Peggie's profile page
Recipes
Black & Red Bean Salad - Debbie's
By Peggie
In a bowl mix beans with corn, diced pepper, green onion and fresh cilantro
- Dressing:
- 1 can black beans, drained and rinsed
- 1 can red beans, drained and rinsed
- 1 can corn, drained
- 1 red pepper, diced
- 3 green onions, chopped
- fresh cilantro, to taste
- 3/4 tbsp garlic powder
- 3/4 tbsp ground cumin
- 1/2 to 3/4 of juice from a lime
- 1/4 c olive oil
- thyme, fresh or dry to taste
- salt & pepper to taste
Cheesecake Brownies
By Peggie
1. Preheat the oven to 350°F
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 box brownie mix, prepared according to package instructions
One Pan Balsamic Chicken
By Peggie
1. Mix together dressing, balsamic vinegar and honey in a measuring cup
- 1/4 cup Italian salad dressing
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- 1 1/4 lbs chicken breast tenderloins
- 2 Tbsp olive oil
- 1/2 tsp Kosher salt and pinch freshly ground black pepper, to taste
- 1 lb fresh green beans, trimmed of tough ends, chopped into 2-inch pieces
- 8 oz sliced mushrooms
- 1 cup grape tomatoes, halved
PINEAPPLE AND SRIRACHA MARGARITA
By Peggie
Add tequila, cubed pineapple, pineapple juice, lime juice, agave, Sriracha, and ice to a cocktail shaker Rim servin
- 2 ounces of tequila
- 2 ounces of cubed pineapple
- 2 ounces of pineapple juice
- 1 ounce of lime juice
- 1/2 ounce of agave nectar or to taste
- lava salt for rimming the glass
- a couple of dashes of Sriracha
- 1/2 cup of ice
- Garnish: pineapple slice
Spring Rolls with Coconut Peanut Sauce
By Peggie
Chop all vegetables to 2-inch (5-cm) length and cook rice noodles according to instructions on pack
- Spring Rolls
- 2 carrots, julienned
- 1 red pepper, julienned
- 1 English cucumber, peeled and julienned
- 1 cup (250 ml) shredded red cabbage
- 4 scallions, white parts thinly sliced lengthwise
- 2 avocados, halved and sliced, or 1 recipe Baked Coconut Tofu
- 16 basil leaves
- 16 mint leaves
- 4 oz (120 ml) rice noodles
- 16 sheets rice paper
- Peanut Sauce
- 1/2 cup (125 ml) creamy peanut butter
- 1/2 cup (125 ml) Silk Unsweetened coconut beverage
- 2 Tbsp (30 ml) soy or tamari sauce
- 2 Tbsp (30 ml) fresh lime juice
- 1 clove garlic, finely minced
- 1/2 tsp (2 ml) toasted sesame oil
- 2-3 tsp (10-15 ml) hot sauce (such as Sriracha)
Southwestern Sweet Potato Soup
By Peggie
Sweet potatoes are packed with flavour and nutritional goodness
- 1/4 cup any vegetable oil
- 2 large onions, peeled and chopped
- 4 cloves garlic, sliced
- 4 cups chicken broth
- 2 large sweet potatoes, washed, peeled and grated
- 1 chipotle pepper, packed in adobo sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- a sprinkle or two sea salt
- 1/2 cup sour cream
- 1 bunch cilantro, finely chopped
- 1 whole wheat or soft corn tortilla
- 4 - 6 sprigs fresh cilantro, for garnish
Slow Cooker Beef Pot Roast
By Peggie
The real secret here is making sure you sear the meat before the long, slow braising
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Avocado Chips
By Peggie
Preheat oven to 325° and line a medium baking sheet with parchment paper
- 1 1 1 large ripe avocado
- 1 1 1 large ripe avocado
- 1 1 1 large ripe avocado
- 3/4 3/4 3/4 c. freshly grated Parmesan
- 3/4 3/4 3/4 c. freshly grated Parmesan
- 3/4 3/4 3/4 c. freshly grated Parmesan
- 1 1 1 tsp. lemon juice
- 1 1 1 tsp. lemon juice
- 1 1 1 tsp. lemon juice
- 1/2 1/2 1/2 tsp. garlic powder
- 1/2 1/2 1/2 tsp. garlic powder
- 1/2 1/2 1/2 tsp. garlic powder
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- Kosher salt
- Kosher salt
- Kosher salt
- Freshly ground black pepper
- Freshly ground black pepper
- Freshly ground black pepper
GREEN GODDESS SMOOTHIE BOWL
By Peggie
Place all the smoothie ingredients in a blender and blend on high until smooth
- The smoothie:
- The smoothie:
- The smoothie:
- 2 2 2 medium frozen bananas
- 2 2 2 medium frozen bananas
- 2 2 2 medium frozen bananas
- 1 1 1 cup water or milk (any kind of milk works well)
- 1 1 1 cup water or milk (any kind of milk works well)
- 1 1 1 cup water or milk (any kind of milk works well)
- 1 1 1 cup kale
- 1 1 1 cup kale
- 1 1 1 cup kale
- 1 1 1 kiwi
- 1 1 1 kiwi
- 1 1 1 kiwi
- 2 2 1/4 tablespoons almond butter (or sub 1/4 ripe avocado)
- 2 2 1/4 tablespoons almond butter (or sub 1/4 ripe avocado)
- 2 2 1/4 tablespoons almond butter (or sub 1/4 ripe avocado)
- 2 2 dates, pitted
- 2 2 dates, pitted
- 2 2 dates, pitted
- The toppings:
- The toppings:
- The toppings:
- Unsweetened coconut
- Unsweetened coconut
- Unsweetened coconut
- Chai seeds
- Chai seeds
- Chai seeds
- Pomegranate arils
- Pomegranate arils
- Pomegranate arils
- Sliced banana
- Sliced banana
- Sliced banana
- Sliced kiwi
- Sliced kiwi
- Sliced kiwi
- Hemp seeds
- Hemp seeds
- Hemp seeds
- Chopped almonds
- Chopped almonds
- Chopped almonds
- Berries
- Berries
- Berries
- Granola
- Granola
- Granola
Chocolate Eclair Squares
By Peggie
BEAT pudding mixes and milk in large bowl with whisk 2 min
- 2 (3.4 oz. each) Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 64 NILLA Wafers
- 2 squares BAKER'S Semi-Sweet Chocolate
- I used light Cool Whip & melted some milk chocolate chips to drizzle on top