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Recipes
Pancake - Apple Puffed Pancake
By PamCallan
Preheat oven to 425 degrees
- 6 eggs
- 1 1/2 cups milk
- 1 cup all purpose flour
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 pound butter or margarine
- 2 apples, peeled and thinly sliced
- 2-3 tbsp brown sugar
Irish Potato Bread - Bread Machine
By PamCallan
Potato bread
- 5/8 cup milk
- 1/4 cup potato water
- 3 cups all-purpose flour
- 1/3 cup plain mashed potato at room temperature
- 1 1/2 tsp salt
- 1 1/2 tbsp butter
- 1 1/2 tbsp sugar
- 1 1/2 tsp yeast
Chilled Curried Carrot Soup
By PamCallan
Heat olive oil in a soup pot over medium heat
- 1 Tbsp. olive oil
- 1 lb. carrots, peeled and thinly sliced
- 1 medium onion, chopped
- 1 large shallot, sliced
- 1 Tbsp. garlic, chopped
- 1 heaping Tbsp. minced ginger
- 1 tsp. seeded, minced fresh serrano or jalapeno chili (about 1/2 medium-size chile)
- 1 tsp. ground coriander
- 3/4 tsp. Madras-style hot curry powder
- Kosher salt
- 3 cups vegetable broth
- 1/2 cup lite coconut milk
- 1 1/2 Tbsp. fresh lime juice
- Ground black or white pepper
- Fresh cilantro leaves for garnish
- 2 Tbsp. toasted pepitas or pine nuts for garnish
Lasagna - Vegetarian (Looney Spoons)
By PamCallan
Spray large skillet with nob-stick pray
- 1 c. chopped onions
- 3 cloves garlic
- 2 c. sliced mushrooms
- 1 c each diced carrots, chopped red pepper, thinly sliced zucchini
- 1 can (28 oz) tomatoes, undrained and sliced
- 1 c. italian style tomato sauce
- 1 can (5.5 oz) tomato paste
- 1 tbsp. soy sauce
- 1 tsp. dried oregano
- 2 tsp. dried basil
- 2 tsp. brown sugar
- 1/2 teaspoon each black pepper abd crushed red pepper flakes
- 9 lasagna noodles (I like the oven ready kind)
- 2 cups low fat cottage cheese
- 1 egg white
- 1/2 c. parmesan cheese
- 1 (10 oz) bag of frozen chopped spinach, (squeezed dry in paper towel)
- 1 c. shredded reduced fat mozzarella
- 3/4 c. sharp cheddar cheese
CREAMY FARRO WITH ARTICHOKES AND TOMATOES
By PamCallan
In large saucepan, cover farro with 2 inches of water
- 1 1/2 cups farro, rinsed
- 1 sage leaf or 1 tsp. dried
- 1 Tbsp. fresh rosemary, minced
- 1 Tbsp. olive oil
- 1/2 cup onion, finely chopped
- 2 tsp. garlic, finely chopped
- 1 (15-oz) can diced tomatoes, drained
- 1 (10-oz) box frozen artichoke hearts, thawed, chopped
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Pinch of crushed red pepper
- 2 cups reduced sodium, organic chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 tsp. lemon zest
- 2 Tbsp. fresh basil, finely chopped
Soup - Butternut Squash Soup
By PamCallan
Cut squash into 1-inch chunks
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Lemon Meringue Squares
By PamCallan
Mix well with beater and pack 8 x 8 inch pan Bake at 350 degrees for 10-12 minutes pour on filling
- 1/2 cup butter or margarine (room temp)
- 1/4 cup white sugar
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Sticky Buns
By PamCallan
Spray bundt pan and place rolls in pan Spread pudding powder on rolls Melt margarine on stove and add cinnamon, and...
- 1 bag of 24 frozen rolls
- 1 small box butterscotch pudding (not instant)
- 1 stick margarine
- 1 tsp cinnamon
- 3/4 cup brown sugar
- 3/4 cup walnuts
DOUBLE-SOY GINGER TOFU
By PamCallan
Preheat oven to 400 degrees F
- 2 Tbs. seasoned rice vinegar
- 1 Tbs. fresh ginger, minced
- 3 Tbs. fresh orange juice (from 1/2 orange)
- 3 Tbs. soy sauce
- 1 tsp. sesame oil
- 2 Tbs. water
- 1 14-ounce container extra firm tofu, drained
Cupcake Frosting - Chocolate
By PamCallan
In a medium bowl, using an electric hand mixer, beat the butter until light and smooth
- 1/2 cup (1 stick) butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup semi-sweet chocolate chips, such as Ghirardelli