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Recipes
Roasted Fennel with Parmesan
By sandycon
Preheat the oven to 375°F
- 4 fennel bulbs, cut horizontally into 1/3-inch-thick slices, fronds reserved
- Salt and freshly ground black pepper
- 1/3 cup freshly shredded Parmesan cheese
- 4 tablespoons olive oil
Hearty Minestrone Soup
By sandycon
In a pot, cover the beans with 2 inches of water and bring to a boil
- 1 1/4 cups dried white beans (8 ounces), soaked overnight and drained
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 2 medium shallots, minced
- 2 large celery ribs, finely diced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1/2 fennel bulb, cored and diced
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 bay leaves
- 2 tablespoons tomato paste
- One 14-ounce can plum tomatoes, chopped, juices reserved
- 1 quart low-sodium chicken broth
- Salt and freshly ground pepper
- 1 cup baby arugula
- 1/2 cup flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
Drink Recipe: Rosemary Citrus Spritzer
By sandycon
Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice
- 4 (4-inch) sprigs fresh rosemary
- 3/4 cups sugar
- 1/4 cup honey
Yeasted Waffles
By sandycon
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes
- INGREDIENTS
- 1 3/4 cups whole milk, or low-fat milk, or skim milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 tablespoon granulated sugar
- 1 teaspoon table salt
- 1 1/2 teaspoons instant yeast
- 2 large eggs
- 1 teaspoon vanilla extract
Nut-Free Paleo Bread
By sandycon
Eating Paleo and trying to be nut free? And craving some bread? This is the perfect nut free Paleo bread recipe for
- 4 eggs
- 4 tablespoons grass-fed butter, you could use refined coconut oil or palm shortening as an alternative)
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
Strawberry, Banana and Almond Butter Smoothie
By sandycon
Combine all of the ingredients except the salt in a blender and process until smooth
- 1 frozen peeled banana, cut into 1-inch pieces
- 1/2 cup frozen strawberries
- 1/4 cup plain low-fat yogurt
- 1 tablespoon plus 1 teaspoon almond butter
- 1 tablespoon honey
- 1 cup water
- Salt
White-Bean Chili
By sandycon
In a saucepan, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 pound skinless, boneless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 quart low-sodium chicken broth
- 2 15-ounce cans navy beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Homemade Taco Seasoning {large batch}
By sandycon
In small bowl, mix all ingredients and store in airtight container
- 1/2 cup plus 2 tablespoons chili powder
- 2.5 teaspoons garlic powder
- 2.5 teaspoons onion powder
- 2.5 teaspoons red pepper flakes
- 2.5 teaspoons oregano
- 2.5 teaspoons paprika
- 1/4 cup plus 1 tablespoon cumin
- 1/4 cup salt (more to taste)
- 1/4 cup finely ground pepper
Golden Frittata with potatoes, peas, and parmesan
By sandycon
Set the potatoes in a small pot of cool water
- 4 medium new potatoes, unpeeled, scrubbed
- 4 eggs
- 1 egg yolk
- 1 tablespoon heavy cream
- 1/8 teaspoon dry mustard
- 1/8 teaspoon turmeric
- 2 tablespoons extra-virgin olive oil
- 1/3 cup fresh English peas
- 3 tablespoons freshly grated Parmesan cheese
- Handful pea shoots or tender spring herbs, for scattering
Lasagna-Style Baked Pennette with Meat Sauce
By sandycon
Preheat the oven to 350°
- 1 pound pennette or ditali
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 pound ground lamb
- 1 pound ground veal
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons chopped marjoram
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk
- 2 large egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese