Peggie's profile page
Recipes
Avocado Tuna Salad Recipe
By Peggie
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup ...
- 15 oz (or 3 small cans) tuna in oil, drained and flaked
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted & sliced
- 1 small/medium red onion, thinly sliced
- 1/2 small bunch of cilantro (1/4 cup chopped)
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Unbaked Fudge Cookies
By Peggie
In a large saucepan, combine chocolate chips, coconut sugar and coconut milk
- 2 cups chocolate chips, we used Enjoy Life brand
- 1/4 cup coconut sugar
- 1/2 cup canned coconut milk
- 1/2 cup natural peanut butter, we use extra-crunchy
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
Pickle Martini
By Peggie
Pour all the ingredients into a mixing glass with ice, and stir briskly with a bar spoon for about 1 minute
- 2 oz Gordon’s London dry gin
- 1/4 oz Martini & Rossi extra dry vermouth
- 1/4 oz pickle juice
- 2 oz Gordon’s London dry gin
- 1/4 oz Martini & Rossi extra dry vermouth
- 1/4 oz pickle juice
Butter Pecan Cookies
By Peggie
Buttery, soft 'n chewy cookies exploding with toasted pecans and brown sugar flavor
- 1 and 1/2 cups (195g) Diamond of California chopped pecans
- 1 cup (230g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed light brown sugar (or dark brown)
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 2 and 1/2 cups (312g) all-purpose flour (measured correctly)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- OPTIONAL
- 1/3 cup (67g) granulated sugar, for rolling
- sea salt, for sprinkling
Easy Fish Tacos
By Peggie
1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt
- For the rest of the tacos:
- Cabbage Slaw
- 3 cups green cabbage, shredded
- 1/2 cup red onion, diced
- 1 cup fat free sour cream
- 1 lime, juiced
- 1/4 teaspoon salt
- 4 tilapia filets
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Corn tortillas
- Garnish
- Cilantro
- Lime
DRUNKEN CHERRIES
By Peggie
Drunken Cherries recipe – this easy recipe soaks maraschino cherries in alcohol and then you dip them in chocolat...
- 10 ounce jar maraschino cherries (24 cherries)
- 5 ounces alcohol of choice: amaretto, vodka (any flavor; vanilla or cake would be amazing), fireball, etc.
- 5 ounces white chocolate (I recommend using almond bark or Candiquik)
- 2 Tablespoons sprinkles
Royal Icing
By Peggie
This will cover 2-3 dozen 3
- 4 Tbsp. meringue powder
- 1/2 c. water - scant
- 1 lb. powdered sugar
- 1/2 - 1 tsp light corn syrup
- few drops clear extract (optional)
Crack Slaw
By Peggie
Start by heating your sesame seed oil in a large wok and crushing 2 garlic cloves into it
- 2 cloves garlic
- 2 tbsp sesame seed oil
- 1 lb ground beef (we used 88% lean)
- 10 oz. cole slaw salad mix
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1/4 tsp black pepper
- 1/2 tsp pink Himalayan sea salt
- 1 tsp sesame seeds
- 1 stalk green onion
VEGAN ZUCCHINI BROWNIES WITH CHOCOLATE FUDGE TOPPING
By Peggie
Fudgy and rich vegan zucchini brownies with a chocolate fudge topping
- For the Zucchini Brownies:
- 2 cups (250g) All Purpose Flour
- 1 cup (86g) Cocoa Powder (Unsweetened)
- 2 cups (400g) White Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Instant Coffee Powder
- 2 cups (280g) Shredded Zucchini (Packed)
- 1 cup (240ml) Extra Virgin Olive Oil (or sub other Vegetable Oil)
- 2 tsp Vanilla Extract
- For the Chocolate Fudge Topping:
- 1/3 cup (75g) Vegan Butter
- 1/3 cup (80ml) Soy Milk*
- 1 and 1/2 cups (300g) White Sugar
- 1 cup (175g) Vegan Chocolate Chips*
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan, gluten-free}
By Peggie
Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch
- For the dressing:
- 3/4 cup uncooked quinoa
- 1-2 cups shredded red cabbage, depending on how much crunch you like
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup diced green onions
- 1/2 cup cashew halves or peanuts (honey-roasted is good)
- Optional: 1 cup edamame or chickpeas
- Fresh lime, for a bit of tang
- 1/4 cup all natural peanut butter
- 2 teaspoons freshly grated ginger
- 3 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon honey (use agave if vegan)
- 1 tablespoon red wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary