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Recipes
Spinach, Pesto, and Fontina Lasagna
By trishg
For sauce: Melt butter in heavy large saucepan over medium heat
- Sauce:
- Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 2 1/2 cups reduced-fat (2%) milk
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- Spinach:
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 4 large garlic cloves, finely chopped
- 3 6-ounce packages baby spinach
- Lasagna:
- 15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages)
- 3 1/2 cups fresh ricotta cheese* (28 ounces)
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon finely grated lemon peel
- 1 large egg
- 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
- Herb Pesto
Dehyrated Chips
By trishg
Dehydrating removes the water, so flavors are deliciously concentrated
- Thinly slice raw zucchini (baby marrow)
- Dip in soya sauce like Nama Shoyu or Bragg Liquid Aminos (neither sauce is raw)
- Garlic or onion powder
Mac and Cheese
By trishg
Preheat over 350 Drizzle oil into a large pot boiling salted water
- Kosher Salt
- Vegetable oil
- 1/2 pound macaroni
- 1/2 quart milk 2cups
- 8 T unsalted butter, dividend
- 1/4 cup all purpose flour
- 6 oz Gruyere, 2 cups
- 4 oz extra sharp Cheese 1 cup
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 small fresh tomotoes
- 3/4 bread crumbs
Green Death
By trishg
Measure juice from drained pineapple and add enough water to make 4 cups
- 2 small packages lime jello
- 1 8 oz cream cheese
- 1 20oz crushed pineapple
- 1/2 cup chopped nuts, your choice
- 1 tablespoon mayo
- 1 pkg dream whip
Quick Cinnamon Rolls
By trishg
Carbquik Recipe:
- Cinnamon Rolls:
- 2/3 cup Carbquik
- 1 Tbls Splenda
- 1/2 cup low-carb milk (or 1/4 cup cream and 1/4 cup water)
- 1/2 cup softened butter
- 1/4 cup brown sugar substitute
- 3 teaspoons cinnamon
- 1/2 cup nuts (Optional)
- Icing:
- 1/4 block of cream cheese
- 1/3 cup UNSALTED Butter
- 3/4 cup Splenda
- 1 teaspoon vanilla
Brownies
By trishg
Prep Time: 10 minutes Cooking Time: 8-10 minutes Yields: 3 dozen brownies
- 1 cup Bob’s Red Mill Gluten Free Garbanzo & Fava Bean Flour
- 1/4 cup potato starch
- 2 tablespoons arrowroot
- 1/2 cup unsweetened cocoa powder
- 1 cup xylitol or stevia powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 cup coconut oil (warmed to liquefy)
- 1/2 cup unsweetened applesauce
- 2 tablespoons pure vanilla extract
- 1/2 cup hot water
- 1 cup vegan chocolate chips
Pumkin Cake Roll
By trishg
In large bowl beat eggs on high speed 5 min
- 3 eggs
- 1 c sugar
- 2/3 cup canned pumkin
- 1 tsp lemon juice
- 3/4 cup flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 cup walnuts
- 1 cup sifted powdered sugar
- 2 3oz cream cheese
- 1/4 cup butter
- 1/2 tsp vanilla
Artichoke with Dipping Sauce
By trishg
Prep Time: 5 minutes Cooking Time: 25 minutes Yields: 2 servings
- 1 artichoke
- Juice of 1/2 lemon
- 1/2 cup of your favorite mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari
- 2 tablespoons agave nectar
Tomato Sauce
By trishg
1. Put all ingredients in a food processor or blender
- 8 roma tomatoes (chopped)
- 1 cup sun dried tomatoes, soaked for 2 hours (save soaked water)
- 3 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 3 pitted dates
- 1 tablespoon lemon juice
- Sea salt to taste
Quinoa Tabbouleh
By trishg
Prep Time: 5 minutes Cooking Time: 35 minutes Yields: 4 servings
- 1 cup quinoa
- 21/4 cups water
- 1 cucumber, peeled and diced
- 1 large carrot, peeled and diced
- 6 radishes, sliced thin
- 1 avocado, peeled and diced
- 1 bunch mint, minced
- 1/2 bunch parsley, minced
- 3 tablespoons extra virgin olive oil
- Sea salt to taste