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Recipes
Whole Wheat Pasta With Spinach Pesto and Tomatoes
By PamCallan
Toast pine nuts in small sauté pan over medium heat, until golden and fragrant; 4-5 minutes
- Ingredients:
- 1/4 cup pine nuts
- 8 oz. whole wheat or high protein penne or farfalle (bow-tie) pasta
- 2 Tbsp. olive oil, divided
- 2 tsp. chopped garlic
- 2 cups packed fresh basil leaves (4 oz.)
- 1 cup packed baby spinach (2 oz.)
- 1/2 tsp. ground black pepper
- 1 tsp. sea salt
- 2 Tbsp. fresh lemon juice
- 1/2 cup Parmesan cheese, grated
- 1/4 cup lite mayonnaise
- 2 pints red or yellow grape tomatoes, halved
- Fresh basil for garnish
ASIAN SPINACH SALAD WITH MANDARIN ORANGES AND ALMONDS
By PamCallan
Whisk shallots, rice vinegar, olive oil, water, ginger, sesame oil, salt, and pepper in small bowl
- 2 Tbsp. finely chopped shallots
- 2 Tbsp. seasoned rice vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. water
- 2 tsp. chopped ginger
- 1 tsp. sesame oil
- 1/2 tsp. sea salt
- 1/2 tsp fresh black pepper
- 2 Tbsp. slivered almonds, toasted
- 1 , 6 oz. bag baby spinach leaves
- 1 , 15 oz. can mandarin oranges, juice packed, drained
- 1/2 red pepper, julienned finely
Grilled Peach and Blueberry Pasta Salad - Forks over Knives
By PamCallan
To prevent peaches from sticking to the rack, preheat the grill at least 20 minutes
- 4 cups dried multigrain penne pasta
- 4 firm, ripe peaches, halved and pitted
- 3 lemons
- 4 tsp Dijon-style mustard
- 4 cloves garlic, minced
- 1 5-oz package fresh baby arugula
- 2 cups fresh blueberries
- Salt and black pepper, to taste
- 4 tsp maple syrup
Scones - Lemon-Blueberry Scones
By PamCallan
Preheat oven to 400°F. Lightly grease a large cookie sheet or line with parchment paper and set aside
- SCONE
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated or light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vanilla-flavored Greek yogurt
- 1 egg
- 1/4 cup butter, melted
- Juice and zest of one lemon (about 2 tbsp juice and 2 tsp zest)
- 1 cup fresh blueberries (look for smaller ones; better for scones)
- Milk for brushing tops of scones
- Glaze
- 1/2 cup confectioner’s sugar (icing sugar)
- 1 tbsp freshly squeezed lemon juice
- 1 tsp butter, melted
- 1/2 tsp grated lemon zest
Pudding - Peanut Butter-Chocolate Marble Pudding - Forks over Knives
By PamCallan
A rich swirl of dark chocolate adds sweet intensity to this cool peanut butter pudding
- 4 cups unsweetened plant milk, such as almond, soy, coconut, or rice
- 1 1/2 tsp agar powder or 1 tbsp agar flakes
- 1/3 cup brown rice flour
- 1 cup date paste (see recipe separately)
- 3 Tbsp peanut butter
- 4 tsp plus 2 tsp vanilla
- 1 tsp ground cinnamon
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp maple syrup
- 10 raspberries or strawberries (optional)
GRILLED VEGETABLE SALAD
By PamCallan
Combine vinaigrette ingredients in a small bowl, whisk until combined, and set aside
- Vinaigrette Dressing:
- 2 Tbsp. sherry vinegar
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1 1/2 tsp. honey
- 1/2 tsp. Dijon mustard
- 1/4 tsp. ground black pepper
- Salad:
- 8 oz. fresh asparagus, trimmed
- 2 (4 inch) Portobello mushroom caps (6 oz)
- 1 medium zucchini, cut lengthwise in 1/4” slices
- 1 yellow squash, cut lengthwise in 1/4” slices
- 1 small red onion cut in 1/4” thick slices
- 1 red bell pepper, halved and cored
- 2 Tbsp. chopped fresh basil
- 1 Tbsp. chopped chives
- 1 Tbsp. chopped fresh Italian parsley
- 6 Tbsp. crumbled queso fresco
Butternut Squash and Kale Bake with Crispy Parmesan Topping
By PamCallan
INSTRUCTIONS Preheat the oven to 425 F and butter a 2-quart baking dish
- For the Bake:
- 1 medium butternut squash (about 1 3/4 pounds), peeled, seeded and cut into 1/2-inch dice
- 1/4 cup extra-virgin olive oil, divided
- 1 bunch kale, stems removed and leaves chopped into large pieces (7-8 cups)
- 1 shallot, finely sliced
- 1/2 teaspoon kosher salt, plus more to season
- 3 large eggs, beaten
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 1 1/4 cup whole milk
- 1/2 teaspoon freshly grated nutmeg
- freshly ground black pepper
- For the Parmesan Topping:
- 1 tablespoon unsalted butter, melted
- 1/2 cup Uncle Sam Original cereal
- 1/2 cup freshly grated Parmesan cheese
Cake - Lemon Pudding Cake
By PamCallan
Preheat oven to 350 degrees F
- 3/4 cup sugar
- 1/3 cup flour
- 3 large eggs, separated
- 2 Tbsp. no trans fat margarine, room temperature
- 1 cup non-fat half and half
- 5 Tbsp. fresh lemon juice
- 2 tsp. lemon zest
- 1/4 tsp. salt
- 3 cups mixed fresh berries
- Fresh mint, for garnish
Cake - Coconut Cake
By PamCallan
Toast coconut Cake - mix cake ingredients at medium speed - 4 minutes Fold in 1 1/2 cups coconut Place in a b
- CAKE
- 1 yellow cake mix
- 4 eggs
- 2 - 3.4 oz vanilla pudding (instant)
- 1 1/3 cups water
- 1/2 cup oil
- 1 cup chopped walnuts
- FROSTING
- 1 - 8oz pkg cream cheese (room temperature)
- 1 tsp vanilla
- 2 tsp milk
- 3 1/2 cups powdered sugar
- 2 cups shredded coconut
Cinnamon and Toasted Pecan Crusted Sweet Potato Cake - Gluten Free
By PamCallan
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray
- 1/3 cup finely chopped pecans
- 2 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 1 box Betty Crocker™ Gluten Free yellow cake mix
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 1 cup cooked and mashed sweet potatoes
- 1/2 cup vegetable oil
- 3 tablespoons plain yogurt
- 2 teaspoons gluten-free vanilla
- 3 eggs
- Gluten-free powdered sugar, if desired