Marck's profile page
Recipes
Protein Pancakes
By marck
In a large bowl, mix together eggs, whites, and rolled oats
- 3 whole eggs
- 3 egg whites
- 1/2 C rolled oats
- 2 medium zucchini
- 1/2 yellow onion
- 1 tsp parsley
- pinch of salt and ground pepper
- 1/2 tsp minced garlic
- 1 tsp extra-virgin olive oil
Marinated Goat Cheese
By marck
This came from "Vegetarian Sandwiches" by Paulette Mitchell
- One 4- to 6-ounce log fresh white goat cheese
- 1/4 C extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary
- 1 tsp minced fresh basil
- 1/2 tsp freshly ground pepper
- salt to taste
Hoppin' John
By marck
From Deborah Madison's "The Vegetarian Table: America" Nutrition information per serving: 519 calories; 20% of ...
- 2 Tbsp peanut oil
- 1 Tbsp butter
- 1 large yellow onion
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/4 tsp chipotle chile powder or regular chile powder
- 1/8 tsp ground allspice
- 4 C frozen or reconstituted black-eyed peas
- 1 tsp salt
- Freshly grond pepper
- 1 C long-grain white rice, cooked according to package directions
Pear Crostini
By marck
Another recipe from Paulette Mitchell's "Vegetarian Sandwiches
- 1 large pear at room temperature, cored and halved lengthwise
- 1 Tbsp. pure maple syrup
- 8 crostini (instructions for making appear at end of directions below)
- 1/4 C Marinated Goat Cheese (it's another recipe I have stored here at Key Ingredient), or garlic and herb-flavored goat cheese
- 3 Tbsp freshly grated Parmesan cheese
Spicy Shrimp and Rice
By marck
Weight Watchers recipe. 4 pts per serving (1-1/2 cups shrimp mixture w/ 3/4 cups rice)
- 1 C long-grain white rice
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 garlic cloves, chopped
- 1-1/2 C strained tomatoes (or if you can't find that, use regular canned tomato puree -- that's what I've been using)
- 1 tsp Cajun seasoning
- 1/4 tsp red pepper flakes
- 3/4 lb medium shrimp, peeled and deveined
- 1 tsp grated lemon zest
Ginger Ale (Home-made)
By marck
Originally from Vegetarian Times in 2005, this is a favorite in our family
- 2 C light brown sugar
- 1/2 lb fresh ginger, peeled and cut into 1/4-inch thick "coins"
- 1 cinnamon stick
- 2 C water
- pinch cayenne pepper
- sparkling water
Chicken and Dumplings
By marck
From America's Test Kitchen, an updated recipe from 2011
- STEW
- 2-1/2 lbs bone-in, skin-on chicken thighs, trimmed
- Salt and pepper
- 2 tsp vegetable oil
- 2 small onions, minced (about 1-1/2 cups)
- 2 carrots, peeled and cut into 3/4-inch pieces
- 1 celery rib, chopped fine
- 1/4 C dry sherry
- 6 C low-sodium chicken broth
- 1 tsp minced fresh thyme
- 1 lb chicken wings
- 1/4 C chopped fresh parsley
- DUMPLINGS
- 2 C (10 oz) unbleached all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 C cold buttermilk (or substitute 1/2 cup plain yogurt thinned with 1/4 cup milk)
- 4 Tbsp (1/2 stick) unsalted butter, melted and cooled
- 1 large egg white
Basic Egg Salad
By marck
From some Internet site. I searched specifically on "kid-friendly" 'cause this was going to be my daughters' first ...
- 8 large hard-boiled eggs
- 2 Tbsp mayonnaise
- 1 Tbsp mustard
- 1 tsp dried dill
- salt, pepper and sugar to taste
Chicken, Mushroom and Brown Rice Slow Cooker Casserole
By marck
Weight Watcher's dish (5 pts
- Cooking spray
- 8 skinless chicken thigh(s), about 2 1/2 oz each
- 2 C chicken broth, reduced-sodium
- 1/2 lb cremini mushrooms, sliced
- 1 C leeks, white and pale green parts only, thinly sliced, washed carefully for grit
- 1 C carrots, thinly sliced
- 1 C celery, thinly sliced
- 3/4 C uncooked brown rice, medium-grain (such as brown Arborio)
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried sage
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground
Cream Cheese Jam Ice Diamonds
By marck
From December 2013 issue of Martha Stewart Living
- 4 sticks unsalted butter, softened
- 8 oz cream cheese, room temperature
- 1/2 tsp coarse salt
- 1/4 C confectioner's sugar, plus more for rolling and dusting
- 4 C all-purpose flour
- 1 tsp pure vanilla extract
- 1 C raspberry preserves