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Recipes
Zucchini Rice Casserole
By MaryEllen
1. Preheat oven to 350F. Combine first 3 ingredients in a large pot and bring to a boil
- 8 cups zucchini, sliced (about 2.5 lbs.)
- 1 cup onion chopped
- 1/2 cup chicken broth
- 2 cups cooked rice
- 1 cup shredded cheddar cheese (4 ounces)
- 1 cup sour cream
- 1/4 cup Parmesan cheese, divided
- 1/4 cup Italian style bread crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg slightly beaten
- Servings: 8
- Nutrition Facts
- Serving size: 1/8 of a recipe (9.3 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 226.12
- Calories From Fat (43%) 97.68
- % Daily Value
- Total Fat 11.09g 17%
- Saturated Fat 6.33g 32%
- Cholesterol 82.29mg 27%
- Sodium 583.17mg 24%
- Potassium 463.47mg 13%
- Total Carbohydrates 21.66g 7%
- Fiber 2g 8%
- Sugar 3.48g
- Protein 10.77g 22%
- Tips
- Cooking the zucchini took longer than the 20 minutes. Such a small amount of broth is used, that you have to be sure to stir several times to get the top portions into the simmering broth to cook.
- I did not have seasoned breadcrumbs so I added about a 1/2 tsp. of Italian Seasoning to regular breadcrumbs.
- Reviews
- 4 stars - Made this for a pot luck and it was given "keeper" status! - ME 9/10/2009
Flourless Chocolate Almond Cake
By MaryEllen
Preheat oven to 350°F; spray a 9-inch spring form cake pan with pan spray
- 4 oz Bittersweet Chocolate chopped (at least 60% cocoa)
- 5 Eggs separated
- 1/2 cup honey
- 2 cups Almond Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
Beef Stew IP
By MaryEllen
You can make a beef stew that tastes like it simmered all day on the stove, while it only took a short amount of ti...
- 2 1/2 pounds chuck roast cut into bite sized pieces
- 2 to 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 16 ounces chicken stock
- 16 ounces tomato sauce
- 1 teaspoon smoked paprika
- 2 pounds potatoes, cut into bite-sized pieces
- 8 ounces carrots, cut into bite-sized pieces
- 2 large onions, cut into bite-sized pieces
- 1/2 teaspoon garlic powder
Short Rib Sandwiches
By MaryEllen
Preheat oven to 300 degrees
- 2-1/2 pounds Beef Short Ribs
- Salt And Pepper
- Olive Oil, For Searing
- 1 whole Medium Onion, Finely Diced
- 3 whole Carrots, Finely Diced
- 3 cloves Garlic, Minced
- 1 cup Red Wine
- 1 cup Beef Broth
- 1 whole Baguette Loaf (or Smaller Crusty Buns)
- Brie slices (optional)
Peanut Butter Freezer Pie, GF
By MaryEllen
This freezer pie really is quite perfect for nearly anything
- cookie crust:
- Ingredients
- 2 1/2 -3 cups gluten-free chocolate chip cookie crumbs (approximately 16-18 3″ cookies)*
- 2-3 Tbs. melted butter or nondairy alternative (I used Earth Balance® Buttery Sticks)
- pie filling:
- 1 1/2 cups confectioners’ sugar
- 8 ounces cream cheese, dairy or non-dairy (I used Go Veggie® vegan cream cheese)
- 1 cup creamy peanut butter (Earth Balance® Natural Peanut Butter)
- 1/2 cup liquid creamer or half-and-half (I used So Delicious® Vanilla Coconut Creamer)
- 18 ounces whipped topping, thawed if frozen, dairy or non-dairy (I used So Delicious® CocoWhip – either original or low fat; I used one of each)
- chocolate syrup drizzle, optional (I used Ah!laska® Organic Non-Dairy Chocolate Syrup)
Carrot Cupcakes GF
By MaryEllen
These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package
- 1/2 cup 1/2 cup raisins, golden or dark
- 1/2 cup 1/2 cup walnut pieces
- 1/3 cup 1/3 cup shredded unsweetened coconut
- 2 cups 2 cups crushed pineapple packed in juice, drained, liquid reserved
- 2 cups 2 cups very finely shredded carrots (about 2 medium carrots)
- 1 c. 1 c. oat flour
- 1/2 c. 1/2 c. fine cornmeal, such as masa
- 1/2 c. 1/2 c. sorghum flour
- 2 T. 2 T. Brown rice flour
- 1 1/2 cups 1 1/2 cups sugar
- 2 teaspoons 2 teaspoons baking soda
- 1 1/4 teaspoon 1 1/4 teaspoon cinnamon
- 1 teaspoon 1 teaspoon salt
- 3/4 cup 3/4 cup liquid egg substitute
- 2/3 cup 2/3 cup fat free Greek yogurt
- 1/4 cup 1/4 cup coconut or canola oil
- Frosting
- 16 ounces 16 ounces (2 cups) reduced-fat cream cheese
- 1 cup 1 cup powdered sugar
- 1/2 teaspoon 1/2 teaspoon finely grated lemon zest
- 1 teaspoon 1 teaspoon fresh lemon juice
Crab with coconut (Cangrejo con coco)
By MaryEllen
People and places Mix in the crab meat with the garlic and herbs, marinate in the refrigerator for about 1/2hr
- 1 1/2 pounds of crab meat
- 2 cups coconut milk
- 1 tsp mashed garlic
- 1 green bell pepper, chopped
- 1/2 tsp chopped cilantro
- 1 onion finely diced
- 1 T. tomato paste
- 1 pinch oregano
- 1 pinch ground black pepper
- salt to taste
Coconut Custard Pie
By MaryEllen
Reviews 5 stars - Elmer loved this! Actually helped himself to a second piece and his last words upon leaving wer
- 1 single pie crust
- 3 eggs
- 1 1/2 cup sugar
- 1 Tbs flour
- 1 cup milk
- 1 stick butter, melted
- 1 tsp vanilla
- 1 tsp vinegar
- 1 1/2 cup coconut flakes
Crunchy White Chocolate-Orange Bark
By MaryEllen
Line a baking sheet with parchment paper or silicone baking mat
- 1 pound good quality white chocolate, chopped (recommended: Callebaut)
- 1 teaspoon pure orange extract
- Orange paste food coloring
- 1 cup crisped rice cereal
- 1 /2 cup golden raisins
Basic Cobbler Recipe
By MaryEllen
In the second edition of his landmark cookbook How To Cook Everything(Wiley), Mark Bittman shares this blueberry co...
- 4 to 6 cups blueberries or other fruit, washed and well dried, peeled and sliced as necessary
- 1 cup sugar, or to taste, divided
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup (1 stick) cold unsalted butter, cut into bits, plus some for the pan
- 1 egg
- 1/2 teaspoon vanilla extract
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