Klgettins' profile page
Recipes
Chocolate Chip Cookies (vegan)
By klgettins
Preheat oven to 375 degrees
- 4 1/2 tsp *Ener-G Egg Replacer
- 6 Tbsp water
- 1 cup Earth Balance Natural Buttery Spread, softened
- 3/4 cup Granulated Sugar
- 3/4 cup packed Brown Sugar
- 2 tsp Vanilla Extract
- 2 3/4 cups All Purpose Unbleached Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1-2 cups semisweet, non-dairy,chocolate chips
- 1 cup Chopped Walnuts, optional
Eggplant Meatballs From 'The VB6 Cookbook'
By klgettins
Heat the oven to 375°F. Use 1 tablespoon olive oil to grease a large rimmed baking sheet
- 3 tablespoons olive oil
- 1 pound eggplant, unpeeled, cut into cubes no larger than 1 inch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 cup cooked or canned white beans
- 1/4 cup chopped fresh parsley
- 1 cup breadcrumbs, preferably whole wheat
- Pinch red chile flakes
- All-Purpose Tomato Sauce
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Red chile flakes, to taste
- 2 (28-ounce) cans diced tomatoes, with their juice
- 1 cup chopped fresh basil or 1/2 cup chopped fresh parsley (optional)
Dishpan Cookies
By klgettins
Preheat oven to 350°F/175°C
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon kosher salt
- 2 cups all purpose flour
- 2 cups cornflake cereal
- 1 cup Quick Oats
- 1 cup shredded sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
Italian Wedding Soup
By klgettins
1. In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and ...
- 1 egg, lightly beaten
- 3/4 pound lean ground beef
- 1/2 cup finely chopped onion
- 3 tablespoons plain bread crumbs
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups low-sodium chicken broth
- 3 large carrots, chopped
- 1 small head escarole(8 ounces), washed, trimmed and cut into 1/2-inch strips
- 1 1/2 teaspoons dried oregano
- 1 3/4 cups acini di pepe pasta (such as Ronzoni)
Balsamic Chicken with Broccoli Couscous Recipe
By klgettins
Sprinkle chicken with salt and pepper
- COUSCOUS:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon Italian seasoning
- 1 can (14-1/2 ounces) chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup uncooked couscous
- 1/4 cup grated Parmesan cheese
One-Pot Pasta with Spinach and Tomatoes
By klgettins
1. Heat a Dutch oven or large saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 6 garlic cloves, finely chopped
- 1 can(14.5-ounce) petite diced tomatoes
- 1 1/2 cups vegetable stock
- 1/2 teaspoon dried oregano
- 8 ounces spaghetti or linguine
- 1/2 teaspoon salt
- 10 ounce fresh spinach
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
Apple Cranberry Raisin Crisp
By klgettins
Preheat oven to 350 degrees and have ready an 8-inch square baking dish
- Filling:
- 3 large Granny Smith apples, peeled, quartered, and sliced
- 1 1/4 cups fresh cranberries
- 1/3 cup raisins
- 1/2 teaspoon orange or lemon zest (optional)
- 1/3 to 1/2 cup organic sugar
- 1/4 cup whole wheat pastry flour
- 1/2 teaspoon ground cinnamon
- Topping:
- 3/4 cup old fashioned rolled oats
- 1/2 cup whole wheat pastry flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup dairy-free margarine
Minestrone
By klgettins
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 4 cups vegetable broth
- 4 cups tomato sauce
- 1/2 cup red wine (optional)
- 1 cup canned kidney beans, drained
- 1 (15 ounce) can green beans
- 2 cups baby spinach, rinsed
- 3 zucchinis, quartered and sliced
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 1 cup shell pasta
- 2 tablespoons grated Parmesan cheese for topping
- 1 tablespoon olive oil
Apple Flognarde
By klgettins
Grease a medium enameled cast iron skillet
- 4 free-range eggs
- 5 tbsp flour
- 4 tbsp sugar
- 2/3 cup milk, use grass-fed whole milk if possible
- zest from 2-3 meyer lemons
- 3 apples, peeled and cut into wedges
- 4 tbsp butter, cubed, plus more to grease the pan
- confectioners sugar, for dusting
- Note: You may substitute sliced pears for the apples, or include a scatter of raisins if you want to experiment with variations on the flognarde.
French Crepes
By klgettins
1. Sift together flour, sugar and salt; set aside
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
- For dessert crepes – add 1 tablespoons sugar and 1 teaspoon vanilla