trans-fat-free margarine, cut into thin slices
  • 1/4 cup quick cooking oats
  • 2 tablespoons finely chopped almonds

Preheat the oven to 375 F.

Lightly coat an 8 x 8-inch baking dish with cooking spray. In a medium bowl, gently combine peach slices, blueberries, lemon juice, cinnamon, and nutmeg. Transfer to baking dish.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and almonds, mix evenly. Sprinkle the flour mixture on top of the fruit.

Bake until peaches are soft and the topping is browned, about 30 minutes.

Remove from oven and serve warm.

Serving Size


Recipe: Whole-wheat fruity breakfast bars

  • 2 cups organic wheat flour
  • 1 1/2 cups oats, toasted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar or sweetener
  • 1/2 cup honey
  • 2 ripe bananas, mashed
  • 1 apple, peeled, cored, and diced
  • 1 cup blueberries
  • 1 cup dried cranberries
  • 1 tablespoon orange zest
  • 1 cup orange juice

Preheat oven to 350° F.

In medium bowl add the flour, toasted oats, cinnamon, and salt. Mix well.

In your stand mixer (or handheld) with paddle attachment, cream the butter and the sugar until they’re fluffy, about 5–8 minutes at medium speed.

In the meantime, in a separate bowl, mash the bananas with honey, add the rest of the fruit to combine.

Add the flour slowly to the sugar-butter mixture. Mix on low.

Then add the orange juice and zest. Mix briefly, just until everything is incorporated. Gently fold in fruits using spatula.

Coat a 9 x 13-inch baking dish with vegetable spray and spread dough evenly. Bake 25–30 minutes or until toothpick inserted in center comes out clean.

Serving Size

Makes about 12 bars

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