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Recipes
Summer Vegetable Crêpes
By MaryEllen
Crêpes aren't just for dessert—they make a quick and savory weeknight dinner
- 1/3 cup reduced-fat sour cream
- 1/2 cup chopped fresh chives, divided, plus more for garnish
- 3 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped zucchini
- 1 1/4 cups chopped green beans
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon freshly ground pepper
- 4 9-inch “ready-to-use” crêpes, (see Tip)
BOBOTIE
By MaryEllen
(pronounced Bob oh tee) This is a South African dish that I got from a couple who lived there
- 1 cup milk
- 1 slice of bread
- 2 1/2 lbs ground beef
- 1 onion, chopped
- 1/2 cup raisins
- 3 tsp apricot jam
- 2 Tbs lemon juice
- 1/2 cup blanched almonds (optional)
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tsp salt
- 3 eggs
- Servings: 6
- Yield: 4-6
- Oven Temperature: 350°F
Seared Scallops with Brandied Leeks & Mushrooms
By MaryEllen
Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in thi...
- 4 4 4 tsp extra-virgin olive oil, divided
- 10 10 10 oz mushrooms, sliced
- 2 2 2) cups thinly sliced leeks, white and light green parts only (about 2)
- 1/4 1/4 1/4 cup brandy, or dry vermouth
- 1/4 1/4 1/4 cup reduced-sodium chicken broth
- 3 3 3 Tbs reduced-fat sour cream
- 1 1 1 Tbs chopped fresh parsley
- 1/2 1/2 1/2 tsp salt, divided
- to ground pepper, to taste
- 1 1 1 lb large dry sea scallops, (see Note)
- 4 4
- Cooking Times
- 30 Time: 30 minutes
- 30 Time: 30 minutes
- Nutrition Facts
- 1/4 Serving size: 1/4 of a recipe (9.7 ounces).
- 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
- Amount Per Serving
- 232.96 232.96
- 62.49 From Fat (27%) 62.49
- % Daily Value
- 7.09g 11% 7.09g 11%
- 1.59g 8% 1.59g 8%
- 41.81mg 14% 14%
- 525.07mg 22% 22%
- 700.72mg 20% 20%
- 11.87g 4% 11.87g 4%
- 1.68g 7% 7%
- 3.08g 3.08g
- 22.46g 45% 45%
- Tips
- 2 2 3 vegetable, 3 lean meat
Mexican Roasted Tomato Soup
By MaryEllen
Preheat oven to 300F. Drain whole tomatoes, reserving juice
- 1 (28 ounce) can whole peeled tomatoes
- 1/2 teaspoon salt
- Freshly ground black pepper+
- 2 teaspoons brown sugar
- 2 tablespoons olive oil
- 1/2 cup chopped green onion
- 1 large carrot, chopped
- 2 garlic cloves, chopped
- 1/4 teaspoon cumin
- 1 (14ounce) can Mexican
- style stewed tomatoes
- 3 cups reduced sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded Monterrey Jack cheese
Crepes GF
By MaryEllen
*For gluten free flour blend, use the blend that contains sweet rice flour and tapioca starch as main ingredients
- Option 2. Make crepes using your favorite gluten-free and gum-free flour blend:
- Option 1. Make crepes using gluten-free and gum-free waffle and pancake mix
- 1 cup cold water
- 2 eggs
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1 and 1/2 cup gluten-free and gum-free pancake mix (see note below)
- 1 cup and 2 tablespoons cold water
- 2 eggs
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1 and 1/2 cup gluten-free, gum-free multi-purpose flour (King Arthur brand) (see note below)
- 1/2 teaspoon gluten free baking powder (or mix baking soda and cream of tartar in equal parts)
- 1/2 teaspoon vanilla extract
Olive Tapenade
By MaryEllen
Tapenade is a traditional sauce or condiment from Provence, in the south of France
- 2 oz black olives
- 3 oz green olives
- 2 cloves garlic, minced
- 5 anchovy fillets, rinsed and mashed or 1 t anchovy paste
- 2 T capers, rinsed
- 1 t olive oil
- 1/4 t black pepper, cracked
- 1/2 lemon, juiced
- Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 17.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 202.5 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
Fresh Mint chocolate Chip Cookies, GF
By MaryEllen
Move over Thin Mints. These cookies use fresh mint leaves in the cookie dough for an incomparably fresh flavor
- Ingredients:
- 2 1/3 (338 g) cups gluten free all-purpose flour such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (160 g) firmly packed light brown sugar
- 3/4 cup (149 g) sugar
- .75 ounce (20 g) fresh chocolate mint leaves (1 cup lightly packed, leaves only), such as chocolate mint or peppermint, washed and dried, very finely minced. Very. (See Tips)
- 1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 12 ounces (340 g; about 2 cups) semisweet or bittersweet chocolate chunks, cut into approximately 1/2 inch (12 mm pieces; we like 60% to 70% cacao)
Pumpkin Muffins
By MaryEllen
Original recipe called for only the mix and the pumpkin
- 1 box Carrot Cake Mix
- 1/4 cup Applesauce
- 1/4 cup Water
- 1 can Pumpkin
- Mix in 1/2 cup raisins or chopped nuts if desired
Sweet Potato Soufflé
By MaryEllen
This is a T&T recipe for your Thanksgiving table
- Topping:
- 5 medium sweet potatoes ( about 9 oz. each)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup butter, room temperature
- 1- 1/2 teaspoons vanilla extract
- 1/2 cup milk
- pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar (packed)
- 1/3 cup all purpose flour
- 1/4 cup butter, softened
- _______________________________________
Hawaiian Barbecue Beans
By MaryEllen
A taste of the islands great for any barbecue
- 8 slices Thick Sliced Bacon
- 1 pound 80% Lean Ground Beef
- 1 red onion, diced
- 1 cup diced pineapple
- 1 cup Brown Sugar
- 1 1/2 teaspoons Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon
- 1 cup Hickory BBQ Sauce
- 1/2 cup Ketchup
- 1/2 cup Honey Mustard
- 28 ounces Baked Beans
- 15.5 ounces Black Beans
- 15.5 ounces Great Northern Beans
- 1 tablespoon cilantro, chopped (optional)