Jody's profile page
Recipes
dark and stormy cocktail
By Jody
put all ingredients in a short glass over ice and mix
- 2 oz. dark rum
- 3 oz. ginger beer
- 1/2 oz. lime juice
broccoli rabe and sasuage soup
By Jody
In large saucepan, cook sasuage on medium high heat until browned; remove from pan
- 1 lb veggie sasuage
- 1 onion chopped
- 1 head broccoli rabe chopped
- 2 32 oz broth
- 2 15.5 oz cannelli beans rinsed
- salt and pepper
hearty green gumbo
By Jody
combine spinach, watercress, parsley and 1/4 c water
- 1 10 oz frozen spinach chopped
- 1 bunch watercress, chopped
- 1 bunch parsley, chopped
- 1/4 c water
- 1/2 c flour
- 1/2 c evoo
- 2 large onions, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- water
- 1 tsp salt
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
- 1 c chopped broccoli
- 1 c diced parsnips or rutabaga
- 1 15oz can cannelini beans, drained and rinsed
- 2 c brown rice, cooked
roasted pepper salad with garlic bread
By Jody
roast bell peppers. cut lengthwise into halves and remove stems,seeds and ribs
- 4 red bell peppers
- 4 yellow bell peppers
- 1/4 c balsamic and red wine vinegar dressing
- salt and pepper
- 1/2 c caper berries or 1/4 c regular capers
- 1/3 c kalamata olives
- 1/2 c basil leaves
- 6 slices french bread
- 2 cloves garlic
cornflake crunch french toast
By Jody
put cornflakes into a food processor, pulse until fine and set aside whisk eggs with milk in a bowl; add vanilla ex...
- 2 c cornflakes
- 3 eggs
- 1 1/2 c almond milk
- 1 tsp vanilla extract
- 8 slices ww bread
- maple syrup
gluten free waffles
By Jody
1) Whisk together the eggs, melted butter or oil, milk, and vanilla
- 2 large eggs
- 4 tablespoons melted butter or vegetable oil
- 2 cups milk
- 1 teaspoon gluten-free vanilla extract
- 1 c brown rice flour
- 1/2 c white rice flour
- 1/2 c oat flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon xanthan gum
warm kale salad
By Jody
1) Slice the tofu into 1/2' blocks and press to remove excess water
- 10 large kale leaves, cut into bite sized pieces
- 2 large carrots, sliced
- 2 tablespoons sliced garlic or leeks
- 2 tablespoons cup sliced almonds
- 2 tablespoons raisins
- 2 tablespoons olive or vegetable oil
- 1 tablespoon tahini
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 6 to 8 ounces extra firm tofu (optional)
pear and pomegranate salad
By Jody
In a decorative bowl or platter, add the spinach or romaine
- Champagne Vinaigrette:
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- Read more at: http://www.foodnetwork.com/recipes/guy-fieri/pear-and-pomegranate-salad-with-gorgonzola-and-champagne-vinaigrette-recipe.html?oc=linkback
pancake lasagne
By Jody
butter a 2 qt baking dish
- 2 large gluten free pancakes to fit a 2 qt casserole dish {see gluten free pancake recipe}
- 1 batch of maple bechamel sauce, just add 1/2 cup of maple syrup to bechamel (see bechamel recipe}
- 1 c scrambled egg whites with 2-3 tbsp of milk added to loosen up the eggs
- 7 oz of vegan sasuage (gimmee lean brand} cooked into very small pieces
- 1/2 c vegan diaya shredded cheddar cheese
pear upside down cake
By Jody
spray 8" round cake pan cream margarine, brown sugar and 1/4 c sugar, add egg beaters and vanilla to mix
- 2 pears, cored, peeled and cut in 1/4" slices
- 1 1/4 c sugar, divided
- 1 c walnuts
- 3/4 c margarine
- 1/2 c packed brown sugar
- 3/4 c egg beaters
- 2 tsp. vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c water
- 1 c almond milk