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Recipes
Lemon Infused Sugar
By contessawannabe
Cut away any white pith from zest
- Directions:
- Zest of 2 lemons
- 2 cups sugar
Butternut Squash & Pear Soup
By contessawannabe
Roast the Butternut Squash, cut side down, in a 325º over for approximately 45 minutes or until the thickest par...
- 3 each mediumsize Bosc Pears (about 2 lbs.) cored & sliced 1"
- 1 each Butternut Squash (about 2 1/2-3 lbs.) cut in half & seeded
- 1 Tbs fresh Ginger, peeled & minced
- 1 each Yellow Onion (about Â3/4 lbs.) diced 1/4"
- 3 oz. Butter, cubed
- 2 qt. Chicken Stock (low sodium if canned)
- 3/4 cup Heavy Cream
- 3 Tbs Chives, sliced 1/4"
- 1 tsp Kosher Salt
- 1/2 tsp fresh Ground Pepper
Chocolate Mousse
By contessawannabe
In a food processor blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsa...
- 2 cups avocado (the richer, the better — Haas is a great varietal)
- 1/2 cup and 2 Tbsp. maple syrup
- 2-4 Tbsp. organic evaporated cane juice or organic sugar (optional: for the sweeter tooth)
- 2 Tbsp. Omega Nutrition coconut butter, or any coconut butter/oil that does not have a strong, fragrant smell (optional)
- 1-2 Tsp. non-alcohol vanilla extract
- 1 Tsp. balsamic vinegar (aged balsamic is best)
- 1/2 Tsp. shoyu
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint raspberries
- handful of fresh mint leaves
- sprinkle cacao nibs (optional)
Vodka Ginger C
By contessawannabe
Shake wet ingredients in a cocktail shaker with ice
- 2 ounces of Ginger Vodka
- 1.5 ounces of carrot juice
- 1.5 ounces of orange juice
- 1 sprig rosemary
Gramercy Tavern Gingerbread
By contessawannabe
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess
- Special equipment:
- 1 cup oatmeal stout or Guinness Stout
- 1 cup dark molasses (not blackstrap)
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- Confectioners sugar for dusting
- a 10-inch (10- to 12-cup) bundt pan
- Accompaniment:
- unsweetened whipped cream
Jewels' Favorite Soup Jill Makes
By contessawannabe
1. Place beans, stock and garlic in a large pot on the stove
- 3 cans (15 ounces each) cannelloni beans , drained and rinsed
- 6 cups chicken stock or vegetable stock
- 2 cloves garlic , sliced
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion , chopped in a medium dice
- 2 ribs celery , chopped in a medium dice
- 4 ripe tomatoes , cut into small pieces
- 1 tsp. sea salt or kosher salt
- 1/4 cup fresh parsley , roughly chopped
- 1 cup Parmesan cheese , grated
Pan Fried Cod with Coleslaw
By contessawannabe
Directions Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, a...
- For the Slaw:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole-grain mustard, plus more for serving
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon caraway or celery seeds
- Kosher salt and freshly ground pepper
- 1/2 head light-green cabbage, thinly sliced (about 6 cups)
- 1 small carrot, shredded
- 1 gala apple, julienned
- 1 bunch scallions, white and green parts, thinly sliced
- For the Fish:
- 1 large egg
- 1/2 cup milk
- 4 6-ounce cod or other white-fleshed fish fillets
- 1/3 cup all-purpose flour
- 1/3 cup cracker meal or crushed saltine crackers
- 1/4 teaspoon cayenne pepper
- Kosher salt
- Vegetable oil, for shallow frying
Catfish, Classic Fried
By contessawannabe
1. Whisk together buttermilk and hot sauce
- 1 1/2 cups buttermilk
- 1/4 teaspoon hot sauce
- 6 (4- to 6-oz.) catfish fillets
- 1/3 cup plain yellow cornmeal
- 1/3 cup masa harina (corn flour)*
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper
- 1/4 teaspoon garlic powder
- Peanut oil
Real Simple Creamy Shrimp with Corn & Bacon
By contessawannabe
1. In a medium saucepan with a tight-fitting lid, combine rice, 1 ¼ cups water, and ½ teaspoon salt and bring to ...
- 1 cup long-grain white rice
- Kosher salt and black pepper
- 4 slices bacon
- 1 tablespoon olive oil
- 1 onion, chopped
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1 1/4 pounds large shrimp, peeled and deveined
- 1 10-ounce package frozen corn
Lentil Taco "Meat"
By contessawannabe
1.Heat 1/4 cup water or oil (if using) in large skillet over medium heat
- ◦1 tbs olive oil, optional
- ◦1 medium onion, diced (1 1/2 cups)
- ◦3 closed garlic, mined (1 tbs)
- ◦1/2 large red bell pepper, chopped (1/2 cup)
- ◦3 oz mushrooms, slices (1 cup)
- ◦1 cup green or brown lentils, rinsed and drained
- ◦1 medium carrot, sliced (1/2 cup)
- ◦2 rubs celery, sliced (1 cup)
- ◦1 1/2 tbs chili powder
- ◦1 tsp ground cumin
- ◦1/2 tsp smoked paprika
- ◦1 tsp dried oregano
- ◦1 bay leaf
- ◦1 dash cayenne pepper, optional
- ◦1 cups low-sodium vegetable brother, plus more if needed
- ◦1 tbs tomato paste
- ◦1 tbs lime juice