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Recipes
Slow Cooker Turkey and Gravy
By EdieK
Season thawed Turkey Breast with salt, pepper, rosemary and thyme
- 6 lbs. Turkey Breast thawed if frozen
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. Rosemary
- 1 Tbsp. Thyme
- 1/2 cup chicken broth
- . . GRAVY .
- . . Turkey broth from slow cooker
- 1 14 oz. can chicken broth
- 3 Tbsp. cornstarch
- 1/4 cup COLD water
Spicy Herb Crusted Baked Fish
By EdieK
1. Preheat oven to 200ºC/400ºF
- 625 g or 1-1/4 lbs (4 pieces) fish fillets, Tilapia, halibut, salmon or 8 large sea scallops, patted dry
- 20 ml or 4 tsp butter, softened
- 15 ml or 1 tbsp grated lemon zest
- 30 ml or 2 tbsp chopped fresh parsley
- 5 ml or 1 tsp dried tarragon, dill or Italian seasoning
- 1 ml or 1/4 tsp crushed red pepper flakes
- 30 ml or 2 tbsp black olives, chopped
- pinch black pepper
- 125 ml or 1/2 cup All-Bran Original* cereal
- 50 ml or 1/4 cup dried bread crumbs
Bombay Vegetable rice
By EdieK
Tasty rice to serve as a side dish
- 1 can Campbell's vegetable broth with onions
- 3/4 cup water
- 1 cup basmati rice
- 4 green onions, sliced
- 1/2 each, re and yellow pepper, finely diced
- 1 TBSP margarine
- 1 1/2 tsp curry powder
Almond Biscotti with Dried Cranberries
By EdieK
Preheat the oven to 350F. Line a heavy large baking sheet with parchment paper
- 2 cups all-purpose flour (I used unbleached)
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 teaspoons salt
- 2 large eggs
- 3/4 cup sliced almonds (or pistachios)
- 2/4 cup dried cranberries
- 12 ounces dark chocolate (for dipping)
Ratatouille & White Beans Recipe
By EdieK
* Nutrition Facts * Yield 6 servings (10 cups) * Servings 6 * Amount Per Serving * Calories 241...
- o 1 medium eggplant (1 1/2 lb)
- o 3 medium zucchini (1 1/2 lb)
- o 2 bell peppers
- o 2 large leeks, chopped
- o 1 can (28 oz) fire-roasted diced tomatoes, drained
- o 1 can (8 oz) tomato sauce
- o 1/4 cup golden raisins
- o 2 Tbsp olive oil
- o 1 Tbsp minced garlic
- o 1 tsp dried oregano
- o 1/2 tsp each salt and pepper
- o 1 can (15 or 15.5 oz) cannellini beans, rinsed
- o 1/4 cup sliced fresh basil leaves
- o 2 Tbsp red wine vinegar
- o Garnish: additional sliced basil
- o Serve with: polenta or crusty bread
Watermelon Smoothie
By EdieK
Instructions Add all ingredients to your blender and blend until smooth
- 2 cups cubed watermelon
- 5 frozen strawberries
- 1/2 cup coconut water
Roasted Asparagus with Poached Eggs
By EdieK
1. Preheat oven to 400F. 2
- 1 Pound asparagus, trimmed
- 2 Tablespoon extra virgin olive oil, plus more for garnish
- 4 Slice thick sliced rustic bread
- 2 Tablespoon distilled white vinegar
- 4 large eggs
- 1/2 Cup shaved Parmesan cheese
Hot Mushroom Dip
By EdieK
Melt margarine in large frying pan on medium
- Hard margarine (or butter) 2 tbsp. 30 mL
- Finely chopped onion 1 cup 250 mL
- Garlic clove, minced (or 1/4 tsp., 1 1
- 1 mL, powder), optional
- Chopped fresh white mushrooms 3 cups 750 mL
- Block of cream cheese, softened 8 oz. 250 g
- and cut into 8 pieces
- Seasoned salt 1/2 tsp. 2 mL
- Dill weed 1/2 tsp. 2 mL
- Pepper, heavy sprinkle
- Grated Monterey Jack With Jalapeño cheese 1 1/2 cups 375 mL
- Mayonnaise (not salad dressing) 1/2 cup 125 mL
- Sliced fresh mushrooms, for garnish
- Chopped chives, for garnish
Wild Mushroom and Goat Cheese Lasagna
By EdieK
Preheat oven to 400ºF (200ºC)
- MUSHROOMS
- 2 tbsp [30mL] Crisco® Canola or Vegetable Oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 lb [1kg] wild mushrooms (portobellos, oyster, shitake), trimmed and sliced
- 1 tsp [5mL] salt
- 1/4 tsp [1mL] pepper
- 1/4 cup [50mL] chopped fresh basil (1 tsp/5mL dried)
- SAUCE
- 1/4 cup [50mL] butter
- 1/3 cup [75mL] Robin Hood® All Purpose Flour
- 2 cans [375mL each] Carnation® Regular, 2% or Fat Free Evaporated Milk
- 2 cups [500mL] water
- 1 tsp [5mL] salt
- 1/4 tsp [1mL] pepper
- 1 cup [250mL] goat cheese, crumbled
- 1 cup [250mL] grated Parmesan cheese
- 1 lb [500g] lasagna noodles
Lemon Pepper Tuna Wraps
By EdieK
Energy: 150 Calories Protein: 16 g Fat: 7 g Carbohydrates: 6 g Sodium: 220 mg Cholesterol: 25 g
- 1 can
- Compliments Balance Lemon & Pepper Flaked Light Tuna
- 85 g
- 4 4
- Fresh basil leaves, chopped
- 2 tbsp
- Chopped yellow pepper
- 30 mL
- 3/4 tbsp
- Olive oil
- 10 mL
- 3/4 tbsp
- Balsamic vinegar
- 10 mL
- 2 2
- Large lettuce leaves
- 1 1
- Radish, halved and sliced
- 1 tsp
- Toasted almond slices
- 5 mL