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Recipes
Butternut Squash Soup
By mommypop
Soften: Heat oil and butter in a soup pot set over medium heat
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 onions, chopped
- 4 fresh sage leaves, slivered or 1 tsp ground sage
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1 - 2 lb butternut squash, peeled, seeded and cut into 1-inch chunks
- 1-15 oz can cannellini beans, drained and rinsed
- 4 cups chicken broth
Quinoa Stir-Fry with Vegetables and Chicken
By mommypop
Place quinoa in a small saucepan with 3/4 cup water and 1/4 salt
- 3/4 cup quinoa, rinsed
- 1/2 tsp salt, divided
- 1 Tbsp vegetable oil
- 1 small carrot, thinly sliced
- 1 medium red bell pepper, cored, seeded and chopped
- 2 tsp. grated ginger
- 1 clove garlic, sliced
- 2 cups snow peas, trimmed
- 1/4 tsp black pepper
- 1 egg, beaten
- 4 oz. grilled chicken breast, chopped
- 2 scallions
- 1 Tbsp soy sauce
CHOCOLATE CHIP COOKIE DOUGH BROWNIES
By mommypop
Prepare the brownie layer- 1
- BROWNIE LAYER:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups bittersweet chocolate chips
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- COOKIE DOUGH:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature or almost melted
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 tablespoons milk or cream
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1 cup all-purpose flour
- 1 cup miniature chocolate chips
- additional miniature chocolate chips, if desired (to garnish the top)
English Muffin Appetizer
By mommypop
Mix all ingredients well. Spread on muffins and bake at 350 F for 5 minutes or until lightly browned
- Combine:
- 1 cup chopped black olives
- 1 1/2 cup grated cheddar
- 1/2 cup onions, chopped
- 1/2 cup mayo
- 1/2 tsp curry powder
- 1/2 tsp salt
- 6 English muffins, divided in half
Grape Tomato and Avocado Salad
By mommypop
In glass bowl toss together tomatoes, parsley, oil, lemon juice and onions
- 1 pint grape tomatoes, halved
- 1/2 cup chopped flat leaf parsley or cilantro or both
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1/4 white onion chopped
- 2 avocados, chopped
Sun-dried Tomato and Pesto Risotto
By mommypop
n a medium saucepan, bring the broth and water to a simmer
- 5 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup water, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 1/4 teaspoons salt
- 1/2 cup dry-packed or oil-packed sun-dried tomatoes, chopped
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons store-bought or homemade pesto
- 1/4 cup grated Parmesan cheese, more for serving
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/sun-dried-tomato-and-pesto-risotto-recipe-2145.aspx#ixzz3dBAtPELj
Mushroom Orzo
By mommypop
Melt 1/2 the butter in a skillet over medium heat
- 1/2 cup butter, divided
- 8 pearl onions
- 1 cup uncooked orzo pasta
- 1/2 cup sliced fresh mushrooms
- 1 cup water
- 1/2 cup white wine
- garlic powder to taste
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley
Maple Balsamic Glazed Salmon
By mommypop
Mix together everything except salmon and set aside half the mixture
- 1 lb salmon filet, cut into 4 portions
- 2 Tbsp olive oil
- 1/4 cup maple syrup
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 2 Tbsp balsamic vinegar
Green Velvet Dressing
By mommypop
Blend ingredients in a high-powered blender until smooth and creamy
- 3/4 cup water
- 1/2 cup fresh lemon juice
- 1/2 cup unhulled sesame seeds
- 1/4 cup raw cashews or 2 tablespoons raw cashew butter
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 tablespoon chopped fresh tarragon
- 1 tablespoon Dr.Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
- 1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
New York Crumb Cake
By mommypop
Preheat oven to 325° with rack in center position
- FOR THE CRUMB TOPPING, COMBINE:
- 1 ⁄2 cup packed light brown sugar
- 1 ⁄4 cup granulated sugar
- 21 ⁄2 tsp. ground cinnamon
- 1 ⁄2 tsp. kosher salt
- 1 stick unsalted butter, melted and slightly cooled (8 Tbsp.)
- 11 ⁄2 cups all-purpose flour
- FOR THE CAKE, WHISK:
- 11 ⁄4 cups all-purpose flour
- 1 tsp. baking powder
- 1 ⁄2 tsp. kosher salt
- 1 ⁄4 tsp. baking soda
- CREAM:
- 6 Tbsp. unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 ⁄2 cup sour cream
- Powdered sugar