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Recipes
Chili, Vegetarian
By sincial
Heat oil in large nonstick saucepan over medium-high heat until hot
- 1 tablespoon vegetable oil
- 2 garlic cloves finely chopped
- 1 1/2 cups thinly sliced mushrooms
- 2/3 cup chopped red onion
- 2/3 cup chopped red bell pepper
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper (optional)
- 1/8 teaspoon dried oregano leaves
- 1 can peeled whole tomatoes - (28 oz)
- 2/3 cup frozen baby lima beans (or Black Beans)
- 1/2 cup rinsed drained canned Great Northern beans
- 1/2 cup Dry Sherry
- 1 cup canned Corn
- 3/4 cup of diced Pineapple
- 4 tablespoons nonfat sour cream
- 4 tablespoons shredded reduced-fat Cheddar cheese
Corn Bread
By sincial
Sift together flour, cornmeal, sugar, baking powder and salt
- 1 cup Whole Wheat flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk or buttermilk
- 1/4 cup cooking oil or shortening, melted, cooled
kale and Pear Smoothie
By sincial
Place all ingredients into container and secure the lid
- 1 cup green grapes
- 1 orange, peeled
- 1/2 Bartlett pear
- 1 banana, fresh or frozen
- 1 cup kale
- 1/2 cup water
- 2 cups ice cubes
Sponge Cake, Basic Whole Grain
By sincial
1. Heat the oven to gas mark 4/180‚°C (350‚°F)
- 3/4 cup 170 g (6 oz) butter or vegetable margarine
- 3/4 cup (150 g) Barbados (brown) or molasses sugar
- 1 1/2 cups (175 g) 6 oz wholemeal (whole grain) flour
- 7.5 ml (1 1/2 tsp) baking powder
- 3 eggs, beaten
- butter or margarine for greasing
- 20 cm (8 in) cake tin (cake pan)