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Recipes
Rosemary and Lavender Lemon Curd Tassies
By mm_food4me
Imboc occurs somewhere between Feb1st or 4th (when the sun hits the midpoint between winter solstice and spring equ...
- ½ cup fresh lemon juice
- Zest of 2 medium lemons
- 3 large eggs
- ¾ cup organic cane sugar
- Pinch of salt
- 4 4-inch stems of fresh rosemary
- Teaspoon of dried lavender buds
- 5 tablespoons butter
Sweet Potatoes w/ Marshmallow and Pecan Candy Topping
By mm_food4me
Directions For the pecan candy: Preheat the oven to 225 degrees F
- FOR THE PECAN CANDY TOPPING:
- Nonstick pan spray
- 2 egg whites
- 1 tablespoon sorghum molasses
- 3 cups pecan halves
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- FOR THE POTATO PUREE:
- 3 pounds sweet potatoes, peeled and large dice
- 4 cups vegetable stock, or water if unavailable
- 4 teaspoons salt
- 1/2 teaspoon white peppercorns, ground
- 1/3 cup unsalted butter
- 1 vanilla bean, scraped
- 1/2 teaspoon ground cinnamon, optional
- FOR THE MARSHMALLOW TOPPING:
- 1 1/2 cup egg whites
- 2 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 strips gelatin
GARLICKY KALE SALAD WITH CRISPY CHICKPEAS
By mm_food4me
SUPER flavorful, 30-minute Kale Salad with a creamy roasted garlic tahini dressing and crispy tandoori roasted chic
- Ingredients
- 10 ounces (~6 cups) kale, loosely chopped or torn
- CHICKPEAS
- 1 15-ounce can chickpeas, rinsed, drained and thoroughly dried
- 1.5 Tbsp olive, avocado or grape seed, oil
- 2.5 - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)
- DRESSING
- 1 head garlic
- 1/4 cup tahini
- 2 Tbsp olive oil + more for roasting garlic
- 2 lemons, juiced (~1/3 cup)
- 1-2 Tbsp maple syrup (or honey if not vegan)
- Pinch each salt + pepper
- Hot water to thin
Spiked Pumpkin Pie Milkshake
By mm_food4me
For the kids: Skip the spiced rum and serve in mini pumpkins, topped with whipped cream and sprinkled with cinnamon
- 1/2 gallon Edy's Slow Churned Limited Edition Pumpkin Ice Cream, softened (Or you can use vanilla ice cream with 1 1/2 cup canned pumpkin, cinnamon and nutmeg, to taste.)
- 2 teaspoons pure vanilla extract
- 2 to 2 1/2 cups whole milk (depending how thick you prefer your shake)
- 1 to 1 1/2 cups Captain Morgan's Spiced Rum
- Whipped cream and cinnamon for garnish
- Straws for serving
Butternut Squash Muffins
By mm_food4me
1. Heat oven to 350 degrees
- 1 cup grated butternut squash
- 1 cup white whole wheat flour
- 1 1/2 tablespoons pure maple syrup
- 2 tablespoons brown sugar, packed
- 1/2 tsp. cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 1 egg or 2 egg whites
- 1/2 cup of low-fat milk
Protein Bar
By mm_food4me
1. Combine red beans, pineapple, mango in a blender, and puree
- 1/2 c. cooked red kidney beans
- 1 c. chopped pineapple
- 1 c. chopped mango
- 1/2 c. raisins
- 1 banana
- 1/2 c. chopped pecans
- 1 c. milk
Braised Kale and Tomatoes
By mm_food4me
Directions Heat the olive oil in a large pot over medium-high heat
- 3 to 4 tablespoons olive oil
- 1 yellow onion, chopped
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, roughly chopped
- 2 bunches curly kale, cleaned well, center stems removed, and torn
- Kosher salt and freshly ground black pepper
- 2 cups whole peeled tomatoes
- 3/4 cup chicken stock
CAFFE NIKKO SODA
By mm_food4me
POUR SPARKLING WATER INTO TALL GLASS FILLED WITH ICE
- 1 TBSP (1/2 OZ) TORANI ORANGE SYRUP
- 1/2 TBSP (1/4 OZ) TORANI CRÈME DE CACAO SYRUP
- 1 CUP (8OZ) SPARKLING WATER OR CLUB SODA
- ICE
Mexican Spice Fire Pops
By mm_food4me
1. Combine chopped chocolate and carob chips in a double boiler
- 4 oz. chopped bittersweet chocolate
- 1/2 c. carob chips
- 1/2 t. vanilla extract
- 2 pinches ground cinnamon
- 2 pinches cayenne pepper
- 1/2 c. chopped raw kale
- 1/2 c. heavy cream
- 2 c. whole milk
Bacon-Cheddar Cauliflower Chowder (A Low-Carb Alternative to Baked Potato Soup!)
By mm_food4me
Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving
- Ingredients*:
- 8 slices center-cut bacon, chopped (half used for garnish)
- 1/2 small onion, chopped OR 1 teaspoon onion powder
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
- 2 green onions, chopped (optional)