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Recipes
Salmon Chick Pea Salad
By EdieK
1. Toss together the salmon, chick peas, tomatoes, diced pepper and dressing
- 1 can (170 g) Clover Leaf Skinless Boneless Sockeye Salmon, drained
- 11/4 cup (275 mL) chick peas, drained
- 1 cup (250 mL) cherry tomatoes, chopped; reserve 1/2 a cherry tomato for garnish
- 1 sweet yellow pepper, half diced, half cut into rings
- 1/4 cup (50 mL) low fat Italian dressing
Pumpkin Soup
By EdieK
1.In a large skillet, sauté chopped whites of leek 5 minutes
- 1 cup leeks, chopped
- 2 apples, peeled and chopped
- 4 cups vegetable broth
- 1 medium sweet potato, skinned & chopped
- 2 cups chopped pumpkin or 16 oz. canned pumpkin
- 1/2 tsp black pepper
- 2 tsp fresh chopped thyme
- 2 Tbsp fresh chopped chives
Apple Thyme Chicken Recipe
By EdieK
Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection,...
- SAUCE:
- 6 tablespoons apple juice
- 6 tablespoons lemon juice
- 4-1/2 teaspoons cider vinegar
- 4-1/2 teaspoons canola oil
- 1-1/2 teaspoons dried thyme
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 medium tart apples, peeled and quartered
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1/4 teaspoon dried thyme
- 3/4 cup apple juice
Guinness® Corned Beef
By EdieK
Roast this Corned Beef slowly at a low setting for a melt in your mouth delight
- Prep Time:
- 4 pounds corned beef brisket
- 1 cup brown sugar
- 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
- During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.
- 20 Min
- Cook Time:
- 2 Hrs 30 Min
- Ready In:
- 2 Hrs 50 Min
Spring Vegetable Soup with Arugula Pesto
By EdieK
Pesto made from peppery arugula, fresh garlic, lemon and Parmesan cheese packs extra flavour into this quick cook s...
- 1 Tablespoon butter
- 3/4 Cup diced leeks, white part only
- 3/4 Cup unpeeled diced red potatoes
- 1/2 Cup diced celery
- 1 Cup fiddleheads*, cleaned and trimmed
- 4 Cup low-sodium vegetable or chicken broth
- 2/3 Cup fresh-shucked corn kernels (about 2 cobs)
- 3/4 Cup quartered grape tomatoes
- 1/2 Cup fresh peas
- 1 Teaspoon chopped fresh garlic
- 1 Cup packed arugula leaves, washed and dried
- 1/3 Cup grated parmesan cheese
- 3 Tablespoon extra-virgin olive oil
- 1/2 Teaspoon lemon zest
Salmon with Pineapple Salsa
By EdieK
Salmon recipes are always popular
- 2 cups coarsely chopped fresh pineapple
- 1/2 cup chopped red sweet pepper
- 1/4 cup finely chopped red onion
- 3 tablespoons lime juice
- 1 tablespoon snipped fresh cilantro or chives
- 1 tablespoon honey
- 1 small fresh jalapeno pepper, seeded and finely chopped
- 1 1-pound fresh skinless salmon filet, 1 inch thick
- 1/4 teaspoon ground cumin
Spaghetti Carbonara
By EdieK
In a large pot of salted boiling water, cook spaghetti until al dente, about 8-9 minutes
- 1 lb. spaghetti
- 8 slices bacon, cut into 1/2 inch pieces
- 3 eggs
- 3/4 cup grated Parmesan cheese
- 1/2 cup pasta water
- 1/4 teaspoon black pepper
Veggie-Stuffed Portobello Mushrooms
By EdieK
Preheat oven to 425 degrees
- 1 small yellow sweet pepper, cut in bite-size strips
- 1 small red onion, chopped
- 1 medium zucchini, coarsely shredded
- 1 carrot, coarsely shredded
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 2 to 3 tbsp olive oil
- 1 tbsp snipped fresh basil
- 1 tbsp lemon juice
- 1 pkg (5 oz.) fresh baby spinach
- 1/2 cup fine dry bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 4 portobellow mushroom caps (4"-5"), stems removed
- 4 slices provolone cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Veggie-Stuffed Portobello Mushrooms
By EdieK
Preheat oven to 425 degrees
- 1 small yellow sweet pepper, cut in bite-size strips
- 1 small red onion, chopped
- 1 medium zucchini, coarsely shredded
- 1 carrot, coarsely shredded
- 1 stalk celery, thinly sliced
- 2 cloves garlic, minced
- 2 to 3 tbsp olive oil
- 1 tbsp snipped fresh basil
- 1 tbsp lemon juice
- 1 pkg (5 oz.) fresh baby spinach
- 1/2 cup fine dry bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 4 portobellow mushroom caps (4"-5"), stems removed
- 4 slices provolone cheese
- 1/4 tsp salt
- 1/4 tsp pepper
Maritime Blueberry Apple Cobbler
By EdieK
Preheat oven to 375°F (190°C)
- Topping:
- 3 cups (750 mL) thinly sliced peeled tart apples
- 3 cups (750 mL) frozen or fresh blueberries, preferably wild
- 2 tbsp (30 mL) granulated sugar
- 2 tbsp (30 mL) all-purpose flour
- 1/2 cup (125 mL) granulated sugar
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) butter, melted
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/4 tsp (1 mL) salt