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Recipes
Stuffed Cabbage Bake
By AnnieMro
Steam the head of cabbage and cook the brown rice
- 1 head of cabbage
- 2 cups uncooked brown rice
- chopped green pepper,onion,sundried tomato
- 1 can diced tomato
- 1 can tomato paste
- shredded cheese
- breadcrumbs
- garlic, lemon pepper, oregano
Potato/Kale/Soysage Casserole
By AnnieMro
Boil the potatoes till soft and mash them with the broth, soy milk, and seasonings
- 6-8 medium-sized potatoes
- 1 cup of vegetable broth
- 1/2 cup of soy milk
- salt
- parsley
- garlic
- dill and/or basil to taste, and/or seasonings of your choice
- half a bunch of kale
- 1 package Monterey Jack cheese
- 1 large onion, cut into thin strips
- 1 package vegan turkey slices (I use Tofurkey Kielbasa) sliced into small rounds, or vegan soysage of your choice
Ham and Lentil Soup
By AnnieMro
In large soup pot, heat oil over med
- 1 tbsp. canola oil
- 1 onion, chopped
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 6 cups low-sodium, low-fat chicken stock
- 2 cans (540ml) lentils, drained and rinsed
- or use 1 cup dried lentils, cooked with stock, cover and simmer 30 mins. until tender.
- 6 oz. black forest ham, diced
- 1 red pepper, diced
- 2 tomatoes, seeded and diced
- 2 tbsp. chopped fresh parsley
Majadra Hamra
By AnnieMro
Fry onions in oil until dark brown
- Small size
- 3 small onions
- 3/4 cup coarse Bulgar wheat
- 1 cup lentils
- 3 cups water
- 1/4 cup olive oil
- Large size
- 8 onions
- 2 1/4 cups coarse Bulgar wheat
- 3 cups lentils
- 9 cups water
- 3/4 cup olive oil
Greek Salad Kabobs
By AnnieMro
In a small bowl stir together ingredients for dressing
- Kabobs:
- 3/4 cups plain yogurt
- 1 garlic clove, minced
- 1 tbsp minced red onion
- 1 tbsp red wine vinegar
- 2 tsp olive oil
- 1 tsp dried oregano
- 1/8 tsp each salt and pepper
- 1/2 cup feta, crumbled
- 4 mini cucumbers
- 1 red pepper
- 12 grape tomatoes
- Bed of greens: romaine lettuce, Swiss chard, beet leaves, spinach, spring mix etc. or a combination of all
Potato Salad Nicoise
By AnnieMro
Cook potatoes until tender; drain and rinse in cold water
- 1 1/2 lbs. potatoes, scrubbed (4 medium)
- 1 1/2 cups fresh green beans, cut into 1 1/2" pieces
- 1 cup low-fat mayo
- 2 tbsp. minced red onion
- 1 tbsp. each: lemon juice, Dijon mustard
- 1 1/2 tsp. garlic salt or 1 garlic clove, minced
- 1/4 tsp. ground pepper
- 2 cans tuna in water, drained
- 15 cherry tomatoes, halved or 2 tomatoes cut in wedges
- lettuce leaves
pan seared scallops with lemon vinaigrette
By AnnieMro
Rinse the scallops and pat dry
- 12 oz. sea scallops, thawed
- 2 lemons
- 3 tbsp. olive oil
- 1 lb. aspargus, trimmed and cut into 2" pieces
- 1 medium red onion, cut into wedges
- salt and black pepper, to taste
- 2 tbsp. fresh basil, sliced
Apple Pie Cookies
By AnnieMro
Preheat oven to 275F. Line baking sheet with parchment paper
- 1 cup large flake oats
- 3/4 cup whole wheat flour
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- pinch each: nutmeg and salt
- 3/4 cup unsweetened applesauce
- 1/3 cup Splenda
- 1 egg
- 2 tsp. vanilla
- 1 apple, cored and finely diced
Rich Shortbread Cookies
By AnnieMro
Cream butter thoroughly. Add icing sugar and vanilla, beat well
- 2 cups butter
- 1 1/2 cups icing sugar
- 2 tsp. vanilla
- 4 cups flour
- 1 tsp. salt
Tangy Red and Green Coleslaw
By AnnieMro
In large bowl, toss together cabbage, carrots, celery and parsley
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 2 carrots, shredded
- 1/2 cup thinly sliced celery
- 1/4 cup chopped fresh parsley
- 1/2 cup cider vinegar
- 2 tbsp. canola or olive oil
- 2 tsp. Splenda
- 1/2 tsp. salt
- pinch freshly ground pepper