á-47's profile page
Recipes
Tomatillo Relish
By á-47
Makes 4 pints
- 1 lb. tomatillos, husks removed, quartered
- 1 lb. plum tomatoes, quartered
- 2 medium green peppers, seeded and quartered
- 1 medium sweet red pepper, seeded and quartered
- 4 jalapeno peppers, seeded
- 1 large onion, quartered
- 1 hole bulb garlic, separated into cloves
- 1/4 cup cilantro leaves
- 1/4 cup packed fresh parsley springs
- 1/2 cup olive oil
- 1/2 cup cider vinegar
- 4 tea. canning salt
- 1 1/2 tea. pepper
- 1/4 tea. crushed red pepper flakes
- 4 Tbsp. bottled lemon juice
Cupcakes - Pumpkin Spice w/ Browned Butter Frosting
By á-47
Preheat oven to 350 degrees
- CUPCAKES
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 Tbsp. pumpkin pie spice
- 2 tea. baking powder
- 1 tea. baking soda
- 1 tea. salt
- 1 1/2 cups canned pumpkin puree
- 2 tea. vanilla
- FROSTING
- 1 cup butter, cubed
- 5 cups confectioners' sugar
- 4-6 Tbsp. whole milk
- 1/2 tea. pumpkin pie spice
- Garnish: pumpkin pie spice
Poached Eggs in Tomato Sauce with Chickpeas and Feta (bake in individual skillets)
By á-47
Preheat oven to 425 degrees
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapenos, seeded, finely chopped
- 1 15 oz. can chickpeas, drained
- 2 tea. paprika
- 1 tea. ground cumin
- 1 28 oz. can whole peeled tomatoes, crushed by hand, juices reserved
- salt and pepper
- 1 cup coarsely crumbled feta
- 8 large eggs
- 1 tbsp. chopped flat-leaf parsley
- 1 tbsp. chopped fresh cilantro
- warm pita bread
Bread Pudding - Pumpkin Cranberry (Crock Pot)
By á-47
Place bread in a greased 3 or 4 qt
- 8 slices cinnamon bread, cut into 1" cubes
- 4 eggs, beaten
- 2 cups 2% milk
- 1 cup canned pumpkin
- 1/4 cup packed brown sugar
- 1/2 cup butter, melted
- 1 tea. vanilla extract
- 1/2 tea. cinnamon
- 1/4 tea. nutmeg
- 1/2 cup dried cranberries
- .
- SAUCE
- 1 cup sugar
- 2/3 cup water
- 1 cup heavy whipping cream
- 2 tea. vanilla extract
Blueberry Muffin (Costco) French Toast
By á-47
Combine eggs and milk. Dip each muffin slice in egg mixture
- 2 eggs, beaten
- 1/3 cup milk
- 3 fresh Kirkland Signature blueberry muffins, cut in 4 equal slices
- 1 cup confectioners' sugar
- blueberry or maple syrup
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
By á-47
Preheat oven to 325 degrees
- nonstick vegetable oil spray
- 1 cup large pecan halves
- 1/4 cup pure maple syrup
- 1/2 tea. plus 1 Tbsp. coarse salt plus additional for seasoning
- 1/4 tea. pepper
- 1/4 cup whole grain Dijon mustard
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. sugar
- 1/4 cup vegetable oil
- 1 1/2 lb. Brussels Sprouts, trimmed
Coleslaw - Peanut, Carrot and Cabbage Slaw
By á-47
To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine
- For the dressing:
- 3 tablespoons peanut butter
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoons freshly-squeezed lemon juice
- For the salad:
- 3 cups napa cabbage, shredded (from one head of a cabbage)
- 4 large carrots, grated
- 4 green onions, sliced thinly
- 4 large radishes, sliced thinly
- 1 teaspoon sesame seeds, to top
- 1/4 cup chopped peanuts, to top
aDressing: Mary Lynn's Raspberry Vinaigrette
By á-47
Seed the pomegranate. Make spiced pecans
- 1/3 cup raspberry vinegar
- 1/4 cup sugar
- 1/4 tea. salt
- 1 Tbsp. poppy seeds
- 1/2 cup dried cranberries
- 1/4 cup spiced pecans
- pomegranate seeds
Tuna and White Bean Salad
By á-47
In a large bowl, combine tuna, red peppers, onion, beans, and romaine, tossing gently to combine
- 2 (4.5 oz) cans solid white albacore tuna fillet, drained
- 1 (7 oz) conatainer fire-roasted red peppers, drained (Gia Russa)
- 1 small red onion, thinly sliced
- 1 (15.5 oz) can cannellini beans, rinsed and drained
- 1 (16 oz) bottle fat-free sun-dried tomato vinaigrette
- 2 cups chopped romaine or lettuce
Ham and Lentil Soup
By á-47
Dice onions, putting 3/4's in the crock pot and 1/4 in the refrigerator
- 1 ham bone with some meat attached
- 8 oz. leftover ham, diced
- 2 large onions
- 16 oz. dried lentils
- 1 1/2 cups shredded carrots
- 4 cups chicken broth
- 2 - 10 oz. cans petite diced tomatoes with green chiles
- 1/2 cup white wine
- 1 1/2 cups water
- 3 tea. dried basil, divided
- 1 tea. dried thyme, divided
- 1 tea. pepper
- 4 whole bay leaves
- salt to taste