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Recipes
Chicken Stew
By EdieK
Have this delicious meal ready and waiting
- 4 medium potatoes, cut bite size
- 4 medium carrots, cut bite size
- 2 parsnips, cut bite size
- 1 small turnip/ rutabaga cut bite size
- 2 handfuls wax/green beans trimmed and snapped
- 1 large onion chopped
- 2 lbs boneless chicken thighs, cut bite size
- 2 cups low sodium chicken broth
- 1 tsp of salt
- 1/4 tsp pepper
- Few sprigs of fresh thyme
- 1/2 tsp Liquid gravy browner
VEGETABLE BROTH WITH CARROTS, PARSLEY, CELERY, BROCCOLI, KOHLRABI, KALE AND DULSE
By EdieK
Place vegetables in a large pot, and cover with water
- 4 carrots, halved
- 4 celery stalks, chopped
- 1 bunch broccoli florets
- 2 kohlrabi, cubed
- 1 bunch kale
- 2 tbsp. dulse flakes
- 1 tomato
- Water accordingly
Larry's "Kid Approved" Macaroni and Cheese
By EdieK
1. Put cold milk in a medium sauce pan
- 1/4 cup margarine or butter.
- 1/4 cup flour.
- 2 cups milk.
- 8 oz Velveeta Cheese. NO SUBSTITUTE !
- 2 cups uncooked elbow macaroni.
Pumpkin Pie Pudding
By EdieK
In a large bowl, combine the first eight ingredients
- 1 (15 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk
- 3/4 cup sugar
- 1/2 cup biscuit/baking mix
- 2 eggs, beaten
- 2 tablespoons butter or margarine, melted
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- whipped topping
Christmas Cake Recipe
By EdieK
Once again this year, I've had requests for my Tequila Christmas Cake recipe, so here goes: TEE HEE!!!!!!!!!!!!!!
- > 1 cup sugar
- > 1 tsp baking powder
- > 1 cup water
- > 1 tsp. salt
- > 1 cup brown sugar
- > Lemon juice
- > 4 large eggs
- > Nuts
- > 1 bottle tequila
- > 2 cups dried fruit
Roasted Butternut Squash Soup
By EdieK
see ingredients
- ROASTED BUTTERNUT SQUASH SOUP
- 1 butternut squash
- 1 tbsp. canola oil or olive oil
- 1 yellow onion
- 1 tsp garlic, minced
- 1 tsp cumin
- 3 1/2 cups vegetable or chicken broth
- Cayenne pepper (optional)
- Cut butternut squash in half lengthwise
- Place each half, flesh side down on a lightly greased baking sheet
- Roast in a 425o oven for 30-40 minutes until tender
- Remove from oven and allow to cool
- Heat oil in a large sized saucepot over medium heat
- Add onions and cook for 4-5 minutes
- Stir in garlic and cumin and continue cooking for 1 minute
- Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat
- Remove seeds from center of squash and discard
- Scoop butternut squash out of skin and add to broth
- Puree mixture in blender or food processor until smooth
- Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)
- Serving size: 4
- Serves as a complex carbohydrate to be enjoyed during the day
- Enjoy one serving size along with protein of choice – chicken, fish, eggs, lean beef, etc.
- Another easy protein option: upon serving time (not while cooking) add a scoop of pure whey or soy protein powder (unsweetened/unflavored – no carbs just protein) and that takes care of your macronutr
- Enjoy
Apricot-Glazed Salmon
By EdieK
Salmon pairs beautifully with sweet glazes, and this easy balsamic and apricot reduction is no exception
- 1/3 cup Apricot jam
- 1 Tbsp Balsamic vinegar
- 1 Garlic clove, minced (or1/4 tsp. powder)
- 1 tsp minced ginger (or 1/4 tsp powder)
- 1 lb Salmon fillets, skin and any small bones removed
- Salt
- Pepper
Italian Meatball Grill
By EdieK
Appetizer: Fresh tomato bruschetta Rub several whole ripe tomatoes with olive oil and char them over a hot fire
5/5
(1 Votes)
Beef and Guinness Irish Stew
By EdieK
Adding beer to this succulent stew helps to tenderize the beef and imparts a slight malty flavour to the dish
- 2 1/2 Pound stewing beef, cut into 2-inch cubes
- 1/4 Cup all purpose flour
- 1 Teaspoon kosher salt
- 1 Teaspoon fresh cracked black pepper
- 1/4 Cup olive oil
- 1 Cup 1/4-inch diced red onion
- 4 carrots, peeled and chopped into 1-inch pieces
- 2 red potatoes, cut into 1-inch pieces
- 2 Clove garlic, sliced
- 1 1/2 Cup beef stock
- 1 1/2 Cup Guinness or other dark beer
- 2 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 2 Teaspoon thyme leaves, chopped
- 3 Tablespoon chopped parsley for garnish, optional