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Recipes
Soy-Glazed Salmon
By EdieK
Easy For adventurous cooks Ideal for entertaining Family friendly
- 1/4 cup packed light-brown sugar
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine, or water
- 2 pounds salmon fillet
- Lemon wedges, for serving
Cranberry Orange Bran Muffins
By EdieK
1. In medium bowl, mix together flour, sugar, baking powder, salt and cinnamon
- 300 ml or 1 1/4 cups all-purpose flour
- 125 ml or 1/2 cup granulated sugar
- 15 ml or 1 tbsp baking powder
- 1 ml or 1/4 tsp salt
- 2 ml or 1/2 tsp ground cinnamon or nutmeg, optional
- 375 ml or 1 1/2 cups All-Bran Original* cereal
- 300 ml or 1 1/4 cups 2% milk
- 1 egg (or 2 egg whites)
- 50 ml or 1/4 cup vegetable oil
- 250 ml or 1 cup coarsely chopped fresh cranberries
- 15 ml or 1 tbsp grated orange rind
Pumpkin soup
By EdieK
1. Heat the oven to 450 degrees
- 1 5-pound sugar or pie pumpkin (such as Autumn Gold)
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and cracked black pepper
- 1 large carrot, chopped
- 1 red onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, smashed
- 1 tablespoon chopped fresh sage
- 1 medium sweet potato (1-pound), quartered and medium-diced
- 1/2 teaspoon freshly grated nutmeg
- 1 small bay leaf
- 2 quarts chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons pumpkin seed oil (if you can’t find it, you can use olive oil)
Salmon with Ginger Salsa
By EdieK
Liven up grilled salmon with a tropical fruit salsa
- 2 peaches or mangoes, diced
- 1 large tomato, diced (drain juice)
- 4 green onions, chopped
- 2 tbsp chopped fresh cilantro
- 2 tsp finely minced ginger root
- 1 Tbsp balsamic vinegar
- Juice of o1 lemon
- 4 salmon steaks
Vegetable English Muffins Pizzas
By EdieK
This is a vegetable recipe, but you could add whatever topping you like
- 4 whole wheat English muffins, halved, toasted
- 1/3 cup pizza sauce
- 1 cup fresh mushroom slices
- 1/4 cup chopped green peppers
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
- 1 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
Asperagus and Mixed Greens Salad
By EdieK
On baking sheet, bake pecans in 350°F (180°C) oven until lightly toasted, about 8 minutes
- Lemon Fennel Vinaigrette:
- 1 cup pecan pieces
- 1 bunch asparagus , (1 lb/450 g), trimmed
- 2 tsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 4 cups torn frisée lettuce
- 4 cups baby arugula leaves
- 4 cups trimmed
- 1 head Boston lettuce ,
- 1/4 cup olive oil
- 3 tbsp minced shallot
- 3 tbsp lemon juice
- 2 tsp liquid honey
- 2 tsp Dijon mustard
- 1-1/2 tsp crushed fennel seeds
- 1/2 tsp salt
- 1/2 tsp pepper
Sweet and spicy scallops with bok choy
By EdieK
Heat a large frying pan over medium-high
- 8 baby bok choy, quartered
- 16 sea scallops
- 1/8 tsp salt
- 4 tsp butter
- 1/2 cup Thai sweet chili sauce
- 1 tbsp rice-wine vinegar
Stuffed Sweet Peppers
By EdieK
In large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley 3 to 5 minutes, ...
- 1 tablespoon vegetable or olive oil
- 3/4 cup uncooked long-grain rice
- 4 green onions, thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (14 1/2 ounce) can vegetable broth
- 4 medium green bell peppers, cut lengthwise in half, seeded
- 1 (28 ounce) can crushed tomatoes in pureé
- 1/4 cup honey
- 1/2 teaspoon crushed red pepper flakes
- 1 (8 3/4 ounce) can garbanzo beans, drained
- 1/3 cup dried currants or raisins
Bacon Wrapped Chicken Breasts
By EdieK
Bacon wrapped chicken breasts in a sweet and tangy apple BBQ sauce that is super easy to make and addictively good
- Servings: makes 2 servings
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Ingredients
- 2 small boneless skinless chicken breasts
- 4 slices bacon
- 1/2 cup BBQ sauce (homemade or store bought)
- 2 large apples, peeled and cur into small pieces
- 2 tablespoons lemon juice
Homemade mustard
By EdieK
1. Soak the mustard seeds a day ahead in medium-size bowl, dry mustard and 1 1/2 cups of water
- 3/4 cup yellow mustard seeds
- 1/4 cup white mustard seeds (if unavailable use yellow)
- 1 cup dry mustard
- 1 1/2 cups to 1 3/4 cups water
- 3/4 cup cider vinegar
- 1/4 cup packed light brown sugar
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1/2 cup chopped tarragon, parsley, dill or thyme (optional)