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Recipes
eggplant caponata
By sanmo_babe
1. In a large, heavy skillet heat ¼ cup of the canola oil over medium-high heat until shimmering (but not smoking)
- ½ cup plus 2 tablespoons canola oil, divided
- 2 medium eggplants, cut into ½-inch cubes (about 10 cups)
- ½ medium fennel bulb, diced
- ¼ medium red onion, diced (about ½ cup)
- 1 small garlic clove, minced
- ¼ cup diced canned tomatoes, drained
- 2 tablespoons toasted pine nuts
- ⅓ cup golden raisins
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 ½ teaspoons red wine vinegar
tuscan lamb shanks with white beans
By sanmo_babe
Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 2 lamb shanks (2 pounds total)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, thinly sliced
- 1 (14-ounces) can diced tomatoes in juice
- 2 rosemary sprigs
- 1 cup dried navy beans, picked over
- 3 1/2 cups water
english tea cakes
By sanmo_babe
make at least 2 days in advance, so the flavors can come together
- 1 cup chopped dried dates in 1/4" dice
- 1 cup chopped dried apricots in 1/4" dice
- 1 Earl Grey tea bag
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup coarsely chopped walnuts
the best granola
By sanmo_babe
preheat oven 350. combine dry ingredients in a large bowl
- 5 c old fashioned oatmeal
- 1/2 c wheat germ
- 1/2 c wheat bran
- 1/2 c oat bran
- 1/2 c flaxseed
- 1/2 c sesame seed
- 1/2 c sunflower seed
- 1 T cinnamon
- 2 tsp salt
- 1 c or more chopped almonds, pecans, walnuts, pine nuts
- 1/2 c canola oil
- 1/2 c honey
- 1/2 c maple syrup
- 1/2 c molasses
- 1 1/2 T vanilla
- fruit of choice: coconut, cranberries, raisins, currants
- coco nibs
sauteed pea pods with soy chili aioli
By sanmo_babe
1. Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then...
- 1 pound English peas in their pods (about 4 cups)
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons fish sauce
- ¾ teaspoon Sriracha (Asian chile sauce)
- 4 large garlic cloves, minced
- 1 ½ tablespoons soy sauce
- 3 tablespoons extra-virgin olive oil
- ¼ cup mayonnaise
- 1 tablespoon unsalted butter
red cabbage slaw with carrot-ginger dressing
By sanmo_babe
1. Make the dressing: In a food processor, pulse the grated ginger and carrot until finely ground
- Dressing (Makes 1 cup):
- • 2 tablespoons grated fresh ginger (include any juice that collects while grating)
- • 1 cup coarsely grated carrot
- • ¼ cup rice vinegar
- • 1 tablespoon shiro miso (white miso)
- • ½ teaspoon sugar
- • 1 teaspoon toasted sesame oil
- • ¼ cup canola oil
- Slaw:
- • 6 cups finely shredded red cabbage
- • 1 teaspoon kosher salt
- • Freshly ground black pepper
- • 6 scallions, thinly sliced
lemon souffle pancake
By sanmo_babe
In a medium mixing bowl stir together flour, baking powder, lemon peel, and salt
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp finely shredded lemon peel
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup butter, melted
- 3/4 cup milk
- 3 egg whites
gnudi with fresh tomato basil sauce
By sanmo_babe
Line a colander with cheesecloth or several layers of paper towels
- Fresh Tomato-Basil Sauce:
- 1 pound fresh ricotta cheese*
- 1 large egg
- 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
- 1/2 teaspoon salt
- Large pinch of ground white pepper
- 3/4 cup all purpose flour plus additional for coating
- 4 large ripe tomatoes
- 2 large cloves of garlic
- 1/4 cup olive oil
- 1/3 cup chopped fresh basil
- salt and pepper
natural NyQuil
By sanmo_babe
one days dose
- 2 cups fresh mint leaves
- 1 cup water
- 1 cup agave nectar (sugar, honey work)
- 1 small ginger bulb
- 1 lemon
- 1 tsp. extra virgin olive oil
- 1 Tbs. roasted green chile
- 2 shots Pastis
- 2 shots Southern Comfort
creamy corn bread
By sanmo_babe
combine all ingredients. mix and pour into 7x11" greased pan and bake at 375 for 40 min
- 1/2 c butter, melted
- 1 8oz package corn bread mix
- 1 8oz can creamed corn
- 1 8oz can whole corn, drained
- 2 eggs, slightly beaten
- 1 c sour cream (light works great)