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Recipes
Baked-to-death tomatoes
By AnnieMro
Wash tomatoes, remove the stem if there is one, and cut each tomato in half crosswise
- 4 large tomatoes
- 2 cloves garlic
- 4 tsp (20 mL) olive
- Salt and pepper
Hearty Morrocan Vegetable Soup with Charmoula Sauce
By AnnieMro
Heat the oil in a large heavy pot over medium heat
- Charmoula Sauce:
- 1/2 can chickpeas
- 2 tsp oilive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups diced butternut squash
- 1 1/2 cups diced carrots
- 3/4 cup diced celery
- 2 tsp grated ginger
- 6 cups sodium-reduced vegetable or chicken broth
- 1 can diced Italian plum tomatoes with juice
- 3/4 cup green lentils
- 2 dashes cinnamon
- dash cayenne
- salt and pepper to taste
- cubed cooked potatoes
- 2 cloves garlic, finely chopped
- 1/2 cup chopped cilantro
- 1/3 cup chopped fresh parsley
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
Lemon Pavlova
By AnnieMro
Line baking sheet with parchment paper
- lemon cream:
- 4 egg whites, room temperature
- 1 cup granulated sugar
- 2 tsp each: cornstarch, white vinegar, vanilla
- 4 egg yolks
- 1/3 cup lemon juice
- 3/4 cup sugar
- 1 cup whipping cream
Oatmeal Chocolate Chip Breakfast Cookies
By AnnieMro
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a non-stick silicone baking sheet
- 2 medium ripe Bananas, mashed
- 1 cup of uncooked Quick Oats
- 1/4 cup Chocolate Chips
Grilled Hanger Steak
By AnnieMro
Combine ingredients for marinade
- Marinade:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 3 garlic cloves, sliced
- 2 tsp chopped rosemary
- salt and freshly ground pepper
- 2.5 lbs hanger steak
- Garnish:
- 8 cups arugula
- halved cherry tomatoes
- julienned red or yellow pepper slices
- 1 lemon, cut in half
- Kosher salt
- 2 tbsp. extra virgin olive oil
- 2 oz. shaved or petal parmesan
Sweet Potato Chickpea Veggie Burger
By AnnieMro
Preheat oven to 400 degrees F
- 1 1/2 pounds Sweet Potatoes, cooked
- 1/2 medium Onion, diced
- 1 can (15 ounces) Chickpeas, rinsed
- 2 teaspoons Garam Masala
- 1 cup frozen Peas
- 6 100% whole wheat Burger Buns
- 6 slices of Cheddar Cheese
Fettucine Primavera
By AnnieMro
In non-stick pan, heat 2 tbsp
- 1/4 cup olive oil
- 2 cups cubed firm tofu
- 3 clove garlic, minced
- 2 plum tomatoes, chopped
- 1/4 cup chopped parsley
- 1/4 tsp. red pepper flakes
- 1/2 cup vegetable cocktail juice
- 2 cups chopped fresh asparagus or peas
- 1 red pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 zucchini, thinly sliced
- 6 oz. whole wheat fettucine or linguine
- 2 tbsp. parmesan
cilantro and lemon grass fish stir-fry
By AnnieMro
Stir-fry vegetables and garlic in wok with oil
- 2 tsp. garlic
- 1 tbsp. oil
- 500 g. white fish
- 2 tbsp. Gourmet Garden Cilantro
- 2 tbsp. Gourmet Garden Lemon Grass
- sliced vegetables of your choice
Judy's Shortbread Cookies
By AnnieMro
Preheat oven to 350F. Whip butter until creamy
- 1 lb. (250ml) unsalted butter
- 1/2 cup (125ml) cornstarch
- 3 cups (750ml) sifted all-purpose flour
- 1 cup (250ml) icing sugar
- 1 tsp. vanilla
- chocolate chips or smarties
Lemon Thyme Chicken with Mushroom Couscous
By AnnieMro
Lightly coat chicken pieces in flour
- 2 boneless chicken breasts, thinly sliced
- 2 tbsp. flour
- 2 tbsp. olive oil
- 1 1/2 cups chicken stock
- 1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
- 1/2 cup finely chopped red onion
- 1 clove garlic, minced
- 1/2 lb. sliced mushroom
- 1/2 yellow pepper, diced
- 2 tbsp. lemon juice
- 1 cup couscous
- 1/4 cup finely chopped roasted red peppers