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Recipes
Marble Bark
By Peggie
Need a sweet gift... this holiday treat is as easy as it is impressive!
- Variation: Prepare as directed, using one of the following flavour options:
- 1 1 1 cup chopped pecans, toasted
- 6 6 6 squares Baker's Semi-Sweet Chocolate, melted
- 1 1 1 pkg. (6 squares) Baker's White Chocolate, melted
- 1/4 Butter Marble Bark: Omit pecans and stir 1/4 cup Kraft Smooth Peanut Butter into the melted white chocolate before spooning onto prepared baking sheet as directed.
- 5 to 7 1 pecans and stir 5 to 7 drops green food colouring and 1 tsp. peppermint extract into the melted white chocolate before spooning onto prepared baking sheet as directed.
- 1 4 Bark: Use 1 pkg. (8 squares) Baker's Semi-Sweet Chocolate and 4 squares Baker's Unsweetened Chocolate.
- to to Store: Store in tightly covered container at room temperature.
Penne Alla Vodka
By Peggie
Heat oil in a large pot over high heat
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 lb ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 28-ounce can crushed tomatoes
- 1/2 cup vodka
- 1/2 tsp red chili flakes
- 1/2 cup heavy cream
- 4 cups cooked penne
- Parsley and Parmesan to garnish
Sex on the Beach Jello Shots
By Peggie
Combine the boiling cranberry juice and the orange Jell-O, and stir until fully dissolved
- 1 CUP BOILING CRANBERRY JUICE COCKTAIL
- 1 PACKET ORANGE JELL-O
- .5 CUP PEACH SCHNAPPS
- .5 CUP VODKA
Spicy Corn and Black Bean Salad - Cycle 2 & 3
By Peggie
Combine all ingredients in a bowl and let stand 15 minutes for flavors to combine, then toss and serve
- 1 can (14 ounces) black beans, rinsed and drained (or your favorite bean)
- 2 cups fresh corn kernels (use frozen if easier)
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons oregano
- 2 teaspoons hot sauce
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Turkey Black Bean Chili
By Peggie
In a saucepan, brown the groun turkey over moderate heat
- 1 lb lean ground turkey
- 2 cups black beans (cycle 2 & 3 only)
- 1 cup chopped onion
- 2 cups tomato sauce
- 1 tbsp. chili powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper
Roasted Spaghetti Squash with Marinara Sauce & Black Cerignola Olives
By Peggie
Preheat the oven to 450°F
- 4 oz Cremini Mushrooms
- 2 oz Black Cerignola Olives
- 4 cloves Garlic
- 1 bunch Fresh Oregano
- 1 Yellow Onion
- 1 Spaghetti Squash
- 1 15-Ounce Can Diced Tomatoes
- 2/3 cup Grated Parmesan Cheese
- 4 Tbsps Butter
EGG AND AVOCADO TOAST
By Peggie
Heat a small nonstick skillet over medium heat
- 1 egg, beaten with a splash of water
- 1/4 avocado
- 1 slice whole wheat bread
Pad Thai Spaghetti Squash
By Peggie
Preheat oven to 400ºF (200ºC)
- SQUASH
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- FILLING
- 1/2 large cucumber, peeled and quartered
- 1 cup carrot, sliced
- 1 cup bell pepper, diced
- 1/2 cup green onion, chopped
- 1/2 cup onion, diced
- 1/4 cup fresh cilantro, chopped
- PEANUT SAUCE
- 1/4 cup water
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey, or agave
- 2 tablespoons fresh lime juice
- 2 tablespoons sriracha
- 1/2 cup creamy peanut butter
- 1 1/2 tablespoons fresh ginger, peeled and minced
- 1 tablespoon garlic, minced
- peanut, crushed, to serve
Shrimp and Mango Kebabs
By Peggie
Shrimp (and most seafood) benefits from being double skewered
- 40 raw shrimp (31-40 count gives you approximately 1 lb/453 g)
- 3 firm mangoes
- 1 cup (250ml) sweet red chilli sauce
- 16 bamboo skewers soaked in water for 30 minutes, or 8 double-pronged stainless steel skewers.
general tso’s tofu
By Peggie
Mix tamari and vinegar in a bowl until well combined
- For the general Tso’s tofu:
- For the general Tso’s tofu:
- For the general Tso’s tofu:
- 2 2 2 tbsp tamari or soy sauce
- 2 2 2 tbsp tamari or soy sauce
- 2 2 2 tbsp tamari or soy sauce
- 1 1 1 tbsp apple cider vinegar
- 1 1 1 tbsp apple cider vinegar
- 1 1 1 tbsp apple cider vinegar
- 10 10 10 ounces firm tofu (275 g), cubed
- 10 10 10 ounces firm tofu (275 g), cubed
- 10 10 10 ounces firm tofu (275 g), cubed
- 6 6 6 tbsp cornstarch
- 6 6 6 tbsp cornstarch
- 6 6 6 tbsp cornstarch
- to virgin olive to taste
- to virgin olive to taste
- to virgin olive to taste
- 2 2 2 cloves of garlic, minced
- 2 2 2 cloves of garlic, minced
- 2 2 2 cloves of garlic, minced
- For the sauce:
- For the sauce:
- For the sauce:
- 3 3 3 tbsp tamari or soy sauce
- 3 3 3 tbsp tamari or soy sauce
- 3 3 3 tbsp tamari or soy sauce
- 3 3 3 tbsp apple cider vinegar
- 3 3 3 tbsp apple cider vinegar
- 3 3 3 tbsp apple cider vinegar
- 3 3 3 tbsp vegetable stock or water
- 3 3 3 tbsp vegetable stock or water
- 3 3 3 tbsp vegetable stock or water
- 3 3 3 tbsp cane, coconut or brown sugar
- 3 3 3 tbsp cane, coconut or brown sugar
- 3 3 3 tbsp cane, coconut or brown sugar
- 1 1 1 tbsp cornstarch
- 1 1 1 tbsp cornstarch
- 1 1 1 tbsp cornstarch
- 1/8 1/8 1/8 tsp cayenne powder
- 1/8 1/8 1/8 tsp cayenne powder
- 1/8 1/8 1/8 tsp cayenne powder