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Recipes
Vegetable Pasta Gratin
By jeenikeen
Preheat oven to 425 ˚F. In saucepan melt butter over medium heat and whisk in flour and thyme
- Gratin Topping:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp dried thyme leaves
- 3 cups warm milk
- 1 1/2 cups shredded old cheddar or
- asiago cheese
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups rotini or fusilli pasta
- 3 cups chopped broccoli or
- frozen California style mixed vegetables
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup butter
- 1/4 cup chopped fresh Italian parsley
- 2 tbsp grated Canadian Parmesan cheese
Potato Crescent Rolls
By jeenikeen
Place potatoes in a saucepan, and cover with water
- 2 potatoes, peeled and cut into 1 inch cubes
- 1 (.25 ounce) package active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 2/3 cup shortening
- 2 eggs
- 1 1/2 teaspoons salt
- 6 1/2 cups all-purpose flour
- 1/4 cup butter, melted
White Balsamic Roasted Vegetables
By jeenikeen
Peel beets and cut into wedges
- 2 bunches golden beets (about 6 to 8 beets total)
- 1-3/4 cups cubed turnip
- 1-3/4 cups cubed butternut squash
- 4 cups Brussels sprouts
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp liquid honey or maple syrup
- 2 tbsp white balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme leaves
- 3/4 tsp each salt and pepper
- 1/2 tsp finely grated orange or lemon peel
- Chopped fresh parsley (optional)
Wontons
By jeenikeen
In a large skillet, cook the TVP over medium heat until browned
- 1/2 cup TVP bits
- 1/4 lb mushrooms, chopped
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh ginger root
- 2 tablespoons chopped water chestnuts
- 1 teaspoon cornstarch
- 1/4 teaspoon garlic salt
- 1 pinch white sugar
- 1 tablespoon dry sherry
- 1 teaspoon chili oil
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 (16 ounce) package wonton skins
- 1 pinch garlic salt
Panzanella (bread salad)
By jeenikeen
Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary
- 2 cups 1/2-inch stale bread cubes, or more to taste
- 1/4 cup olive oil, or to taste
- 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste
- 1 pint cherry tomatoes, halved
- 2 tablespoons red wine vinegar, or more to taste
- 2 tablespoons extra-virgin olive oil, or more to taste
- 1/2 teaspoon minced garlic, or to taste
- 1 pinch white sugar
- salt and freshly ground black pepper to taste
- 4 leaves fresh basil, thinly sliced, or more to taste
Chicken Cacciatore with Pasta
By jeenikeen
1. Preheat oven to 325* F
- One 4-5 lb chicken, cut into pieces
- Salt and Pepper
- 2 Tbsp Olive Oil
- 1 medium Red onion, thinly sliced
- 1 cup mixed Olives
- 4 garlic cloves, thinly sliced
- 1/2 cup white wine
- 1 cup chicken stock
- 1 , 28 oz. can of plum tomatoes in their juice
- 2 tsp dry Thyme
- 2 tsp dry Oregano
- Handful fresh Basil, Chopped
- 1 Tbsp Flat Leaf Parsley
- 1 lb Pasta, your choice of fresh noodles (pezzi)
- 4 oz. Butter, cold
Vegan 'Deviled Eggs'
By jeenikeen
What you do: 1. Preheat oven to 350 degrees F, and grease a cookie sheet
- 6 new potatoes, peeled and halved
- 2 tablespoons olive oil
- 4 tablespoons vegan mayonnaise
- 1 teaspoon yellow mustard
- 1 to 2 tablespoons finely chopped onion
- dash hot sauce
- dash garlic powder
- salt and pepper, to taste
- dash turmeric , optional, for yellow color
- paprika, for dusting
Chicken & Kale Pie w/ Sweet Potato Crust | Chef Fabio Viviani
By jeenikeen
Serves 4 to 6
- 3 medium sweet potatoes, peeled and chopped
- 1 1/2 Tbsp olive oil
- 1/4 cup milk
- Cooking spray
- 2 large carrots, finely chopped
- 1 onion, chopped
- 1 Tbsp fresh Thyme
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 3 cups fresh kale, coarsely chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan Cheese
- Salt and Pepper
Pineapple Upside-Down Muffins
By jeenikeen
Preheat the oven to 400 degrees F (200 degrees C)
- 1 (10 ounce) can pineapple slices in juice, drained
- 2 tablespoons brown sugar
- 2 tablespoons chopped walnuts (optional)
- 1/2 cup regular rolled oats
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 eggs
- 1/2 cup packed light brown sugar
- 1/4 cup canola oil
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple
- 1 cup grated carrot
- 3/4 cup raisins
- 1/4 cup chopped walnuts
Root Vegetable Gratin
By jeenikeen
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray
- 3 3 1/8-inch-thick pounds assorted root vegetables, peeled (see Tip) and cut into 1/8-inch-thick slices
- 3 3 3 tablespoons extra-virgin olive oil, divided
- 1 1 1 cup thinly sliced shallots
- 1 1/3 1 1/3 1/3 cups low-fat milk, divided
- 3 3 3 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups finely shredded Gruyère cheese, divided
- 1 1 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon freshly ground pepper
- 1 1 1 cup fresh whole-wheat breadcrumbs, (see Tip)