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Recipes
Grapefruit Salad
By Demi
Whisk First 4 ingredients Add Rest Toss
- 2 TBSP Grapefruit Juice
- 3 TBSP Olive Oil
- 2 Tsp Honey
- 2 TBSP Mint
- 3 Medium Grapefruits
- 1/3 English Cucumber
- 100 g Feta Cheese
- Red Onion**
Homemade Granola Bars
By Demi
Mix all ingredients and press into greased pan, 11 X 13
- 2 Cup Oats
- 1 cup brown sugar
- 1 Cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp vanilla
- 1/2 Cup honey
- Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.
Pulled Pork Sandwiches with Homemade BBQ Sauce
By Demi
PORK: Remove the pork from the refrigerator and let it come to room temperature before proceeding
- EMERIL'S ESSENCE CREOLE SEASONING:
- 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
- 4 teaspoons Essence, recipe follows
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- Homemade Barbecue Sauce, recipe follows
- 10 to 12 sandwich buns
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- HOMEMADE BBQ SAUCE:
- 4 tablespoons unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic, finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons Essence, recipe follows
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar
- 6 tablespoons dark brown sugar
Organic Harvest Squash Risotto
By Demi
In a large saucepan, heat the chicken or vegetable stock on low heat
- 6 to 7 cups Sun Harvest chicken or vegetable broth
- 2 Tbsp. Sun Harvest butter
- 1 medium organic yellow onion, diced (about 1/2 cup)
- 1 1/2 cups organic winter squash (such as butternut or acorn), diced
- 2 cups organic Arborio rice
- 2 tsp. sea salt
- 1/2 tsp. ground white pepper
- 1 cup dry white wine (such as Chardonnay or Fumé Blanc)
- 1 cup Parmigiano Reggiano, grated
- 1 Tbsp. rubbed sage
- Freshly cracked black pepper
Oregano and Onion Bread
By Demi
Heat oil in heavy small skillet over medium heat
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 1/2 cups warm water (105°F; to 115°F.)
- 1 envelope dry yeast
- 1 teaspoon sugar
- 4 1/2 cups (about) unbleached all purpose flour
- 2 1/2 teaspoons salt
- 1/4 cup chopped fresh oregano
- 1 egg, beaten with 1 tablespoon water
Herb Crusted Standing Rib Roast
By Demi
Preheat oven to 450F. Place roast on a rack coated with cooking spray; place rack in a roasting pan
- 1 (4 1/2 lb) standing rib roast, trimmed
- cooking spray
- 1 tbsp whole black peppercorns, cracked
- 2 tsp salt
- 2 tbsp dijon mustard
- 1/2 cup sliced shallots
- 3 garlic cloves, crushed
- 3 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 1 1/2 cups fat-free beef broth
- 1 cup dry red wine
- 1 tsp butter
Bliss Balls
By Demi
In food processor combine dates with orance juice and zest, vanilla, nuts, seeds, and coconut
- 1 cup dried, pitted dates, soaked and drained
- 1 tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla
- 1/4 cup almonds, toasted - or raw, soaked and dehydrated
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1/2 cup unsweetened shredded coconut
- additional 1/2 cup coconut, sesame seeds, or cocoa for rolling
Mini Vanilla Macaroons
By Demi
Preheat oven to 350 Line baking sheet with parchment paper or use Silpat Whisk egg whites, maple syrup, extracts...
- 2 large egg whites
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon sea salt
- 2 cups unsweetened, shredded coconut
Spicy Two-Bean Vegetarian Chili
By Demi
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, thinly sliced
- 1 red bell pepper, seeded, chopped
- 3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
- 1 28-ounce can crushed tomatoes with added puree
- 3 cups water
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 1/2 cup bulgur*
- 2 tablespoons white wine vinegar
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
Grilled Fresh Vegetables with Dijon-Herb Sauce
By Demi
Prepare a grill for medium-high heat or pre-heat broiler
- SAUCE:
- 1/4 cup extra virgin olive oil
- 2 tbsp finely chopped shallots
- 2 garlic cloves, peeled and finely minced
- 1 tbsp dijon mustard
- 2 tsp freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 2 tsp finely minced fresh tarragon (or 1/4 tsp dried)
- 1 tbsp finely minced fresh thyme (or 3/4 tsp dried)
- salt and freshly ground black peper
- VEGETABLES:
- 1 small sweet potato, peeled, halved lengthwise, and cut into 1/2 inch slices
- 1 large carrot, peeled and cut diagonally into 1/2 inch slices
- 1 medium parsnip, peeled and cut diagonally into 1/2 inch slices
- 1 large zucchini, trimmed, cut lenthwise into quarters and halved
- 1 red onion, cut into 3/4 inch slices
- 1 large red bell pepper, seeded and cut lengthwise into 6 pieces
- 1 portobello mushroom, cleaned, stem removed, and cut into quarters
- olive oil spray
- salt and freshly ground black pepper
- finely chopped flat leaf parsley (for garnish)