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Recipes
olive oil semolina cake
By sanmo_babe
1. Preheat the oven to 350°
- • 3 cups high-quality extra-virgin olive oil, plus more for greasing
- • 3 cups AP flour
- • 1 cup semolina flour
- • 3 cups sugar
- • 1 tsp baking soda
- • 1 tsp baking powder
- • 1 tsp salt
- • 6 large eggs
- • 3 cups milk
strozzapreti
By sanmo_babe
Preheat the oven to 375 degrees F
- 5 1/4 ounces spinach (or about 2 oz or ¼ cup frozen spinach)
- 8 3/4 ounces ricotta cheese (about 1 cup)
- 1 3/4 ounces Parmesan, plus extra for sprinkling (about 2 T)
- 5 1/4 ounces flour (about 1 cup + 1 tablespoon)
- Salt
- Pepper
- Tomato Sauce(your favorite, or see below)
edamame with five-spice salt and toasted sesame seeds
By sanmo_babe
1. Add the sesame seeds to a small, dry skillet over medium- high heat
- • ¼ cup sesame seeds
- • ½ teaspoon Chinese five-spice powder
- • 1 tablespoon flaky sea salt
- • Two 1-pound packages of frozen edamame in their pods
- • 1 teaspoon toasted sesame oil
mini veggie quiches
By sanmo_babe
1. Preheat over to 325 degrees
- 2 Large Eggs
- 1/3 Cup Swiss Cheese, shredded
- 1 Zucchini, diced or shredded
- 1/2 Cup Spinach
- 1/4 Cup Cottage Cheese
- 1/4 Cup Whole Milk
penne alla vecchia bettola
By sanmo_babe
Preheat oven to 375 degrees F
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
shrimp and cactus salad
By sanmo_babe
1. Bring a pot of salted water to a boil
- 1 pound medium shrimp, shelled and deveined
- 1 pound cactus paddles, trimmed and cut into 1/2-inch pieces
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 2 medium tomatoes, diced
- 1/2 jicama, diced
- 2 serrano peppers, finely chopped
- 1/4 cup finely chopped cilantro
- 3 tablespoons freshly squeezed lime juice
- Salt and pepper
cinnamon sugar popcorn
By sanmo_babe
Place popcorn in a large bowl
- 8 cups air-popped popcorn (popped in airpopper)
- Butter-flavored or regular cooking spray
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (more or less to taste)
- 1 - 1/2 tablespoons unsalted butter
migas
By sanmo_babe
1. In a bowl, whisk eggs together with milk
- 8 eggs
- 1/4 cup of milk or half-and-half
- 1/4 cup of canola oil
- 4 corn tortillas cut into strips
- 1/2 an onion diced (about 1/2 a cup)
- 4 jalapeno peppers (or 1 large poblano pepper) diced
- 1 cup of shredded cheese such as Longhorn cheddar or Monterrey Jack
- 1 to 2 cups of salsa
- 1/2 cup of cilantro
- 1 avocado, sliced
- 1/2 cup cotija cheese
- Salt and pepper to taste
quinoa burgers
By sanmo_babe
In a small saucepan, bring 1 cup water to a boil
- 1/2 cup quinoa, well-rinsed under cold water
- 1 medium carrot, cut in large chunks
- 4 green onions, thinly sliced
- 1 15-ounce can white beans (e.g. cannellini or great northern beans), drained and rinsed
- 1/3 cup plain dried breadcrumbs
- 1 large egg, lightly beaten (or 1/4 cup silken tofu for a vegan burger)
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 4 whole grain or regular hamburger buns
- Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers
brown rice stir fry with tofu
By sanmo_babe
In a large skillet or wok, heat the olive oil over medium-high heat
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 piece (3 inches) fresh ginger, peeled and finely chopped
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium yellow bell pepper, cut into 1-inch chunks
- 3 cups cooked brown rice
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- Coarse salt and pepper to taste
- 3 scallions, halved lengthwise and thinly sliced
- 8 ounces baked, flavored tofu, cut into 1-inch cubes