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Sweet Potato & Parsnip Mash

Sweet Potato & Parsnip Mash

By

The parsnips are wonderful with the sweet potatoes

  • 1 & 1/4 pounds orange-fleshed sweet potatoes
  • 1 pound parsnips
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon table salt
  • 1 packed tablespoon freshly grated horseradish, divided
  • additional salt and horseradish to taste
  • sugar, maple syrup, or honey if needed to sweeten
4.6/5 (16 Votes)

White Bean Artichoke Wraps

White Bean Artichoke Wraps

By

Fibre-rich white beans mashed with chipotle chili in adobo sauce makes a smoky filling for this wrap

  • 1 cup (250 mL) dried navy beans
  • 1 Tbsp (15 mL) canned chipotle pepper in adobo sauce
  • 2 garlic cloves, chopped
  • 1 tsp (5 mL) fresh thyme
  • 1/2 tsp (2 mL) cumin
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • Juice from 1/2 lemon
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 cups (500 mL) baby spinach
  • 1/2 cup (125 mL) jarred artichoke hearts, sliced
  • 1/2 cup (125 mL) roasted red pepper, sliced
  • 4 - 100 % whole grain wraps
4.5/5 (6 Votes)

Adorable Penguin Appetizers

Adorable Penguin Appetizers

By

These funny birds in fancy clothes may waddle in the snow, but when they reach the icy sea just watch how fast they

  • 18 jumbo ripe Black olives
  • 18 small ripe Black olives
  • 1 (8 ounce) package cream cheese
  • 1 carrot (about 6 inches long and 1 inch wide)
  • 18 long fresh chives
  • 18 frill toothpicks (or plain)
4.5/5 (77 Votes)

Country Potato-and-Cabbage Soup

Country Potato-and-Cabbage Soup

By

1. In a soup pot, heat 1 tablespoon of the oil

  • 3 tablespoons extra-virgin olive oil
  • 4 ounces thick-cut bacon, diced
  • 1 large onion
  • 1 leek, white and tender green parts, thinly sliced
  • 1/2 cup dry white wine
  • 6 parsley sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • 1 pound small red potatoes, thinly sliced
  • 6 cups chicken stock
  • 1 pound green cabbage, finely shredded (4 cups)
  • Salt and freshly ground pepper
  • 2 tablespoons snipped chives
  • 3 1/2 slices of country bread, cut into cubes
  • 2 garlic cloves, lightly smashed
  • 2 tablespoons minced parsley
4.3/5 (7 Votes)

Caramel Pear Preserves

Caramel Pear Preserves

By

Wash, peel, core and cut the pears in a fine julienne Mix the pears with the 2-3/4c sugar, spices and the juices Al...

  • 2-3/4 # firm, ripe pears
  • 2-3/4 c sugar and 1-1/2 c sugar
  • 1/4-1/2 tsp quatre epices*
  • 7 oz orange juice
  • Juice of one lemon
  • 1 packet liquid pectin or 6 oz homemade apple pectin
  • Quatre Epices is used in all sorts of French sausages and terrines. The little bite of white pepper blended with cinnamon, cloves, ginger and nutmeg. It’s a nice blend to have in the cupboard – lovely with pears, nice with winter squashes. Give it a try.
4.5/5 (17 Votes)

Shaved Brussels Sprouts With Brown Butter

Shaved Brussels Sprouts With Brown Butter

By

1. Clean Brussels sprouts, cut off bottom and thinly slice

  • 1 pound Bussels sprouts
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • salt and pepper, to taste
4.7/5 (23 Votes)

Quinoa Cakes with Lemon Yogurt Sauce

Quinoa Cakes with Lemon Yogurt Sauce

By

These delicate cakes may crumble a bit while being formed but will firm up during frying

  • Lemon Yogurt Sauce:
  • 1-1/2 cups (375 mL) quinoa
  • 1-1/2 cups (375 mL) vegetable broth
  • 1/2 cup (125 mL) olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 cups (750 mL) trimmed fresh spinach
  • 3 eggs
  • 1/4 cup (60 mL) grated parmesan cheese
  • 2 tbsp (30 mL) all-purpose flour
  • 1-1/2 tsp (7 mL) baking powder
  • 1/4 tsp (1 mL) grated lemon rind
  • 1 tbsp (15 mL) toasted sesame seeds or pine nuts or sliced almonds
  • 1-1/2 cups (375 mL) Balkan-style plain yogurt
  • 1/3 cup (75 mL) thinly sliced green onions
  • 1 tbsp (15 mL) lemon juice
  • 1 pinch salt
  • 1 pinch pepper
4.4/5 (11 Votes)

Salad Booster

Salad Booster

By

I'm going to encourage you to embrace this seasoning enthusiastically

  • 2 sheets nori seaweed
  • 2 oz kale (8-10 leaves), stems and center ribs removed
  • 1/4 cup / 1 oz / 30g sunflower seeds
  • zest of one lemon
  • 1/4 teaspoon red pepper flakes
  • OPTIONAL ADD IN
  • 1/4 teaspoon sansho pepper (optional)
  • sea salt to taste
  • dried herbs
  • bee / fennel pollen
4.7/5 (3 Votes)

Orange Infused Walnut Kale Salad

Orange Infused Walnut Kale Salad

By

Place all your dressing ingredients into a food processor and blend till the mint is completely chopped up, about 3...

  • 6-8 handfuls of kale (use organic pre washed baby kale)
  • 3/4 cup walnuts
  • 2 small oranges sliced
  • Dressing
  • 1/3 cup sesame or extra-virgin olive oil
  • 1/2 cup brown rice vinegar
  • 4 tbsp orange (naturally) flavoured Omega 3 fish oil. (Note: This does NOT have a fishy taste. Use the Genuine Health brand bought from Whole Foods). If you vegan or don't have, then use hemp or flax oil.
  • 1/2 cup fresh mint
  • Fresh juice from 1 orange
  • 2 tbsp orange rind
4.5/5 (11 Votes)

Red Lentil, Curry, and Carrot Stew

Red Lentil, Curry, and Carrot Stew

By

1. Stir together everything in the slow cooker

  • 2 cups red lentils
  • 2 large carrots, diced
  • 7 cups water or vegetable broth
  • 2 tbsp. grated ginger
  • 1/2 onion, chopped
  • 2 tbsp. curry powder
  • 1/3 cup tomato paste
  • 14 oz. light coconut milk
  • 1-2 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • Optional: 1-2 diced jalapenos
4.4/5 (8 Votes)