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Recipes
Chop-Chop Beef Stir-Fry
By pattie_d
In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper
- 1/2 cup fat-free beef broth
- 1/2 tablespoon cornstarch
- 1/2 tablespoon reduced-sodium or lite soy sauce
- 1 1/2 cloves garlic, chopped (1/2 tablespoon)
- 1/4 teaspoon crushed red pepper
- 4 ounces raw lean filet mignon or leanest cut available, sliced
- Dash salt
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 cup sugar snap peas
- 2 tablespoons chopped scallions, plus thinly sliced scallions, for serving, optional
Chicken Pot Pie
By pattie_d
Gather 6 (8-oz) ramekins. Make the biscuit topping first
- The Topping
- 3 cups unbleached, all-purpose flour, plus some additional for rolling
- 1 tbsp, plus 1 1/2 tsp baking powder
- 1 tsp ground black pepper
- 1 scant tbsp honey
- 2 1/4 tsp salt
- 2 1/2 cups heavy cream
- The Filling
- 4 tbsp extra-virgin olive oil
- 1 1/2 cups 1/2-inch thick peeled carrot rounds
- 2 cups peeled yellow onions, halved and sliced
- 1 bulb fennel, outer layers removed, halved and sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 2 tsp paprika
- 1 cup dry (cheap) white wine
- 1 1/2 cups medium white button mushrooms, cleaned and sliced
- 1 cup celery stalks, sliced into 1/2-inch thick rounds
- 2 boneless skinless chicken breasts, seared and cubed
- 3 cups vegetable stock
- 1 large egg, lightly beaten, for egg wash
- 1/4 cup finely grated Parmesan cheese, for topping
Cauliflower Steaks
By pattie_d
Bon Appetit says to slice it at least 1/2 inch thick, but I would maybe lean even more to 3/4-1 inch thick
- Tapenade:
- Cauliflower Steaks
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 cup cauliflower florets, chopped
- 1/4 cup sun-dried tomatoes, diced
- 1/2 cup kalamata olives, diced
- 2-3 tablespoons fresh parsley, minced
- 1 tablespoon olive oil
- 1/4 lemon, juice only
- Salt and pepper
- Tomato Sauce:
- 1 (15 ounce) can diced tomatoes
- 2 cloves garlic
- 1 tablespoon olive oil
- A pinch of sugar
- Salt and pepper
- Helpful Equipment:
- Mini food processor
Italian Meringue Buttercream
By pattie_d
Use this to frost the Baby Block Cake, or your favorite layer cake
- 1 1/4 cups sugar
- 5 large egg whites
- Pinch of cream of tartar
- 1 pound (4 sticks) unsalted butter, chilled
- 1 teaspoon pure vanilla extract
Poblanos Stuffed with Cheese
By pattie_d
Make a quick, spicy sauce in the blender, pureeing canned tomatoes with jalapeno, onions, and garlic
- 1 can (28 ounces) whole tomatoes in puree
- 1 jalapeno chile (ribs and seeds removed, for less heat), minced
- 2 small onions, chopped
- 3 garlic cloves (2 whole, 1 minced)
- coarse salt and ground pepper
- 1 can (19 ounces) black beans, rinsed and drained
- 1/2 cup yellow cornmeal
- 1 cup shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Gluten-Free Angel Food Cake Recipe
By pattie_d
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- 1-1/2 cups egg whites (about 10)
- 3/4 cup plus 1/2 cup sugar, divided
- 1/4 cup cornstarch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 1-1/2 teaspoons cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon vanilla extract
- Assorted fresh fruit, optional
Hot Wild Salmon
By pattie_d
384 calories per serving
- 2 servings: 384 calories per serving
- 2 wild salmon fillets with skin (about 4 oz. each) or salmon steaks (preferably line-caught)
- 2 tbsp finely chopped fresh ginger
- 1 tbsp wasabi paste
- 1/4 tsp turmeric
Gluten-Free Blueberry Walnut Scones
By pattie_d
When actress Jennifer Esposito was diagnosed with Celiac disease, she knew she had to remove gluten from her diet â...
- 1/2 cup brown rice flour
- 1/2 cup coconut flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 tsp salt
- 3/4 tsp xanthan gum
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp canola oil
- 1/2 tsp vanilla
- 5 tbsp apple sauce
- 1/2 banana
- 2 tbsp maple syrup
- 2 tbsp brown rice syrup
- 1/3 cup soy, rice, almond or hemp milk
- 1 cup blueberries
- 1 cup chopped walnuts or pecans
Salmon Roasted in White Wine Sauce
By pattie_d
Preheat oven to 450 degrees
- Coarse salt and ground pepper
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup dry white wine
Blueberry Tart Fresh
By pattie_d
Heat the oven to 400 degrees F
- For the pastry
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons granulated sugar
- 2 egg yolks
- 1 cup flour
- 1 egg white
- For the filling
- 8 ounces/225 g high quality cream cheese, softened
- 1/4 cup/55 g sugar
- 1/4 cup/60 ml creme fraiche or sour cream
- 1/2 teaspoon vanilla extract
- 4 cups fresh blueberries
- 1/4 cup/60 ml water
- 1/4 cup/55 g sugar, more if needed
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water