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Recipes
Roasted Butternut Squash Soup and Roasted Parsnip Soup
By pattie_d
Recipe courtesy Emeril Lagasse, 2003
- 1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Italian sausage, removed from the casing
- 1 cup small dice onion
- 1/2 cup small dice carrot
- 1/2 cup small dice celery
- 1/2 cup small dice leeks
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 teaspoons apple cider vinegar
- 11/2 quarts chicken stock
- 2 teaspoons maple syrup
- 1 teaspoon fresh chopped sage leaves
- Roasted Parsnip Soup, recipe follows
- Tarragon Oil, recipe follows
- 1 pound parsnip, peeled and roughly chopped
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked white pepper
- 1/4 cup diced ham
- 1 cup small dice onion
- 1/2 cup small dice carrots
- 1/2 cup small dice celery
- 1/2 cup small dice leeks
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 teaspoons white vinegar
- 11/2 quarts chicken stock
- 2 teaspoons honey
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup heavy cream
- 1/2 cup tarragon leaves
- 1/2 cup olive oil
Onion Alsatian Tart and Pisaladiere
By pattie_d
To prepare the pastry dough, place the flour, salt, and butter in a food processor and mix for about 10 seconds, or...
- FILLING:
- 1-1/4 cups flour
- 1-1/4 teaspoons salt
- 1/2 cup chilled butter, diced
- 4 tablespoons ice water
- 5-1/2 tablespoons butter
- 4 onions, thinly sliced (about 7 cups)
- 1 garlic clove, minced
- 1 tablespoon minced fresh thyme
- Salt and pepper to taste
- 1/2 cup water
- 3 slices bacon, cut int 1-1/2 inch strips
- 1/2 cup flour
- 1-1/2 cups milk
- 3 eggs
- pinch nutmeg
- FOR PISALADIÈRE VERSION:
- 3/4 cup Niçoise olives
- 3/4 cup anchovies
Beef Bourguignon - Slow Cooker
By pattie_d
Combine first seven ingredients, mix well, add beef
- 1 Cup Dry red wine
- 2 Tablespoons Olive oil
- 1 Large Onion -- sliced
- 1/2 Teaspoon Thyme
- 2 Tablespoons Parsley -- chopped
- 1 Bay leaf
- 1/4 Teaspoon Pepper
- 2 Pounds stewing beef, cut into 1 1/2-inch cubes
- 3 Slices Bacon (thick-cut is possible) -- diced
- 12 Small White onions
- 1/2 Pound Sliced mushrooms
- 2 Cloves Garlic -- minced
- 1 Teaspoon Salt
Apple Pie Foldovers
By pattie_d
1. In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice
- 1 1/2 cups 1 1/2 cups thinly sliced, peeled apples (1 1/2 medium)
- 1/4 cup 1/4 cup packed brown sugar
- 2 tablespoons 2 tablespoons water
- 1 teaspoon 1 teaspoon lemon juice
- 1 tablespoon 1 tablespoon all-purpose flour
- 1 tablespoon 1 tablespoon granulated sugar
- 1/4 teaspoon 1/4 teaspoon salt
- 1 tablespoon 1 tablespoon butter or margarine
- 1/2 teaspoon 1/2 teaspoon vanilla
- 1 box 1 box Pillsbury® refrigerated pie crusts
- 1 1 egg
Lemon Cream with Blackberries
By pattie_d
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup honey
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained
- 1 cup fresh blackberries
Berry Crumble Mix Weight Watchers
By pattie_d
Preheat oven to 350˚F. Place berries in a medium bowl
- 2 cups fresh blueberries
- 2 cups raspberries
- 3/4 cup all purpose flour
- 2/3 cup unpacked light brown sugar
- 6 tbsp regular butter, melted
Pecan Bars
By pattie_d
For the crust: Heat the oven to 350 degrees F and arrange a rack in middle
- FOR THE CRUST:
- 1/2 cup pecans, toasted and roughly chopped
- 6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon kosher salt
- FOR THE FILLING:
- 3/4 cup packed light brown sugar
- 1/4 cup light molasses
- 1/3 cup light corn syrup
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1 tablespoon dark rum, optional
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs, beaten
- 1 cup toasted and roughly chopped pecans
Seared Tuna w/Blood Orange Vinaigrette/Sweet Potatos
By pattie_d
For an unforgettable meal, share this healthy, tangy tuna with someone you love
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 (3/4-pound) piece sushi-grade tuna, halved
- Olive oil
- Zest of 1 blood orange
- Juice of 1 blood orange
- 2 tablespoons soy sauce
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 sweet red chile pepper, such as Fresno, chopped
- 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
- 1 blood orange, segmented, for garnish
- Silky Miso Sweet Potatoes
- Pea and Crab Salad
Portabella Cacciatore
By pattie_d
- 1 quart chicken or vegetable stock
- 1 ounce dried porcini or mixed wild mushrooms
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 6 portabella mushroom caps, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cubanelle peppers, halved, seeded and thinly sliced widthwise
- 2 small ribs celery, finely chopped
- 4 cloves garlic, chopped
- 1 bay leaf
- 1/2 to 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/4 cup tomato paste
- 1 cup dry white or red wine
- 1 teaspoon marjoram or oregano
- 1 sprig fresh rosemary, finely chopped
- 1 15-ounce can stewed tomatoes
- 1 pound rigatoni or whole wheat penne pasta <
- 2 tablespoons butter
- 1 cup grated Pecorino Romano cheese plus some to pass at table
HG Chicken Gyros
By pattie_d
Yummy Yummy Chicken Gyros 1/2 of recipe (1 gyro): 310 calories, 4g fat, 796mg sodium, 35g carbs, 7g fiber, 4g suga
- 1/4 cup plain fat-free Greek yogurt
- 3 tbsp. peeled and finely chopped seedless cucumber
- 1 1/2 tsp. chopped fresh dill
- 1 tsp. lemon juice
- 1/4 tsp. chopped garlic
- 1/8 tsp. salt
- Marinade and Chicken
- 1/3 cup lemon juice
- 1 1/4 tsp. dried oregano
- 1 tsp. chopped garlic
- 1/8 tsp. salt
- 8 oz. raw boneless skinless chicken breast, cut into 1-inch cubes
- Gyros
- 2 high-fiber pitas
- 1/4 cup chopped seedless cucumber
- 1/4 cup halved grape or cherry tomatoes
- 2 tbsp. crumbled reduced-fat feta cheese