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Recipes
Roasted Butternut Squash and Shallot Soup
By pattie_d
Mark Scarbrough, Cooking Light NOVEMBER 2008
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Drinks
By pattie_d
Raw drinks
- . Green Lemonade:
- 2-3 cucumbers
- 3 stalks celery
- 3-5 leaves Romaine lettuce
- knob of gingerroot
- 1/2 -1 green apple
- juice of 1 lemon
- . Sweet Beet Juice:
- 1/2 -1 beet
- 5-8 carrots
- juice of 1 lemon
- 2 stalks celery
- handful of spinach
Chicken Best Italian | Taste of Home Recipes
By pattie_d
Best Italian Chicken
- 6 boneless skinless chicken breast halves (about 8 ounces each)
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 3/4 cup plus 3 tablespoons water, divided
- 2 tablespoons dried minced onion
- 2 teaspoons chicken bouillon granules
- 2 teaspoons chili powder
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3 tablespoons cornstarch
- Hot cooked rice
Turkey Deep-Fried
By pattie_d
Recipe courtesy Paula Deen
- 1 (10-pound) turkey
- 2 tablespoons House seasoning, recipe follows
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons peanut oil
- Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
1. Moroccan Preserved Lemons
By pattie_d
Moroccan and Middle Eastern dishes
- 1/2 c. kosher salt
- 8-10 lemons
- Juice of one lemon
- Sterilized quart-size glass jar
- Meyer Lemons would be great . Can also use limes, oranges
- Tip
- Your lemon will be segmented, but still attached at one end.
- Tip
- Any lemon will work for preserving, but the delicate flavor of Meyer lemons makes them perfect for this process.
Safron Cakes with Lemon Fig Compote
By pattie_d
This easy, enticing last course is suitable for any special occasion, although its lack of leaveners makes it parti...
- 6 tablespoons nondairy margarine or unsalted butter, softened, plus more for ramekins
- 1 1/2 cups granulated sugar, plus more for dusting
- 4 cups walnut halves, toasted and cooled
- 2 tablespoons sweet dessert wine, such as Vin Santo or Sauternes
- 1 heaping teaspoon saffron, crumbled
- 1 teaspoon pure vanilla extract
- 9 large eggs, separated, room temperature
- 1/2 teaspoon salt
- Finely grated zest of 1 lemon (preferably Meyer)
- Pinch of cream of tartar
- Confectioners' sugar, for dusting
- Lemon-Fig Compote
Moussaka Made Quickly
By pattie_d
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional whi...
- Butter, for baking dish
- 1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
- 7 tablespoons olive oil
- Salt and pepper
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- 1 can (28 ounces) whole tomatoes, drained
- 2 teaspoons tomato paste
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 cup (9 ounces) ricotta cheese, room temperature
- 3/4 cup (4 ounces) feta cheese, room temperature
- 1 large egg, room temperature
Shrimp and Coconut Milk Soup with Ginger & Lemongrass
By pattie_d
- Coconut Broth:
- • 4 stalks lemongrass
- • 5 cups canned unsweetened coconut milk
- • 1 stalk celery, diced
- • 1/4 cup ginger, minced
- • 6 tablespoons freshly squeezed lemon juice
- • 1 tablespoon garlic, minced
- • 1/4 cup fresh cilantro, minced
- • 1 cup dry white wine
- • Salt & pepper, to taste
- • 12 each Jumbo prawns U-12 or U-15
- • 1 tablespoon virgin olive oil
- • 1 whole onion, thinly sliced
- • 1 whole carrot, thinly sliced
- • 1 small leek, julienned
- • Salt & pepper, to taste
- • 16 fresh basil Leaves, coarsely chopped
- • 2 tablespoons fresh chives, finely sliced
- • 3 oz haricots vert, blanched and sliced into 1-inch lengths
- • 1 large tomato, blanched, peeled, seeded, diced
Walnut-Date Muffins
By pattie_d
These muffins freeze well; defrost individually for a quick and easy breakfast
- 3/4 cup whole-wheat flour, spooned and leveled
- 3/4 cup all-purpose flour, spooned and leveled
- 1/3 cup packed light-brown sugar
- 1 3/4 teaspoons pumpkin-pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup light (mild) molasses
- 6 tablespoons light olive, canola, or safflower oil
- 2 large eggs
- 1 1/4 cups walnuts, coarsely chopped
- 1 cup pitted dates, coarsely chopped
Meatballs made with Quinoa & Linguine and Tangy Tomato Sauce
By pattie_d
Thought your favorite Italian meals were a no-go on your new diet? Wrong! Using quinoa as its secret ingredient, th...
- The Sauce:
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 celery stalks, halved lengthwise and thinly sliced crosswise
- 1 large carrot, quartered lengthwise and thinly sliced crosswise
- 1 tsp hot red pepper flakes
- 1 (28 oz) can tomatoes, chopped, with juices
- 4 garlic cloves, minced
- 1 tbsp balsamic vinegar
- Salt and freshly ground black pepper
- The Meatballs:
- 3 tbsp canola oil
- 1 small onion, finely chopped
- 1 lb lean ground beef
- 1 1/2 cups cooked quinoa
- 1/2 cup finely grated Parmesan cheese
- 1 egg
- 3 tbsp fresh parsley leaves, very finely chopped
- 1/2 tbsp salt
- 3/4 tbsp freshly ground black pepper
- 1 lb linguine
- 1 large handful fresh basil leaves