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Recipes
Kick-Butt Three-Bean Chili
By EdieK
The winning entry in the Pillsbury Test Kitchens Chili Cook-Off is served with an amazing homemade salsa topping an...
- Livia’s 3-Pepper Salsa
- 1 1
- medium red onion, finely chopped (about 1 cup)
- 1/2 1/2
- teaspoon salt
- 3 3
- medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
- 1 1
- small poblano chile, seeded, finely chopped (about 1/3 cup)
- 1 1
- small jalapeño chile, seeded, finely chopped
- 1 1
- small yellow bell pepper, finely chopped (about 1/2 cup)
- 1 1
- tablespoon olive oil
- Juice of 1/2 lime (about 2 tablespoons)
- 1/4 1/4
- cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
- Livia’s Garlic Rice
- 2 2
- cups uncooked regular long-grain white rice
- 2 2
- tablespoons vegetable oil
- 4 4
- cloves garlic, cut into thin slices
- 3 3
- cups water
- 1 1
- teaspoon salt
- Chili
- 1 1
- can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1 1
- can (15 oz) Progresso® kidney beans, drained, rinsed
- 1 1
- can (15 oz) Progresso® black beans, drained, rinsed
- 1 1
- can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
- 1 1
- can (15 oz) Muir Glen® organic tomato sauce
- 3 3
- small bell peppers (any color), diced
- 1 1
- Anaheim or jalapeño chile, seeded, chopped
- 2 2
- tablespoons chili powder
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon pepper
- Salsa Cream
- 1 1
- container (8 oz) sour cream
- 1/3 1/3
- cup Livia’s 3-Pepper Salsa
Chef Steve McGoey’s Sunburst of Grilled Vegetables
By EdieK
In a large bowl, whisk together the olive oil, vinegar, salt and pepper until the salt is dissolved
- 1/4 cup olive oil (50 ml)
- 2 tbsp balsamic vinegar (30 ml)
- Pinch each of salt and pepper
- 1 red pepper seeded and cut into 4 pieces
- 1 yellow pepper seeded and cut into 4 pieces
- 12 trimmed spears of asparagus
- 1 zucchini cut in thick slices
- 1 large Portobello mushroom cut in thick slices
- 1 red onion cut in thick slices
- 60 g of goat’s cheese or blue cheese
Cranberry Sauce
By EdieK
1 Wash and pick over cranberries
- 1 * 1 cup (200 g) sugar
- 1 * 1 cup (250 mL) water
- 4 * 4 cups (1 12-oz package) fresh or frozen cranberries
- * Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Grilled zucchini panini with Mozzarella and peppers
By EdieK
Preheat grill to high. Clean well to prevent sticking
- 3 medium zucchini, thinly sliced
- 2 orange peppers, quartered
- 1/4 cup (60 ml) extra virgin olive oil
- Salt and pepper to taste
- 1 small bunch of fresh basil, leaves only
- 8 small panini, or other dense buns
- 5 oz. (150 g) Canadian Mozzarella, thinly sliced
- 1 bunch of arugula
Italian Sausage Patties
By EdieK
In large bowl, mix pork, garlic, peppercorns and orange and lemon rinds until combined
- 2 lb lean ground pork
- 7 cloves garlic , minced or pureed
- 1 tbsp cracked peppercorns
- 1 tbsp grated orange rind
- 1 tsp grated lemon rind
- 1/4 cup minced roasted sweet red peppers
- 2 tsp coriander seeds
- 2 tsp sweet paprika
- 1 tsp whole fennel seeds
- 1 tsp ground fennel
- 1 tsp minced rosemary
- 1 tsp minced fresh thyme
- 3/4 tsp kosher salt
- 1/2 tsp cayenne pepper
- Pinch granulated sugar
- 1/4 cup Ice water
Spinach Salad with Sun-Dried Tomatoes
By EdieK
Get your protein and your greens all in one fresh salad
- 1 Pound fresh spinach or baby spinach leaves
- 1 Cup roasted red peppers (a 12-oz jar, roughly 4 red peppers), drained, and blotted dry with paper towels
- 1 Can 15-oz chickpeas, drained and rinsed
- 4 to 5 Ounce feta cheese, crumbled
- Ingredients
- 3 to 4 Tablespoon extra-virgin olive oil
- 10 to 12 sun-dried tomatoes packed in oil, drained, and cut into julienne strips
- 2-1/2 Tablespoon minced garlic
- 2/3 Cup balsamic vinegar
- 1 Teaspoon salt, or to taste
- 1/3 Teaspoon freshly ground black pepper
Cheesy Stuffed Potatoes
By EdieK
A new version of an old favorite
- 4 medium baking potatoes (6-8oz each)
- 1 3-oz package cream cheese with chives
- 1/4 tsp onion salt
- 1/8 tsp pepper
- Dash garlic powder
- Milk (optional)
- 1/4 cup shredded cheddar cheese
Roasted Butternut Squash
By EdieK
Roasted Butternut Squash Preheat oven to 400°F
- Roasted Butternut Squash
- Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 tablespoon extra virgin olive oil
- Salt and ground black pepper to taste
- Method
(Almost ) make ahead holiday brunch for 8
By EdieK
This mostly make ahead menu is extra festive
- Orange Fennel Sausage Patties
- Oven Roasted Grape Tomatoes
- Crispy Bacon*
- Scrambled eggs*
- Romain Salad with Lemon Caper Dressing
- Toast and /or English muffins*
- Apple Streusel Coffee Cake
- Spanish Coffee
- The recipes with * not included in cookbook
Power-Packed Sloppy Joes
By EdieK
Including healthy vegetables and milk in this family-pleasing meal will make everyone feel great! Fresh veggies are...
- 1 lb (500 g) lean ground beef
- 2 cloves garlic, minced
- 2 carrots, shredded
- 2 tbsp (30 mL) chili powder
- 2 cups (500 mL) milk
- 1/3 cup (75 mL) tomato paste
- 1 cup (250 mL) tomato pasta sauce
- 1 sweet red or green pepper, finely chopped
- 1/4 tsp (1 mL) salt (or to taste)
- 4 whole wheat hamburger buns, split and toasted