Peggie's profile page
Recipes
Vegan Curry Lentil Soup
By Peggie
This is an easy hearty and satisfying soup with rich and aromatic spices, and coconut milk
- 1 tablespoon light oil (such as canola or vegetable)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 3 cups vegetable broth
- 1 28oz can diced tomatoes
- 1 cup brown or green lentils
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4- 1/2 teaspoon cayenne (optional for spice)
- 1 1/2 cups full-fat coconut milk (the kind in a can)
- 1 handful cilantro, chopped
Sweet Potato & Lentil Soup
By Peggie
Take your taste buds on an adventure
- (900 mL) carton low-sodium chicken broth
- 1 small onion, diced
- 1 tbsp (15 mL) of your favourite Indian curry paste
- 1/2 cup (125 mL) split red lentils
- 1 large sweet potato, peeled and cut into 1/2-inch (1 cm) pieces
- 1 cup (250 mL) Milk
- 2 cups (500 mL) packed baby spinach
- 2 tbsp (30 mL) lemon juice
- Plain Yogurt for serving (optional)
Slow Cooker Pulled Pork
By Peggie
Place the onions and garlic in an even layer in the slow cooker and pour in the stock
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (5-pound) boneless or bone-in pork shoulder, twine or netting removed
- 2 cups barbecue sauce
One Pot Bacon Mushroom Risotto
By Peggie
In a heavy bottom pot (such as a Dutch oven), heat the olive oil over medium heat
- 3 tablespoons olive oil
- 1 medium onion, sliced
- 5 strips of bacon, diced
- 8 ounces sliced wild mushrooms, such as porcini or shiitake
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine, such as sauvignon blanc
- 5 cups chicken broth
- 1/2 cup parmesan cheese, plus more for garnish
Angie’s Baked Beans
By Peggie
Soak white pea beans overnight
- • 1 pkg white pea beans
- • 1 tsp dry mustard
- • 1 1/2 cups – 2 cups brown sugar
- • 1 medium onion, in medium chunks
- • bacon, pork or ham to taste
4 Minute Spicy Garlic Shrimp
By Peggie
Heat a large skillet over medium high heat
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 4 cloves garlic, crushed away from skin
- 1/2 teaspoon crushed red pepper flakes
- 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
- 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley leaves, a handful
Portobello Veggie Burgers
By Peggie
Preheat oven to 375˚F (190˚C)
- 15 oz black bean, 1 can, drained and rinsed
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 2 large portobello mushroom caps, finely chopped
- 1/2 cup , finely chopped
- 1/4 cup parsley, finely chopped
- 2 tablespoons ground flaxseed
- 4 tablespoons water
No-Bake Chocolate Peanut Butter M&M Balls
By Peggie
Mix butter, peanut butter, M&M’s, and powdered sugar until well blended
- 1/2 cup melted butter
- 1 1/2 cups peanut butter
- 2 1/2 cups powdered sugar
- Some chocolate chips
- Some M&M’s
Low-Fat Paleo Zucchini Brownies
By Peggie
Preheat oven to 350 degrees F
- 1/2 cup applesauce
- 2 small or medium bananas mashed
- 1 1/2 tsp of Stevia
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups finely shredded zucchini
- 2 cups coconut flour
- 1/2 cup walnut pieces
Oatmeal breakfast pizza
By Peggie
In a large bowl mix oatmeal, milk, egg, vanilla, sugar and baking powder
- 1 cup oatmeal
- 1 cup milk
- 1 egg
- 1 tbsp vanilla
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 banana