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Recipes
Black Bean and Veggie Soup
By GwennW
In a large saucean, heat oil over medium heat
- 2 T. EVOO
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 tsp. ground cumin
- 2 tsp. chili powder
- 3 c. vegetable or chicken stock
- 3 (15 oz.) cans black beans, drained and rinsed
- 2 (8.75oz.) cans Fiesta corn
- 1 (14.5oz.) can diced tomatoes
- kosher salt and fresh ground pepper, to taste
- optional garnish: sour cream and shredded cheddar cheese
Chocolate Bread Pudding
By GwennW
Preheat oven to 325. Spray a 1 1/2 quart shallow baking dish with Pam
- 1 3/4 c. whipping cream
- 1/2 c. sugar
- 1/4 c. whole milk
- 1 1/2 c. semi-sweet or bitter-sweet chocolate chips
- 1 egg
- 1 tsp. vanilla extract
- 4 c. stale bread, cut into 1 inch cubes (French bread, brioche or challah all work well)
- 2 - 3 T. brown sugar
Baked Onion Rings with Chili Dipping Sauce
By GwennW
To make chili sauce: Combine all ingredients in a small bowl and stir well
- Chili Dipping Sauce:
- 1 1/2 cups cornflake crumbs
- 1/2 cup plain dried breadcrumbs
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/4 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- kosher salt and ground pepper
- 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
- 2 tablespoons olive oil
- 1 c. light mayonnaise
- 3 T. chili sauce
- 1 tsp. chili powder
- 1/8 tsp. cayenne pepper
Cucumber "Health" Salad
By GwennW
Mix the cucumbers, red onions, and 1 tablespoons of salt in a bowl
- 2 English cucumbers, thinly sliced
- 1 red onion, thinly sliced in half rounds
- Kosher salt
- 3/4 c. plain, nonfat greek yogurt
- 1/3 c. light sour cream
- 2 T. white wine vinegar
- 1/4 c. minced fresh dill
- freshly ground black pepper
Martha's Macaroni-and-Cheese (adapted from The Martha Stewart Living Cookbook: The Original Classics
By GwennW
Preheat oven to 375°F. Spray a 3-quart casserole dish with non-stick spray; set aside
- Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- non-stick spray
- 6 slices multi-grain bread, crusts removed, torn into 1/2 inch pieces
- 4 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons coarse salt, plus more for water
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
- 2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
- 1 pound elbow macaroni
Crispy Peanut Butter Squares
By GwennW
Spray an 8 X 8 pan with non-stick spray
- 2 c. corn flakes
- 2 c. rice krispies
- 1/2 c. peanut butter
- 12 oz. butterscotch chips
- 6 - 8 oz. chocolate chips
- 2 T. heavy cream
Jamie Deen's Chili
By GwennW
In a skillet brown ground beef and sausage, drain and set aside
- 1 pound mixed ground beef and sausage, browned and drained
- 1 medium onion, diced
- 1 green bell pepper diced
- 2 cups chopped celery
- 2 (28-ounce) cans diced tomatoes
- 1 (28-ounce) can whole, peeled tomatoes
- Ground cumin
- Chili powder
- 1 (14 1/2-ounce) can pinto beans, drained and rinsed
- 1 (14 1/2-ounce) can black beans, drained and rinsed
- 1 (14 1/2-ounce) can kidney beans, drained and rinsed
- 1 package chili seasoning mix
- Shredded cheddar, sour cream, chopped green onions, for garnish
Dark Chocolate Brownies with Chevre Swirl
By GwennW
Preheat oven to 350. Spray an 8 X 8 pan with nonstick spray
- Brownies:
- 2/3 c. Dutch process cocoa powder (if available use half Black Cocoa Powder)
- 1 1/2 c. white sugar
- 1/2 c. powdered sugar
- 3/4 tsp. kosher salt
- 1 c. all-purpose flour
- 3 eggs
- 1/2 c. canola oil
- 2 T. water
- 1 c. chocolate chips
- nonstick baking spray
- optional: 2 drops King Arthur Sweet Dough emulsion
- Chevre Swirl:
- 6 oz. chevre (goat cheese), room temperature
- 1 T. powdered sugar
- 1 egg
- 1 T. all-purpose flour
Butternut Squash Couscous
By GwennW
Preheat oven to 400. Peel the butternut squash with a vegetable peeler and cut into bite-sized chunks
- 1 medium butternut squash
- 3 T. EVOO
- kosher salt and fresh ground pepper, to taste
- 3 T. dark brown sugar
- dash of cayenne pepper
- 2 c. chicken broth
- 1 T. unsalted butter
- 2 c. dried couscous (regular or whole wheat)
- 2/3 c. crumbled feta cheese
- 1/2 c. slivered almonds, toasted
Mexican Caesar Salad
By GwennW
Whisk dressing in a small bowl
- Dressing:
- 1 bag Romaine lettuce
- 1 cup crushed tortilla chips
- 1/4 cup shredded parmesan cheese
- 1/3 cup light mayo
- 1/4 cup milk
- 2 Tablespoons lime juice
- 2 tablespoons dry taco seasoning
- 2 tablespoons Dijon mustard