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Recipes
Crockpot Chicken Philly Cheesesteak
By KeyIngredient
Mix corn starch into chicken broth
- 3 tablespoons corn starch
- 1 cup chicken broth
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 large onion; sliced
- 3 bell peppers (the more colorful the better), cut into strips
- 1/2 teaspoon black pepper
- 1 clove of garlic, minced
- 6 slices of provolone cheese
Banana Drop Cookies
By KeyIngredient
Mix shortening, sugar, eggs; mix well
- Icing:
- 1 c. butter flavored shortening
- 1 c. sugar
- 2 eggs slightly beaten
- 1 c. mashed bananas
- 1/2 c. buttermilk
- 1 tsp. vanilla
- 3 c. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. chopped nuts if desired
- 3 oz. cream cheese
- 1/3 c. butter
- 1 Tbsp. milk
- 1 Tbsp. vanilla
- 2 c. powdered sugar
1-POT EVERYDAY LENTIL SOUP
By KeyIngredient
Heat a large pot over medium heat
- SOUP
- 2 Tbsp water (or sub oil of choice // such as avocado or coconut)
- 2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil*)
- 2 small shallots (optional // or 1/2 white onion as recipe is written // diced)
- 4 large carrots (thinly sliced)
- 4 stalks celery (thinly sliced)
- 1/4 tsp each sea salt and black pepper (divided // plus more to taste)
- 3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces*)
- 4 cups vegetable broth
- 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
- 1 cup uncooked green or brown lentils (thoroughly rinsed and drained)
- 2 cups chopped sturdy greens (such as kale or collard greens)
- FOR SERVING optional
- Fresh parsley
- Rice or Cauliflower Rice
- Garlic & Herb Flatbread
- Spelt Dinner Rolls
Grilled Chicken with Tomato-Avocado Salad
By KeyIngredient
1. Preheat grill to high heat
- 1/4 cup nonfat buttermilk
- 3 tablespoons canola mayonnaise
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon minced shallots
- 1 teaspoon minced fresh thyme
- 1 teaspoon cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 garlic clove, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 1/2 tablespoons olive oil
- 1 teaspoon onion powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon chipotle chile powder
- 2 ears yellow corn, shucked
- 1 small red onion, cut into 1/2-inch slices
- 2 yellow tomatoes, each cut into 4 slices
- 2 red tomatoes, each cut into 4 slices
- 1 cup cherry tomatoes, halved
- 1 sliced peeled ripe avocado
Butternut and Parsnip Soup
By KeyIngredient
Warm oil, add veggies and cook till tender (5 min) Add thyme, coriander, stock
- 1 medium B. squash, peeled & diced
- 2 carrots, peeled & diced
- 3 parsnips, peeled & diced
- 1 small yellow onion, peeled and diced
- 2 TBSP canola oil
- 6 sprigs fresh thyme
- 1/2 tsp gd. Coriander
- Bay leaf
- 6 cups chicken stock
- Salt, pepper, vinegar – to taste
Do Nothing Tornado Cake!
By KeyIngredient
I poked some holes in my cake before I poured the ‘topping’ over it Preheat your oven to 350 degrees and greas
- 2 2 2 cups all purpose flour
- 1 1 1 teaspoons baking soda
- 2 2 2 cups granulated sugar
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla extract
- 20oz 20oz 20oz can crushed pineapple
- 1/2 1/2 1/2 cup salted butter
- 1/2 1/2 1/2 teaspoon vanilla extract
- 2/3 2/3 2/3 cup evaporated milk
- 1 1 1 cup granulated sugar
- 1 1 1 cup chopped pecans
- 1 1 1 cup sweetened coconut flakes
Caprese pasta
By KeyIngredient
1. Pre-heat oven to 350 degrees
- 1 lb rigatoni pasta
- 1 tsp kosher salt
- 1 TB olive oil
- 2 cups prego spaghetti sauce
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 2-5 ounces mozzarella
- 1 cup grape tomatoes
- 3-5 fresh basil leaves
Stroganoff
By KeyIngredient
Cook ground beef and onion
- 1 lb ground beef
- 1/2 cup finely chopped onion
- 2 Tablespoons flour
- 1 teaspoon salt
- 1/2 t paprika
- 1 can Cream of Chicken soup
- 1 (8 oz) carton sour cream
Cabernet Chicken
By KeyIngredient
This method of roasting chicken produces a juicy, golden bird with a marvellous sauce
- 3 lb (1.5 kg) chicken
- Salt and freshly ground pepper
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) sliced leeks
- 1/2 cup (125 mL) chopped carrots
- 1/4 cup (50 mL) chopped celery
- 1 tbsp (15 mL) fresh chopped tarragon or oregano
- 1 cup (250 mL) Cabernet Franc
- 1/2 cup (125 mL) red grapes, halved
- 1/2 cup (125 mL) red grapes, whole
- Garnish
- Sprigs of chervil
How to Make Goat Cheese
By KeyIngredient
1. Fill a medium saucepan with goat's milk
- 1/4 cup freshly squeezed lemon juice
- 1/2 clove freshly grated garlic
- A few pinches coarse salt
- Herbs (up to you) but recommended: Rosemary, chives, parsley, herbs de Provence, fennel fronds, dill, and other non-herbs like dried apricots.