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Recipes
Cheesy Biscuits
By pattie_d
Curtis Stone
- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup grated sharp cheddar cheese
- 4 ounces cold goat cheese, coarsely broken into chunks
- 5 tablespoons cold unsalted butter, cut into pieces
- 1 cup plus 2 tablespoons cold buttermilk
- 4 tablespoons melted unsalted butter
- 1/4 cup (1/2 ounce) finely grated Parmesan cheese
*Shrimp & Avocado Salad
By pattie_d
Directions Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and...
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon honey
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon soy sauce
- 1/2 teaspoon plus a pinch of salt
- 1/4 cup plus 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- One 5-ounce bag prewashed mixed greens (about 8 cups)
- 2 oranges, peeled and segmented
- 1/2 cup thinly sliced red onion
- 1 ripe avocado, halved, seeded, and thinly sliced
Tilapia Fish Tacos with Arugula
By pattie_d
Recipe courtesy Giada De Laurentiis Prep Time:15 minInactive Prep Time:15 minCook Time:12 min Level:easy;
- Wonton cups:
- 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 cup canola or vegetable oil
- Filling:
- 3 tablespoons olive oil, plus more for drizzling
- 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 green onions, finely chopped
- 3 cups coarsely chopped baby arugula
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (from about 2 limes)
- Kosher salt
- Creme fraiche:
- 1/2 cup creme fraiche
- 1 tablespoon wasabi powder*
- 1/4 teaspoon kosher salt
- *Can be found in Asian markets
"Barbecue" Vegan Burgers
By pattie_d
The spring weather here in Israel is absolutely magnificent and perfect for tomorrow's Yom Haatzmaut barbecue
- So, here is a great vegan burger to try:
- 1 1/2 cups walnuts
- 2 ground carrots
- 3-5 sun dried tomatoes soaked for about 30 minutes
- 1/2 cup parsley, chopped
- 1/2 onion, chopped
- 1/2 tsp celtic or Himalayan salt
- 1/2 cup ground flax seed
- Barbecue Sauce:
- 1/3 cup + 2 sun dried tomatoes
- 2 medjool dates, pitted
- 1/3 cup gluten free tamari
- 1 Tablespoon S apple cider vinegar
- salt to taste
- water to cover about 1/2 the mixture
Italian Ricotta Cheesecake
By pattie_d
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream che...
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 pounds ricotta cheese, drained
- 1 teaspoon orange zest
- 6 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Parmesan Popovers
By pattie_d
Preheat the oven to 400 degrees F
- 3 eggs
- 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon herbs de Provence
- 4 tablespoons chopped parsley leaves
- 1 cups whole milk
- 3/4 cup grated Parmesan (about 5 ounces)
Blueberry Pie with Chantilly Cream
By pattie_d
For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie
- 1 lemon
- Sugar
- 1 stick chilled, unsalted butter, cut into small cubes
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- Pinch salt
- 2 cups fresh blueberries
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 lemon
- 1/2 fresh vanilla pod
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- Seeds from 1 vanilla bean
- 1 lemon
- Special equipment: four to five 3-inch, nonstick tart shells or mini pie dishes
Italian Lentil Salad
By pattie_d
Bring a large pot of salted water to a boil over high heat
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Mexi' Shrimp Salad Wrap
By pattie_d
Entire recipe: 277 calories, 4g fat, 730mg sodium, 40g carbs, 8g fiber, 6
- 2 tbsp. fat-free sour cream
- 1/2 tbsp. fresh lime juice
- 1/8 tsp. ground cumin
- 2 dashes chili powder, or more to taste
- 3 oz. cooked and chopped shrimp
- 1/2 cup finely chopped romaine lettuce
- 3 tbsp. fresh salsa or pico de gallo
- 2 tbsp. canned black beans, drained and rinsed
- 2 tbsp. frozen corn kernels, thawed
- 2 tbsp. chopped fresh cilantro (see HG HEADS-UP!)
- 1 medium-large high-fiber flour tortilla with 110 calories or less
- Optional: salt
Pork Loin Crown Rib Roast with Wild Rice, Sausage and Apple stuffing
By pattie_d
Recipe courtesy Emeril Lagasse, 2003 Recipe calls for 160 degrees, but cooking to 155 degrees and removing the roa...
- 1 (7-pound) pork loin crown rib roast (about 12 ribs, 2 racks tied into a circular crown)
- Essence, recipe follows
- 1 pound Italian sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- Pinch cayenne
- 1/2 cup chopped walnuts
- 2 cups peeled and chopped Granny Smith apples
- 1 (8-ounce) package wild rice (1 1/3 cups)
- 3 cups chicken stock
- 1 cup water
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves