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Recipes
Spinach Feta Personal Pizza
By MaryEllen
Yum! Try this quick and easy thin crust pizza
- 1 8 inch flour tortilla
- 2 tablespoons pizza sauce
- 10 spinach leaves, fresh
- 1 sliced Roma tomato
- 1 tablespoon feta cheese
- 2 tablespoons low fat mozzarella cheese
- Serves 1
- Nutritional Info
- Amount Per Serving
- Calories: 275.8
- Total Fat: 8.9 g
- Cholesterol: 16.2 mg
- Sodium: 681.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 5.2 g
- Protein: 12.9 g
Baked Elbow Macaroni With Italian Sausage and Peppers
By MaryEllen
Cook the elbow macaroni according to package directions
- 13 1/2 ounces whole wheat macaroni
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 1 tablespoon dried chopped basil
- 8 cups red spaghetti sauce
- 2 lb Italian turkey sausage, cooked and sliced thin
- 2 cups reduced fat shredded mozzarella cheese, divided
- 1 cup Parmesan cheese, grated, divided
- Number of Servings: 12
- Servings Per Recipe: 12
Sauteed Garlicky Mushrooms
By MaryEllen
Heat olive oil, garlic and pepper in a medium pan (nonstick is easiest) until you can feel heat holding your hand a...
- 1 Tbsp. Olive Oil
- 2 c. fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 dash pepper
Chicken Enchiladas
By MaryEllen
Preheat oven to 350˚. Add oil to a large nonstick skillet over medium heat
- 1 tablespoon vegetable oil
- 1 sweet onion, chopped
- ½ teaspoon salt
- 1 jalapeño pepper, seeded and diced
- Meat from 1 roasted chicken, shredded
- ½ cup sour cream
- 2 cups shredded Cheddar cheese, divided
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (15-ounce) can tomato sauce
- ½ cup water
- 1 (4.5-ounce) can chopped green chiles
- 1 clove garlic, minced
- 8 (10-inch) flour tortillas
- 1 (12-ounce) jar mild or medium chunky-style salsa
- ½ cup fresh cilantro, chopped
- 2 limes, sliced
Red Velvet-Peppermint Swirl Brownies
By MaryEllen
Red Velvet-Peppermint Swirl Brownies taste as good as they look
- 1 (4-oz.) bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 1/4 cups sugar, divided
- 4 large eggs
- 1 (1-oz.) bottle red liquid food coloring
- 1/4 teaspoon peppermint extract
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 (8-oz.) package cream cheese, softened
- 2 egg whites
- 2 tablespoons all-purpose flour
Maple Pumpkin Spice Granola, Spicier!, GF
By MaryEllen
This one is from a GF website, not a healthy eating one
- 3 3 3 cups (300 g) old-fashioned gluten-free rolled oats
- 3/4 3/4 3/4 cup (75 g) pecan halves
- 2 2 2 teaspoons cinnamon
- 1 1 1 teaspoon ginger
- 1/4 1/4 1/4 teaspoon nutmeg
- 1/8 1/8 1/8 teaspoon salt
- Pinch Pinch cloves
- 1/2 1/2 1/2 cup (135 g) pure pumpkin purée, such as Libby’s
- 1/3 1/3 1/3 cup (75 ml) maple syrup
- 1/3 1/3 1/3 cup (75 ml) vegetable oil, such as canola or rice bran
- 1/4 1/4 1/4 cup (54 g) firmly packed light brown sugar
- 1 1 1 teaspoon vanilla
- 1/2 1/2 1/2 cup (80 g) dried cranberries, optional
Rice Pudding, GF
By MaryEllen
If you want truly creamy rice pudding, unless you’re making it with cooked rice on the stovetop according to the ...
- Luckily, as long as you can eat rice itself, you can find a way to make rice pudding that suits your other dietary needs. Here is the information I can offer:
- Home > Puddings > How To Make Rice Pudding | Stovetop or IP
- How To Make Rice Pudding | Stovetop or IP
- December 7, 2018 by Nicole Hunn
- Posted In No Bake, Puddings, Slow Cooker/IP
- 5/5 (3 votes)
- Share
- Learn how to make rice pudding with any kind of rice, whether it’s cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- A truly simple pleasure
- The first time I ever had rice pudding was when I was in college. I spent a semester in Spain and the señora in the family I lived with made us rice pudding nearly every night.
- It’s easy to forget how elegant something as simple as this can be. There’s no flour and no cornstarch in any of these versions. And if you make it on the stovetop from raw rice, you don’t even need an egg.
- In fact, you need little more than rice, milk, and some sweetener to make a thick and creamy pudding that’s naturally gluten free.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- Stovetop or Instant Pot/Raw or Cooked Rice
- My first recipe for rice pudding and the one I made for years without regret was made on the stovetop with freshly-made short grain (usually arborio, or risotto rice) rice that I parlayed immediately into a creamy pudding.
- That version is in my first cookbook (and its second edition) and it works beautifully. But it does take a bit of time (and a couple of pots).
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- On the stovetop with cooked rice
- Once you learn how to make rice pudding on the stovetop with cooked rice, you might be tempted never to make it any other way again. I’ve made it successfully with any sort of sticky, cooked rice, from arborio rice to sushi rice to long grain white rice.
- Another trick for getting cooked rice to turn sticky, even if it’s not shorter grain, naturally high starch rice is to undercook it on the stovetop by a few minutes. In other words, stop cooking before every last bit of water is absorbed by the rice.
- Then, turn off the heat and allow the pot to sit, covered, on the burner for until it cools. You’ll be rewarded with sticky rice, even if it’s long grain.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- In the Instant Pot with raw rice
- My Instant Pot is the 6-quart version, but I think that this modest amount of rice pudding can be made in a smaller Instant Pot without incident. Don’t be tempted to double the recipe, though, and cook it all at once in your pressure cooker.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- On the stovetop with raw rice
- In the stovetop version with raw rice, my original version, I steep some whole cinnamon and whole nutmeg in the milk to add some depth to the pudding. But of course those steps are optional. You can do the same with the Instant Pot version, in fact.
- All you need to remember about the stovetop version with raw rice is not to overcook it. Simmer it in water just until it has absorbed most of the liquid before pouring in the simmering milk.
- Ingredients and substitutions
- I don’t recommend using coconut milk in a can, as it’s too thick, as a replacement for the milk. However, you can use canned coconut milk as a replacement for the heavy cream in the Instant Pot version.
- Egg-free: The raw-rice stovetop version is egg-free, so I’d recommend making that version if you can’t have eggs. It’s all ready for you.
- Rice: If you want truly creamy rice pudding, unless you’re making it with cooked rice on the stovetop according to the directions below, you need to use a short grain rice. I like sushi and arborio rice equally well in this regard.
- If you’re making rice pudding on the stovetop with cooked rice, you can easily swap in sticky short grain brown rice as well. I don’t recommend using brown rice otherwise.
- Like this recipe?
- Prep time: 5 minutes Cook time: >About 25 minutes Yield: 6 servings
- Ingredients
- In the electric pressure cooker
- 1/2 cup (90 g) short grain white rice, rinsed and drained
- 2 cups (16 fluid ounces) + 3 tablespoons (1 1/2 fluid ounces) milk
- 1/2 cup (4 fluid ounces) heavy whipping cream
- 1/4 cup + 2 tablespoons (75 g) granulated sugar
- 1/8 teaspoon kosher salt
- 1 egg (50 g, weighed out of shell) at room temperature
- On the stovetop with cooked rice
- 1 1/2 cups (300 g) cooked white rice
- 2 cups (16 fluid ounces) milk, at room temperature
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon kosher salt
- 1 egg (50 g, weighed out of shell) at room temperature
- On the stovetop with raw rice
- 2 cups (16 ounces) lukewarm water
- 1 cup (180 g) short grain rice (like arborio or sushi rice), rinsed and drained
- 1/8 teaspoon kosher salt
- 4 cups (32 fl. oz.) milk (any kind, as long as it’s not nonfat)
- 1/4 cup + 2 tablespoons (75 g) granulated sugar
- 1 stick whole cinnamon (optional)
- 1 piece whole nutmeg (optional)
- For all recipes (optional)
- 1 teaspoon pure vanilla extract
- Ground cinnamon for sprinkling
Grilled Shrimp Tacos
By MaryEllen
1. Combine beet and vinegar in small bowl
- 1/2 cup peeled, grated fresh beet
- 1 tablespoon sherry vinegar
- 1 avocado, peeled and cubed
- 1/2 cup diced red bell pepper
- 1/2 cup thinly sliced radish
- 1/2 cup crumbled queso fresco (fresh Mexican cheese)
- 1/2 cup fresh cilantro leaves
- 2 limes, cut into 8 wedges each
- 1 pound medium peeled shrimp
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 8 (6-inch) corn tortillas, warmed
Jules All Purpose Gluten Free Flour Blend
By MaryEllen
1. Whisk ingredients together in a large bowl until well combined
- MAKES 4 CUPS
- 1 cup cornstarch, tapioca starch or arrowroot powder
- 1 cup potato starch, tapioca starch or arrowroot powder
- 1 cup very fine white rice flour, sorghum flour or buckwheat flour
- 1/2 cup corn flour, millet flour, sorghum flour or brown rice flour
- 1/2 cup tapioca starch, cornstarch or arrowroot powder
- 4 teaspoons xanthan gum or guar gum
Light and Spicy Scalloped Sweet Potatoes
By MaryEllen
Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes
- 3 large sweet potatoes (5" long), peeled if not organic
- 1 large white onion
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 3/4 cup (6 ounces) skim milk
- 1/2 cup grated sharp Cheddar
- 1 teaspoon hot sauce (or to taste)
- Tips
- This dish pairs well with Mexican food and grilled meats.
- I love the mix of lemony and fresh coriander and smoky cumin. I add a layer of extra sharp cheddar cheese to the top of the dish, which gives it a rich and decadent finish.
- Swap the coriander and cumin for rosemary and thyme in winter.
- You could also grate the sweet potatoes, if you prefer.
- Make six 1-cup servings.