5,679 peen peen recipes

We’ve created this recipe for Fertility Road magazine so it’s full of fertility boosting ingredients. It’s high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we’ve used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.

Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.

Ice Worms were first introduced to Upper Canada by Chatham's original settlers in the 1800's. Most Ice Worm dishes are homemade from family recipes that have been passed down for generations, and are often available for sale at local convenience stores or specialty food shops in and around the Municipality of Chatham-Kent. Although not available commercially for sale due to Health Canada restrictions on some of the ingredients (mainly the worms) you will still see Ice Worms being sold along the highways of Canada's deep south near the shores of Lake Erie, and in small communities along the Thames river around Chatham, Ontario.

Kartoffelknoedel: Swabian-style German potato dumplings made from boiled, grated potatoes bound with egg, butter, and breadcrumbs. Tender, fluffy, and ready for brown gravy or roast pork pan juices.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.

Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.

My family has been making this for years. It's always a hit.

Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.