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Recipes
italien slow cooker beef sandwich with giardiniera aioli
By Gazelle
Beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seas, fennel seeds, 2 1/2 tsp salt and add...
- 4 pounds boneless beef chuck roast, quartered
- 2 red, orange or yellow peppers, seeded and sliced
- 1 small onion, halved and thinly sliced
- 2 cloves garlic, chopped
- 1- 15 ounce can diced tomatoes, with basil and oregano
- 2 tsp italien seas. recipe follows
- 1/2 tsp whole fennel seeds
- salt and pepper
- AIOLI
- 1 lg egg
- 2 cloves garlic, finely
- 1 tsp dijon mustard
- 1/2 cup e,v,o,o
- 1/2 veg oil
- 1- 16 ounce jar giardiniera drained and chopped
- salt and pepper
- 4- 12 to 14-inch french bread, halved crosswise, split and lighly toasted
- ITALIEN SEAS.
- 3 tbsp dried basil
- 3 tbsp dried marjoram
- 3 tbsp dried oregano
- 3 tbsp dried parsley
- 1 tbsp granulated sugar
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/4 tsp red pepper flakes
Spicy Rice and Beans
By Gazelle
Directions Saute onion, garlic, celery and jalapeno pepper in canola oil in large non stick frying pan for 3 minut...
- 1 cup onion, chopped
- 3 cloves garlic, smashed
- 1 ⁄2 cup celery, chopped
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 1⁄2 cups long grain brown rice, uncooked
- 1 ⁄2 cup grated carrot
- 2 3⁄4 cups water
- 1 tablespoon vegetable bouillon granules
- 1 bay leaf
- 1 (14 ounce) can red kidney beans or 1 (14 ounce) can pinto beans, drained
- 1 cup chopped tomato
- 1 ⁄2 cup fresh corn or 1⁄2 cup frozen corn
- 1 tablespoon fresh cilantro, chopped (optional)
- 2 tablespoons fresh parsley
Hearty Tortellini Soup
By Gazelle
Hearty tortellini soup with chickpeas and kale makes for a warm and healthy supper
- 2 tablespoons olive oil
- 2 cups chopped yellow onion, about 1 large
- 2 cups chopped fennel bulb, about 1 large
- 1/4 cup minced fresh garlic
- 2 (8-ounce) packages sliced cremini mushrooms
- 2 tablespoons unsalted tomato paste
- 8 cups unsalted vegetable stock
- 4 cups water
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 (15-ounce) cans fire-roasted diced tomatoes, undrained
- 2 (15-ounce) cans unsalted chickpeas, rinsed and drained
- 6 cups stemmed, chopped curly kale
- 1 1/2 (9-ounce) packages whole-wheat 3-cheese tortellini
- 1 1/2 tablespoons red wine vinegar
- 1/3 cup chopped fresh flat-leaf parsley
Asian Rice Pilaf
By Gazelle
In a saucepan, saute carrots, celery and onion in butter for 3-5 minutes
- 1/2 cup each sliced carrots and celery
- 1/2 cup chopped onion
- 3 tbsp butter
- 1 cup uncooked long grain rice
- 2 cups hot water
- 2 tbsp soy sauce
- 2 tsp sugar
- 2 tsp dried parsley flakes
- 2 tsp chicken bouillon granulated
- 1/2 tsp ground ginger
- 2 1/2 cups frozen peas, thawed
Baked French Toast
By Gazelle
made this for my family, very good
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Maple syrup
- Praline Topping, recipe follows
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Brenda's Turkey Pie
By Gazelle
I make these pies every year for the Holidays, and they are a HIT!
- 1/2 cup butter
- 2 cups chopped celery
- 2 cups chopped onions
- 2 cups chopped celery
- 1/2 cup flour and 2 to 3 tbsp chicken soup base
- 2 to 2 1/2 cups milk (more if no gravy)
- 1 can turkey gravy
- 1 tsp ground savory (if you don't like use another spice)
- salt and pepper to taste
- 4 to 6 cups chicken or turkey cooked and chopped
Easy Elephant Ears Recipe
By Gazelle
Preheat oven to 375°. Mix sugar and cinnamon
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 package (17.3 ounces) frozen puff pastry, thawed
Southwestern Chicken Panini
By Gazelle
* Puree a can of chipotles in adobo and keep in a jar in the refrigerator
- 2 cups fresh cilantro, leaves and stems, packed
- 4 garlic cloves
- 1 jalapeno, seeded and chopped
- 1 ⁄2 lime, juice of
- 2 tablespoons olive oil
- 1 pinch salt
- 1 ⁄4 cup mayonnaise
- 1 tablespoon canned chipotle chile puree (*)
- 1 ⁄2 teaspoon sugar
- butter, softened
- 4 slices bread, 1/2 inch thick
- 2 ounces monterey jack pepper cheese, thinly sliced
- 3 ounces rotisserie cooked chicken, torn into pieces
Oils, difference
By Gazelle
Nothing to add here......
- SESAME OIL: rich in flavor, low smoke point,best for low cooking and dressings.
- GRAPESEED OIL; full of anti-inflammatory antioxidants, neutral flavor mixes well with herbs and spices.
- WALNUT OIL; omega-3 fatty acids good for heart and brain, low smoke point,good for vinaigrettes or drizzled on veggies.
- Refrigerate nut oils so they'll last a full six months and won't turn rancid.
- AVOCADO OIL; high smoke point,nutty taste, it stays good longer then most about 1 year.
- PEANUT OIL; antioxidant also found in red wine, high smoke point good for stir frying, sauteeing, and roasting.
Browned Butter Carrot Cake with Cream Cheese Glaze
By Gazelle
Old-school form meets new-school flavors in this twist on carrot cake
- 1/2 cup unsalted butter
- 11 ounces whole-wheat pastry flour (about 3 cups)
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon table salt
- 1/8 teaspoon ground cloves
- 1 1/4 cups granulated sugar
- 1/3 cup canola oil
- 1 1/4 teaspoons vanilla extract, divided
- 2 large eggs
- 3/4 cup plus 3 Tbsp. fat-free evaporated milk, divided
- 2 cups finely shredded peeled carrots
- Baking spray with flour
- 3 ounces 1/3-less-fat cream cheese, softened
- 3/4 cup powdered sugar
- 3 tablespoons chopped pecans, toasted