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Recipes
Mixed Fruit Crumble
By ladygourmet
In a small saucepan, whisk sugar and cornstarch together
- For Fruit Filling:
- 2 full tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen whole strawberries
- 1 apple - cored, peeled and chopped
- 2 tablespoons raisins
- 1/2 teaspoon vanilla
- For Topping:
- 3 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 1/2 cup rolled oats
- 1 tablespoons flour
Turkey Breast Stuffed with Apricots & Cilantro
By ladygourmet
This recipe is fresh and delicious and is so simple to make
- You will need:
- 1 – 10 lb. turkey breast
- 1 tsp. paprika
- Stuffing:
- 1 cup fresh cilantro
- 4 cloves garlic
- 1/4 of a lemon (with skin)
- 4 tablespoons honey
- 4 tablespoons olive oil
- 1 tsp. oregano
- 4 tablespoons balsamic vinegar
- 1/2 cup dried Apricots
Zucchini with Rice and Coconut Milk
By ladygourmet
Heat a sauce pan with the olive oil and add the onion, garlic and zucchini
- 3 – 4 cups of zucchini – sliced
- 1 onion – sliced thin
- 3 cloves of garlic – chopped
- Healthy handful of fresh basil – sliced
- 1 cup chicken broth
- 1 tablespoon – lemon juice
- 13.5 oz can of coconut milk
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. curry powder
- 2 tablespoons olive oil
- 1 1/2 cups uncooked rice
Zucchini Salad Pita Pockets
By ladygourmet
Prepare the barley as directed; drain and cool
- 1 cup of instant barley
- 2 zucchini
- 2 cloves garlic
- 2 carrots
- 1/2 cup Italian parsley
- 1/4 red onion
- 1 cup chick peas – drained
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- 1/2 tsp. curry
- Juice of 1/2 lemon
- 1/4 cup olive oil
- 8 oz. cheddar cheese – shredded
- Whole wheat pita pockets
Baked Chicken with Fresh Tomatoes and Basil
By ladygourmet
Preheat Oven 350 degrees: Clean and pat dry the chicken thighs
- For the Tomato and Basil Topping:
- 10 – 12 chicken thighs – with skin and bone
- 1 cup of fresh basil – chopped
- 1 bulb of fresh garlic - chopped
- 2 large plum tomatoes – diced (not too small)
- 1 tablespoon of lemon juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tablespoons of grated Parmesan cheese
- 3 tablespoons olive oil
- Rub:
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. brown sugar
Classic Vanilla Bundt Cake with a Salted Caramel Drizzle
By ladygourmet
Preheat oven to 350 degrees F
- Caramel Sauce:
- 1 1/4 cup self-rising flour
- 1/4 cup soft wheat flour
- 3/4 cup sugar
- 2 eggs
- 1/2 cup oil
- 1 tablespoon vanilla extract
- 1/2 cup sour milk (1/2 cup milk + 1 teaspoon vinegar) or buttermilk
- 1/2 cup sugar
- 4 tablespoons butter
- 1/4 - 1/2 cup cream
- Coarse Sea Salt for garnish
Fresh Tomato Sauce w/ Sautéed Zucchini & Spaghetti
By ladygourmet
For the Zucchini: Place the sliced zucchini in a bowl; add the seasonings, lemon juice and canola
- For the Zucchini:
- 4 zucchini – peeled and sliced
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 2 – tbs. canola oil
- For the Fresh Tomato Sauce:
- 10 – 12 fresh beefsteak tomatoes quartered
- 5 cloves garlic – chopped
- 1 tbs. sugar
- 1 tbs. salt
- 1 tbs. dried oregano
- 1/2 cup fresh basil ripped
- 1/2 tsp. red pepper flakes
- Romano cheese for grating
- 3 tbs. olive oil
- 1 lb. of your favorite spaghetti
- Asiago cheese shavings for garnish
- Olive oil for drizzling over the finished dish
Pork Soup with Escarole
By ladygourmet
In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano
- For the Escarole:
- 2 carrots – diced
- 3 stalks celery – chopped
- 1 small red onion – diced
- 4-5 cloves of fresh garlic – chopped
- 1/4 cup of fresh parsley – chopped
- 1/4 cup of fresh basil - chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 2-3 tablespoons olive oil
- 5-6 cups of chicken broth
- 2 cups shredded pork (from leftover pork)
- 1 lb. of your favorite macaroni for soup
- Fresh Romano or Parmesan cheese for grating
- 1 head of escarole – cleaned and cut
- 4-5 cloves of fresh garlic - chopped
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 2-3 tablespoons olive oil
Shepherd’s Pie
By ladygourmet
Adapted from: Richard Simmons ~ Deal – A – Meal
- 18 ounces lean ground beef
- 2 tablespoons olive oil
- 1 onion –sliced
- 2 carrots – diced
- 1 quart of mushrooms – sliced
- 1 cup canned crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tsp dried oregano
- 2 1/2 tablespoons all-purpose flour
- 1 cup chicken broth or beef broth
- 5 potatoes – washed with skin
- 2 tablespoons butter
- 1/4 cup low fat milk
- 1/4 cup parsley
- 1/2 tsp black pepper
- 1/2 tsp paprika
Homemade Salsa and Tostitos Chips with Cheese
By ladygourmet
Preheat Oven 350 degrees: Place Tostitos on a baking pan and sprinkle the shredded cheese on top
- For the Salsa:
- 1 bag of your favorite Tostitos chips
- 1 cup of shredded cheddar cheese – or your favorite cheese
- Dashes of ground cumin
- 3 jalapeño’s
- 1 small red onion - sliced
- 1 dill pickle
- 2 cloves garlic
- 2 tablespoons honey
- 1/4 cup ketchup
- 1/2 tsp. salt
- 1 tablespoon of olive oil