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Recipes
Toasted Garlic Quinoa With Coriander Crusted Chicken
By MelanieAnn
Serves 2
- 3 tablespoons extra-virgin olive oil
- 4 cloves of garlic, very thinly sliced
- 1 cup quinoa, rinsed under cold water and strained
- 1 3/4 cups low-sodium chicken stock or mushroom broth
- 3 tablespoons dried cranberries, roughly chopped
- 3 tablespoons cooked TrūRoots sprouted lentils
- 3 tablespoons slivered almonds, toasted in a dry skillet
- 2 tablespoons roughly chopped parsley
- 2 tablespoons basil, finely sliced
- 2 (about 8 ounces each) chicken breasts, boneless, skinless
- 1 tablespoon coriander seeds, crushed in a bag with a mallet
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper to taste
Apple Cinnamon Loaf
By MelanieAnn
Preheat oven to 350 degrees
- 1/3 cup brown sugar (not packed)
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar...
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 apple, peeled and chopped
Golden Cornbread
By MelanieAnn
No-Stick cooking spray 2 large eggs 1 cup milk 1/4 cup vegetable oil 1-1/2 cups Martha White plain Enriched yellow
- No-Stick cooking spray
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 1-1/2 cups Martha White plain Enriched yellow corn
- meal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2-1/4 teaspoons baking powder
- 1/4 teaspoon salt
Saffron Rice and Gold Raisin Pilaf
By MelanieAnn
1. In a large frying pan over medium heat, heat the olive oil
- 1 tablespoon olive oil
- 1 onion, chopped
- 1-1/2 cups long-grained white rice
- 1 cup canned vegetable broth
- 2 cups water
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup golden raisins
- 1/4 cup dried currants
- 1/8 teaspoon saffron threads
- 2 tablespoons pine nuts, toasted
Mexican Chicken Soup
By MelanieAnn
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degre...
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
Beef Burgundy
By MelanieAnn
1. Dry beef with paper towels and season with salt and pepper
- 1 (5 pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
- Salt and Pepper
- 1 tablespoon vegetable oil
- 4 ounces bacon (about 4 slices), minced
- 3 onions, minced
- 1 carrot, peeled and minced
- 1/4 cup tomato paste
- 6 cloves garlic, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1/3 cup all-purpose flour
- 2 1/2 cups Pinot Noir
- 1 1/2 cups low-sodium chicken broth, plus extra as needed
- 1/3 cup soy sauce
- 2 bay leaves
- 2 cups frozen pearl onions
- 1/2 cup water
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1 pound cremini mushrooms, trimmed and halved if small or quatered if large
GUILT FREE VEGGIE BEAN BURGER
By MelanieAnn
Heat 2 tablespoons olive oil in a medium skillet over medium high heat
- 1/4 red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 cup finely chopped kale, tough center stems removed
- 2 cloves garlic, finely chopped
- 1 teaspoon smoked paprika
- 2 (15 ounce) cans white beans, drained and rinsed
- 3/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- 6 soft hamburger buns, toasted, for serving
- Lettuce and tomato, ketchup, mustard, mayo, for serving (or any other topping you may desire!)
Couscous with Almonds, Raisins and Saffron Onions
By MelanieAnn
Put the raisins in a small bowl, cover with 3 cups hot water, and set them aside to plump
- 1 cup raisins
- 4 1/8 cups water
- 1/4 tsp. saffron
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- 1 medium onion, diced
- Freshly grated zest of 1 orange
- 2 cups couscous
- 1 cup fresh orange juice
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 1/2 tsp. cumin
- 1 tsp. sea salt
- 1 cup slivered almonds, toasted
- 1/2 About 1/2 cup basic citrus dressing (see below)
- Chopped fresh flat-leaf parsley or mint, for garnish
- Basic Citrus Dressing
- 1/2 cup California Olive Ranch extra virgin olive oil
- 4 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- Whisk all the ingredients together in a bowl.
Fresh Vegetable Soup
By MelanieAnn
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender
- 2 clove(s) (medium) garlic clove(s), minced
- 2 medium uncooked carrot(s), diced
- 2 small uncooked zucchini, diced
- 2 cup(s) uncooked savoy cabbage, or other variety, shredded
- 2 cup(s) uncooked Swiss chard, chopped
- 2 cup(s) uncooked cauliflower, small florets
- 2 cup(s) uncooked broccoli, small florets
- 1 medium uncooked onion(s), diced
- 1 medium sweet red pepper(s), diced
- 1 rib(s) (medium) uncooked celery, diced
- 2 tsp thyme, fresh, chopped
- 6 cup(s) vegetable broth
- 2 Tbsp parsley, or chives, fresh, chopped
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 Tbsp fresh lemon juice, optional
True Mexican Queso
By MelanieAnn
Prepare all ingredients for cooking
- Double Boiler
- 1 large tomato, diced
- 1/4 medium green bell pepper, diced small
- 1/4 medium onion, chopped finely
- 2 cans choppws green chiles with juice
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt (or not, the Velveeta is salty)
- 1 cup butter
- 3 pounds Velveeta cheese, cubed into 1/2" cubes
- 2 1/2 cups milk