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Recipes
Potato Tomato Gratin
By AnnieMro
In skillet, heat 1 tbsp. oil over medium-high heat
- 2 large potatoes, cooked and cubed
- 1 onion, diced
- 4 tomatoes
- 4 garlic cloves
- 2 tbsp. olive oil
- 1/2 cup Parmesan
- 1/2 tsp. sugar
- 1 tbsp. dried basil
- 1/4 tsp. pepper
- 1/2 tsp. salt
Quiche Lorraine
By AnnieMro
Preheat oven to 375F. Beat eggs with cream, add salt, pepper and nutmeg
- 1 frozen pie shell
- 4 oz. died ham
- 5 eggs
- 1 1/2 ups heavy cream (35%)
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- chopped onion
- 3 tbsp. unsalted butter, chilled and diced
- 1/3 cup grated gruyere cheese
- 1 tbsp. chopped parsley
- dash nutmeg
Caesar Salad
By AnnieMro
Preheat oven to 350 F. Cut bread into 1/2 inch pieces and place in bowl
- Dressing:
- 3 slices whole-grain bread
- 2 tsp. olive oil
- pinch salt and pepper
- 1 large head romaine lettuce
- 1/2 tsp. each salt and pepper
- 3 cloves garlic, minced
- 1/2 tsp. Worcestershire sauce
- 2 tbsp. warm water
- 2 tbsp. tahini
- 1 tsp. Dijon mustard
- 3 tbsp. fresh lemon juice
- 1 1/2 tbsp. olive oil
Sweet Potacos (modified)
By AnnieMro
Boil or roast the sweet potatoes until almost done
- 1/2 cup crumbled Panela Mexican cheese (substitute: blanco OR high moisture mozzarella OR queso para freir OR feta OR ricotta OR drained cottage cheese)
- 10 corn tortillas (home made if possible)
- 10 oz. cooked black beans
- 8 oz. frozen sweet corn
- 2 large sweet potatoes, peeled, and chunked small
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 large roasted poblano chile, seeded, chopped (substitute: green bell or cubanelle)
- vegetable broth as needed
- 1 jalapeno, seeded & chopped fine
- 2 cloves fresh garlic, chopped fine
- 1 red bell pepper, chopped fine (you can use yellow bell for a slightly sweeter flavor)
- 1 large yellow onion, minced
- 1 Tbsp olive oil or canola oil
Egg Noodles with Chicken Paprika
By AnnieMro
Melt butter over medium heat
- 1/2 375g. pkg. with egg noodles
- 1 tbsp. butter
- 1 lb. boneless, skinless chicken breasts, cubed
- 2 cups sliced mushrooms
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp. flour
- 2 tsp. paprika
- 1 cup chicken broth
- 1/2 cup sour cream
Waldorf Chicken and Rice Salad
By AnnieMro
Place ingredients in bowl and drizzle with dressing
- 3/4 cup cooked basmati or brown rice
- 1medium apple, chopped
- 1-2 stalks celery, chopped
- 1/4 cup walnuts
- 4 oz. chopped cooked chicken
- 1 tbsp. light buttermilk dressing
Kale and Edamame Pesto with Pine Nuts
By AnnieMro
Boil a large pot of water
- 6-7 cups kale, ribs removed
- 1 300g pkg pappardelle pasta (or the like)
- 3/4 cup Parmesan, divided
- 1/2 cup pine nuts, toasted
- 1/2 cup frozen shelled edamame, thawed
- 1 clove garlic
- 1 tsp salt
- 3/4 cup olive oil
- Fresh ground pepper
Kale Salad
By AnnieMro
1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄4 cup freshly squeezed lemon juice
- 3 garlic cloves, mashed
- 1 ⁄2 teaspoon salt
- Pinch of red pepper flakes
- 2 bunches kale (about 14 ounces), ribs removed and leaves sliced into 1⁄4-inch shreds
- 1 ⁄2 cup finely grated Grana Padano or Parmigiano- Reggiano cheese (grated on a Microplane)
- 2 tablespoons toasted whole wheat bread crumbs
- Grana Padano or Parmigiano-Reggiano cheese shavings, for garnish
Egg and Hummus Breakfast Wrap
By AnnieMro
Spray skillet with cooking spray and sauté onion and mushrooms for 3-4 minutes or until fragrant
- 1 whole grain tortilla
- 1-2 tablespoons hummus
- 1 large egg
- 1/4 cup egg whites
- 1/8 cup chopped yellow onion
- 2 button mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon crumbled feta
- 1 tablespoon chopped sun-dried tomatoes
- Optional
- Sea salt and fresh ground pepper, to taste
- Hot sauce, for topping
Black Bean Barley Salad
By AnnieMro
In a medium pan, heat oil
- vinaigrette:
- 2 tsp. oil
- 1/2 cup pot or pearl barley
- 2 cups vegetable stock or water
- 1 540ml can black beans, rinsed and drained
- 1 small yellow bell pepper, thinly sliced
- 8 cherry tomatoes, halved
- 1/2 cup(s) corn (thawed if frozen)
- 1/3 cup(s) chopped fresh cilantro
- 1/4 cup chives
- 1/4 cup shredded cheddar or Monterey Jack
- lettuce
- 3 tablespoons lime juice
- 1/4 cup olive oil
- dash cayenne pepper
- 1/2 tsp salt
- freshly ground pepper, to taste
- (or use balsamic vinaigrette)
- Optional: marinated red peppers and artichoke hearts