MaryEllen's profile page
Recipes
Smoked Salmon Frittata
By MaryEllen
Whisk together 2 tablespoons chives, eggs, sour cream, and mustard in a large bowl
- 1/4 cup chopped fresh chives, divided
- 8 large eggs
- 1/3 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 6 ounces smoked salmon, cut into strips
- 2 ounces cream cheese, cut into small pieces
- 1/4 cup chopped red onion
Chocolate Brownie Dough Ice Cream GF
By MaryEllen
No churn chocolate ice cream with bits of edible brownie dough mixed in
- For the rich chocolate syrup
- 3/4 cup (150 g) granulated sugar
- 6 tablespoons (30 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/4 cup (2 fluid ounces) water
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- For the brownie dough
- 3 tablespoons (27 g) basic gum-free gluten free flour blend (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch/flour)
- 1/8 teaspoon xanthan gum
- 3 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/8 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (41 g) packed light brown sugar
- 3 tablespoons (42 g) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk, at room temperature (plus more by the quarter-teaspoonful as necessary)
- For the ice cream
- 2 cups (16 fluid ounces) heavy whipping cream, chilled
- 12 ounces sweetened condensed milk (2 ounces less than a whole can)
- 1/2 cup (4 fluid ounces) rich chocolate syrup
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
Vegetarian Taco Salad
By MaryEllen
Nobody will miss the meat in this colorful, zesty vegetarian taco salad
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 cups cooked long-grain brown rice (see Tip)
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
Tortilloni and Spinach Soup
By MaryEllen
1. Remove spinach for package and place on a microwave safe dish and microwave on high for 5 mins to defrost
- Tortellini and Spinach Soup
- 1 10 oz. package frozen chopped spinach. squeezed dry spinach
- 1 tsp olive oil
- 1 onion, chopped
- 1 tsp garlic, minced
- 2 cup water
- 2 14 oz. can chicken broth
- 1 14 oz. can diced tomatoes
- 1 tsp Splenda
- 1 pkg fresh Tortelloni
- 3 Tbs Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg, well beaten
- Servings: 4
- Nutrition Facts
- Serving size: 1/4 of a recipe (21 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 300.67
- Calories From Fat (26%) 78.58
- % Daily Value
- Total Fat 8.7g 13%
- Saturated Fat 3.05g 15%
- Cholesterol 99.66mg 33%
- Sodium 1441.04mg 60%
- Potassium 602.92mg 17%
- Total Carbohydrates 36.53g 12%
- Fiber 4.86g 19%
- Sugar 4.27g
- Protein 20.01g 40%
- Reviews
- 5 stars - Wonderful combination of flavors - ME 5/8/2007
Cool Whip Frosting
By MaryEllen
Directions In a medium bowl, combine pudding mix with milk and vanilla
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
BLT Pasta, GF & FODMAP
By MaryEllen
Yup, the lettuces are going to get exposed to heat and you are going to love it! We cook other greens, so why not? ...
- Ingredients:
- 1 1 1 pound (455 g) gluten-free, low FODMAP spaghetti
- 10-ounces 10-ounces (280 g) thick cut bacon (use gluten-free if following a gluten-free diet)
- Kosher salt
- 5 5 5 tablespoons (75 ml) garlic-infused olive oil, such as FODY Foods Garlic-Infused Olive Oil
- 3 3 3 dry pints cherry or grape tomatoes, multi-colored, if possible, stemmed (see Tips)
- Freshly ground black pepper
- Pinch Pinch of sugar
- 2 2 55 2 large handfuls (2 ounces; 55 g) mixed baby lettuces
Black Forest Poke Cake
By MaryEllen
Preheat oven to 350 degrees F
- 1 (18.25 ounce) package chocolate cake mix
- 2 large eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 (12 ounce) jar hot fudge sauce
- 1 (21 ounce) can LUCKY LEAF® Regular or Premium Cherry Fruit Filling & Topping
- 2 cups heavy cream
- 1 1/4 cups powdered sugar
- Chocolate bar for shavings
GF Corn Meal Dessert Cake
By MaryEllen
Pre-heat oven to 350 °F. Grease a round baking mold, with a hole in the center, with butter and sprinkle flour
- 1 1/4 cups P.A.N. Pre-cooked White Corn Meal
- 3 eggs
- 1 cup sugar
- 2/3 cup olive oil
- 1 tablespoon lemon juice
- 3/4 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
BBQ Veggie Joes
By MaryEllen
In a 3 1/2- or 4-quart slow cooker combine carrots, lentils, uncooked brown rice, onion, brown sugar, mustard, salt...
- 1 cup chopped carrots (2 medium)
- 2/3 cup brown lentils, rinsed and drained
- 2/3 cup uncooked regular brown rice
- 1/2 cup chopped onion (1 medium)
- 2 tablespoons packed brown sugar
- 2 tablespoons yellow mustard
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 2 14 1/2 ounce cans vegetable broth or chicken broth
- 1 8 ounce package portobello mushrooms, chopped
- 1 15 ounce can tomato sauce
- 2 tablespoons cider vinegar
- 8 French-style rolls or whole wheat hamburger buns, split and toasted
- Assorted toppers, such as chopped tomato, coarsely shredded iceberg lettuce, or red onion slices (optional)
Mexican Eggs (Huevos Rancheros)
By MaryEllen
1. Coat bottom of a large frying pan with oil
- 4 Tbs oil
- 6 6-inch corn tortilla
- 1 14 oz. can refried beans
- 6 eggs
- jack cheese
- taco sauce
- Servings: 4