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Recipes
Fruit Explosion Bran Muffins
By eborsy
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Rep Pepper and Lime Soup
By eborsy
Cook onion and peppers in oil in a covered saucepan for 5 minutes, shaking pan occasionally until softened
- 1 large onion, chopped
- 4 red peppers, seeded and chopped
- 1 tsp olive oil
- 1 clove garlic, crushed
- 1 small red chili, sliced (or 1/2 tsp dried chili flakes)
- 3 Tbsp tomato paste
- 2-1/2 cups chicken stock
- Finely grated rind and juice of one lime
- Salt and freshly ground pepper to taste
- Shreds of lime rind, to garnish
Wild Rice Breadsticks
By eborsy
The only cereal native to Canada, wild rice grows abundantly in Manitoba's wetlands
- 2/3 cup wild rice
- 1 tbsp liquid honey
- 1 tsp active dry yeast
- 1 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp fine salt
- 3 tbsp vegetable oil
- 2 tsp coarse salt
Curried Almonds
By eborsy
1. In slow cooker stoneware, combine almonds and white pepper
- 2 cups unblanched almonds
- 1/4 tsp white pepper
- 2 tbsp melted butter
- 1 tbsp Worcestershire sauce
- 1 tsp curry powder
- 1 tsp fine sea salt
Submarine Buns
By eborsy
This bun is also known as a hero, hoagie, grinder or, in New Orleans, a muffaletta
- 1 cup water
- 1 egg
- 1 tsp salt
- 2 tsp granulated sugar
- 3 1/3 cups all-purpose flour or bread flour
- 1 1/2 tsp bread machine yeast
Weekend Roti
By eborsy
A quick take on the traditional South Asian Roti
- 1 cup grated cauliflower
- 1/4 cup chopped cilantro
- 1 tablespoon chopped ginger
- 1 small green chili, seeds removed
- pinch coriander powder
- salt and pepper
- 1 recipe Roti dough (to follow)
- flax seed oil for brushing
- 2 cups whole wheat flour
- 3/4 cup to 1 cup water
Mixed Mushroom Soup with Creamy Goat Cheese
By eborsy
1. In a nonstick skillet, heat 1 tbsp butter over medium heat
- 2 tbsp butter, divided
- 1 1/2 pounds mixed fresh mushrooms
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp cracked black peppercorns
- 1 bay leaf
- 1 cup dry red wine or beef broth
- 4 cups beef broth
- 2 tbsp balsamic vinegar
- yogurt
- crumbled soft goat cheese
- finely chopped parsley or chives
Healthy Bannock
By eborsy
Mix all dry ingredients together
- 2-1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 cup water with 3 Tbsp skim milk powder
- 1/2 cup wheat bran
- 1 tsp salt
- 1/4 cup vegetable oil
Curry Lentil Soup
By eborsy
Indian spices give lentils an exotic touch
- 1/4 cup extra virgin olive oil (EVOO)
- 5-6 cloves garlic, finely chopped or grated
- 1 small carrot, peeled and finely chopped
- 1 small chili pepper, seeded and finely chopped
- 1 large shallot, finely chopped
- 1 1/2 cups yellow, red or green lentils
- Salt
- 2 rounded palmfuls curry powder blend or Ras el hanout
- 1 quart chicken or vegetable stock
- 2-3 cups water
- 1 bundle farm spinach, trimmed, washed and dried, then coarsely chopped
- Naan bread
- 2 tablespoons butter, melted
Chicken Spiedies with Sesame Sauce
By eborsy
Marvelous marinade gives ordinary grilled chicken subs an extraordinary taste
- 1/4 extra virgin olive oil
- 2 cloves garlic, grated
- handful of basil, thinly sliced
- handful of thyme, freshly chopped
- handful of flatleaf parsley, chopped
- 2 lemons
- dash of white wine vinegar
- dash salt
- dash pepper
- 1 tsp crushed red pepper flakes
- 1/4 cup tahini paste
- 2 boneless, skinless chicken breasts, cubed
- 4 sub buns
- romaine lettuce
- diced pickled hot banana peppers