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Recipes
Tahini Sauce
By jennKI
Grind tahini paste, water, lemon juice and garlic together in a food processor or blender till sauce is creamy and ...
- 1 cup tahini sesame seed paste (made from light colored seeds)
- 3/4 cup water, or more for consistency
- 3 cloves raw garlic (or 5 cloves roasted garlic)
- 1/4 cup fresh lemon juice (or more to taste)
- 1/4 tsp salt (or more to taste)
- 2 tsp fresh parsley, minced (optional)
The Simplest Hot Fudge Sauce
By jennKI
Heat condensed milk, chocolate, 3/4 cup of water, and coffee in a large saucepan or Dutch oven over medium heat sti...
- 1 can (14 ounces) sweetened condensed milk
- 2 ounces unsweetened chocolate
- 1/2 teaspoon instant coffee
- 1 1/2 teaspoons vanilla extract
SHRIMP SCAMPI OVER FETTUCCINE OR SPAGHETTI
By jennKI
Fill large pot with 6 quarts of salted water, heat while preparing scampi
- 1 lb. shrimp, cleaned, deveined
- 3 tbsp. olive oil
- 2 tbsp. butter
- 4-5 cloves garlic
- 1/2 c. white wine
- 1/2 c. water
- 1/4 c. flavored bread crumbs (optional)
- 1/4 tsp. oregano
- 1/2 tsp. basil
- 1 tsp. fresh parsley
- 1 sm. lemon wedge
- 1/2 tsp. salt
- 4-6 turns fresh black pepper
- 1 lb. fettucini noodles or spaghetti
Chocolate Banana Souffles
By jennKI
Soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low ca...
- # 2 ripe bananas, mashed
- # 2 tsp cornstarch
- # 1/4 cup cocoa powder
- # 1 tsp vanilla extract
- # 2 egg whites
- # 3 tbsp agave/truvia
- # butter flavored cooking spray
Grilled Portabello Mushroom Sandwich
By jennKI
Gently wash the tops of the portabello mushrooms and dry
- 2 portabello mushrooms
- 2 teaspoons olive oil
- 1/4 cup balsamic or red wine vinegar
- 2 garlic cloves -- minced
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup low-fat mayonaise
- 2 tablespoons chopped fresh basil
- = (or 2 tspn dried basil)
- 2 tablespoons roasted red pepper from a jar -- chopped
- 1 small loaf whole-wheat French bread
- 4 lettuce leaves
- 8 thin tomato slices
Irish Cream Tiramisu
By jennKI
I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, ...
- 1 cups espresso coffee, made with 1 cups water and 9 teaspoons instant espresso powder
- 1 cup Baileys Irish Cream liqueur
- 2 7.05-oz packages Savoiardi (Italian ladyfinger) cookies or other ladyfingers
- 2 eggs
- 1/3 cup sugar
- 1 lb/2 cups mascarpone cheese
- 2 teaspoons cocoa
Grilled Whole Catfish
By jennKI
Whisk together basting sauce ingredients
- 6 whole catfish - (abt 1 to 1 1/2 lbs ea) -- cleaned
- === BASTING SAUCE ===
- 4 ounces butter - (1 stick) -- melted
- 2/3 cup lemon juice
- 1 dash Tabasco sauce
- 1 teaspoon prepared mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, preferably Kosher
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon chili powder
Chickpea and Tomato Soup
By jennKI
Place all ingredients, except spinach or kale, and herbs for garnish, in a crock pot
- 2 small carrots, diced
- 1 medium onion, finely diced
- 1 organic celery stalk, diced
- 1 28-ounce (798 g) can diced tomatoes, no salt
- 1 15-ounce (425 g) can chick peas (no or low salt), drained
- 3 cups (750 mL) water
- 1 cup (140 g) acorn or butternut squash, peeled and diced
- 1 cup (198 g) cooked lentils or canned
- 1/2 cup (72 g) currants
- 4 tablespoons Dr. Fuhrman's VegiZest
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon Bragg Liquid Aminos
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 7 ounces (200 g) organic baby spinach (1 bag) or 1 bunch kale, de-stemmed and chopped
- 1/2 teaspoon each of chopped fresh parsley and cilantro, for garnish
Chicken Breasts Stuffed with Goat Cheese and Basil
By jennKI
Preheat oven to 350 degrees
- 4 boneless chicken breast halves, skinned
- 1/2 c. fresh goat cheese, about 4 oz.
- 2 green onions, thinly sliced
- 3 basil leaves, shredded or 1 tsp. dried, crumbled
- 2 tbsp. unsalted butter (or coconut oil), melted
Chocolate-Dipped Figs (Fichi al Cioccolato)
By jennKI
Moist dried figs stuffed with nuts and dipped in chocolate are nice as a little after-dinner treat
- 18 moist dried figs (about 1 pound)
- 18 toasted almonds
- 1/2 cup candied oranges peel
- 4 ounces bittersweet chocolate, chopped or broken into small pieces
- 2 tablespoons unsalted butter