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Recipes
LENTIL SOUP
By EdieK
Note: If available, beef bones or a large ham bone or homemade stock may be used in place of the canned beef broth ...
- 1 lb lentils
- 4 cloves fresh garlic, finely minced
- 2-3 stalks celery
- 2 large onions (Vidalia if available)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 2 16 oz cans beef broth (or beef soup base)
- 1/4 teaspoon cayenne pepper
- 1 lb fresh spinach, washed, finely chopped
- 2 pork sausages (optional)
- Parmesan cheese (for sprinkling)
ginger lemon fudge bars
By EdieK
The dessert is one of these broken-cookie desserts so popular in Australia and Britain
- 1/4 cup whipping cream
- 1/2 cup unsalted butter, cut into pieces
- 1 cup finely chopped white chocolate
- 1/2 cup lemon curd
- 2 teaspoons grated lemon rind
- 300 grams stem ginger cookies, processed (about 2 1/2 cups cookie crumbs)
- Icing
- 2 tablespoons melted butter
- 5 teaspoons lemon juice
- 1 teaspoon grated lemon rind
- 1 1/2 cups icing sugar
Orange Sauce
By EdieK
Mix together the cornstarch, sugar and salt in a saucepan
- 1 Tbsp cornstarch
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup orange juice
- 2 tsp grated orange rind
- 5 oranges
Marinated mushrooms with shallots and thyme
By EdieK
These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge
- 2 227g pkg button mushrooms, washed and dried
- 4 shallots, sliced
- 1/4 cup olive oil
- 1/4 cup red-wine vinegar
- 1/4 tsp salt
- 1 tsp dried thyme
Pineapple Carrot Cake Whole Wheat Muffins
By EdieK
1. In medium bowl, mix together flours, brown sugar, baking powder, salt and cinnamon
- 250 ml or 1 cup whole wheat flour
- 175 ml or 3/4 cup all-purpose flour
- 50 ml or 1/4 cup packed brown sugar
- 15 ml or 1 tbsp baking powder
- 2 ml or 1/2 tsp salt
- 5 ml or 1 tsp ground cinnamon or cardamon (or 2ml/1/2 tsp each)
- 375 ml or 1 1/2 cups All-Bran Original* cereal
- All-Bran Buds* cereal
- 250 ml or 1 cup crushed unsweetened pineapple (not drained)
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup vegetable oil
- 175 ml or 3/4 cup finely shredded carrot
- 75 ml or 1/3 cup raisins, optional
- 75 ml or 1/3 cup chopped walnuts, optional
Added Fibre Burgers
By EdieK
1. In large bowl, combine first 8 ingredients
- 500 g 1 lb lean ground beef
- 250 ml or 1 cup Cereal All-Bran* Original cereal
- 125 ml or 1/2 cup tomato sauce
- 1 small onion,
- 5 ml or 1 tsp Worcestershire sauce
- 2 ml or 1/2 tsp salt
- 1 ml or 1/4 tsp pepper
- 1 pinch or 1 pinch garlic powder
- 10 small round buns
- or - Condiments as desired
French onion grilled cheese
By EdieK
1. Heat a large non-stick frying pan over high
- 1 tbsp olive oil
- 3 medium onions, sliced thinly (about 3 1/2 cups)
- 1/2 900 mL carton low-sodium beef broth
- 1 thyme sprig
- 1/4 cup dry sherry (optional)
- 4 tsp Dijon mustard
- 8 slices rye bread
- 4 slices gruyére or swiss cheese, about 120 g
Rhubarb-buttermilk tea cake
By EdieK
Written by: Chatelaine
- FOR GLAZE:
- Ingredients
- 1 1/2 cups
- all-purpose flour
- 1 tsp
- baking soda
- 1/4 tsp
- salt
- 1 1
- egg
- 1 cup
- brown sugar
- 1/2 cup
- buttermilk
- 1/4 cup
- vegetable oil
- 1 tsp
- vanilla
- 2 cups
- chopped rhubarb
- 1/2 cup
- chopped pecans
- 1 cup
- sifted icing sugar
- 4 to 5 tsp
- lemon juice
Stuffed Zucchini Boats
By EdieK
1. Preheat oven to 200ºC (400ºF)
- 3 medium zucchini (about 20 cm/ 8" long)
- 10 ml or 2 tsp vegetable oil
- 125 ml or 1/2 cup chopped celery
- 50 ml or 1/4 cup chopped green pepper
- 50 ml or 1/4 cup chopped green onion
- 1 clove minced garlic
- 1 small chopped tomato
- 2 ml or 1/2 tsp ground oregano
- 1 ml or 1/4 tsp ground pepper
- 125 ml or 1/2 cup All-Bran Original* cereal
- 50 ml or 1/4 cup dried bread crumbs
- 125 ml or 1/2 cup shredded, part-skim mozzarella cheese
- 125 ml or 1/2 cup tomato sauce or any prepared tomato-based pasta sauce
- 30 ml or 2 tbsp grated Parmesan cheese
Carrot & Mango Salad with Honey Lime Dressing
By EdieK
1. Coarsely grate carrots into a large bowl
- 3 large carrots (about 1lb. /500g) (3)
- 1 mango (1)
- 1/2 cup thinly sliced green onion (about 4) (125ml)
- 1/2 cup coarsely chopped dry roasted peanuts (125ml)
- 1/4 cup raisins (50ml)
- 2 tablespoons finely chopped coriander (30ml)
- 1 teaspoon grated lime zest (5ml)
- 2 tablespoons lime juice (30ml)
- 2 tablespoons liquid honey (30ml)
- 1/2 teaspoon each salt and freshly ground black pepper (2ml each)
- 1/4 cup olive oil (50ml)