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Recipes
Paella
By LyndaLee
Arlene and I made this for Don's BD one year - many years ago
- 6 oz chorizo sausages
- 4 chicken legs
- 1 tablespoon olive oil
- 1/4 teaspoon saffron threads
- 3 cups warm chicken stock
- 1 onion chopped
- 2 cloves garlic minced
- 1 can tomatoes
- 1 small sweet green pepper diced
- 1 1/2 cup short-grain rice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup frozen peas
- 12 oz clams
- 2 green onions minced
- 8 lemon wedges
Ham Glaze
By LyndaLee
Wonderful on ham
- 1 cup brown sugar
- 1/2 cup corn syrup
- 2 tablespoon flour
- 1 tablespoons mustard powder
- Enough vinegar to make a thick paste
Curried Chicken with Apples & Mango Chutney
By LyndaLee
Recipe from Arlene Left over idea: spoon cold chicken onto crisp lettuce leaves for a cool and tasty chicken sala...
- 2 tsp oil
- 1 1/2 lbs skinless chicken breast cut into 2" pieces
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Granny smith apple
- 1 onion chopped
- 1 tsp fresh ginger
- 1 garlic clove minced
- 1 tbl curry powder
- 1/2 cup mango chutney
- 1/4 cup currents
- 1/4 cup low sodium chicken broth
- 1/4 cup fat free half and half
- 1 tbl chopped parsley
- 2 tbl slivered almonds, toasted
- 3 cups cooked white rice
Carrot and Cucumber Salad
By LyndaLee
Transform this simple, refreshing salad into a main course by adding canned tuna or slices of cooked chicken
- 2 large cucumbers, peeled halved lengthwise, seeded, and thinly sliced
- 2 carrots, peeled and thinly sliced on an angle
- 1/2 red onion, thinly sliced
- 2 tablespoons cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Southwest Bake
By LyndaLee
Great as leftover as well
- 1 cup hot salsa
- 1 cup frozen corn
- 1 cup fat free sour cream
- 15 oz black beans, drained and rinsed
- 14 oz can diced tomatoes, drained of most liquid
- 2 1/4 oz can of sliced black olives
- 2 cups shredded light cheddar
- 1 cup cooked brown rice
Quiche - Spinach & Roasted red pepper crustless
By LyndaLee
from home digest recipe
- 1 tbsp (15 mL) dry bread crumbs
- 1 tbsp (15 mL) butter
- 2 green onions, thinly sliced
- 4 cups (1 L) baby spinach, about 1/3 (5 oz/142 g) pkg
- 1/4 cup (60 mL) bite-size strips roasted red pepper
- 2 cups (500 mL) milk
- 4 eggs
- 1 tbsp (15 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) dried oregano leaves
- Freshly ground pepper
- 3/4 cup (175 mL) crumbled Canadian Feta, well drained, about 1/4 (400 g) container
Vietnamese Rice Paper Rolls
By LyndaLee
Colourful, light and fresh, these rice paper rolls make the perfect summer appetizer
- 1/2 yellow pepper, thinly sliced
- 1/2 orange pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 cup cooked fine wheat noodles
- 1 large carrot, peeled and sliced
- 1 bunch fresh coriander, no stems
- 1 package rice paper wraps, large
- 1 bunch fresh mint, leaves only
- 2 chicken breasts
- 1 1/2 quart water
- 2 cloves garlic, crushed
- 1 tablespoon corander seed
- Fresh coriander root
- 2 pieces fresh ginger, sliced
- 1 lime, juiced
- 1 tablespoon sesame oil
- 2 tablespoons salt
Mint filled Brownie cupcakes
By LyndaLee
From a Martha Stewart 2009 cupcake book
- 8 oz semisweet chocolate coarsely chopped
- 1/2 cup unsalted butter
- 1 cup sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup all purpose flour
- 1/4 cup unsweetened dutch process cocoa powder, sifted
- 12 small chocolate covered peppermint patties
Raspberry Pie Filling
By LyndaLee
This filling can be made ahead and frozen to pop into a pie shell and enjoy anytime of the year
- 4 quarts raspberries
- 3 cups sugar
- 3/4 cup minute tapioca
- 1/4 cup lemon juice
Broccoli Mushroom Dip
By LyndaLee
Cook broccoli until tender crisp, about 3 minutes
- 500 ml chopped broccoli
- 15 ml vegetable oil
- 1 minced garlic
- 1/2 chopped onion
- 375 ml chopped mushrooms
- salt to taste
- pepper to taste
- 175 ml low fat cottage cheese
- 50 ml low fat plain yogurt or light sour cream