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Recipes
Peach Cobbler
By moninikole
Tip: also berries work great too!
- 1 cup of sugar
- 1 cup of flour
- 1 cup of milk
- 1 stick of butter melted
- 1 large can of sliced peaches
Salmon Cakes
By moninikole
Add some fat to a small sauté pan and add the onions and cook until translucent
- 1/4 cup chopped onion
- 1 egg (forgot to include first time still turned out OK)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon, zested ( I used a splash of lemon juice)
- 1 (14-ounce) can wild salmon, checked for large bones
- 1 baked or boiled russet potato, peeled, and fluffed with a fork ( I did not use this the first time and was OK)
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil
Stir Fried Cabbage with Ground Beef or Turkey
By moninikole
Brown ground beef, remove and drain; set aside
- 1 pound of ground beef (can substitute turkey)
- 2 tablespoons of sesame oil, divided
- 3 green onions, sliced
- 3 cloves of garlic, minced
- 2 cups of cabbage, sliced thin
- 1 cup of cooked rice (brown or white), optional
- 2 tablespoons of low sodium soy sauce
- Pinch of kosher salt, or to taste
- 8 turns of the pepper grinder, or to taste
- Crushed red pepper flakes, to taste
Light Frosting
By moninikole
Combine 1 cup of milk and small box of instant vanilla pudding, set aside
- 1 c. milk
- small box instant vanilla pudding
- 8 oz. cream cheese
- 12 oz. Cool Whip.
Ranch Dressing/Dip Mix
By moninikole
Mix together and store in an air tight container
- 5 tablespoons dried minced onions
- 7 teaspoons parsley flakes
- 4 teaspoons salt
- 1 teaspoon garlic powder
Microwave Popcorn
By moninikole
Mix and place in paper bag
- 1/3 c. popcorn
- 1/2 t. salt
- 1 t. olive oil
Amazing Scallops
By moninikole
If you're using bay scallops, keep them whole
- 1 pound 1 pound fresh bay or sea scallops
- Kosher salt
- Freshly ground black pepper
- All-purpose flour for dredging
- 4 tablespoons 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup 1/2 cup chopped shallots (2 large)
- 1 1 garlic clove, minced
- 1/4 cup 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup 1/3 cup dry white wine
- 1 1 lemon, cut in half
Light Marinated Broccoli Salad
By moninikole
Halve the red onion, peel it and cut from near the root end to the blossom end at 3/4-inch intervals leaving it int...
- 1 medium red onion
- 3/4 cup rice vinegar (not seasoned)
- 2 cups red or black seedless grapes
- 8 crowns broccoli
- 2 small to medium sized carrots
- 3/4 to 1 cup mayonnaise, (start with the smaller amount)
- 1 tablespoon sugar (I use raw sugar)
- 2 teaspoons kosher salt, divided (or more to taste)
- black pepper to taste (I use a full teaspoon of freshly ground black pepper.)
Chickpea Ragout
By moninikole
1. Heat the oil in a heavy saucepan over medium-low heat
- 2 T. olive oil
- 1 red onion, diced
- 2 T. minced garlic
- 1 t. ground cumin
- 2 cans (15 oz. each) chickpeas, drained and rinsed
- 1 can (14 oz.) diced tomatoes
- 2 sprigs fresh thyme or 1/2 t. dried
- 2 t. each honey and fresh lemon juice
- 1 3/4 c. chicken or vegetable broth
- Couscous, for serving
- 1/2 chopped flat leaf parsley
Einkorn Banana Bread
By moninikole
1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×5 inch loaf pan
- 1/2 cup butter, melted
- 1 cup organic evaporated cane juice crystals
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups Einkorn Flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup sour cream
- 2 very ripe bananas, mashed
- 1/2 cup walnuts (optional)