Anne Marie's Recipes

Author: annemarie

  • Thai Cold Salad Rolls

    Serves: 24 pieces

    Source: Canadian Living Vegetarian Collection

    Ingredients:

    • 4 ounces of rice stick vermicelli
    • 1/2 English cucumber peeled, halved, and cored
    • 1 sweet red pepper, halved and cored
    • 1 large carrot, peeled
    • 1 mango, peeled and pitted
    • 12, six inch (15 cm) rice paper wrappers
    • 12 large mint or basil leaves or both
    • 1/2 cup finely chopped roasted peanut or cashews

    Dipping Sauce

    • 1/2 cup sweet Thai chili sauce
    • 2 tablespoons of lime juice
    • 2 tsp unseasoned  rice vinegar

    Instructions:

    1. Dipping Sauce: Combine chili sauce, lime juice and vinegar and set aside.
    2. Soak vermicelli in hot water for 10 minutes until tender and drain. Toss with 1 tbsp of dipping sauce.
    3. Cut cucumber, red pepper, carrot and mango into 3 inch by 1/8 inch strips.
    4. Fill a shallow bowl or pie plate with lukewarm water. Soak rice paper wrappers, one at a time until soft and pliable (about 1 minute). Transfer to a tea towel and pat dry.
    5. Along the bottom edge of wrapper and leaving 1 inch uncovered on each side, place mint leaf, 1 tsp of chopped nuts, 4 pieces each of cucumber, red pepper, carrots and mango and about 1 tsp of vermicelli noodles. Fold sides in tightly and rolls up. Repeat steps with the rest of the wrappers and cover with a damp cloth and store in a covered container. Refrigerate up to 8 hours.
    6. Cut crisscross in half and serve with dippin

     

  • Triple Citrus Cheesecake

    Serves: 12

    Source: Kraft

    Ingredients:

    • 1 1/4 cups graham cracker crumbs
    • 1/4 cup melted butter or margarine
    • 3 (250 gram each) light cream cheese
    • 3/4 cup white sugar
    • 3 eggs, beaten
    • 1 tbsp. lemon zest
    • 3 tablespoons lemon juice

    Instructions:

    1. Preheat oven to 350°. Mix crumbs and butter and press into a parchment lined 9 inch spring-form pan.
    2. Beat cream cheese and sugar with an electric mixer until well blended. Add eggs one at a time, mixing on low until just blended.
    3. Stir in lemon zest and juice and pour over crust.
    4. Bake for 45 to 50 minutes or until centre is almost set. Run a metal spatula around rim to loosen cake. Cool before removing cake from pan. Refrigerate four hours or overnight.

  • Flourless Chocolate Cake

    Serves: 12 servings

    Source: Canadian Living, April 2012

    Ingredients:

    • 1/2 cup unsalted butter or margarine
    • 6 ounces chopped bittersweet chocolate
    • 4 eggs
    • 1 cup white sugar
    • pinch of salt
    • 1/2 cup ground almonds
    • 1 tsp. instant coffee granules
    • 2 tbsp. cocoa powder

    Chocolate Glaze

    • 4 ounces chopped bittersweet chocolate
    • 1/4 cup unsalted butter or margarine
    • 1/4 cup hot water
    • 1/4 tsp.instant coffee granules

    Instructions:

    1. In heatproof bowl over saucepan of hot (not boiling) water, melt margarine with chocolate. Let cool.
    2. In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Fold in chocolate mixture, almonds and espresso powder. Sift cocoa powder over top and fold in.
    3. Grease bottom and side of 9-inch (2.5 L) springform pan; line bottom and side with parchment paper. Scrape in batter, smoothing top.
    4. Bake in 350°F (180°C) oven until crackly on top and tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool. Remove side of pan and paper; place cake on rack over baking sheet.
    5. Chocolate Espresso Glaze: In heatproof bowl over saucepan of hot (not boiling) water, stir together chocolate, margarine, water and espresso powder until smooth. Pour over centre of cake; spread to within 1 inch (2.5 cm) of edge. Refrigerate until set, about 1 hour. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)

  • Breakfast Grab-and Gos

    Serves: 18 Breakfast Cookies

    Source: Healthy Starts Here by Mairlyn Smith

    Ingredients:

    • 1 1/2  cups oat bran
    • 1 1/2 cups large flake oats
    • 1 cup whole wheat flour
    • 3/4 cup ground flax seed
    • 1/2 cup steel cut oats
    • 2 tbsp. wheat germ
    • 2 tablespoons cinnamon
    • 1 tsp. baking soda
    • 1 cup dried cranberries or blueberries
    • 1/4 cup chocolate chips (60% cocoa mass)
    • 1/2 cup coarsely chopped walnuts
    • 3/4 cup packed dark brown sugar
    • 2 omega 3 eggs
    • 1 (4.5) ounce jar strained baby prunes
    • 1/4  cup canola oil
    • 1 tbsp. pure vanilla extract

    Instructions:

    1. Position rack n the middle of the oven. Preheat oven to 375°. Line two large baking sheets with parchment paper.
    2. Mix together oat bran, large flake oats, flour, flax seed, steel cut oats, wheat germ, cinnamon and baking soda in a large bowl. Stir in cranberries or blueberries, chocolate chips and walnuts.
    3. Whisk together brown sugar, eggs, prunes, oil and vanilla in a medium bowl until well blended.
    4. Add the sugar mixture to the oat bran mixture and stir until really well combined either with your hands, a large spoon or a stand mixer.
    5. You want to make 18 Grab-and-Gos, so eyeball an amount than is bigger than a golf ball but smaller than a tennis ball. A 1/4 cup ice-cream scoop with a quick release works well. Place balls of dough on prepared parchment lined sheets about 2 inches apart. Press each ball to about 3/4 inch thickness. Bake until medium brown for 13 to 15 minutes. Let cookies cool slightly on baking sheets before removing them to cool on wire wracks. Wrap individually and freeze for up to 3 months.

    Diabetes Food Choice Values per 1 Grab-and-Go: 2 tarbohydrate, 2 Fat

  • Leek, Parsnip and Apple Soup

    Serves: Makes 7 cups

    Source: Healthy Starts Here

    Ingredients:

    • 2 tablespoons virgin olive oil
    • 3 leeks (white and pale green parts thinly sliced)
    • 4 large scrubbed parsnips cut into 1 inch pieces (4 cups)
    • 2 Ida Red apples, scrubbed and cored and cut into 1 inch chunks
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried coriander
    • 3 cups low sodium chicken or vegetable broth
    • 1 cup natural apple juice

    Instructions:

    1. Heat a large saucepan, add oil, then leeks and saute for 5 minutes.
    2. Add the parsnips, apples, thyme and coriander and saute for 1 minute.
    3. Add broth and juice and bring to a boil. Reduce heat and cook covered until parsnips are tender (about 20 to 25 minutes).
    4. Using and immersion blender, puree the soup in the saucepan until smooth. (You can also puree the soup in a blender, about 2 cups at a time.)
    5. Ladle into bowls.
    6. Soup can be refrigerated in an airtight container for up to 2 days or frozen for up to three months.

  • Jerk Marinade

    Serves: 1 cup

    Source: Healthy Starts Here

    Ingredients:

    • 1 onion quartered
    • 4 green onions (green and white parts only) quartered
    • 1 teaspoon honey
    • 1 teaspoon ground thyme
    • 1 teaspoon ground allspice
    • 1 teaspoon cinnamon
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon grated nutmeg
    • 1/2 teaspoon red pepper flakes
    • 3 tablespoons lower sodium soy sauce
    • 1 tablespoon canola oil
    • 1 tablespoon apple cider vinegar

    Instructions:

    1. Whirl all ingredients in a food processor until they form a thick paste.
    2. Refrigerate in an airtight container for up to three days.
    3. Use to marinate poultry, pork, fish, or tofu.

  • Pumpkin Spice Roasted Chickpeas

    Serves: 2 cups

    Source: peasandthankyou.com

    Ingredients:

    • 1 can of chickpeas, rinsed, drained and patted dry
    • 2 T. maple syrup
    • 1 t. canola oil (or oil of your choice)
    • 1 t. apple cider vinegar
    • 1/8 t. salt
    • 1/4 t. nutmeg
    • 1/4 t. ginger
    • 4/4 t. cinnamon

    Instructions:

    1. Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray.
    2.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

  • Quinoa Pancakes

    Serves: Makes 6 Pancakes

    Source: Anne Marie

    Ingredients:

    • ½ cup (125 mL) Quinoa
    • ½ cup (125 mL) Whole Wheat flour
    • 2 tsp (10 mL)   baking powder
    • 3 large eggs
    • ¼ cup (50 mL)skim milk
    • 2 tbsp (25 mL 100% Pure Maple Syrup

    Instructions:

    1. In small saucepan, bring 1 cup (250 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Cool.
    2. In bowl, stir together flour, baking powder and cooled quinoa. In small bowl, whisk together eggs, milk and maple syrup; whisk into quinoa mixture until combined.
    3. Heat large nonstick frying pan sprayed with cooking spray over medium-high heat. In batches, add batter to pan by generous ¼ cup (50 mL) amounts. Cook for 2 minutes or until bubbles form on surface and edges are golden; turn and cook another 2 minutes.
    4. Serve with additional maple syrup.

  • Roasted Vegetable Manicotti

    Serves: 8 to 10

    Source: The Rest of the Best and More

    Ingredients:

    • 1 onion, chopped
    • 2 cups of chopped broccoli
    • 2 cups of chopped cauliflower
    • 2 cups of chopped carrots
    • 1 red pepper
    • 3 tablespoons of olive oil
    • 1 tablespoon balsamic vinegar
    • 2 cloves of garlic, minced
    • 3 cups of spinach
    • 1 cup grated Parmesan cheese
    • 1 cup of ricotta cheese
    • 1 egg, beaten
    • 2 slices of bread
    • 1/2 cup chopped parsley
    • 1/2 cup fresh basil 0r 1 tablespoon dried basil
    • fresh pepper to taste
    • 16 manicotti shells
    • 28 ounces of tomato sauce

    Instructions:

    1. Chop vegetables into 1 inch pieces and toss with oil, vinegar, and garlic. Roast at 350 degrees for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool.
    2. In the food processor, chop bread and herbs and seasonings. Transfer to a bowl.
    3. Pulse vegetables in food processor to a coarse texture. Add bread mixture.
    4. Mix together Parmesan, ricotta and egg. Blend with vegetable mixture.
    5. Cook Manicotti according to package directions. Drain well and fill with ricotta vegetable filling.
    6. Grease 2 (9 x 13) baking dishes. Arrange stuffed shells in baking dishes and top with tomato sauce. Bake at 350 degrees for about 30 minutes.

  • Cherry Almond Bars

    Serves: 12 Bars

    Source: Red Barn Fruit Farm

    Ingredients:

    • 1 cup rolled oats
    • 3/4 cup all purpose flour
    • 1/4 cup toasted wheat germ
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup honey
    • 1/3 cup apple sauce
    • 1/4 cup canola oil
    • 1 large egg beaten
    • 1 large egg white
    • 3/4 cup chopped dried cherries
    • 1/2 cup chopped almonds

    Instructions:

    1. Preheat oven to 350°. Whisk together oats, flour, wheat germ, cinnamon and salt.
    2. In another bowl, whisk together apple sauce, honey, oil, eggs and egg white. Stir in the oatmeal mixture until well combined. Add the dried cherries and almonds.
    3. Spread into a greased 8″ baking pan and bake for 30 to 35 minutes.