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Recipes
Curried Carrot Soup by FANNETASTIC FOOD
By MaryEllen
This soup is healthy and deliciously flavorful thanks to the curry and creamy coconut milk!
- 1/2 Tbsp. Extra Virgin Olive Oil
- 1 tsp. curry powder
- 1 tiny garlic clove
- 1/4 inch piece fresh ginger, mashed
- 1/2 lb. carrots, chopped
- 3 C low sodium vegetable broth
- 1/4 C light coconut milk
Kale Chips
By MaryEllen
Preheat oven to about 375* Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store ...
- (serves 2)
- kale
- olive oil or cooking spray
- Parmesan (or other cheese) or smoked paprika - any flavors you like!
- kosher salt
Tomato Sauce - low FODMAP
By MaryEllen
Place ½ the can of tomatoes and the rest of the ingredients except the red pepper in a food processor
- 1 can diced tomatoes
- ½ red pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp balsamic vinegar
- Pepper
Carrot Cake, GF
By MaryEllen
Preheat your oven to 350°F
- For the cake
- 2 1/4 cups (315 g)* all purpose gluten free flour (I have used Better Batter and Better Than Cup4Cup with great results)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (109 g) packed light brown sugar
- 3 cups (270 g) peeled and grated carrots
- 1/2 cup (112 g) neutral oil (like sunflower or grapeseed oil)
- 4 eggs (200 g, weighed out of shell) at room temperature, beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup (4 fluid ounces) milk (any kind), at room temperature
- 1/2 cup (55 g) chopped pecans, plus more for decorating (optional)
- 1/2 cup (3 ounces) white chocolate chips
- For cupcakes: If you’re making cupcakes, reduce the flour blend by 1/4 cup (35 g) to 2 cups (280 g). The rest of the recipe remains the same.
- For the cream cheese frosting**
- 8 ounces cream cheese, at room temperature
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1/4 teaspoon kosher salt
- 4 cups (460 g) confectioners’ sugar, plus more as necessary
- For cupcakes, you may want to halve the frosting recipe, as you need less frosting. Unless you really want to pile it on, which I heartily recommend!
Raspberry Port Jello Mold
By MaryEllen
Directions Dissolve Jello in boiling water Transfer Jello into serving bowl- add all other ingredients
- Topping:
- 1 (6 ounce) box raspberry Jell-O gelatin
- 1 1/4 cups boiling water
- 1 (20 ounce) can crushed pineapple, drained
- 15 ounces whole berry cranberry sauce
- 1 cup walnuts or pecans, chopped
- 3/4 cup port wine
- 1 8 oz. pkg. Cream Cheese, Room Temperature
- 1 cup Sour Cream
- 1/4 cup Powdered Sugar
- Chef's Note
- “Very tasty. The Port Wine adds gives a little pizzazz.”
- READY IN:
- 12mins 12mins
- 12 mins
- SERVES:
- 12 12
- YIELD:
- 1 serving bowl
- UNITS:
- US
- whisk.queue.push(function () {
- whisk.display("CCKU-VPLO-TYHX-LNGN");
- });
Flourless Peanut Butter Cookies, GF
By MaryEllen
Beat that batter It’s mostly the balance of ingredients that creates the proper texture in the cookie that’s c...
- Ingredients
- 1/2 1/2 1/2 cup (109 g) packed light brown sugar
- 1 1 1 cup (256 g) smooth no-stir peanut butter
- 2 2 2 eggs (100 g, weighed out of shell), at room temperature, beaten
- 1/4 1/4 1/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon kosher salt
- 1 to 2 1 to 2 2 tablespoons granulated sugar, for topping (optional)
GF Pizza crust
By MaryEllen
This Paleo pizza crust tastes just like the real thing, but is made without gluten, grains, or dairy
- 1/3 cup (2 2/3 fluid ounces) warm water
- 3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
- 1 tablespoon (21 g) honey
- 2 1/4 teaspoons active dry yeast (or 1 3/4 teaspoons instant yeast)
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 1/2 teaspoon kosher salt, plus a pinch for sprinkling
- 1 3/4 cups (210 g) tapioca starch/flour, divided, plus more for dusting
- 1 cup (120 g) almond flour, plus more as needed
- Pizza toppings, as desired
Pie Crust, Single
By MaryEllen
1. Have shortening cold and firm, but not too hard
- 1 1/4 cup flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 4 Tbs lard
- 4 Tbs margarine
- 5 Tbs ice water
- Nutrition Facts
- Serving size: 1/8 of a recipe (1.5 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 179.59
- Calories From Fat (61%) 109.5
- % Daily Value
- Total Fat 12.27g 19%
- Saturated Fat 3.53g 18%
- Cholesterol 6.08mg 2%
- Sodium 227.64mg 9%
- Potassium 23.92mg <1%
- Total Carbohydrates 15.01g 5%
- Fiber 0.53g 2%
- Sugar 0.05g
- Protein 2.08g 4%
- Recipe Type: Dessert, Pie
- Tips
- I do believe that the secret to a good pie crust is NOT to overwork the dough. And it's also important to use lard as part of the fat.
- Reviews
- 5 stars - ME 1/21/2007
French Toast Casserole
By MaryEllen
1. Trim the crusts from the bread
- 8 slices white bread, trimmed of crusts
- 3/4 stick butter
- 3/4 cup Brown Sugar
- 3/4 tsp cinnamon
- 3 eggs well beaten
- 1 cup heavy cream
- Servings: 4
Snow Pudding
By MaryEllen
What makes snow pudding so foamy and light is all the air that gets beaten into it
- 1 envelope (1/4 ounce) unflavored gelatin
- 2/3 cup plus 2 teaspoons sugar, divided
- Salt
- 1 tablespoon grated lemon zest
- 1/3 cup lemon juice
- 3 large egg whites, room temperature
- 2 cups sliced strawberries
- 2 teaspoons grated orange zest
- 2 teaspoons Grand Marnier or other orange liqueur