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Recipes
Vegetarian Shepherd's Pie
By krystallondon
1. Heat a little water and the olive oil in a large saucepan
- 2 tsp virgin olive oil
- 1 garlic clove, peeled and crushed
- 1 onion, peeled and sliced
- 2 sticks celery, washed and sliced
- 1 bay leaf
- 1 small butternut squash, peeled, halved, deseeded, and cut into small pieces
- 15 oz vegetable stock (made with 1 vegetable stock cube or your own stock)
- 15 oz can of “no added salt” red kidney beans, rinsed in a colander under cold running water and drained
- 1 cauliflower, cut into slices or chopped
- 2 medium zucchini, sliced
- 1 broccoli head, finely chopped
- 3 medium carrots, sliced
- 2 tbsp finely chopped fresh parsley
- 1 tsp arrowroot
- 4 sweet potatoes, steamed for 15 minutes until soft, and mashed
Chocolate Chili
By krystallondon
1. Heat oil over medium heat in a large pot until hot
- 2 tbsp olive oil
- 1 onion, diced
- 1 tsp chopped garlic
- 2 lbs lean ground beef
- 1 can (4 oz) diced green chilies
- 1.25 oz taco seasoning mix
- 1 can (28 oz) diced tomatoes
- 1 jar (16 oz) thick and chunky salsa
- 2 cups water
- 1/2 cup semi sweet chocolate chips
- 1/2 cup slivered almonds
- 1 tsp ground cinnamon
- 1 can (15 oz) pinto beans, drained
Spinach Saute - Cashews and Cumin
By krystallondon
Heat olive oil in a large frying pan and set over medium-high
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup cashews
- 1 tsp cumin seeds
- 8 oz bag of fresh spinach or 1 large or 2 small bunches, trimmed.
- 1 tbsp lemon juice
- 1/8 tsp salt
Spicy Squash Salad with Lentils and Goat Cheese
By krystallondon
Preheat oven to 400°F. Toss squash or pumpkin cubes with 2 tablespoons oil, cumin, paprika and salt
- 3/4 cup black or green lentils
- 6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika*
- 1/2 teaspoon coarse salt
- 4 cups baby arugula (I skipped this)
- 1 cup soft crumbled goat cheese
- 1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)
- 1 tablespoon red wine vinegar, plus additional to taste
- Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)
Braised Rapini with Feta and Sun-Dried Tomatoes
By krystallondon
1. Trim about 2 in. (5 cm) from rapini stems and discard
- 1 bunch rapini
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) sun-dried tomato oil
- 2 garlic cloves, minced
- 1/4 tsp (1 mL) hot-chili flakes
- Pinch of salt
- 1/3 cup (75 mL) crumbled feta cheese
- 3 large sun-dried tomatoes packed in oil, drained and chopped
Zucchini Walnut Bread
By krystallondon
This simple loaf is easy to bake, slice and freeze in Ziploc bags to grab and go or to pop into the toaster and spr...
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2-4 tbsp ground flaxseed
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 3/4 cup milk
- 1/4 cup canola oil
- 2 large eggs
- Grated zest of 1 lemon (optional)
- 2 cups grated unpeeled zucchini (about 1 med zucchini)
- 1/2 cup chopped walnuts or pecans
Cranberry Cake
By krystallondon
1. Rinse cranberries in cold water; drain
- 2 cups fresh or frozencranberries
- 1 pkg. 2-layer-size white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 cup chopped pecans, toasted
- 1 Tbsp. finely shredded orange peel
- Cream Cheese Frosting (recipe below)
- 1/4 cup chopped pecans, toasted
Old-Fashioned Yellow Cake (adapted from McCall's Book of Cakes and Pies) by Reeni
By krystallondon
1. Preheat oven to 350 degrees F
- CAKE:
- 2 cups all-purpose flour, sifted
- 1 + 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- CREAM CHEESE FROSTING:
- 8 ounces cream cheese, room temperature
- 8 tablespoons unsalted butter, cut into pieces, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar, plus extra if needed
- WHIPPED CREAM FROSTING:
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sugar
Wild Rice and Carrot Salad
By krystallondon
Prepare this up to a day ahead
- For the Dressing:
- 250 g (8 oz) wild rice mix
- 2 carrots, grated
- 4 spring onions, chopped
- 3 sticks celery, chopped
- 50 g (2 oz) chopped pecan nuts
- 2 tbsp orange juice
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp red or white wine vinegar
- a few drops of sesame oil (optional)
Maple Leaf Spinach-and-Strawberry Salad
By krystallondon
In a small bowl, whisk oil with vinegar, 2 tablespoons (30 mL) maple syrup, Dijon and salt
- 1/2 cup (125 mL) vegetable oil
- 1/3 cup (75 mL) cider vinegar or white wine vinegar
- 2 to 3 tbsp (30 to 45 mL) pure maple syrup
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 2 (10-oz/284-g) bags baby spinach or 3 large bunches spinach
- 1 small red onion
- 1 pint strawberries
- 2/3 cup (150 mL) sunflower seeds, preferably salted (optional)