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Recipes
Lighter Gluten Free Blueberry Muffins - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 3/4 cups (245 g) all-purpose gluten free flour (I used my Better Than Cup4Cup flour, and like it best here)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup (about 200 g) fresh or frozen blueberries (frozen will bleed into the batter, which only affects color, not taste)
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 10 tablespoons (120 g) sugar
- 1/2 cup (114 g) nonfat Greek-style plain yogurt (you can strain regular nonfat plain yogurt to make it Greek-style)
- 1 egg + 1 egg white (total 90 g, out of shell) at room temperature, beaten
- 1/2 cup (4 fluid ounces) lowfat buttermilk
- 2 tablespoons (1 fluid ounce) freshly-squeezed lemon juice
- Coarse sugar, for sprinkling (I used Sugar in the Raw)
Basic Vinaigrette
By sandycon
The oil: We like to use extra-virgin olive oil
- Garlic, minced, 1 clove
- Dijon mustard, 1 teaspoon
- Vinegar (balsamic, sherry, white or red wine, Champagne or apple cider), 2 tablespoons
- Extra-virgin olive oil, 6 tablespoons
- Kosher salt
- Ground black pepper
Mushroom-Polenta Lasagna
By sandycon
Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes
- 1 1/2-ounce package dried porcini mushrooms, rinsed
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 pound button mushrooms, trimmed and quartered
- 1 pound shiitake mushrooms, stems removed, caps quartered
- Kosher salt
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 15-ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup chopped fresh parsley, plus more for topping
- 2 1/2 cups instant polenta
- Kosher salt
- 1 cup grated parmesan cheese (about 4 ounces)
- 2 large eggs, lightly beaten
- 1/4 teaspoon freshly grated nutmeg
- Extra-virgin olive oil, for the baking dish
- 3 cups grated part-skim mozzarella cheese
Salt & Pepper Shrimp
By sandycon
Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved
- 2 tablespoons lime juice
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sugar
- 3 cups thinly sliced cabbage, preferably napa (about 1/4 head)
- 1 small red or orange bell pepper, very thinly sliced
- 2 tablespoons rice flour (see Note) or cornstarch
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon five-spice powder (see Note)
- 10 ounces raw shrimp (21-25 per pound), peeled and deveined
- 1 tablespoon canola oil
- 1 jalapeno or serrano pepper, seeded and minced
Snickerdoodle Bars
By sandycon
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray
- 2 1/3 cups Gold Medal® all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter or margarine, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- Cinnamon Filling
- 1 tablespoon granulated sugar
- 1 tablespoon cinnamon
- Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla
Over-the-Top Mushroom Quiche Recipe - Thomas Keller | Food & Wine
By sandycon
Preheat the oven to 325. In a very large skillet, heat the oil
- 1 tablespoon vegetable oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
- 1 pound white mushrooms, thinly sliced
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 small shallots, minced
- 1 tablespoon thyme, chopped
- 3/4 cup shredded Comt or Emmental cheese (2 1/2 ounces)
- Buttery Pastry Shell
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
10-Spice Vegetable Soup
By sandycon
Place cashews in a bowl and add enough water to cover
- 3/4 cup raw cashews, soaked
- 6 cups vegetable broth, divided
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 sweet or yellow onion, diced
- 3 medium carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
- 2 stalks celery, chopped
- 1 (28-ounce/796-mL) can diced tomatoes, with their juices (or sub with fresh tomatoes - see blog post for my how-to)
- 2 bay leaves
- 1-1 1/2 tablespoons Homemade 10-Spice Blend (recipe follows), to taste
- Fine-grain sea salt and freshly ground black pepper, to taste
- 1 to 2 cups baby spinach or destemmed torn kale leaves
- 1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fine grain sea salt
- 1 teaspoon white pepper (optional)
- 1 teaspoon cayenne pepper
Basil Vinaigrette
By sandycon
In a food processor, pulse the garlic until chopped
- 1 small garlic clove
- 1 cup packed basil leaves, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons Champagne vinegar
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
CREAMY SPICED CAULIFLOWER SOUP
By sandycon
In a large soup pot, heat the oil over medium-low
- Aromatics:
- 1 Tbsp. olive or coconut oil
- 2 medium yellow onions, diced
- 1 bay leaf
- 1 1/4 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/8 tsp. ground cardamom
- dash of ground black pepper
- sprinkling of crushed red pepper flakes
- 4 garlic cloves, minced
- Sustenance:
- 4 1/2 cups vegetable broth
- 1 large head of cauliflower, roughly chopped to the same size
- Conclusion:
- 1 cup canned coconut milk
- 1 Tbsp. apple cider vinegar
- fresh dill (for garnish - optional)
Classic Roast Prime Rib of Beef au Jus
By sandycon
Remove the prime rib from the refrigerator and place in the pan
- 1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)
- fresh course-ground black pepper, as needed
- kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone
- softened butter, 1/2 tbsp per rib of beef
- large metal roasting pan with at least 3-inch sides.
- 2 tbsp flour
- 1 quart cold beef broth