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Cauliflower with honey, rosemary & turmeric

Cauliflower with honey, rosemary & turmeric

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Preheat oven to 400 ° F. 2

  • 1 whole cauliflower
  • 3 tsp of honey
  • 1 juice of a lemon
  • 2 tsp grape seed oil
  • 2 cloves of pressed garlic
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp of salted herbs
  • 3 to 4 fresh rosemary stems
  • ground pepper, to taste
  • a small handful of freshly chopped fresh savoury
0/5 (0 Votes)

Nova Scotia Blueberry Grunt

Nova Scotia Blueberry Grunt

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If Nova Scotia had an official dessert, it might just be Blueberry Grunt

  • 4 cups Nova Scotia wild blueberries (fresh or frozen)
  • 1 cup sugar*
  • 1 tsp lemon or lime juice
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1⁄2 tsp salt
  • 1⁄2 cup butter
  • 1 egg
  • about 1/2 cup milk
0/5 (0 Votes)

AVOCADO COLESLAW

AVOCADO COLESLAW

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This delicious, creamy, Avocado Coleslaw uses no mayonnaise, and is a sugar-free, low carb, keto side dish that mak...

  • 16 ounces Coleslaw mix, or shredded cabbage
  • 2 Avocado
  • 1/2 cup Sour Cream
  • 3-4 tablespoon Lime Juice, more to taste
  • 1/2 teaspoon Salt
0/5 (0 Votes)

Raw veggie kabobs

Raw veggie kabobs

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Perfect spin on your standard party veggie tray! Fantastic kabob presentation!

  • Tomatoes
  • olives
  • mozzarella
  • cucumber
  • wooden skewers
  • half a head of lettuce
0/5 (0 Votes)

MASALA CHICKPEA BOWL WITH CHANA MASALA SPICE CHICKPEA DRESSING.

MASALA CHICKPEA BOWL WITH CHANA MASALA SPICE CHICKPEA DRESSING.

By

Drain and wash the chickpeas

  • For the spiced chickpeas:
  • For the spiced chickpeas:
  • For the spiced chickpeas:
  • 30 30 3 oz canned chickpeas or 3 cups cooked divided
  • 30 30 3 oz canned chickpeas or 3 cups cooked divided
  • 30 30 3 oz canned chickpeas or 3 cups cooked divided
  • 1/2 1/2 1/2 tsp oil optional
  • 1/2 1/2 1/2 tsp oil optional
  • 1/2 1/2 1/2 tsp oil optional
  • 1/2 1/2 1/2 tsp salt less if the chickpeas were salted
  • 1/2 1/2 1/2 tsp salt less if the chickpeas were salted
  • 1/2 1/2 1/2 tsp salt less if the chickpeas were salted
  • 1/2 1/2 1/2 tsp or less cayenne
  • 1/2 1/2 1/2 tsp or less cayenne
  • 1/2 1/2 1/2 tsp or less cayenne
  • 1/2 1/2 1/2 tsp cumin powder
  • 1/2 1/2 1/2 tsp cumin powder
  • 1/2 1/2 1/2 tsp cumin powder
  • 1/2 1/2 1/2 tsp garlic
  • 1/2 1/2 1/2 tsp garlic
  • 1/2 1/2 1/2 tsp garlic
  • 1/2 1/2 1/8 tsp Chana Masala spice blend or use garam masala + 1/8 tsp kala namak (Indian black salt)
  • 1/2 1/2 1/8 tsp Chana Masala spice blend or use garam masala + 1/8 tsp kala namak (Indian black salt)
  • 1/2 1/2 1/8 tsp Chana Masala spice blend or use garam masala + 1/8 tsp kala namak (Indian black salt)
  • 1 1 1 tbsp water
  • 1 1 1 tbsp water
  • 1 1 1 tbsp water
  • 1 1 1 tsp lemon juice
  • 1 1 1 tsp lemon juice
  • 1 1 1 tsp lemon juice
  • For the green beans:
  • For the green beans:
  • For the green beans:
  • 1.5 1.5 1.5 cups of chopped green beans
  • 1.5 1.5 1.5 cups of chopped green beans
  • 1.5 1.5 1.5 cups of chopped green beans
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp garam masala or other spice blend
  • 1/4 1/4 1/4 tsp garam masala or other spice blend
  • 1/4 1/4 1/4 tsp garam masala or other spice blend
  • 1 1 1 tbsp ketchup
  • 1 1 1 tbsp ketchup
  • 1 1 1 tbsp ketchup
  • 2 2 2 Tbsp water
  • 2 2 2 Tbsp water
  • 2 2 2 Tbsp water
  • For the chana masala spice chickpea cream sauce:
  • For the chana masala spice chickpea cream sauce:
  • For the chana masala spice chickpea cream sauce:
  • 1/2 1/2 1/2 cup chickpeas from above
  • 1/2 1/2 1/2 cup chickpeas from above
  • 1/2 1/2 1/2 cup chickpeas from above
  • 1/2 1/2 1/2 cup non dairy milk
  • 1/2 1/2 1/2 cup non dairy milk
  • 1/2 1/2 1/2 cup non dairy milk
  • 1/3 1/3 1/3 tsp salt
  • 1/3 1/3 1/3 tsp salt
  • 1/3 1/3 1/3 tsp salt
  • 3/4 to 1 3/4 to 1 1 tsp chana masala spice blend
  • 3/4 to 1 3/4 to 1 1 tsp chana masala spice blend
  • 3/4 to 1 3/4 to 1 1 tsp chana masala spice blend
  • 1/4 1/4 1/4 tsp cayenne
  • 1/4 1/4 1/4 tsp cayenne
  • 1/4 1/4 1/4 tsp cayenne
  • 1/2 1/2 1/2 tsp garlic
  • 1/2 1/2 1/2 tsp garlic
  • 1/2 1/2 1/2 tsp garlic
  • 1/8 to 1/4 1/8 to 1/4 to tsp kala namak or use lemon juice to taste
  • 1/8 to 1/4 1/8 to 1/4 to tsp kala namak or use lemon juice to taste
  • 1/8 to 1/4 1/8 to 1/4 to tsp kala namak or use lemon juice to taste
  • 2 2 2 tbsp tomato ketchup
  • 2 2 2 tbsp tomato ketchup
  • 2 2 2 tbsp tomato ketchup
  • 1/4 1/4 to tsp or more sugar or use maple syrup to taste
  • 1/4 1/4 to tsp or more sugar or use maple syrup to taste
  • 1/4 1/4 to tsp or more sugar or use maple syrup to taste
  • Other bowl additions:
  • Other bowl additions:
  • Other bowl additions:
  • Sliced grilled zucchini
  • Sliced grilled zucchini
  • Sliced grilled zucchini
  • Chopped juicy tomatoes or cherry tomatoes
  • Chopped juicy tomatoes or cherry tomatoes
  • Chopped juicy tomatoes or cherry tomatoes
  • crisp greens or lettuce
  • crisp greens or lettuce
  • crisp greens or lettuce
  • brown rice or other cooked grains
  • brown rice or other cooked grains
  • brown rice or other cooked grains
  • Avocado optional
  • Avocado optional
  • Avocado optional
0/5 (0 Votes)

Five Bean Salad

Five Bean Salad

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Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is gu...

  • For the Green Beans:
  • 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
  • Water
  • 1 teaspoon salt
  • For the Salad:
  • 1 (15 ounces) can of red kidney beans, drained and rinsed
  • 1 (15 ounces) can of chickpeas, drained and rinsed
  • 1 (15 ounces) can of black beans, drained and rinsed
  • 1 (15 ounces) can of Cannellini beans, drained and rinsed
  • 4 stalks of scallions, sliced thinly
  • 1 small bell pepper, seeded and chopped
  • ½ English cucumber, cut into ½ inch cubes
  • ½ cup fresh Italian parsley, chopped
  • Garlicky Mustard Dressing
  • ⅓ cup olive oil
  • ⅓ cup lemon juice
  • 2 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 3 cloves of garlic, minced
  • 1 teaspoon kosher salt, or more to taste
  • ¼ teaspoon black pepper
0/5 (0 Votes)

Chicken Bacon Ranch Pasta Recipe

Chicken Bacon Ranch Pasta Recipe

By

Start by cooking your pasta, draining it, and setting it aside

  • 1 pound of penne pasta
  • 6 strips of bacon, diced
  • 2 tbsp all-purpose flour
  • 1 packet of ranch seasoning mix
  • 2 cups milk
  • 1 tbsp butter
  • Salt and pepper
  • 2 boneless skinless chicken breasts (cut into pieces)
  • 1 cup shredded cheddar cheese
0/5 (0 Votes)

GLOW IN THE DARK JELLO SHOTS

GLOW IN THE DARK JELLO SHOTS

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Just substitute half the water for vodka, tequila or Gin

  • Tonic Water
  • Packet of Blue Jello
  • 3/4 cups Coconut Rum
  • 1/4 cup Vodka
0/5 (0 Votes)

VEGAN HASH BROWNS

VEGAN HASH BROWNS

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Golden and crispy vegan hash browns

  • For Frying:
  • 1 and 1/2 pounds (700g) Potato, peeled weight (about 3 Large)*
  • 1/2 cup (63g) All Purpose Flour
  • 2 Spring Onions (Chopped)
  • 1 Tbsp Olive Oil
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Olive Oil
0/5 (0 Votes)

Spinach Chicken Alfredo

Spinach Chicken Alfredo

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Heat olive oil in a large skillet over medium-high heat and brown chicken on all sides

  • 4-6 boneless, skinless chicken breasts
  • 2 cups frozen spinach, thawed and drained
  • 1 (14.5 oz.) can seasoned diced tomatoes (with basil and oregano)
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 3/4 cup milk
  • 2/3 cup parmesan cheese, grated
  • 1/2 cup heavy cream
  • 1/2 cup low-sodium chicken stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Olive oil, as needed
  • Kosher salt and freshly ground pepper, to taste
0/5 (0 Votes)