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Recipes
4 Ingredient Salmon
By MaryEllen
Forget fancy spices--four ingredients are all you need to make this deliciously simple supper
- 1/4 cup pure maple syrup (NOT pancake syrup!) or honey
- 1/4 cup soy sauce
- 2-3 cloves minced garlic
- 12 ounces fresh or thawed salmon
- Tips
Carrot Cake, GF and FODMAP
By MaryEllen
Our low FODMAP carrot cake is gluten-free and super easy to make - you don't even need a mixer, although one comes ...
- Cake:
- 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240 ml) vegetable oil, such as canola or rice bran
- 3/4 cup (149 g) sugar
- 1/2 cup (107 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 pound (455 g) carrots, scrubbed, stem ends trimmed and discarded, finely grated
- 3/4 cup (125 g) raisins
- 3/4 cup (75 g) toasted walnut halves or whole pecans, chopped
- Frosting:
- 6 tablespoons (3/4 stick; 85 g) unsalted butter, at room temperature, cut into pieces
- 3 cups (270 g) sifted confectioners’ sugar
- 1/2 cup (113 g) Green Valley Organics lactose-free cream cheese
- 2 teaspoons lemon juice, preferably freshly squeezed (see Tips)
Empanadas de Colombia, GF
By MaryEllen
Be advised, though, that the empanada dough should be shaped, filled and baked right away
- 1 1 1 pound skinless boneless chicken breast
- 1 16-ounce 1 16-ounce 16-ounce jar mild (or spicy) thick and chunky salsa (we love Chi-Chis brand)
- 2 2 2 cups (264 g) masa harina corn flour
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 to 1 1/4 1 to 1 1/4 to 10 (8 to 10 fluid ounces) warm water
- 4 to 6 4 to 6 6 ounces shredded melting cheese (mozzarella works, but so does Monterey jack or cheddar)
- 1 wash (1 egg beaten with 1 tablespoon lukewarm water)
- 1 1 1 quart-sized zip-top bag
Lasagna, Gluten Free
By MaryEllen
Classic gluten free lasagna is easy to make and tastes just like you remember
- For the sauce:
- Ingredients
- 1 1 1 tablespoon olive oil
- 1 1/2 1 1/2 1/2 cups (200 grams) diced onion
- 1 1/2 1 1/2 1/2 tablespoons (15 grams) minced garlic
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 2/3 2/3 2/3 cup (158 milliliters) red wine
- 1 28-ounce 1 28-ounce (794-gram) can diced tomatoes, undrained
- 1 14.5-ounce 1 14.5-ounce (411-gram) can diced tomatoes, undrained
- 1 6-ounce 1 6-ounce (170-gram) can tomato paste
- 1 1/2 1 1/2 1/2 teaspoons dried parsley
- 2 2 2 tablespoons (7 grams) chopped fresh basil
- 1 1/4 1 1/4 1/4 teaspoons salt
- For the meat:
- 1 1/2 1 1/2 1/2 pounds (680 grams) ground beef
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1 1/2 1 1/2 1/2 teaspoons dried Italian seasoning
- For the cheese mixture:
- 1 15-ounce 1 15-ounce 1 3/4 1 3/4 cups) container ricotta cheese
- 4 4 4 cups (453 grams) shredded mozzarella, divided
- 1 1/4 1 1/4 1/4 cups (120 grams) grated Pecorino Romano or Parmesan cheese, divided
- 1 1 1 egg (50 grams, weighed out of shell)
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 12-16 12-16 4 gluten free no-boil lasagna sheets (enough for 4 layers of noodles)*
- to to are using traditional dried lasagna noodles that must be boiled, first boil them to an al-dente texture and lay them out on tea towels to dry slightly before proceeding with the recipe as directed.
Gooey Chocolate-Caramel Fantasy
By MaryEllen
Directions 1. In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter
- Ingredients
- 1/3 cup butter, melted
- 2 cups chocolate wafer crumbs (about 38 wafers)
- 30 vanilla caramels
- 1/2 cup caramel ice cream topping
- 2 cups chopped pecans
- 1/4 cup whipping cream
- 3/4 cup semisweet chocolate pieces
- 1/4 cup whipping cream
Swedish Nuts
By MaryEllen
1. Heat oven to 300F. Line jelly roll pan with release foil or parchment
- 1 egg white
- 2 cup pecan halves
- 1/3 cup Splenda
- 2 tsp cardamom or cinnamon
- Servings: 8
- Nutrition Facts
- Serving size: 1/8 of a recipe (1.2 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 192.02
- Calories From Fat (86%) 164.58
- % Daily Value
- Total Fat 19.65g 30%
- Saturated Fat 1.69g 8%
- Cholesterol 0mg 0%
- Sodium 7.02mg <1%
- Potassium 124.13mg 4%
- Total Carbohydrates 4.15g 1%
- Fiber 2.76g 11%
- Sugar 1.11g
- Protein 3.01g 6%
- Reviews
- 4 stars - ME 1/24/2007
Autumn Vegetable Cobbler
By MaryEllen
This recipe calls for a cornbread topping
- 1 small onion, sliced
- 2 tsp olive oil
- 4 small red potatoes, cubed
- 2 carrots, chopped
- 1/4 cup water
- 2 medium leeks, halved lengthwise and cut into slices
- 2 cups chopped fresh spinach or other greens
- 1 cup vegetable broth
- 2 tsp all-purpose flour
- 3 Tbs minced fresh parsley
- 1 Tbs soy sauce
- 1/2 tsp salt
- Cornbread Topping
- 1 cup all-purpose flour
- 1/2 cup cornbread mix
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 Tbs butter or margarine, softened
- 3/4 cup buttermilk
- 2 tsp honey
- Servings: 4
Mongolian Shrimp, GF
By MaryEllen
Adapted from WW Mongolian Beef recipe
- 1 Tbl dark sesame oil
- 2 tsp minced garlic
- 4 green onions, cut into 1-inch pieces
- 1 lb medium shrimp, peeled and deveined
- 1/4 c water
- 2 Tbl low sodium soy sauce
- 4 tsp cornstarch
- 2 tsp crushed red pepper flakes
- 2 tsp Splenda brown sugar blend
- 4 tsp toasted whole sesame seeds (optional)
PASTITSIO
By MaryEllen
To prep this ahead, assemble the pastitsio completely and refrigerate for up to 2 days or freeze for up to 3 month...
- Good olive oil
- 1 large yellow onion, chopped (1 1/2 cups chopped)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine, such as Cotes du Rhone
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme leaves Pinch of cayenne pepper
- 1 (28-ounce) can crushed tomatoes in thick puree
- Kosher salt and ground black pepper
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Parmesan cheese, divided
- 7 ounces plain Greek yogurt
- 12 ounces small pasta shells
- 2 extra-large eggs, lightly beaten
Chicken Parmigiana
By MaryEllen
Dip chicken in egg. Coat with combined cheese, crumbs and seasoning
- 4 boneless chicken breasts
- 1 egg
- 1/3 cup Parmesan cheese
- 1/4 cup bread crumbs
- 1/2 tsp Italian seasoning
- 2 Tbs olive oil
- 1 15 oz. jar spaghetti sauce
- 1 package fresh linguine
- Servings: 4
- Reviews
- 4 stars - ME 1/21/2007
- Add a slice of Mozzarella for each breast to top it off. Not in the nutrition analysis.