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Recipes
White Beans and Spinach Ragout
By Jaclyn
1.) Drain tomatoes, reserve 1/3 c
- 1 (14.5 oz) can diced tomatoes
- 1 med onion, halved and thinly sliced
- 1 (15 oz) can cannellini beans, rinsed and drained
- 4 c. loosely packed fresh torn spinach
- 4 tsp. balsamic vinegar
Slow Cooker Vegetarian Boston Baked Beans
By Jaclyn
1. Rinse the beans and sort through them, discarding any beans that look "off" or any foreign objects
- 1 pound dried small white beans or navy beans
- Water for soaking beans
- 1 medium yellow onion, diced
- 1 medium green pepper, diced
- 1 cup vegetable broth or water
- 1/2 cup molasses (I use Grandma's original)
- 1/2 cup dark brown sugar
- 1 tablespoon olive oil
- 2 teaspoons dry mustard
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (more or less to taste)
- 3 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
Cinnamon Swirl Bread
By Jaclyn
1.) Dissolve yeast in warm water in a large bowl
- 1 pkg dry yeast
- 2 c. warm water
- 1 T sugar
- 1/2 tsp salt
- 2 T. vegetable oil
- 4 3/4 c. bread flour, divided
- 2 T bread flour, divided
- 3 T sugar
- 1 1/2 tsp cinnamon
Maple Dressing
By Jaclyn
Whisk together all ingredients
- 1/4 c. mayonnaise
- 1/4 c. pure maple syrup
- 3 T. Champagne vinegar or other white wine vinegar
- 2 tsp. sugar
- 1/2 c. vegetable oil
Spring Risotto
By Jaclyn
1. Bring 4 cups water to a boil in a saucepan
- 1 lb. asparagus, trimmed and cut into 3/4-inch pieces
- 1 3/4 c. fat-free, lower-sodium chicken broth
- 1/4 c. water
- 2 T. olive oil
- 1 1/2 c. chopped onion
- 2 garlic cloves, minced
- 1 c. uncooked Arborio rice
- 1 c. fresh sugar snap peas or frozen shelled edamame
- 3/4 tsp. kosher salt
- 1/4 c. 1/3 less fat cream cheese
- 1/2 tsp. freshly ground black pepper
- 2 tablespoons chopped fresh thyme
Summer Squash, Bacon, and Mozzarella Quiche
By Jaclyn
1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife
- Crust:
- 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
- 1/2 tsp. salt
- 3 T. chilled unsalted butter, cut into small pieces
- 2 T. vegetable shortening, cut into small pieces
- 1/4 cup ice water
- Cooking spray
- Filling:
- 1 T. extra-virgin olive oil
- 2 cups (1/8-inch-thick) slices yellow squash
- 2 cups (1/8-inch-thick) slices zucchini
- 1/4 cup chopped shallots
- 1 T. chopped fresh thyme
- 1 cup milk
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 slices center-cut bacon, cooked and crumbled
- 3 large egg whites
- 3 large eggs
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
Chicken Milanese with Tomato & Fennel Sauce
By Jaclyn
1.) Using 3 wide shallow bowls, add flour to one, eggs to another, and breadcrumbs/Parmesan cheese in third
- Chicken:
- 1/3 c. flour
- 2 eggs, beaten
- 1 1/4 c. breadcrumbs
- 2/3 c. grated parmesan
- 4 (6-8 oz) boneless, skinless chicken breasts (thinly sliced)
- 1/3 c. vegetable oil
- Sauce:
- 1 T olive oil
- 2 fennel bulbs, trimmed and thinly sliced
- 2 1/2 c. (12 oz) cherry tomatoes, halved
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1 tsp drive thyme (or 1 T fresh thyme)
- 1/2 c. mascarpone cheese, at room temperature
White Chocolate Fruit Tart
By Jaclyn
Crust: Preheat oven to 300
- Crust:
- 3/4 cup butter, softened
- 1/2 cup confectioner's sugar
- 1 1/2 cups flour
- Filling:
- 1 pkg (10 oz) vanilla baking chips, melted
- 1/4 cup whipping cream
- 1 pkg (8 oz) cream cheese softened
- Various fruit (strawberries, blueberries, kiwi, etc)
- Glaze (OPTIONAL):
- 3 T sugar
- 2 tsp cornstarch
- 1/2 tsp lemon juice
- pineapple juice
Carrot Muffins
By Jaclyn
Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- 1 1/3 cups grated raw carrot (about 2-3 peeled carrots)
- 1 small apple, peeled and grated
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut (sweetened or unsweetened) (optional)
- 2 large eggs
- 1/2 cup safflower, corn, vegetable, or canola oil
- 1/2 teaspoon pure vanilla extract
- Cream Cheese Frosting: (optional)
- 1/4 cup unsalted butter, room temperature
- 1/2 cup cream cheese, room temperature
- 3 tablespoons confectioners' (powdered or icing) sugar
- 1/2 teaspoon pure vanilla extract
Mom's Pizzelles
By Jaclyn
Let eggs get to room temperature
- 6 eggs
- 1 1/2 cups sugar
- 1 stick margarine, melted
- 1 stick butter, melted
- 4 tsp baking powder
- 4 cups flour
- 2 oz vanilla extract