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Recipes
Edamame Salad
By Stina
Part boil edamame and drain
- 2 cups of Edamame
- 2 Tbsp of olive oil
- Lemon zest (whole lemon)
- Lemon juice (half lemon)
- Salt
- Pepper
- Pecorino cheese
- Mint
- .
Bacon Tomato Pie
By Stina
1. Bake pie shell for 5 minutes at 425 degrees
- 1 pie crust shell
- 3 md tomatoes, peeled, sliced thick
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp basil, dried
- 1/4 c onion, chopped
- 4 slc bacon, cut up, cooked
- 1/2 c mayonnaise
- 2 c cheddar cheese, shredded
Healthier Monkey Bread I
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1/3 cup white sugar
- 2 teaspoons ground cinnamon
- 36 ounces refrigerated whole wheat pizza dough
- 1/2 cup chopped walnuts, optional (optional)
- 1/2 cup raisins, optional (optional)
- 6 tablespoons butter
- 1 cup packed brown sugar
Peanut Butter Granola Clusters
By Stina
Instructions Preheat oven to 325F
- 1/3 cup creamy-style natural peanut butter
- 1/2 cup brown rice syrup or honey
- 1 tablespoon maple syrup
- 1 teaspoon extra-virgin olive oil
- 1 1/2 cups uncooked old-fashioned oats
- 1/2 cup chopped almonds
- 1/2 cup sweetened dried cranberries
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- Cooking spray
Shrimp and Pesto Linguine
By Stina
Boil 12 oz linguine until al dente, reserving 1 cup of the pasta cooking water
- 12 oz package of linguine
- 1 lb large, raw peeled shrimp
- 1 tsp olive oil
- 2 Roma (plum) tomatoes
- 6 oz of homemade basil pesto – or store bought 6 oz tub
- 1/4 cup freshly chopped Italian parsley
- Freshly grated Parmesan cheese
Guacamole Recipe
By Stina
Mince jalapeno and toast them in a small fry pan over medium heat
- 4 ripe avocados
- 2 cloves of garlic (about a tablespoon chopped)
- 1 medium jalapeno
- 1/3 cup of finely chopped red onion
- 2 sprigs of green onion finely chopped
- 1/4 cup chopped, fresh cilantro
- 1 teaspoon of ground cumin
- juice of 1/2 lime
- 1 roma tomato, seeded and diced
- salt and pepper
Ciabatta Rustic Hard Crusted Italian Bread Recipe
By Stina
Place in a small bowl yeast,milk and stir, let stand 5 minutes
- To make the Bread:
- For Sponge Starter Mix
- 1/8 teaspoon active dry yeast
- 2 tablespoons water
- 1/3 cup room-temp water
- 1 cup bread flour
- To make sponge: stir together, warm water and yeast.
- Let stand 5 minutes, until foamy.
- Place yeast mixture to another bowl and add warm water and the 1 cup of flour.Stir for 4 minutes. Cover bowl with plastic wrap.
- Let stand at cool room temp at least 12 hours and up to 1 day.
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk
- 2/3 cup warm water
- 1 tablespoon extra virgin olive oil
- 2 cups bread flour
- 1 1/2 teaspoons sea salt
- 1 teaspoon sugar
Raspberry Banana Smoothie
By Stina
DIRECTIONS Place banana in freezer for 10 minutes or until slightly firm
- 1 medium banana, peeled and sliced
- 3/4 cup fresh raspberries
- 4 packets SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber
- 3/4 cup 1% low-fat milk
- 1/2 teaspoon pure vanilla extract
Marinated Shrimp-and-Artichokes
By Stina
1. Whisk together balsamic vinegar and next 4 ingredients in a bowl
- 1/4 cup white balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 3 tablespoons olive oil
- 1 (0.75-oz.) envelope garlic-and-herb dressing mix
- 1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
- 1 (14-oz.) can artichoke hearts, drained and cut in half
- 1 (6-oz.) can large black olives, drained
- 1 cup halved grape tomatoes
- 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
- Small fresh basil leaves
Double Delight Peanut Butter Cookies
By Stina
1.Combine peanut butter and powdered sugar; stir until completely blended