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Recipes
Fiesta Quinoa
By Peggie
In a saucepan heat oil over medium-high heat
- 1 tbsp olive oil
- 1 onion, diced
- 1 tbsp chili powder
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1/2 tsp salt
- 1 box (225g) roughly 1 cup Quinoa
- 1 can (14oz) black beans, rinsed & drained
Sugar Cookies - Zesty Mooshead
By Peggie
This recipe is adapted from the Easy Sugar Cookies recipe on Allrecipes
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup soft butter
- 1/4 cup Moosehead Lager
- 1 1/2 cups white sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- Zest of one lime
PORT OF CALL
By Peggie
This gin cocktail by Tom Macy of Clover Club in New York City combines sweet and tart flavors
- Garnish:
- 1 oz London Dry gin
- 1 oz Ruby port
- .75 oz Fresh lemon juice
- .5 oz Cinnamon syrup*
- 1 barspoon Cranberry preserves
- Mint sprig
- Speared blackberry and raspberry
- Glass: Rocks
LONDON LIGHT
By Peggie
Add all the ingredients except the club soda to a highball glass filled with ice
- 2 oz Bulldog gin
- .5 oz Grapefruit juice
- 1 oz Pomegranate juice
- Club soda
- Garnish with a grapefruit twist in a highball glass.
PARMESAN OVEN ROASTED TOMATOES
By Peggie
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with ...
- 3 large ripe tomatoes , halved
- 1 slice of bread or 3/4 cup fresh bread crumbs
- 1/4 cup freshly grated parmesan cheese
- 1 clove garlic , minced
- 1 tablespoon olive oil
- 3 tablespoons of fresh herbs , (parsley, basil and oregano (or 1/2 teaspoon each dried basil & dill)
- salt & black pepper to taste
Sour Cream Noodle Bake
By Peggie
Preheat the oven to 350 degrees F
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
VEGAN SWEET POTATO SALAD WITH TAHINI DRESSING
By Peggie
Fresh and colorful vegan sweet potato salad topped with a delicious tahini dressing
- For the Roasted Sweet Potatoes:
- 5 Medium Sweet Potatoes (~2.2lb/1kg / peeled and sliced into rounds)
- 1 Tbsp Olive Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- For the Black Bean and Cilantro Mix:
- 12 Green Olives (Pitted)
- 1 15oz (425g) Can Black Beans (Drained)
- 1/2 cup Cilantro (Chopped)
- 10 Sundried Tomatoes
- Pinch of salt and pepper
- For the Salad:
- 8 cups Mixed Lettuce or Mixed Salad Greens (~300g)*
- 1 Avocado (Sliced)
- For the Tahini Dressing:
- 1 Full Batch Tahini Salad Dressing (recipe follows)
- INGREDIENTS
- 1/4 cup (60ml) Tahini
- 2 Tbsp Lemon Juice (freshly squeezed)
- 1 Tbsp Maple Syrup
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 1/2 tsp Crushed Garlic
- 2 Tbsp Water
- 1/8 tsp Sea Salt*
- 1/8 tsp Black Pepper*
- INSTRUCTIONS
- Add all the ingredients to a measuring jug.
- Whisk with a hand whisk until completely smooth.
- Pour over your salad and enjoy!
Peanut Butter, Coconut & Oat Bars
By Peggie
Line 13x9-inch pan with parchment, with ends of parchment extending over sides
- 1 jar (750 g) Kraft All Natural Peanut Butter with Sea Salt
- 1 cup honey
- 5 cups large flake rolled oats
- 1-1/2 cups desiccated unsweetened coconut
Chicken - Balsamic One-Pan
By Peggie
In a bowl whisk together Italian dressing, balsamic vinegar, honey and pepper flakes
- 1/4 c Italian salad dressing
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- 1/8 tsp red pepper flakes
- 1 lb chicken breast
- salt & pepper to tasste
- olive oil
- 1 lb asparagus
- 1 1/2 c matchstick carrots
- 1 c halved grape tomatoes
Skinny Pancakes
By Peggie
Place all the ingredients in a blender
- 2 egg whites
- 1/2 cup uncooked oatmeal
- 1/2 banana
- 1/2 tsp vanilla extract (optional)