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Recipes
One-Pan Parmesan Crusted Salmon
By Peggie
Preheat oven to 400˚F/200˚C
- For the parmesan crust:
- 6 ounces skinless salmon
- 7 ounces asparagus
- Olive oil to taste
- Salt to taste
- Pepper to taste
- 1 egg
- 1/4 cup panko bread crumbs
- 1/4 cup grated parmesan
- 1 tablespoon parsley, chopped
- Salt to taste
Superhero Muffins
By Peggie
These muffins were designed for superheroes like you
- 2 cups almond meal
- 1 cup old-fashioned rolled oats (gluten-free if sensitive)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins, chopped dates, or chocolate chips (optional)
- 3 eggs, beaten
- 1 cup grated zucchini (about 1 zucchini)
- 1 cup grated carrots (about 2 carrots)
- 6 tablespoons unsalted butter, melted
- 1/2 cup dark amber maple syrup
- 1 teaspoon vanilla extract
Oven Roasted Sweet Potato Chips with Ranch Dip
By Peggie
Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside
- 3/4 pound sweet potatoes
- 1 tablespoon olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- store-bought light ranch dressing
Vegan Ramen
By Peggie
In a large pot or Dutch oven, heat the olive oil over medium heat
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
- 6 cloves garlic, minced
- 1 onion, diced
- 6 cups vegetable stock (1.4 L)
- 1 cup water (240 mL)
- 1 cup shiitake mushroom, stems removed and sliced (75 g)
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- ramen noodle
- TOPPINGS
- bok choy, sautéed
- bell pepper, sliced and sautéed
- fresh parlsey
- nori
- rainbow carrot, diced and sautéed
- radish, sliced
- onion, sliced and sautéed
- spinach
- bean sprout, sautéed
- corn
- jalapeño, sliced and sautéed
- green onion, sliced
French Pepper Steak (Steak au Poivre)
By Peggie
Place peppercorns in a tea towel and then crush with the bottom of a pan
- 2 tbsp black peppercorn, crushed
- 1 14oz new york strip steak
- salt
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/3 cup brandy
- 1 cup cream
- 1 tbsp dijon mustard
- 1 tbsp butter
Pecan Pie Cookies
By Peggie
reheat oven to 400 degrees
- 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
- 2 tablespoons butter, melted
- 1/2 cup pecans, chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 teaspoon salt
- Optional
- 1/4 cup semi sweet or milk chocolate chip for decorating
BARBEQUE Chicken
By Peggie
Preheat oven to 400°F/200°C
- Parchment paper or aluminium foil, 12×18 inches
- 1 chicken breast
- 1 small potato, sliced
- 1/4 onion, sliced
- 3 tablespoons barbecue sauce
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Maman Gette's Chocolate Pudding
By Peggie
Mix first dry ingredients, make a well then pour in first liquid mixture
- 1 cup - flour
- 3/4 cup - sugar
- 3 tbsp - cocoa
- 2 tsp - baking powder
- 1/2 tsp - salt
- vanilla to taste
- 2 tbsp - melted butter
- 1/2 cup - milk
- 3/4 cup - brown sugar
- 3 tbsp - cocoa
- 1 3/4 cup - boiling water
MAC AND CHEESE RECIPE
By Peggie
This classic homemade comfort food is creamy, rich and delicious - a far cry from the waxy, boxed version
- 1 pound box (16 oz) pasta (any desired shape)
- 1 cup Kellogg's® All-Bran® Original cereal
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup butter, divided
- 2 tablespoons all-purpose flour
- 2 1/2 cups fat-free milk
- 2 cups (8 oz) shredded Cheddar cheese
- 1 cup shredded Monterey Jack Cheese
- 2 ounces Bleu cheese
- 1 cup Kellogg's® All-Bran® Complete® Wheat Flakes cereal
CANDY CANE JELLO SHOTS
By Peggie
1. To a cup of hot water add 2 packets of unflavored gelatine and stir until dissolved
- White Layer:
- 2 Packets Unflavored Gelatine
- 1 Cup Hot Water
- 1/2 Cup Condensed Milk
- 1/2 Cup Peppermint Schnapps
- Red Layer:
- 1 Cup Hot Water
- 1 Packet Unflavored Gelatine
- 1 Packet Strawberry Jello Mix (3 oz)
- 1/2 Cup Strawberry Vodka