Sarah-Lyn's profile page
Recipes
Scones (Indian Fry Bread)
By Sarah-Lyn
For breakfast, eat them with butter and cinnamon sugar
- •3 cups Flour
- •2 Tablespoons Baking Powder
- •1 teaspoon Salt
- •1 Tablespoon Sugar
- •2 Tablespoons Powdered Milk
- •1 Tablespoon Shortening Or Bacon Grease
- •1 cup Hot Water, Plus More As Needed
Chinese Vegetarian Chicken with Simple Five-Spice Sauce
By Sarah-Lyn
To reduce the sodium, use low-sodium soy sauce and vegetable broth
- -Spice Sauce:
- 1 ounce dried shiitake mushrooms
- 1 clove garlic, minced
- 1 teaspoon ginger-root, minced
- 1 package bean curd sheets (about 12 sheets, 10.5 ounces)
- 1/3 cup soy sauce (plus 3 tbsp. water)
- 1/4 cup sugar
- 1/2 cup water
- 1/8 teaspoon sesame oil
- 1/2 cup vegetable broth or “unchicken” broth
- 1 tablespoon soy sauce
- 1/8 teaspoon Chinese five-spice powder
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon arrowroot dissolved in 3 teaspoons water
Fresh Broccoli Salad
By Sarah-Lyn
“This hearty side makes a nice change-of-pace salad
- 6 cups fresh broccoli florets
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 3/4 cup reduced-fat mayonnaise
- 3/4 cup fat-free plain yogurt
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons cider vinegar
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup slivered almonds, toasted
Fiesta Rice
By Sarah-Lyn
1. Heat oil in a medium saucepan over medium-high heat
- 2 tsp olive oil
- 10 ounce package frozen whole kernel corn, thawed
- 1 Tbs butter
- 1 cup chopped green onions
- 11/2 cups uncooked brown rice
- 1 tsp ground cumin
- 1 tsp minced garlic
- 2 cups fat-free, less-sodium chicken broth
- 1/8 tsp freshly ground black pepper
- dash of salt
- 14.5 ounce can diced tomatoes with chiles, undrained
- 15 ounce can black beans, rinsed and drained
- 1/2 cup freshly chopped cilantro
- 1 Tbs fresh lime juice
Chocolate chip cookie dough cake
By Sarah-Lyn
Preheat oven to 350 degrees F
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
- 4 eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/2 cup milk
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cup mini chocolate chips
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp salt
- 3 cups all-purpose flour
- 2 cups mini chocolate chips
- 1 tub chocolate frosting
- Mini chocolate chip cookies
Tofu and Vegetables with Lower-Fat Thai Peanut Sauce
By Sarah-Lyn
Instructions Cut the tofu into about 8 slices; then cut each slice into 4 triangles
- 14 ounces extra-firm tofu
- 1 tablespoon soy sauce (gluten-free version, if necessary)
- 1 tablespoon vegetable broth
- 2 carrots
- 2 medium zucchini
- 1 pound broccoli
- 12 basil leaves (or to taste)
- 4 tablespoons natural creamy peanut butter
- 1/2-3/4 cup vegetable broth
- 1/4 cup soymilk (or other non-dairy milk)
- 1/8 teaspoon coconut extract (or use lite coconut milk instead of soymilk & extract)
- 1 tablespoon soy sauce
- 1-2 teaspoons Asian chili sauce (start with less and add more as needed)
- 1 tablespoon agave nectar
- 1 teaspoon lime juice
Cranberry Upside Down Cake
By Sarah-Lyn
Cranberry Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven
- Topping:
- 5 tablespoons (1/3 cup) (70 grams) unsalted butter
- 2/3 cup (140 grams) light brown sugar
- 8 ounces (2 1/4 cups) (227 grams) fresh cranberries
- Cake Batter:
- 1 1/2 cups (195 grams) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1/2 cup (120 ml) milk
- 1/4 teaspoon cream of tartar
Date and Walnut Bread
By Sarah-Lyn
Date Walnut Bread: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- Date and Walnut Bread:
- 1/2 cup (50 grams) walnuts, toasted and coarsely chopped
- 8 ounces (225 grams) pitted dates, coarsely chopped
- 1 teaspoon baking soda
- 1 cup (240 ml) boiling water
- 2 cups (260 grams) all-purpose flour
- 1/2 cup (110 grams) light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- 1 large egg
- 1 teaspoon pure vanilla extract
Wild Rice Salad
By Sarah-Lyn
In a large bowl, combine the rice, tomatoes, cucumber, celery, pecans, onion, salt and pepper
- 2 cups cooked wild rice
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped peeled cucumber
- 1/2 cup sliced celery
- 1/3 cup chopped pecans, toasted
- 1/4 cup chopped red onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup honey mustard salad dressing
Black Bean Burgers
By Sarah-Lyn
Start by sautéing the pepper and onion in a tablespoon of water, just until they start to soften
- 1 can black beans (about 16 ounces), drained and rinsed
- 1 cup cooked brown rice
- 1/2 green pepper, chopped
- 1/4 cup onion, chopped
- 1/4 tsp cumin
- 1 tsp chipotle chili pepper (or chili powder of choice)
- 2 tbsp ground flax seed
- (1 tbsp. corn starch, optional)