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Recipes
Coucous and Black Beluga Lentil Salad
By AnnieMro
Prepare coucous and lentils according to instructions
- Dressing:
- 1 cup tri-colour or plain couscous
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers or 1/2 cucumber, diced
- 1/2 cup frozen corn, thawed
- 1/2 red pepper, diced
- 2 green onions, sliced
- 1 stalk celery, sliced
- 1 cup black beluga lentils or use 1 can green lentils, drained & rinsed
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 cloves garlic, minced
- 1/4 tsp mint
- 1/4 tsp dried basil
- salt and pepper to taste
5-minute Southwest Layered Salad
By AnnieMro
Arrange lettuce on bottom of serving dish
- 6 cups Romaine lettuce
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 1/2 cup salsa
- 1/2 cup Tex-Mex cheese shreds
- 1/4 cup ranch dressing
- 1 cup tortilla chips, broken
Eton's Mess
By AnnieMro
Puree several strawberries with lemon juice, vanilla and sugar
- 1 pint strawberries, washed and hulled
- 3/4 cup broken meringue pieces
- 1/2 cup whipped cream
- juice of 1/2 lemon
- 1-3 tbsp. sugar (optional)
- 2 drops vanilla
- white or dark chocolate curls
- toasted slivered almonds
Warm Israeli Couscous, Tuna and Roasted Tomato Salad
By AnnieMro
Preheat oven to 275F. Cut tomatoes in half and core if necessary
- Roasted Tomatoes:
- 1 lb. small tomatoes, preferably a variety of colours
- 1 clove garlic, minced
- 1/2 tsp. fennel seeds
- 1/2 tsp. cumin seeds
- 1/4 tsp. salt
- 2 tbsp. olive oil
- Couscous:
- 1/2 cup plus 2 tbsp. olive oil
- 3 tbsp. sherry vinegar
- salt and fresh pepper
- 1 cup Israeli couscous
- 1 bay leaf
- 1 large sprig thyme
- 6 oz. can oil-packed tuna, drained and broken into chunks
- 5 cups loosely packed arugula, torn into bite-size pieces
- 1 small sweet onion, thinly sliced
- 6 oz. trimmed and cooked green beans
- 1/2 cup black olives
Baja Chicken with Black Bean and Corn Salsa
By AnnieMro
Combine the apple juice, lime juice, orange juice, chili, jalapeno, garlic, salt and pepper in large bowl
- Salsa:
- 1/2 cup apple juice
- 5-6 limes, freshly squeezed
- 2 oranges, freshly squeezed
- 1 tbsp. Gourmet Garden Chili
- 1 tbsp. fresh jalapeno, finely minced
- 1 tbsp. Gourmet Garden Garlic
- 2 tsp. salt
- freshly ground pepper
- 6 boneless, skinless chicken breasts
- 4 cups frozen corn, thawed
- 1 19 fl. oz. can black beans, drained and rinsed
- 1 medium red pepper, seeded and diced
- 1 tsp. Gourmet Garden Garlic
- 1/4 red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1/4 cup olive oil
- 1 tbsp. Gourmet Garden Cilantro
Ricotta Aioli
By AnnieMro
To drain ricotta, place it in a fine mesh sieve or cheesecloth-lined colander
- 1/2 cup light ricotta, drained
- 1/4 cup light mayo
- 1 garlic clove, minced
- 1 tbsp. chopped parsley
- 2 tsp. Dijon mustard
Pizza Dough and pizza recipes
By AnnieMro
Stir water with yeast and sugar in a measuring cup
- Classic tomato sauce:
- 1 1/3 cups warm water (105-115 F)
- 1 tsp. active dry yeast
- 1 tsp. sugar
- 2 tbsp. olive oil, plus more for bowl
- 1 tsp. salt
- 3 cups all-purpose flour, plus more for kneading
- 796 ml can plum tomatoes
- 1 tbsp. olive oil
- 1 clove garlic, crushed and peeled
- 1 tsp. sugar
- 1/2 tsp. salt
- several leaves fresh basil
- 3-Cheese Pizza with Sun-Dried Tomatoes:
- olive oil
- 1/3 cup grated parmesan
- 1/3 cup grated mozzarella
- 1/3 cup provolone
- pizza dough
- 1/2 cup classic tomato sauce
- 6 oil-packed sun-dried tomatoes, thinly sliced
- fresh basil or oregano leaves
- Margherita Pizza:
- olive oil
- 15-20 cherry tomatoes
- 2 handfuls fresh basil leaves
- pizza dough
- 1/2 cup classic tomato sauce
- 200 g soft goat cheese, thinly sliced
- Potato Pizza with Caramelized Onions and Rosemary:
- 2 tbsp. olive oil, plus more for brushing
- 2 large onions, thinly sliced
- 1/8 tsp. sugar
- 5 small new potatoes
- pizza dough
- 1 tbsp. chopped fresh rosemary
- 1/3 cup crumbled feta
- 1/3 cup coarsely grated parmesan
Chicken and Zucchini Kabobs with Tropical Coucous
By AnnieMro
1.Preheat the broiler. Alternately thread the chicken and zucchini onto skewers
- 6 boneless skinless chicken thighs cut into 1 1/2" cubes
- 2 large zucchini, cut into 1/2 "thick rounds
- 8 skewers
- 3/4 tsp each salt and pepper, divided
- 1 1/4 cups Compliments Balance Pineapple Passionfruit Pure Fruit Juice, divided
- 2 tbsp each Cider Vinegar and canola oil
- 3/4 cup dry couscous
- 1 mango, peeled and diced
- 1/4 cupfinely diced red onion
- 1/2 cup coarsely chopped fresh Mint
Roasted Cauliflower and leeks with spelt crumb topping
By AnnieMro
Cut cauliflower into florets to make 8 cups and place in a large bowl
- 1 large cauliflower
- 3 leeks
- 1/4 cup Longo's extra virgin olive oil
- 1/4 tsp each salt and pepper
- 2 tsp finely chopped Longo's fresh rosemary
- 1 1/4 cups spelt breadcrumbs
- 3 tbsp melted butter
- 1/4 cup fruit juice such as apple or tropical
- 1 cup shredded Asiago cheese
Berber Vegetable Stew with Lentils
By AnnieMro
Serve over toasted couscous
- 1 can (15 1/2 oz) chickpeas, drained and rinsed
- 1 tsp each: ground ginger, hot chili flakes, ground cardamon, turmeric, nutmeg, cinnamon, black Pepper, dry mustard
- 2 tsp each: ground coriander and cayenne
- 2 tbsp paprika
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1/2 ts Salt
- 1 ts Ground cumin
- 1 c White potatoes, washed and peeled and cut into chunks
- 1 qt Boiling water
- 6 cloves crushed garlic
- 1 tbsp minced garlic
- 1 1/2 c Chopped fresh coriander
- 1 c Zucchini trimmed and cut into chunks
- 1 c Carrots peeled and cut into chunks
- 2 celery stalks, sliced in large chunks
- 1 red pepper, diced in large chunks
- 1/4 cup quartered dried apricots
- 1/2 cup red lentils
- 4 cups chicken broth
- 1/4 cup dry white wine (optional)
- juice and peel of 1 lemon
- salt to taste
- chopped fresh cilantro