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Recipes
Spice Paste from Thrill of the Grill
By jennKI
Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skil...
- 2 tablespoons cumin powder
- 2 tablespoons curry powder
- 2 tablespoons sweet paprika
- 2 tablespoons coriander seed -- cracked
- 2 tablespoons black peppercorns -- cracked
- 1 tablespoon ground cinnamon
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 2 garlic cloves -- minced
- 2 tablespoons minced fresh oregano
- 1/4 cup minced fresh cilantro
Polenta Lasagna with Spinach, Zucchini, Herbs, and Fontina
By jennKI
This is a variation of pasticciata, a traditional northern Italian polenta dish that is often made with cheese only
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 3 cups chicken stock, preferably homemade
- 3 cups water
- 1 teaspoon coarse sea salt
- 1 cups polenta or coarsely ground yellow cornmeal
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium-size white or yellow onion, coarsely chopped
- 3 medium zucchini, cut into -inch dice
- 6 ounces white button mushrooms, wiped clean and sliced inch thick
- Salt and freshly ground black pepper
- 1 pound fresh spinach leaves, well washed, shaken dry, and coarsely chopped
- 2 tablespoons finely chopped fresh marjoram
- 2 tablespoons finely chopped fresh basil
- Butter, for preparing the baking dish
- 2 cups (15-ounce container) fresh ricotta, at room temperature
- cup freshly grated Parmesan or romano cheese
- pound Italian fontina, slivered
- Freshly ground black pepper
Butter Chicken
By jennKI
Butter Chicken is one of India's finest ~ Tendulkar's secret weapon apparently
- 1/4 pint/150ml natural yogurt
- 2 ounces/50g ground almonds
- 1 1/2 tsp chili powder
- 1/4 tsp crushed bay leaves
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1 tsp garam masala
- 4 green cardamom pods
- 1 tsp ginger pulp
- 1 tsp garlic pulp
- 14 ounce/400g can tomatoes
- 1 1/4 tsp salt
- 2 pounds/1kg chicken, skinned, boned and cubed
- 3 ounces/75g butter
- 1 tbsp corn oil
- 2 medium onions, sliced
- 2 tbsp fresh coriander, chopped
- 4 tbsp cream
Red and Green Lasagna
By jennKI
With a more delicate flavor than the typical beefy lasagna, this delicious chicken-and spinach-filled version is es...
- One 3-pound chicken, cut into 8 pieces
- 1 medium onion, chopped
- 1 medium celery rib with leaves, chopped
- 1 medium carrot, chopped
- 2 sprigs fresh parsley
- teaspoon dried thyme
- teaspoon whole black peppercorns
- 1 bay leaf
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- One 28-ounce can tomatoes in juice, chopped, juices reserved
- One 6-ounce can tomato paste
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- teaspoon crushed hot red pepper
- 8 tablespoons (1 stick) unsalted butter
- cup all-purpose flour
- cup heavy cream
- teaspoon salt
- teaspoon freshly ground white pepper
- Two 10-ounce packages frozen chopped spinach
- 1 cup fresh bread crumbs
- cup heavy cream
- 1 cups ricotta cheese
- cup freshly grated Parmesan cheese
- 2 large eggs, beaten
- 1/3 cup chopped fresh parsley
- teaspoon freshly grated nutmeg
- teaspoon salt
- teaspoon freshly ground black pepper
- 1 pound dried lasagna noodles
- 3 cups (12 ounces) shredded mozzarella cheese
Mushroom and Artichoke Lasagna
By jennKI
I love the unusual combination of flavors in this lasagna, which reminds me of a Provençal gratin
- 2 tbsp (25 ml) butter
- 1 onion, finely chopped
- 1 lb (500 g) mushrooms, stems removed and sliced
- 4 cloves garlic, minced
- 3 cups (875 ml) quartered artichoke hearts, packed in water, drained, or thawed if frozen
- cup (175 ml) dry white wine or vegetable stock
- 12 oven-ready lasagna noodles
- 2 cups (625 ml) ricotta cheese
- 2 cups (500 ml) baby spinach
- 2 cups (625 ml) shredded mozzarella cheese
- cup (125 ml) freshly grated Parmesan cheese
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
By jennKI
The hard part of making this elegant dish is choosing the filling
- For Cream Cheese-Pesto Filling:
- Filling of your choice (see below)
- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons reduced-fat cream cheese (Neufchatel)
- 1 tablespoon basil pesto (store-bought or homemade)
- Freshly ground pepper to taste
- For the Goat Cheese-Olive Filling:
- 2 tablespoons creamy goat cheese
- 1 tablespoon chopped black olives
- Freshly ground pepper to taste
- For Ham & Cheese Filling:
- 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
- 2 tablespoons chopped ham
- 2 teaspoons Dijon mustard
- Freshly ground pepper to taste
FlufferNutter Cupcakes
By jennKI
*Cupcakes:* Preheat the oven to 350 degrees
- Cupcakes-
- 1 1/2 cups brown sugar
- 1/2 cup canola oil
- 1 1/2 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
- Nutella
- Icing-
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Seared Mahi-Mahi with Green Gazpacho Sauce
By jennKI
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets
- 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
- 3/4 cup coarsely chopped green onions
- 1/2 cup coarsely chopped fresh cilantro
- 5 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons (or more) white balsamic vinegar
- 2 1/2 teaspoons chopped seeded serrano chiles
- 4 7- to 8-ounce mahi-mahi fillets
- 1 1/2 teaspoons ground cumin
- 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
Non-Dairy Alfredo Sauce
By jennKI
slightly modified from food
- 1 * 1 (12 1/2 ounce) package mori-nufirm silken tofu (I use light) or extra-firm silken tofu (I use light)
- 1-1 1/2 * 1-1 1/2 cups soymilk (or other non-dairy milk of choice) or rice milk (or other non-dairy milk of choice)
- 1 * 1 teaspoon onion powder
- 1-2 * 1-2 garlic cloves
- 1/2 * 1/2 teaspoon salt
- 1 * 1 pinch cayenne pepper
- 1 * 1 pinch ground nutmeg
- 1 * 1 cup vegan parmesan cheese
Cranberry Margarita
By jennKI
Combine the tequila, cranberry juice, orange liqueur, and lime juice in a large pitcher
- 2 cups tequila
- 1 1/3 cups cranberry juice
- 1 cup orange-flavored liqueur (triple sec of Cointreau)
- 2/3 cup fresh-squeezed lime juice