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Recipes
Company's Coming Eggplant Parmesan
By MaryEllen
Delicious, baked-not-fried, version of the classic
- 3 medium to large eggplants, cut into 1/2 inch slices, and sweated.
- 2 eggs, beaten.
- 1/2 cup grated Parmesan cheese.
- 2 cups Italian-seasoned bread crumbs.
- 5 cups marinara sauce (if I'm not using homemade, I use Amy's Organic, because it's low fat and low sodium).
- 10 oz mozzarella di bufala.
- 4 tbsp fresh basil, coarsely chopped.
Authentic Brazilian Cheese Bread (Pão de Queijo) and GF!
By MaryEllen
Instructions Preheat oven to 400F degrees with a rack in the middle
- 4 cups tapioca flour
- 1 1/4 cups milk
- 1/2 cup water
- 6 tablespoons oil
- 1 1/2 cups grated parmesan cheese
- 1 cups shredded Mozzarella cheese
- 2 large eggs
- 2 teaspoons salt
Oven-Roasted Orange Marmalade BBQ Ribs, Low FODMAP
By MaryEllen
Preparation: Position oven rack in middle of oven
- 3 - pounds (1.4 kg) total baby-back ribs, usually two racks, about 7 ribs each
- 1 tablespoon Low FODMAP Sweet & Spicy Dry Rub
- 1 cup (240 ml) Low FODMAP Orange Marmalade BBQ Sauce, ready to use
Chicken, Apple, Grape Salad
By MaryEllen
This salad bursts with so many wonderful flavors
- Dressing:
- 2 Granny Smith Apples, Diced
- 1 1/2 cups red seedless grapes
- 4 stalks celery, Diced
- 1 small red onion, Diced
- 1 1/2 lbs Cooked Chicken Breast cut in to bite size pieces
- 1/4 cup chopped pecans
- 1/2 cup fresh Parmesan Cheese
- 1 1/2 cup Mayonaise
- 2 Fresh Garlic Cloves
- 2 tsp Dill Weed
Cream Cheese Biscuits, GF
By MaryEllen
Light, flaky and extra tender, this recipe for gluten free cream cheese buttermilk biscuits is the foolproof formul...
- 3 cups (420 g) all purpose gluten-free flour (I used Better Batter)
- 1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 1/3 cup (48 g) cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar (optional)
- 8 tablespoons (112 g) unsalted butter, diced and chilled
- 6 ounces cream cheese, chilled
- 1 1/4 cups (10 fluid ounces) buttermilk, chilled, plus more for brushing tops
- Coarse salt for sprinkling (optional)
Mango Dal
By MaryEllen
From OAT and Harriet Lewis
- 1 cup yellow lentils
- 4 cups water
- 1 tsp salt, divided
- 1/2 tsp ground turmeric
- 1 Tbsp canola oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 2 mangoes, peeled and diced
- 1/2 cup chopped fresh cilantro
Breadsticks, Gluten Free
By MaryEllen
Instructions Grease a large baking sheet
- 1/2 cup sorghum flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons instant or bread machine yeast
- 1/2 cup warm milk substitute (105°-115°)
- 1 Tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 egg white, beaten
Pumpkin Creme Brulee
By MaryEllen
Crème brûlée is so elegant and delicious, it makes a wonderful addition to a holiday menu
- 2 cups heavy cream
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 4 large egg yolks
- 1/2 cup granulated sugar, plus 4 teaspoons
- 1 cup solid pumpkin puree
Company's Coming Eggplant Parmesan
By MaryEllen
Cut eggplant into 1/2 inch slices
- 3 medium to large eggplants, cut into 1/2 inch slices, and sweated.
- 2 eggs, beaten.
- 1/2 cup grated parmesan cheese.
- 2 cups italian-seasoned bread crumbs.
- 5 cups marinara sauce (if I'm not using homemade, I use Amy's Organic, because it's low fat and low sodium).
- 10 oz mozzarella di bufala.
- 4 tbsp fresh basil, coarsely chopped.
- Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 306.1
- Total Fat: 11.9 g
- Cholesterol: 58.4 mg
- Sodium: 444.8 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 5.9 g
- Protein: 14.7 g
Quick Spaghetti Dinner IP
By MaryEllen
Dinner on the fly, no problem, this One Pot Instant Pot Pressure Cooker dinner of Spaghetti and Homemade Sauce is s...
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Onion chopped
- 2 cloves Fresh Garlic minced
- 1 pound Spaghetti broken in half or other Pasta
- Sauce
- 28 ounces Diced Tomatoes
- 3 ounces Tomato Paste
- 15 ounces Tomato Sauce
- 2.5 cups Chicken Stock/Broth (or water)
- 2 teaspoons Dried Basil
- 1 teaspoon Dried Oregano
- 2 teaspoons Parsley Flakes, dried
- 1 teaspoon Brown Sugar
- 1 teaspoon Sea Salt
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 cup Red Wine/Cabernet a good Cabernet!
- 1 teaspoon Fennel Seeds, crushed
- Parmesan Rind chunk optional