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Recipes
Simply Roasted Pork
By EdieK
David Bonom, Cooking Light SEPTEMBER 2004
- 1/2 cup apricot preserves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless pork loin, trimmed
- Cooking spray
Chipotle Grilled Chicken with Avocado Sandwich
By EdieK
1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder
- 3 Tbps olive oil
- 1 Tbsp lime juice
- 1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
- 1 pound boneless skinless chicken breasts (about 2 breast halves)
- 4 small slices of Monterey Jack cheese
- 4 sets of hamburger buns
- 1 avocado, peeled, seeded and sliced
- Iceberg or lettuce of preference
- Mayonnaise
Bread Pudding
By EdieK
Best bread pudding ever. No substitute for alcohol in the bourbon sauce, definitely NOT kid-friendly
- Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
- Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
Super Carrot Cake
By EdieK
This is a nice cake to make at Christmas instead of a fruit cake
- 3 cups shredded carrots
- 1 Tbsp lemon juice
- 1 can (20 oz) crushed pineapple (drained)
- 3 cups flour
- 1 1/2 cups vegetable oil
- 5 eggs
- 1 cup flaked coconut
- 1 cup coarsely chopped walnuts
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 tsp vanilla
- 1 cup raisins
- 2 cups sugar
Black Bean-Quinoa Salad with Basil-Lemon Dressing
By EdieK
Maureen Callahan, Cooking Light MARCH 2006
- 1 1/2 cups uncooked quinoa
- 3 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons salt, divided
- 1 cup chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 (10-ounce) package frozen baby lima beans
- 4 cups chopped tomato (about 3 medium)
- 1/2 cup sliced green onions
- 1/2 cup chopped carrot
- 1 (15-ounce) can black beans, rinsed and drained
Lemon Blueberry Yogurt Muffins
By EdieK
These moist and delicious muffins are great for the lunch box and they have a surprising ingredient – Greek yogur...
- 1-1/2 cups (375 mL) PC Organics Whole Wheat Flour
- 3/4 cup (175 mL) packed brown sugar
- 1/2 cup (125 mL) PC Organics Quick Oats
- 1-1/2 tsp (7 mL) baking soda
- 1-1/3 cups (325 mL) PC Greek Yogurt- Plain
- 1/4 cup (50 mL) skim milk
- 1 tbsp (15 mL) extra virgin olive oil
- 1 egg
- 1 tsp (5 mL) finely grated lemon rind
- 1-1/2 cups (375 mL) PC Canadian Wild Blueberries
Roast Sticky Chicken-Rotisserie Style By: Sue Rogers
By EdieK
"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about...
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
Ragú® No Frying Chicken Parmesan
By EdieK
Directions 1 Preheat oven to 400°F (200°C)
- 3/4 cup plain dry bread crumbs
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 6 boneless, skinless chicken breast halves (abt. 2 lbs.)
- 1 egg beaten
- 1 jar Ragu Old wrold Pasta Sauce
- 1 cup shredded, part-skim mozzarella cheese (about 4 oz.)
- 12 oz. pasta, cooked and drained
Seafood-Stuffed Portobellos
By EdieK
Oil grill and heat barbecue to medium
- 1/2 (8-oz/250-g) block regular or light cream cheese, at room temperature
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 cup (250 mL) each chopped cooked shrimp and crab or 2 cups (500 mL) of either
- 1 tbsp (15 mL) store-bought dry bread crumbs
- 1 tsp (5 mL) Tabasco
- 2 garlic cloves, minced
- 1/4 tsp (1 mL) salt
- 4 to 6 large portobello mushrooms
- 1/4 cup (50 mL) chopped fresh cilantro or basil
Mexican Lentil Casserole
By EdieK
Source: Lean, Luscious and Meatless by Bobbine Hinman and Millie Snyder
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 4 cups water
- 1 cup lentils, uncooked
- 1 1/2 cups brown rice, cooked
- 6 ounces tomato paste
- 1 1/4 ounces taco seasoning mix
- 1/2 teaspoon chili powder