More About VALLOUGH
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
This deliciously meaty meal packs in a lot of veggies and is so supremely tasty. I use uncooked spicy Italian Turkey sausages from whole foods, but feel free to use whichever kind you like/can find. They also have Spicy Italian Chicken sausages which I suspect will have a little less fat. The combination of green peas and spicy sausage should be up there with peanut butter and jelly. Absolutely Awesome!
I have finally perfected my banana muffins! These are delicious and moist with just a hint of chocolate flavor. The instant espresso powder in this may seem like a strange addition, but it is there to heighten the chocolate flavor and doesn't impart any coffee taste. The strawberries give little bursts of sweetness and leaving some chunks in the bananas brings out the banana flavor. Make sure to use previously frozen bananas OR very ripe ones-- you will have to put a LOT more sugar in to counteract a green or yellow banana in this recipe, which only calls for a quarter cup.
This could almost be called a spinach tart, since it's loaded with the good green stuff! Add whichever vegetables are taking up space in your crisper drawer-- tomatoes or chopped olives would have been excellent additions to the Mediterranean themed tart that follows.
This is a sweet cake filled with loads of dried fruits and hydrated with Irish breakfast tea and a touch of whiskey. A tasty cross between a coffee loaf and a fruit cake, Irish tea and whiskey brack is made with a courser ground whole wheat flour that also gives it a cornbread-like texture. Delicious with a cup of tea!
Once you make tea and soak the dried fruit into it, this takes about as long to throw together as a boxed cake mix.
This recipe is adapted from the King Arthur Flour Blog.
I wanted to call this tasty orange concoction something clever like "Ulster Colcannon" but was guilted out of it by the mere memory of my grandmother. An Irish recipe, indeed!
A super fast and delicious take on a middle eastern classic, made easy and lower fat by using reduced fat refrigerator biscuits. These are great right out of the oven, warm, room temp, or even cold. Perfect for a buffet!
This is a fast and super delicious stew that tastes slow roasted, feels wonderfully comforting, and gives the (false) impression of being VERY indulgent. Italian sausages, salami, tomatoes and lentils are simmered together to form an excellent winter one-pot meal.
This is adapted from Nigel Slater's "The Kitchen Diaries" to be lower fat by using turkey or chicken sausages and not using oil to saute the onions.
This is a quick-fix take on Mendammes Ful, or Egyptian breakfast beans, made with cannelini beans rather than the traditional fava. It is a really delicious and nutritious side or main dish that can be thrown together in minutes. This is traditionally served with slices of lemon and hard boiled eggs, sliced in quarters. I also think it's great with a plate of bright greens.
You can make this even lower fat by cutting the olive oil from 2 Tablespoons to only 1 or even none. If you do this, reserve the water from BOTH cans of beans and add after spicing the vegetables. Enjoy!
This is an excellent way to use bland, supermarket or winter tomatoes. Slow roasting any vegetable brings out a sweeter, deeper flavor and even though it takes awhile, your effort is pretty minimal. For an extra roasty-kick, roast the red pepper as well and use Muir Glen fire roasted tomato sauce.
This is made with a frozen whole wheat pie crust from Whole Foods and topped with pureed cauliflower rather than the traditional mashed potatoes. It's a great recipe if you have left over chicken or potatoes. If you want this to be veggie, simply leave out the chicken and use a mock-chicken bouillon cube. If you don't have potatoes left over it also isn't the end of the world-- the topping is almost completely made of cauliflower and is delicious without. Use your imagination-- a savory pie is a great medium for all manner of leftovers. This recipe is enough to make two pies. I prepared them both at the same time and then froze one for later. To cook the frozen pie, heat oven to only 400 degrees and cook for 30 minutes, then raise the temperature to 425 and cook for an additional 40 minutes, making sure the crust and top does not burn.
This is a great recipe when you have the urge to bake and need something sweet. I adjusted this recipe from another sparkuser to be whole wheat and with the addition of wheat bran, these tasty little cakes give you some fiber and protein as well. It's very important to use bananas that have turned brown and then been frozen, which adds so much to the banana flavor and sweetness of the muffins. They were so sweet that I'll actually cut back on the quarter cup of brown sugar next time around. The lemon peel is a nice touch, but if you don't have it in your kitchen, don't go running out to buy some. You could also add chocolate or carob chips instead of raisins, but c'mon! Maybe a dash of cinnamon? It's a deliciously banana-y canvas of the imagination. And under 100 calories each. Yay!
A favorite from the Unicorn Cafe and a must during cold weather (though I find that even summer has an excuse or two for this to make it to the table)