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Recipes
Fried Rice with Scallions, Edamame and Tofu
By pattie_d
Heat 1 tbsp of the oil in a wok or large skillet over high heat until very hot but not smoking
- 1 tbsp plus 1 tsp canola oil
- 2 large cloves garlic, minced (about 2 tsp)
- 4 scallions (white and green parts), thinly sliced
- 1 tbsp peeled and minced fresh ginger
- 4 cups cooked brown rice
- 3/4 cup seeded and finely diced red bell pepper
- 3/4 cup frozen shelled edamame, cooked according to package directions and drained
- 1/2 cup fresh or frozen (thawed) corn kernels
- 6 oz. firm tofu, cut into 1/4-in cubes
- 2 large eggs, beaten
- 3 tbsp low-sodium soy sauce
Kale, White Bean, and Sweet Potato Soup
By pattie_d
For a vegetarian version of this soup, substitute Homemade Vegetable Stock for the chicken stock
- 1/2 cup dried cannellini beans
- 2 sprigs fresh rosemary
- 1 small onion, cut into quarters
- 1 head garlic
- Salt
- 1/2 cup tubetti, (small tube-shaped pasta)
- 1 tablespoons olive oil
- 2 small leeks, rinsed, white and light-green parts cut in half lengthwise and thinly sliced
- 1 sweet potato, peeled and cut into 1/2-inch cubes
- 1 bunch kale, (3/4 pound)
- 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1/2 teaspoon freshly ground black pepper
Roasted Ratatouille Pasta w/cherry tomatoes
By pattie_d
Heat oven to 400°F. On a baking sheet, spread out tomatoes and dress with a couple of tablespoons EVOO, thyme, sa...
- Share:
- 2 pints cherry tomatoes, stemmed
- 6 cloves garlic, left in their skins
- EVOO – Extra Virgin Olive Oil, for liberal drizzling, about 1/2 cup
- 2 tablespoons fresh thyme leaves
- Salt and pepper
- 2 small to medium firm zucchini, diced into small, bite-sized pieces
- 1 small eggplant (3/4 pound), partially peeled and diced
- 1 small bell pepper, chopped
- 1 small onion, chopped
- Chopped flat-leaf parsley, for garnish
- 1 pound rigatoni with lines
- Freshly grated Parmigiano-Reggiano cheese
Pot Roast Daisy's Recipes: Puerto Rican DAD'S FIREHOUSE DINNER
By pattie_d
1. Grind the ham in a food processor until it's coarsely chopped--some larger pieces are ok
- to 8 have a lot of wiggle room when it comes to the ham. You can use leftover ham from a roast, a piece of a packaged ham steak or even sliced ham from the deli. Makes 8 servings, with leftovers
- 1 3 smoked ham, cut into ½-inch cubes (about 3 cups)
- ½ cup Spanish olives, pitted and coarsely chopped
- 3 3 to 3 One 3 to 3 ½ pound rump roast
- Fine sea or kosher salt
- Freshly ground black pepper
- 4 tablespoons Achtiote Oil (see"Staples")
- 2 red bell peppers, cored, seeded and cut into ½ -inch strips
- ¼ cup tomato paste
- 1/3 cup white wine vinegar
- 6 3 water or 3 cans (14 ½ ounces) chicken broth
- 8-ounce 8-ounce can Spanish-style tomato sauce
- 2 bay leaves
- 4 2 Idaho potatoes (about 2 ½ pounds)
Portobello Double Burgers with Peppers, Goat Cheese & Roasted Tomatoes
By pattie_d
Portobello mushrooms are roasted until tender, and then broiled for a few minutes to make them deliciously carameli...
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
- 8 portobello mushrooms (about 1 pound total), stems removed
- 4 hamburger buns
- 5 ounces fresh goat cheese, cut into 4 equal slices
Coconut and Key Lime Pudding Cakes with Guava Coulis
By pattie_d
Preheat the oven to 350 degrees F
- Prep Time:25 minInactive Prep Time:--Cook Time:30 min
- Level: Intermediate
- 3 tablespoons unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 3 eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup freshly squeezed key lime juice
- 1/8 teaspoon salt
- 1 cup milk
- 1/4 cup desiccated unsweetened coconut
- 2 cups fresh guava, peeled, seeded and roughly chopped
- 1 tablespoon lime juice
- 6 sprigs fresh mint
Cilantro Lime Vinaigrette
By pattie_d
For this dressing, stir together all of the ingredients except the oil until well combined
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1 tbsp honey
- 2 tbsp chopped cilantro
- 2/3 cup canola oil
Barbecued Short Ribs of Beef - Tira de Asado
By pattie_d
Trim any surface fat from the ribs
- 4 4 1 1/2-inch beef short ribs, cut across the ribs into 1 1/2-inch thick slices
- Kosher or fine sea salt and freshly ground black pepper
- 2 2 2 tablespoons red wine vinegar
- Tomatillo Salsa, recipe follows
- 1 1 1 pound fresh tomatillos
- 1 1 12 3 Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
- 3 3 3 cloves garlic
- 1/2 1/2 1/2 packed cup coarsely chopped cilantro leaves
- 1/2 1/2 1/2 jalapeno (seeds and all if you like heat)
- 1/2 1/2 1/2 lime, juiced
- Kosher or fine sea salt
Blueberry-Green Tea Slushie Recipe
By pattie_d
The blueberry has more antioxidant value than almost any other food, including broccoli and kale, so it's a potent ...
- 2 1/2 cups water
- 3 green tea bags
- 1 cup blueberries
- 2 tablespoons agave syrup
Pumpkin Cake Roll Recipe
By pattie_d
Tricky part is rolling cake
- FILLING:
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup canned pumpkin
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners' sugar
- 3/4 teaspoon Spice Islands® pure vanilla extract
- Additional confectioners' sugar, optional