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Recipes
Irish Brown Bread
By glomcrae
Heat oven to 425 degrees. Coat a large baking sheet with cooking spray
- 1-1/2 cups all-purpose flour
- 1-1/4 cups whole wheat flour
- 3/4 cup quick oats
- 1/2 cup wheat germ
- 2 t. baking soda
- 1 t. salt
- 1-3/4 cups buttermilk
- 2 T honey
Perfect Pork Tenderloin
By glomcrae
NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how wel...
- 1 lb boneless pork tenderloin (approximate)
- salt and pepper
- dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
French Toast-Topped Chicken Potpie
By glomcrae
Heat oven to 450 degrees. Coat an 8 x 8 inch glass baking dish with cooking spray
- 1 T. butter
- 1 T extra virgin olive oil
- 3 T all-purpose flour
- 1 (5 1/2 oz) can reduced fat chicken broth
- 1 1/2 cups cubed (1/2 inch) butternut squash
- 2 cups cooked and shredded boneless, skinless chicken breast
- 1 cup frozen baby peas
- 1/3 cup reduced-fat sour cream
- 1 t lemon juice
- 1/2 t salt
- 1/2 t ground black pepper
- 1/2 t dried herbs de Provence (or thyme)
- 1/3 cup ow-fat milk
- 2 large eggs
- 6 slices bread, halved diagonally, crusts trimmed
Massaged Kale Salad
By glomcrae
from Aariti's Party
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Crispy Baked Pork Tenderloin
By glomcrae
Flatten pork tenderloin pieces to 1/4-in
- 1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
- 1/4 cup butter, melted
- 1/4 cup mayonnaise
- 4 to 5 teaspoons prepared mustard
- 1-1/4 cups crushed herb-seasoned stuffing mix
Homemade Pesto
By glomcrae
Barefoot Contessa
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Picnic Basket Bread
By glomcrae
Preheat oven to 375°. Mix cheese, spinach, chicken, onion, and 1/4 teaspoon salt for filling
- 1 (1/4 ounce) package active dry yeast
- 2 1/2-3 cups flour
- 1 tablespoon sugar
- 2 cups chopped cooked chicken
- 1 1/2 cups shredded swiss cheese
- 1 (10 ounce) boxes frozen chopped spinach, thawed and drained
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped onion
- 1 beaten egg white
- 2 tablespoons sesame seeds
- 1 1/4 teaspoons salt
Muesli
By glomcrae
Cooking Thin w/ Chef Kathleen
- 1/2 cup old-fashioned rolled oats
- 1/2 cup skim milk
- Dash ground cinnamon
- 1 Tablespoon raisins
- 1/2 apple, peeled, cored, and sliced
- 1 Tablespoon plain low-fat yogurt
Hurry-Curry Chicken Salad
By glomcrae
from Take Five for Every Occasion
- 2 cups chopped chicken, or
- 3 grilled chicken breasts from the drive-thru, chopped
- 1 cup green grape halves
- 1 cup mayonnaise
- 1 Tablespoon curry
- 2 Tablespoons chopped chutney
Barb's Baked New Potatoes
By glomcrae
from Take Five for Every Occasion
- 12 unpeeled new potatoes, cooked, sliced
- 1 cup shredded sharp Cheddar cheese
- 2 slices bacon, crisp cooked, crumbled
- 1/2 cup butter, melted
- 1 teaspoon salt