Bonnie T's profile page
Recipes
Greek Lemon Soup
By Bonnie T
Bring the stock to a boil, add rice, cover, and cook until tender, 30-40 minutes
- Egg Lemon Soup
- This interesting, lemony soup is traditional in Greek cuisine. Serve with Greek salad,
- hummus, and spanakopita for a veggie Greek meal.
- COOKING TIME: 45 minutes
- 6 cups vegetable stock
- 1/2 cup brown rice
- 1 egg
- 2 egg yolks
- 1/4 cup lemon juice
Banana Bread...excellent
By Bonnie T
Banana bread is easy to make-just a few simple steps-and irresistible to eat
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 stick unsalted butter, at room temperature, plus more for greasing the pan
- 1 1/4 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
- 1 cup toasted walnut pieces
- OPTIONAL
- 1 C blueberries
- Topping
- 1/4 C sugar
- 1 T cinnamon
Blueberry Almond Smoothie
By Bonnie T
Blend until creamy!
- 1/2 cup frozen blueberries
- 2 dashes cinnamon
- 1 tbsp almond butter
- 8 oz water
- 2 heaping tbsp plant-based protein powder (ideally chocolate flavor)
- 1 tbsp ground flax seed (optional)
Peppermint Bark Chocolate Cookies
By Bonnie T
Peppermint Bark Recipe 1 Break up peppermint candy into little pieces
- PEPPERMINT BARK INGREDIENTS
- 12 oz. of high-quality white chocolate chips or dark chocolate chips
- 5 regular sized candy canes, crushed up
- 1/2 teaspoon of peppermint extract
- COOKIE INGREDIENTS
- 1 C butter
- 3/4 C brown sugar
- 3/4 C white granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 3/4 C all-purpose flour
- 3/4 C unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 C peppermint bark, broken into little chip size pieces RECIPE TO FOLLOW FOR PEPPERMINT BARK
Baked Herbed Salmon
By Bonnie T
Preheat oven to 350°F. Rinse salmon and place on lightly greased cookie sheet or in an ovenproof baking dish
- A traditional Mediterranean pesto makes an low-carbohydrate salmon dish that’s
- quick, elegant, and tasty. The fish bakes with the sauce while you prepare the rest of
- the meal.
- PREPARATION TIME: 10 minutes
- 4 6-ounce salmon fillets
- salt and freshly ground black pepper to taste
- 1 tbsp olive oil
- 2 medium garlic cloves, coarsely chopped
- 1/2 tsp Spike vegetable seasoning (or salt)
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 tbsp capers (or green olives)
- 1 cup coarsely chopped flat-leaf Italian parsley
- 1 cup coarsely chopped cilantro leaves
- 2 tsp lemon zest
- ~5 oz fresh lemon juice
Greek Olive Dip
By Bonnie T
Pit olives and put all ingredients into blender or food processor/add a little lemon juice and olive oil
- 1 pound Greek olives
- 3/4 head garlic
- breadcrumbs
- lemon juice
- olive oil
Brownies...The Perfect Brownie
By Bonnie T
Preheat oven to 325. In a small saucepan set over low heat or a double boiler; remove from heat immediately
- 1 stick unsalted butter
- 2 squares unsweetened chocolate
- 1 C. sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 C. flour
- 1/2 tsp salt
- 1/4 to 1/2 C of chopped walnuts
Pumpkin Cookies
By Bonnie T
1 Preheat the oven to 350° F
- 1 C butter, room temperature
- 1 C packed brown sugar
- 1 C granulated sugar
- 1 C pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 C all-purpose flour
- 1 1/3 C quick or old-fashioned oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 C pumpkin seeds
- 1 C dried currants
Honey Corn Bread Muffins
By Bonnie T
Easy
- 1 C yellow cornmeal
- 1 C flour
- 1 T baking powder
- 1/2 C granulated sugar
- 1 tsp salt
- 1 C whole milk
- 2 large eggs
- 1/2 stick of butter, melted
- 1/4 C honey
Pomegranate Turkey Glaze
By Bonnie T
Combine 1 cup of pomegranate juice and 1 cup of the stock in a small saucepan
- 1 C of pomegranate juice
- 1 C of chicken broth
- 3 T Currant Jelly