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Recipes
Mexican Black Bean Soup With Sausage
By rsaitz
Catherine Braun's version based on Food and Wine 2007
- 2 tablespoons extra-virgin olive oil
- 2 medium onion, finely chopped
- 6 garlic cloves, very finely chopped
- 1 Tablespoon Chili Powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- Five 15-ounce cans black beans, drained
- 6 cups chicken stock or canned low-sodium broth
- 3/4 pound smoky cooked turkey sausage, such as andouille or kielbasa, thinly sliced
- 1 can corn kernels, drained
- 1/4 cup fresh lime juice plus zest
- 1/4 cupvery finely chopped cilantro
- Salt and freshly ground pepper
- shredded cheese, tortilla chips, sour cream, avocado
- Sour cream and lime wedges, for serving
Lemon Cake
By rsaitz
from Nancy Teich
- Cake:
- 1 package lemon cake mix
- 1 package instant lemon pudding mix
- ¾ cup vegetable oil
- 4 eggs
- 1 cup Sprite (don’t use diet Sprite)
- Glaze:
- 1 cup confectioners sugar
- 2 tablespoons lemon juice (you may have to play with the proportions a little until you get a consistency you like).
Southwestern Lasagna
By rsaitz
From Vegetarian Times
- 16 ounces uncooked lasagna noodles
- 15 ounces fat-free vegetarian refried beans -- (about 2 cups)
- 15 ounces corn -- drained OR 10-oz. frozen corn -- defrosted (about 2 cups)
- 3 cups mild or spicy red or green bottled salsa
- 4 ounces canned mild diced green chiles -- drained(about 1/2 cup)
- 3 cups grated fatfree jalapeno jack cheese
- 1 cup vegetable broth
Roasted butternut chowder with apples and bacon
By rsaitz
Mark Bittman as seen on the today show: Food Matters
- 1 * 1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
- 1 * 1 large onion, chopped
- 2 * 2 large apples, peeled, cored and chopped
- 4 * 4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped or Turkey sausage or veggie substitute
- 2 * 2 tablespoons minced garlic
- * Salt and black pepper
- 3 * 3 tablespoons olive oil
- 1 * 1 tablespoon chopped fresh sage or 1 teaspoon dried
- 1/2 * 1/2 cup dry white wine or water
- 6 * 6 cups vegetable or chicken stock or water
Grilled Sweet Potato
By rsaitz
Cover potatoes with cold salted water in a large pot, then bring to a boil
- 4 medium sweet potatoes (about 3 pounds), scrubbed well
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Epicurious Lemon Bars
By rsaitz
Shortbread base: Preheat oven to 350°F
- Shortbread base:
- 1 1/2 sticks (3/4 cup) unsalted butter
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup fresh lemon juice
- 1/3 cup all-purpose flour
- hot shortbread base
- 3 tablespoons confectioners' sugar
Chocolate Plop Cookies
By rsaitz
From Amy Rabinowitz
- 3/4 cup sugar
- 3/4 cup butter
- 1 egg
- 1 1/2 t vanilla
- 1 3/4 c flour
- 1/3 cup unsweetened cocoa
- 1/4 t baking powder
- 1/4 t baking soda
- Pinch salt
- Chocolate kisses
Feta Salsa
By rsaitz
From Catherine Braun
- 1 lb Feta Cheese
- 1 Cup greek Olives, pitted, and chopped
- 1 Cup extra Virgin Olive Oil
- Zest of 1 Lime
- Juice of 1 Lime
- 6 scallions, white and green parts minced
- 1 T dried oregano
- 3/4 Cup minced fresh parsley
- 2 T dried dill
- 5 ripe tomatoes, peeled, seeded, and chopped
Spicy Baked Chickpeas
By rsaitz
tapas
- * 2 (15-ounce) cans chickpeas
- * 2 tablespoons olive oil
- * 1 teaspoon Spanish smoked paprika
- * 1 teaspoon ground cumin
- * Pinch cayenne pepper, or to taste
- * Kosher salt
Gazpacho
By rsaitz
From David Lieberman's new book, To 10 things to eat
- 3 ounces soft crusty bread, any tough crust cut away
- 2 (14.5 ounce) cans of Stewed Tomatoes
- 1/2 medium sweet onion, roughly chopped
- 1/2 small green bell pepper, roughly chopped
- 1/2 English cucumber, roughly chopped (about 1 cup)
- 1 large garlic clove, finely chopped
- 3 tablespoons sherry vinegar
- 1/2 teaspoon salt
- Freshly ground black pepper
- Olive oil for garnish