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Recipes
Chicken and Rosemary Dumplings
By pattie_d
Lorrie Hulston Corvin, Cooking Light APRIL 2004
- 4 cups fat-free, less-sodium chicken broth
- 3 cups water
- 1 pound chicken drumsticks, skinned
- 1 pound skinless, boneless chicken breast halves
- 2 thyme sprigs
- 2 teaspoons olive oil
- 1 1/2 cups diced carrots
- 1 1/2 cups chopped celery
- 1 cup diced onion
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1/2 cup low-fat buttermilk
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup water
- Freshly ground black pepper
Pizza with Fontina, Prosciutto, and Arugula
By pattie_d
Active time:10 min Start to finish:30 min Special equipment: a 17- by 14-inch sheet of parchment paper
- 1 lb pizza dough, thawed if frozen
- 3/4 lb well-chilled Italian Fontina (see cooks’ note), any rind discarded
- 1 garlic clove, forced through a garlic press
- 1/4 lb loosely packed baby arugula (4 cups)
- 1/4 lb thinly sliced prosciutto
- Extra-virgin olive oil for drizzling
- Freshly ground black pepper
Dog Bone Biscuit Shaped
By pattie_d
Preheat oven to 350 degrees
- 1 egg
- 1/2 c. milk
- 1/4 c. vegetable oil
- 1/4 c. honey
- 1 1/2 c. all-purpose flour
- 3/4 c. bran cereal
- 1/4 c. rolled oats
Berry Parfaits
By pattie_d
For the most visually rewarding presentation, layer the parfaits in clear glasses
- 3 containers (5.3 ounces each) plain nonfat Greek yogurt
- 5 tablespoons honey
- 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
- 1 piece fresh ginger (about 2 inches)
- 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
- 1 package (6 ounces) fresh blackberries
- 1 package (6 ounces) fresh raspberries
- 1/4 cup chopped fresh mint, plus sprigs for garnish
- 1/2 cup granola
Classic Blueberry Crumb Cake
By pattie_d
Directions Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
- 3 cups blueberries
- Blueberry Crumb Topping
- Confectioners' sugar, for dusting
Ganache
By pattie_d
Be sure brush crumbs off before frosting
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate, chopped into small pieces
- 1/2 teaspoon vanilla extract
Pilaf Indonesian Style
By pattie_d
Cook Kashi Pilaf according to directions on the package and set aside
- If you want to spice up your repertoire, here’s the entrée! Peanuts and spices add richness and warmth to this hearty blend of Kashi™ 7 Whole Grain Pilaf and vegetables. Best of all, it’s a one-dish meal.
- Can exchange cranberries for raisins
- Cut recipe in half for less
- 2 packets of Kashi™ 7 Whole Grain Pilaf
- 1 cup whole peanuts
- 4 teaspoons toasted sesame oil
- 3 cloves organic garlic, sliced
- 1 medium organic red onion, diced
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¾ cup organic raisins
- 1 large organic carrot, cut into match sticks
- 1 cup organic red cabbage, diced
- 1 pinch salt
- ¼ cup water
- 1 organic red bell pepper, seeded and diced
- ½ bunch cilantro, coarsely chopped
- 4 tablespoons soy sauce
- 2 tablespoons brown rice vinegar
- 2 teaspoons fresh ginger root, grated
- 1 teaspoons crushed red chili flakes
- 2 teaspoons evaporated cane juice crystals
Spinach Supreme Casserole
By pattie_d
Line bottom of small casserole dish with chopped artichoke hearts
- Prep: 20 minutes; Total Time: 45 minutes
- "Easy and tasty...can freeze unbaked casserole for future use."
- 32 ounces frozen chopped spinach, cooked and squeezed dry
- 16 ounces artichoke hearts, drained and chopped (optional)
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 1 dash nutmeg
- salt
- pepper
- breadcrumbs
Cherry Chocolate Tart
By pattie_d
1) Preheat your oven to 400F
- Festive brandied cherries shine in a light, tangy, cherry cream filling nestled in a chocolate crust.
- CRUST
- 6 tablespoons soft unsalted butter
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 cup King Arthur Unbleached All-Purpose Flour
- FILLING
- 1 cup dried cherries, chopped
- 2 tablespoons brandy
- 2/3 cup cold water
- 1 1/2 teaspoons unflavored gelatin (or 2 1/4 sheets gelatin)
- 3/4 cup sugar
- 1/4 cup (2 5/8 ounces) cherry juice concentrate
- 1 cup heavy cream, whipped to soft peaks
Cassava Cake
By pattie_d
Cooks
- 4 c. grated cassava
- 2 1/2 c. coconut milk or heavy cream
- 1 1/2 c. turbinado (sugar)
- 4 eggs
- 2 tbsp. butter
- 1/2 tsp. vanilla
- Condensed milk for topping; optional