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Recipes
Southwestern Breakfast Tacos
By AnnieMro
In a small saucepan, heat the black beans over medium-low heat, stirring occasionally
- 4 Corn Tortillas
- 4 large Eggs
- 1/2 Red Bell Pepper, diced
- 2 Scallions, whites and most greens, thinly sliced
- 1/2 cup canned Black Beans, drained and rinsed
- 1 Avocado, sliced
- 1 tablespoon Extra Virgin Olive Oil
- Optional toppings and garnish: Salsa, Cilantro, etc.
Pan-seared White Fish with Mandarin Salsa
By AnnieMro
Coarsely chop mandarins and place in bowl
- Salsa:
- 2 cans (284ml) no-sugar added mandarin oranges, drained
- 1 red pepper, diced
- 1/4 cup finely diced red onion
- 1/2 cup diced cucumber
- 3 tbsp. fresh cilantro, chopped
- 1 tbsp. rice vinegar
- 1/4 tsp. salt
- pinch freshly ground pepper
- Fish:
- 3/4 cup fresh whole wheat breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tbsp. wheat bran
- 2 tbsp. wheat germ
- 1/4 tsp. salt, pepper
- 1/4 cup whole wheat flour
- 1 egg
- 4 tsp. canola oil
- 4 white fish fillets (4oz. each)
Vegetarian Omlette
By AnnieMro
In small non-stick pan, heat oil over med-high heat
- 1 tsp. canola oil
- 1 cup broccoli florets
- 1/2 cup mushrooms
- 1/2 cup chopped red and green pepper
- 1 egg
- 1 oz. low-fat cheddar cheese, shredded
- pinch freshly ground pepper
Chickpea-falafel burger with cucumber
By AnnieMro
1.Whirl oats in a food processor until ground
- 1/3 cup large-flake oats
- 1/2 540 mL can chickpeas, drained (about 1 cup)
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 egg
- 2 tsp chili powder
- 1 tsp oregano
- 1/4 tsp salt
- 1/2 540 mL can lentils, drained (about 1 cup, packed)
- 1/2 cup diced English cucumber
- 1/2 cup finely chopped fresh parsley
Crunchy Chickpeas
By AnnieMro
Preheat oven to 400F. In large bowl, toss chickpeas with oil, salt and spices
- 2 cans (540 ml) chickpeas, drained and rinsed
- 2 tbsp. olive oil
- 1/2 tsp. salt
- pinch cayenne/spices of choice
Crispy Crunchies
By AnnieMro
Melt butter, caramels and marshmellows over low heat, stirring from time to time
- 8 ounces butter
- 8 ounces marshmellows
- 8 ounces Kraft caramels
- 6-8 cups Rice Crispies
Skillet Salt-Roasted Fish
By AnnieMro
Using salt in the skillet helps create heat in the pan and also lets you cook with no added oil
- 2 cups Kosher salt
- 2 salmon or other fish, skin on
- 1/4 cup olive oil
- pinch fresh ground pepper
- 1/2 cup fresh cilantro
- 1 clove garlic, minced
- 2 tbsp. white wine vinegar or lime juice
- pinch smoked salt or table salt
Sugar Cookies
By AnnieMro
Line baking sheets with parchment paper or lightly grease baking sheets
- Icing:
- 1/2 cup softened butter, preferably unsalted
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg lightly beaten
- 1 tsp. lemon extract
- 1 tbsp. milk
- 1 to 1 1/2 cups sifted icing sugar
- 1 egg white
- Decorations:
- Food colouring, sprinkles, silver balls, coloured sugar
Spanish-Morrocan Fish
By AnnieMro
Heat large skillet on medium high heat
- 1 tsp. oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 red bell peppers, seeded and sliced into strips
- 1 large carrot, thinly sliced or use matchstick carrots
- 3 tomatoes, chopped or use 1 can diced tomatoes
- 4 olives, chopped or use 1 handful whole olives
- 1 can chick peas, drained and rinsed
- 1/4 cup fresh chopped parsley
- 3 tbsp. paprika
- 4 tbsp. cumin
- 1 tsp. cayenne
- 2 tbsp. chicken bouillon
- salt and pepper to taste
- 5 lbs. tilapia fillets
Chocolae Chip Cookie Pie
By AnnieMro
Crack the eggs into a medium bowl
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup each: all-purpose flour, white sugar, brown sugar
- 1 cup butter, melted and cooled slightly
- 1 cup chocolate chips
- 9 " unbaked pie crust