Bridgetinma's profile page
Recipes
Pumpkin Pecan Scones
By bridgetinma
1. Preheat oven to 425°F
- 2 1/2 cups all purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chilled unsalted butter, cut into small cubes
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup chopped toasted pecans*
Tuscan Vegetable Soup
By bridgetinma
2007, Ellie Krieger, All Rights Reserved
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Italian Dressing
By bridgetinma
Serving 2 tablespoons 26 calories 2 g total fat 298 mg Sodium 1 g Total Carb 6 mg Calcium
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon white wine vinegar
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1 small garlic clove, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon dried oregano, crumbled
- 1/8 teaspoon black pepper
Southwestern Pork Cutlets
By bridgetinma
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F
- 3 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
- 2 poblano chile peppers or green bell peppers, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Cooking spray
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon chili powder
- 2 cups panko (Japanese breadcrumbs)
- 1 1/2 pounds pork cutlets, about 1/4 inch thick
- Salsa verde and lime wedges, for serving (optional)
Mongolian Beef - slow cooker
By bridgetinma
--slice your meat in thin strips and toss in a Ziploc bag with cornstarch
- 1 1/2 pounds flank steak
- 3 cloves of garlic, minced
- 4 sliced green onions--one is for garnish
- 1 t dried minced onion (or 1/2 fresh onion, diced very small)
- 1/2 cup gluten free soy sauce (I used La Choy)
- 1/4 cup white wine
- 1/4 cup cooking sherry
- 1/2 T white wine vinegar (optional--I forgot to add it!)
- 1 t sesame oil
- 1 t molasses
- 1 t ginger
- 1/4 t black pepper
- 1 t red chili pepper flakes
- 1/2 T peanut butter (if allergic, use black bean paste)
- 3 T brown sugar
- 1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)
Pasta with Pumpkin and Sausage
By bridgetinma
Heat a large, deep nonstick skillet over medium high heat
- 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
- 1 pound bulk sweet Italian sausage
- 4 cloves garlic, cracked and chopped
- 1 medium onion, finely chopped
- 1 bay leaf, fresh or dried
- 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
- 1 cup dry white wine
- 1 cup chicken stock, canned or paper container
- 1 cup canned pumpkin
- 1/2 cup (3 turns around the pan) heavy cream
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, ground or freshly grated
- Coarse salt and black pepper
- 1 pound penne rigate, cooked to al dente
- Romano or Parmigiano, for grating
- Pumpernickel or whole grain bread, as an accompaniment
Black Bean and Corn Salad
By bridgetinma
Combine all ingredients in a bowl
- 1 can, 14 ounces, black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil, eyeball it
- Salt and pepper
Spinach and Artichoke Dip
By bridgetinma
1.Preheat oven to 350 degrees F (175 degrees C)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 2 1/2 cups shredded Monterey Jack cheese
Sweet and Sticky Spareribs with Fried Noodles
By bridgetinma
In a small bowl whisk together all the ingredients for the marinade
- Marinade:
- 1 tablespoon canola oil
- 2 tablespoons barbeque sauce
- 2 tablespoons sweet chili sauce
- 3 tablespoons white vinegar
- 1/4 cup soy sauce
- 2 teaspoons finely chopped ginger
- 1 tablespoon chopped garlic
- 1 cup pineapple juice
- 1/4 cup brown sugar
- Salt and freshly ground black pepper
- 2 1/2 pounds pork spareribs
- Fried Noodles:
- 1/2 (12-ounce) package wonton wrappers, reserve 12 for round 2 recipe, Wonton Soup
- 1 cup canola oil
Pork Chop with Cider Gravy, Sauteed Apples and Onions
By bridgetinma
In a medium pot add sweet potatoes and cover with salted water
- 4 medium sweet potatoes, peeled and cut into chunks
- Salt
- 4 bone-in pork chops, 1-inch thick
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large onions, yellow or red, thinly sliced
- 2 Gala or Golden Delicious apples, thinly sliced
- 2 tablespoons finely chopped fresh thyme leaves
- 1 lemon
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- 2 cups chicken stock
- 2 rounded tablespoons orange marmalade