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Recipes
Peanut Butter, Chocolate Chip and Chickpea Cookies
By johandi
Preheat the oven to 350℉ (180℃) F
- 1 1/4 cups chickpeas (garbanzo beans)
- canned, rinsed, drained and pat dry
- 1/2 tablespoon vanilla extract
- 2/3 cup peanut butter
- natural and creamy
- 4 tablespoons honey
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 2/3 cup chocolate chips (semi-sweet)
Quinoa Protein Power Bars
By johandi
1. Preheat oven to 350F/277C
- 1/2 c. quinoa seeds
- 1/2 c. chia seeds
- 1/4 c. flax seeds
- 1/4 c. shredded coconut, sweetened
- 1 c. rolled oats / old fashioned oatmeal*
- 1/2 c. almonds, chopped
- 1/2 c. dried blueberries
- 2/3 c. peanut butter
- 2/3 c. maple syrup
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cardamom
- 1 tsp. vanilla extract
Baked Garlic Lemon Pickerel
By johandi
1.In small bowl, stir together oil, lemon juice, garlic, basil and onion
- 1 lb pickerel fillets
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp basil
- 1 green onion, sliced
- Salt and pepper to taste
Tex Mex Chicken and Rice Bake
By johandi
1. Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish
- 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 1 soup can 1% milk
- 3/4 (175 mL) cup uncooked regular long-grain white rice
- 1 1/2 tsp (7mL) chili powder
- 1 1/2 cups (375 mL) mixture of red and green pepper strips, chopped onion
- 1/2 cup (125 mL) frozen corn
- 4 (about 1 lb/500 g) boneless, skinless chicken breast halves
- 1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
Low-Fat Blueberry Bran Muffins
By johandi
Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 cups wheat bran
- 1 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1 egg
- 2/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
BAKED ALASKA
By johandi
6 cups ice cream – coffee or mint flavoured, slightly softened Baked chocolate cake Meringue 3 tbs Dark rum ...
- 6 cups ice cream – coffee or mint flavoured, slightly softened
- Baked chocolate cake
- Meringue
- 3 tbs Dark rum
- • Line a cookie sheet (15 ½” x 10 ½”) with aluminum foil or I would suggest parchment.
- • Place in freezer for 15 minutes
- • Cream the ice cream in food processor or mixer
- • Spread on cookie sheet and place in freezer overnight
- • Bake the chocolate cake
- • Cover with saran wrap and freeze for 1 hour
- You can prepare one day in advance
- • Working quickly, cut the ice cream in three slices lengthwise
- • Cut the chocolate cake the same way
- • Layer in metal dish (20” long): start with a slice of ice cream, slice of cake and continue alternating
- • Cover with saran wrap and put in freezer for one day
- You can prepare up to 2 days prior to your reception, allowing your “Alaska” to stay in the freezer for 24 hours before serving.
- MERINGUE
- 8 egg whites (extra-large)
- ½ tsp salt
- 2 cups sugar
- • Using a large bowl, mix the egg whites, salt and sugar
- • Immerse the bowl in warm water to melt the sugar
- • Remove from the water once the sugar has melted and beat with a mixer for 15 minutes or until the mixture forms peaks
- • Working quickly, using a spatula, spread the meringue (thick coat) on the top and sides.
- • Use all the meringue
- Bake in pre-heated oven at 450ºF for 4-5 minutes until the meringue is slightly browned
- Warm up the rum – on medium heat. Remove from heat, light the rum and pour over the desert while flambé
- CHOCOLATE CAKE
- 2 ½ oz unsweetened chocolate, shredded
- ½ cup butter, softened
- 1 cup brown sugar
- 1 tbs water
- 2 large eggs
- 1 cup flour
- ½ baking soda
- ½ tsp salt
- 1/3 cup milk
- ½ tsp vanilla
- • Line cookie sheet 15 ½” x 10 ½” with aluminum foil, parchment or waxed paper.
- • Lightly grease and powder with flour
- • In a small casserole, add chocolate, 2 tbs butter, ¼ cup brown sugar and 1 tbs water. Melt on low heat and stir continuously
- • Beat the remaining butter and brown sugar until frothy, adding the eggs one at a time, beating well.
- • Add the chocolate mixture and mix well.
- • Mix flour, baking soda and salt in another bowl
- • Mix with the chocolate mixture alternating with milk.
- • Add vanilla
- • Pour the cake mixture in the cookie sheet
- Bake at 350ºF for 12-14 minutes
- Cool cake in cookie sheet
7-Layer Mexican Dip
By johandi
Spread beans in the bottom of a 10" round or square clear glass dish; set aside
- 16-oz. can refried beans
- 2 c. sour cream
- 1-1/4 oz. pkg. taco seasoning mix
- 2 avocados, pitted, peeled and mashed
- 2 t. lemon juice
- 3 cloves garlic, minced
- 2 c. shredded Cheddar cheese
- 4 green onions, diced
- 1/4 c. black olives, sliced
- 1 tomato, diced
- tortilla chips
Pizza Quinoa Stuffed Portabella Mushrooms
By johandi
Preheat oven to 400ºF
- 4 extra-large portabella mushrooms, stems and gills removed
- Oil mister or olive oil cooking spray
- Salt and pepper to taste
- 3/4 c. uncooked quinoa, rinsed thoroughly
- 1 (8 oz.) can tomato sauce
- 2 garlic cloves, minced
- 1 tbsp. minced fresh basil
- 1/2 tsp. dried oregano
- 1/2 tsp. onion powder
- Pinch of red pepper flakes (optional)
- 3/4 c. shredded mozzarella cheese
Chicken Milano
By johandi
"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil
- Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
CONGEE
By johandi
It's a warm and savoury porridge often with chunks of tender meat in it
- 1 cup rice
- 10 cups water
- Chicken Legs
- Ginger
- 4 cloves garlic
- Salt & Pepper
- Cilantro - optional