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Recipes
Caramel Brownies Recipe
By pattie_d
In a large bowl, beat the sugar, cocoa, oil, eggs and milk
- 2 cups sugar
- 3/4 cup baking cocoa
- 1 cup canola oil
- 4 eggs
- 1/4 cup 2% milk
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup chopped walnuts, divided
- 14 ounces caramels
- 1 can (14 ounces) sweetened condensed milk
Curried Coconut-Pumpkin Stew
By pattie_d
In large, heavy pot over medium-high heat, heat oil
- Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.
- 2 tablespoons light olive oil
- 1/4 cup red onion, minced
- 4 cloves garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, finely chopped
- 1 teaspoon minced fresh ginger
- 2 teaspoons curry powder
- 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
- 1 cup light coconut milk
- 1 cup rice milk
- 1 pound extra-firm tofu, cut into 1-inch cubes
- 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro leaves
Chickpea, Tomato, and Spelt Soup
By pattie_d
Spelt is an ancient whole grain native to southern Europe
- 1 cup spelt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, halved lengthwise and cut into 1/2-inch lengths
- 1 celery stalk, diced
- 4 garlic cloves, chopped
- Coarse salt and ground pepper
- 2 bay leaves
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon saffron (optional)
- 4 cups chicken broth, homemade or canned
- 1 can (14 1/2 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup chopped flat leaf parsley, for garnish
Strawberry Ice Cream
By pattie_d
Homemade ice cream is delicious and surprisingly easy
- 8 large egg yolks
- 1 cup plus 1/4 cup sugar
- 1/4 teaspoon coarse salt
- 2 cups skim milk
- 4 cups sliced strawberries
- 2 cups heavy cream
Spinach-Ricotta Pesto Pasta with Crisp Prosciutto and Asparagus
By pattie_d
use half for pasta; the other half for a dip
- 1 pound orecchiette or penne pasta
- 1 tablespoon olive oil
- 3 ounces prosciutto, cut into 2-inch strips
- 12 ounces asparagus, trimmed and sliced thinly on bias (about 2 cups)
- 3/4 cup Spinach-Ricotta Dip, recipe follows
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 (10-ounce) package frozen spinach, thawed
- 1/2 cup fresh ricotta
- 1/2 teaspoon kosher salt
Baked Felafel Sandwiches
By pattie_d
Preheat oven to 425 degrees F
- 1 (15-ounce) can chickpeas, preferably low-sodium, drained and rinsed
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 2 tablespoons olive oil
- 1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores)
- 3 tablespoons lemon juice
- 3 to 4 tablespoons water, plus more if necessary
- 1 cup chopped romaine lettuce
- 2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
- 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)
- 4 whole-wheat pita pocket breads, sliced open
Sausage, Kale, and Bean Soup
By pattie_d
Cooking Light DECEMBER 2003
- 4 ounces Cajun smoked sausage, chopped (such as Conecuh)
- 3 cups fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 6 cups coarsely chopped kale (about 8 ounces)
- 1 (16-ounce) can navy beans, drained and rinsed
Wild Mushroom-Barley Soup
By pattie_d
Place the dried mushrooms in a medium pot with the stock and 3 cups of water
- 1 * 1 ounce dried porcini mushrooms or mixed wild mushrooms
- 1 * 1 quart chicken stock
- 3 * 3 cups water
- 1/4 * 1/4 cup extra virgin olive oil (EVOO)
- 1/3 * 1/3 pound thick-cut pancetta or prosciutto ends, chopped into 1/4-inch dice
- 3/4 * 3/4 pound crimini mushroom caps, wiped clean and quartered or sliced
- 1 * 1 bay leaf, fresh or dried
- 2 * 2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
- 4 * 4 cloves garlic, chopped or grated
- * Salt and pepper
- 3 * 3 tablespoons fresh sage, very thinly sliced
- 2 * 2 sprigs rosemary, finely chopped
- 1 * 1 can diced, fire-roasted tomatoes (15 ounces)
- 1 * 1 cup pearl barley
- 1 * 1 bunch kale or dinosaur kale, leaves stripped from stems and thinly sliced
- * Freshly grated nutmeg, to taste
- 1 * 1 can diced, fire-roasted tomatoes (15 ounces)
Adrienne's Cucumber Salad
By pattie_d
Directions Toss together the cucumbers and onion in a large bowl
- 4 cucumbers, thinly sliced
- 1 small white onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 3/4 cup white sugar
- 1 tablespoon dried dill, or to taste
raspberry cheesecake bars Recipe
By pattie_d
1. Heat oven to 350 degrees F
- 1 box (18.25 ounces) lemon cake mix
- 1/2 cup cornflake crumbs
- 3 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon almond extract
- 1 cup seedless raspberry preserves
- 1/2 cup sliced almonds