Anne Marie's Recipes

Author: user

  • Tortellini Salad with Mushrooms, Arugula and Lemon Dijon Vinaigrette

    Serves: 4

    Source: How to Eat 

    http://howtoeat.ca/how-to-quickie-meal-tortellini-salad-with-mushrooms-arugula-and-lemon-dijon-vinaigrette/

    Ingredients:

    • 350 g cheese tortellini
    • 16 oz sliced cremini mushrooms
    • 1 Tbsp olive oil
    • 1/2 tsp salt and pepper
    • 1 Tbsp fresh thyme
    • 5 oz arugula
    • 1/3 – 1/2 cup shredded parmesan (Parmesan petals are nice in this recipe)

    Lemon Dijon Vinaigrette

    • 1 Tbsp dijon mustard
    • 1 lemon (zested and juiced)
    • 1/4 cup olive oil
    • salt and pepper (to taste)

    Instructions:

    1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss mushrooms with olive oil, salt, and fresh thyme and place evenly on baking sheet. Roast for 15 minutes until tender and set aside.
    2. Cook tortellini according to package direction. Drain and rinse with cold water. Place in a large bowl with mushrooms, arugula, and parmesan cheese. Toss to combine. Add dressing and toss again to evenly coat.

    Lemon Dijon Vinaigrette

    1. Whisk together all ingredients in a small bowl.

    This salad stands great on it’s own as a vegetarian main and is also a delicious side for bbq chicken or fish. You can substitute any other tortellini you like – pesto or spinach filled would be fantastic. This pasta salad holds up well and is still tasty the next day.

  • Tandoori-Roasted Cauliflower with Almond Butter

    Source: Adapted from seasonwithspice.com

    Ingredients:

    • 1 head of cauliflower – cut into florets
    • 1/2 cup almond butter
    • 2 Tbsp olive oil
    • Tandoori Spice Blend
      • 1 tsp ground ginger
      • 1 tsp ground coriander
      • 1 tsp paprika
      • 1 tsp cumin
      • 1 tsp turmeric
      • 1 tsp cayenne pepper
      • 1/2 tsp salt
    • Squeeze of fresh lemon juice
    • Fresh cilantro leaves
    • Coarse salt
    • Crushed toasted almonds (optional)

    Instructions:

    1. In a large bowl, whisk together almond butter, oil, and Tandoori Spice blend. Depending on the texture of your almond butter, squeeze in some lemon juice or water if you find the mixture to be a little dry. Toss the florets into the mixture and coat well.
    2. Adjust the top oven rack so the cauliflower will be 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broiler setting.
    3. While the oven is preheating, spread the cauliflower out in a single layer on a baking pan lined with aluminum foil.
    4. Roast under the broiler for 10-12 minutes, until just tender and golden brown (flip florets halfway through cooking time). When cooked, sprinkle with salt, lemon juice, and garnish with fresh cilantro leaves. For an extra crunch, add crushed toasted almonds. Serve hot.

  • Lasagna Quinoa Bake

    Serves: 4 – 6 servings

    Source: Adapted from “Domesticate Me” Food Blog

    Ingredients:

    • 1 cup uncooked quinoa, rinsed and drained
    • 1 1/2 cups water
    • 1 tablespoon extra virgin olive oil
    • 1 medium yellow onion, finely chopped
    • 3 cloves garlic, minced
    • 6 – 8 cremini mushrooms, stems removed and finely chopped
    • 1 pound ground chicken **
    • 5 ounces baby spinach
    • 1 28-ounce can crushed tomatoes
    • 8 basil leaves, finely chopped (plus extra for serving)
    • 1 teaspoon salt
    • 1 1/2 teaspoons crushed red pepper
    • 1 teaspoon dried oregano
    • 1/4 teaspoon granulated sugar
    • 1/2 cup ricotta cheese
    • 1 1/2 cups grated mozzarella cheese
    • 1/4 grated Parmesan
    • 1/4 cup whole-wheat Panko breadcrumbs

    Instructions:

    1. In a small pot, bring the quinoa and 1 1/2 cups water to a boil. Turn the heat to low, cover, and cook for 14 minutes or until all the liquid has been absorbed. Let the quinoa rest, covered for 5 minutes, then fluff with a fork.
    2. Meanwhile, pre-heat the oven to 375 degrees.
    3. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and mushrooms. Cook for 5 minutes until onions are translucent and mushrooms are tender.
    4. Add the ground chicken and cook for 6-7 minutes, stirring and breaking up the meat with a spatula or wooden spoon, until no longer pink.
    5. Add the spinach and cook for 2 minutes, stirring constantly, until wilted.
    6. Stir in the tomatoes, basil, salt, crushed red pepper, oregano and sugar. Simmer for 10 minutes until thickened. (If sauce is too runny, the quinoa bake won’t set properly)
    7. Fold the quinoa, ricotta, and 1/2 cup grated mozzarella into the sauce and mix until well combined.
    8. Transfer the quinoa mixture to a medium baking dish (9 x 13″) and smooth the top. Sprinkle the remaining grated mozzarella over the top. Then add the Parmesan and Panko. Bake for 30-35 minutes until the top is lightly browned and the cheese is bubbling. (If the top isn’t browning as much as you’d like, just pop it under the broiler for a minute or so)
    9. Let your lasagna quinoa bake cool for 5 minutes before serving. Feel free to garnish with extra basil and crushed red pepper if you’d like.

    ** For a vegetarian version, use tofu in place of the ground chicken. To make ground tofu, wrap extra-firm tofu in paper towels and place a heavy object on top, for about 30 minutes, in order to release some of the water. Cut up into small cubes (can squeeze out extra liquid at this stage by wrapping cubes in paper towel and squeezing with hands), and break a part using spatula in the heated skillet as per instructions in step 4.

  • Pineapple Casserole

    Serves: 6 – 8
    Executive Chef Gregory Van Horn (Broadway Palm Dinnertheatre)

    Ingredients:

    • 3/4 cup butter
    • 1 1/4 cup sugar
    • 3 eggs
    • 1 20 0z can crushed pineapple, well drained
    • 1 1/2 tsp lemon juice
    • 4 cups firmly packed cubed white bread (crusts removed)

    Instructions:

    1. Preheat oven to 350 degrees
    2. In a mixing bowl, cream butter and sugar
    3. Add eggs one at a time, making sure to mix after each addition
    4. Stir in pineapple and lemon juice, fold in bread crumbs
    5. Spoon mixture into a greased 2 quart baking dish
    6. Bake casserole uncovered for 40 – 45 minutes or until golden brown
    7. Serve warm

     

     

  • Mango Scallop Skewers with Spinach Toss

    Serves: 4
    Source: Chatelaine

    Ingredients:

    • 24 frozen jumbo scallops, thawed
    • 1 mango, peeled, pitted and cut into 16 – 3/4 inch cubes
    • 2 Tbsp butter melted
    • 2 Tsp mustard

    Spinach Toss

    • 6 cups baby spinach
    • 1 sweet red pepper, julienned
    • 1/3 cup julienned peeled mango
    • 1/4 cup thinly sliced red onion
    • 2 Tbsp olive oil
    • 2 Tsp lemon juice
    • 1 Tsp Dijon mustard
    • pinch each of salt and pepper

    Instructions:

    1. Alternately thread 3 scallops and 2 mango cubes onto each of 8 metal or soaked wood skewers
    2. In small bowl, gradually whisk butter into mustard; brush half over 1 side of skewers.  Place buttered side down on greased grill over medium high heat.  Close lid and grill for 2 minutes.  Brush with remaining butter mixture; turn and grill until scallops are opaque, about 2 minutes. (to cook in oven – on greased foil lined baking sheet in 400F (200C) oven, bake skewers, turning once, until scallops are opaque – about 4 minutes)
    3. Meanwhile, combine spinach, red pepper, mango and red onion; arrange on platter
    4. Whisk together oil, lemon juice, Dijon mustard, salt and pepper; drizzle over salad.
    5. Top with skewers
    6. …
    7. …

  • Mediterranean Kale Salad

    Serves: 8 – 10

    Source: Chatelaine
    Ingredients:

    • 3 Tbsp extra virgin olive oil
    • 2 Tbsp balsamic vinegar
    • 1 Tsp liquid honey
    • 2  cloves garlic minced (can use less if desired)
    • 1/2 Tsp pepper
    • Pinch salt
    • 10 cups stemmed kale, thinly sliced
    • 2 cups cherry tomatoes halved
    • 1 can (14 oz) water packed artichoke hearts, drained, rinsed and thinly sliced
    • 1 cup shaved romano cheese or parmesan cheese

    Instructions:

    1. In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt
    2. Add kale, tomatoes and artichoke hearts; toss to coat.
    3. Cover and refrigerate, tossing occasionally, until kale begins to soften slightly – about 2 hours.  You can make ahead and refrigerate up to 24 hours.
    4. Toss salad and sprinkle with cheese before serving.

  • Chicken and Broccoli

    Serves: 6

    Source: ?

    Ingredients:

    • 2 bunches fresh broccoli or 1 10- oz frozen
    • 3 cups sliced chicken (6 – 8 pieces breast cooked and deboned)

    Sauce

    • 2 cups cream of chicken soup (condensed)
    • 1 cup mayonnaise or salad dressing
    • 1 tsp lemon juice
    • 1/2 tsp curry powder

    Topping

    • 3/4 cup shredded sharp cheddar cheese
    • 1 cup buttered bread crumbs
    • parmesan cheese to sprinkle on top

    Instructions:

    1. Cook broccoli until tender and arrange on bottom of 11″ x 7 1/2″ pan
    2. Place chicken on top of broccoli
    3. Pour sauce over chicken and broccoli
    4. Sprinkle cheddar cheese on top, then buttered bread crumbs and parmesan cheese
    5. Bake for 25 – 30 min @ 350F

  • Old Fashion Sausage Dressing

    Serves: 8 – 10

    Source: Audry Stafford
    Ingredients

    • 1 lb sausage meat (Maple Leaf)
    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 8 cups day old bread crumbs
    • 1 Tsp salt
    • 1 cup milk
    • 1 egg beaten
    • 1/4 cup chopped parsley

    Instructions:

    1. Crumble sausage meat and cook until pink disappears
    2. Add onion, celery and cook until transparent
    3. Add to bread crumbs in a large bowl/pan
    4. Sprinkle with salt and add parsley
    5. Combine milk and egg and then add to other ingredients
    6. Mix well and pour into greased or foil lined casserole – cover top
    7. Bake at 350F until heated through – approx 40 min

  • Turnip Puff

    Serves: 6 -8

    Source: Marlene Kiley

    Ingredients:

    • 1 good size turnip, cooked in salt water, drain well and mash
    • Blend in 2 Tbsp butter
    • 1/4 cup flour
    • 1 Tsp baking powder
    • 2 eggs separated
    • dash salt
    • 1 cup course soft bread crumbs
    • 1 Tsp butter melted
    • dash of paprika

    Instructions:

    1. Boil and mash turnip
    2. Separate eggs and beat egg yolk.
    3. Add butter, flour, baking powder and egg yolk to hot turnip
    4. Cool completely.  This part can be done ahead.
    5. Beat egg whites with dash of salt and fold into cooled turnip mixture
    6. Turn into greased casserole
    7. Mix bread crumbs and melted butter
    8. Sprinkle over turnip and add paprika
    9. Bake in 375F oven for 40 minutes
    10. …

  • Spiced Cranberry Mold

    Serves: 10 – 12

    Source: Eleanor Pickett

    Ingredients:

    • 12 Oz bag fresh cranberries
    • 1/2 cup Sugar
    • 2 small pkg orange or lemon Jello
    • 1 1/2 cups boiling water
    • 1 cup cold water
    • 1 Tbsp lemon juice
    • 1/4 tsp cinnamon
    • 1/8 tsp cloves
    • 1 orange, sectioned and diced
    • 1/2 cup chopped walnuts
    • Orange slices and curly lettuce for decoration…

    Instructions:

    1. Place the cranberries in a food processor – chop finely
    2. Mix cranberries with sugar and set aside
    3. Dissolve Jello in boiling water.  Add cold water, lemon juice and spices
    4. Chill Jello until slightly thickened
    5. Fold into cranberry mixture, oranges and walnuts
    6. Spoon into 5 cup mold
    7. Chill until firm
    8. Unmold and garnish