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Recipes
Green Onion Biscuits
By KeyIngredient
PREHEAT oven to 450F. STIR flour with baking powder, salt and green onions in a medium bowl
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup finely sliced green onions
- 3/4 cup cold unsalted butter, grated
- 1 3/4 cups 35% cream
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
By KeyIngredient
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin...
- 1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 small garlic clove, pressed
- 1/3 cup (packed) freshly grated Parmesan cheese
- Coarse kosher salt
Creamy Asparagus and Pancetta Penne
By KeyIngredient
This vibrantly colorful dish is chock full of amazing veggies
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 1 teaspoon olive oil
- 2 ounces chopped pancetta
- 1 (8-ounce) package sliced cremini mushrooms
- 1/4 cup white wine or 2 tablespoons each lemon juice and water
- 1 teaspoon salt, divided
- 4 cups unsalted chicken stock
- 3 cups 1% low-fat milk, divided
- 12 ounces uncooked whole-wheat penne (such as Barilla)
- 1 bay leaf
- 1 cup frozen green peas
- 12 ounces asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon chopped fresh thyme
- 3 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon rind
- 3/4 teaspoon black pepper
Spinach Salad with Warm Bacon Vinaigrette
By KeyIngredient
Chef Way Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the fl...
- 3 strips thickly sliced lean bacon, cut into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon chopped thyme
- 2 small plums, sliced into thin wedges, or 4 fresh purple figs, quartered
- One 5-ounce bag of baby spinach
- Salt and freshly ground pepper
- 1/4 cup marcona or other salted roasted almonds, coarsely chopped
- 2 ounces crumbled blue cheese, such as Cabrales
- 1/4 pound thinly sliced serrano ham or prosciutto (8 slices)
Beef or Chicken Enchilada Casserole
By KeyIngredient
Saute meat then mix with enchilada sauce, soups, onion, chiles, olives, seasonings--mix well
- 2 pounds hamburger or 5 boneless skinless chicken
- breasts, boiled and drained
- 1 can enchilada sauce
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can chopped olives
- 1 onion chopped fine
- 1 can diced green chiles
- Salt, pepper and garlic to taste
- Dash of cayenne pepper
- Lots of grated cheddar cheese
- 1 doz. corn tortillas
Classic Pie Dough
By KeyIngredient
In a food processor, combine the flour, sugar and salt and pulse to combine
- 2 1/2 cups all-purpose flour
- 2 Tbsp sugar
- 2 tsp salt
- 16 Tbsp (2 sticks) cold unsalted butter, cut into1/4-inch pieces
- 6 to 8 Tbsp ice water
- 1 egg, lightly beaten with 1 Tbsp water
CREAM OF LEEK & SPECK W/CHIVE PESTO
By KeyIngredient
SPRING 2013 By: Tonia Wilson-Vuksanovic When using leeks, make sure to save the dark green parts for future...
- SOUP
- 1 tbsp (15 mL) olive oil
- 3 slices speck, finely chopped (prosciutto can also be used)
- 2 tbsp (30 mL) butter
- 4 cups (1 L) leeks, white and pale green part only, rinsed of sand and coarsely sliced
- 1 cup (250 mL) onion, coarsely chopped
- 1 tbsp (15 mL) fresh thyme, finely chopped
- 1/2 cup (125 mL) dry white wine
- 6 cups (1.5 L) chicken stock
- 3 cups (750 mL) yellow-fleshed potatoes, peeled and chopped
- 1 bay leaf (optional)
- 1/2 cup (125 mL) 35% cream
- Generous pinch of nutmeg and white pepper
- Salt (optional)
- CHIVE PESTO
- 3/4 cup (175 mL) fresh chives, coarsely chopped
- 6 tbsp (90 mL) olive or vegetable oil
- 1/4 cup (60 mL) walnuts
- 1 tsp (5 mL) garlic, coarsely chopped
- Salt to taste
avocado toasts with oaxacan sesame sauce
By KeyIngredient
> In a medium skillet, toast the sesame seeds, almonds and peanuts over moderate heat, stirring occasionally, until...
- 1 cup sesame seeds (4 ounces)
- 1/3 cup raw slivered almonds
- 1/3 cup raw peanuts
- 1 teaspoon crushed red pepper
- 1 cup peanut oil
- Salt
- 2 Hass avocados, cut into 1/2-inch chunks
- 1 tablespoon fresh lime juice
- Twelve 1/2-inch-thick slices of baguette, toasted
- Chopped cilantro, for garnish
Creamy Slow Cooker Polenta with Sauteed Mushrooms
By KeyIngredient
Polenta: Lightly grease slow cooker insert
- Polenta:
- 2 cups polenta or coarse cornmeal
- 7 1/2 cups very hot or boiling water
- 2 tablespoons olive oil
- 3 teaspoons salt
- 1/2 cup grated fresh Parmesan cheese
- Mushrooms:
- 1/3 cup olive oil
- 3 tablespoons butter
- 6 cloves garlic, minced
- 2 pounds portabello or mixed wild mushrooms, depending on preference, sliced
- 4 teaspoons chopped thyme leaves
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine