Sandy_h's profile page
Recipes
Golden Winter Soup
By sandy_h
Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness
- 2 tablespoons butter
- 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup half-and-half
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
Zucchini-Spaghetti and Meatballs
By sandy_h
Cooking Light September 2017
- 1/4 1/4 1/4 cup olive oil, divided
- 1 1 1 cup finely chopped yellow onion, divided
- 4 4 4 minced garlic cloves, divided
- 1 1/2 1 1/2 1/2 tsp kosher salt, divided
- 1/4 1/4 1/4 tsp red pepper flakes
- 2 2 cans 2 (28-oz) cans unsalted whole peeled tomatoes, undrained
- 1/2 1/2 1/2 cup finely torn fresh basil leaves
- 1 1 1 tsp sugar
- 1/2 1/2 1/2 tsp freshly ground black pepper, divided
- 1/2 1/2 1/2 tsp dried oregano
- 2 2 2 oz whole-wheat bread, crusts removed
- 2 2 2% Tbsp 2% reduced-fat milk
- 4 4 4 oz shiitake mushroom caps, finely chopped
- 1 1 90% lb 90% lean ground beef
- 1 1 1 egg, lightly beaten
- 1/4 1/4 1/4 tsp ground fennel seeds
- 1/4 1/4 1/4 cup finely chopped fresh parsley, plus more for garnish
- Cooking spray
- 1 1 3 lb zucchini (about 3 medium)
- 1 1 box 1 (13.25-oz) box whole-grain spaghetti (such as Barilla)
- 1 1/2 1 1/2 1/3 oz freshly grated Parmesan cheese (about 1/3 cup)
Lucy's Eggplant
By sandy_h
From one of Mom's recipe cards
- 2 2 2 large onion, chopped
- 2 2 2 large onion, chopped
- 2 2 2 large onion, chopped
- 2 2 2 cloves garlic
- 2 2 2 cloves garlic
- 2 2 2 cloves garlic
- ~2 lb long japanese eggplant, cut in quarters
- ~2 lb long japanese eggplant, cut in quarters
- ~2 lb long japanese eggplant, cut in quarters
- ~1 lb plum tomatoes (roma), sliced
- ~1 lb plum tomatoes (roma), sliced
- ~1 lb plum tomatoes (roma), sliced
Pear-Hazelnut Crisp
By sandy_h
From The Washington Post
- For filling:
- 6 ripe pears, peeled, cored, and cut into medium dice
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup packed light brown sugar
- 2 tablespoons flour
- 2 tablespoons water
- For topping:
- 1/2 cup skinned hazelnuts, finely chopped
- 1 cup flour
- 6 tablespoons light brown sugar
- Pinch ground cinnamon
- Pinch kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
- For whipped cream:
- 1 1/2 cups chilled heavy whipping cream
- 1 teaspoon confectioners’ sugar, or to taste
- 1 teaspoon vanilla extract, or to taste
Oven Apple Butter
By sandy_h
From Southern Living
- 8 Granny Smith apples, peeled and diced
- 1 cup apple juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
PaPa's Lattice-Top Peach Pie
By sandy_h
From: Charles David Heise
- Pastry for 2-crust pie
- 6 cups thinly sliced, pared ripe peaches (about 2 1/2 pounds)
- 1 teaspoon lemon juice
- 3/4 cup light-brown sugar, firmly packed
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Pan-Grilled Chicken with Peach Salsa
By sandy_h
Cooking Light August 2017 Serve with Tomato, Herb, and Baby Lettuce Salad Serving size: 1 chicken breast and abou
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, grated
- 4 (6-oz) skinless, boneless chicken breasts
- Cooking spray
- 2 1/4 cups chopped peeled fresh peaches (about 2 large)
- 1 Tbsp finely chopped red Fresno chile
- 1 Tbsp sugar
- 1 Tbsp finely chopped fresh mint
- 2 tsp fresh lemon juice
Southern Living Texas Caviar
By sandy_h
From Southern Living April 1999
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (15-ounce) can white hominy, drained
- 2 tomatoes, seeded and chopped
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 medium-size green bell pepper, diced
- 1 small onion, chopped
- 1/4 cup chopped fresh cilantro
- 1 (8-ounce) jar hot picante sauce
- 2 tablespoons lime juice (optional)
Chicken Parm Salad with Baby Spinach and a Creamy Lemon Dressing
By sandy_h
From Hello Fresh Note: Serves 2 people- double all ingredients (except for lemon) for a 4-person meal
- 12 oz Yukon gold potatoes
- 1/4 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tsp Garlic powder
- 12 oz Chicken breasts
- 3 Tbsp Sour cream
- 1 Lemon
- 5 oz Baby Spinach
Strawberry Butter
By sandy_h
Southern Living April 2018 One way to use past-their-prime strawberries
- 1 1 1 stick softened butter
- 1 1 1 cup chopped, stemmed strawberries
- 1 1 1 Tbsp confectioners' sugar