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Recipes
Quinoa Breakfast Balls
By pattie_d
Preheat the oven to 375 degrees Fahrenheit
- 2/3 c. quinoa 1 1/3 c. water 1 1/2 c. whole almonds 1 1/2 T. agave nectar 1/2 tsp. table salt 1 tsp. cinnamon 2 T. brown sugar 1 1/2 tsp. vanilla extract
New York Pizza Dough
By pattie_d
In a small bowl, using a fork, stir the yeast into the lukewarm water
- 1 package (2 1/2 teaspoons)active dry yeast
- 1 cup lukewarm water (90 F to 100 F)
- 1 1/4 cups ice-cold water
- 1 teaspoon sugar
- 1 tablespoon table salt or 1 1/2 tablespoons kosher salt
- 2 tablespoons olive oil
- 5 1/4 to 5 1/2 cups unbleached bread flour, plus more for dusting
VeganYumYum Super Quick Tomato Basil Cream Pasta
By pattie_d
Cashews are the base of most of my favorite vegan cream sauces because they’re very rich tasting and blend easily...
- 1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
- 1/2 Cup Raw Cashews
- 1 Tbs Tomato Paste
- 1/4 Cup Water
- 2 Tbs Olive Oil
- 2-4 Cloves Garlic, minced, optional
- 6 Ounces (ish) Whole Wheat Spaghetti
- 1 tsp Salt (edit: upped from 3/4!)
- 2-3 Tbs Wine or Water, optional
- 1-2 tsp Freshly Cracked, Coarse Black Pepper
- 1 Large Handful Fresh Basil Leaves, chopped
Dog Food Recipe 6: Healthy Beef & Rice
By pattie_d
Heat the beef and garlic in a medium sized pan
- 480 ml (2 cups) brown rice, steamed
- 120 ml (1/2 cup) shredded carrots, steamed
- 120 ml (1/2 cup) chopped broccoli, steamed
- 5 ml (1 tsp) sunflower oil
- 220 g (1/2 pound) ground beef
- 5 ml (1 tsp) garlic powder
Buttermilk Bundt Cake | The Dr. Oz Show
By pattie_d
This scrumptious bundt cake is made with Baker’s Joy the Original No-Stick Baking Spray with Flour
- Baker’s Joy the Original No-Stick Baking Spray with Flour
- 13 1/2 oz all-purpose flour (about 3 cups)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 12 tbsp butter, softened
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp grated lemon rind
- 1 cup low-fat buttermilk
- 1/3 cup powdered sugar
Rustic Berry Tart
By pattie_d
The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevent...
- 3/4 cup whole-wheat pastry flour, (see Ingredient note)
- 3/4 cup all-purpose flour
- 2 tablespoons sugar, plus 1 teaspoon for sprinkling
- 1/4 teaspoon salt
- 4 tablespoons cold butter, (1/2 stick), cut into small pieces
- 1 tablespoon canola oil
- 1/4 cup ice water, plus more as needed
- 1 large egg, separated (see Tip; save the white to glaze the pastry)
- 1 teaspoon lemon juice, or white vinegar
- 1/4 cup slivered almonds, (1 ounce)
- 1/4 cup whole-wheat flour, (regular or pastry flour)
- 1/4 cup plus 3 tablespoons sugar, or Splenda Granular
- 4 cups mixed berries, such as blackberries, raspberries and blueberries
- 2 teaspoons lemon juice
- 1 tablespoon water
- 2 tablespoons raspberry, blueberry or blackberry jam
Pork Posole and Corn Bread Stew
By pattie_d
1. Sprinkle pork with 1/4 teaspoon each salt and pepper
- Prep: 15 minutes
- Cook: 16 minutes
- Slow Cook: 4-1/2 hours on HIGH or 6-1/2 hours on LOW
- 3 pounds boneless pork shoulder, well trimmed and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 4 large carrots, cut into 1/4-inch pieces
- 2 onions, chopped
- 2 tablespoons flour
- 3 teaspoons chili powder
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1-1/2 cups low-sodium chicken broth
- 1 box (8.5 ounces) corn muffin mix
- 2 eggs
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoons plus 1 teaspoon chopped cilantro
- 1 can (15 ounces) white hominy, rinsed and drained
Three Cup Chicken with Garlic Spinach
By pattie_d
Cook's Note: It's important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which wi...
- 1 3/4 cups jasmine rice
- 1 tablespoon peanut oil
- 5 cloves garlic, finely chopped
- One 1-inch piece fresh ginger, peeled and sliced into thin coins
- 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
- 1/4 cup light soy
- 1/4 cup Shaohsing rice wine or dry sherry
- 1/4 cup toasted sesame oil (see Cook's Note)
- 1 tablespoon brown sugar
- 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish
- 1 tablespoon peanut oil
- 2 cloves garlic, finely chopped
- Two 6-ounce bags baby spinach leaves
- Pinch sea salt
- 1 medium red Fresno chile, seeded and sliced into rings, for garnish
Avocado Stuffed with Crab-Mango Salad
By pattie_d
Squeeze the juice from 1 half of the lime into a bowl
- 1 lime, zest finely grated, lime cut in 1/2
- 2 tablespoons olive oil
- 2 tablespoons chopped cilantro leaves
- 1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
- 1/3 cup diced (1/4-inch) red bell peppers
- 1/3 cup diced (1/4-inch) red onion
- 1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
- 1/2 pound jumbo lump crabmeat
- 3 Hass avocados
Raw Tomato Compote
By pattie_d
This compote is wonderful served cold with grilled artichokes, but it is equally good just heated through and spoon...
- 1 garlic clove, finely chopped
- 2 scallions, white part only, finely chopped
- 2 teaspoons extra-virgin olive oil
- 6 plum tomatoes, seeded and coarsely chopped
- 1/2 cup coarsely chopped basil leaves
- 2 teaspoons sugar
- 1/4 cup good-quality wine vinegar
- Kosher salt and freshly ground black pepper