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Recipes
Pancetta and Shallot Spinach Saute
By krystallondon
Cut 6 slices of Pancetta into thick pieces
- 6 slices of Pancetta
- 1 tbsp olive oil
- 1 shallot, finely chopped or 2 garlic cloves, minced
- 8 oz bag of fresh spinach, or 1 large or 2 small bunches trimmed
- 1 tbsp lemon juice
Quinoa Porridge
By krystallondon
1. Pour 2 cups (500 mL) almond milk into a large saucepan
- 946-mL carton unsweetened almond milk
- 1 cup (250 mL) quinoa
- 1/2 tsp (2 mL) cardamom (optional)
- 1/4 cup (50 mL) golden raisins
- 1/4 cup (50 mL) dried apricots, thinly sliced
- 1/4 cup (50 mL) skin-on whole almonds, preferably toasted
- Fresh berries for garnish
Steak, Stout & Cheddar Pie
By krystallondon
In this months GFM it features a delicious looking Steak, Guinness & Cheese pie
- 2 tbsp olive oil
- 1 large onion
- 1 garlic clove, chopped
- 10 g butter
- 1 large carrot, chopped
- handful of mushrooms, sliced
- 1 tsp rosemary
- 400 g stewing steak, cubed
- 220 ml stout
- 1 tbsp plain flour
- 75 g mature Cheddar cheese or Stilton, grated
- 500 g ready made puff pastry
- 1 egg, beaten
Bean Burgers
By krystallondon
These burgers can be served on top of a large sliced tomato and a bed of lettuce, or with a salad and a vegetable f...
- 1/2 cup zucchini
- 1 cup mushrooms
- 2 cloves garlic
- 1/2 small onion
- 1 egg
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 cup garbanzo bean flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon vegetable oil, for frying
Spring Vegetable Minestrone
By krystallondon
Break away from winter’s heavy soups with this light, veggie-packed version of an Italian classic
- 4 baby bok choy or 1/2 of a large bok choy
- 3 strips of bacon
- 1 onion, chopped
- 1 carrot, sliced
- 1 pint cherry tomatoes or 28-oz (796-mL) can diced tomatoes, drained
- 900-mL carton chicken broth
- 1/4 cup (50 mL) tubetti or tiny farfalle pasta
- 19-oz (540-mL) can white kidney beans
- 1/4 cup (50 mL) chopped fresh dill
Grilled Salmon w/ sun-dried tomato, Olive, Caper, & Parsley relish
By krystallondon
Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds
- 1/2 cup sun-dried tomatoes packed in oil, room temperature
- 1/4 cup drained and pitted kalamata olives
- 1 T chopped red onion
- 1 T capers
- 2 T chopped parsley (or more)
- (original recipe had chopped oregano too)
- 2 1/2 T fresh lemon juice
- 5 T extra virgin olive oil
- sea salt and fresh ground black pepper to taste
Spiced Pomegranate Rice
By krystallondon
1. Heat oil in a large pot set over medium-low
- 1 tbsp (15 mL) olive oil
- 2 tbsp (30 mL) finely grated ginger
- 11/2 cups (375 mL) wild- and brown-rice mix
- 3 cups (750 mL) chicken broth, preferably low-sodium
- 1 cinnamon stick
- 1 large bay leaf
- 1 cup (250 mL) pistachios in shell
- 2 green onions
- 2 pomegranates
Spicy Roasted Corn and Bean Salad
By krystallondon
Roasting corn brings out the flavour and adds a wonderful sweet, chewy texture to this simple salad
- 2 cups frozen corn
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 (15 oz) cans black beans, rinsed and drained
- 1 red bell pepper chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/4 cup white gluten-free balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 1 tbsp gluten-free mustard
Flour Mix 2
By krystallondon
If you're allergic to rice or soy, this is a good flour blend
- 1 1/4 cups millet flour
- 1 cup white sorghum flour
- 1 cup potato-starch flour
- 3/4 cup coconut flour
- 1 1/2 teaspoons xanthan gum
Ontario Pork and Apple Stew
By krystallondon
The combination of apples and pork has always been a winner, and this delicious stew would be great for family or g...
- 2-1/2 lb (1.2 kg) lean stewing pork, such as shoulder, cut in 1-inch (2.5 cm) cubes
- 1/3 cup (75 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (50 mL) (approx) vegetable oil
- 8 thin slices prosciutto, chopped (about 3 oz/75 g)
- 3 Ontario Onions, chopped
- 5 cloves Ontario Garlic, minced
- 2 cups (500 mL) Ontario Apple Cider
- 1 tsp (5 mL) dried rosemary, crumbled
- 1/2 tsp (2 mL) dried sage
- 5 large Ontario Cooking Apples (such as Northern Spy), peeled and thickly sliced
- 3 cups (750 mL) diced peeled Ontario Rutabaga
- 1 large greenhouse tomato
- 1/2 cup (125 mL) chopped fresh parsley