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Recipes
Artichoke Bean Dip with Roasted Red Peppers (one-step)
By angielaine
I ltook this to Chad and Pooja’s SuperBowl 2009 Party
- 19 oz can cannellini beans (white kidney beans), rinsed and drained
- 14 oz can artichoke hearts, drained
- 1/4 cup extra-virgin olive oil
- 3 Tbsp lemon juice
- 2 to 3 garlic cloves, quartered
- 1/4 tsp course sea salt
- 1/4 tsp cayenne pepper
- 1/4 cup roasted red sweet pepper strips
- 1 Tbsp snipped fresh basil
- Assorted crackers, toasted baguette slices, or toasted pita chips
Rosemary/Citrus Green Beans
By angielaine
In a small bowl, combine the tarragon, rosemary, lemon zest, and orange zest
- 2 tablespoon(s) chopped tarragon
- 3/4 teaspoon(s) chopped rosemary
- 1 teaspoon(s) finely grated lemon zest
- 1 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) finely grated orange zest
- 2 tablespoon(s) fresh orange juice
- Salt
- Freshly ground pepper
- 1 clove(s) (large) garlic, minced
- 4 tablespoon(s) unsalted butter
- 2 1/2 pound(s) green beans
- 3/4 cup(s) low-sodium chicken broth
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
By angielaine
Michelle Ratliff made this for us in Del Rio
- 2 pounds Pork tenderloin
- 1 teaspoon Ground sage
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 clove Garlic; crushed
- 1/2 cup Water
- 1/2 cup Brown sugar
- 1 tablespoon Cornstarch
- 1/4 cup Balsamic Vinegar
- 1/2 cup Water
- 2 tablespoons Soy sauce
Blueberry + Avocado Mini Muffins
By angielaine
Heat oven to 375 and spray or line a regular or mini muffin tin
- 2 cups organic flour [whole wheat, unbleached, gluten free mix]
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 ripe organic avocado, seeded and peeled
- 1/2 cup organic raw sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup plain whole fat yogurt [I used greek style]
- 1 pint or 1 1/4 cup organic blueberries
- 1/2 cup organic raw sugar for topping [optional]
Cabbage on the grill
By angielaine
Preheat grill fro medium heat
- 1/2 head cabbage (cut into thick shreds)
- 1/2 cup soy sauce
- 1/4 cup butter
- ground pepper to taste
Baba Ganouj
By angielaine
- 2 medium eggplants, (about 1 pound each)
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoons tahini, (see Note)
- 1 1/4 teaspoons salt
- Extra-virgin olive oil, for garnish
- Ground sumac, for garnish (see Note)
Artichoke Dip (Spinach Optional)
By angielaine
Combine all ingredients in baking dish and bake at 350° for 25-30 minutes or until top is golden brown and bubblin...
- 2 - 14 oz cans Artichoke, rinsed, drained and chopped
- 1 1/2 cups Parmesan Cheese, grated
- 2 cups Mozzarella Cheese
- 3 clove Garlic, minced
- 1 bunch Green Onions
- 1 cup Real Mayo
- Garlic Salt to taste
- 1 to 2 cups Frozen Chopped Spinach (thawed & drained)
LIME SUGAR COOKIES
By angielaine
Beat butter, 1 ½ cups sugar, and lime zest on medium speed with an electric mixer fitted with a paddle until light...
- 3/4 cup butter, softened
- 2 cups sugar, divided
- zest of 2 limes
- 1/2 cup sour cream
- 2 egg yolks, at room temperature
- 1 Tbsp fresh lime juice
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 2 1/2 cups flour
Plum Skillet Cake
By angielaine
This plum-topped dessert is baked in a skillet and yields a moist, tender cake
- 4 Tbsp unsalted butter, room temperature, plus more for skillet
- 1 cup all-purpose flour, plus more for skillet
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Coarse salt
- 3/4 cup plus 2 Tbsp sugar
- 1 large egg
- 1/2 cup low-fat buttermilk
- 2 ripe plums (apricots or peaches), thinly sliced
Asian Dipping Sauce
By angielaine
To serve with store bought Gyoza or Dumplings
- For every dozen:
- 1/4 cup Soy Sauce
- 2 Tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 1 Tbsp Light Brown Sugar
- 1 Scallion, white and light green parts only, finely chopped