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Recipes
Vegetable Soup
By Margannl
Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season
- 2 Tbs. olive oil
- 3 medium carrots, cut into medium dice
- 1 large yellow onion, cut into medium dice
- 2 medium cloves garlic, minced
- 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
- 1/4 tsp. ground allspice
- Pinch cayenne pepper; more to taste
- Kosher salt
- 1 quart lower-salt chicken broth
- 1 14.5-oz. can no-salt-added diced tomatoes
- 4 sprigs fresh thyme
- 2 cups lightly packed, coarsely chopped kale
- 1 cup lower-salt canned chickpeas
Grilled Plum Kabobs
By Margannl
Directions Arrange 4 plum quarters on each of 8 skewers so that cut sides of fruit all face in the same directio...
- 8 ripe plums, quartered and pitted
- 2 tablespoons grapeseed oil or vegetable oil
- 2 pints vanilla ice cream
- Caramel Sauce
Mushroom and Spinach Skillet Strata
By Margannl
Mushroom and Spinach Skillet Strata
- 4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes
- 1 Tbs. unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 4 oz. cremini mushrooms, trimmed and coarsely chopped (1-1/2 cups)
- 1 large clove garlic, minced
- 1 tsp. coarsely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 4 oz. baby spinach (4 lightly packed cups)
- 4 large eggs
- 1 cup whole milk
- 3 oz. smoked Gouda, coarsely grated (about 3/4 cup)
Rice Noodle & Beef Salad with Mint & Peanuts
By Margannl
A real crowd-pleaser, this is an interesting salad because the dressing is used to rehydrate the vermicelli, making...
- For the salad
- 1 lb. boneless beef top sirloin
- 1/2 tsp. freshly ground pepper
- 1 tsp. toasted sesame oil
- 1 Tbs. sugar
- 2 Tbs. Thai fish sauce
- 7 oz. rice vermicelli
- 3 Thai shallots, finely sliced
- 3 garlic cloves, finely sliced
- 1/3 cup fresh mint leaves, chopped
- 1/3 cup fresh Thai basil leaves
- 1/3 cup fresh cilantro, chopped
- 1-1/2 oz. yard-long beans, chopped (about 1/3 cup)
- 1 cup roasted peanuts, chopped
- For the dressing
- 1 Tbs. rice vinegar
- 4 small red chiles, chopped
- 2/3 cup sugar
- 2 garlic cloves, crushed
- 1 cup hot water
- 7 Tbs. Thai fish sauce
- 2-1/2 Tbs. lime juice
- 1 small carrot, cut into a julienne
Turkey & White Bean Burgers
By Margannl
A little ground turkey goes a long way with these quick, flavorful burgers
- 1/2 cup canned small white beans, rinsed and drained
- 3 tablespoons olive oil
- 1/2 clove garlic, minced
- 2 tablespoons finely diced red bell pepper
- 3 tablespoons plain dried breadcrumbs
- 1 1/2 teaspoon Worcestershire sauce
- 1 large egg
- 1 tablespoon thinly sliced chives
- 1/2 pound ground turkey
- Kosher salt and freshly ground black pepper, to taste
- 8 slices (1/2 inch thick) good country bread (like ciabatta), toasted
Mini Eggplant Pizzas
By Margannl
Preheat the oven or toaster oven to 425 degrees F
- 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pasta sauce
- 1/2 cup shredded part-skim mozzarella cheese
Parmesan Hash Brown Cups
By Margannl
I use these versatile bowls for mixing, refrigerating, and serving
- 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
- 3 green onions, chopped (approx. 1/3 cup), both white and green parts
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
Pumpkin Stuffed with Everything Good
By Margannl
You might consider serving this alongside the Thanksgiving turkey or even instead of it - omit the bacon and you've...
- 1 2-1/2- to 3-lb. pumpkin
- Salt and freshly ground pepper
- 1/4 lb. stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 lb. cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
- 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- 1/4 About 1/4 cup snipped fresh chives or sliced scallions
- 1 Tbs. minced fresh thyme
- 1/3 About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
- 1/3 About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Lemon Blueberry Ice Cream Floats - The Kitchenthusiast
By Margannl
Handle the Heat Healthy Blender Recipes Melanie Makes Spring is in the air and that means it is time to get outs...
- INGREDIENTS
- For the lemon ice cream
- 3/4 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 2 cups heavy cream
- Pinch of salt
- For the blueberry syrup
- 1 1/2 cup blueberries
- 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1 bottle KitchenAid® Sparkling Beverage Maker soda water
- Blueberries, for garnish, if desired
- Mint, for garnish, if desired
- DIRECTIONS
Kale Salad with Cranberry Vinaigrette
By Margannl
The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes befo...
- 1/2 cup fresh cranberries, rinsed and picked over
- 1 medium navel orange
- 2 Tbs. red wine vinegar
- 1 Tbs. cranberry juice
- 1 Tbs. honey
- 4 Tbs. extra-virgin olive oil
- 2 tsp. finely grated peeled fresh ginger
- Kosher salt and freshly ground black pepper
- 5 oz. mature curly kale leaves, trimmed and coarsely chopped, or baby kale (5 cups)