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Recipes
Sweet Potato and Leek Custard
By KEGMD
Preheat an oven to 325°F (165°C)
- Canola oil as needed
- 2 Tbs. olive oil
- 4 medium leeks, white and light green portions, halved lengthwise and cut crosswise into half-moons
- 1/2 cup (125 ml) sherry
- 2 1/2 cups (625 ml) heavy cream
- 2 garlic cloves, minced
- 4 drops of hot sauce
- 2 tsp. ground coriander
- 3 cups (750 g) roasted and pureed sweet potatoes
- 4 oz. (125 g) Blackberry Farm Singing Brook or pecorino romano cheese, shredded
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 4 eggs
- Blackberry Farm Brebis or Singing Brook cheese for garnish
- Blackberry Farm apple-onion jam or caramelized shallots for garnish
Pumpkin Quinoa Breakfast Loaf
By KEGMD
Preheat oven to 350°F. Mix all ingredients together and pour into a sprayed mini loaf pan
- 1/2 cup quinoa flakes
- 1 tbsp ground flaxseed
- 1/2 cup egg whites
- 1/4 cup canned pumpkin
- 1/4 cup msahed banana
- 1/2 tsp almond extract
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- dash of cinnamon
- dash of nutmeg
- dash of cloves
- dash of ginger
- Stevia to taste
Seared Ahi Tuna with Warm White Bean Salad
By KEGMD
To cook the beans, pick them over, discarding any misshapen beans and grit
- 1 cup dried cannellini beans
- 1 carrot, peeled and cut into 4 or 5 chunks
- 1 celery stalk, cut into 4 or 5 chunks
- 1/2 yellow onion
- 1 garlic clove, lightly smashed
- Fine sea salt, to taste
- 1 large tomato, cored, peeled, seeded and diced
- 1/2 small red onion, minced
- 1 large garlic clove, finely minced
- 2 Tbs. chopped fresh basil
- 1 Tbs. chopped fresh flat-leaf parsley
- 3 Tbs. extra-virgin olive oil
- 2 tsp. red wine vinegar, or to taste
- Sea salt and freshly ground pepper, to taste
- 1 tsp. fennel seeds
- 4 ahi tuna steaks, each about 6 oz.
- 2 Tbs. extra-virgin olive oil
Crabmeat-and-Spinach Lasagna
By KEGMD
Cook noodles according to package directions; drain and set aside
- 9 uncooked lasagna noodles
- 2 tablespoons butter or margarine
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 red bell pepper, finely chopped
- 3 garlic cloves, minced
- 3 (8-ounce) cartons sour cream
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
- 1 pound fresh lump crabmeat, drained
- 4 cups (16 ounces) shredded mozzarella and provolone cheese, divided
- Garnish: fresh basil leaves
Slow Cooker vegetarian Pasta e Fagioli
By KEGMD
Slow Cooker Vegetarian Pasta e Fagioli Soup Recipe with Whole Wheat Orzo (and the Ninja Cooker!) | Kalyn's Kitchen...
- 2 T olive oil
- 1 large onion, chopped
- 1 cup sliced celery
- 1/2 cup chopped carrots
- 1 T minced garlic
- 1 tsp. Italian Herb Blend (Use any brand of Italian seasoning that you have.)
- 2-3 tsp. Spike Seasoning (Or substitute any type of all-purpose seasoning blend that you like.)
- 1/2 tsp. ground fennel (probably optional, but it adds a lot of flavor.)
- 1/2 tsp. red pepper flakes
- 2 cans (15 oz.) red beans, rinsed and drained
- 3 cans (14 oz.) vegetable broth (or use homemade vegetable stock, which would be fantastic in this)
- 8 oz. can tomato sauce
- salt and fresh ground black pepper to taste
- several pieces Parmesan rind (optional, but does add wonderful flavor to the soup)
- 1/2 cup 100% Whole Wheat Orzo Pasta (could substitute any type of small whole wheat pasta, or use brown rice for gluten-free variation)
- 2 T good quality balsamic vinegar
- freshly grated Parmesan cheese for serving
- chopped fresh parsley for serving
MIRAVAL ARIZONA RESORT & SPA Spiced ginger cake
By KEGMD
In a large bowl mix together flour and spices and set aside In a separate bowl whisk together sugar, ginger, oil a
- 3 1/2 cups All Purpose Flour
- 2 tsp Cinnamon
- 1 tsp Clove
- 1 tsp Fresh Ground Black Pepper
- 1 1/2 cups Dark Molasses
- 1 1/2 cups Granulated Sugar
- 1 1/2 cups Vegetable Oil
- 1/4 cup Fresh Ginger, Minced
- 1 Tbsp Baking Soda
- 1 1/2 cups Boiling Water
- 4 Eggs
Sweet Broccoli Slaw Salad
By KEGMD
Pamela's
- 2 (12 ounce) packages broccoli slaw mix
- 1 cup light or regular mayonnaise
- 1/2 cup sugar
- 2 tbsp cider vinegar
- 1 small red onion, chopped
- 1/2 cup sweetened dried cranberries
- 4 bacon slices, cooked and crumbled
- 1/2 cup toasted chopped pecans, optional
Butternut Squash Soup
By KEGMD
Original butternut squash soup recipe from the butternut squash puree bottle at W-S
- 1/4 cup butter
- 2 medium onions, diced
- 3 cups warmed chicken or vegetable broth
- 32 oz butternut squash puree
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sage
- 1/4 tsp nutmeg
- 1 c whipping cream (or half and half)
Easy Brunswick Stew
By KEGMD
Preparation Trim roast and cut into 2-inch pieces
- 3 pounds boneless pork shoulder roast (Boston Butt)
- 3 medium-size new potatoes, peeled and chopped
- 1 large onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (18-ounce) bottle barbecue sauce
- 1 (14-ounce) can chicken broth
- 1 (9-ounce) package frozen baby lima beans, thawed
- 1 (9-ounce) package frozen corn, thawed
- 6 tablespoons brown sugar
- 1 teaspoon salt
Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe
By KEGMD
This vegetarian stew has a lot going for it
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh ginger, minced
- 2 teaspoons ground coriander
- 1 teaspoons coriander seeds
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 cups coarsely chopped tomatoes, canned or fresh
- 2 cans (15 ounces each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
- 2 cups (packed) fresh spinach leaves