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Recipes
Carrot and Ginger Cake
By soccercat
Pre-heat the oven to 350 degrees
- Butter for greasing
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baling soda
- 2 tsp. ground ginger
- 1/2 tsp. salt
- 7/8 scant cup firmly packed brown sugar
- 8 oz. grated carrots
- 2 pieces chopped preserved ginger
- 1 tbs. grated fresh gingerroot
- 1/3 cup seedless raisins
- 2 medium eggs, beaten
- 3 tbs. corn oil
- juice of 1 orange
Zucchini, Banana and Flaxseed Muffins
By soccercat
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat
- nonstick cooking spray
- 1-3/4 cup all purpose flour (spooned and leveled)
- 1/2 cup ground flaxseed
- 1 cup lightly packed light brown sugar
- 2 teas. baking soda
- 1 teas. baking powder
- 1/2 teas. coarse salt
- 1 teas. ground cinnamon
- 1-1/2 cups coarsely grated zucchini (1 large zucchini)
- 1/3 cup mashed ripe banana (1 large banana)
- 3/4 cup whole milk
- 1 large egg beaten
- 1 teas. pure vanilla extract
Wilted Spinach with Nutmeg
By soccercat
In a large deep saucepan with a tight fitting lid, melt butter over medium heat
- 2 tbsp butter
- 2 packages (10 oz. each) fresh spinach, rinsed, tough ends discarded
- pinch of nutmeg
- coarse salt and ground pepper
- NOTE: After rinsing the spinach leave some water clinging to the leaves. This will help the spinach wilt evenly in the pan, without becoming too soft.
Choco-Chunky Banana Bread
By soccercat
Position a rack in the center of the oven and preheat to 350 degrees
- 6 oz. bittersweet chocolate, chopped for melting
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1 teaspoon pure vanilla extract
- 3 cups ripe banana, diced (about 4 bananas)
- 1/3 cup buttermilk, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 tablespoons vegetable oil
- 1 large egg, at room temperature
Chocolate Bread Pudding
By soccercat
1.Preheat oven to 350 degrees
- This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
- .Prep Time
- 15 minutesTotal Time
- 50 minutesYield
- Serves 6 .Add to Shopping List
- Ingredients
- 1 tablespoon butter, plus more for baking dish
- 8 slices (8 ounces) cinnamon-raisin bread
- 2 cups milk
- 3 ounces semisweet chocolate
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
Raspberry Walnut Bread
By soccercat
1. Beat eggs, add sugar and oil
- 2 eggs
- 1 cup sugar
- 1/2 cup cooking oil
- 1-1/2 cup flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 10 oz. frozen raspberries in syrup, thawed
- 1-1/2 cup coarsely chopped walnuts
Collards with Lentils, Tomatoes and Indian Spices
By soccercat
Garam masala (a blend of Indian spices) enriches thses greens with a warm flavor that pairs well with tomatoes and ...
- 1 medium onion, chopped
- 4 cloves garlic, thinly sliced
- 2 teaspoons garam masala
- 1 (15 oz.) can no salt added diced tomatoes
- 1 bunch collard greens, thick stems removed and
- leaves sliced into 1 inch ribbons
- 1 cup red lentils
Cheesy Lasagna Rolls with Spinach
By soccercat
Preheat oven to 400 degrees
- 1/2 lb. (8 to 10) uncooked lasagna noodles
- Nonstick cooking spray
- 1 cup cottage cheese or ricotta
- 1-1/2 cups prepared Marinara sauce
- 1-1/2 cups packed baby spinach
- 1/2 cup shredded mozzarela
Lemon Chicken Breasts (Ina Garten)
By soccercat
Preheat the oven to 400 degrees F
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Collards with Lentils, tomatoes and Indian Spices
By soccercat
bring 1/2 cup water to a simmer in a large deep skillet over medium high heat
- 1 medium onion, chopped
- 4 cloves garlic, thinly sliced
- 2 teaspoons garam masala
- 1 (15 oz) can no salt added diced tomatoes
- 1 bunch collard greens, thick stems removed and leaves sliced into 1 in. thick ribbons
- 1 cup red lentils