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Recipes
BLUEBERRY CHUTNEY
By jarren
Combine all ingredients except mint in a non-reactive saucepan
- 2 cups blueberries
- 1/2 cup finely chopped onion
- 1 tbsp grated fresh ginger
- 2 cloves garlic, chopped
- 2 tbsp sugar
- 1/4 cup dried cranberries
- 1 tbsp white wine vinegar
- 1 tbsp curry powder
- 1/4 tsp salt
- 2 tbsp slivered fresh mint
CHICKEN VEGGIE STIR-FRY
By jarren
Whisk together water, soy sauce, cornstarch and ginger until blended; set aside
- 3/4 cup water
- 2 tbsp soy sauce
- 2 tsp cornstarch
- 1 1/2 tsp grated fresh ginger
- 2 tbsp oil
- 2 boneless, chicken breasts, cut into chunks
- 2 cups broccoli florets
- 1/2 cup diagonally sliced carrots
- 1 clove garlic, finely chopped
- 1 cup sugar snap peas
- 1/2 cup thinly sliced red pepper
- 1/4 cup diagonally sliced green onions
- 1 can sliced water chestnuts, drained
FRESH PINEAPPLE UPSIDE-DOWN CAKE
By jarren
Preheat oven to 350F. In small saucepan, melt butter with brown sugar over medium heat, stirring, until sugar disso...
- Topping:
- 1/4 cup butter
- 3/4 cup packed brown sugar
- 1/2 (approx.) fresh pineapple, trimmed, peeled
- Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- l/4 tsp coconut extract (optional)
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp grated lime rind
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup sour cream
TOFFEE BITS TRIANGLES
By jarren
Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
- 2 cups flour
- 1 1/4 cups Chipits Skor toffee bits, divided
- 2 cups semi-sweet chocolate chips
BACON & CHEESE STUFFED TOMATOES
By jarren
Cut a thin slice off top of each tomato; discard slices
- 50 to 60 cherry tomatoes
- 1/2 cup (125 mL) mayonnaise
- 1/3 cup (80 mL) crumbled cooked bacon
- 1/3 cup (80 mL) finely chopped green onions
- 1/4 cup (60 mL) freshly grated Parmesan cheese
- 2 tbsp (30 mL) finely chopped celery
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1/8 tsp (0.5 mL) freshly ground pepper
DARK CHOCOLATE CRUNCHIES
By jarren
Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth
- 2 cups Chocolate Dipping Wafers
- 2 cups Dry Chow Mein Noodles
- 3/4 cup Dried Cranberries or Dried Blueberries
- 3/4 cup Spanish Peanuts
COUSCOUS WITH LEMON, PEAS & CHIVES
By jarren
Heat oil in a large heavy saucepan over medium-high heat
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. turmeric
- 1 cup minced onion
- 2 garlic cloves, minced
- 1 1/2 cups vegetable stock
- 1 1/4 cups whole wheat or plain couscous (one 7.6-oz. box)
- 2 cups frozen petite peas, thawed
- 1/2 cup minced fresh chives
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/3 cup sliced almonds, toasted (for garnish)
Parmigiano Sun-Dried Tomato Dip
By jarren
In bowl, whisk sour cream, mayonnaise and lemon juice; whisk in cheese, tomatoes, chives and pepper: Cover and refr...
- 3/4 cup (175 mL) sour cream
- 2/3 cup (150 mL) mayonnaise
- 2 tsp (10 mL) lemon juice
- 1 cup (250 mL) grated parmigiano-reggiano cheese
- 1/3 cup (75 mL) finely copped drained oil-packed sun-dried tomatoes
- 1/4 cup (50 mL) minced fresh chives or green onions
- 1/4 tsp (1 mL) pepper
CHOCOLATE PEANUT BUTTER PIE
By jarren
Make crust. In a food processor, blend chocolate wafers and butter
- Crust:
- 1 1/2 cups crushed chocolate wafers
- 1/3 cup unsalted butter, softened
- Chocolate Filling
- 1 1/3 cups semisweet chocolate chips
- 3/4 cup mini marshmallows
- 1/2 cup low-fat sweetened condensed milk
- 1/4 Tsp vanilla
- 3/4 cup heavy cream
- Peanut Butter Filling:
- 1/2 cup low-fat sweetened condensed milk
- 1/2 cup crunchy peanut butter
- 3/4 cup heavy cream, chilled
- 2 tbsp sugar
LEMON RICE
By jarren
Melt butter in frying pan, saute onion and celery until tender
- 1/3 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 cups cooked rice
- 1 tbsp grated lemon rind
- 1/2 tsp salt
- 1/2 tsp thyme or 1 1/2 tbsp fresh dill
- 1/4 tsp freshly ground pepper
- 1/4 cup lemon juice