EdieK's profile page
Recipes
How to Make Greek Salad Dressing
By EdieK
Do you lack the time and talent to prepare fresh dressings? This most simple authentic Greek salad dressing will pa...
- things you'll need:
- Whisk and a small bowl
- 1/4 cup olive oil
- 1 freshly squeezed lemon
- 1/2 tsp. oregano
- 1/2 tsp. kosher salt
Killer Quinoa Salad Recipe
By EdieK
Serve this nutty-textured salad alone or with grilled chicken or pork
- Dressing:
- Finely grated zest and juice of 1 lemon
- 3 Tbsp. olive or vegetable oil
- 1 ⁄2 tsp. ground coriander
- 1 ⁄2 tsp. ground cumin
- 1 ⁄2 tsp. paprika
- Salt and freshly ground black pepper
- Salad:
- 1 cup red or white quinoa, rinsed well
- 1 ⁄2 tsp. salt
- 2 cups cold water
- 1 cup dried cranberries
- 1 ⁄4 cup finely diced dried apricots
- Warm water
- 2 ripe avocados
- 2 green onions, sliced diagonally
- 1 ⁄4 cup toasted slivered or sliced almonds
Cheesy Garlic Bread
By EdieK
To make this tasty recipe, look for leftover, reduced-price bread loaves in the supermarket bakery section
- 1 medium loaf French bread, unsliced
- 1/2 cup butter or margarine softened
- 2 cloves garlic, halved
- 1 tsp dried parsley
- 1/3 cup grated Parmesan cheese
How to Cook a Four-Pound Sirloin Tip Roast
By EdieK
Set the sirloin tip roast out at room temperature for two hours so that it cooks evenly
- Things You'll Need:
- * Sirloin tip roast
- * Roasting rack
- * Roasting pan
- * Vegetable oil
- * Dry seasonings
- * Meat thermometer
- * Serving platter
Chef Michael Jimmerfield's Chicken Skewers with Grilled Late Harvest Vegetables
By EdieK
1.In a medium bowl, whisk salt into lemon juice until dissolved
- Chicken Skewers:
- 1 tsp salt
- 3 tbsp lemon juice
- 1/2 cup olive oil
- 1 tsp freshly ground pepper
- 4 boneless, skinless chicken breasts cut into 1-inch cubes, rinsed and patted dry
- 1 red onion cut into 1-inch chunks
- Late Harvest Vegetables:
- 1 tsp salt
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 2 red peppers
- 4 whole garlic heads
- 1 eggplant cut in 1/2-inch thick slices
- 2 zucchinis cut in 1/2-inch thick slices
- 2 tomatoes, halved
Sweet Potato and Black Bean Chili with Kale
By EdieK
Throw this colorful, high-fiber, veggie-and-bean-packed chili into your Meatless Monday rotation! It’s so tasty a...
- 1 tbsp olive oil
- 1-1/2 cups chopped onions
- 1-1/2 cups chopped green bell peppers
- 1 jalapeno pepper, seeded and minced
- 2 tsp garlic
- 3 cups peeled and cubed sweet potatoes
- 4 tsp chili powder
- 2 tsp ground cumin
- 1 tsp ground oregano
- 1/2 tsp smoked paprika (see cooking tip)
- 1/4 tsp cayenne pepper (optional)
- 1 can (28 oz/798 mL) no-salt-added diced tomatoes, undrained
- 2 cups low-sodium vegetable broth
- 1 can (14 oz/398 mL) no-salt-added tomato sauce
- 1/2 tsp each salt and freshly ground black pepper
- 2 cans (19 oz/540 mL) black beans, or 1 can black beans + 1 can chickpeas (pictured), drained and rinsed
- 2 cups (packed) chopped fresh kale leaves
- 3 tbsp minced fresh cilantro
- Juice from 1/2 a lime
- 1 large avocado (diced) plus chopped green onions for garnish (optional)
Crunchy Bean Salad
By EdieK
Beans are a super-lean protein that are high in both fiber and folate
- 2 celery ribs, diced
- 1 yellow pepper, diced
- 1 medium apple, diced
- 1 small red onion, diced
- 1 (15 oz) can organic black beans, drained
- 1 (15 oz) can organic kidney beans, drained
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tsp agave nectar
- 1/2 tsp salt
- Freshly ground pepper
- 1/4 cup chopped cilantro leaves
Rustic Roasted Vegetable Tart
By EdieK
Directions 1. Cut eggplant, zucchini, tomatoes and red pepper into 1-inch (2
- 1 small unpeeled eggplant (about 1 lb/500 g)
- 1 large zucchini (about 8 oz/250 g)
- 4 plum tomatoes
- 1 medium sweet red pepper
- 4 garlic cloves, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (50 mL) olive oil
- 1 9-inch (23-cm) frozen prepared pie shell, thawed
- 1 tbsp (15 mL) cornmeal
- 2 tbsp (25 mL) shredded Parmesan cheese
- 2 tbsp (25 mL) torn fresh basil leaves
Blueberry, Lemon and Brie Scones
By EdieK
Preheat oven to 425°F (210°C)
- 1 egg
- 1/2 cup (125 ml) Milk
- 1/4 cup (60 ml) melted butter
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (375 ml) whole wheat flour
- 2 tsp (10 ml) baking powder
- 1/4 cup (60 ml) sugar
- 1/2 tsp (2 ml) salt
- 1 tbsp (15 ml) lemon zest
- 1 cup (250 ml) fresh, frozen or dried blueberries
- 6 oz (180 g) Canadian Brie, sliced
- You've got choice
Classic Meatloaf
By EdieK
Preheat oven to 400 F. In a large bowl, combine beef, onion, thyme, 1/2 cup ketchup, breadcrumbs, egg, salt, and p...
- 2 pounds ground beef
- 1/2 medium onion, grated
- 1/2 teaspoon thyme
- 3/4 cup ketchup, divided
- 1/2 cup dried breadcrumbs
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper