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Recipes
Honey-Wheat Overnight Recipe
By pattie_d
These yeast rolls don't require kneading,and the make-ahead dough saves you time on the day of your meal
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°), divided
- 2 egg whites
- 1/3 cup honey
- 1/4 cup canola oil
- 1 teaspoon salt
- 1-1/2 cups whole wheat flour
- 2-1/2 cups all-purpose flour
- Melted butter, optional
Tomato-Basil Soup
By pattie_d
Cooking Light JANUARY 2002
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 3/4 teaspoon salt
- 3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 2 cups fresh basil leaves, thinly sliced
- Basil leaves (optional)
Mediterranean Grain Salad
By pattie_d
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes
- 1/3 cup medium-grind bulgur
- Coarse salt and ground pepper
- 1 cup grape tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/2 small shallot, minced
- 1 tablespoon red-wine vinegar
- 2 teaspoons olive oil
- 1 ounce fresh goat cheese, crumbled
Sweet Potatos (Curried Vegetable Style) Gujarati Undhiyo
By pattie_d
This traditional vegetarian Gujarati dish is full of flavour and makes a comforting autumnal dish
- For the masala sauce:
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 large cloves garlic, peeled and chopped
- 2 small green chiles, seeds removed, flesh chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh cilantro, leaves and stems, plus extra, for garnish
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon carom seeds*
- 3 ounces freshly grated coconut, plus extra, for garnish
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 tablespoons ground roasted peanuts
- For the curried vegetables:
- 4 small aubergines (eggplant), trimmed and cut in half lengthways
- Kosher salt, as necessary
- 5 tablespoons vegetable oil
- Pinch asafoetida (Hing)*
- 1 teaspoon mustard seeds
- 1 potato, peeled and cut into 1 1/2-inch pieces
- 1 sweet potato, peeled and cut into 1 1/2-inch pieces
- 1 parsnip, peeled and cut into 1-inch rounds on the diagonal
- 8 ounces water
- 2 handfuls frozen tuvar beans* or broad beans
- Can be found at specialty Asian or Indian markets.
Tuscan Olive Harvest Ribolita
By pattie_d
Recipe courtesy Michael Chiarello, 2007
- 3 (12-ounce) jars cannellini beans
- 1/2 cup extra-virgin olive oil, divided
- 1/2 pound smoked ham hock or 1/2 pound chunk prosciutto
- 3 cloves garlic, chopped, plus 1 whole clove
- 6 cups water, divided
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 leek, white and light green only, minced and rinsed
- 1 yellow onion, minced
- 1 carrot, small diced
- 1 celery stalk, small diced
- 2 bay leaf
- 1 pound Tuscan black cabbage, chopped
- 1/2 pound napa cabbage, chopped
- 3/4 cup, tomato puree
- 6 slices Italian bread, sliced 1/2-inch thick
- Freshly grated Parmesan
Sparkling Pear and Cranberry Cocktail
By pattie_d
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich desse...
- 2 tablespoons dry cranberries
- 1/2 cup organic pear nectar
- 32 ounces Moscato d'Asti wine
- 8 small sprigs fresh rosemary
Kirstie Alley's Tortilla Soup
By pattie_d
After years of harmful yo-yo dieting, Kirstie Alley has finally lost the weight and is sharing her secret recipes f...
- 4 cups chicken stock
- 1 tsp Chili powder
- 1 tsp Cumin powder
- 1 jalapeno thinly sliced
- 2 8-oz organic chicken breasts (skinless and boneless)
- 2 tomatoes, diced
- 1 onion, halved length wise then thinly sliced into half moons
- 1/4 cup chopped cilantro
- 1/2 avocado thinly sliced
- Juice of 1 lime
- 2 corn tortillas
Chicken Soup
By pattie_d
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
Crispy Swiss Chard Cakes with Montasio Bietole Soffritte con Formaggio
By pattie_d
A heavy skillet or sauté pan, 12-inches or larger Cut off the stem at the base of the chard leaves and cut the ...
- 2 pounds Swiss chard
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced (1-1/2 cups)
- 1-1/2 teaspoons coarse sea salt or kosher salt or to taste
- 3 tablespoons butter, in pieces
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 egg, beaten lightly
- 2 cups shredded Montasio (about 5 ounces)
Pumpkin Brownies
By pattie_d
Who doesn’t love brownies? They are the ultimate comfort dessert
- 1 (15 oz) can puréed pumpkin
- 2 tsp lemon zest
- 1 box of brownie mix
- 3 tbsp peanut butter, softened in microwave