Rhubarb Cake cakes, calorie wise | low calories, cheese | eggs, desserts | sweets, fancy's | family | friends 375 mL 1-½ cups brown sugar 5 mL 1 tsp salt 1 egg; beaten vanilla 125 mL ½ cup margarine 500 mL 2 cups flour 250 ml 1 cup sour milk 375 mL 1-½ cups rhubarb 5 mL 1 tsp baking soda * Mix together. * Put in 9' x 13 " pan. * Top with 200 mL [¾ cup] brown sugar and sprinkle with cinnamon. * Bake 45 to 50 minutes @ 350°F Nutrition Facts Serving Size 57 g Amount Per Serving Calories 197 Calories from Fat 73 % Daily Value* Total Fat 8.2g 13% | Saturated Fat 1.4g 7% | Cholesterol 14mg 5% | Sodium 396mg 16% | Potassium 77mg 2% | Total Carbohydrates 28.3g 9% | Dietary Fiber 0.7g 3% | Sugars 11.9g | Protein 2.8g | Vitamin A 7% | Vitamin C 1% | Calcium 3% | Iron 6% | Nutrition Grade D+ * Based on a 2000 calorie diet Notes: George & Lessile Reid Yield: 12 Servings Preparation Time: 60:00
the old neighbor lady has cut and quartered the wild stuff for years and freezes it. She was the one who had shown me where it is. I'm going to have to make her a pie
keto friendly sausage casserole for those of you shedding pounds by going off sugar.... 1 lb. pork sausage 2 cups diced zucchini 2 cups green cabbage, shredded 3 large eggs ½ cup mayonnaise 2 tsp. prepared yellow mustard 1 tsp. dried ground sage 1 ½ cups cheddar cheese, shredded and divided Cayenne pepper to taste 1. Preheat your oven to 375F and grease a casserole dish; set aside. 2. Brown sausage in a large skillet over medium heat until almost cooked through. I use hot italian sausage, because I like flavor. 3. Add cabbage, and zucchini cooking until vegetables are tender and sausage is fully cooked. 4. Remove from heat and spoon into prepared casserole dish, then set aside. 5. In a mixing bowl, whisk eggs, mayonnaise, mustard, sage, and pepper until smooth. 6. Add 1 cup of the grated cheese to the egg mixture and stir. 7. Pour this mixture over the sausage and vegetables in the casserole dish. 8. Top casserole with the remaining ½ cup cheese. 9. Place casserole in preheated oven and bake 30 minutes, or until bubbling around the edges and the cheese is melted and lightly browned on top. 10. Remove from the oven and serve immediately. 11. Watch everyone burn their tongues.
Lemon Pepper Salmon Cakes with Herbed Garlic Mayo calorie wise | low calories, canadian living, salmon, shrimp, side dishes tuna 400 g 2 large potatoes; peeled & halved ¼ cup bread crumbs; dried 2 green onions; chopped ¼ cup parsley; fresh chooped 3 mL ½ tsp lemon zest; grated 30 mL 2 tbsp lemon juice 2 cloves garlic; minced 3 mL ½ tsp salt & pepper; each 1 egg; whisked 2 cans red sockeye salmon; drained & flaked 30 mL 2 tbsp vegetable oil ---: HERBED GARLIC MAYO :--- 125 mL ½ cup mayonnaise; light 15 mL 1 tbap parsley; fresh chooped 1 clove garlic; minced 3 mL ½ tsp lemon zest; grated A zesty mayo adds zip to these moist, mouthwatering cakes. You can use canned tuna, shrimp, crab or 1-3/4 cups flaked cooked fish instead of the salmon. * In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. * Drain and return to pot; using potato masher, mash until smooth. * In large bowl, stir together potatoes, bread crumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. * Let cool for 5 minutes. Shape by rounded 1 tbsp into 1/4-inch (5 mm) thick patties. (Make-ahead: * Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.) * In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: * Cover and refrigerate on foil-lined baking sheet for up to 24 hours. * Reheat in 375°F /190°C oven until warm, about 6 minutes.) Herbed Garlic Mayo: In bowl, * Stir together mayonnaise, parsley, garlic and lemon zest. (Make-ahead: * Cover and refrigerate for up to 2 days.) * Serve with salmon cakes. NUTRITIONAL FACTS per piece: about Fibre trace | Sodium142 mg | Protein3 g | Calories 50.0 | Total fat3 g | Cholesterol10 mg | Saturated fat trace | Total carbohydrate3 g | % RDI | Iron2.0 | Fibre0.0 | Folate2.0 | Sodium0.0 | Sugars0.0 | Calcium3.0 | Protein0.0 | Calories0.0 | Total fat0.0 | Vitamin A 1.0 | Vitamin C3.0 | Notes: http://www.canadianliving.com/ Yield: 30 Servings
Stan's simple hot wings/drumsticks: You'll need: - Bottle of typical Italian dressing. - Finely minced/pasted garlic or garlic powder, to taste - Ground black pepper, to taste - Paprika, make it nice and red - Cumin - Lemon or lime juice, make it zesty (not too much) - White Vinegar, make it tangy (not too much) - Hot sauce of your choice - Ice cubes - Drumsticks or wings (You can omit paprika and cumin if you're not interested in dealing with those) Instructions: 1. Mix Italian dressing, garlic, pepper, paprika, cumin, juice, vinegar, hot sauce in a microwaveable dish or stovetop pot and heat it up to near boiling in either microwave or on stovetop. The idea is to release all the flavors so the concoction becomes ONE. 2. Let it sit for ten minutes, mix well. 3. Add ice cubes to cool it down and thin it. You want enough marinade to completely cover your drums/wings. 4. Stab your drums/wings many, many times with a sharp knife. You want many perforations. 5. Pour COLD marinade over your meat (covering completely) and throw it into the fridge overnight. If marinade isn't COLD, meat might spoil. 6. Next day, discard the marinade (DO NOT REUSE!!!) and grill them or bake them in the oven until done. Remember, marinated items take slightly longer to grill/bake. I typically eat them with dill pickles, dipped in ranch, with bread (white bread is gross) and ice cold buttermilk. This marinade also works with marinated pork or chicken kebabs.
Quick and healthy cabbage salad: 1. Shred cabbage into long, very thin strips (just slice off of a quartered head) 2. Add white vinegar (very little) 3. Add salt (very little) 4. Add oil (very little) 5. Add black ground pepper 5. Mix 6 Eat like a complementary salad to any meal.
Crispy Cheese-Stuffed Jalapeños appetizers, calorie wise | low calories, canadian living, side dishes, spicy 10 jalapeño pepper 125 g boursin garlic and herb cheese 1/3 cup cheddar cheese; light shredded 30 mL 2 tbsp milk 10 mL 2 tsp lemon juice 3 mL ½ tsp dry mustard 2 mL ¼ tsp black pepper 1/3 cup panko 15 mL 1 tbsp olive oil Baking the jalapeños, then filling them with a lightened-up cheese blend (instead of giving them the classic breading-and-deep-frying treatment) creates an utterly delicious party nibble you'd never suspect is calorie-reduced. Topped with crispy, golden panko bread crumbs, they're full of satisfying spicy flavour. * Wearing rubber gloves, cut jalapeños in half lengthwise; scrape out seeds and membranes, leaving stems intact. * Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet. * Toss panko with oil until moistened; divide among peppers. (Make-ahead:? * Cover and refrigerate for up to 24 hours.) * Bake in 375°F (190°C) oven until peppers are soft and panko is golden, about 40 minutes. Nutritional facts Per piece: about Sodium 51 mg | Sugars 2 g | Protein 1 g | Calories 41.0 | Total fat 4 g | Potassium 20 mg | Cholesterol 6 mg | Saturated fat 2 g | Total carbohydrate 2 g | %RDI | Iron 1.0 | Fibre 0.0 | Folate 1.0 | Sodium 0.0 | Sugars 0.0 | Calcium 1.0 | Protein 0.0 | Calories 0.0 | Total fat 0.0 | Vitamin A 3.0 | Vitamin C 5.0 | Notes: http://www.canadianliving.com Yield: 20 Servings
Anna's Banana Cake Ingredients 175 gm Unsalted butter, softened 175 gm Sugar (half light muscovado, half golden caster) 2 Eggs 75 gm Hazelnuts 1 tsp Vanilla extract 175 gm Self-raising flour 175 gm Chocolate chips 2 Bananas (about 250g/9oz total weight) A little demerara sugar for sprinkling Method 1. Preheat the oven to 200C. Line an 8x5in loaf tin with baking parchment. 2. Beat the butter and sugar together well with a mixer. 3. Toast the nuts, rub in a teatowel to remove skins, and grind quite finely. 4. Slowly add the eggs to the butter and sugar mixture. Beat well. 5. Fold in the toasted ground hazelnuts and self-raising flour. 6. Fold in the vanilla extract, bananas and chocolate chips. Do not overmix. 7. Put the mixture into a loaf tin. Sprinkle demerara sugar on top. 8. Bake for 1 hour 20 minutes. After 45 min reduce temperature to 180C. 9. Allow to cool in the tin for 30 minutes, then turn onto a cooling rack. 10. Enjoy!!! Anna xxx
LIME DRIZZLE CAKE Ingredients 2 Limes 2 Eggs 2 Tbsp Milk 125g Self-raising flour 1 Tsp Baking powder 100g Caster sugar 100g Butter, (+ greasing) 50g Granulated sugar Method Heat the oven to 170c/fan 150c/gas mark 3 Grease a 1.0 litre loaf tin, line the base and short sides with a piece of greaseproof paper that extends over the sides. Finely grate the lime zest and squeeze the juice. Beat the eggs and milk together in a small bowl. Sift the flour and baking powder into a large bowl, and stir in the caster sugar. Cut the butter into small cubes and add to the bowl. Add the egg mixture and lime zest and beat with an electric whisk until smooth, for about one minute. The mixture should have a dropping consistency. Pour the mixture into the prepared loaf tin and bake for 35-40 minutes, or until the top springs back when pressed lightly. Test by inserting a skewer into the centre, it should come out with a few moist crumbs but no raw mixture. Leave to cool in the tin for five minutes before turning it out onto a wire rack to cool a little more. Meanwhile, put the granulated sugar in a small bowl and stir in enough lime juice to make a runny syrup. Return the cake to the tin while still a little warm and pour the syrup over the loaf. Leave to cool completely, then remove the cake from the tin by lifting the greaseproof paper ends. Enjoy!! Anna xxx
My Chicken Tagine I do this before I take Jason to preschool on long working days...... (slow cookers can be wonderful!!) home at 6pm and its ready, and the place smells wonderful!! You can do couscous as below or I sometimes do some rice......Enjoy! Ingredients 2 tablespoons Olive oil 2 chicken breasts 1 aubergine 2 large carrots 2 large onions 60 gm dried cranberries 60 gm dried sultanas 500 ml chicken stock 65 gm dried apricots Juice of a lemon 2 tablespoons tomato Puree 2 (small) teaspoons garlic granules 2 tablespoons plain flour 1½ teaspoons ground ginger 1½ teaspoons ground cumin ¾ teaspoon ground black pepper 1 teaspoon cinnamon 175 gm couscous and water to suit Method 1. Heat the olive oil in a frying pan over medium-high heat. Cook the chicken until browned. Cube the aubergine and repeat 2. Place the chicken and aubergine into a slow cooker. Layer the onion, carrots, sultanas, cranberries and apricots over the chicken. 3. Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic, cumin, ginger, cinnamon and black pepper in a bowl. Pour into the slow cooker. 4. Cook on High for 5 hours, or on the Low setting for 8 hours. 5. Follow instructions on the couscous or rice packet 6. Enjoy!!! Anna xxx
