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Recipes
Shrimp Spring Rolls with Cucumber-Yogurt Dip
By pattie_d
Recipe courtesy Giada De Laurentiis
- Cucumber-Yogurt Dip
- 1 (4-inch) piece hothouse cucumber, finely diced
- 1/3 cup lowfat plain yogurt
- 1/3 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon hot chili oil
- Spring Rolls
- 1 medium shallot, roughly chopped
- 2 cloves garlic, peeled
- 1 large carrot, peeled, and cut into 2-inch pieces
- 1 cup (3 1/2 ounces) assorted mushrooms, such as shiitake, cremini, and button
- 3/4 pound medium shrimp, peeled and deveined
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 16 spring roll wrappers
- 1 egg, beaten
- 1 1/2 cups cooked cellophane noodles or bean threads, cut into 2-inch pieces
- Vegetable oil, for frying
Pumpkin Wontons with Butterscotch Sauce Recipe
By pattie_d
Directions For filling, in a large bowl, beat the first seven ingredients until blended
- SAUCE:
- 1 cup canned pumpkin
- 2 ounces cream cheese, softened
- 2 tablespoons brown sugar
- 2 teaspoons grated fresh gingerroot
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Spice Islands® pure vanilla extract
- 1/8 teaspoon ground cloves
- 48 wonton wrappers
- Oil for frying
- 1 cup packed brown sugar
- 2/3 cup light corn syrup
- 1/4 cup butter, cubed
- 2/3 cup evaporated milk
- 1 teaspoon Spice Islands® pure vanilla extract
- 1/8 teaspoon baking soda
Simple Clam Chowder
By pattie_d
Marge Perry, Cooking Light JANUARY 2008
- 2 bacon slices
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 garlic cloves, minced
- 6 (6 1/2-ounce) cans chopped clams, undrained
- 5 cups diced peeled baking potato (about 1 pound)
- 4 (8-ounce) bottles clam juice
- 1 bay leaf
- 3 cups fat-free milk
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
Spanish-Style Chicken
By pattie_d
Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons
- For the garnish:
- 2 * 2 tablespoons extra virgin olive oil (EVOO)
- 2 * 2 links cured chorizo, casings removed, halved and cut into chunks
- * Salt and pepper
- 8 * 8 bone-in, skinless chicken thighs
- 1 1/2 * 1 1/2 pounds baby potatoes
- 1 * 1 red onion, coarsely chopped
- 2-3 * 2-3 cloves garlic, finely chopped or grated
- 4-5 * 4-5 sprigs thyme
- 1 * 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
- 2 * 2 tablespoons sherry vinegar
- 1/4 * 1/4 cup honey
- 1 * 1 lemon, thinly sliced
- * A splash of chicken stock or water
- 1/4 * 1/4 cup golden raisins
- 3 * 3 tablespoons hot water
- 3 * 3 tablespoons sherry vinegar
- 1/4 * 1/4 cup chopped flat leaf parsley
- 1/2 * 1/2 cup pitted green olives, coarsely chopped
- 2 * 2 roasted red peppers, coarsely chopped
- 1/4 * 1/4 cup roasted almonds, sliced
- * Orange and lemon peel
Raspberry and Blueberry Kale Salad
By pattie_d
Bring together two super foods for this nutrient packed salad
- 1 bunch kale, thick stems removed and leaves thinly sliced
- 1 ripe avocado, diced
- 3 green onions, thinly sliced
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 2 packages (6 ounces each) Driscoll's Blueberries
- 2 packages (6 ounces each) Driscoll's Raspberries
Baklava
By pattie_d
Preheat oven to 400 degrees
- Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
- 4 cups pistachios, walnuts, or pecans, finely chopped
- 3 1/2 cups granulated sugar
- 2 tablespoons rose water
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
- 1 pound frozen phyllo dough, thawed
- 2 cups Clarified Butter
Deep-Dish Apple Pie
By pattie_d
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calo...
- 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1/4 cup reduced-fat sour cream
- 3 tablespoons canola oil
- 4 tablespoons ice water
- 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
- 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
- 2/3 cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 1/4 teaspoons ground cinnamon, divided
- 1/8 teaspoon ground nutmeg
- Pinch of ground allspice
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- 1 large egg white, lightly beaten, for brushing
Pizza Dough - Tyler Florence
By pattie_d
Fresh Pizza Dough Recipe courtesy Tyler Florence Prep Time:20 minInactive Prep Time:1 hr 10 minCook Serves:
- 2 packages active dry yeast
- 2 teaspoons sugar
- 2 cups warm water (100 to 110 degrees F.)
- 2 tablespoons kosher salt
- 6 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons extra-virgin olive oil, plus extra for bowl
Roasted Beet, Apple and Goat Cheese Salad Insalata di Bietole con Frutta di Stagione e Caprino
By pattie_d
Clean beets, remove root tip and cut off stem and leaves, reserving and blanching until soft
- 1 pound. roasted, small yellow beets
- 1 cup Granny Smith apple, matchstick-cut, or 16 ripe Black Mission figs cut in half, or 4 ripe peaches, peeled and cut in slices.
- 1 pound. roasted small red beets
- 4 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Balsamic vinegar
- 6 ounces of slightly aged goat cheese in a block which you can crumble.
- salt and pepper
Chicken Piccata with Pasta & Mushrooms
By pattie_d
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that’s made with extra-virgin ol...
- 6 ounces whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 chicken cutlets (3/4-1 pound total), trimmed
- 3 teaspoons extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, rinsed
- 2 teaspoons butter