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Recipes
Apple Strudel
By krystallondon
1. Preheat oven to 375 degrees
- 3 large cooking apples (granny smith or Fuji work well)
- peeled and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 tsp gound cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp salt
- 3/4 cup dried bread crumbs, divided
- 1/2 lb prepared phyllo dough
- 1/2 cup butter, melted
- Confectioners' sugar
Black and White Bean and Quinoa Salad
By krystallondon
This salad packs not only a protein punch but also good amounts of fibre and iron
- Dressing:
- 1/3 cup (75 mL) quinoa
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1 can (19 oz/540 mL) navy beans, drained and rinsed
- 1 cup (250 mL) diced cucumbers
- 1/4 cup (50 mL) diced red onion
- 1 jalapeno pepper, seeded and minced
- 1/4 cup (50 mL) chopped fresh coriander
- 1/4 cup (50 mL) vegetable oil
- 2 tbsp (25 mL) lime juice
- 1 tbsp (15 mL) cider vinegar
- 1 clove garlic, minced
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Soft German Pretzels
By krystallondon
The recipe I used is based on a Alton Brown recipe, but I sized it down and converted it to grams
- 190 ml warm water (60ml of boiling + 130ml cold water)
- 1 1/2 tsp sugar
- 1 tsp salt
- 1/2 tsp active dry yeast
- 325 g plain flour
- 25 g unsalted butter, melted
- 1 1/4 litres of water
- 40 g bicarbonate of soda
- 1 egg yolk beaten with 1 tbsp water
- coarse sea salt
Berries and Cream Cookies
By krystallondon
1. Preheat oven to 375 degrees
- 1/2 cup cold butter, shredded
- 1/2 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup dried mixed fruit, roughly chopped
- 1 cup white chocolate chips
Sauteed Yellow Squash and Carrots
By krystallondon
When the food on your plate is colourful, you know you're eating well
- 2 tbsp olive oil
- 2 shallots, minced
- 2 carrots, sliced
- 1/4 cup water
- 3 yellow summer squash, sliced
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1/2 tsp dried sage leaves
Salted Toffee-Chocolate Squares
By krystallondon
1.Preheat oven to 350 degrees
- 13 graham crackers
- 1 bag (8 ounces) toffee bits
- 1 1/2 cups coarsely chopped toasted natural almonds
- 1/2 cup sugar
- 1 cup (2 sticks) unsalted butter
- 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
- 3/4 teaspoon coarse salt
Spicy Orange Shrimp Cocktail
By krystallondon
1. Place orange juice, hot pepper flakes, garlic, salt and pepper in a medium saucepan
- 2 cups Sensations by Compliments 100% Pure & Natural Orange Juice, No Pulp
- 2 tsp hot pepper flakes
- 2 cloves garlic, halved
- 1/2 tsp each salt and pepper
- 1 bag Sensations by Compliments Uncooked Colossal Freshwater Shrimp (8/12 ct)
- 1 ripe avocado, peeled and pit removed, diced
- 3 tbsp finely chopped red onion
- 2 tbsp chopped fresh cilantro
- Salt and pepper, to taste
Peanut Butter Banana Bread
By krystallondon
1. Preheat oven to 350°. 2
- Bread:
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
Citrus Cookie Dough
By krystallondon
1.Whisk together flour, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon finely grated citrus zest
- 1 tablespoon fresh citrus juice
Super-fast antipasto salad
By krystallondon
Stop by the grocery-store deli cart to stock up on most of the ingredients for this nutrient-packed salad
- Dressing
- 1 lemon
- 2 tbsp (30 mL) olive oil
- 11/2 tsp (7 mL) dried oregano leaves
- Salad
- 19-oz (540-mL) can chickpeas
- 1/3 cup (75 mL) kalamata olives
- 2 roasted red peppers or 1 red pepper, chopped
- 8 large pieces of salami, sliced thinly, about 2 oz (56 g)
- 3 cups (750 mL) baby spinach
- 1/2 cup (125 mL) chopped mint or 1/4 cup (50 mL) snipped chives
- *Trade salami for Sliced Turkey if desired