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Recipes
SPICY BROCCOLI CARROT NOODLE STIR-FRY
By Peggie
A simple broccoli carrot noodle stir-fry with a flavorful spicy soy sauce! Quick to make and so much better for you
- FOR THE SAUCE:
- 1/4 cup low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 tablespoons sriracha
- 1 tablespoon pure maple syrup
- 1 tablespoon water
- 2 large cloves garlic, minced
- 2 teaspoons cornstarch
- FOR THE STIR-FRY:
- 10 ounces uncooked whole wheat spaghetti
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cups bite-sized broccoli florets
- 2 cups peeled and sliced carrot
- 1 cup raw cashews, roughly chopped
- chopped cilantro, for garnish
- sesame seeds, for garnish
CRANBERRY ORANGE CAKE
By Peggie
Preheat oven to 350 degrees
- For the Icing:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- zest of one orange – about 1 tablespoon
- juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar
- 2 – 3 tablespoons water, milk or orange juice
Chocolate Kissed Coconut Macaroons
By Peggie
Preheat the oven to 350°F
- 1 [14] oz angel flaked coconut sweetened
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 [14] oz can sweetened condensed milk
- 1 egg white beaten until frothy
- 2 tsp pure vanilla extract
- 24 chocolate kisses unwrapped
Skillet Chicken Pot Pie
By Peggie
Preheat oven to 400ºF (200ºC)
- 2 1/2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 2 rotisserie chicken breasts, shredded
- 1 cup frozen peas and carrots
- Salt
- Pepper
- 1 small potato, peeled and chopped
- 1/2 cup cream
- 1 premade pie crust
Chipotle Chickpea Tacos
By Peggie
Add the olive oil to a pan over medium heat
- 1 tablespoon olive oil
- 15 oz chickpea, 1 can, drained and rinsed
- 2 tablespoons low sodium soy sauce
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- tortilla, to serve
Three-Bean Vegetable Chili
By Peggie
In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot
- 1 tbsp. vegetable oil
- 1 lb. carrots
- 2 large stalks celery
- 2 clove garlic
- 1 jumbo onion
- 4 tsp. chili powder
- 1 tbsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground red pepper (cayenne)
- 1 tsp. salt
- 1 can diced tomatoes
- 1 can vegetable broth
- 1 c. water
- 2 can white kidney beans (cannellini)
- 1 can pink beans
- 2 c. frozen shelled edamame (soybeans)
- 1/4 c. fresh cilantro leaves
- Reduced-fat sour cream (optional)
- Shredded reduced-fat Cheddar cheese (optional)
Tortilla Soup with Chicken & Avocado
By Peggie
In a frying pan over medium heat, warm 1 tbsp of the oil
- 1/2 cup (4 oz/125 ml) plus 2 tbsp vegetable oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic
- 1/4 cup plus 2 tsp chopped fresh cilantro
- 1 cup (6 oz/ 185g) drained canned plum tomatoes
- 1/2 tsp ground cumin
- 4 cups (32 oz/1 L) chicken stock or prepared broth
- 1 skinless, boneless whole chicken breast, about 1/2 lb cut into bite sized strips
- Salt and pepper
- 4 corn tortillas, preferable stale and dry
- 1 dried chile such as ancho, seeded
- 1 avocado, pitted, peeled and dices
- 1/4 cup (1 oz.30 g) shredded Monterey jack cheese
- 2 tsp fresh lime juice
Chocolate Chocolate Chip Cookies
By Peggie
directions: 1. preheat oven to 375 degrees 2
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup [2 sticks] margarine
- 1/4 cup sugar
- 3/4 cup brown sugar
- 6 oz. chocolate chips
- 4 oz. instant chocolate pudding
- 1 tsp vanilla
- 2 eggs
bread- miracle no knead
By Peggie
DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
STRAWBERRY SPINACH SALAD
By Peggie
Best Ever Strawberry Spinach Salad will rock your world! This simple recipe is a celebration of summers bounty in t...
- Candied Pecans
- 1 tablespoons butter
- 1 tablespoons packed light brown sugar
- 1/2 cup pecan halves
- pinch salt
- Dressing
- 2 tablespoons granulated sugar
- 1/4 cup extra light tasting olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- Salad
- 10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
- 1/4 small red onion, sliced
- 1 quart fresh strawberries, hulled and quartered
- 1/2 cup fresh blueberries
- 1/2 avocado, cut into bite-sized pieces
- 1/2 (5 ounce) package blue cheese crumbles