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Recipes
Grand Canyon Granola
By sarah_carroll
1. Preheat oven to 300°. In a large bowl, mix together oats, nonfat dried milk, wheat germ, coconut, nuts, and see...
- 2 cups rolled oats (regular or quick cooking)
- 1/4 cup nonfat dried milk
- 1/2 cup wheat germ
- 1/2 cup shredded unsweetened coconut
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1/2 cup roasted soy nuts (see Notes)
- 1 cup pecans or walnuts
- 1/4 cup white sesame seeds, optional
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup firmly packed light brown sugar
- 1/4 cup vegetable oil, plus more for baking sheet
- 1/2 cup raisins
Mushroom and Fontina Pizza
By sarah_carroll
1. Dissolve yeast in 1⁄4 cup warm water in a large bowl
- 1 7-gram packet active dry yeast
- 3 cups flour
- Salt
- 3 tbsp. extra-virgin olive oil
- 6 oz. mushrooms, such as shiitake, sliced
- 1 tbsp. fresh thyme leaves, plus 4 sprigs for garnish
- Freshly ground black pepper
- 3 medium shallots, peeled and sliced
- 2 tbsp. red wine vinegar
- 3 plum tomatoes, seeded and coarsely chopped
- 2 cups freshly grated fontina
- 1 ⁄4 cup freshly grated parmesan
Spaghetti con pesce d'acqua dolce
By sarah_carroll
1 For pasta dough, sift flour and semolina onto a work surface, add 1 tsp fine sea salt, then form a well in the c...
- 200 ml extra-virgin olive oil
- 16 medium green prawns, peeled, cleaned, tails intact
- 400 gm skinless barramundi fillet, diced
- 4 garlic cloves, crushed
- ½ long red chilli, thinly sliced
- 50 ml dry white wine
- 2 tsp salted capers, rinsed
- 2 tbsp coarsely chopped flat-leaf parsley
- Pasta dough
- 400 gm organic plain flour
- 100 gm fine semolina, plus extra for dusting
- 4 large eggs (59gm each)
Haloumi, Feta and Mint Boureki with Greek Salad
By sarah_carroll
1 Preheat oven to 200C. Combine ricotta, haloumi, feta, eggs and mint in a bowl, season to taste and set aside
- 350 gm ricotta
- 150 gm haloumi, coarsely grated
- 130 gm Greek feta, coarsely crumbled
- 2 eggs, lightly beaten
- 1 1/2 tbsp dried mint
- 24 filo pastry sheets (about 1 packet)
- 125 ml (1/2 cup) olive oil, for brushing
- Greek salad
- 500 gm heirloom tomatoes, such as tigerella and ox-heart, coarsely chopped
- 1 telegraph cucumber, coarsely chopped
- 110 gm (3/4 cup) Kalamata olives
- 100 gm Greek feta, coarsely crumbled
- 60 ml (1/4 cup) extra-virgin olive oil
- 1 lemon, juice only
- 1 cup flat-leaf parsley (loosely packed), coarsely torn
Maltagiata di pollo con limone
By sarah_carroll
Zest lemon. Peel the lemon and thinly slice segments
- 1 lemon
- 2 T EVOO
- 20 g unsalted butter
- 1 onion, thinly sliced
- 1/4 c plain flour, seasoned with s &P
- 2 200 g chicken breasts, cut into 5 mm strips
- 100 ml dry white wine
- 100 ml stock
- 1 t caster sugar
- 2 t chopped marjoram or oregano
- 2 T finely chopped Italian Parsley
aubergine parmigiana
By sarah_carroll
First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side
- optional:
- • 3 large firm aubergines
- • olive oil
- • 1 onion, peeled and finely chopped
- • 1/2 a bulb of spring garlic, if you can get it, or 1 clove of regular garlic, peeled and finely sliced
- • 1 heaped teaspoon dried oregano
- • 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes
- • sea salt and freshly ground black pepper
- • a little wine vinegar
- • a large handful of fresh basil
- • 4 large handfuls of freshly grated Parmesan cheese
- • 2 handfuls of dried breadcrumbs
- • a little fresh oregano, leaves chopped
- • 1 x 150g ball of buffalo mozzarella
Chicken Pot Pie
By sarah_carroll
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock
- 4-6 cups chicken cooked
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
Blackberry, Honey and Yogurt Pops
By sarah_carroll
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves
- 2/3 cup water
- 2/3 cup sugar
- 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
- 1 cup plain nonfat yogurt (preferably organic)
- 5 teaspoons honey
- 4 teaspoons fresh lemon juice
Vegetarian Cassoulet
By sarah_carroll
Make cassoulet: Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry
- 3 medium leeks (white and pale green parts only)
- 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
- 3 celery ribs, cut into 1-inch-wide pieces
- 4 garlic cloves, chopped
- 1/4 cup olive oil
- 4 thyme sprigs
- 2 parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 1/8 teaspoon ground cloves
- 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
- 1 quart water
- Read More http://www.epicurious.com/recipes/food/views/Vegetarian-Cassoulet-241753#ixzz0hqENzSCj
Barley Stew with Leeks, Tomatoes and Greens
By sarah_carroll
Heat oil in heavy large pot over medium heat
- 1 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 garlic cloves, pressed
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 1 cup pearl barley
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)