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Recipes

Springtime Chicken, Spinach and Sugar Snap Pea Soup

Springtime Chicken, Spinach and Sugar Snap Pea Soup

By

In a large pot, melt butter over medium heat

  • 1 tbsp butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 2/3 cups reduced-sodium chicken broth
  • 1 cup fine egg noodles
  • 2 boneless, skinless chicken thighs or
  • 1 boneless, skinless breast, diced
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup sugar snap peas
  • 3 cups baby spinach
  • 1/4 cup chopped fresh parsley
  • Pepper
4.2/5 (6 Votes)

Pumpkin Spiced Latte

Pumpkin Spiced Latte

By

Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy

  • 3 cups hot whole milk
  • 4 teaspoons white sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 6 ounces double-strength brewed coffee
  • 3 tablespoons sweetened whipped cream
  • 3 pinches pumpkin pie spice
0/5 (0 Votes)

Cranberry Pecan Pie

Cranberry Pecan Pie

By

Instructions Step 1 Preheat oven to 350°F (180°C)

  • Ingredients
  • 3 eggs, lightly whisked
  • 1 cup (240 mL)corn syrup
  • 2/3 cups (160 mL)granulated sugar
  • 2 tbsp (30 mL)butter or margarine, melted
  • 1 tsp (5 mL)vanilla extract
  • 1 cup (240 mL)pecan halves
  • 1 cup (240 mL)fresh or frozen cranberries, cut in half
  • 1 tbsp (15 mL)grated orange rind
  • 1 9 inch (23 cm) unbaked pastry shell
  • Whipped cream (optional)
4.3/5 (4 Votes)

Black Bean and Corn Salad

Black Bean and Corn Salad

By

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar

  • 1/3 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 1 avocado - peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro (optional)
0/5 (0 Votes)

'Lasagna' Wonton Wrapper Cupcakes

'Lasagna' Wonton Wrapper Cupcakes

By

Preheat oven to 375 degrees F (190 degrees C)

  • cooking spray
  • 1/3 pound ground beef
  • salt and ground black pepper to taste
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese
  • 1 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup pasta sauce (such as Muir Glen®)
  • 1/4 cup chopped fresh basil, or to taste (optional)
0/5 (0 Votes)

Vegan Peanut Butter Hot Fudge Sundae

Vegan Peanut Butter Hot Fudge Sundae

By

Add all of the Peanut Butter Hot Fudge Sauce ingredients to a small sauce pan and put over medium heat

  • For the Peanut Butter Hot Fudge Sauce:
  • 1/2 Cup Full-Fat Coconut Milk
  • 1/3 Cup Vegan Chocolate Chips
  • 1/3 Cup Smooth Natural Peanut Butter
  • 1 Tablespoon Maple Syrup
  • For the Sundae:
  • 2 Tablespoons Peanuts, roughly chopped (I used roasted salted peanuts, but plain will do too)
  • 1 500ml Tub of So Delicious Creamy Cashew Cashewmilk Frozen Dessert
0/5 (0 Votes)

Traditional Style Vegan Shepherd's Pie

Traditional Style Vegan Shepherd's Pie

By

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat

  • Mashed potato layer:
  • 5 russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
  • 2 teaspoons salt
  • Bottom layer:
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced, or more to taste
  • 1 pinch ground black pepper to taste
  • 1 (14 ounce) package vegetarian ground beef substitute
  • 1/2 cup shredded Cheddar-style soy cheese
0/5 (0 Votes)

Hermit Cookies

Hermit Cookies

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These cookies smell delectable as they bake and are delicious if eaten warm, but they also improve as they sit in a...

  • 1/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 2 Tbsp molasses
  • 1 large egg
  • 1 tsp finely grated orange zest
  • 1 cup whole wheat or all-purpose flour
  • 1/2 cup regular rolled oats
  • 3/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped, pitted dates
  • 1/2 cup Lexia or Thompson raisins
  • 1/2 cup walnut pieces
  • 1/2 cup dried cranberries
4.4/5 (14 Votes)

Zesty Artichoke & Asparagus Bruschetta

Zesty Artichoke & Asparagus Bruschetta

By

Serve: 4-6

  • 1.5 lb asparagus
  • 2 cup canned artichoke hearts
  • 3 tbsp freshly squeezed orange juice
  • 1 zested orange rind
  • 2 tbsp Extra Virgin Olive Oil plus some for drizzle
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1/2 cup Chopped Parsley
  • 1 tsp Paprika
  • 20 small Toasted slice of bread
0/5 (0 Votes)

Vegan Cornbread

Vegan Cornbread

By

A deliciously sweet and vegan friendly cornbread made with whole corn kernels which adds a wonderful texture

  • 1 heaping cup yellow cornmeal (175g)
  • 1 cup + 3 tablespoons all purpose flour (150g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 cup soy milk or other non-dairy milk (240ml)
  • 1 egg
  • 1 tablespoon flaxseed meal
  • 3 tablespoons hot water
  • 1/2 cup vegan butter (115g)
  • 1/2 cup brown sugar (100g)
  • 2 tablespoons golden or maple syrup (30ml)
  • 1 (15-ounce) can whole sweet corn (425g)
4.3/5 (3 Votes)