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Recipes
Broccoli & White Bean Mac 'n' Cheese
By Amanda26
In a small bowl, whisk 1/4 cup skim milk and flour; set aside
- 1 cup skim milk, divided
- 3 tbsp whole-wheat pastry flour
- 3/4 cup nonfat evaporated milk
- 3 cloves garlic, minced
- 1/4 tsp ground nutmeg
- 1 cup low-fat sharp cheddar cheese, shredded
- 5 tbsp finely grated Romano cheese, divided
- Salt and black pepper
- 1 cup (4 oz) whole-wheat elbow macaroni
- 3 cups chopped 1-inch broccoli florets
- 1 red bell pepper, chopped
- 1 cup unsalted white beans, drained and rinsed
- 1/2 tsp smoked paprika
Stuffed Peppers
By Amanda26
Preheat oven to 400 F. Cut the top off each pepper and seed
- 4 large bell peppers
- Salt and pepper
- 1 tbsp olive oil
- 1 can diced tomatoes, drained
- 4 cloves garlic, minced
- 1 red chile pepper, finely chopped
- 1 onion, diced
- 2 tbsp finely chopped fresh thyme
- 3 tbsp butter
- 1/2 cup orzo
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 lb ground beef
- 1.5-2 cups grated Parmigiano-Reggiano
Beef and Black Bean Enchilada Bake
By Amanda26
In small saucepan, bring strained tomatoes, garlic, chili powder , oregano, chipotle pepper and salt to boil; reduc...
- 2 cups bottled strained tomatoes
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 chipotle pepper in adobo sauce, chopped
- Pinch salt
- 1 lb lean ground beef
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 cup rinsed drained canned black beans
- 3/4 cup frozen corn kernels
- 3 large whole wheat tortillas
- 1 1/4 cups shredded Cheddar cheese
- 1/4 cup sour cream
- 1 green onion, thinly sliced
Mustard-Glazed Standing Rib Roast with Pinot Noir Sauce
By Amanda26
Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl
- Sauce:
- 1/2 cup (125 mL) Dijon mustard
- 2 tbsp (25 mL) olive oil
- 4 cloves garlic, chopped
- 2 tbsp (25 mL) chopped parsley
- 1 tbsp (15 mL) coarsely ground black pepper
- 2 tbsp (25 mL) soy sauce
- 2 tbsp (25 mL) chopped fresh rosemary or thyme or
- 2 tsp (10 mL) dried
- 1 8 lb (3.5 kg) standing rib roast
- 1/4 cup (50 mL) butter
- 1 cup (250 mL) coarsely chopped shallots
- 1/2 cup (125 mL) coarsely chopped carrots
- 1/2 cup (125 mL) coarsely chopped celery
- 1/4 cup (50 mL) sliced garlic
- 1 750 mL bottle Pinot Noir
- 1/4 cup (50 mL) balsamic vinegar
- 4 cups (1 L) beef or chicken stock
- 2 tbsp (25 mL) tomato paste
- 4 parsley stalks
- Pinch dried thyme
- 1 bay leaf
Chicken Curry with Cucumber Rice
By Amanda26
In a large saucepan, heat 2 tsp oil on medium-high
- 1 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 cloves garlic, minced
- 1/2 red bell pepper, minced
- 2 large yellow onions, diced
- 1 cup brown basmati rice
- 1 tsp ground turmeric
- 1.5 cups chicken broth, divided
- 1/4 tsp red pepper flakes
- 1 cucumber, peeled, seeded and diced
- 1 tbsp lemon zest
- 1/4 tsp each salt and black pepper
- 2 tbsp roasted unsalted cashews, crushed
- 1 lb boneless, skinless chicken breast, cut in 1-inch pieces
- 1 carrot, peeled and cut into small dice
- 1 cup cauliflower florets, cut into 1/2-inch pieces
- 1 tsp fresh ginger, minced
- 1 tbsp flour
- 2 tsp curry powder
- 3/4 cup low-fat coconut milk
Apricot Ginger Pound Cake
By Amanda26
In large bowl, beat butter with granulated sugar until fluffy
- Glaze:
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup each chopped dried apricots and preserved ginger
- 1/4 cup orange juice
- 3 tbsp granulated sugar
- 1 tbsp apricot brandy or brandy
Chocolate Espresso Snowcaps
By Amanda26
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoon milk
- Confectioners' sugar, for coating
Peanut Butter Cupcakes
By Amanda26
If you want to use regular peanut butter, reduce butter b 1 tbsp and sugar by 2 tbsp
- Chocolate Glaze:
- 1/3 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup natural peanut butter
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1/2 cup milk
- 1/3 cup whipping cream
- 3 oz (85 g) bittersweet chocolate, chopped
- 1 tbsp butter
- 1/2 cup whole unsalted peanuts, chopped (optional)
Green Onion and Cheddar Scones
By Amanda26
In large bowl, whisk together flour, baking powder, salt and cayenne pepper
- 2 1/2 all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup cold butter, cubed
- 1 cup shredded extra-old cheddar cheese
- 1/4 cup minced green oniongreen onions
- 1 egg
- 1 cup milk
Chewy Chocolate Gingerbread Cookies
By Amanda26
Line two baking sheets with parchment
- 4 ounces best-quality semisweet chocolate
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/2 cup unsalted butter
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/2 cup unsulfured molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar