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Recipes
Swiss Potato Vegetable Gratin
By AnnieMro
Preheat oven to 350F. Bake potatoes until soft, about 1-1
- Vegetables:
- 6 large baking potatoes
- 1/3 cup butter
- 1 1/2 cups shredded Swiss cheese
- 1/3 cup grated Parmesan
- 1/2 cup whipping cream
- 2 tbsp. chopped fresh chives or green onion
- kosher salt and freshly ground pepper to taste
- 1 tbsp. vegetable oil
- 2 tbsp. butter
- 1 medium onion, sliced
- 250 g mushrooms, sliced
- 2 cups zucchini, sliced
- 1 red pepper, diced
- 2 cups fennel, diced
- 2 cups cauliflower florets, thinly sliced
- 1 tsp. garlic, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp. fresh basil, chopped
- 1/4 cup chives, chopped
- Topping:
- 1 cup fresh bread crumbs
- 1 tbsp. parsley, finely chopped
- 3 tbsp. butter, melted
Salmon with Mango and Black Bean Salsa
By AnnieMro
In a non-stick skillet sprayed with cooking spray, cook the corn on medium high heat for 8 minutes or just until dr...
- Salsa:
- 1/2 cup corn
- 1/2 cup diced mango
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup diced red bell peppers
- 1/4 cup diced sweet onions
- 1/4 cup chopped fresh cilantro or parsley
- 1 tbsp fresh lime or lemon juice
- 1 tsp liquid honey
- 1 tsp minced garlic
- 1/2 tsp hot pepper sauce
Cobb Salad with Oil & Vinegar Dressing
By AnnieMro
Spread chopped lettuce evenly over bottom of a shallow, medium-large salad bowl
- Oil & Vinegar Dressing:
- 1 tbsp wine vinegar or lemon juice
- 1/8 tsp dry mustard or use Dijon
- 1 clove minced garlic or use 1/4 tsp garlic salt
- 1/2 tsp mixed herbs such as tarragon, oregano, thyme and basil
- 1/4 cup oil
- Combine all ingredients except oil in a jar or bowl. Shake or stir to dissolve garlic salt. Add oil and shake or stir until blended. Set aside. Shake or stir again before using.
- 3-4 cups finely chopped romaine and iceberg lettuce (about 1/2 lb)
- 1/2-3/4 cup finely chopped skinned and boned cooked chicken breast or one can solid white tuna, drained and flaked
- 3 green onions, minced
- 1 hard-boiled egg, finely chopped
- 1 medium tomato, peeled and seeded and minced
- 4 slices bacon, fried crisp and crumbled
- 1 1/4 oz. blue cheese or cheese of your choice
- 1 small ripe avocado, peeled and cubed, tossed in 1 tsp. lemon juice to prevent darkening
- freshly ground black pepper
Roasted Parmesan Mushrooms
By AnnieMro
Place a rack in center of oven and preheat to 425 degrees
- 1 lb medium-sized cremini or button mushrooms
- 3 Tbsp unsalted butter, melted
- 1 tsp garlic salt
- 1/3 cup grated Parmesan cheese
- pepper to taste
- 1 Tbsp fresh chopped parsley
Lentil Soup
By AnnieMro
Place lentils and rice in water and bring to a boil over medium heat
- 1 cup lentils
- 1/4 cup rice
- 6 cups water
- 1/2 tsp. salt
- dash pepper
- 1/2 tsp. cumin
- 1 onion, finely chopped
- 1/4 cup olive oil
- 1/2 cup parsley
- a few cubes of toasted french bread
Cheese Souffle
By AnnieMro
Preheat oven to 325F. Melt butter
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup milk
- 1 tsp salt
- 1/2 tsp. dry mustard
- pinch cayenne
- 1 cup cheddar cheese
- 4 eggs, separated
- pepper to taste
GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
By AnnieMro
Heat the grill to medium. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, chili powder (or chili pe...
- 3/4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1/2 tablespoons chili powder or use 1/2 to 1 fresh chopped red chili pepper
- 6 cloves garlic, coarsely chopped
- 24 large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
- Special equipment: wooden skewers soaked in water
Layered Black Bean and Salsa Dip
By AnnieMro
Spread cream cheese onto botoom of shallow dish
- 1 pkg. softened cream cheese
- 1 cup canned black beans, drained and rinsed
- 1 cup chunky salsa
- 1 cup Tex-Mex or shredded cheddar cheese
Easy-Bake Lasagna
By AnnieMro
Preheat oven to 350 F. Heat oil over med-high heat in non-stick pan
- 12 whole wheat lasagna noodles
- 2 tsp.canola oil
- 1 onion, chopped
- 1 red pepper, chopped
- 8 oz. mushrooms, sliced
- 1/4 tsp. each salt and pepper
- 1 bag baby spinach
- 1 1/2 cups diced firm tofu
- 1 cup 1% cottage cheese
- 1 egg
- 1 jar low-fat pasta sauce
- 1 1/2 cups shredded part-skim mozzarella
- 2 tbsp. grated parmesan
Spicy Indian Dahl
By AnnieMro
Cook the lentils by boiling until lentils are soft
- makes 6 servings
- 1 cup red lentils
- 2 tablespoons ginger root, minced
- 1 teaspoon mustard seed
- 2 tablespoons chopped fresh cilantro
- 4 tomatoes, chopped
- 3 onions, chopped
- 3 jalapeno peppers, seeded and minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup water
- salt to taste