Tcasteel2000's profile page
Recipes
Gingerbread bells
By tcasteel2000
Preheat oven to 350 degrees F, with racks in upper and lower thirds
- 3 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3/4 cup packed dark-brown sugar
- 1/2 cup˙(1 stick) unsalted butter, room temperature
- 1 large egg
- 2/3 cup unsulfured molasses
- 6 cups confectioners sugar, sifted
- 1/2 cup pasteurized egg whites
- 3/4 teaspoon cream of tartar
- Desired food coloring
Crockpot Lentil Soup
By tcasteel2000
Place all ingredients except mushrooms in a slow cooker
- 2 cups dry lentils
- 2 cups uncooked brown rice
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 onion, chopped
- 8 cups water
- 15 oz can chicken broth
- 1 teaspoon garlic powder
- Black pepper to taste
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup sliced mushrooms, Baby Bella or your favorite
Chicken-Fried Steak
By tcasteel2000
Candace Grantham, Dallas, Texas, Southern Living MARCH 2005
- 1 1/2 teaspoons salt, divided
- 2 teaspoons pepper, divided
- 1 to 1 1/2 pounds cubed round steaks
- 1 3/4 cups all-purpose flour, divided
- 1/8 teaspoon baking soda
- 1 cup water
- Vegetable oil
- 1 (14.5-ounce) can chicken broth
Cherry Pecan Chicken Salad
By tcasteel2000
Chicken salad is definitely one of my favorite options for lunch or a summertime dinner
- Cherry Pecan Chicken Salad
- 1 lb. boneless, skinless chicken breast, fully cooked and diced or shredded
- 3 green onions, sliced
- 1/4 c. fresh parsley, minced
- 1 c. mayonnaise
- 1 T. lemon juice
- 1 t. freshly grated lemon zest, optional
- 1 t. salt
- 1/2 t. black pepper
- 1/2 c. pecan pieces
- 1/2 c. pitted and sliced fresh cherries, or grapes, or sweetened dried cranberries
Thai Chicken Pizza
By tcasteel2000
Place oven rack in the lowest position; preheat to 450°F
- 20 ounces whole-wheat pizza dough
- 1/4 cup smooth natural peanut butter
- 3 tablespoons water
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 1 clove fresh garlic, minced
- 1 teaspoon canola oil
- 8 ounces organic chicken breast, boneless and skinless, trimmed and diced
- 1 medium organic red bell pepper, diced
- 4 whole organic scallions (green onions), thinly sliced
- 2/3 cup part-skim shredded mozzarella cheese
5-Layer Flat Belly Dessert
By tcasteel2000
Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan
- 1 box devil’s food cake mix
- 1 cup nonfat Greek yogurt
- 1 cup water
- 4 cups fat-free ricotta
- 1 cup coconut milk, well stirred
- 1 cup shredded, toasted sweetened coconut
- 4 tablespoons agave syrup
- 1/2 cup toasted oats
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup finely chopped walnuts, lightly toasted if desired
- 4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
- 2 ounces bittersweet chocolate, for shaving
- Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees.
Italian Bread Salad (Panzanella)
By tcasteel2000
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 6 cups rustic Italian or French bread, cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1 1/2 pounds tomatoes, cored, seeded, and cut into 1-inch pieces
- 3 tablespoons red wine vinegar
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1 shallot, sliced thin
- 1/4 cup chopped fresh basil
Barilla® Veggie Penne with Roasted Butternut Squash, Fennel, Grape Tomatoes and Toasted Pistachios
By tcasteel2000
PRE-HEAT oven to 425F on a baking sheet, season butternut squash with 1 Tbsp
- 8 ounces dry Barilla® Veggie Penne
- 3 tablespoons coconut oil
- 2 cups butternut squash small diced
- Salt and black pepper to taste
- 1 leek cut in thin rounds
- 1/2 fennel bulb sliced thin
- 1 pint grape tomatoes halved
- 2 tablespoons toasted pistachios chopped
- garnish fennel frond
Bright and Zesty Broccoli
By tcasteel2000
Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat...
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons grated orange zest
- 1/2 teaspoon red pepper flakes
- 1 head broccoli, cut into small pieces with stalks peeled
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed orange juice
Cold cream of tomato and peach soup
By tcasteel2000
Cook 1 chopped onion in 2 tablespoons butter for 5 minutes
- 1 chopped onion
- 2 tablespoons butter
- 2 pounds chopped tomatoes
- 1/2 pound chopped peeled peaches
- 1/2 cup cream (optional but good)
- chopped tarragon.
- 1 medium potato
- 4 large tomatoes
- 7 ounces good canned tuna
- 1/4 chopped black olives
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Chopped chives