Klgettins' profile page
Recipes
Stuffed Green Peppers
By klgettins
Cook rice. Remove top, seeds and membranes from peppers
- 4 large peppers
- 5 c. boiling water
- 1.25 lbs. ground beef
- 1/2 cup chopped onion
- 1 t. salt
- 1/2 garlic powder
- 3/4 cups cooked rice
- 15 oz. can tomato sauce, separated.
- 1 t. brown sugar
Salted Caramel Pretzel Bark
By klgettins
Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels
- 2 sticks of butter
- 1 cup of light brown sugar
- 1 reg. bag of pretzels (you'll use about 3/4 of the bag)
- 12 ounce bag of chocolate chips
- Sea salt - ( I use our coarse sea salt with our grinder)
Chewy Lemon Coconut Cookies
By klgettins
For the cookies: In an upright blender, combine the flaxseed powder and water and blend until creamy
- Cookies:
- 1 heaping Tbsp ground flaxseeds (whole flaxseeds will not do)
- 3 Tbsp water
- 1/2 C solidified coconut oil (aka coconut butter)
- 3/4 C raw cane sugar
- 1 Tbsp of lemon zest (don’t skimp on this, it makes them sing)
- 3 Tbsp of freshly squeezed lemon juice
- 1/2 C plus 3 Tbsp all-purpose flour
- 1/2 C whole wheat pastry flour
- 1 C shredded, unsweetened coconut
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- Icing:
- 2 C confectioner’s sugar, sifted
- 3 Tbsp freshly squeezed lemon juice
- 1 Tbsp water
- 1 tsp lemon zest
Eggplant & Porcini "Meatballs" in Tomato Sauce
By klgettins
Preheat the oven to 350°
- 1 large eggplant (1 1/4 pounds)
- 1 ounce dried porcini mushrooms
- Boiling water
- 1/4 cup extra-virgin olive oil
- 1 small onion, minced
- 4 garlic cloves, finely grated
- Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices
- 2 tablespoons chopped basil, plus leaves for garnish
- Salt
- Freshly ground pepper
- 3 cups fresh bread crumbs (from 6 ounces crustless country bread)
- 2 large eggs, beaten
- 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
- 1 tablespoon chopped flat-leaf parsley
- All-purpose flour, for coating
- Vegetable oil, for frying
- Crusty bread, for serving
Eggplant Mykonos
By klgettins
Heat the olive oil in a soup pot on low heat
- 2 tbsp olive oil
- 2 cups chopped onions
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1 medium eggplant, cubed
- 2 green bell peppers, seeded and chopped
- 28 oz canned diced tomatoes
- 1 cup water
- 1/4 tsp ground black pepper
- 6 oz baby spinach
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 lb orzo
- 4 oz feta, crumbled
Vegan Crepes
By klgettins
Mix all ingredients with a whisk
- 1 1/2 c flour
- 1/2 c chickpea flour
- 1/2 t salt
- 2 t canola oil
- 1 c water
- 1 c soy milk
- For sweet crepes add 2 tablespoons of sugar.
Salsa Bean Burgers Recipe
By klgettins
In a large bowl, mash beans
- 1 can (15 ounces) black beans, rinsed and drained
- 3/4 cup panko (Japanese) bread crumbs
- 1 cup salsa, divided
- 1 egg, lightly beaten
- 2 tablespoons minced fresh cilantro
- 1 garlic clove, minced
- 2 teaspoons canola oil
- 4 whole wheat hamburger buns, split
Barley Vegetable Soup
By klgettins
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery
- 1 large chopped onion
- 1/2 cup sliced carrot (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cups sliced fresh mushrooms
- 1 15 ounce can red beans, rinsed and drained
- 1 14 1/2 ounce can stewed tomatoes
- 1 10 ounce package frozen whole kernel corn
- 1/2 cup regular barley (not quick
- cooking)
- 2 teaspoons dried Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 5 cups vegetable broth
Cranberry-Pear Compote
By klgettins
Combine all ingredients in a 3-quart saucepan
- 12 ounces fresh cranberries
- 1 large firm pear, peeled, cored and diced
- 1 cup sugar
- 3 ⁄4 cup water
- 1 (3-inch) cinnamon stick
- 1 tablespoon minced fresh ginger
- 1 tablespoon lemon juice
Risotto Primavera
By klgettins
Pour the stock into a saucepan and bring to a boil
- 3-31/2 cups chicken or vegetable stock
- 2 tbsp olive oil
- 1 onion, diced
- 6 cremini mushrooms, sliced
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine (I used Chardonnay)
- 1 red bell pepper, seeded and cut into 1/4 inch strips
- 1 yellow squash, quartered and cut into 1/2 inch pieces
- 1/2 lb asparagus, top 2 inches cut into diagonal 1/2 inch pieces (freeze bottoms to save for vegetable stock)
- 1/2 cup grated Parmesan cheese
- Kosher salt and fresh ground pepper