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Recipes
Sweet and Spicy Swiss Chard
By AnnieMro
Remove the center ribs and stems from the chard
- 1/2 1/2 1/2 cup dry Sherry
- 1/2 1/2 1/2 cup raisins
- 2 2 2 tbsp. olive oil
- 1/2 1/2 1/2 cup sliced almonds
- 4 4 4 thinly-sliced garlic cloves
- 4 4 4 bunches Swiss chard
- 1 1 1 red jalapeño
- 1 1 1 tbsp. grated lemon zest
- 2 2 2 tsp. lemon juice
- to and pepper to taste
Roasted Eggplant and Lentil Bowl with Garlic Yogurt Sauce
By AnnieMro
Heat lentils, broth, and spices (ginger, garlic, cumin, cloves, black peppers, dried Ancho peppers) in a medium sau...
- For the Lentils:
- 1 cup uncooked brown Lentils, washed and picked over
- 2 cups low sodium, fat free Vegetable Broth
- 2 tablespoons minced fresh Ginger (approx. 1″ root)
- 2 Garlic Cloves, minced
- 1/2 tablespoon Cumin
- 2 Cloves
- 1 teaspoon ground Black Pepper
- 2 small dried Ancho Peppers (optional)
- 2 tablespoons Butter
- For the Eggplant:
- 1 large Eggplant
- 3 tablespoons Olive Oil
- 1 teaspoon Salt
- For the Garlic Yogurt Dressing:
- 1/2 cup plain Yogurt, low fat (1%)
- 3 cloves Garlic, minced
- 2 teaspoons Olive Oil
- 2 teaspoons Tahini
- 1 teaspoon Lemon Juice
- Optional Garnish/Toppings:
- 1 (15 oz) can Chickpeas, rinsed
- Halved Cherry Tomatoes
- Fresh Parsley, chopped
Hawaiian Cheesecake Bars
By AnnieMro
Combine flour, 1 cup sugar and 1 cup butter
- 2 cups flour
- 1 cup sugar
- 1 cup butter
- 16 ounces cream cheese
- 4 tbsp sugar
- 4 tbsp milk
- 2 eggs
- 2 tsp vanilla
- 16 ounces crushed pineapple, drained (note:comes in 19oz tins – but once drained works out to 16oz)
- 2 cups flaked coconut
- 2 tbsp melted butter
Whipped Shortbread
By AnnieMro
Preheat oven to 350F. In mixer, beat butter with icing sugar until light
- 1 lb. (454g) unsalted butter
- 1 cup icing sugar
- 3 cups all-purpose flour
- 1 tsp. vanilla
- decorating items
Piquillo Peppers Stuffed with Goat Cheese
By AnnieMro
by Chef José Andrés
- 1 1/2 teaspoons aged Spanish sherry vinegar
- 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
- Olive oil cooking spray
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- 16 ounces goat cheese, room temperature
- 4 green onions, thinly sliced
- 1/2 cup coarsely chopped fresh mint
- 1/8 teaspoon red-pepper flakes, plus more for garnish
- 2 lemons
Pumpkin-Carrot Mini-Loaves
By AnnieMro
Preheat oven to 350 F. Grease 8 mini-loaf tins
- 1/2 cup unsalted butter, room temp.
- 1/2 cup sugar + 1/2 cup golden yelllow sugar, packed
- 2 large eggs, room temp.
- 1 cup pumpkin puree
- 1/3 cup sour cream
- 1/2 tsp. pure vanilla extract
- 2 cups flour
- 1 tsp. each baking powder, baking soda, salt
- 1/2 tsp. each cinnamon, ginger
- 1 cup finely grated carrot
Crystal Light Soy Smoothie
By AnnieMro
Stir well and serve immediately
- 1 tsp. Crystal Light powder
- 1 cup soy milk
Chickpea Stew with Spinach
By AnnieMro
This stew, like all those in Catalonia, starts with a sofrito, a thick sauce made with sauteed onions and tomatoes
- 1 can chickpeas, rinsed and drained
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, finely diced
- 1 1/2 teaspoons finely chopped rosemary
- 1 bay leaf
- One 28-ounce can Italian tomatoes, chopped, 1 cup juice reserved
- 1/2 tsp. sugar
- 1 pound spinach, thick stems discarded
- Salt and freshly ground pepper
Pumpkin Muffins
By AnnieMro
Only 3 ingredients
- 1 can of pumpkin
- 2 eggs
- 1 box of cake mix (golden or chocolate or spice)
Bulgur with cumin-scented Sweet Potatoes
By AnnieMro
Preheat oven to 450 F. Combine sweet potato, oil, coriander, cumin, 1/2 tsp
- 1 large sweet potato, peeled and cut into 2" cubes
- 2 tbsp. olive oil
- 1 tsp. each ground coriander and cumin
- salt and pepper
- 2 cups vegetable or chicken stock
- 1 cup coarse bulgar wheat
- 2 tbsp. freshly squeezed lemon or lime juice
- chopped fresh cilantro