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Recipes
Super Summertime Lentil Soup
By bakers_delight85
In a large Dutch oven or stockpot, combine stock, lentils, mushrooms, carrots, celery, onion, garlic, and thyme
- 8 cups chicken or vegetable stock
- 1 cup green lentils, rinsed and sorted
- 8 ounces mushrooms, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery including leaves, chopped
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried thyme
- 1/4 cup chopped fresh dill or parsley
- Salt and freshly ground black pepper
Spicy Chicken Stew
By bakers_delight85
In a Dutch oven, cook chicken and garlic in oil for 5 minutes
- 3 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
- 2 tsp. minced garlic
- 2 Tbsp. olive oil
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14 1/2 ounces) diced tomatoes with onions, undrained
- 1 cup lime-garlic salsa
- 1 tsp. ground cumin
- 1/2 cup minced fresh cilantro
- Sour cream, optional
Warm Shrimp & Arugula Salad
By bakers_delight85
Combine arugula, basil, corn and tomatoes in a large bowl
- 12 cups loosely packed arugula leaves
- 2 cups loosely packed fresh basil leaves, torn if large
- 1 1/2 cups fresh corn kernels (from about 2 ears)
- 1 1/2 cups cherry tomatoes or grape tomatoes, halved
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1/2 Tbsp. lemon juice
- 1 1/2 Tbsp. balsamic vinegar
- 2 tsp. grainy mustard
- 1/2 tsp. coarse sea salt or kosher salt, divided
- 1 pound raw shrimp (21-25 per pound), peeled and deveined, tails removed if desired
- 2 cups herb-garlic croutons, preferably whole grain (optional)
- Freshly ground pepper to taste
- 1/2 cup grated Asiago or Parmesan cheese
Peanut Butter Bread
By bakers_delight85
Preheat the oven to 350 degrees
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup salted butter, softened to room temperature
- 1/2 cup sugar
- 1/4 cup firmly packed dark brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 tsp. vanilla
- 1 cup milk
Lime Olive Oil Muffins
By bakers_delight85
Preheat oven to 425ºF. Spray muffin tin with cooking spray or line with paper liners
- 2 cups Blanched Almond Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1/2 teaspoons Cinnamon
- 1/4 cups Raw Turbinado Sugar
- 2 whole Eggs
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Vanilla
- 2 Tablespoons Fresh Lime Juice (from 1 Lime)
- 1-1/2 teaspoon Lime Zest (from 2 Limes)
Crisp Cheese Twists
By bakers_delight85
In a large bowl, combine the flour, cornmeal and salt
- 1 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp. salt
- 1/4 cup shortening
- 1 1/4 cups shredded cheddar cheese
- 1/3 cup cold water
- Grated Parmesan cheese, optional
Easy One-Pot Macaroni and Cheese
By bakers_delight85
For a speedy meal-in-one dinner, add 3 to 4 cups small broccoli florets to the pot of boiling pasta for the last 3 ...
- 2 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tsp. Dijon mustard
- Salt and cayenne pepper
- 2 cups elbow macaroni
Chicken Ragu
By bakers_delight85
Serve this with a pasta that catches and holds the sauce such as fusilli or rotini
- 2 Tbsp. olive oil
- 2 medium carrots, peeled and chopped (about 1 cup)
- 2 medium celery stalks, chopped (about 2/3 cup)
- 1 large onion, chopped (about 1 1/2 cups)
- 1 yellow bell pepper, chopped (about 1 1/2 cups)
- 2 ounces salami, diced (about 1/2 cup)
- 2 large garlic cloves, chopped (about 1 Tbsp.)
- 8 ounces baby portobello (cremini) mushrooms, sliced
- 4 boneless, skinless chicken thighs, cut into 1/2-inch cubes
- One 28-ounce can crushed tomatoes in puree
- 1/2 cup red wine
- 1/2 cup reduced-sodium chicken broth
- 2 tsp. chopped fresh rosemary
- 3/4 tsp. crushed fennel seeds
- 1/8 tsp. crushed dried red pepper flakes
- Freshly grated Parmigiano-Reggiano, optional
Spinach Shrimp Fettucine
By bakers_delight85
Cook fettucine according to package directions
- 1 pound uncooked fettucine
- 1 package (6 ounces) baby spinach
- 4 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 medium plum tomatoes, seeded and chopped
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 cup shredded Parmesan cheese
Quinoa with Eggplant and Roasted Red Peppers
By bakers_delight85
Serve vegetable mixture over rice for alternate version
- 3 tablespoons oil, divided
- 1/2 onion, diced
- 3 globe eggplants, quartered lengthwise and then chopped 1/2-1 inch thick
- 3 cloves garlic, diced, divided
- 1 small jalapeno, diced (seeds removed)
- 1 splash balsamic vinegar
- 1/2 cup sliced roasted red peppers
- 1/2 cup feta (omit for vegan version)
- 1 cup quinoa, rinsed and drained
- 1 1/2 cups chicken or vegetable broth