Peggie's profile page
Recipes
Slow cooker beef and vegetable stew
By Peggie
Stew keeps well, refrigerated at least 2 days and can be frozen in an airtight container or zip lock bag for up to ...
- 625 g stewing beef, cut into 1-in cubes
- 1/4 cup flour
- 4 tsp canola oil, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, cut into 1-in pieces
- 1 large Yukon Gold potato, peeled and cut into 1-in pieces
- 1 cup beef broth
- 1 156 ml tomato paste
- 1 tsp dried thyme
- 1/2 tsp salt
- 2 bay leaves
- 1/2 cup frozen peas
- 2 tsp Worcestershire sauce
Grandma Kathleen’s Dark Chocolate Cake
By Peggie
In a large mixing bowl, sift the dry ingredients together
- 2 cups sugar
- 1 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 1 cup coffee brewed
- 1/2 cup conola oil
- 1 tsp vanilla
- 2 cups semi-sweet chocolate chips
- 1/2 cup stout
- 1/2 cup whipping cream
French Toast Bake
By Peggie
he ideal breakfast for Christmas morning! Easy too! Prepare the night before and pop in the oven Christmas morning
- 1/2 cup melted butter (1 stick)
- 1 cup brown sugar
- 1 loaf of thickly sliced bread
- 4 eggs
- 1 1/2 cup milk
- 1 teaspoon vanilla
- Powdered sugar for sprinkling
- Cinnamon for sprinkling
Spinach & Sun-dried Tomato Sweet Potato Crusted Quiche
By Peggie
Preheat the oven to 375˚F (190˚C)
- 1 large sweet potato
- olive oil, drizzle
- salt, to taste
- pepper, to taste
- 4 large eggs
- 1 ½ cups milk (350 mL)
- 1 clove garlic, minced
- 4 oz jarred sun-dried tomato, drained (115 g)
- 3 oz baby spinach, chopped (85 g)
- 4 oz goat cheese (115 g)
CHICKPEA & AVOCADO WRAPS
By Peggie
These wraps are a super popular recipe that tons of people make for meal-prep and quick lunches! Its a hit with veg...
- 1 tbsp olive oil
- 1/3 cup chopped onions (I use a mix of red and spring onions)
- 1 can chickpeas, rinsed and lightly mashed to break them up a bit
- 1/2 – 3/4 cup vegan BBQ sauce
- tortilla wraps
- 1 avocado, sliced
- a few handfuls of greens
- vegan cheese (optional)
MARYUM’S GRASS SKIRT
By Peggie
Rum and rye play nicely with rosehip liqueur and pineapple juice in this drink from Atwood Restaurant in Chicago
- Garnish:
- 1 ⁄2 oz Caña Brava Rum
- 1 oz Rittenhouse rye
- 1 ⁄2 oz Koval Rosehip Liqueur
- 1 oz Fresh pineapple juice
- 2 dashes Peychaud’s bitters
- 1 ⁄4 oz Juice from brandied cherries
- 2 Mint Leaves
- Mint sprig
- Glass: Coupe
Peanut Butter Banana Poke Cake
By Peggie
1. Preheat oven to 350°F/175°C
- 1 box yellow cake mix, prepared according to package
- 2 bananas, mashed
- 1 cup creamy peanut butter, melted
- 1 14-ounce can sweetened condensed milk
- 8 ounces whipped topping
- 2 bananas, sliced
- 1/2 cup creamy peanut butter, melted
- 1/2 cup peanuts, roasted and chopped
Balsamic Dijon Salad dressing
By Peggie
Add the ingredients to a mason jar
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup extra-virgin olive oil
- 1 cup balsamic vinegar
Firecracker Chicken
By Peggie
Amazing restaurant quality chicken that has just the right amount of sweet and the right amount of spice!
- Sauce:
- 1/4 cup canola oil
- 4 boneless skinless chicken breasts
- Salt
- pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand)
- 1 1/4 cup packed light brown sugar
- 1 tablespoon water
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
AVOCADO PASTA SALAD
By Peggie
Avocado Pasta Salad is a rich, creamy and totally delicious pasta salad loaded with fresh juicy tomatoes, crisp bac...
- 8 oz rotini or bow tie pasta
- 1 cup cherry tomatoes , diced
- 8 slices bacon , cooked crisp & crumbled
- 1 green onion , thinly sliced
- 2 tablespoons chopped cilantro
- 1 avocado , diced
- 1 teaspoon lime juice
- DRESSING
- 1 ripe Avocado
- 1/2 fresh Lime , juiced
- 1/4 cup chopped cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 Cup Buttermilk
- salt & pepper to taste