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Recipes
Pumpkin Cream Cheese
By krystallondon
Beat all ingredients together until smooth
- 8 oz cream cheese, softened (1/3 less fat, ok)
- 1/2 c canned pumpkin (not pumpkin pie filling)
- 1 & 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
- 1 tsp vanilla
- 4 TBSP brown sugar
Slow Cooker Veggie Stew
By krystallondon
Slow Cooker Directions 1
- 1 tbsp vegetable oil
- 2/3 cup carrot slices
- 1/2 cup diced onion
- 2 cloves garlic, chopped
- 2 cans (14 oz) vegetable broth
- 1 1/2 cups chopped green cabbage
- 1/2 cup cut green beans
- 1/2 cup diced zucchini
- 1 tbsp tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
Mediterranean Barley Salad
By krystallondon
Pour 1 cup pearl barley into a medium pot of boiling water
- 1 cup pearl barley
- 2 tbsp White-Wine Vinegar
- 1 tsp Dijon
- 1/8 tsp salt
- 2 tsp olive oil
- 1/2 cup sun-dried tomatoes
Citrus Squash
By krystallondon
In the fall, baked squash is a wonderful side dish that you can flavour in many ways
- 2 acorn squash, cut in half
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 tbsp grapefruit juice
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp pepper
Beef and Cabbage Soup
By krystallondon
In large saucepan, brown beef over medium-high heat, breaking up with back of spoon
- 12 oz (340 mL ) lean ground beef
- 1 tbsp (15 mL) vegetable oil
- 1 onion, diced
- 1 minced clove garlic
- 2 bay leaves
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) marjoram
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch ground cloves
- 3 cups (750 mL) chopped cabbage
- 2 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, sliced
- 3 cups (750 mL) sodium-reduced beef stock
- 1/4 cup (50 mL) tomato paste
- 1 cup (250 mL) cooked rice
- 4 lemon wedges
Chocolate Cookie Dough
By krystallondon
1.Whisk together flour, cocoa powder, baking powder, and salt in a large bowl
- 2 2/3 cups all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 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
- 2 teaspoons pure vanilla extract
Teriyaki Chicken in a Slow Cooker
By krystallondon
1.Place chicken in a 3-1/2 to 4-quart slow cooker
- 3-1/2 lbs meaty chicken pieces, (thighs, breasts, etc) skinned
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup chicken broth
- 1/4 cup water
- 1 tbsp. toasted sesame oil
- 1 tbsp. grated fresh ginger, or 1 tsp. ground ginger
- 1 tbsp. rice wine vinegar
- 2 minced cloves garlic
- 6 cups sliced bok-choy
- 2 tsp. toasted sesame seeds
Stuffed Winter Squash
By krystallondon
Years ago I visited Moosewood Restaurant in Ithaca, New York
- 2 medium-size butternut squash
- Water as needed
- 1 large onion, chopped finely
- 1 large red bell pepper, chopped finely
- 1 large apple, chopped finely
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup walnuts or pecans, chopped coarsely
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Oatmeal Chocolate Chip Muffins
By krystallondon
Prep Time:20 Min Cook Time:25 Min Ready In:45 Min Combine oats and milk and allow to stand for 15 minutes
- 1 1/4 cups quick cooking oats
- 1 1/4 cups milk
- 1 egg
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 3/4 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 1/4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Gingerbread - Classic
By krystallondon
In a large bowl, using a fork, stir flour with spices and baking soda
- 2 1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) ground ginger
- 1 1/2 tsp (7 mL) cinnamon
- 1/2 tsp (2 mL) each allspice, salt and baking soda
- 1/2 cup (125 mL) unsalted butter, melted
- 3/4 cup (175 mL) brown sugar
- 1 egg
- 1/3 cup (75 mL) fancy molasses