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Recipes
Spring Vegetable Soup
By Margannl
In a large pot, melt butter over medium heat
- 2 tablespoons unsalted butter
- 6 scallions, white parts thinly sliced, green part reserved
- 4 cups chicken broth
- 1 pound small red potatoes, halved, quartered if large
- 1 pound asparagus, cut into 1/4-inch slices on a bias
- 1 bunch spinach, stems removed and torn
- 2 cups frozen peas
- Coarse salt and pepper
- 2 tablespoons fresh dill, chopped
Berry Breakfast Quinoa
By Margannl
In medium bowl, stir together milk, yogurt and chia seed until blended
- 1/4 cup milk
- 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla, strawberry or harvest peach yogurt
- 4 teaspoons chia seed
- 1 cup cooled cooked quinoa (1/4 cup uncooked)
- 2 cups fresh fruit (mixed berries or chopped peaches)
- 1/4 cup coarsely chopped toasted almonds or pecans
- 1/8 teaspoon ground cinnamon
Beef Ragù Over Spaghetti Squash with Garlic Bread
By Margannl
Here, spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal
- 1/4 baguette, halved lengthwise
- 1-1/2 Tbs. unsalted butter, melted
- 6 medium cloves garlic
- Kosher salt and freshly ground black pepper
- 1 small (2-1/2-lb.) spaghetti squash, halved lengthwise and seeded
- 1 Tbs. extra-virgin olive oil
- 1 lb. lean ground beef
- 1 small yellow onion, finely chopped
- One 15-oz. can crushed tomatoes
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup freshly grated Parmigiano-Reggiano
Chopped Steak Sandwiches
By Margannl
Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside
- 2 Tbs. ketchup
- 1 Tbs. Dijon mustard
- 1 jarred hot cherry pepper, stemmed, seeded, and chopped
- 1 tsp. red wine vinegar
- 1 lb. beef sirloin tips (flap meat), cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 3 Tbs. olive oil
- 1 small yellow onion, halved and thinly sliced
- 6 oz. sliced white mushrooms (2 cups)
- 1-1/2 cups shredded sharp Cheddar
- 4 long rolls, split and lightly toasted
- 1-1/2 oz. baby arugula
Slow Cooker Beef Roast with Vegetables
By Margannl
Place all vegetables in the bottom of a slow cooker
- 1 onion
- chopped 1 1/2 cups carrots,baby peeled
- 2 cloves garlic, sliced in half
- 1 large parsnip, peeled and chopped
- 1 rutabaga, peeled and chopped
- 5 red skin new potatoes, washed and quartered
- 2.5 pounds beef roast, English or Cross Rib cut
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 15 ounces salt-free pureed tomatoes
- 1 teaspoon thyme, dried
- 1/2 teaspoon rosemary,
- dried 1 bay leaf, whole
Boston Cream Bites
By Margannl
Cheeky Kitchen shares a favorite recipe for Boston Cream Bites
- 1 1 to 350°F. 48 to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
- 2 2 2 In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
- 3 3 8 to 10 15 to minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
- 4 4 1/4 Using sharp knife, cut top off of each cupcake. Spoon rounded 1/4 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
Classic Key Lime Pie
By Margannl
Make the crust In a food processor, pulse the flours, sugar, and salt to combine
- 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
- 1-1/3 oz. (1/3 cup) cake flour
- 1 tsp. granulated sugar
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
- 1/4 cup ice-cold water
- 1 tsp. cider vinegar
- 4 large egg yolks
- 1 14-oz. can sweetened condensed milk
- 1/2 cup fresh Key lime juice (from 14 to 16 limes) or bottled Key lime juice (preferably Manhattan brand)
- 1-1/2 cups cold heavy cream
- 1 oz. (1/4 cup) confectioners’ sugar
- 3/4 tsp. pure vanilla extract
Peanut Butter Puppy Poppers
By Margannl
2 cups whole-wheat flour Preheat oven to 375'F
- 2 cups whole-wheat flour
- 1 tbsp. baking powder
- 1 cup peanut butter (chunky or smooth)
- 1 cup milk
italian tomato and bread salad
By Margannl
vegetarian italian tomato and bread salad © David Loftus italian tomato and bread salad You’ll love this juicy ...
- 200 g stale or part-baked ciabatta bread
- 600 g ripe mixed tomatoes, roughly chopped
- sea salt and freshly ground black pepper
- a handful of small capers, soaked and drained
- 1 red onion, peeled, halved and very finely sliced
- 1 x 280g jar roasted peppers in olive oil, drained and roughly chopped
- optional: 8 anchovy fillets in olive oil, drained
- good-quality red wine vinegar
- good-quality extra virgin olive oil
- a bunch of fresh basil, leaves picked
Chicken Pad Thai Chicken Pad Thai
By Margannl
1 In large bowl, soak noodles in boiling water about 10 minutes or until soft
- Noodles
- 1 package (8 oz) rice stick noodles
- 4 tablespoons peanut or canola oil
- 3 cloves garlic, finely chopped
- 4 medium green onions, sliced (1/4 cup)
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons soy sauce
- 2 eggs, beaten
- 1 cup fresh bean sprouts
- Sauce
- Juice of 1 lime
- 3 tablespoons rice vinegar
- 3 tablespoons fish sauce
- 1/4 cup sugar
- Crushed red pepper flakes to taste
- Garnish
- 1/3 cup chopped peanuts
- 1/4 cup chopped fresh cilantro