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Recipes
Vegetable-and-Ravioli Lasagna
By sandycon
Preheat the oven to 375°
- 1 tablespoon extra-virgin olive oil
- 4 sweet Italian pork or turkey sausages (12 ounces), casings removed
- One 24-ounce jar marinara sauce
- 1/2 cup water
- Two 14-ounce packages fresh cheese ravioli
- One 14-ounce package fresh spinach-and-cheese ravioli
- 12 ounces shredded mozzarella cheese (3 cups)
- 3 tablespoons freshly grated Parmesan cheese
- 1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces
Chickpea Stew with Quick-Preserved Lemons
By sandycon
1. Preheat oven to 400°F
- 7 medium carrots, halved and cut into 1/2-inch pieces
- 3 Tbs. olive oil, divided
- 1 onion, peeled and diced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. Aleppo pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. allspice
- 1/4 tsp. ground cinnamon
- 2 15-oz. cans chickpeas, rinsed and drained
- 2 Tbs. Quick-Preserved Lemons, finely chopped
- 3 dried dates, pitted and chopped (1/4 cup)
- 5 oz. baby kale or baby chard (2 cups)
- 2 Tbs. lemon juice
Indian-Style Mustard Greens
By sandycon
Bring a large pot of salted water to a boil
- 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
- 1/2 pound cleaned spinach
- 2 tablespoons cornmeal
- 6 garlic cloves, chopped
- 4 jalapeños, seeded and finely chopped
- One 2-inch piece of fresh ginger, peeled and chopped
- 2 red onions, finely chopped
- 1/4 cup vegetable oil
- Salt
Spicy Chicken Stew
By sandycon
All You MARCH 2006
- 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
- 1 (10 oz.) package frozen sweet corn
- 2 stalks celery, chopped
- 2 carrots, peeled and cut into chunks (1 cup)
- 1 onion, thickly sliced
- 2 cloves garlic, minced
- 1 (12.5 oz.) jar salsa
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon black pepper
- 1 skinless, boneless chicken breast, halved (about 1 lb.)
- 4 skinless, boneless chicken thighs (about 10.5 oz.)
- 2 1/2 cups chicken broth
- 4 (6 inch) fresh corn tortillas, cut into strips
Coconut Macaroons
By sandycon
Preheat the oven to 350° and line 2 baking sheets with parchment paper
- One 14-ounce bag sweetened shredded coconut
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, melted
Chicken Enchilada Casserole
By sandycon
Southern Living JANUARY 2014
- 1 1/2 cups diced sweet onion
- 2 large poblano peppers, seeded and diced
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 2 (10 3/4-oz.) cans cream of chicken soup
- 1 (8-oz.) container sour cream
- 2 (4.5-oz.) cans chopped or diced green chiles
- 1 cup chicken broth
- 1 (1-oz.) envelope taco seasoning mix
- 18 (6-inch) corn tortillas, quartered
- 6 cups shredded cooked chicken
- 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
- 2 cups (8 oz.) shredded pepper Jack cheese
Coconut Brownie Bars
By sandycon
Preheat the oven to 350°
- 1 cup granulated sugar
- 1 stick plus 1 tablespoon unsalted butter, cut into tablespoons
- 1/4 cup light corn syrup
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 14 ounces bittersweet chocolate, chopped
- 7 large egg whites
- 1 1/3 cups granulated sugar
- 1 pound finely shredded unsweetened coconut (6 1/2 cups)
- 1/4 cup sour cream
- 1 vanilla bean, split, seeds scraped
- 1 teaspoon finely grated orange zest (optional)
- 1 pound 2 ounces bittersweet chocolate, chopped
- 4 1/2 tablespoons unsalted butter, cut into tablespoons
- 4 1/2 tablespoons light corn syrup
- 2 1/4 cups heavy cream
- 40 unsalted roasted almonds
Coconut Chocolate Pudding with Coconut Flakes
By sandycon
Shake the can of coconut milk as it can settle
- 1 14-ounce can of coconut milk, divided
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons cocoa powder
- 1/2 teaspoon espresso powder, optional
- 5 ounces 62% semisweet chocolate, coarsely chopped (I use Scharffen Berger)
- 1 teaspoons vanilla extract
- 1/4 cup coconut flakes, toasted, to garnish
Soft Gluten Free Peanut Butter Cookies - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 cup (256 g) smooth no-stir natural peanut butter
- 1/3 cup (75 g) virgin coconut oil (can use an equal amount, by weight, of unsalted butter or vegetable shortening)
- 2 cups (280 g) all purpose gluten free flour (I used Better Batter)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (80 g) coconut sugar (can use an equal amount, by weight, of granulated sugar)
- 2 tablespoons (42 g) pure maple syrup
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Melted chocolate, for drizzling (optional)
Gluten Free Cranberry Bread - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar, plus 1 tablespoon
- 3 eggs (180 g, out of shell) at room temperature
- 2 1/2 cups (350 g) all-purpose gluten-free flour (I used my Better Than Cup4Cup blend once, and Mock Better Batter another – both came out great)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 10 ounces fresh cranberries, halved
- 2/3 cup milk, at room temperature
- 1/4 cup (56 g) sour cream, at room temperature (can substitute Greek-style plain yogurt)
- Coarse sugar (like Sugar in the Raw), for sprinkling