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Recipes
Gouda and lentil salad
By AnnieMro
Mix dressing. Serve ingredients over a bed of mixed greens and sprinkle with dressing
- Dressing:
- diced gouda
- canned lentils
- corn
- grape tomatoes
- green onion
- mixed greens
- lemon juice, olive oil, minced garlic, oregano, salt and pepper.
Baingan Bhartha
By AnnieMro
Grease the eggplant with a little oil, make slits all over the surface at roast in 425F oven, turning several times...
- 1 large eggplant
- oil for greasing
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/2 cup finely chopped onions
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp finely chopped green chillies
- 1/2 cup finely chopped tomatoes
- 1/2 tsp turmeric
- 1 tbsp coriander-cumin seeds powder
- 1/2 tsp garam masala
- salt to taste
- For The Garnish
- 2 tbsp finely chopped coriander
Mediterranean Roasted Beef and Veggies
By AnnieMro
In large bowl, combine ingredients (not vinegar and honey) for roasted veggies, and toss to coat
- Roasted Vegetables:
- 2 tsp. olive oil
- 3 lb./1.5 kg. Beef sirloin tip or Inside Round Oven Roast
- pinch each salt and pepper
- 1 tbsp. basil pesto
- 3 plum tomatoes, cored and quartered
- 2 zucchini, cut into 1/2 inch slices
- 1 small spanish onion, cut into 12 wedges
- 1 each: baby eggplant, red pepper and yellow pepper, seeded and cut into chunks
- 4 oz. mushrooms, quartered
- 6 clove garlic, peeled
- 3 tbsp. basil pesto
- 1 tbsp. balsamic vinegar
- 1 tsp. liquid honey
Doughnut Muffins
By AnnieMro
Preheat oven to 350. Grease or line a 12-cup muffin pan with paper cups
- Topping:
- 3 cups all purpose or whole wheat flour
- 1 Tbsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 cup carnation milk or 2% evaporated milk
- 1/3 cup plain yogurt
- 1/2 cup Crisco shortening
- 1/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups grated apple
- 1 cup sugar
- 1 tbsp. cinnamon
- 1/4 cup unsalted butter, melted
Chimichurri Veggie Bowl
By AnnieMro
Preheat oven to 350F. Chop vegetables into evenly sized pieces (about ¼”)
- For the Veggie Bowl:
- 1 cup dry quinoa (certified gluten-free if necessary)
- 2 cups vegetable broth
- 2 zucchinis
- 1 red bell pepper
- 1/2 cup corn
- 1 medium (5″) sweet potato
- 1 tablespoon olive oil
- Pinch of Salt and Pepper
- 1 (15-oz) can black beans, drained and rinsed (approx. 1 3/4 cups)
- 2 ounces queso fresco
- For the Chimichurri:
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar (or red wine vinegar)
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 teaspoon ground red pepper (adjust to your spice preference)
- 1/2 teaspoon cumin
- Dash of salt
Blueberry Salva Muffins
By AnnieMro
Preheat oven 300 F. Mix flour baking powder, baking soda, salt and Salva in a bowl
- 2 cups whole wheat flour
- 96 g. Salva
- 1 cup blueberries
- 1 cup applesauce
- 1 tsp. vanilla
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/3 cup honey
- 1/2 tsp. salt
- 2 tbsp. canola oil
Wheat-berry, kale and cranberry salad
By AnnieMro
1.Rinse wheat berries. Combine with 8 cups water in a medium pot
- 1 cup dried wheat berries
- 1/2 cup dried cranberries
- 1/3 cup extra-virgin olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp salt
- 5 cups chopped kale, about 1/2 small bunch
- 1/2 cup diced red onion
- 1 yellow pepper, diced
Lazy Cabbage Rolls
By AnnieMro
Cook rice about 15 mins, until tender
- 1 1/2 cups long grain rice
- 3 cups water
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 2 cups coarsely grated cabbage, packed
- 1 tbsp flour
- 1 cup canned tomatoes
- 1/2 cup plain yogurt
- 1/2 tsp each: sugar, salt
- 1/4 tsp pepper
- 1/2 cup boiling water
Multigrain Fruit Bar Chews
By AnnieMro
Heat oven to 350F. Spread oats, cereal and sesame seeds in a 10" X 15" non-stick jelly-roll pan
- 2 cups rolled oats
- 1 1/2 cups Rice Krispies
- 2 tbsp. sesame seeds
- 8 oz. dried apricots
- 1 cup raisins or dried cherries
- 1/2 cup wheat germ
- 1 cup light corn syrup
- 1/2 cup sugar
- 1 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
Sweet and Spicy Scallops with Bok Choy
By AnnieMro
Heat a large frying pan over med-high heat
- 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
- freshly ground pepper