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Recipes
Truffle Brownies
By Peggie
Preheat oven to 350 degrees F
- Chocolate Ganache:
- 2 eggs
- 1/2 teaspoon salt
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 1 stick margarine
- 3 ounces unsweetened chocolate chopped
- 1/2 cup all-purpose flour
- Chocolate ganache for topping, recipe follows
- Special equipment: 9-inch round foil cake pan
- 1/2 cup (4 ounces) semisweet chocolate chips
- 1/4 cup heavy cream
Smoked Sausage and Potato Bake
By Peggie
Preheat the oven to 375°
- 1 package of sliced Eckrich skinless smoked sausage.
- 8 quartered Yukon gold potatoes.
- 1 diced green pepper.
- 1 diced yellow pepper.
- 2 tbsps of butter.
- 1 tsp of oregano.
- 1 tsp of basil.
- 1/2 tsp of black pepper.
- 2 tsps of olive oil.
ASIAN CHICKEN CRANBERRY SALAD
By Peggie
This Asian Chicken Cranberry Salad can be served as a main dish, a side salad, a potluck or holiday dish! It’s al...
- 2 small bags of coleslaw mix (about 12 cups)
- 4 cups rotisserie chicken, finely chopped
- 1 1/2 cups toasted sliced almonds (or cashews)
- 1 1/2 cup dried cranberries (I used Orange Cranberries from Trader Joe’s)
- 3/4 cup red onion, finely diced
- 1 cup sesame sticks (found in the bulk aisle at grocery store - optional)
- 1 1/2 cups chopped cilantro
- 1/4 cup black sesame seeds
- 1 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 4 Tbsp. low-sodium soy sauce
- 3-4 cloves garlic, chopped
- 4 Tbsp. honey or brown sugar
- 4 Tbsp. minced ginger
- 2 tsp. toasted sesame oil
Peanut Butter Breakfast Cookies
By Peggie
Preheat the oven to 350°F
- 2 large (140 grams each), ripe bananas
- 2 large (50 grams each) eggs
- 2 1/2 cups (200 grams) rolled oats (certified gluten-free if necessary)
- 1 cup (260 grams) peanut butter
- 3 tablespoons honey
- 2 teaspoons cinnamon
- Pinch of salt
Oatmeal Chocolate Chip Cookies - Quaker Chewy
By Peggie
PREHEAT oven to 375° F. BEAT butter and sugars in large bowl until creamy
- 1 cup 2 sticks butter or margarine, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 2 1/2 cups QUAKER OATS (quick or old fashioned, uncooked)
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional)
Eggs benedict and an apple
By Peggie
Poach 2 poached eggs. Combine 3 tbsp 0% fat yoghurt with ¼ tsp dried dill, ¼ tsp lemon juice and ½ tsp lemon zes...
- 2 eggs, poached
- 3 tbsp 0% fat yogurt
- 1/4 tsp dried dill
- 1/4 tsp lemon juice
- 1/2 tsp lemon zest
- 1 whole wheat english muffin
- 1 small apple
CHOCOLATE CHIP ZUCCHINI BREAD
By Peggie
Preheat oven to 350F (180C)
- 1 3/4 cups all purpose flour
- 1/4 cup oats
- 2 tsp baking powder
- 1 tsp baking soda
- 2/3 cup sugar (I did a mix of brown and white)
- 2/3 cup almond milk (or soy milk)
- 1/3 cup oil (or applesauce for oil free version)
- 2 tbsp white or apple cider vinegar
- 1 cup shredded zucchini, packed down
- 1/3 cup chocolate chips
VEGAN COCONUT CURRY
By Peggie
Rich and creamy vegan coconut curry
- For the Vegan Coconut Curry:
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Curry Powder
- 1/4 tsp Cumin
- 1/2 tsp Coriander Powder
- 1 and 1/2 cups (~240g) Baby Corn (Chopped)
- 1 Red Bell Pepper (Sliced)
- 3 Small Zucchini (Sliced) (~2 cups/~300g)
- 1 15oz (425g) Can Chickpeas (Drained)
- 1 14oz (400g) Can Chopped Tomato
- 1 14oz (400ml) Can Coconut Milk
- 1 Tbsp Coconut Sugar*
- 1/2 tsp Sea Salt
- Black Pepper (To Taste)
- For Serving:
- Basmati Rice
- Fresh Cilantro
- Fresh Lime
Bang Bang Chicken Kebabs
By Peggie
Soak your wood skewers in water for about 30 minutes so that they don’t burn on the grill
- 4 4 1-inch boneless skinless chicken breasts cut into 1-inch chunks
- 1 1 1-inch red bell pepper cut into 1-inch chunks
- 1 1 1-inch medium yellow onion cut into 1-inch chunks
- Wood or metal skewers
- Olive oil, salt, black pepper
- 1/4 1/4 1/4 cup Greek yogurt
- 1/4 1/4 1/4 cup Thai Sweet Chili Sauce
- 5-6 5-6 to or more drops of Sriracha Hot Sauce, to taste
Romaine Salad with Grilled-Lemon Vinaigrette
By Peggie
Grilling lemon brings out its freshness and adds a welcome intensity to a simple salad
- 1 large lemon, halved
- 1/2 tsp koasher salt
- black pepper
- 1/2 cup olive oil
- 3 hearts of romaine lettuce, shredded
- 2 ripe but firm avacodoes, peeled and sliced
- 1 red onion, sliced into rings