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Recipes
Lobster Mac & Cheese
By Yogadiva
Preheat the oven to 375 degrees F
- Ingredients
- 2 tablespoons vegetable oil
- Kosher salt
- 1 pound cavatappi or elbow macaroni
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyere cheese (12 ounces)
- 2 cups grated extra-sharp Cheddar (8 ounces)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cooked lobster meat, 1/2-inch-diced
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Chile-Citrus Turkey Breast
By Yogadiva
1. Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, abou...
- 12 dried Cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)
- 2 oranges, juiced
- 1 lime, juiced
- 5 garlic cloves
- 1 small white onion, chopped
- 1 teaspoon coarse salt
- 1 bone-in turkey breast (4 to 6 pounds)
- 24 corn tortillas (6 inches each), warmed, for serving
Strawberry Prosecco Floats
By Yogadiva
Directions Toss the strawberries and sugar in a medium bowl and let sit 30 minutes
- 1 pint strawberries, quartered
- 1 tablespoon sugar
- 1 pint high-quality vanilla ice cream
- 1 750 -ml bottle prosecco, chilled
Date and Honey Filling
By Yogadiva
In a heavy-bottomed saucepan, combine the dates, honey, 1/4 cup water and cardamom together and cook until over med...
- 1 cup pitted chopped dates
- 1 cup honey
- 2 tablespoons ground cardamom
Braised Pork Shoulder
By Yogadiva
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool ev...
- 6 ounces pancetta, finely chopped
- 2 medium onions, thinly sliced
- 1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 head garlic, minced
- 2 teaspoons fennel seeds, toasted and ground
- 1 teaspoon crushed coriander seeds
- 2 cups Belgian-style ale
- 1 cup homemade or store-bought low-sodium chicken stock
Mum's Everyday Red Lentils
By Yogadiva
Directions Put the lentils in a strainer and rinse them under running water
- 1 cup masoor dal red lentils, picked through for stones
- 2 cups water
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- 1 (1/2-inch) piece ginger, peeled and minced
- 2 medium tomatoes, diced
- 1 serrano chile, sliced in 1/2, optional
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- Generous 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika or bafaat powder
- 1 tablespoon vegetable oil
- Handful chopped fresh cilantro leaves
Hoisin Ham 'n' Cheese
By Yogadiva
Directions In a medium bowl, mix the cheese, hoisin, cilantro, sesame oil, scallions, and freshly ground pepper (t...
- 2 cups shredded Pepper Jack cheese
- 6 tablespoons hoisin sauce
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon sesame oil
- 2 scallions, sliced very thinly
- Freshly ground black pepper
- 8 thin slices ham
- 8 slices Jewish rye bread (or whatever bread you like)
- 1 green apple, cored and sliced thinly
- Mayonnaise, for coating
Sweet Potato Pudding
By Yogadiva
Preheat the oven to 400 degrees F
- Nonstick cooking spray, for spraying the baking dish
- 2 1/2 pounds medium sweet potatoes (about 3), poked with a fork
- 1/2 cup (1 stick) butter, room temperature
- 2 large eggs
- 1 cup sugar
- 1/2 cup milk
- 1 tablespoon self-rising cornmeal
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- 1/2 cup packed brown sugar
Saffron Jewel Rice
By Yogadiva
Directions Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes
- 1/2 teaspoon lightly crumbled saffron threads
- 1/3 cup sugar
- Kosher salt
- 2 wide strips orange zest, thinly sliced
- 1 carrot, shredded
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 cinnamon stick
- 3 green cardamom pods
- Small pinch of ground allspice
- Small pinch of ground cumin
- 2 cups basmati rice, rinsed well
- 1/3 cup pistachios
- 1/3 cup blanched almonds, roughly chopped
- 1/3 cup dried cranberries
- 1/4 cup dried apricots, finely chopped
- 2 tablespoons chopped fresh parsley
Paneer: Homemade Indian Cheese
By Yogadiva
Directions Line a large colander with a large double layer of cheesecloth, and set it in your sink
- Cheesecloth
- 8 cups whole milk
- 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*