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Recipes
Bacon wrapped Pork Tenderloin - Debbie's
By Peggie
Cut tenderloin in pieces and fully wrap in bacon, then In frying pan add oil and put on HI
- 3 lbs pork tenderlion, cut into 4 pieces
- 1 lb bacon
- 3/4 c. soya sauce
- 1 tbsp minced onion
- 1/2 tsp garlic salt
- 1 tbsp vinegar
- 1 dash pepper
- 3/4 c. brown sugar
Chicken & Soba Noodle Soup
By Peggie
Bring a large saucepan of water to a boil over high heat
- 1/2 lb (250 g) dried soba noodles
- 4 cups (32 fl oz/1 L) chicken stock or prepared broth
- 2 cups (16 fl oz/500 mil) water
- 1/4 cup (2oz/60g) yellow miso
- 1 tsp peeled and grated fresh ginger
- 1 skinless, boneless whole chicken breast, about 1/2 lb, cut into thin strips
- 2 ups (2oz/60g) packed baby spinach leaves
- 2 green onions, including tender green parts, thinly sliced
Hummus (Vitamix)
By Peggie
Tahini, a stiff paste made from toasted ground sesame seeds, is one of the most important ingredients in Middle Eas...
- 1 1/3 cups dried chickpeas
- 1/2 cup fresh lemon juice, plus more as needed
- 1/2 cup tahini
- 4 Tbs. extra-virgin olive oil
- 5 garlic cloves, minced
- 3/4 tsp. salt, plus more as needed
- 1/4 tsp. ground cumin
- 2 tsp. chopped fresh flat-leaf parsley
- Large pinch of paprika
- 6 lemon wedges or radishes
- 1/4 cup brine-cured black olives, such as Kalamata
SPINACH ARTICHOKE STUFFED CHICKEN
By Peggie
pinach Artichoke Stuffed Chicken is a delicious way to turn a creamy dip into an incredible dinner! Serve it with a
- CHICKEN:
- 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- SPINACH ARTICHOKE DIP:
- 4 oz | 120 g frozen spinach, thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- OPTIONAL CREAM SAUCE:
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)
Sweet Potato and Peanut Stew with Kale - Vegan
By Peggie
A creamy sweet potato stew, loaded with antioxidants, fiber and healthy fats for nurturing your body cells and warm...
- 2 medium sweet potatoes, peeled and cut into cubes
- 1/4 cup red lentils, rinsed well
- 2 ripe tomatoes, diced
- 1 cup fresh kale leaves, finely chopped
- 1 &1/2 cups low sodium vegetable broth
- 1 tbsp creamy peanut butter
- 1/4 cup chopped green onion, to garnish
- 2 tsp coconut oil
- 1 yellow onion, finely diced
- 2 garlic cloves, crushed
- 1 inch ginger piece, peeled and minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Freshly ground black pepper
- A pinch cayenne pepper
- Toasted peanuts, to garnish
- Black sesame, to garnish (*optional-adapted)
Pizza Sauce
By Peggie
Blend well. Will make approximately 5 servings
- 1 can Tomato Puree
- 3/4 tsp oregano
- 3/4 tsp basil
- 3/4 tsp black pepper
- 3/8 tsp granulated garlic or garlic powder
- 3/8 tsp granulated onion or onion powder
- 6 tsp grated parmesan cheese
- 1 1/2 tsp salt
- 3/4 tsp M.S.G or Accent (optional)
LUCY COLADA
By Peggie
Making your own cannabis-infused liquor that’ll give you a buzz in two ways isn’t as hard as you think
- Garnish:
- 2 1⁄2 oz White or gold rum
- 1 oz Cannabis-infused coconut milk*
- 3 ⁄4 oz Pineapple juice
- 1 ⁄4 oz Lemon Juice
- 1 dash Angostura bitters
- Pineapple wedge
- Glass: Rocks or highball
Pierogi Lasagna
By Peggie
Preheat oven to 375ºF and grease a 9x13 inch baking dish with butter or nonstick spray
- 12 lasagna noodles
- 6 cups mashed potatoes
- 2 sweet onions,thinly sliced
- 2 cups cheddar, grated
- 1/2 cup (1 stick) butter
- Salt and pepper, to taste
Chicken and Buttermilk-Chive Dumplings
By Peggie
For the stock: Place the chicken and all stock ingredients in a large Dutch oven and cover with water
- Chicken and Stock
- 1 (3 to 3 1/2 pound) whole chicken
- 2 bay leaves
- 6 sprigs of thyme
- 4 to 5 black peppercorns
- 1 head garlic, split through the equator
- 2 tablespoons salt
- Buttermilk-Chive Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1/4 cup chopped chives
- 3/4 to 1 cup buttermilk
- Sauce
- 2 tablespoons butter
- 2 tablespoons oil
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 cup heavy cream
- freshly ground black pepper (garnish)
- chives, chopped (garnish)
Smoky Vegan Black Bean Soup
By Peggie
In 12-inch skillet, heat oil on medium-high
- 2 tbsp. extra virgin olive oil
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 1 medium onion, finely chopped
- 1/4 c. tomato paste
- 3 cloves garlic, crushed with press
- 1 1/2 tsp. ground cumin
- 3 c. lower-sodium vegetable or chicken broth
- 3 cans (15 oz. each) lower-sodium black beans, undrained
- 1 c. frozen corn
- Avocado chunks and cilantro leaves, for serving