Clarabell's profile page
Recipes
COCNUT CURRY BUTTERNUT SQUASH SOUP
By Clarabell
5 pts/1 cup
- 2 sprays cooking spray
- 4 pounds uncooked butternut squash, peeled, seeded, cut into 1-in cubes (about 8 1/2 c)
- 1 T canola oil
- 2 medium uncooked onions, finely chopped
- 2 cloves garlic, cloves finely chopped
- 1 T ginger root, fresh, grated
- 1 T curry powder, Madras-variety
- 2 c canned chicken broth, reduced-sodium
- 13 1/2 oz light coconut milk
- 1 t kosher salt
- 1/8 t cayenne pepper
- 1 T fresh lime juice
- 2 medium uncooked scallions, thinly sliced on the diagonal
- 2 T cilantro, fresh, finely chopped
GRILLED SALMON WITH AVOCADO SALSA
By Clarabell
1. Mix the salt, chili powder, cumin, paprika, onion powder and black pepper together, rub salmon fillets with oli...
- For the Avocado salsa:
- 2 # salmon, cut into 4 pieces
- 1 T olive oil
- 1 t salt
- 1 t ground cumin
- 1 t paprika powder
- 1 t onion powder
- 1/2 t ancho chili powder
- 1 t black pepper
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 limes
- 2 # finely chopped cilantro
- Salt to taste
HERB DRESSING
By Clarabell
In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil
- 2 lemons, zested and juiced
- 2 oranges, zested and juiced
- 1 c cider vinegar
- 2 c fresh parsley leaves
- 2 c fresh basil leaves
- 2 c extra-virgin olive oil
- Salt and freshly ground black pepper
SPREAD, SPRINKLE, POUR (Chicken and Apricot Preserves)
By Clarabell
1. Preheat oven 350 degrees 2
- 4-5 boneless, skinless chicken breasts
- 12 oz. jar apricot preserves
- 1 envelope dry onion soup mix
- 8 oz Russian salad dressing
- 2 c cooked rice
ROASTED CAULIFLOWER SOUP
By Clarabell
1. Preheat oven to 450 degrees 2
- 1 head cauliflower, cut into small florets
- 2 T roasted garlic-flavored extra-virgin olive oil
- 1/4 t ground nutmeg
- 2 t garlic powder
- 1 1/2 t salt
- 1/2 t ground black pepper
- 1 T butter
- 1 onion, finely chopped
- 3 T all-purpose flur
- 1 (14-ounce) can chicken broth
- 1 c milk
- 1 T dry sherr
HONEY MUSTARD DRESSING
By Clarabell
Combine all ingredients in a bowl and whisk until smooth
- 5 T medium body honey
- 3 T smooth Dijon mustard
- 2 T rice wine vinegar
ZUCCHINI FRITTERS
By Clarabell
Place grated zucchini in a colander over the sink
- 1 1/2 pounds zucchini, grated
- 1 t salt
- 1/4 c flour
- 1/4 c grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 T olive oil
CROCKPOT CHICKEN & ARTICHOKE CASSEROLE
By Clarabell
Pat dry chicken, season with salt, white pepper and paprika
- 3 # chicken, cut up
- Salt
- 1/2 t white pepper
- 1/2 t paprika
- 1 T butter
- 1/2 c chicken broth
- 3 T sherry
- 1/2 t dried tarragon
- 1 can sliced mushrooms
- 2 T quick-cooking tapioca
- 2 jars marinated artichokes
PITA CRISPS WITH FETA-RADISH SPREAD
By Clarabell
The thick consistency of Greek yogurt is ideal for this spread
- 5 T extra-virgin olive oil
- 2 pocket pitas, split open
- 1 package sheep’s milk-feta cheese (8 oz) coarsely chopped
- 1/4 c plain whole-milk yogurt, preferably Greek
- 2 T fresh lemon juice
- 3 T coarsely chopped fresh flat-leaf parsley
- 4 radishes, quartered and thinly sliced (about 1/2 c)
SLOW COOKER LENTIL SOUP
By Clarabell
1 Smart Point
- 2 medium uncooked carrots - peeled, cut into large chunks
- 2 ribs medium uncooked celery, cut into large chunks
- 1 medium uncooked onto, cut into large chunks
- 2 cloves medium garlic, minced
- 2 c dry lentils, picked over
- 3 bay leaves
- 1/2 t dried thyme, crushed
- 1/2 t salt
- 1/4 t pepper
- 8 c chicken broth
- 4 oz uncooked Canadian bacon