Author Archives: BrendonCantlay

Ingredients 120ml (1/2 cup) butter 2 tsp. dried basil, crushed 2 tsp. lemon juice 1 1/4 tsp. garlic powder 3/4 tsp. seasoned salt 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained) 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp) 3 Tbsp. walnuts (chopped ) fresh, grated Parmesan cheese Procedure Melt the butterContinue reading “Garlic Parmesan Pasta”

Ingredients 4 avocados 2 tablespoons of pico de gallo Juice of 1/2 lime 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper 1 teaspoon of salt 4 teaspoons of olive oil 1 1/2 teaspoon of chopped garlic 1/2 teaspoon of ground black pepper 1 minced jalapeño OR 2Continue reading “Guacamole”

Ingredients 1 Tablespoon butter 1 cup onion, chopped 3 Tablespoons all-purpose flour 1/2 teaspoon curry powder 1/4 teaspoon cumin 1/4 teaspoon ground nutmeg 2 garlic cloves, crushed 1 cup peeled and cubed sweet potato 1/4 teaspoon salt 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock 1 15-oz can of pumpkin 1Continue reading “Spiced Pumpkin Soup”