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Recipes
Raw Pumpkin Pie
By pattie_d
Pecan Crust: Process pecans in a food processor until fine
- Pecan Crust
- 3 cups pecans
- 2 1/2 ounces date paste (weight)
- 1/4 tsp vanilla
- 1/8 tsp salt
- Pumpkin Spice Filling
- 3 cups raw butternut squash (medium-packed, about 7 1/2 ounces weight)
- 1 1/4 cups coconut milk
- 6 Tbsp agave nectar syrup
- 1 Tbsp ginger juice
- 2 tsp cinnamon
- 2 tsp liquid vanilla
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/8 tsp turmeric
- 1/8 tsp salt
- 2 Tbsp lecithin
- 3/4 cup coconut oil
Potato Chips Recipe at Cooking.com
By pattie_d
Peel potatoes and slice very thinly using a sharp knife
- 3 large potatoes
- Coupons
- Peanut oil, for frying
- Salt
Northern Italian Caponata with Potatoes
By pattie_d
Recipe courtesy Michael Chiarello, 2007
- 1/2 cup extra-virgin olive oil
- 1 1/2 large red onion, peeled and small diced
- 4 1/2 medium carrots, peeled and small diced
- 1 1/2 medium eggplants, small diced
- 1 1/2 large Yukon gold potatoes, peeled and small diced
- Gray salt
- Fresh ground black pepper
- 1/2 teaspoon chili flakes
- 1/2 cup toasted pine nuts
- 1 1/2 tablespoons orange zest
- 3/4 cup white wine vinegar
- 1 1/2 tablespoons sugar
- 1/2 cup golden raisins
- 3 tablespoons basil chiffonade
Spicy Beef-Noodle Bowl
By pattie_d
Spice up your beef and noodles with this delicious twist
- 1 lb.boneless beef sirloin steak, cut in thin strips
- 1 Tbsp.cooking oil
- 2 14-oz. cansreduced sodium beef broth
- 1/3 cupbottled peanut sauce
- 1-1/2 cupsmedium egg noodles (3 oz.)
- 2 cupsbroccoli florets
- 1/4 cupbias-sliced green onions (optional)
Roasted Lemony Veggies and Couscous
By pattie_d
1. Heat oven to 375 degrees F
- Prep: 15 minutes
- Roast: at 375 degrees F for 50 minutes
- 1/4 cup lemon juice
- 2 tablespoons chopped basil
- 1/4 cup chopped parsley
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 2 large tomatoes, seeded and cut into 1-inch chunks
- 1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch chunks (about 4 cups)
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 1 pound red-skin potatoes, peeled and cut into 1-inch chunks
- 1 cup baby carrots, halved
- 1 cup couscous
Baklava Cups
By pattie_d
Recipe courtesy Sunny Anderson, 2009 Prep Time:45 minInactive Prep Time:5 hr 0 minCook Time:20 min; Level: eas
- 1/2 cup pistachios
- 1/2 cup walnuts
- 1/2 cup almonds
- 1 lemon, zested
- 1/4 cup, plus 3 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 boxes mini filo shells, 15 shells each
- 1/2 cup water 1/4 cup honey
- Special equipment: 2 (12-cup) mini cupcake pans, food processor.
Chicken Cacciatora with Eggplant Pollo alla Cacciatora con Melanzane
By pattie_d
A heavy-bottomed skillet for frying the eggplant and chicken, 12-inch diameter A heavy-bottomed saucepan or saut...
- 2 or 3 small firm eggplants (1 pound total)
- 2 teaspoons coarse sea salt or kosher salt, or to taste
- 3-1/2 pound chicken (preferably organic), trimmed and cut in pieces
- 1 cup vegetable oil
- 1 or 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1/2 cup bacon, chopped into small bits (2 thick-cut strips)
- 6 garlic cloves, crushed and peeled
- 1/2 teaspoon peperoncino, or to taste
- 1 cup dry white wine
- 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 2 tablespoons chopped fresh Italian parsley
Easy Minestrone
By pattie_d
1. Bring broth, beans, and tomatoes to boil in large saucepan
- 1 can diced tomatoes(28-ounce)
- 1 can cannellini beans(15.5-ounce), drained and rinsed
- 1 bag Frozen vegetables (16-ounce)(see above)
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 2 onions, chopped fine
- 1/2 cup pasta, dry (see above)
- 6 cups low-sodium chicken broth
- 1/4 cup minced fresh basil leaf
- 4 cloves minced garlic
Profiteroles with Chocolate Sauce and Ice Cream
By pattie_d
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Swee...
- FOR THE PASTRY
- 1 large egg
- Pate a Choux
- FOR THE CHOCOLATE SAUCE
- 9 ounces bittersweet chocolate, finely chopped
- 1 cup milk
- 3 tablespoons heavy cream
- 1/4 cup superfine sugar
- 2 tablespoons butter, diced
- FOR SERVING
- Vanilla ice cream
- Confectioners' sugar
Lemon Meringue Pie
By pattie_d
Adjust the oven rack to the middle position
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows