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Recipes
pasta e fagioli with italian sausage
By sanmo_babe
Heat olive oil in a large heavy pot over medium high heat
- 2 tablespoons olive oil
- 1 small onion, chopped (or 1/2 large onion)
- 2 cloves garlic, finely chopped
- 1 carrot, peeled & chopped
- 1 stalk celery, chopped
- ½ lb bulk sweet Italian sausage or remove casing from the links
- 1 teaspoons dry oregano
- 1 tsp dried basil
- 1/2 teaspoon red pepper flakes
- 1 or 1½ cups marinara sauce
- 2-3 cups vegetable stock or chicken stock
- 1 can cannellini beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- Salt and pepper to taste
- 1/2 lb ditalini or mezzi tubetti
- 2 tablespoons chopped flat leaf parsley
- Lots of grated parmesan cheese
southwestern spiced sweet potato fries
By sanmo_babe
Preheat oven to 425 F. Toss sweet potatoes and olive oil in a large bowl
- Chili-Cilantro Sour Cream:
- 2 large sweet potatoes, cut in large matchsticks/batons approx. 1/4" x 2"
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne, or to taste
- 1 cup sour cream
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sweet chili sauce
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 heaping tablespoon chopped cilantro
caramel corn
By sanmo_babe
1. In a large pot, heat the oil over medium-high heat
- 2 tablespoons canola oil
- ⅓ cup popcorn kernels
- 1 stick (8 tablespoons) unsalted butter
- 1 ¼ cups lightly packed dark brown sugar
- ½ cup light corn syrup
- 2 teaspoons salt
- ½ teaspoon baking soda
- 1 vanilla bean, split and seeds scraped (reserve the pod for another use)
- ¾ cup dry-roasted peanuts
whole wheat-honey quinoa muffin
By sanmo_babe
Preheat oven to 350F 1 standard 12-cup muffin tin, greased or sprayed with nonstick spray Bring quinoa and 2 cu...
- 1 cup quinoa, rinsed in a mesh sieve
- 2 cups white whole wheat flour (i.e. King Arthur brand)
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dried cranberries or any dried fruit you like
- 3/4 cup lowfat milk
- 2/3 cup honey (or agave nectar, brown rice syrup, or maple syrup)
- 1/4 cup light olive oil or other neutral cooking oil (e.g., canola, safflower)
- 1 large egg
- 1 teaspoon vanilla extract
vietnamese coffee cupcakes
By sanmo_babe
1. Make the coffee glaze: In a heatproof measuring cup, heat the cream in the microwave on high for 20 seconds
- Coffee Glaze:
- • 2 tablespoons heavy cream
- • 1 teaspoon instant espresso powder
- • 2 tablespoons sweetened condensed milk
- Cupcakes:
- • 3 large eggs, separated
- • ⅛ teaspoon baking soda
- • ⅛ teaspoon salt
- • ½ cup sugar
- • ½ stick unsalted butter, melted and cooled slightly
- • ½ cup all-purpose flour
- Coffee Icing:
- • ¼ cup heavy cream
- • 2 teaspoons instant espresso powder
- • ½ cup sweetened condensed milk
- • 1 teaspoon ground cinnamon
macaroni and cheese mini frittatas
By sanmo_babe
Cook the pasta in a large pot of salted boiling water following packet directions or until al dente
- 3/4 cup macaroni pasta (preferably whole grain or multi-grain, like Barilla Plus)
- 1 cup frozen corn, thawed
- 1 medium red bell pepper, seeded, finely chopped
- 1 medium carrot, peeled, finely grated
- 1 cup coarsely grated sharp cheddar cheese
- 7 large eggs, lightly whisked
- 1/2 cup nonfat milk
tofu cream with fresh berries
By sanmo_babe
In a food processor or blender, combine all ingredients and process until completely smooth and creamy
- 1 16-ounce package firm tofu (use fresh tofu, not vacuum-packed)
- 2 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup (or honey or agave syrup)
- 1/4 teaspoon salt
oatmeal bars
By sanmo_babe
1. Preheat oven to 375 degrees
- 2 Cups Old Fashioned Oats
- 1 Cup Whole Wheat Flour
- 1 1/2 Tsp Cinnamon
- Pinch of Salt
- 1 Tsp Baking Powder
- 1 1/2 Cup Milk (any kind of milk — rice, almond, soy, cow’s — will work)
- 3 Tbsp Agave
- 1/2 Cup Applesauce
- 1 Large Egg
- 1 Tsp Vanilla
- 3/4 Cup Dried Fruit (Cranberries, Raisins, Blueberries, and/or Cherries)
- 1/2 Cup Nuts (Walnuts, Sunflower Seeds, and/or Pepitas)
turkish delight
By sanmo_babe
1. Place the sugar and 500ml (l8fl oz) water in a large, heavy-saucepan on a medium heat and bring to the boil, sti...
- 850 g (llb 140oz) caster sugar
- 3 x 7g sachets gelatine powder
- 125 g (41/2oz) cornflour
- 1 tsp cream of tartar
- 2 tbsp lemon juice
- 1 tbsp sunflower oil
- 2 tsp rosewater
- Few drops of red food colouring
- 75 g (3oz) icing sugar
- 20 cm (8in) square non-stick cake tin
strawberry lemonade bars
By sanmo_babe
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one)
- Crust:
- 1/4 cup sugar
- 1/2 cup butter, room temperature
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- Filling:
- 1 cup fresh lemon juice
- 2-3 tsp lemon zest
- 1/2 cup pureed strawberries (about 3/4 cup berries)
- 1 1/4 cups sugar
- 4 large eggs
- 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt