Peggie's profile page
Recipes
Stuffed Egg Nog French Toast
By Peggie
Step 1 In a small dish, mix cream cheese and dried fruit
- 2/3 cup light cream cheese
- 1/4 cup dried cherries or cranberries
- 8 slices multigrain bread
- 4 tsp orange marmalade
- 3 eggs
- 1 cup Sensations by Compliments Egg Nog
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 2 tbsp butter, divided
- icing sugar for dusting
Chocolate Peanut Butter Brownie Bites
By Peggie
n a microwaveable safe bowl, combine the sugar, butter, and water
- 3/4 cup sugar
- 1/4 cup butter, softened
- 1 tbsp water
- 1 cup semisweet chocolate chips
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup flour
- 1/4 tsp baking soda
- 3/4 cup milk chocolate chips
- 1/2 cup creamy peanut butter
baked coconut chicken tenders with mango mustard sauce
By Peggie
Easy recipe for super crunchy baked coconut crusted chicken tenders which are going to be a favourite with kids and...
- For the marinade:
- for the brine/marinade
- 3 poundeds Chicken Breasts (, to 1/2 inchs thickness and cut into strips)
- 1 1/2 cups coconut milk
- 1 teaspoon lemon zest
- 1 teaspoon Chili (Flakes)
- 1 teaspoon salt
- For the coating:
- 3 Eggs (large)
- 1 1/2 cups rice flour
- 3 cups coconut (unsweetened Shredded)
- 1 teaspoon Sriracha
- 1/2 teaspoon Chili (Flakes)
- to taste salt
Baked oats with apple
By Peggie
Spray a ramekin with oil, then mix the 20g steel-cut oats, 1 tsp baking powder, 60ml skimmed milk, 1 egg white, 3 t...
- 20 g - 1/4 cup steel cut oats
- 1 tsp baking powder
- 60 ml - 1/4 cup skimmed milk
- 1 egg white
- 3 tbsp apple sauce
- 1/4 tsp cinnamon
- additional 1/2 tsp cinnamon
- 2 tsp chopped pecans
- 125 g - 1/4 cup chopped apples
- 1 tsp honey
Vegan Enchiladas
By Peggie
Savory and filling vegan enchiladas stuffed with roasted butternut squash and black beans in a rich tomato sauce an...
- For the Filling:
- 1 Medium Butternut
- 1 Tbsp Olive Oil
- Sprinkle Sea Salt
- Sprinkle Black Pepper
- 1 15oz (425g) Can Black Beans
- For the Enchiladas:
- 7-8 Large Soft Wholewheat Tortillas
- For the Tomato Sauce:
- 1 Shallot
- 3 Cloves Garlic
- 1 Tbsp Olive Oil
- 2 15oz (425g) Cans Chopped Tomato
- 2 Tbsp Coconut Sugar
- Sea Salt and Black Pepper to taste
- Toppings:
- Sliced Avocado
- Chopped Cilantro
- Sweet Basil and Chive Cashew Cream
- make Sweet Basil and Chive Cashew Cream:
- 1 cup (150g) Cashews
- 1/2 Fresh Lemon
- Handful Fresh Basil
- Handful Fresh Chives
- 2 Tbsp (30ml) Date Honey/Maple Syrup
- Sea Salt
- Black Pepper
- 1/2 cup (120ml) Water
- INSTRUCTIONS
- Add the half cup of water to the blender jug.
- Squeeze the half lemon and add to the blender.
- Add the date honey or maple syrup to the blender.
- Add a pinch of salt and grind in some black pepper.
- Add in the fresh herbs.
- Lastly add the cashew nuts.
- Blend until smooth.
- Add more water if too thick, or a few cashews if it’s looking too thin.
- Taste test and see if more salt and/or pepper is needed.
Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
By Peggie
Blend the tomatoes, garlic, ginger, chile with water until smooth
- 3 3 1 15 ripe tomatoes or 1 15 oz can diced tomatoes
- 3 3 1 15 ripe tomatoes or 1 15 oz can diced tomatoes
- 3 3 1 15 ripe tomatoes or 1 15 oz can diced tomatoes
- 4 4 4 cloves of garlic
- 4 4 4 cloves of garlic
- 4 4 4 cloves of garlic
- 1/2 1/2 1/2 inch cube of ginger
- 1/2 1/2 1/2 inch cube of ginger
- 1/2 1/2 1/2 inch cube of ginger
- 1 1 1 hot or mild green chile , I use serrano
- 1 1 1 hot or mild green chile , I use serrano
- 1 1 1 hot or mild green chile , I use serrano
- 3/4 3/4 1 cup water , use 1 cup if the tomatoes arent very juicy
- 3/4 3/4 1 cup water , use 1 cup if the tomatoes arent very juicy
- 3/4 3/4 1 cup water , use 1 cup if the tomatoes arent very juicy
- 1/2 to 1 1/2 to 1 1 tsp garam masala
- 1/2 to 1 1/2 to 1 1 tsp garam masala
- 1/2 to 1 1/2 to 1 1 tsp garam masala
- 1/2 1/2 1/2 tsp paprika or kashmiri chili powder
- 1/2 1/2 1/2 tsp paprika or kashmiri chili powder
- 1/2 1/2 1/2 tsp paprika or kashmiri chili powder
- 1/4 to 1/2 1/4 to 1/2 1/2 tsp cayenne
- 1/4 to 1/2 1/4 to 1/2 1/2 tsp cayenne
- 1/4 to 1/2 1/4 to 1/2 1/2 tsp cayenne
- 3/4 3/4 3/4 tsp salt
- 3/4 3/4 3/4 tsp salt
- 3/4 3/4 3/4 tsp salt
- 1 1 1 cup soy curls (dry, not rehydrated)
- 1 1 1 cup soy curls (dry, not rehydrated)
- 1 1 1 cup soy curls (dry, not rehydrated)
- 1 1 1 cup cooked chickpeas
- 1 1 1 cup cooked chickpeas
- 1 1 1 cup cooked chickpeas
- 1/4 1/2 made with with 1/4 cup soaked cashews blended with 1/2 cup water
- 1/4 1/2 made with with 1/4 cup soaked cashews blended with 1/2 cup water
- 1/4 1/2 made with with 1/4 cup soaked cashews blended with 1/2 cup water
- 1/2 1/2 1/2 tsp or more garam masala
- 1/2 1/2 1/2 tsp or more garam masala
- 1/2 1/2 1/2 tsp or more garam masala
- 1/2 1/2 1/2 tsp or more sugar or sweetener
- 1/2 1/2 1/2 tsp or more sugar or sweetener
- 1/2 1/2 1/2 tsp or more sugar or sweetener
- 1 1 1/4 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
- 1 1 1/4 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
- 1 1 1/4 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
- 1/2 1/2 2 moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
- 1/2 1/2 2 moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
- 1/2 1/2 2 moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
- 1/2 1/2 1/2 tsp minced or finely chopped ginger
- 1/2 1/2 1/2 tsp minced or finely chopped ginger
- 1/2 1/2 1/2 tsp minced or finely chopped ginger
- 1/4 1/4 1/4 cup cilantro for garnish
- 1/4 1/4 1/4 cup cilantro for garnish
- 1/4 1/4 1/4 cup cilantro for garnish
Golden Shepherd's Pie
By Peggie
Preheat the oven to 425°F (220˚C)
- 2 tablespoons olive oil
- 3 lb ground lamb (1.3 kg)
- salt, to taste
- pepper, to taste
- 1 large onion, chopped
- 3 large carrots
- 6 cloves garlic, grated
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 cup red wine (240 mL)
- 1 cup chicken stock (240 mL)
- 3 lb yukon gold potato, cubed (1.3 kg)
- ¼ cup unsalted butter, 1/2 stick (55 g)
- 4 large egg yolks
- 1 cup sour cream (230 g)
- 1 cup grated parmesan cheese (110 g
Chocolate Turtle Cookies
By Peggie
Eating healthier is on nearly everyone’s list of resolutions
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, softened
- 2/3 cup sugar
- 1 large egg, separated, plus 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups pecans, chopped fine
- 14 soft caramel candies
- 3 tablespoons heavy cream
CARIBEÑO
By Peggie
Go tropical with this coconut water, lime and rum drink
- Garnish:
- 1 ⁄4 oz Lime juice
- 1 ⁄4 oz Rich simple syrup (2 parts sugar, 1 part water)
- 4 oz Coconut water
- 2 oz Puerto Rican white rum
- ADD TO SHOPPING LIST
- 1 Lime wedge
- Glass: Collins
Rotisserie Chicken Tacos With Pineapple Salsa
By Peggie
Place the oven rack on the top shelf and preheat your oven to broil at 420°F (215°C)
- For the pineapple salsa:
- 2 cups (300g) fresh pineapple, diced (or canned pineapple, drained and rinsed)
- 2 tablespoons red onion, finely minced
- 2 tablespoons chopped cilantro
- 1/2 medium lime, juiced
- 1/2 jalapeño or serrano pepper, finely minced
- For the chicken tacos:
- 4 cups (600g) shredded rotisserie chicken
- 12 medium (about 6-inches in diameter) corn tortillas (certified gluten-free if necessary)
- For the guacamole (optional)
- 2 large avocados
- 1/2 medium lime, juiced
- 1 garlic clove, finely minced
- Sea salt, to taste