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Recipes
Green Beans with Goat Cheese, Tomatoes, and Almonds
By ashleyeraas
Preheat oven to 350. Bake almonds in a single layer 6-8 minutes or until lightly toasted and fragrant, sttirringha...
- 1/2 C sliced almonds
- 2 lb green beans
- 3 T shrry vinegar or white wine vinegar
- 2 T fresh lemon juice
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup olive oil
- 1 pint cherry tomatoes, halved
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 4 oz goat cheese, crumbled
Oven-Fried Sweet Potatoes
By ashleyeraas
Combine the first 4 ingredients in a large bowl; toss gently to coat
- 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable cooking spray
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon grated orange rind
- 1 small garlic clove, minced
Cocoa-Coffee Crinkles
By ashleyeraas
Directions 1.In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon instant coffee crystals
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 egg whites
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
Southwest Stuffed Sweet Potatoes with Pico de Gallo
By ashleyeraas
Preheat oven to 400°F. Wash and wrap potatoes in foil
- 2 sweet potatoes
- 1 cup tomato, seeded and diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons finely diced onion
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
- 1 cup cooked, shredded chicken
- 1 /2 cup black beans
- 1 teaspoon Wildtree Spicy Carne Asada
- 1/4 cup shredded cheese
Lemon-Roasted Chicken with Potatoes
By ashleyeraas
Directions Preheat oven to 375 degrees
- 2 russet potatoes peeled and cut into 1/2-inch wedges
- Coarse salt, to taste
- 1 whole chicken (about 6 pounds)
- 3 garlic cloves, thinly sliced
- 12 stems of fresh thyme, plus more for garnish
- 2 lemons, 1 thinly sliced and 1 halved
- 2 ounces (4 tablespoons) unsalted butter, softened
- Freshly ground pepper, to taste
Jamocha Shake
By ashleyeraas
1 Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved
- 1 cup cold coffee
- 1/2 cup milk , fat-free
- 3 tablespoons Equal sugar substitute (or Splenda)
- 3 cups fat-free vanilla ice cream
- 3 tablespoons hershey's light chocolate syrup
- Read more: http://restaurant.food.com/recipe/arbys-jamocha-shake-copycat-low-fat-recipe-288624#ixzz1qdRMiamg
Roasted tomato and garlic soup with mozzarella toasts
By ashleyeraas
HEAT oven to 375 F. Arrange tomatoes cut side up with onion in large shallow baking pan coated with olive oil spray
- 2 lb sm tomatoes (such as campari) Or plum tomatoes, halved.
- 1 med onion cut into eighths
- 1 head garlic (unpeeled) separated
- 1 Tbsp tomato paste
- 2 c vegetable broth, heated
- 1/4 c chopped fresh basil+ Leaves for garnish
- 4 thin slices baguette, toasted 2 bocconcini (Small balls of fresh mozzarella), sliced
Maple-Roasted Brussels Sprouts with Pumpkin Seeds
By ashleyeraas
Method: Preheat the oven to 400°F
- 2 pounds Brussels sprouts
- 2 tablespoons maple syrup
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/4 cup raw green pumpkin seeds
Mushroom Ragú Recipe
By ashleyeraas
It is a sauce that freezes well, so freeze whatever extra you may have made
- 1/2 ounce dried porcini (about 1/2 cup loosely packed pieces), soaked in 1 1/2 cups warm water for a few minutes, until reconstituted
- 2 1/2 pounds small, firm, fresh mixed mushrooms
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4 inches long
- 1 sprig fresh sage with 4 big leaves or more smaller ones
- 1/4 cup extra-virgin olive oil
- 4 Tbsp. butter
- 1 medium onion, fi nely chopped (about 1 cup)
- 1 cup finely chopped shallots
- 1/2 tsp. salt, plus more to taste
- 1/3 cup tomato paste
- 1 cup dry Marsala
- 4 cups hot chicken or vegetable stock
- Freshly ground black pepper
Mushroom sauce (Gravy)
By ashleyeraas
Plenty of sauteed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from white wine
- Cooking spray
- 1 (8 oz) package presliced mushrooms
- 1 t chopped fresh thyme
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/4 cup white wine
- 2 t cornstarch
- 1/8 t salt
- 1/8 t freshly ground black pepper
- 2 T butter