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Recipes
BAKED BARLEY WITH SHIITAKE MUCHSROOMS AND CARAMELIZED ONIONS
By Marinel
Slow baking allows the barley to absorb the woodsy flavor of the muchrooms and the sweetness of the caramelized oni...
- 2 tablespoons of butter
- 4 1/2 cups chopped onion (about 3 med)
- 1 teaspoon sugar
- 3 cups sliced button muchrooms (about 9 ozs)
- 3 cups sliced shiitake mushrooms (about 8 ozs)
- 1 1/2 cups uncooked pearl barley
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon thyme
- 4 cups vegetable broth
- fresh thyme sprigs
ZERO POINTS WEIGHT WATCHERS VEGETABLE SOUP
By Marinel
Instructions Put garlic, vegetables, thyme and broth into a large soup pot
- Ingredients
- 2 medium garlic clove(s), minced
- 1 medium onion(s), diced
- 2 medium carrot(s), diced
- 1 medium sweet red pepper(s), diced
- 1 medium stalk(s) celery, diced
- 2 small zucchini, diced
- 2 cup(s) green cabbage, shredded
- 2 cup(s) Swiss chard, chopped
- 2 cup(s) cauliflower, small florets
- 2 cup(s) broccoli, small florets
- 2 tsp thyme, fresh, chopped
- 6 cup(s) vegetable broth
- 2 Tbsp parsley, or chives, fresh, chopped
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, or to taste
- 2 Tbsp fresh lemon juice, optional
SLICED BAKED POTATOES
By Marinel
Nice alternative potatoes baked in their jackets
- 4 medium potatoes
- 1 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons herbs (dried or fresh) (parsley, chives etc.)
- 4 tablespoons grated Cheddar cheese
- 1/2 tablespoons Parmesan cheese
BLUE CHEESE WALDORF SALAD
By Marinel
Blue cheese perks up this version of a traditional waldorf salad
- 4 large apples, chopped
- 2 cups green grapes, halved
- 1 1/3 cups chopped celery
- 1/2 cup raisins
- 1 tablespoon lemon juice
- 2/3 cup fat-free mayonnaise
- 2/3 cup buttermilk
- 1/3 cup crumbled blue cheese
- 1 tablespoon sugar
- 1/4 cup chopped walnuts, toasted
CLASSIC AMERICAN POTATO SALAD
By Marinel
Just as it says, Classic!
- 2 pounds red boiling potatoes, scrubbed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 hard cooked eggs
- 1 small celery stalk
- 1/4 cup chopped sweet pickle (not relish)
- 3 scallions
- 2 tablespoons chopped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
AMERICAN POTATO SALAD
By Marinel
Classic
- 5 pounds red potatoes
- 8 eggs
- 2 cups mayonnaise
- 1 onion, diced
- 2 green onions, thinly sliced
- 1 small green pepper, seeded and chopped
- 3 stalks celery, thinly sliced
- 2 teaspoons salt
- 1 teaspoon pepper
CHICKEN AND BROCCOLI AU GRATIN
By Marinel
Always a crowd pleaser. This is good served with rice, or bread for dipping in the cheese sauce
- 1 lb fresh broccoli cut into to spears
- 2 whole chicken breasts
- 1/4 cup (1/2 stick) butter
- 1/4 cup of flour
- 1/2 teaspoon salt
- dash of pepper
- 1/2 teaspoon dry mustard
- 1 cup chicken broth
- 1/2 cup light cream
- 1 cup cheddar cheese
- 2 teaspoons white wine
- Parmesan cheese--grated
The Sweet Life
By Marinel
I would suggest baking these cupcakes if you want to make new friends
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 ounce bittersweet or semisweet chocolate, finely chopped
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup buttermilk
- 20 chocolate sandwich cookies
- 20 mini peanut butter cups, unwrapped
Salmon with Cucumber-Radish Relish
By Marinel
Make It Now Directions Preheat oven to 425 degrees
- 1 side of salmon (about 2 1/2 pounds; preferably wild), skinned
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup diced radish
- 1/2 cup diced, peeled English cucumber
- 1 tablespoon prepared horseradish
- 3 tablespoons thinly sliced scallions (about 2)
SMOKY PEA SOUP
By Marinel
This soup can be made in a slow cooker or in a Dutch Oven on the burner
- 2 ham hocks (about 1 1/2 pounds)
- 1 pound split green peas
- 2 large carrots, coarsely chopped (2 c)
- 2 large celery stalks, chopped (2 c)
- 1 large onion, coarsely chopped (1 c)
- 2 garlic cloves, chopped
- 2 32 oz cans chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme leaves