Peggie's profile page
Recipes
Tuna and Egg Salad (mayo-free and yummy!)
By Peggie
Drain tuna fish and add to bowl
- 1 Can Solid White Albacore Tuna (in water)
- 1 Tablespoon Sweet Pickle Relish
- 1 Heaping Tablespoon Fat Free Plain Yogurt (or more to taste)
- 1 Whole Egg, boiled
- Handful favorite lettuce
- Salt and Pepper, to taste
- 3-4 Cherry Tomatoes
Pumpkin Chocolate Chip Whoopie Pies
By Peggie
Mix the brown sugar and oil
- For the cookies:
- 2 c brown sugar
- 1 c vegetable oil
- 2 eggs
- 1.5 cups canned pumpkin
- 3 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1 Tbsp. cinnamon
- 1 c chocolate chips
- For the filling:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 c powdered sugar
- 1 tsp vanilla
NO BAKE CHEWY TURTLE BARS
By Peggie
Your favorite "turtle" flavors -- chocolate, pecans, and gooey caramel in one easy-to-make bar!
- 3/4 cup pecans, toasted and coarsely chopped
- 1 and 3/4 cups + 1/3 cup milk chocolate chips, separated
- 1 bag (4.51 ounces) soft caramels (I recommend Werther's)
- 1 and 1/2 tablespoons heavy cream (no substitutes)
- Optional topping: sea salt
VEGAN VANILLA ICE CREAM
By Peggie
Ultra creamy vegan vanilla ice cream
- 1 14oz (400ml) Can Coconut Milk
- 1 14oz (400ml) Can Coconut Cream
- 1/2 cup (100g) White Sugar
- 1/4 cup (60ml) Golden Syrup or Maple Syrup
- 1/2 tsp Vanilla Powder*
- 2 tsp Vanilla Extract
- Golden Oreo Cookies (Optional)
Chocolate Snowballs
By Peggie
Preheat oven to 350. Sift flour and salt
- 2 cups sifted flour
- 1/2 tsp salt
- 3/4 cup butter
- 1/2 cup sugar
- 2 tsp vanilla
- 1 egg
- 1 cup chopped nuts (pecans or walnuts, I use walnuts)
- 1 cup chocolate chips
- Powdered sugar
GLAZED FRENCH TOAST CINNAMON SWIRL
By Peggie
A giant French toast cinnamon roll is the perfect centrepiece for family brunch
- 16 slices white bread, crusts off
- 3/4 cup softened butter
- 3/4 cup dark brown sugar
- 3 tsp cinnamon
- 3 eggs
- 1 cup cream
- 1/4 cup milk
- 2 tbsp sugar
- 1 1/2 tsp vanilla
- 1 cup icing sugar
- 2 tbsp melted butter
- 1 tbsp milk
Thai Curry Chicken Soup
By Peggie
In a soup pot over medium heat, warm the oil
- 1 tbsp vegetable oil
- 1 tbsp Thai red curry paste
- 3 cups (24 oz/750 ml) chicken stock or prepared broth
- 3 cups (24 oz/750 ml) unsweetened coconut milk, well shaken
- 1 large lemongrass stalk, trimmed and cut into 2 inch pieces
- 6 thin slices fresh ginger, unpeeled
- 2-4 Thai chiles, cut in half lenghtwise
- 3 tbsp fresh lime juice
- 2 tbsp Asian fish sauce
- 3/4 lb (375g) skinless boneless chicken breasts, cut into thin strips
- 1/2 lb (250g) fresh white button mushrooms, thinly sliced
- 1/3 cup (1/3 oz/10g) thinly sliced fresh basil leaves, preferably Thai basil, plus small whole leaves for garnish.
Curried Carrot Soup
By Peggie
Preheat medium pot over medium high heat
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 1/2 pounds packaged baby carrots, from produce section
- 6 cups chicken stock, available on soup aisle
- 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Coarse salt
- 1 cup sour cream
- Plastic condiment bottle or medium plastic food storage bag
- 6 blades fresh chives, cut into 1-inch pieces
Big Braised Meatballs
By Peggie
1. In large bowl, stir together milk and breadcrumbs
- 1/2 cup milk
- 1 cup whole wheat or regular breadcrumbs
- 1 1/2 lb. extra lean or lean ground beef
- 1 egg
- 1/4 cup chopped fresh parsley, divided
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup grated parmesan cheese, optional
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 28-oz (796 ml) can plum tomatoes, with juices, broken up or pureed
Asparagus - Sesame grilled rafts
By Peggie
With one hand, hold an asparagus stalk at its base
- 16-20 asparagus spears
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 garlic clove, crushed
- 2 tbsp sesame seeds