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Recipes
Alfredo Sauce
By AnnieMro
In a 3-quart saucepan melt the butter over medium heat
- 2 tablespoons butter
- 1 cup whipping cream
- Salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling over the final dish, if desired.
Slow Cooker Lazy Cabbage Rolls
By AnnieMro
Add broth, potatoes, onions, carrots and garlic to slow cooker
- 1 cup chicken broth
- 1 26 oz/796 ml can diced tomatoes
- 2 tsp. dried dillweed
- 1/2 tsp. each: caraway seeds, celery seed and salt
- 1/4 tsp. pepper
- 2 large russet potatoes: 1 peeled and cubed, 1 peeled and grated
- 1 large onion, finely diced
- 4 medium carrots, diced
- 4 cloves garlic, minced
- half a small cabbage, cored and cut crosswise into 1/4" thick slices
- 2 tbsp. butter
- 1/4 cup fresh parsley
Turkey Garden Burgers
By AnnieMro
Spray grill with cooking spray
- 1 lb. lean ground turkey
- 1 cup each: shredded carrot and zucchini
- 2 tbsp. finely chopped onion
- 1 tbsp. finely chopped fresh parsely
- 4 whole wheat buns
Lentil dhal
By AnnieMro
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water
- 1 cup (210g) red lentils, rinsed well
- 3 cm fresh ginger, sliced
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons (40g) butter
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1/2 teaspoon garam marsala
- 1/2 teaspoon chilli flakes
- 2 tablespoons lemon juice
- 1/2-1 teaspoon salt
- 1 tablespoon chopped coriander leaves
- Naan bread or pappadums, to serve
Lemony Kale
By AnnieMro
In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute
- 1 tbsp (15 mL) olive oil
- 3 cloves garlic, sliced
- 6 cups (1.5 L) torn stemmed kale
- 2 tsp (10 mL) lemon juice
- 1 pinch each salt and pepper
Greek-style Shrimp with Quinoa Tabbouleh
By AnnieMro
Place shrimp, oil, 2 tbsp
- 1 lb. large frozen shrimp, cleaned and shelled, thawed
- 4 tbsp. olive oil
- juice of 1 lemon
- 2 garlic cloves, minced
- 1/2 tsp. each: salt, pepper
- 1 cup grape tomatoes, halved
- 1/2 yellow/orange/red pepper, chopped
- 1 cup parsley
- 3 ounces light feta, coarsely chopped
- 1 box quinoa, cooked
Fatayr (Spinach triangles)
By AnnieMro
Make pastry. Let rise 1 hour
- Pastry:
- 3 cups flour
- 1/4 cup olive oil
- 1 pkg. yeast
- 1 tsp. salt
- 1 cup water
- egg yolk to brush on pastry
- Filling:
- 1 pkg. spinach
- 2 chopped onions
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- pine nuts
- soumack spice
Slow Cooker Spicy Chicken
By AnnieMro
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce
- 3 skinless, boneless chicken breast halves
- 1/2 (8oz) jar medium salsa
- 1/4 cup tomato sauce
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 pinch salt and fresh ground pepper to taste
Cheese Souffle
By AnnieMro
Preheat oven to 400F. Grease a 7" souffle dish with 1 oz
- 3 oz. (75g) butter
- 4 eggs
- 2 oz. (50g) cornstarch
- 560 ml milk
- 4 oz. (125g) gruyere, parmesan or cheddar cheese
- salt and pepper to taste
- paprika, nutmeg
High Fibre Carrot Bran Muffins
By AnnieMro
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, baking soda, salt & carrots
- 1 1/2 cups each: whole wheat flour, All-Bran
- 1/2 cup packed brown sugar
- 1 tbsp. cinnamon
- 1 tsp. each: baking powder, baking soda
- 1/4 tsp. salt
- 1 cup grated carrots (or substitute apples)
- 1 3/4 cups soured milk (1 2/3 cups milk + 2 tbsp. lemon juice, let stand 10 mins.)
- 1/4 cup vegetable oil
- 1 egg lightly beaten