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Recipes
3 Pepper Slaw w/ Chipotle Dressing
By sarah_carroll
Mix all ingredients well, Serve with bell pepper
- 5 T lemon/lime juice
- 3 T mayo
- 2 T honey
- 5 garlic cloves
- 2 t minced chipotle
- 1 1/2 t chili powder
- Red bell pepper
- Green bell pepper
- Yellow bell pepper
Chicken Kebabs with Vegetable Couscous
By sarah_carroll
Combine spices, 2 tsp salt, lemon juice and oil in a large bowl
- Ingredients (serves 4)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 2 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1 lemon, juiced
- 60 ml (1/4 cup) olive oil
- 600 g chicken thigh fillets, cut into 3cm pieces
- Greek-style yoghurt and lemon wedges, to serve
- Vegetable couscous
- 6 eschalots, halved
- 100 ml olive oil
- 200 g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 1 large carrot, peeled, cut into 2cm pieces
- 1 tsp ground turmeric
- 2 zucchinis, halved lengthwise, cut into 2cm pieces
- 400 g can chickpeas, rinsed, drained
- 250 ml (1 cup) chicken stock
- 50 g butter
- 200 g (1 cup) couscous
- 1/4 cup roughly chopped coriander
- 1 lemon, zested, juiced
- Variation: Simply thread cubes of haloumi onto skewers, brush with a little spice mixture and cook for 4 minutes or until golden.
Pumpkin Cheesecake Pie
By sarah_carroll
For crust: Whisk 3 tablespoons ice water and egg yolk in small bowl to blend
- Crust:
- 3 tablespoons (or more) ice water
- 1 large egg yolk
- 1 1/3 cups all purpose flour
- 1/4 cup yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- Filling:
- 6 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup canned pure pumpkin
- 3/4 cup half and half
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Gorgonzola and Pear Risotto
By sarah_carroll
1 Preheat the oven to 200C/gas 6
- • 3 ripe commis pears, trimmed, peeled and cored
- • 4 tbsp honey, for drizzling
- • 1 litre (approx) chicken stock, preferably free-range or organic
- • 2 tbsp olive oil
- • 40g unsalted butter, plus extra knob for frying
- • 1 large onion, peeled and finely chopped
- • 2 cloves garlic, peeled and finely chopped
- • 2 sticks celery, finely chopped
- • 400g arborio or other risotto rice
- • 325ml dry vermouth or a good dry white wine
- • 150g gorgonzola cheese, crumbled,
- • 50g freshly grated parmesan cheese
- • Small bunch of fresh thyme tips and extra-virgin olive oil, to serve
Steamed Fish Fillets with Ginger and Scallions
By sarah_carroll
Place fish in a shallow heatproof bowl that will fit inside a steamer basket
- 100 g x 4 firm white-fleshed Fish Fillets like snapper
- 0.3 cup Water
- 2 tablespoons shao hsing wine or dry sherry
- 2 tablespoons Ginger julienne
- 1 Leaf Chinese cabbage
- ½ teaspoon white sugar
- 2 tablespoons light soy sauce
- ¼ teaspoon Sesame Oil
- ½ cup spring onion scallion julienne
- 1 ½ tablespoons Peanut Oil
- ½ cup coriander leaf
- ground white pepper
Stir Fried Eggplant with Homemade Chili Sauce
By sarah_carroll
1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray i...
- 2 medium eggplants, trimmed, halved
- 5 tbs peanut oil
- 1/2 bunch coriander leaves, stems and roots, finely sliced
- 3 spring onions, finely sliced
- 1 tsp Sichuan pepper and salt
- For the homemade chilli sauce
- 1/2 cup peanut oil
- 6 long red chillies, roughly chopped
- 10 garlic cloves, roughly chopped
- 7 cm piece ginger, roughly chopped
- 1 tbs tamari soy sauce
- For the Sichuan pepper and salt
- 1 tbs Sichuan peppercorns
- 3 tbs sea salt flakes
Veggie Patties
By sarah_carroll
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans
- 2 ounces olive oil
- 3 tablespoons diced red onion
- 2 tablespoons diced black olives
- 2 tablespoons diced red bell peppers
- 1 teaspoon diced jalapeno
- 1 1/2 tablespoons diced garlic
- 1 tablespoon diced artichoke
- 4 ounces black beans, drained
- 4 ounces chickpeas, drained
- 4 ounces white beans, drained
- 6 ounces rolled oats
- 1/2 teaspoon Hungarian paprika
- 1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground sage
- 2 tablespoons seasoned bread crumbs
- 1 egg
Muesli with Cranberries and Flaxseed
By sarah_carroll
1. Combine first 7 ingredients in a large bowl; pour milk over mixture, stirring to combine
- 2 cups regular oats
- 1/2 cup dried cranberries
- 1/3 cup wheat germ
- 1/3 cup ground flaxseed
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 cups 1% low-fat milk
- 3 tablespoons slivered almonds, toasted
- 3 tablespoons chopped pecans, toasted
- 3 tablespoons pumpkinseed kernels, toasted
- 3 cups plain fat-free yogurt
- 2 tablespoons maple syrup
Vegetable Pilau
By sarah_carroll
1. Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 minutes
- 400 g basmati rice
- 1 tbsp vegetable oil
- 2 tbsp ghee or melted unsalted butter
- 1 cinnamon stick
- 6 cloves
- 4 cardamom pods, lightly crushed
- 2 bay leaves
- 2 star anise
- 2 onions, peeled and finely sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red chilli powder
- Sea salt
- 50 g mushrooms, cleaned and roughly chopped
- 75 g green beans
- 150 g cauliflower, cut into florets
- 1 large carrot, peeled and finely chopped
- 100 g peas, thawed if frozen
- 850 ml water
- 30 g raisins
- 30 g toasted pistachio nuts
Confetti Quesadillas
By sarah_carroll
Heat margarine in a medium nonstick skillet over medium heat
- 1 tablespoon stick margarine or butter
- 1 cup chopped onion
- 1 cup fresh corn kernels (about 2 ears)
- 1 garlic clove, minced
- 2/3 cup chopped tomato
- 1 1/2 teaspoons minced seeded jalapeño pepper
- 1/2 pound medium shrimp, peeled, deveined, and chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
- 8 (8-inch) fat-free flour tortillas
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup Three-Pepper Salsa