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Sunday, October 25, 2015

Mum's Mincemeat

Ingredients

  • Servings: 50
  • 1 pound suet
  • 1 pound brown sugar
  • 1 pound sultana raisins
  • 1 pound dark raisins
  • 1 pound dried currants
  • 4 ounces candied mixed fruit peel
  • 4 ounces chopped almonds
  • 1/4 cup ground allspice
  • 3 tablespoons ground nutmeg
  • 1 tablespoon salt
  • 3 pounds apples, grated

Recipe

    Preparation Time: 45 mins Ready Time: 45 mins

  • melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. refrigerate liquid until again solid.
  • grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
  • stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. fold grated apple through the mixture.
  • cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. refrigerate until needed.

Saturday, October 24, 2015

Russian Deviled Eggs

Ingredients

  • Servings: 12
  • 1 small beet, peeled
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons sweet pickle relish (optional)
  • 6 eggs
  • 1 pinch ground paprika, or to taste
  • salt and ground black pepper to taste
  • 12 sprigs fresh cilantro (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. drain and cool. grate beet on medium holes of a grater. place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
  • place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
  • cut each egg in half lengthwise; place egg yolks in a bowl. mash egg yolks with a fork; stir beet mixture into egg yolks. season with paprika, salt, and pepper.
  • place egg whites cut-side up on a serving platter. spoon yolk mixture into egg halves; top with cilantro.

campfire s'mores latte

Ingredients

  • Servings: 1
  • 1 fluid ounce brewed espresso
  • 3 tablespoons marshmallow ice cream topping (such as smucker's®)
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons cocoa powder
  • 2/3 cup milk
  • 1/4 cup whipped cream
  • 1 tablespoon graham cracker crumbs

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
  • heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. pour frothed milk over espresso mixture. top latte with whipped cream and graham cracker crumbs.

Friday, October 23, 2015

peruvian lamb soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 1 pound lean lamb bones, neck or shank
  • 1 bunch fresh cilantro
  • 1 cup red bell pepper
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup dark
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 1 cup shredded banana squash
  • 1 large cubed potatoes
  • 1 cube chicken bouillon
  • 1 tablespoon salt

Recipe

  • rinse lamb, and put in pot with water. add squash, carrots, and celery. bring to a boil, and then simmer for half an hour. do not cover.
  • twist stems off cilantro bunch. put in a blender with 1 cup water. blend till liquefied. add garlic cloves, onion, red pepper, bouillon cube; chop in blender. do not liquefy. should be fairly chunky.
  • stir fry cilantro mixture in olive oil till onion is translucent. add to soup pot with , and simmer for 15 minutes.
  • add potatoes, and simmer for final 15 minutes, or until potatoes are tender. season to taste with salt.

Thursday, October 22, 2015

orange almond pound cake

Ingredients

  • Servings: 1
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pound butter, softened
  • 3 cups sugar
  • 3 ounces marzipan
  • 6 eggs
  • 1/3 cup half-and-half
  • 1/3 cup milk
  • 1/3 cup orange juice

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs 10 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 10-inch tube pan.
  • whisk flour, baking powder, and baking soda together in a bowl.
  • beat butter and sugar together in a bowl until creamy. add marzipan. add eggs one at a time, beating well after each addition. beat half-and-half into butter mixture.
  • stir 1 cup of flour mixture into the butter mixture. stir in milk. add another 1 cup flour mixture to the butter mixture and stir milk into mixture. add remaining flour mixture and stir in orange juice. scrape down the sides of the bowl with a spatula and give batter a final mix. pour batter into prepared tube pan.
  • bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
  • cool cake in the pan for 15 to 20 minutes before turning out a wire rack to cool completely.

Stock

Ingredients

  • Servings: 12
  • 3 pounds chicken
  • 1 veal knuckle
  • 2 stalks celery
  • 1 yellow onion
  • 1 turnip
  • 1 carrots
  • 2 teaspoons salt
  • 4 quarts water

Recipe

    Preparation Time: 30 mins Cook Time: 5 hrs

    Ready Time: 6 hrs

  • cut veal from bone.
  • combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. bring to a boil. reduce heat, cover, and simmer for 5 hours.
  • strain stock, and let cool. discard vegetables and bones, use veal and chicken as desired.

portabella and artichoke stuffed chicken

Ingredients

  • Servings: 40
  • infused oil:
  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground thyme
  • filling:
  • 5 cups ricotta cheese
  • 1 cup crumbled feta cheese
  • 6 eggs, beaten
  • 3 cups sliced baby portabella mushrooms
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 20 cloves garlic, minced
  • 3 tablespoons ground black pepper
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • 40 skinless, boneless chicken breast halves
  • 2 cups grated parmesan cheese

Recipe

    Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins

  • place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
  • preheat oven to 350 degrees f (175 degrees c). lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
  • stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
  • place chicken breasts on a flat work surface. use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. repeat with remaining chicken breasts and filling. place stuffed chicken in prepared baking dishes.
  • brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle parmesan cheese over the top.
  • bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cool slightly before serving, about 5 minutes.

Potatoless Salad

Ingredients

  • Servings: 8
  • 3 eggs
  • 1 (16 ounce) package saltine crackers
  • 1 cup chopped onions
  • 1 cup diced celery
  • 1 cup diced sweet pickles
  • 1/2 cup diced dill pickles
  • 1/2 cup sliced green olives
  • 1 cup chopped black olives
  • 1/2 cup chopped green onions

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins

  • place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
  • in a large bowl, break up crackers with a spoon. add onions, celery, sweet pickles, dill pickles, green olives, black olives and green onions and stir all together. if desired, stir in a small amount of the salad dressing of your choice. serve chilled.

german new year pretzel

Ingredients

  • Servings: 8
  • 6 1/4 teaspoons active dry yeast
  • 1 cup lukewarm milk, divided
  • 4 1/2 tablespoons sugar
  • 2 1/4 cups all-purpose flour, sifted, or more as needed
  • 4 1/2 tablespoons melted butter
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 pinch salt
  • 1 egg yolk
  • 1 teaspoon sugar, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins

  • dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. allow dough to rise for 15 minutes. add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed.
  • knead dough, adding more flour as needed, until dough is elastic. cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour.
  • preheat oven to 390 degrees f (199 degrees c). grease a baking sheet.
  • gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more.
  • brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk.
  • bake in the preheated oven until golden brown, 25 to 30 minutes.

Wednesday, October 21, 2015

better-than-grilled cheese tomato soup

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 (28 ounce) can fire-roasted crushed tomatoes
  • 2 cups tomato juice
  • 1 (15 ounce) can fire-roasted diced tomatoes, partially drained
  • 1 tablespoon sugar
  • 1/2 cup heavy whipping cream
  • 1 bunch fresh basil, roughly chopped, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
  • stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. add cream and simmer until heated through, 1 to 2 minutes. add basil to soup and cook until wilted, about 3 minutes. serve chunky or puree with an immersion blender.

Tuesday, October 20, 2015

deviled egg surprise

Ingredients

  • Servings: 12
  • 6 eggs
  • 4 tablespoons crumbled goat cheese, divided
  • 3 tablespoons finely chopped pecans, divided
  • 3 tablespoons mayonnaise
  • 2 tablespoons mango chutney
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins

  • place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
  • cut each egg in half lengthwise; place egg yolks in a bowl. mash yolks with a fork; stir in 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, chutney, salt, and pepper.
  • place egg halves cut-side-up on a serving platter. spoon yolk mixture into whites, cover, and refrigerate until ready to serve. immediately before serving, sprinkle with remaining goat cheese and pecans.

shrimp and bacon deviled eggs

Ingredients

  • Servings: 16
  • 8 eggs
  • 3 slices bacon
  • 1/4 cup instant potato flakes
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon seafood seasoning (such as old bay®)
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 6 ounces cooked shrimp - peeled, deveined, and chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr

  • place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
  • place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon on paper towels; crumble bacon when cool enough to handle.
  • cut each egg in half lengthwise; place half the egg yolks in a bowl, reserving remaining yolks for another use. mash yolks with a fork; stir in potato flakes, mayonnaise, chives, dijon mustard, seafood seasoning, black pepper, and red pepper until smooth. stir shrimp, parsley, and cilantro into yolk mixture.
  • arrange egg whites cut-side-up on a serving platter. spoon about 1 rounded tablespoon yolk mixture into each egg half; sprinkle with crumbled bacon.

Sunday, October 18, 2015

Salmon Casserole Wrap

Ingredients

  • Servings: 2
  • 1 (15 ounce) can sliced potatoes
  • 1 (8 ounce) can cream of broccoli soup
  • 1 (7 ounce) can salmon
  • 2 flour tortillas, or more to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • mix potatoes, cream of broccoli soup, and salmon together in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. spoon filling in a line across the middle of a tortilla. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a burrito. repeat with remaining filling and tortilla.

Saturday, October 17, 2015

yeast pancakes from transylvania

Ingredients

  • Servings: 10
  • 4 cups all-purpose flour
  • 4 cups lukewarm milk
  • 2 large eggs, whisked
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract (optional)
  • 2 teaspoons bread machine yeast
  • 1 1/2 teaspoons salt

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins

  • pour flour into a large bowl; slowly stir milk into flour. add whisked eggs, butter, and oil and mix to form a smooth pancake batter. stir vanilla extract, yeast, and salt into batter. cover bowl with plastic wrap, set bowl in a warm place, and let rise until doubled in volume, 1 to 3 hours.
  • heat a lightly oiled griddle over medium-high heat. drop batter by 1/4-cup the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Chocolate, Strawberry, And Banana Smoothie

Ingredients

  • Servings: 1
  • 1 cup chocolate soy milk
  • 1 cup plain greek-style yogurt
  • 1 cup frozen banana chunks
  • 1/2 cup strawberries
  • 1 tablespoon ground flax seed
  • 1 teaspoon chia seeds

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • blend soy milk, yogurt, bananas, strawberries, flax seed, and chia seeds in a blender until smooth.

Friday, October 16, 2015

holiday pomegranate mignonette

Ingredients

  • Servings: 4
  • 3 tablespoons vinegar
  • 1 tablespoon pomegranate juice
  • 1/2 shallot, minced
  • 1/2 teaspoon fresh cracked pepper
  • 1 pinch sugar
  • 1 tablespoon pomegranate seeds

Recipe

    Preparation Time: 10 mins Ready Time: 1 hr 10 mins

  • whisk vinegar, pomegranate juice, shallot, pepper, and sugar together in a bowl until sugar dissolves. add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

risotto all' amanda

Ingredients

  • Servings: 4
  • 2 cups vegetable broth
  • 1 pinch saffron
  • 1 ounce dried porcini mushrooms
  • 1/4 cup olive oil, divided
  • 1 red onion, chopped
  • 1 cup arborio rice
  • 3 tablespoons chopped garlic
  • 1/3 cup
  • 1/2 teaspoon salt
  • 2 cups water
  • 8 ounces uncooked medium shrimp, peeled and deveined

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • stir vegetable broth and saffron together in a bowl.
  • bring a pot of water to a boil; add dried porcini mushrooms and cook until mushrooms are reconstituted, about 1 1/2 minutes. drain and finely chop the mushrooms.
  • heat 2 tablespoons olive oil in a pressure cooker over medium-high heat. saute onion in hot oil until onion is caramelized, about 10 minutes. add rice; saute until rice is translucent, about 2 minutes more. add garlic and 1 tablespoon olive oil to onion and saute until fragrant, 1 to 2 minutes. transfer rice mixture to a stainless steel bowl that can fit inside the pressure cooker. stir vegetable broth with saffron, mushrooms, , and salt into rice mixture and toss to combine. cover the bowl with aluminum foil.
  • pour 2 cups of water into the bottom of the pressure cooker and place the pressure cooker's metal rack in the base for steaming. place bowl with rice mixture on top of the metal rack in the pressure cooker.
  • cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 6 minutes. release pressure from the pot according to the manufacturer's instructions. remove bowl with risotto from pressure cooker.
  • heat remaining 1 tablespoon oil in a skillet over high heat. saute shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. stir shrimp into risotto.

Thursday, October 15, 2015

Pick-me-up Egg Drop Soup

Ingredients

  • Servings: 2
  • 1 (16 ounce) can chicken broth
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil, or to taste
  • 1/4 cup finely broken udon noodles
  • 2 teaspoons water
  • 1 teaspoon cornstarch (optional)
  • 2 eggs, beaten
  • sea salt to taste
  • freshly ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  • whisk water and cornstarch together in a bowl. whisk cornstarch mixture into broth mixture until smooth and thickened slightly. gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. season with sea salt and black pepper.

Wednesday, October 14, 2015

Chicken And Vegetable Quesadillas

Ingredients

  • Servings: 2
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced, or more to taste
  • 1/2 yellow squash, cut into 1/2-inch cubes
  • 3/4 cup diced rotisserie chicken meat
  • 1/2 red bell pepper, cut into 1/2-inch squares
  • salt to taste
  • olive oil cooking spray
  • 4 whole wheat tortillas
  • sharp cheddar cheese (optional)
  • 1/2 cup rinsed and drained canned black beans
  • 1/2 avocado, mashed
  • 1 tablespoon chopped fresh cilantro

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • heat 1 tablespoon olive oil in a skillet over medium-high heat. saute garlic in hot oil until fragrant, about 1 minute. add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. season chicken mixture with salt and transfer to a bowl.
  • spray one tortilla with olive oil cooking spray and place in the hot skillet. place 1 slice cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. sprinkle 1/2 the cilantro over the avocado. spray another tortilla with cooking spray and place on top. continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. repeat with remaining ingredients to make second quesadilla.

indian pizza

Ingredients

  • Servings: 4
  • 1/2 cup tandoori paste
  • 6 tablespoons plain yogurt
  • 2 skinless, boneless chicken breast halves
  • 6 tablespoons olive oil, divided
  • 4 pieces tandoori naan bread
  • 3 teaspoons spicy curry powder
  • 1 teaspoon ground turmeric
  • 1 yellow bell pepper, thinly sliced
  • 1 large red onion, thinly sliced
  • 4 (4 ounce) spreadable goat cheese
  • 1 tomato, thinly sliced
  • 4 ounces feta cheese

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs

  • whisk tandoori paste and yogurt together in a large glass or ceramic bowl. add the chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
  • preheat oven to 400 degrees f (200 degrees c).
  • heat 1 tablespoon olive oil in a large skillet over medium-high heat. remove chicken from marinade, shake to remove any excess, and discard marinade. cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from skillet and shred using two forks.
  • brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet.
  • bake naan in the preheated oven until toasted and fragrant, about 5 minutes.
  • heat remaining 1/4 olive oil in a skillet over medium-high heat. cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes.
  • spread goat cheese each naan piece. sprinkle more curry powder over the goat cheese. top with shredded chicken, pepper mixture, tomato, and feta cheese. sprinkle a pinch of curry powder over the top.
  • bake in the oven until feta is soft, about 20 minutes.

Tuesday, October 13, 2015

Simple Scalloped Potatoes With Ham

Ingredients

  • Servings: 10
  • 3 cups alfredo sauce
  • 1 clove garlic, finely grated
  • 1 pinch kosher salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • 1/2 cup freshly grated pecorino cheese
  • 2 1/2 pounds baking potatoes, peeled and sliced crosswise into 1/8-inch thickness
  • 1/4 cup chopped fresh parsley, divided
  • 6 ounces baked ham, sliced into 1/4-inch thickness and cut into 1/4-inch cubes

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins

  • preheat oven to 400 degrees f (200 degrees c). butter a 9x13-inch baking dish.
  • bring alfredo sauce to a simmer in a saucepan over medium-low heat, about 5 minutes; add garlic, salt, and pepper. reduce heat to low and keep sauce warm.
  • mix parmigiano-reggiano cheese and pecorino cheese together in a bowl.
  • arrange 1/4 the potato slices in the bottom of the prepared baking dish, overlapping them slightly. sprinkle 1/4 cup cheese mixture, 1 tablespoon parsley, and 1/3 the ham over potato layer. repeat layering 2 more times, ending with a final layer of potatoes and 1/4 cup cheese mixture. pour alfredo sauce mixture over and around the potatoes.
  • bake in the preheated oven until potatoes are tender, sauce is bubbling, and top is golden brown, 25 to 30 minutes. let potatoes cool for 15 minutes. sprinkle remaining 1 tablespoon parsley over potatoes before serving.

deb's chicken salad

Ingredients

  • Servings: 4
  • 2 cups diced cooked chicken
  • 4 cooked bacon strips, crumbled
  • 1/2 cucumber, peeled and diced
  • 1/2 cup thinly sliced celery
  • 1/4 cup chopped granny smith apple
  • 3/4 cup olive oil mayonnaise
  • 1/4 cup reduced-fat crumbled blue cheese
  • 2 tablespoons finely chopped sweet onion (such as vidalia®)
  • 1 tablespoon dried basil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh ginger root
  • 1 dash worcestershire sauce
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 20 mins Ready Time: 40 mins

  • mix chicken, bacon, cucumber, celery, and apple in a large bowl.
  • whisk mayonnaise, blue cheese, sweet onion, basil, lemon juice, ginger, worcestershire sauce, salt, and pepper together in a bowl; pour over the chicken mixture and toss to coat.
  • cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Pico De Gallo With Avocado And Shrimp

Ingredients

  • Servings: 12
  • 1 (16 ounce) container pico de gallo salsa
  • 1 pound cooked small shrimp
  • 1 jalapeno pepper, seeded and chopped
  • 1 avocado - peeled, pitted, and chopped

Recipe

    Preparation Time: 10 mins Ready Time: 8 hrs 10 mins

  • mix pico de gallo, shrimp, and jalapeno pepper together in a bowl. cover bowl with plastic wrap and refrigerate for flavors to blend, 8 hours to overnight. fold avocado into mixture just before serving.

Monday, October 12, 2015

Cherry Vanilla Smoothie

Ingredients

  • Servings: 1
  • 1 cup soy milk
  • 1 banana
  • 3 ice cubes, or as desired
  • 3 tablespoons tart cherry juice
  • 1 tablespoon agave nectar
  • 1 tablespoon flax seed meal
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend soy milk, banana, ice cubes, cherry juice, agave nectar, flax seed meal, and vanilla extract together in a blender until smooth.

easy tomato vinaigrette

Ingredients

  • Servings: 8
  • 1 cup tomato juice
  • 1/2 cup olive oil
  • 1/3 cup red vinegar
  • 2 tablespoons minced shallot
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons dry mustard

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend tomato juice, olive oil, vinegar, shallot, worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.

Sunday, October 11, 2015

gluten-free coconut lime cookies

Ingredients

  • Servings: 12
  • 1/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 cup gluten-free all purpose baking flour
  • 1/4 cup shredded unsweetened coconut
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon baking powder
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lime juice

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
  • beat sugar, oil, and egg together in a bowl using an electric mixer until creamy and smooth.
  • whisk flour, coconut, lime zest, and baking powder together in a separate bowl; stir into creamed mixture until dough is just combined. drop dough by spoonfuls the prepared baking sheet.
  • bake in the preheated oven until cookies are golden around the edges, about 8 minutes. transfer cookies to a wire rack to cool.
  • whisk confectioners' sugar and lime juice together in a bowl until smooth; spread over each cookie.

Saturday, October 10, 2015

Sweet Potato Fusion French Fries

Ingredients

  • Servings: 2
  • 2 sweet potatoes, cut into french fries
  • 1 tablespoon olive oil
  • 1/4 cup parmesan cheese
  • 2 tablespoons chopped fresh cilantro
  • sea salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • combine sweet potatoes and olive oil together in a bowl; toss to coat potatoes completely. spread sweet potatoes in an even layer on a baking sheet.
  • bake fries in the preheated oven, turning once, until cooked through and crisp, 20 to 25 minutes.
  • transfer fries to a bowl and sprinkle parmesan cheese and cilantro over the top; toss to coat. season with sea salt and pepper to taste.

Heavenly Turkey Soup

Ingredients

  • Servings: 8
  • 10 cups water
  • 1 cup cubed turkey breast meat, with bone, divided
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sea salt
  • 3 cubes chicken bouillon
  • 2 cups chopped broccoli
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup chopped fresh asparagus
  • 1 cup sliced red bell pepper
  • 1 (1.8 ounce) tub instant dry lentil soup mix
  • 1/2 cup bean sprouts

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. reduce heat; simmer broth for 20 minutes.
  • stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. return soup to a simmer; cook for 10 minutes. remove breast bone. ladle soup into bowls; top with bean sprouts.

wacky whole grain butternut squash mac and cheese

Ingredients

  • Servings: 8
  • 1 (16 ounce) package whole grain elbow macaroni
  • 1/2 cup water
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups skim milk
  • 10 ounces shredded extra-sharp cheddar cheese
  • 4 slices american cheese
  • 1/2 cup grated parmesan cheese
  • 2 1/2 cups butternut squash soup
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • combine elbow macaroni and water in the bottom of a 9x11-inch baking dish.
  • melt butter in a large saucepan over medium heat. whisk flour into melted butter until smooth. gradually whisk milk into flour mixture; bring to a boil and cook, stirring constantly, until smooth and thick, about 2 minutes.
  • stir cheddar cheese, american cheese, and parmesan cheese into milk mixture until cheeses are melted and mixture is smooth. gradually stir butternut squash soup into cheese mixture. season with salt and pepper to taste.
  • pour cheese mixture over elbow macaroni and stir to combine.
  • bake in the preheated oven until top begins to brown, about 50 minutes. let cool for 10 minutes before serving.

hummus pancake with mediterranean spice mix

Ingredients

  • Servings: 6
  • 2 teaspoons ground cumin, divided
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 cups canned chickpeas (garbanzo beans), drained with liquid reserved
  • 1/2 cup tahini
  • 1 egg
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • 1/2 cup whole wheat flour, or as needed
  • 1 tablespoon olive oil, divided, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • place a large skillet or griddle over medium-high heat. preheat oven to 200 degrees f (95 degrees c).
  • combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
  • blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
  • drop a little water the skillet; if it dances on the surface, the skillet is ready. add about 1 teaspoon olive oil to skillet. drop batter by large spoonfuls the griddle, forming 3- to 4-inch circles, and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. repeat with remaining batter, greasing pan as needed with remaining olive oil.
  • sprinkle pancakes with cumin mixture and salt.

Heavenly Turkey Soup

Ingredients

  • Servings: 8
  • 10 cups water
  • 1 cup cubed turkey breast meat, with bone, divided
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sea salt
  • 3 cubes chicken bouillon
  • 2 cups chopped broccoli
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup chopped fresh asparagus
  • 1 cup sliced red bell pepper
  • 1 (1.8 ounce) tub instant dry lentil soup mix
  • 1/2 cup bean sprouts

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. reduce heat; simmer broth for 20 minutes.
  • stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. return soup to a simmer; cook for 10 minutes. remove breast bone. ladle soup into bowls; top with bean sprouts.

Thursday, October 8, 2015

little green eggs and ham devils

Ingredients

  • Servings: 24
  • 12 eggs
  • 6 slices bacon
  • 3 avocados - halved, pitted, and mashed
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 garlic clove, minced
  • salt and pepper to taste
  • 1 1/2 teaspoons paprika

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins

  • place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels.
  • cut each egg in half lengthwise. scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
  • mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. season with salt and pepper.
  • arrange egg whites cut-side-up on a serving platter. spoon avocado mixture into egg whites.
  • chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. top deviled eggs with bacon pieces.

Easy Potato Chip Potato Topper

Ingredients

  • Servings: 4
  • 1 cup crushed potato chips
  • 1 tablespoon bacon bits
  • 1 tablespoon dried chives
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • mix potato chips, bacon bits, chives, onion powder, garlic powder, and dill together in a bowl.

spicy cannellini dip

Ingredients

  • Servings: 10
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 cup canned pumpkin puree
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons sweet paprika
  • 3/4 teaspoon granulated garlic
  • 3/4 teaspoon ground dried chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups mild chunky salsa
  • garnish:
  • 6 fresh parsley leaves, or to taste
  • 2 pinches paprika, or to taste

Recipe

    Preparation Time: 20 mins Ready Time: 4 hrs 20 mins

  • blend cannellini beans, olive oil, and lemon juice in a food processor until smooth; add pumpkin puree, parsley, paprika, garlic, chipotle pepper, salt, and pepper. continue to process until just blended; spoon into a mixing bowl. gently fold salsa through the bean mixture, avoiding crushing the vegetables.
  • cover bowl with plastic wrap and refrigerate to allow flavors to blend, at least 4 hours. stir dip and garnish with parsley leaves and paprika before serving.

New Potatoes With Roasted Garlic Vinaigrette

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 7 cloves garlic, unpeeled
  • 3 pounds small red potatoes, quartered
  • 3 tablespoons minced chives
  • 2 tablespoons vinegar
  • 2 teaspoons dijon mustard

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 30 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. pour potatoes into a roasting pan.
  • roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. cool potatoes and garlic at room temperature for 10 minutes.
  • squeeze garlic cloves into a bowl to extract pulp and discard skins.
  • mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. add roasted potatoes and toss to coat.

Wednesday, October 7, 2015

slow cooker sweet potato soup

Ingredients

  • Servings: 6
  • 4 sweet potatoes, sliced
  • 2 (16 ounce) cans coconut milk
  • 1 onion, sliced
  • 1 tablespoon dried basil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin

Recipe

    Preparation Time: 15 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 15 mins

  • stir sweet potatoes, coconut milk, onion, basil, chili powder, and cumin together in a slow cooker.
  • cook on high for 6 hours (or on low for 8 hours).
  • pour soup into a blender no more than half-full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

caesar salad bites

Ingredients

  • Servings: 12
  • 2 heads romaine lettuce, ribs removed
  • 1/2 cup caesar salad dressing
  • 1/2 cup shredded parmesan cheese

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • arrange romaine leaves a serving platter. drizzle caesar dressing down the middle of each leaf and sprinkle parmesan cheese over dressing.

nacho typical nachos

Ingredients

  • Servings: 4
  • 1/2 pound extra lean ground beef
  • 1 cup plain fat-free greek yogurt
  • 1 cup salsa
  • 1/2 (16 ounce) can chili beans, drained
  • 1/2 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can sliced black olives, drained
  • 1 cup shredded 2%-fat cheddar cheese

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • mix ground beef, yogurt, salsa, chili beans, diced tomatoes with green chile peppers, and black olives together in an 8-inch square baking dish. sprinkle cheese over the beef mixture.
  • bake in preheated oven until bubbling, about 30 minutes.

Tuesday, October 6, 2015

lamb au gratin

Ingredients

  • Servings: 8
  • 1 pound ground lamb
  • 2 cups sliced fresh mushrooms
  • 1 large onion, diced small
  • 2 carrots, diced small
  • 1 clove garlic, minced
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded havarti cheese
  • 1 egg, beaten
  • 3 large potatoes, thinly sliced
  • salt and ground black pepper, to taste

Recipe

    Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 375 degrees f (190 degrees c). thoroughly grease a covered baking dish.
  • heat a large skillet over medium-high heat. cook and stir ground lamb in the hot skillet until some of the fat begins to render; add onion, carrots, and garlic. continue to cook and stir the mixture until the lamb is completely browned and crumbly, 5 to 7 minutes. stir soup mix into the lamb mixture; remove skillet from heat.
  • melt butter in a saucepan over medium heat. whisk flour into butter, 1 tablespoon at a time, making sure there are no lumps between additions. pour milk into the butter mixture while whisking; continue to whisk until the milk thickens and the mixture is smooth.
  • switch heat below saucepan to 'off.' stir cheddar cheese and havarti cheese into the milk mixture until the cheese is melted and the sauce is smooth.
  • spoon a small amount of the cheese sauce into the beaten egg in a bowl; whisk together to temper the egg. pour the tempered egg into the cheese sauce and stir.
  • arrange sliced potatoes in the bottom of the prepared baking dish, overlapping to make a layer about 1/2-inch deep; season with salt and pepper. pour about 1/3 of the cheese sauce over the potatoes and spread into an even layer. spread the lamb mixture evenly atop the cheese sauce layer. layer remaining potatoes atop the lamb; season again with salt and pepper. pour remaining cheese over the top. cover baking dish.
  • bake in preheated oven until the potatoes are tender, about 90 minutes. remove cover and continue baking until the top browns, about 30 minutes more.

celery herb stuffing and savory chicken

Ingredients

  • Servings: 5
  • 1 small onion, diced
  • 1/2 cup diced celery, with leaves
  • 6 slices stale bread, cut into cubes
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon celery salt
  • 1/2 cup melted butter
  • 1 (3 pound) whole chicken
  • 1/4 cup chopped fresh savory

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • spoon stuffing into the cavities of chicken; place chicken into a roasting pan. sprinkle chicken with savory; cover with a lid or foil.
  • bake in the preheated oven for 1 hour. remove cover; increase oven temperature to 425 degrees f (220 degrees c). roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees f (74 degrees c), about 15 minutes.

yellow fever bbq sauce

Ingredients

  • Servings: 1
  • 1/2 cup yellow mustard
  • 1/2 cup orange juice
  • 1/2 lime, zested and juiced
  • 1 scotch bonnet chile pepper, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • whisk mustard, orange juice, lime zest, lime juice, chile pepper, brown sugar, cinnamon, curry powder, salt, and cumin together in a bowl.

Monday, October 5, 2015

easy lasagna without ricotta

Ingredients

  • Servings: 12
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste
  • 2 cups warm milk
  • 2 pounds lean ground beef
  • 2 (28 ounce) jars spaghetti sauce
  • 1 pinch ground nutmeg, or to taste
  • 1 (16 ounce) package no-boil lasagna noodles
  • 1 (8 ounce) package shredded mexican cheese blend
  • 1/2 cup grated parmesan cheese
  • 1/2 cup water

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 35 mins

  • melt butter in a small saucepan over medium-low heat. stir flour, salt, and pepper into melted butter until flour is dissolved. slowly whisk milk into butter-flour mixture until a thick sauce forms, 2 to 4 minutes. remove saucepan from heat.
  • heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add spaghetti sauce and nutmeg to ground beef; cook until spaghetti sauce is heated through, about 5 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • spread a layer of meat sauce into the bottom of a 9x13-inch baking dish. cover meat sauce layer with a layer of lasagna noodles; top with 1/3 the sauce, 1/2 the remaining meat sauce, 1/3 the mexican cheese blend, and 1/3 the parmesan cheese, respectively. repeat 1 more layer of each ingredient; top with 1 more layer lasagna noodles, remaining sauce, mexican cheese blend, and parmesan cheese. pour water around the edges of the dish. cover dish with aluminum foil.
  • bake in the preheated oven for 45 minutes. remove aluminum foil and continue baking until cheeses are melted, about 10 more minutes. let lasagna stand 10 minutes before serving.

Sunday, October 4, 2015

Creamy Avocado Pie

Ingredients

  • Servings: 8
  • 2 avocados - halved, peeled, and pitted
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 (9 inch) graham cracker crust
  • 1 (8 ounce) container sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Ready Time: 4 hrs 15 mins

  • blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
  • mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. refrigerate pie until set, about 4 hours.

Saturday, October 3, 2015

curried couscous with asparagus and bleu cheese

Ingredients

  • Servings: 6
  • 2 3/4 cups water, divided
  • 2 cups uncooked couscous
  • 1/2 cup raisins
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups fresh asparagus tips and pieces
  • 1/2 cup thinly sliced green onions
  • 1/3 cup shredded carrots
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger root
  • 3/4 teaspoon salt
  • 3 ounces crumbled blue cheese
  • 1/4 cup sunflower kernels

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins

  • bring 1 3/4 cups water to a boil in a saucepan. slowly pour couscous and raisins into the boiling water while stirring. place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
  • remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. fluff couscous with a fork.
  • heat olive oil in a skillet over medium-high heat. saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
  • mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. gently fold the mixture until the kernels are evenly distributed through the mixture.

Friday, October 2, 2015

Mexican Green Papaya Salad

Ingredients

  • Servings: 6
  • dressing:
  • 1/4 cup chopped fresh cilantro, or to taste
  • 3 cloves garlic, minced, or more to taste
  • 2 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 pinch chili powder, or more to taste (optional)
  • salt to taste
  • salad:
  • 1 green papaya, peeled and shredded
  • 2 cups cold cooked black beans
  • 1 cup cold cooked corn
  • 1 red bell pepper, cut into small dice

Recipe

    Preparation Time: 20 mins Ready Time: 50 mins

  • blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
  • toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
  • cover bowl with plastic wrap and refrigerate at least 30 minutes.