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Recipes
Zucchini Pancakes, GF
By MaryEllen
Food52 Review: These pancakes almost didn't get photographed because we began eating them, dabbed with Greek yogurt...
- 2 cups grated zucchini
- 1/2 cup grated potato
- 1 egg
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1 pinch breadcrumbs (GF)
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream or yogurt (optional)
Cream of Parsely Soup
By MaryEllen
Sauté the chopped parsley in the butter in a medium saucepan
- 1½ C (60 g) finely chopped fresh flat-leaf parsley, plus extra for garnishing
- 100 g butter
- ¼ C (60 ml) flour
- 1 tsp (5 ml) powdered chicken stock dissolved in 2 Tbsp (30 ml) hot water
- 4 C (1 litre) milk
- 1 C (250 ml) fresh cream
- freshly milled black pepper, to taste
- double-thick cream, for garnishing
Peanut Butter Oatmeal Chocolate Chip Cookies, GF
By MaryEllen
Preheat your oven to 375°F
- 3 /4 cup (90 g) oat flour (certified gluten free if necessary)
- 1 /2 cup + 2 tablespoons (90 g) cornstarch
- 1 cup (100 g) old fashioned rolled oats (certified gluten free if necessary)
- 1 teaspoon baking soda
- 1 /4 teaspoon kosher salt
- 1 /2 cup (100 g) granulated sugar
- 1 /2 cup (109 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 /2 cup (128 g) no stir smooth peanut butter
- 1 egg (50 g, weighed out of shell) + 1 egg yolk (25 g) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 4 ounces semi-sweet chocolate chips
Carrot Cake Cupcakes, GF
By MaryEllen
Most carrot cakes are huge—way too much for small households
- ¾ cup gluten-free all-purpose blend of choice
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 3 tablespoons canola oil
- ¼ cup crushed pineapple, drained thoroughly, 2 tablespoons juice reserved
- ½ cup finely shredded carrots
- ¼ cup sweetened shredded coconut
- 2 tablespoons finely chopped walnuts or sunflower seeds, divided, optional
- 1 recipe Dee’s Cream Cheese Frosting or frosting of choice
No Guilt Cheese Enchiladas
By MaryEllen
I love Mexican food, especially Chevy's Fresh Mex
- 12 8-inch Corn Tortillas
- 1 cup shredded Mexican four cheese blend
- 1/2 cup fat-free cottage cheese
- 3/4 cup chopped white onions
- 1/2 cup part-skim ricotta
- 1 can (19 ounces) enchilada sauce
- 2 Tbsp diced green chilies
- 3 Tbsp sliced black olives
Raspberry Crunch Squares
By MaryEllen
Preheat oven to 350F. Grease an 11 x 7-inch pan
- 1 cup (2 sticks) salted butter
- 1 cup sugar
- 1 egg yolk
- 3 cups all-purpose flour (or 2 1/2 cups flour and 1/2 cup almond meal)
- 1 cup almonds, chopped
- 1 1/4 cups jam (raspberry,blackberry or apricot)
Blueberry Peach Cobbler
By MaryEllen
Delicious, warm dessert
- For the batter:
- 1 stick of butter, unsalted
- 1 cup flour, all-purpose, white
- 1 cup of granulated sugar
- 1 cup of milk (recipe is calculated with 1% milk)
- 2 tsp baking powder
- The berry mixture:
- 1 pint (2 cups) of blueberries
- 1 pint (2 cups) of peaches
- 1/4 cup granulated sugar to sprinkle atop the baked 'crust'.
- Recipe is for 16 servings in the 9"x13" pan.
Grilled Tarragon-Dijon Thighs
By MaryEllen
1. Combine first 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 3 Tbs lemon juice
- 3 Tbs lime juice
- 2 garlic cloves, minced
- 1 tsp dried tarragon
- 1/2 tsp pepper
- 8 chicken thighs, skinned
- Garnish: lime slices
- Servings: 4
- Nutrition Facts
- Serving size: 1/4 of a recipe (6.8 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 304.64
- Calories From Fat (57%) 173.7
- % Daily Value
- Total Fat 19.61g 30%
- Saturated Fat 3.24g 16%
- Cholesterol 114.54mg 38%
- Sodium 307.85mg 13%
- Potassium 387.49mg 11%
- Total Carbohydrates 3.78g 1%
- Fiber 0.62g 2%
- Sugar 0.49g
- Protein 28.12g 56%
Super Miso Soup
By MaryEllen
Preheat the broiler. Pour 2 teaspoons of the olive oil on a baking sheet and add the tofu
- 1 T olive oil, divided
- 1 block firm tofu, diced
- 1 t black pepper
- 1 large onion, chopped
- 4 carrots, chopped
- 4 large garlic cloves, minced
- 1 T turmeric
- 1/4 cup dried mushrooms, broken into bite-site pieces
- 1/2 cup dry quinoa
- 2 cups veggie broth
- 2 cups water
- 1 bunch kale, leaves only, chopped
- 1/4 cup white miso
- 1 red bell pepper, chopped
- 3 scallions, whites and greens chopped
- Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 247.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 143.3 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.7 g
- Protein: 14.6 g
Vegan Moroccan-Style Chickpeas
By MaryEllen
Everyone will love this simple dish that's full of flavor!
- 1 can (15.5 oz)chickpeas, rinsed and drained
- 1 can tomatoes with green chilies
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tbsp ground cumin
- 1/2 tbsp ground ginger
- 1 tbsp ground coriander
- 3/4 cup vegetable broth
- Salt and pepper, to taste
- Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 172.6
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 817.8 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.9 g
- Protein: 6.0 g