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Recipes
Vegetarian Quinoa Stuffed Portobello Mushrooms Recipe- Frontier Natural Products Co-op
By sandycon
To make quinoa, combine quinoa with vegetable broth and rosemary in a small saucepan
- 1/4 cup quinoa
- 1 tablespoon Frontier® vegetable broth powder + 1/2 cup hot water OR 1/2 cup vegetable broth
- 1 teaspoon Frontier® rosemary
- 4 portabello mushrooms
- 1 tablespoon olive oil
- 1/3 teaspoon plus 1/4 teaspoon Frontier® sea salt, divided
- 1 cup white beans (rinsed and drained if using canned)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon Frontier® black pepper
- 1 cup packed baby spinach
- 2 ounces feta
Self-Saucing Gluten Free Chocolate Pudding Cakes - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- 1 cup (140 g) basic gum-free gluten free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons (25 g) unsweetened Dutch-processed cocoa powder, divided
- 11 tablespoons (150 g) packed light brown sugar, divided
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 1 egg (60 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup (4 fluid ounces) milk or heavy whipping cream, at room temperature (I don’t have to tell you how much better it is with cream, right?)
- 1 cup (8 (fluid) ounces) boiling water
- Whipped cream and chocolate shavings, for serving (optional)
44-Clove Garlic Soup with Parmesan Cheese
By sandycon
Preheat oven to 350 degrees F
- 26 garlic cloves unpeeled
- 2 tablespoons olive oil
- 2 tablespoons butter (1/4 stick)
- 2 1/4 cups sliced onions (about 1 large onion)
- 1 1/2 teaspoons chopped fresh thyme
- 18 garlic cloves peeled
- 3 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese (about 2 ounces)
- 4 lemon wedges
Quick-Sauteed Spinach with Garlic
By sandycon
In your largest saute pan, heat the oil over high heat until very hot, almost smoking
- 1/4 cup extra virgin olive oil
- 1 1/4 pounds spinach, trimmed, well washed, and dried
- 3 cloves garlic, peeled and very thinly sliced
- 1 lemon, halved
- Generous pinch red pepper flakes
- Kosher salt and freshly cracked black pepper, to taste
Gluten Free Lemon Pudding Cakes
By sandycon
Preheat your oven to 350°F
- 1 Zest of 1 lemon
- 3/4 3/4 3/4 cup (150 g) granulated sugar
- 1/4 1/4 1/4 cup (2 fluid ounces) freshly squeezed lemon juice (1 big, juicy lemon should do it)
- 3 3 3 eggs (180 g total, out of shells) at room temperature, separated
- 1 1 1 cup (8 fluid ounces) milk, at room temperature (any kind of milk should be fine, just not nonfat)
- 2 2 2 tablespoons (28 g) unsalted butter, at room temperature
- 1/2 1/2 15 9 (70 g) basic gum-free gluten free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch/flour)
- 1/4 1/4 1/4 teaspoon kosher salt
- Confectioners’ sugar, for dusting
Carrot, Orange, and Apple Juice
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1/2 cup (120 ml) cold water
- 1 orange, including white part of peel, quartered
- 1/2 apple, seeded, halved
- 1/2 inch (1.3 cm) slice of pineapple, core included
- 1 medium carrot, halved or about 1/3 cup chopped
- 1 cup (240 ml) ice cubes
Lynn's Favorite Jerk Chicken
By sandycon
This recipe came from my brother-in-law with a few variations from me
- 4 lbs chicken breasts, boneless and skinless
- 1/2 cup canola oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion salt
- 2 teaspoons basil
- 2 teaspoons thyme
- 2 teaspoons vegetable seasoning
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons ginger
- 2 teaspoons black pepper
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon salt
- 1/3 cup sugar
- 1 onion, diced
- 1 green pepper, diced
Weight Watcher's Mojito Pie
By sandycon
Preheat the oven to 375F. To make the crust, put the pretzels in a food processor and pulse until finely ground
- 2 cups miniature pretzel twists
- 2 tablespoons light butter
- 1 tablespoon sugar
- 1 (6 ounce) container frozen limeade concentrate (thawed)
- 1 quart low-fat vanilla frozen yogurt, slightly softened
- 3 tablespoons rum
- 1 tablespoon creme de menthe
- 1 teaspoon lime zest, grated
Shrimp with Spicy Garlic Sauce
By sandycon
Whisk the soy sauce, chili sauce, sesame oil, sherry, and sugar together in a small bowl
- 3 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 2 teaspoons sesame oil
- 2 teaspoons dry sherry
- 1 teaspoon sugar
- 2 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 1 1/2 lb large shrimp, peeled and deveined (tails left on)
- pinch black pepper
- 1 scallion, thinly sliced
Crispy Slow Cooker Carnitas
By sandycon
Heat oil in a large skillet over high heat
- 1 tablespoon vegetable oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup beer (or chicken broth)
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper