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Recipes
Black Bean & Corn Salsa
By Peggie
For dressing, mix Italian dressing mix, water, oil and vinegar
- 1 can black beans drained and rinsed
- 1 can corn drained
- 4-5 piece Roma Tomatoes diced
- 3/4 cup Red onion chopped
- 2 piece ripe avocados peeled and diced
- 1 pkg Good Seasons Italian Dressing mix
- 3 tbsp water
- 1/2 cup Oil
- 1/4 cup Vinegar
- Note: I use 1/2 cup of Kraft Italian Dressing omitting the package dressing mix, water, oil and vinegar
Cranberry Chicken Salad on apple slices
By Peggie
This Cranberry Chicken Salad on crunchy and fresh apple slices is a perfect appetizer to surprise your guests with
- 2 cooked chicken breast halves, chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped roasted pecans
- 1/3 cup celery, sliced thin
- 1/3 cup light mayonnaise
- 1/3 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon curry powder
- salt and pepper, to taste
- 2-3 medium apples, sliced into thin rounds
Tahini Salad Dressing
By Peggie
Super simple and versatile tahini salad dressing
- 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*
Chocolate Whoopie Pie Cake
By Peggie
A dense fudgy cake with a soft and pillowy marshmallow creme filling and creamy chocolate ganache
- Marshmallow Creme Filling:
- 1 (15.25 oz.) box chocolate fudge cake mix
- 1 (3.9 oz.) box instant chocolate fudge pudding mix
- 3/4 c. water
- 3/4 c. vegetable or canola oil
- 4 large eggs
- 1 c. sour cream (or Greek yogurt)
- 1 tsp. vanilla
- 10 Tbl. unsalted butter, room temperature
- 1 (7 oz.) carton marshmallow creme
- pinch of salt
- 1 1/2 tsp. vanilla
- 2 c. powdered sugar
- Chocolate Ganache:
- 1/2 c. chocolate chips (I used milk chocolate)
- 3 Tbl. whipping cream
BLACKBERRY COBBLER
By Peggie
Preheat oven to 400 degrees
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons cold butter
- 1/3 cup boiling water
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries
- 1/2 cup sugar
Lentil & roasted veggie salad
By Peggie
Cut all the vegetable and place on a parchment paper lined cookie sheet
- 2 cups butternut squash, peeled and cubed
- 2 cups brussel sprouts, cubed
- 1 red onion, cut in large pieces
- salt & pepper to taste
- olive oil
- 1 cup lentils, rinsed
- 3 cups water
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- salt & pepper to taste
Blueberry galette
By Peggie
Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust
- Tart Pastry Dough:
- 1 1/2 cups all purpose flour or plain flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter (4 ounces or 113 grams)
- 1 large egg, beaten
- Blueberry Topping:
- 4 cups blueberries
- 1/2 cup granulated sugar
- 2 1/2 tablespoons corn starch
- 1 lemon zest
- 2 tablespoons instant tapioca
- 1 egg, beaten
- 1 tablespoon Demerara sugar, for sprinkling, (or use regular sugar)
Fried Mashed Potatoes
By Peggie
Pour oil into a large skillet over medium heat, filling it so the oil fills the pan a third of the way up
- vegetable oil
- 2 1/2 c. Mashed potatoes
- 1/2 c. shredded sharp Cheddar
- 1 tbsp. sliced chives, plus more for garnish
- 1/2 tsp. Hot sauce
- 1/2 tsp. salt
- 1 egg, beaten
- 1 container sour cream
- Flour (optional)
VEGAN TACOS
By Peggie
These versatile vegan tacos are packed with black beans, vegan taco meat, pico de gallo and avocado and topped with...
- For the Vegan Taco Meat:
- 1 Full Recipe Tofu and Walnut Vegan Taco Meat (Optional)
- 2 cups (200g) Walnuts
- 16oz (450g) Extra Firm Tofu
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1 tsp Oregano
- 1/4 tsp Cayenne Pepper
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Olive Oil
- 2 Tbsp Dark Soy Sauce*
- 1 Tbsp Maple Syrup
- 2 Tbsp Tomato Paste
- INSTRUCTIONS
- Preheat the oven to 350°F (180°C).
- Add walnuts to the food processor and process into crumbles. Mash the tofu with a fork. Add the crushed walnuts and tofu pieces to a dish.
- Add the garlic powder, onion powder, cumin, smoked paprika, oregano, cayenne pepper, nutritional yeast, olive oil, soy sauce, maple syrup and tomato paste to a jug and whisk into a thick sauce.
- Mix the sauce in with the tofu and walnut crumbles and mix in until everything is coated in the sauce.
- Transfer to a parchment lined baking tray and spread out evenly across the tray.
- Bake in the oven for 35 minutes, bring it out at the 15 minute mark and give it a stir and then put it back in.
- Serve in tacos with shredded lettuce, salsa, guacamole and vegan sour cream.
- For the Black Beans:
- 1/2 Onion (Chopped)
- 1 Tbsp Olive Oil
- 1 tsp Crushed Garlic
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Chili Flakes
- 1/2 tsp Ground Cumin
- 1 15oz (425g) Can Black Beans (Drained)
- Salt and Pepper (to taste)
- For the Pico De Gallo:
- 1 Full Recipe Pico De Gallo
- 4 Large Tomatoes (Chopped)
- 1/2 cup Cilantro (Chopped)
- 1/2 Medium Onion (Chopped)
- 1/2 tsp Crushed Garlic
- 1 Tbsp Lime Juice (Freshly Squeezed)
- 1 Tbsp Extra Virgin Olive Oil
- Sea Salt and Black Pepper (To Taste)
- INSTRUCTIONS
- Add the chopped tomatoes, cilantro and onion to a mixing bowl. Add in the crushed garlic, fresh lime juice and olive oil and toss everything together until well mixed.
- Add sea salt and black pepper to taste.
- For the Tahini Sauce:
- 1 Full Recipe Tahini Sauce*
- 1/2 cup (120g) Tahini*
- 1/4 cup (60ml) Lemon Juice
- 2 tsp Maple Syrup
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/4 cup Water*
- INSTRUCTIONS
- Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in the water slowly until you reach the consistency you like.
- Keep it stored in the refrigerator.
- For Assembling:
- 2-3 cups Shredded Lettuce*
- 2 Avocados (Peeled and Chopped)
- 12-16 Corn or Wheat Tortillas*
20-Minute Skillet Salmon
By Peggie
Heat oil in large skillet on medium-high heat
- •2 tsp. oil
- •4 salmon fillets (1 lb./500 g)
- •3/4 cup skim milk
- •125 g (1/2 of 250-g tub) PHILADELPHIA Herb & Garlic Light Cream Cheese Product
- •1/2 cup chopped cucumbers
- •2 Tbsp. chopped fresh dill