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Recipes
Cereal Mix with Olive Oil and Parmesan
By Margannl
Our version of this classic mix features pretzels and wholesome cereals, plus the grown-up flavors of olive oil and
- 4 cups assorted whole grain cereals
- 2 cups pretzel rounds
- 3 tablespoons olive oil
- 1/2 cup Parmesan cheese, finely grate
Rice and Beans with Fried Eggs
By Margannl
Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner
- 3/4 cup long-grain white rice
- Kosher salt
- 2 Tbs. canola oil
- 1 small yellow onion, cut into small dice
- 1/2 medium red bell pepper, seeded and cut into small dice
- 2 large cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/4 cup canned tomato sauce
- 1 (15-1/2-oz.) can black beans, drained and rinsed
- 3 Tbs. Salsa Lizano; more to taste
- Freshly ground black pepper
- 8 large eggs
- 2 Tbs. chopped fresh cilantro
Stuffed Shells (Spinach & Ricotta Cheese)
By Margannl
1. Set an oven rack to the highest position and heat oven to 400° F
- 20 * 20 jumbo pasta shells (about half a 12-ounce box)
- 1 * 1 24-ounce jar marinara sauce
- 2 * 2 15-ounce containers ricotta
- * (2 cups baby spinach, chopped or other vegetables you like)
- 1/2 * 1/2 cup grated Parmesan (2 ounces)
- * kosher salt and black pepper
- 1/2 * 1/2 cup grated mozzarella (4 ounces)
- * green salad (optional)
Homemade Peanut Butter Cups
By Margannl
Place mini baking cup papers in mini muffin pan and set aside
- 1/2 cup creamy peanut butter, divided
- 1 tablespoon butter, softened
- 1/4 cup powdered sugar
- 2 tablespoons graham cracker crumbs
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk chocolate chips
Spicy Pork with Parsnips and Sweet Potatoes
By Margannl
Step 1 Preheat oven to 475 degrees
- 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
- 3 large parsnips, peeled, halved, and cut into 2-inch pieces
- 1 tablespoon finely grated peeled fresh ginger
- 3 tablespoons olive oil, plus more for serving
- 2 tablespoons light-brown sugar
- 1/4 teaspoon cayenne pepper
- 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
- Coarse salt
- 1 bunch watercress, trimmed
- Lime wedges, for serving
Pasta with Lentils and Arugula
By Margannl
Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead
- 2 tablespoons olive oil
- 2 large onions, halved and thinly sliced (4 cups)
- Coarse salt and ground pepper
- 12 ounces plum tomatoes, cored and diced (about 2 cups)
- 3/4 cup lentils, picked over and rinsed
- 12 ounces orecchiette pasta
- 1 bunch (8 ounces) arugula, stemmed and coarsely chopped
- 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
- Read more at Marthastewart.com: Pasta with Lentils and Arugula - Martha Stewart Recipes
Chinese Pork & Shrimp Dumplings (Jiao Zi)
By Margannl
A savory pork, shrimp and salted cabbage filling, seasoned with ginger, garlic and scallions, is the most tradition...
- DOUGH:
- 6.75-ounces unbleached all-purpose flour; more for kneading, about 1 1/2 cups
- FILLING:
- 2 cups napa cabbage, finely chopped
- Kosher salt to taste
- 12-ounces ground pork, about 1 1/2 cups
- 8 ounces shrimp peeled, deveined, coarsely chopped, about 1 cup
- 3 medium scallions, thinly sliced
- 3 large cloves garlic, minced
- 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
- 1 1/2 tablespoons fresh ginger, grated
- 1 tablespoons soy sauce
- 2 teaspoons toasted Asian sesame oil
- 1/2 teaspoon granulated sugar
- freshly ground black pepper to taste
- COOK THE DUMPLINGS:
- Vegetable oil, as needed (for pan-fried dumplings)
- Kosher salt, as needed (for boiled dumplings)
- 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce
Three-Ingredient Lemon Loaf
By Margannl
1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray
- 1 1 1 box Betty Crocker™ SuperMoist™ white cake mix
- 1 1 2% container (5.3 oz) Yoplait® Greek 2% lemon meringue yogurt
- 1 1 1 cup water
- 1 1 1 tablespoon coarse sugar, if desired
Coffee-Rubbed Grilled Pork Tenderloin with Watermelon Rind Relish
By Margannl
Think twice before you toss out your watermelon rinds; their neutral flavor readily absorbs the sweet-spicy seasoni...
- For the relish
- 4 lb. watermelon
- 2 Valencia oranges
- 2/3 cup packed light brown sugar
- 1/2 cup apple cider vinegar
- 1 medium shallot, thinly sliced
- 1/2 medium jalapeño, finely chopped (with ribs and seeds)
- Kosher salt
- For the pork
- 1 T bs. very finely ground coffee beans (preferably French roast)
- 2 tsp. packed light brown sugar
- 1 tsp. chili powder
- Kosher salt
- 2 T bs. extra-virgin olive oil
- 2 1-lb. pork tenderloins, trimmed
Mini Pear and Goat Cheese Tarts - Foodie Recipe
By Margannl
Preheat oven to 350 degrees
- 14 mini fillo shells
- 1 1/2 cups diced pears, skin on (about 2 small bosc pears)
- 2 oz goat cheese
- 2 egg whites
- 1/4 tsp. ground black pepper
- 1/4 cup balsamic vinegar