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Recipes
Stir Fry Kale with Carrots
By MaryEllen
1. Rinse kale and remove stems, including large stem running through center of each leaf
- :
- They say it serves 4 but I can eat the whole thing all by myself!
- 3/4 lb fresh kale
- Boiling water
- 2 tsp canola oil
- 2 carrots, peeled and cut julienne
- 1-2 garlic cloves, minced
- 1 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- pinch cayenne pepper, if desired
- Servings: 4
- Nutrition Facts
- Serving size: 1/4 of a recipe (4.5 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 62.74
- Calories From Fat (39%) 24.23
- % Daily Value
- Total Fat 2.77g 4%
- Saturated Fat 0.22g 1%
- Cholesterol 0mg 0%
- Sodium 248.47mg 10%
- Potassium 332.02mg 9%
- Total Carbohydrates 9.16g 3%
- Fiber 3.04g 12%
- Sugar 2.91g
- Protein 2.1g 4%
- Reviews
- 5 stars - First time I ever tried Kale and I loved it! - ME 5/14/2010
Meatloaf Sauce
By MaryEllen
1. Combine all ingredients and simmer 30 minutes, stirring occasionally
- 2 cup low carb ketchup
- 1/2 cup water
- 1 Tbs Worcestershire sauce
- 1 tsp Brown sugar substitute
- 1/2 tsp Italian seasoning
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Servings: 8
- Nutrition Facts
- Serving size: 1/8 of a recipe (2.9 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 5.05
- Calories From Fat (1%) 0.04
- % Daily Value
- Total Fat 0.02g <1%
- Saturated Fat 0g 0%
- Cholesterol 0mg 0%
- Sodium 164.39mg 7%
- Potassium 22.16mg <1%
- Total Carbohydrates 5.21g 2%
- Fiber 0.1g <1%
- Sugar 4.6g
- Protein 0.1g <1%
- Reviews
- 4 stars - Great sauce for Short ribs in the slow cooker. - ME 1/24/2007
Keema (Ground Beef Casserole)
By MaryEllen
This is a delicious and easy Pakistani recipe
- 1.5 lbs lean ground sirloin
- 1 cup chopped onions
- 2 cups canned crushed tomatoes
- 1 cup frozen peas
- 1 cup diced potatoes
- 1/2 teaspoon each cinnamon, tumeric, ginger
- 1 tbsp curry powder
- salt and pepper to taste
- Number of Servings: 6
- Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 199.2
- Total Fat: 7.0 g
- Cholesterol: 54.1 mg
- Sodium: 129.9 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.7 g
- Protein: 22.5 g
Lazy Tofu
By MaryEllen
I called this lazy tofu because it has become one of my go-to dinners for those nights where you just don't WANT TO
- Extra firm tofu - 175grams (approx. half a block)
- Lite soy sauce - 2tbsp
- Hoisin - 2 tbsp
- Scallion - 1 stalk
- Garlic - 2 cloves
- Honey - 1 tbsp
- Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 168.0
- Total Fat: 6.0 g
- Cholesterol: 0.5 mg
- Sodium: 844.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.1 g
- Protein: 11.0 g
Vegetable Salad
By MaryEllen
From Sue Dunston. Excellent salad for a pot luck
- 1 can (14.5 oz.) French style green beans, drained
- 1 can white (11 oz.) shoepeg corn, drained
- 1 can (15 oz.) young tender peas, drained
- 1 jar diced pimientos, chopped
- 1 bunch green onion, chopped
- 1/2 cup green pepper
- 3/4 cup vinegar
- 1 cup sugar
- 1/2 cup oil
- 1/2 teaspoon pepper
- 1 teaspoon salt
Fluffy Gluten Free Waffles
By MaryEllen
Preheat and prepare your waffle iron according to the manufacturer’s directions
- 2 cups (280 g) gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)
- 1/4 teaspoon xanthan gum
- 2 tablespoons (24 g) sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 eggs (120 g, out of shell) at room temperature, separated
- 3 tablespoons (42 g) virgin coconut oil, melted and cooled (or a neutral liquid oil, like vegetable or canola)
- 1 cup (227 grams) plain whole milk yogurt
- 6 fluid ounces milk, at room temperature
Chicago Pizza, GF
By MaryEllen
Taken from my new Gluten Free Pizza e-book, this recipe for Gluten Free Stuffed Crust Pizza is one of my most impr...
- Ingredients
- 2 2 2 gfJules™ Pizza Crust Recipes or entire bag or canister of gfJules™ Pizza Crust Mix
- 8-16 8-16 8-16 ounces fresh spinach (the more spinach, the thicker the stuffing layer)
- 12 12 12 ounces mozzarella or non-dairy mozzarella-style cheese, grated (I use Go Veggie™ Mozzarella Style)
- 2 2 2 cups gluten-free pizza or marinara sauce of choice (most brands are GF) – room temperature
- 2 2 2 Tbs. gluten-free cornmeal (or whole millet ground in a food processor or blender) – optional
- Olive oil for pan and your hands
- any toppings you like on your pizza: mushrooms; pepperoni; peppers; onions … etc.
Broccoli Puree Soup
By MaryEllen
“Arnold Schwarzenegger loves this soup and so does Steven Spielberg
- 2 pounds organic broccoli florettes
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons garlic, chopped
- 1 teaspoon fresh thyme leaves
- 3 cups water
- 1 (13.5-ounce) can light coconut milk
- Salt and freshly cracked pepper, to taste
Coconut Cookies
By MaryEllen
Using a hand mixer cream butter and sugar, beat at medium speed for 3-4 minutes, add the egg and beat until well bl...
- 200 grams of unsweetened fine shredded coconut
- 100 grams of unsalted butter at room temperature
- 220 grams of granulated sugar
- 1 egg at room temperature
- 50 grams of all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
Cherry Tomato and Basil Dressing
By MaryEllen
Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013)
- 1 pint cherry tomatoes, stemmed, each cut in half
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh basil leaves
- 1/4 cup pine nuts (may substitute walnuts)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt, plus more to taste