Klgettins' profile page
Recipes
Chicken Sauté Provençale
By klgettins
Heat a large frying pan over medium heat
- 2 tablespoons good olive oil
- 4 4-5 oz skinless, boneless chicken breasts
- 1/2 small yellow onion, finely chopped
- 2 large cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry white wine
- 1 can diced fire roasted tomatoes (I use Muir Glen)
- 1 Tbsp chopped fresh oregano (substitute 1 tsp dried oregano)
- 1 Tbsp chopped fresh parsley
- Parsley for garnish
Chili
By klgettins
Brown meat with onion. Add all ingredients except beans
- 2 lbs. ground beef
- 6 oz. tomato paste
- Large can crushed fire roasted tomatoes
- Large can whole tomatoes chopped
- 2 large onions, chopped
- 3 bell peppers, chopped
- 1 T. chili powder
- Salt, pepper & garlic to taste
- 1 can black beans
- 1 can kidney beans
Apple-Cranberry Strudel
By klgettins
1 Heat oven to 375°F. Grease 15x10x1-inch baking pan
- 2 apples, chopped (about 2 cups)
- 1/2 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
- 1 teaspoon grated lemon peel
- 2 teaspoons lemon juice
- 8 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
- 1/3 to 1/2 cup butter, melted
- 4 tablespoons Progresso™ Plain Bread Crumbs
Smothered Chicken with Mushrooms and Onions Recipe
By klgettins
Coat a large nonstick frying pan with cooking spray and place over medium-high heat
- 1 large carrot
- 1 large yellow onion, thinly sliced
- 3/4 lb. fresh mushrooms, brushed clean and thinly sliced
- 4 skinless, boneless Chicken Breast halves, 4-5 oz. each
- 1/2 tsp. salt, plus salt to taste
- 1/4 tsp. freshly ground pepper, plus Pepper to taste
- 2 Tbsp. vegetable oil
- 1/4 C all-purpose flour
- 2 C low-sodium chicken broth
- 2 Tbsp. chopped fresh tarragon or 1/2 tsp. dried tarragon
Turkey Sloppy Joes
By klgettins
Brown turkey with onions, garlic, olive oil, salt & pepper
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 pkg ground turkey
- 1/2 jar Trader Joe's BBQ sauce
- 2 T. Dijon mustard
- 1/4 water
- 2 T. olive oil
- Salt & pepper to taste
Baked ratatouille
By klgettins
I must preface this post by explaining my SIX MONTH (!) absence
- 1 large eggplant, cut into 1-inch cubes
- 2 zucchini, halved and cut into rounds 1/2-inch thick
- 2 red or green bell peppers, cut into 1-inch pieces
- 1/2 pound fresh mushrooms, brushed clean and quartered
- 1 yellow onion, thinly sliced
- 1/3 cup tomato paste
- 1/3 cup red or white wine vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme (or 1 1/2 teaspoons dried)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup chopped fresh basil or parsley
Heart of Palm Salsa (aka Avocado Pico de Gallo “Cocktail”)
By klgettins
1. Combine tomatoes, chopped cilantro, green onions, garlic and jalapeño in medium bowl
- 2 medium-size tomatoes, diced
- 1/3 cup chopped cilantro, plus 6 small sprigs for garnish
- 3 green onions, chopped (about 1/4 cup)
- 1 clove garlic, minced (about 1 tsp.)
- 1 small jalapeño, seeded and minced
- 1 medium-size avocado, peeled, pitted and diced
- 1 15-oz. can hearts of palm, drained, thinly sliced
- 2 Tbs. fresh lime juice
- 1/4 tsp. salt
Zucchini Cakes
By klgettins
In a large bowl, combine zucchini with melted butter
- 2 1/2 cups grated zucchini (about 5 small)
- 2 TBSP light butter, melted
- 1 c seasoned bread crumbs
- 1/4 minced red onion
- 1 TSP Old Bay seasoning
- 1/4 TSP salt, or to taste
- Pepper to taste
- 2 About 2 TBSP all-purpose flour
- 1/4 c canola or vegetable oil
Vegan Brownies
By klgettins
Preheat the oven to 350 degrees F (175 degrees C)
- 2 cups unbleached all-purpose flour
- 2 cups sugar (turbinado sugar, organic evaporated cane juice, organic dehydrated cane juice, and organic cane sugar are all vegan)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water or non-dairy milk (or a combination of both)
- 1/4 cup oil
- 3/4 cup applesauce
- 1 1/2 teaspoons vanilla extract
- Optional: Add 1 cup vegan chocolate chips and/or nuts
Greens and Farfalle Soup
By klgettins
In a 4 quart soup pot over medium-low heat, warm the olive oil
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic
- small pinch red pepper flakes
- 8 cups vegetable stock
- 1/4 lb dried farfalle pasta
- 1/4 lb escarole, washed and cut into 1 inch pieces
- 1/4 lb swiss chard, stemmed, washed and cut into 1 inch pieces
- 2 tablespoons fresh lemon juice
- salt and freshly ground pepper
- 3/4 cup freshly grated parmesan cheese