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Recipes
Comforting Tomato & Beet Soup with Tortellini

By Greywolf
Peel and roughly chop the boiled and cooled beets
- 1 1/2 lb Beets, boiled for 1 hour and cooled
- 1 Sm. Sweet Onion, sliced very thinly
- 2 Tbsp Garlic, minced
- 4 Roma Tomatoes, chopped with excess seeds removed
- 1 qt Vegetable Stock, low-sodium
- Salt & Pepper, to taste
- 2 Tbsp Tomato Paste
- 1 × 8-9 oz. pkg Cheese Tortellini
- 1 Tbsp Prepared Coffee
- Fresh Curly Parsley, chopped for garnish
- Greek Yogurt, for garnish
Strawberry Cheesecake in a Jar

By Greywolf
1. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup white sugar
- 4 half pint canning jars with lids and rings
- Cheesecake:
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping, thawed
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- 4 fresh strawberries, sliced (or any other fruit you prefer)
Spice Mix

By Greywolf
This recipe can be used into any dish that the spices will complement
- SPICE MIX:
- salt
- pepper
- garlic powder
- basil
- oregano
- thyme
- cayenne powder
- paprika
Mediterranean Breakfast Sandwiches

By Greywolf
1. Preheat oven to 375 degrees F
- 4 multigrain sandwich thins
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 4 eggs
- 2 cups fresh baby spinach leaves
- 1 medium tomato, cut into 8 thin slices
- 4 tablespoons reduced-fat feta cheese
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
Orange Cranberry Ricotta Muffins

By Greywolf
Preheat oven to 375 F. Heat orange juice in microwave uhntil steaming; pour over cranberries
- 1/2 cup orange juice
- 3/4 cup dried cranberries
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup large-flake rolled oats
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1/2 cup liquid eggs, well shaken
- 1/2 cup liquid honey
- 1/3 cup canola oil
- 1 Tbsp grated orange rind
Creamy PHILLY Maple Bread Pudding

By Greywolf
Heat oven to 375ºF Melt butter in large skillet on medium-high heat
- 1 Tbsp. butter
- 2 Granny Smith apple s, peeled, thinly sliced
- 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
- 4 eggs
- 1 tsp. vanilla
- 1-1/4 cups milk
- 1/2 cup maple syrup , divided
- 7 cups (275 g) French bread cubes (1 inch)
Quinoa-Stuffed Peppers

By Greywolf
1. Heat oil in saucepan over medium heat
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (1/2 cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- 3/4 cup quinoa
- 3 large carrots, grated (1 1/2 cups)
- 1 1/2 cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
Baked Onion Rings

By Greywolf
1. Coat baking sheet with cooking spray
- 1 cup all-purpose flour
- 3/4 tsp. salt, divided
- 3/4 cup tonic water
- 1 cup plain breadcrumbs
- 1 Tbs. vegetable oil
- 2 medium sweet onions, cut into 1/2-inch-thick slices
White Chocolate & Cranberry Cookies

By Greywolf
1. In mixing bowl, beat melted butter with sugars until creamy
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup white chocolate morsels or chunks
- 1 cup Craisins (dried cranberries)
Butternut Squash and Duxelles Casserole

By Greywolf
Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavour classic French ...
- 8 oz fresh mushrooms or mushroom stems
- 2 shallots, coarsely chopped
- 1 1/2 tsp butter
- 1 Tbsp finely chopped parsley
- 1/4 tsp ground black pepper
- 1 cup 1% low fat milk
- 2 Tbsp all-purpose flour
- 1 clove garlic, minced
- 3/4 cup shredded Gruyere cheese (divided)
- 1/8 tsp nutmeg
- 1 butternut squash, peeled, seeded and cut into 1/8 inch slices