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Recipes
Overnight Honey-Almond Multigrain Ceral
By sybrmom
Combine oats, barley and water in microwave in 4 cup microwave safe bowl
- 1/2 c. steel cut oats
- 2 Tb uncooked pearl barley
- 1 1/4 c. water
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tb sliced almonds
- 1 Tb honey
Asian Quinoa
By sybrmom
Heat olive oil in a saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 2 green onions, chopped
Two Mushroom Veloute (Joel Robuchon)
By sybrmom
1.In a bowl, toss the chopped white mushrooms with the lemon juice
- 1 1/4 pounds white mushrooms—1 pound finely chopped, 1/4 pound thinly sliced
- 1 tablespoon fresh lemon juice
- 4 1/2 cups chicken stock or low-sodium broth
- 1 pound shiitake mushrooms, stems discarded and caps finely chopped
- 2 large garlic cloves, minced
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/4 cup crème fraîche
- 1 1/2 teaspoons ground coriander
- Chopped chervil or parsley, for garnish
Mint Chocolate Chip Cake (Pinterest)
By sybrmom
Butter and line the base of a two 9-inch cake tins (I only had a 22cm springform tin which I used for both cakes) a...
- For the icing:
- Mint Chocolate Chip Cake
- (makes one 9-inch cake, cake adapted from David Lebovitz's Devil's Food Cake recipe)
- 9 tbsp unsweetened cocoa powder
- 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
- 1 1/2 tsp salt
- 1 tsp bicarb soda
- 1/4 tsp baking powder
- 115 g (1 stick) unsalted butter, at room temperature
- 1 1/2 cups caster sugar
- 2 large eggs, at room temperature
- 1/2 cup strong coffee (or water, I used a weak coffee as I didn't want it overpower the mint)
- 1/2 cup whole or low-fat milk
- 280 g (2.5 sticks) unsalted (or slightly salted) butter
- 500 g icing sugar (about 4 cups), sifted
- 2-3 tsp peppermint essence, adjust to taste
- 150 g dark chocolate, very finely chopped or pulsed through a food processor
- green food colouring
- Optional: waffle ice cream cones to decorate
Teriyaki Chicken (Crockpot Girls)
By sybrmom
Layer vegetables/fruit/garlic first, then add the chicken on top
- 1 small bag of baby carrots
- 1 can chunked pineapple (we used 20 oz can)
- 1/2 large red onion cut in chunks
- 2 cloves garlic
- 4 chicken breasts or 6 thighs
- 1/2 cup teriyaki sauce
- Salt and Pepper to taste
Quinoa with Spice-Roasted Shrimp and Pistou (Food and Wine)
By sybrmom
1.In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, d...
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fennel seeds, chopped
- 1/4 teaspoon dried thyme
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 1/4 cup (packed) basil leaves
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh rosemary leaves
- 1 1/2 teaspoons fresh thyme leaves
- 1 garlic clove, smashed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups quinoa, rinsed
- 2 1/4 cups water
Butternut Squash Lasagna
By sybrmom
Preheat oven to 350 degrees F
- For béchamel:
- •4 tablespoons unsalted butter
- •2 1/2 cups diced yellow onion
- •2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices
- •1 3/4 cups vegetable broth
- •4 tablespoons chopped fresh thyme, divided use
- •4 tablespoons chopped fresh sage, divided use
- •2 15oz containers of ricotta
- •4 1/2 cups shredded mozzarella, divided use
- •1 cup shredded Parmesan, divided use
- •3 large eggs
- •3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)
- •Salt and pepper to taste
- •1 10oz package no-boil lasagna noodles
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
- •1 3/4 cups whole milk
- •Pinch of nutmeg
- •Salt and pepper to taste
- Equipment: 9 x 13 inch baking dish
Loukoumades with Honey Orange Sauce (Cooking Light)
By sybrmom
A 1-tablespoon cookie or ice cream scoop works nicely for spooning out portions of the soft, wet dough
- 1 tablespoon dry yeast
- 1 1/4 cups warm water (100° to 110°)
- 1 tablespoon canola oil
- 2 teaspoons grated orange rind, divided
- 1/2 teaspoon salt
- 1 large egg
- 13.5 ounces all-purpose flour (about 3 cups)
- 5 cups canola oil
- 1 cup fresh orange juice (about 2 oranges)
- 1 cup honey
- 1 1/2 teaspoons ground cinnamon
Chocolate Chip Pecan Cookie Bars (Food and Wine)
By sybrmom
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy ba...
- 1 cup pecans
- 4 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Blueberry Oatmeal Muffins
By sybrmom
Preheat oven to 400°. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal
- Ingredients:
- 1 2/3 cups quick-cooking oats
- 2/3 cup all-purpose flour (about 3 ounces)
- 1/2 cup whole wheat flour (about 2 1/3 ounces)
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups fat-free buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 2 cups frozen blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar