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Recipes
Fresh Peach Sauce Recipe
By MaryEllen
In a large saucepan, bring water, sugar, cornstarch and nutmeg to a boil; boil for 1 minute
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- Dash ground nutmeg
- 1 cup sliced peeled fresh peaches
- 1/8 to 1/4 teaspoon almond extract
Butternut Squash Lasagna
By MaryEllen
Chef K.T. Leary provides this recipe, which used up a large donation of butternut squash
- For the béchamel:
- 2 1/2 cups milk
- 1 bay leaf
- Pinch of nutmeg
- Salt and pepper to taste
- 2 tablespoons melted butter
- 4 tablespoons flour
- For the filling:
- 2 1/2 cups ricotta cheese
- 1 3/4 cups Parmesan, divided
- 1 cup crumbled chèvre or goat cheese
- 1 1/2 cups sour cream
- 1/4 cup chopped fresh herbs (basil, oregano, parsley or marjoram, or a combination)
- 3 eggs, lightly beaten
- 1/2 teaspoon chopped garlic
- 1 teaspoon salt
- Pepper to taste
- 2 large butternut squash
- 1 cup grated mozzarella, divided
Foolproof Bone Broth
By MaryEllen
Recipe was for a slow cooker
- 12 c. filtered water
- 4 lbs. beef / bison / lamb marrow and knuckle bones*
- 1/2 c. apple cider vinegar
- 1 onion, roughly chopped
- 4-6 sprigs fresh herbs (thyme and sage are used here but rosemary is my favorite)
- 4 + cloves garlic
- sea salt, to taste
Chocolate Cream Pie, GF
By MaryEllen
Prepare and bake 1 homemade gluten free pie crust according to directions in recipe link
- cookie crust:
- 1 homemade gluten free pie crust, pre-baked
- OR
- 2 1/2 -3 cups gluten-free chocolate chip cookie crumbs (approximately 16-18 3″ cookies)*
- 2-3 Tbs. melted butter or non dairy alternative (I used Earth Balance® Buttery Sticks)
- pie filling:
- 1 1/3 cups regular coconut milk, canned with 12-14 grams of fat (I used So Delicious® Original Culinary Coconut Milk)
- 1 cup + 3 Tbs. egg nog (So Delicious® Coconut Milk vegan Nog) OR coconut or almond creamer (So Delicious® or Silk® have options in most grocery stores)
- ½ cup granulated cane sugar
- 1/3 cup gfJules™ Gluten Free All Purpose Flour
- 3 large egg yolks (or substitute like 9 Tbs. egg-free vegan mayo)
- ¼ tsp. sea salt
- 8 oz. semi-sweet chocolate chips or chocolate bars broken into squares (I used Pascha® Organic Allergen-Free Dark Chocolate 55% cacao with cocoa nibs for crunchy texture)
- 4 Tbs. butter or vegan butter (I used Earth Balance® Soy Free Buttery Sticks)
- 9 oz. So Delicious® CocoWhip (or regular whipped cream)
- 1 Chocolate bar (I used Pascha® Organic Allergen Free Dark Chocolate 55% cacao) – optional to make chocolate curls for garnish
Leftover Mashed Potato Cakes
By MaryEllen
These crispy, cheesy mashed potato cakes are the best way to give new life to leftover mashed potatoes
- 3/4 cup chopped bacon (from about 3 slices)
- 1 small yellow onion, peeled and minced
- 1 1/4 cups (250 g) leftover mashed potatoes
- 1 cup (4 oz) shredded sharp cheddar cheese
- 3/4 cup (105 g) gum-free gluten free flour blend
- 1 teaspoon mustard powder
- 1 tablespoon chopped scallions
- 1 teaspoon garlic salt (or 1/2 teaspoon garlic powder + 1/2 teaspoon salt)
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 4 tablespoons (56 g) vegetable oil, for frying
- Sour cream, for serving
- Hot sauce, for serving
- Fresh chopped herbs (parsley, chives, cilantro), for serving
Waffle Breakfast Casserole
By MaryEllen
Sandra Pickle made this for a breakfast but she used homemade Belgian waffles
- 1 pound Maple flavored pork sausage links. Cut and fried
- 6 frozen waffles, toasted and cubed
- 1 cup shredded cheddar cheese (4 ounces)
- 6 eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1/8 teaspoon black pepper
Sauerbraten
By MaryEllen
Pickled flavors and hearty meats are as quintessentially German as Volkswagen and Oktoberfest
- 3 to 4 pounds beef, sliced
- 1 onion, sliced
- 1 bay leaf
- 2 whole cloves
- 1 cup vinegar
- 2 cups water
Pecan Pralines
By MaryEllen
From Oak Alley Plantation, Valcherie LA
- 1 stick Butter
- 18 oz. Evaporated Milk
- 4 cups Sugar
- 1/4 cup Vanilla Extract
- 4 cups chopped Pecans
Chocolate Chip Cookie in a Cup
By MaryEllen
Instructions Start by melting your butter in the microwave
- 1 Tablespoon Butter
- 1 Tablespoon Granulated White Sugar
- 1 Tablespoon of firmly packed Dark Brown Sugar
- 3 Drops of Vanilla Extract
- Small Pinch of Kosher Salt
- 1 Egg Yolk (discard the egg white or save for different recipe)
- Scant 1/4 of All Purpose Flour (slightly less than 1/4 of a cup)
- 2 heaping tablespoons of Semi Sweet Chocolate Chips
Cashew Mint Salad Dressing
By MaryEllen
Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013)
- 1/2 cup raw cashews
- 1/4 cup lightly packed fresh mint leaves
- 1/4 cup unseasoned rice vinegar
- 1/4 cup water
- 1 teaspoon honey
- 1/4 teaspoon fine sea salt, plus more to taste