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Recipes
COCONUT CURRY CREAM SAUCE
By jarren
Combine all ingredients in saucepan
- 8 oz coconut milk
- 1/4 cup lime juice
- 1/4 cup whipping cream
- 1 tsp salt
- 1/4 tsp cayenne
- 1 tsp Thai-style red curry paste
CHOCOLATE WHAMMY COOKIES
By jarren
Place oatmeal in a food processor and blend to a fine powder
- 2 1/2 cups oatmeal
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups chocolate chips
- 4 oz Hershey bar, grated
- 1 1/2 cups chopped pecans
TOMATO & AVOCADO SALAD WITH BOCCONCINI
By jarren
Melt butter in a small frying pan over medium heat
- 2 tbsp butter
- 1/2 cup panko (Japanese-style bread crumbs)
- 1 tbsp white balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1 container cherry tomatoes
- 1 ripe avocado, halved, pitted, peeled and cubed
- 1/2 cup mini bocconcini
- 2 tbsp thinly sliced fresh basil
- 2 tbsp chopped fresh parsley
PULLED PORK WITH BBQ SAUCE
By jarren
Place the pork in a slow cooker
- Barbecue Sauce:
- 1 (5 pound) bone-in pork loin roast
- 1 medium onion, sliced, separated into rings
- 1 or 2 garlic cloves, sliced
- 3 or 4 whole garlic cloves
- 2 cups Barbecue Sauce
- 1 teaspoon lemon juice
- 2 tablespoons of red wine vinegar
- Tabasco sauce, to taste
- 1/4 cup packed brown sugar
- 1/4 cup vinegar
- 1/4 cup Worcestershire sauce
- 1 cup ketchup
- 2 cups water
- 1 teaspoon dry mustard
- 1 teaspoon chili powder
- Tabasco sauce to taste
- Salt, to taste
SPINACH-STUFFED BEEF TENDERLOIN
By jarren
Preheat oven to 425°F. Trim fat from meat
- 1 3 1/2-to 4-lb. center-cut beef tenderloin roast
- 1/2 of a 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1/2 cup roasted red sweet peppers, drained and chopped
- 3 cloves garlic, minced
- 1 tsp. fennel seeds
- 1/2 tsp. salt
- 1/2 tsp. dried sage, crushed
- 1/2 tsp. black pepper
- 1 egg, lightly beaten
- 3 cups shredded Swiss cheese
- Cracked black pepper
CHILI RELLENOS
By jarren
Wash & remove seeds from chilies
- 4 , 4oz cans whole green chilies
- 1 lb each of Monterrey Jack & Cheddar cheese, grated (reserve 1 cup of mixed cheese for top)
- 3 eggs, beaten
- 3 tbsp flour
- 1 small can evaporated milk
- 1 jar (1 pint size) salsa
QUINOA WINTER SALAD
By jarren
Preheat oven to 400F.Cut broccoli into small florets
- 1 head broccoli
- 1/4 cup canola oil,divided
- 1/2 tsp salt,divided
- 1/2 cup quinoa
- 1/4 cup lemon juice
- 3 anchovies, minced
- 2 tsp dijon mustard
- 1/4 cup toasted slivered almonds
- almonds
- 1/4 cup finely chopped parsley
POTATOES WITH MINT PESTO
By jarren
There is no need to peel thin-skinned potatoes
- 3 lb (1.5 kg) small new potatoes, about 8 cups
- 1/2 to 3/4 cup (125 to 175 ml) chopped fresh mint
- 1 minced garlic clove (optional)
- 3 tbsp (45 ml) olive oil
- 1/2 tsp (2 ml) salt
- 1/2 to 3/4 cup (125 to 175 ml) freshly grated Parmesan cheese
COUSCOUS SUPPER
By jarren
Place couscous, chicken and carrots in a large heatproof serving bowl
- 2 cups couscous (or one 12 oz package), uncooked
- 2 cups diced, cooked lean chicken, ham, beef or extra-firm tofu
- 2 carrots, grated (or 1 small zucchini, chopped or 1 celery stalk, thinly sliced)
- 2 cups orange juice
- 1/4 cup chopped fresh basil (or 1 tsp dried) (optional)
- 2 green onions, minced (or 1/4 cup minced red onion)
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
SHRIMP IN TOMATO SAUCE WITH FETA
By jarren
Serves 4. Tip: If you like the flavor of lemon, add 1 tsp (5mL) grated lemon zest along with the lemon juice
- 2 Tbsp (30mL) Vegetable oil
- 1 lb (500g) Peeled and deveined shrimp, thawed if frozen
- 2 Tbsp (30mL) Minced garlic
- Freshly ground black pepper
- 1/4 Cup (60mL) Freshly squeezed lemon juice
- 1 Cup (250mL) Tomato sauce
- 4 oz (125g) Crumbled feta cheese (about 1 Cup/250mL)