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Recipes
English Muffin Breakfast Sandwich, GF
By MaryEllen
. Assemble the sandwich on the toasted English Muffin, beginning with the cheese, bacon and tomato
- Ingredients:
- 1 Canyon Bakehouse Original English Muffin, toasted
- 1 slice cheddar cheese
- 2 strips crispy bacon
- 1 Thick slice Heirloom tomato
- Flaked sea salt
- 1 egg, cooked sunny side up
- Fresh ground pepper
- Spinach
17 Bean and Barley Soup
By MaryEllen
Modified from TJ's mix. Nutritional Info Servings Per Recipe: 16 Amount Per Serving Calories: 211
- Trader Joe's 17 Bean and Barley Mix - 1 - 16 oz bag
- Imagine Organic Vegetable Broth Low Sodium, 2-32 oz containers - (this brand is creamy delicious)
- 1 Tbs Olive Oil
- 1 cup Onions, chopped
- 1 cup Green Peppers chopped
- 1 cup Celery, diced
- 1 cup Carrots, chopped
- 1 tsp dried basil
- 5 cloves of garlic, minced
- 1 bay leaf
- 1/2 tsp Italian seasoning
- salt and pepper to taste
- 14 oz can diced tomatoes, low or no salt
Black Bottom Cupcakes, GF
By MaryEllen
Preheat oven to 350° F (static) or 325° F (convection)
- 8 8 8 ounces cream cheese, dairy or non-dairy (Kite Hill Vegan Cream Cheese)
- 1 1 1/4 1/2 or egg substitute (e.g. 1/4 cup firm silken tofu, blended with 1/2 tsp. baking powder)
- 1/3 1/3 1/3 cup granulated cane sugar
- 1/8 1/8 1/8 tsp. salt
- 1/2 1/2 1/2 cup chocolate chips (Enjoy Life® Mini Chips)
- 1 1/2 1 1/2 1/2 cups (203 gr) gfJules™ All Purpose Flour
- 1/4 1/4 1/4 cup milk powder, dairy or non-dairy (coconut milk powder) or almond meal or vanilla protein powder (OWYN vegan protein powder* 1/4 cup=25 grams)
- 1/4 1/4 1/4 cup unsweetened cocoa powder
- 1 1 1 tsp. baking powder
- 1 1 1 tsp. baking soda
- 1/4 1/4 1/4 tsp. salt
- 3/4 3/4 3/4 cup brown sugar
- 1/3 1/3 1/3 cup vegetable or other mild cooking oil
- 1/2 1/2 1/2 cup milk, dairy or non-dairy (So Delicious® Coconut Milk Beverage) OR OWYN Vanilla Protein Drink*
- 1/2 1/2 1/2 cup water
- 1 1 1 Tbs. apple cider vinegar
- 1 1 1 tsp. pure vanilla extract
Chocolate Mint Bars, GF
By MaryEllen
This gluten free cookie recipe may seem long but actual preparation is very easy - and well worth it
- Crust
- 1 cup All-Purpose Flour Blend or gluten-free all-purpose flour blend of choice
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or dairy-free alternative
- 2/3 cup sugar
- 2 large eggs
- 2 ounces unsweetened chocolate, melted
- 1/2 teaspoon pure vanilla extract
- Icing
- 1/4 cup (1/2 stick) unsalted butter, softened, or dairy-free alternative
- 2 cups confectioners’ sugar, sifted
- 1/2-1 teaspoon mint extract
- 3-6 tablespoons cream or milk of choice
- Glaze
- 2 ounces bittersweet or semisweet chocolate
- 2 tablespoons unsalted butter or dairy-free alternative
Shrimp Salad
By MaryEllen
Inspired by a dish at one of recipe developer Lynn Wells’s favorite coastal restaurants: The Spouter Inn Restaura
- 1 1 1 pound cooked large shrimp, peeled and deveined
- 1 1 1 pound cooked large shrimp, peeled and deveined
- 1 1 1 pound cooked large shrimp, peeled and deveined
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup mayonnaise
- 1/2 1/2 1/2 cup celery, thinly sliced
- 1/2 1/2 1/2 cup celery, thinly sliced
- 1/2 1/2 1/2 cup celery, thinly sliced
- 2 2 2 tablespoons red onion, finely diced
- 2 2 2 tablespoons red onion, finely diced
- 2 2 2 tablespoons red onion, finely diced
- 2 2 2 tablespoons fresh flat-leaf parsley, chopped
- 2 2 2 tablespoons fresh flat-leaf parsley, chopped
- 2 2 2 tablespoons fresh flat-leaf parsley, chopped
- 2 2 2 teaspoons Old Bay Seasoning
- 2 2 2 teaspoons Old Bay Seasoning
- 2 2 2 teaspoons Old Bay Seasoning
- 2 2 2 teaspoons lemon juice
- 2 2 2 teaspoons lemon juice
- 2 2 2 teaspoons lemon juice
- 1/4 1/4 1/4 teaspoon Worcestershire sauce
- 1/4 1/4 1/4 teaspoon Worcestershire sauce
- 1/4 1/4 1/4 teaspoon Worcestershire sauce
- 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
- 1/8 1/8 1/8 teaspoon cayenne pepper (optional)
- Lettuce or mixed salad greens
- Lettuce or mixed salad greens
- Lettuce or mixed salad greens
- Lemon wedges
- Lemon wedges
- Lemon wedges
Mac & Cheese, Baked & Super Easy
By MaryEllen
From Sandy Fountain. She says it's the best!! And she's right! If you use the called for 9x13 pan it comes out bei...
- 2 1/2 cups boiling water
- 2 cups macaroni NOT cooked
- 1 stick butter
- 8 oz sharp cheese (2 cups cubed)
- 12 ounce cottage cheese
Muscadine Pie
By MaryEllen
I found this after I bought some Muscadine grapes and I was looking for information on how to eat them
- pastry for 2-crust 9-inch pie (I use Trader Joe’s)
- 2 quarts ripe Muscadines
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1/4 cup all-purpose flour
- 1 cup sugar (another identical recipe calls for 2 1/2 cups sugar! Taste and see what you think)
- 1 tablespoon butter, cut in small pieces
- 1 tablespoon arrowroot powder to thicken or corn starch will work
Wilted Spinach Salad
By MaryEllen
1. Wash spinach, drain thoroughly and shred coarsely
- 2 lb spinach
- 1 tsp seasoned salt
- 1 small sweet red onion
- 4 slices bacon
- 1/4 cup vinegar
- 1 tsp sugar
- 1 egg, hard boiled
- Servings: 6
- Nutrition Facts
- Serving size: 1/6 of a recipe (7 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 134.81
- Calories From Fat (61%) 82.54
- % Daily Value
- Total Fat 9.27g 14%
- Saturated Fat 2.96g 15%
- Cholesterol 51.75mg 17%
- Sodium 660.76mg 28%
- Potassium 901.09mg 26%
- Total Carbohydrates 7.76g 3%
- Fiber 3.48g 14%
- Sugar 1.44g
- Protein 7.59g 15%
- Recipe Type: Appetizer, Salad, Side Dish
- Reviews
- 4 stars - ME 1/22/2007
Coconut Lemon Bars
By MaryEllen
Crust Preheat the oven to 350°F
- Crust
- 1/2 cup Gluten Free All Purpose Baking Flour
- 1/4 cup Organic Coconut Flour
- 1/4 cup Almond Flour
- 1/4 cup Sugar
- 1/4 tsp Sea Salt
- 3/4 cup Coconut Flakes
- 6 Tbsp unsalted butter cold, cut into 1/2-inch cubes
- Lemon Custard
- 3/4 cup Sugar
- 3 Eggs (large-sized)
- 3 lemons (Lemon juice plus enough water to equal 2/3 cup liquid)
- 1 Tbsp Lemon's Zest
- 1 tsp Gluten Free All Purpose Baking Flour
- 1/2 tsp Baking Powder
- 1/4 cup Coconut Flakes (optional)
Baked Orange Chicken Meatballs
By MaryEllen
Make the meatballs: Preheat the oven to 500ºF
- 1/4 cup milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 pounds ground chicken (See Kelly's Note)
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 Tablespoons minced scallions
- 2 Tablespoons low sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons crushed red pepper flakes, or more to taste
- 3/4 cup orange marmalade
- 1/4 cup hoisin sauce