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Recipes
Italian Zucchini Pie
By AnnieMro
Preheat oven to 375F. Sauté zucchini, onion and garlic in butter until tender
- 4-5 cups grated zucchini
- 1 large onion chopped
- 1 clove garlic minced
- 1/4 cup butter
- 1/2 cup chopped fresh parsley
- 1/2 tsp each: salt, pepper, oregano
- 4 eggs slightly beaten
- 1/2 tbsp balsamic vinegar
- 2 cups grated cheese of your choice (mozzarella, cheddar, Mexican etc.)
- 2 tsp Dijon mustard
- 2 unbaked prepared 9" pie crusts
Chicken, corn and zucchini enchiladas
By AnnieMro
You can substitute black beans for chicken to make a vegetarian version
- 1 tbsp vegetable oil
- 8 oz diced cooked chicken or 1 can black beans
- 1 tbsp cumin
- 2 tsp ground coriander
- 1/4 tsp pepper
- 1 large clove garlic, minced
- 1 3/4 cups frozen corn
- 1 cup diced zucchini
- 3/4 diced sweet red pepper
- 2 green onions, sliced
- 2 cups salsa verde or salsa
- 8 x 7" flour tortillas or 16 x 5" corn tortillas
- 2 cups shredded Tex-Mex cheese
- 1 1/2 cups diced field tomatoes
- 1/2 cup chopped fresh cilantro
Seared Scallops on Greens with Sweet & Sour Chili Dressing
By AnnieMro
Preheat oven to 450F. Heat a large, ovenproof , non-stick skillet over medium-high heat
- Greens:
- 12 dry-packed sea scallops
- Kosher salt to taste
- 1 tbsp. canola oil
- 1/2 cup canola oil
- 2 tbsp. Thai sweet chili sauce
- 2 tbsp. fresh lime juice
- 1/2 tsp. Sriracha chili sauce
- 8 cups washed and dried salad greens such as mache, mesclun and/or Boston lettuce
- snipped fresh chives
Thai Egg noodle salad with grilled bok choy
By AnnieMro
1 To make dressing, zest 1 lime
- DRESSING:
- 1 to 2 limes
- 1 can (400 mL) full-fat coconut milk (not coconut crème), about 13 1/2 oz
- 1 tbsp (15 mL) dark sesame oil
- 1 tbsp (15 mL) finely grated fresh ginger
- 1 large garlic clove, minced
- 1 tsp (5 mL) salt
- 1/2 to 1 tsp (2 to 5 mL) hot red chili flakes
- 2 tbsp (30 mL) finely chopped fresh herb (basil, mint or coriander, or chop a combination)
- SALAD:
- 1 large carrot
- 1 large sweet red pepper
- 5 oz (150 g) snow peas
- 1 cup (250 mL) corn kernels, preferably freshly cooked and cut from cob, or use frozen kernels
- 3 to 4 green onions, thinly sliced
- 10 oz (300 g) dried “instant” Chinese egg noodles or 1 pkg (500 g) refrigerated chow mein noodles (see TIP)
- 1 cup (250 mL) cashews, coarsely chopped, divided
- 1 lime, cut into wedges
- BOK CHOY:
- 8 baby bok choy, about 24 oz (720 g)
- 2 tbsp (30 mL) soy sauce
- 2 tsp (10 mL) dark sesame oil
Punjabi Rajma
By AnnieMro
Heat oil in med., non-stick saucepan over medium-high
- 3 tbsp. vegetable oil
- 2 bay leaves
- 1 red onion, finely chopped
- 1 " piece ginger, peeled, minced
- 3 cloves garlic, minced
- 1-2 tsp. ground coriander
- 1-2 tbsp. chili powder
- 1 tsp. cumin seeds, roasted, ground
- 1/2 tsp. ground turmeric
- 3 tomatoes, finely chopped
- salt to taste
- 19oz can red kidney beans, rinsed, drained
- 1 1/2-2 cups wter
- 1 tsp. garam masala
- chopped cilantro
Lebanese Cabbage Rolls
By AnnieMro
Remove core from cabbage. Cut leaves out and separate
- 1 green cabbage
- 2 cups rice
- 1/2 bunch parsley
- 1/2 bunch dill
- 1/2 bunch cilantro
- 1 can diced tomatoes
- 1 big onion, chopped
- 1/2 garlic head, minced
- 1/2 cup olive oil
- cumin, salt, allspice, paprika, basil to taste
- optional: cooked ground beef
Vegetarian Tagine
By AnnieMro
Moroccan chick pea dish
- 1 tbsp. olive oil
- 1 large onion, chopped
- 1 sweet pepper, chopped
- 1 zucchini, diced
- 1 garlic clove, minced
- 3 tbsp. madras curry
- 1 16oz. can of diced tomatoes
- 1 cup vegetable stock or water
- 1 cup coconut milk
- sea salt to taste
- 1 tsp. cumin
- zest of 1 lemon
- 2 1/2 cups cooked or canned chickpeas, rinsed
- 2 tbsp. minced fresh cilantro or parsley
Quinoa and Black Bean Pilaf
By AnnieMro
In a pot, bring broth and quinoa to a boil
- 1/2 cup vegetable or chicken broth
- 1/4 cup quinoa
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red onion
- 1/4 cup finely chopped red or green pepper
Mexican Lasagna
By AnnieMro
In large skillet brown beef and onion over medium high heat; drain
- 2 tsp. chili powder
- 1 tsp. each: cumin, dehydrated minced garlic or use 2 fresh garlic cloves, minced
- 1/2 tsp. each: oregano, crushed red pepper
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 1 can (680ml) tomato sauce
- 1 can black beans
- 3/4 cup frozen corn
- 1 can (127ml) chopped green chilies
- 8 flour tortillas or use fresh lasagna sheets
- 2 cups shredded Cheddar cheese
Italian Omlette
By AnnieMro
In small, non-stick pan, heat oil over med-high heat
- 1 tsp. canola oil
- 1/2 cup sliced mushrooms
- 1 egg
- 1/2 cup tomato puree
- 1 tbsp. chopped fresh basil or oregano
- 1 oz. part-skim mozzarella, shredded
- pinch fresh ground pepper