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Recipes
Sweet Potato. Feta and Shitake Packets
By sandycon
1. Preheat oven to 400°F
- 2 small sweet potatoes, peeled and thinly sliced (1 lb.)
- 2 cups sliced shiitake mushrooms
- 2 cups thinly sliced Swiss chard leaves or watercress
- 1 small red onion, sliced (1 cup)
- 1 Tbs. olive oil
- 1 clove garlic, minced (1 tsp.)
- 2 tsp. dried oregano
- 1 tsp. dried mint, optional
- 4 Tbs. crumbled feta cheese (4 oz.)
- 4 Tbs. raisins
- 2 tsp. lemon juice
Iced Brown Sugar Cookies
By sandycon
MAKE THE ROYAL ICING: In a medium bowl, whisk the flour with the baking powder and salt
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 2 tablespoons chilled solid vegetable shortening
- 1/3 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 1/2 teaspoons molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups confectioners' sugar
- 2 large egg whites
- 2 teaspoons fresh lemon juice
- Sprinkles
"Neiman Marcus $250" Gluten Free Chocolate Chip Cookies
By sandycon
Preheat your oven to 375°F
- 3 3 3 ounces milk chocolate, chilled until mostly frozen
- 1 1 1 cup (140 g) all purpose gluten free flour (I used Better Batter)
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1 120 cup (120 g) certified gluten free oat flour (I grind 120 grams of certified gluten free rolled oats into a fine powder in a blender or food processor)
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 6 6 6 ounces semi-sweet chocolate chips
- 4 4 4 ounces chopped raw nuts (I used peanuts, but almonds, pecans or walnuts all work well)
- 8 8 8 tablespoons (112 g) unsalted butter, at room temperature
- 1/2 1/2 1/2 cup (100 g) granulated sugar
- 1/2 1/2 1/2 cup (108 g) packed light brown sugar
- 1 1 1 egg (60 g, out of shell) at room temperature, beaten
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 tablespoon milk (any kind), at room temperature (plus more if necessary by the teaspoon)
Raspberry Tart with a Pistachio Crust
By sandycon
In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until ...
- 2 sticks unsalted butter, softened
- 1/4 cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 1/3 cups all-purpose flour
- 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- Pinch of salt
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 2 to 3 half-pints of raspberries
- Finely chopped unsalted roasted pistachios, for garnish
Pickled Jalapenos (Escabeche)
By sandycon
Method 1 Wash the chiles, leaving the stems intact
- 1 lb jalapeño (and serrano if you wish) chile peppers
- 1/3 cup olive oil
- 2-3 medium white or yellow onions, thickly sliced
- 2-3 medium carrots, peeled and thickly sliced
- Florets from half a small cauliflower (optional)
- 1 head garlic, cloves separated but not peeled
- 4 cups apple cider vinegar
- 2 Tbsp Kosher salt or sea salt
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 4 sprigs of fresh marjoram or 1/4 teaspoon dried
- 4 sprigs of fresh thyme or 1/4 teaspoon dried
- 1 Tbsp sugar
Cambodian Chicken-and-Rice Soup with Shrimp
By sandycon
Cut the chicken into legs, thighs, breasts and wings
- One 3-pound rotisserie chicken
- 1 tablespoon vegetable oil
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 4 cups chicken stock or low-sodium broth
- 1 cup water
- 3 tablespoons Asian fish sauce
- 1 teaspoon honey
- 1 cup cooked jasmine rice
- 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 2 tablespoons chopped basil
- 1 Thai chile, thinly sliced
- Lime wedges, for serving
Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies
By sandycon
Preheat your oven to 350°F
- Ingredients
- 3/4 3/4 3/4 cup (105 g) all-purpose gluten free flour
- 1/4 1/4 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 3 3 3 tablespoons (27 g) cornstarch
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/4 1/4 2 cup + 2 tablespoons (72 g) granulated sugar
- 1/2 1/2 1/2 cup (109 g) packed light brown sugar
- 3/4 3/4 3/4 cup (75 g) certified gluten free old fashioned rolled oats
- 8 8 8 tablespoons (112 g) unsalted butter, at room temperature
- 1/2 1/2 1/2 cup (128 g) no-stir peanut butter
- 1 1 1 egg (60 g out of shell) + 1 egg yolk at room temperature, beaten
- 1 1 1 teaspoon pure vanilla extract
- 4 4 1 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Lighter Chicken Enchiladas Verdes
By sandycon
Preheat oven to 450 F. Pat the chicken dry and season with salt and pepper on both sides
- 1 lb boneless, skinless chicken breasts
- 2 1/2 cups enchilada sauce (recipe below, or you could use store-bought)
- 1 cup (4 oz) crumbled queso fresco or feta cheese
- 1 4-oz can chopped green chiles
- 1/2 cup minced fresh cilantro (I used parsley)
- 12 (6-inch) corn tortillas
- 1 cup (4 oz) shredded cheddar cheese
- lime wedges (for serving)
- Green Enchilada Sauce
- 3 poblano chiles, stemmed and seeded
- 1 lb tomatillos, husks removed, washed and dried
- 1/4 cup low-sodium chicken broth
- 1 onion, minced
- 2 garlic cloves
- 1/2 cup packed fresh cilantro leaves (I used parsley)
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
A CopyKat : Panera Bread’s Autumn Squash Soup
By sandycon
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F
- 4 cups of peeled and cubed butternut squash, roasted
- 1 large apple, peeled, cored and cubed (I used a Honeycrisp. If you want your soup less sweet, you may want to use a Granny Smith.)
- 1/2 of a large yellow onion, diced
- 1 tbsp. coconut oil
- 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
- 3.5 cups vegetable broth
- 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
- 1 tsp salt + a few extra dashes
- a few dashes of cinnamon
Sticky Oat-and-Pine-Nut Bars
By sandycon
Preheat the oven to 325°
- 1 stick unsalted butter, plus more for greasing
- 3/4 cup honey
- 1/2 cup packed light brown sugar
- 2 cups old-fashioned oats, preferably thick-cut
- 1 1/2 cups pine nuts (8 ounces)
- 1 teaspoon freshly ground black pepper
- Pinch of salt
- 4 ounces white chocolate, chopped
- 1/2 teaspoon canola oil