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Recipes
Tabbouleh with Edamame and Feta
By glomcrae
Servings: 6 (about 1 1/4-cup) servings Calories320 Total Fat (g)13 Saturated Fat (g)2 Cholesterol (mg)8 Sodium (mg)
- 2-1/2 cupswater
- 1-1/4 cupsbulgur
- 1/4 cuplemon juice
- 3 tablespoonspurchased basil pesto
- 2 cups fresh or thawed frozen edamame
- 2 cupscherry tomatoes, cut up
- 1/3 cupcrumbled feta cheese
- 1/3 cupthinly sliced green onions
- 2 tablespoonssnipped fresh parsley
- 1/4 teaspoonground black pepper
- Fresh parsley sprigs (optional)
Mexican Chocolate Cake
By glomcrae
Heat oven to 350 degrees. You'll need two 8 x 2" round cake pans coated with nonstick spray
- 1 box (18.25 oz) devil's food cake mix
- 2 t. ground cinnamon
- 1 cup mini semisweet chocolate chips
- Chocolate Buttercream Frosting
- 2 sticks (1 cup) butter, softened
- 1/2 cup unsweetened cocoa powder
- 1 jar (7 or 7.5 oz) marshmallow cream
- 1 cup confectioner's sugar
Nutty Oven Fried Fish
By glomcrae
294 cal 7 g fat 46 g protein 12 g carbs 2 g fiber
- 1/3 cup seasoned bread crumbs
- 1/4 cup almonds, crushed
- 1/2 cup buttermilk
- 4 fish filets
- 1 lemon, cut in quarters
Oven Roasted Chicken and Root Vegetables
By glomcrae
Heat over to 400 degrees. You'll need a large roasting pan lined with nonstick foil
- 1 roasting chicken (5-1/2 lb.), giblets reserved for another use
- 1/2 t. each salt, pepper and dried thyme
- 6 small red potatoes, halved
- 1/2 small rutabaga, peeled and cut in 1-1/2" chunks
- 1 medium red onion, cut in 12 wedges
- 2 large carrots, cut into 2" lengths, thicker parts halved lengthwise
- 3 small parsnips, peeled and cut in 2" lengths, thicker parts halved lengthwise
Hungry, Hungry Artichoke Hummus
By glomcrae
www.hungry-girl.com PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0
- 1 cup canned artichoke hearts, drained
- 1/4 cup fat-free vegetable broth
- 1/4 cup plain fat-free Greek yogurt (like Fage Total 0%)
- 1 tbsp. lemon juice
- 1 1/2 tsp. crushed garlic
- 1/2 tsp. dried parsley flakes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika
- One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
- Optional garnish: additional parsley flakes and paprika
Red Potato Salad
By glomcrae
Bring a large pot of salted water to a boil
- 3 pounds unpeeled red potatoes
- 4 eggs
- 1 1/2 cups mayonnaise
- 2 tablespoons milk
- 2 tablespoons distilled white vinegar
- 1/2 cup sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sliced celery
Talitha Anne's Microwave Applesauce
By glomcrae
Cooking Thin w/ Chef Kathleen
- 2 1/2 pounds apples
- Dash cinnamon (or more to taste)
- 2 Tablespoons sugar
- Water or apple cider or apple juice if necessary
Sauteed Edamame
By glomcrae
Heat oil in a large skillet over medium heat
- 2 tablespoons canola oil
- 1 medium onion, diced
- 2 teaspoons chopped garlic
- Salt and freshly ground black pepper
- 1 (10-ounce) bag frozen shelled edamame, thawed
Lemon Cornmeal Cake
By glomcrae
Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray
- Sugar Glaze:
- Baking spray (cooking spray with flour)
- 2-1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 t. baking powder
- 1/2 t each baking soda and salt
- 2 sticks unsalted butter, softened
- 1-3/4 cups sugar
- 1 T grated lemon zest
- 1/4 cup lemon juice
- 4 large eggs
- 1 cup buttermilk or plain yogurt, stirred to loosen
- 1 cup sugar
- 1/2 cup lemon juice
Fresh Fruit Dressing
By glomcrae
from Tea Time at the Masters
- 1 Tablespoon poppy seed (or celery seed)
- 1/3 cup sugar
- 1/4 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 cup smooth applesauce
- 1/4 cup honey
- 3 Tablespoons lemon juice
- 1 Tablespoon vinegar
- 1/4 teaspoon lemon rind, grated
- 1/2 cup oil