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Recipes
ARTICHOKE PESTO
By Clarabell
2T = 1 point
- 1 1/4 c caned artichoke hearts, without oil, drained and rinsed (about 5)
- 1 garlic clove, quartered
- 1 1/4 c packed basil
- 1/4 c pine nuts, toasted
- 3 T fresh, grated Parmesan cheese, such as Parmigiano-Reggiano
- 3 T water
- 1/2 t salt
- Toast the pine nuts in a dry skillet over medium-low heat until lightly browned, stirring occasionally, to release their aromatic oils.
SCONES
By Clarabell
1. Preheat the oven to 400 degrees F
- 1 3/4 c all-purpose flour
- 4 t baking powder
- 1/4 white sugar
- 1/8 t salt
- 5 T unsalted butter
- 1/2 c dried currants or raisins
- 1/2 c milk
- 1/4 c sour cream
- 1 egg
- 1 T milk
BRIE WITH APRICOT TOPPING
By Clarabell
In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt
- 1/2 c chopped dried apricots
- 2 T brown sugar
- 2 T water
- 1 t apple cider vinegar (can use balsamic vinegar)
- Dash of salt
- 1/2 to 1 t minced fresh rosemary
- 1 round Brie cheese (8 ounces)
- Assorted crackers
COOKED WHISKEY-MOLASSES SHREDDED BEEF
By Clarabell
1. Place beef bottom round roast in 4-1/2 to 5 1/2 quart slow cooker
- 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
- 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
- 1 1 1/2 3 1" round roast (2 1/2 - 3 #), cut into 1" pieces
- 1/2 1/2 1/2 c whiskey
- 1/2 1/2 1/2 c whiskey
- 1/2 1/2 1/2 c whiskey
- 1/4 1/4 2 c plus 2 T applecider vinegar, divided
- 1/4 1/4 2 c plus 2 T applecider vinegar, divided
- 1/4 1/4 2 c plus 2 T applecider vinegar, divided
- 1 1 1 can (6oz) tomato paste
- 1 1 1 can (6oz) tomato paste
- 1 1 1 can (6oz) tomato paste
- 4 4 4 T packed brown sugar, divided
- 4 4 4 T packed brown sugar, divided
- 4 4 4 T packed brown sugar, divided
- 1/4 1/4 1/4 c molasses
- 1/4 1/4 1/4 c molasses
- 1/4 1/4 1/4 c molasses
- 1 1/2 1 1/2 1/2 t salt
- 1 1/2 1 1/2 1/2 t salt
- 1 1/2 1 1/2 1/2 t salt
- 1/2 1/2 1/2 t ground red pepper
- 1/2 1/2 1/2 t ground red pepper
- 1/2 1/2 1/2 t ground red pepper
- 1 1 1 T Dijon-style mustard
- 1 1 1 T Dijon-style mustard
- 1 1 1 T Dijon-style mustard
- 2 2 2 c shredded carrots
- 2 2 2 c shredded carrots
- 2 2 2 c shredded carrots
- 2 2 2 c diced granny apple
- 2 2 2 c diced granny apple
- 2 2 2 c diced granny apple
SEAFOOD CHOWDER
By Clarabell
1. Chop onion, celery, and peppers 2
- 2 T unsalted butter
- 1 1/2 c onion
- 2/3 c celery
- 1 c green bell pepper
- 1 c red bell pepper
- 2 T flour
- 28 oz chicken broth
- 4 c liquid nondairy creamer (milk)
- 12 oz evaporated milk
- 20 oz surimi imitation crab chunks
- 4 c frozen corn
- 1 t black pepper
- 1 t paprika
BUTTERNUT-CARROT SOUP WITH RED CURRY AND COCONUT MILK
By Clarabell
4 pts for 1 c
- 2 T butter or 1 T each of butter and olive oil
- 3 c peeled, diced butternut squash
- 3 c peeled, diced carrots
- 2 stalks celery, diced
- 1 small white onion, peeled and diced
- 2-3 large sprigs of fresh thyme
- 3 c vegetable broth
- 1-2 T Thai red curry paste
- 1/2 c coconut milk or more to taste
- 2 T honey or agave nectar
RED CABBAAGE WITH APPLES
By Clarabell
In a Dutch oven or large deep skillet, melt butter; add cabbage and apple slices, mixing well
- 1 medium head red cabbage, washed and shredded
- 1 large tart apple, peeled, cored, and sliced
- 2 T butter
- 1 bay leaf
- salt and pepper
- 1/4 c dry white wine
- 2 T vinegar
- 1 t sugar
LEMON-THYME CHICKEN
By Clarabell
1. Dip chicken breasts in 3 T lemon juice
- 4 (60z) boneless, skinless, chicken breasts
- 1/2 c lemon juice, divided
- 1 t salt
- 1/2 t black pepper
- 1/2 c all-purpose flour
- 2 T butter
- 2 T vegetable oil
- 1 (14oz) can chicken broth
- 1 lb small red potatoes, quartered
- 1 c baby carrots
- 2 to 3 sprigs fresh thyme
- 1 c frozen English peas
CALIFORNIA ROLL-RICE TOSS
By Clarabell
1. Cook 90-second rice according to microwave package directions
- 1 bag 90-second rice
- 6 leaves Boston lettuce
- 2 T rice wine vinegar
- 2 T vegetable oil
- 1 1/2 t toasted sesame oil
- 2 t sugar
- 1 avocado, peeled , pitted and diced
- 1 cucumber, halved and sliced
- 4 radishes, thinly sliced
- Optional: raw ahi
ORANGE CRANBERRY GEMS
By Clarabell
In a bowl, combine the flour, sugar, baking soda, and salt
- 2 c flour
- 1/2 c sugar
- 3/4 t baking soda
- 1/2 t salt
- 1 egg
- 2/3 c buttermilk
- 1/3 c orange juice
- 1/3 c melted butter
- 2 t grated orange peel
- 3/4 c dried cranberries
- 1/2 c chopped pecans