Anne Marie's Recipes

Author: annemarie

  • Black Bean and Rice Salad

    Serves: 6
    Source:

    Ingredients:

    • DRESSING
    • 1/2 cup olive oil
    • 3 tablespoons orange juice
    • 2 tablespoons red wine or balsamic vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon cumin
    • 1teaspoon chili powder
    • 2 – 3 drops of Tabasco or Hot Sauce
    • salt and pepper to taste
    • 3 cups cooked rice (1 cup raw)
    • 2 – 15 ounce cans black beans, rinced
    • 1 cup red pepper, chopped
    • 1/2 cup green pepper, chopped
    • 1/2 cup green onion, chopped
    • 1/4 cup parsley or cilantro, chopped

    Instructions:

    1. In a medium bowl, whisk together olive oil, orange juice, red wine vinegar, garlic, cumin, and chili powder.
    2. In a large bowl, combine cooked rice, black beans, red and green peppers, green onions, and parsley.
    3. Toss with half of the dressing to coat and refrigerate. Add additional dressing before serving.

  • Beef and Broccoli

    Serves: 4 servings
    Source: Anne Marie

    Ingredients:

    • 2 tsp. sesame seed oil
    • 1 pound sirloin, sliced
    • 4 slices ginger root, peeled
    • 1 clove garlic, minced
    • 1 head broccoli
    • Sauce
    • 1/4 cup soy sauce
    • 1 tablespoon Chinese cooking wine
    • 1/8 tsp. hot pepper flakes
    • 1 tablespoon corn starch
    • 2 tablespoons of water or beef stock

    Instructions:

    1. Combine soy sauce and Chinese cooking wine, and corn starch and water.
    2. Add 1 teaspoon of sesame seed oil to a wok and heat on high. Add hot pepper flakes and broccoli and stir fry for two minutes. Remove from heat to a serving dish.
    3. Add remaining 1 teaspoon of oil to wok. Add garlic and ginger root. Stir fry for 1 minute. Add beef and cook for 2 to 3 minutes. Add broccoli to beef mixture and then add soy sauce, cooking wine, and corn starch. Stir until thickened. Serve over rice.

  • Cranberry Bread

    Serves: 1 loaf
    Source: Anne Marie

    Ingredients:

    • 2 cups all purpose flour
    • 1 cup white sugar
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1/4 cup canola margarine
    • 3/4 cup of orange juice
    • 1 egg, beaten
    • 1 cup of chopped cranberries

    Instructions:

    1.Preheat oven to 350 degrees. Grease a 9 by 5 by 3 loaf pan. Stir together dry ingredients. Cut in margarine. Combine juice and egg and add to dry ingredients mixing just to moisten. Fold in cranberries. Spoon dough into the loaf pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.

  • Date Bran Muffins

    Serves: 12 muffins
    Source: Anne Marie

    Ingredients:

    • 1 cup dates, chopped
    • 1 teaspoon baking soda
    • 1/4 cup canola margarine
    • 1 cup boiling water
    • 1 cup brown sugar
    • 1 egg, beaten
    • 1 cup bran
    • 1 cup all purpose flour
    • 1 teaspoon baking powder

    Instructions:

    1. Preheat oven to 375 degrees.Pour boiling water over dates, baking soda, and margarine. Let cool.
    2. Add brown sugar and beaten egg to date mixture.
    3. Combine bran, flour, and baking powder. Gently fold into date mixture until moistened. Bake in prepared muffins tins for 15 to 20 minutes.

  • Cajun Rice and Beans

    Serves: 4 servings
    Source: Canadian Living Magazine

    Ingredients:

    • 2 teaspoons canola oil
    • 1/2 cup cooked ham, diced
    • 2 garlic clove, chopped
    • 1 red onion, chopped
    • 3/4 cup (1 medium) tomato, chopped
    • half red or green pepper, chopped
    • 3/4 cup corn niblets
    • 1/4 cup fresh parsley, chopped
    • 1/2 teaspoon cumin
    • 1 1/2 teaspoons chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon hot pepper flakes
    • 1/4 teaspoon pepper
    • 2 cups cooked canned kidney beans
    • 2 cups long grain white or brown rice, cooked
    • 1/4 cup green onions, thinly sliced
    • 1 cup hot water

    Instructions:

    1. In a frying pan, heat oil over medium heat; cook onion, garlic, and ham for 5 minutes, stirring often.
    2. Add tomato, green pepper, corn, parsley, hot pepper flakes, cumin, and chili powder, salt, and pepper. Stir in one cup of hot water and bring to a boil.
    3. Reduce heat and cook for 2 minutes. Crush half of the kidney beans; stir in crushed and whole kidney beans. Cook stirring often for 10 minutes. Serve over rice. Garnish with green onions.

  • Apple Cranberry Cake

    Serves: 8 inch cake
    Source: Robinhood Flour

    Ingredients:

    • 2 cups apples
    • 1/4 cup brown sugar
    • 1 tablespoon lemon juice
    • 3/4 teaspoon cinnamon
    • 1/3 cup dried cranberries
    • 1cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons butter
    • 1/3 cup white sugar
    • l large egg
    • 1 teaspoon vanilla
    • 1/2 cup plain yogurt
    • 2 tablespoons slivered almonds, optional

    Instructions:

    1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
    2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
    3. Combine flour, baking soda, and salt.
    4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
    5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
    6. Arrange apple mixture on top. Sprinkle with almonds.
    7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.

  • Chicken Fajitas

    Serves: 4
    Source: Anne Marie

    Ingredients:

    • 1 pound boneless chicken, sliced
    • 1 garlic clove, chopped
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin, ground
    • 1 teaspoon oregano, dried
    • 1 teaspoon canola or olive oil
    • 1 green and 1 red pepper green and red peppers, sliced
    • 1 large onion, sliced
    • 1 cup shredded cheddar cheese
    • 2 cups shredded lettuce
    • 1 tomato, chopped
    • salsa

    Instructions:

    1. Prepare toppings.
    2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
    3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
    4. Spread chicken mixture over torilla shells and add toppings.

  • Sugar Free Lemon Cherry Biscotti

    Serves: 24 cookies
    Source: Canadian Living Home Baking

    Ingredients:

    • 3/4 cup sugar substitute
    • 2 eggs
    • 1 egg yolk
    • 1/4 cup canola oil
    • 1 1/2 teaspoons grated lemon rind
    • 1 1/2 teaspoons vanilla
    • 2 cups all purpose flour
    • 3/4 cup dried cherries
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions:

    1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
    2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
    3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
    4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

  • Mustard Marinade

    Serves: 1/3 cup
    Source: Anne Marie

    Ingredients:

    • 2 tablespoons water
    • 2 tablespoons lemon juice
    • 1 tablespoon olive or canola oil
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon pepper

    Instructions:

    1. Mix all ingredients.
    2. Use to marinade 1 pound of beef, pork, or chicken. Bake, broil, or grill meat.

  • Fall Fruit Crisp

    Serves: 4
    Source: Robinhood Flour

    Ingredients:

    • 3 cups apples, peeled and sliced
    • 2 cups pear, peeled and sliced
    • 2 cups cranberries
    • 2 tablespoons all purpose flour
    • 1/3 cup maple syrup
    • 1/3 cup brown sugar
    • 1/2 cup rolled oats
    • 1/4 cup all purpose flour
    • 1 teaspoon cinnamon
    • 1/4 cup canola margarine

    Instructions:

    1. Preheat oven to 375. Grease an 8″ baking dish.
    2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
    3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

    Note: Peaches may be used to replace pears.