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Recipes
Raw Apple Crepes with Apple Walnut Finning & Cinnamon Maple Cream
By pattie_d
Maple syrup Fresh mint for garnish (optional) Fill each of the crepes with the apple walnut filling and fold
- For the crepes:
- 3 cups coconut meat
- 1 1/2 cup chopped apple
- 1/2 to 1 cup filtered water
- 1 cup golden flaxseed, finely ground (about 1 1/2 cup ground)
- 3 Tbsp agave nectar
- 2 tsp ground cinnamon
- 1 tsp sea salt
- For the apple walnut filling:
- 4 cups cubed apple (skins on, about 1/4-inch cubes), from about 4 apples
- 3/4 cup coarsely chopped walnuts
- 1/4 cup raisins
- 3 Tbsp maple syrup
- 3 Tbsp lemon juice (more or less depending on sweetness of apples)
- 1/2 tsp grated lemon zest
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- For the maple cream:
- 1/2 cup cashews, soaked 2 hours or more
- 1/2 cup coconut meat
- 1/2 cup maple syrup
- 2 Tbsp coconut butter
- 1/4 cup filtered water
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
Cheddar-Polenta Puff
By pattie_d
Allow egg whites to stand at room temperature for 30 minutes
- Makes: 4 servings
- Prep: 40 minutes
- Bake: 25 minutes
- 4 egg whites
- 1-1/2 cups fat-free milk
- 2 tablespoons finely chopped red sweet pepper
- 1 tablespoon thinly sliced green onion
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/3 cup cornmeal
- 1 egg yolk, slightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded extra-sharp cheddar cheese (1 ounce)*
- Nonstick spray coating
Blueberry Streusel Scones Recipe
By pattie_d
Blueberry Streusel Scones: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven
- Blueberry Streusel Scones:
- 2 cups (260 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 2 teaspoons (10 grams) baking powder
- 1/8 teaspoon salt
- 6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
- 1 cup (150 grams) fresh blueberries
- 1 large egg, lightly beaten
- 1 teaspoon (5 grams) pure vanilla extract
- 1/2 cup (120 ml) cream or milk
- Brushing tops of scones:
- Milk or Cream
- Streusel Topping:
- 1/4 cup (55 grams) brown sugar
- 1/4 cup (35 grams) all purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 grams) chilled unsalted butter, cut into pieces
Zucchini Cupcakes
By pattie_d
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup packed dark-brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
- 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Cream Cheese Frosting
*Avocado Red Velvet Cupcakes
By pattie_d
Cream together sugar and avocado
- 1 1/2 cups sugar, granulated
- 4 oz. peeled and seeded Fresh Hass Avocado, pureed
- 2 eggs
- 1 1/2 tablespoons red food color
- 1 teaspoon vanilla extract
- 1 teaspoon cider vinegar
- 1 cup buttermilk
- 2 1/4 cups cake flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Honey Avocado Frosting
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 ounces peeled and seeded Fresh Hass Avocado, pureed
- 3 1/2 cups powdered sugar
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- Beat together the cream cheese, butter and avocado puree until fluffy. Beat in the powdered sugar, honey and vanilla. Refrigerate. Frosting can be kept in the refrigerator for up to 3 days.
Chocolate S'mores
By pattie_d
2008, Ina Garten, All Rights Reserved
- 1 marshmallow
- 2 chocolate digestive biscuits
Honey-Agave Chicken with Rice
By pattie_d
For a very spicy dish, use 1 to 2 tablespoons Sriracha sauce
- 1 cup uncooked instant white rice
- 1 cup water
- Oil for deep frying
- 2 large boneless skinless chicken breasts (8 oz each), cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons cornstarch
- 1/4 cup honey
- 1 tablespoon agave syrup
- 1 teaspoon lemon juice
- 1 teaspoon Sriracha sauce
- 1/4 cup sliced green onions (4 medium)
Rhode Island Style Clam Chowder
By pattie_d
Heat the oil in a large soup pot over a medium-high heat
- 2 tablespoons olive oil
- 2 slices Canadian bacon (about 2 ounces), chopped
- 1 large onion, chopped (about 2 cups)
- 1 cup chopped celery (about 3 stalks)
- 4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
- 2 cups chopped clams*
- 2 cups clam juice*
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- Water, to cover
- Salt
- Freshly ground black pepper
Radical Reuben
By pattie_d
This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illino...
- 1 pound seitan, thinly sliced
- 1 cup pickle juice
- 1/2 cup beet juice or beet borscht
- 1 teaspoon pickling spice
- 3/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 cup soy mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons finely chopped pickles
- 8 slices rye bread
- 4 slices Swiss or soy cheese
- Sauerkraut, for garnish
Slow-Cooker Beef and Black-Bean Chili
By pattie_d
There's no need to soak these dried beans because they simmer in the slow cooker
- 1 pound beef chuck, cut into 3/4-inch chunks
- 1 can (15 ounces) tomato puree
- 1 cup dried black beans, rinsed
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- Coarse salt and ground pepper
- 1/4 cup sour cream, for serving