Jeenikeen's profile page
Recipes
Turkey Pot Pie
By jeenikeen
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 1/2 cup milk
Mushroom Barley Tourtiere
By jeenikeen
1. Make your pastry, chill, etc
- 2 tbsp oil
- 2 onions, diced
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground fennel
- 1 tsp thyme
- 1/2 tsp rubbed sage
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp coriander
- pinch nutmeg
- 8 cups chopped assorted mushrooms (I used oyster, cremini, and portabello)
- 1 tbsp light soy sauce
- 2 tbsp maple syrup
- 1/3 cup vegetable stock
- 1/2 cup red wine (or more vegetable stock)
- 2 cups cooked pot barley (cooked in vegetable broth is best)
- 1.5 cups diced potato, cooked for 3-5 mins, until slightly tender
- salt and papper to taste
- plain soy milk for brushing
Glazed Balsamic Chicken
By jeenikeen
This juicy chicken, with its sweet and sour glaze is so simple that you can make it from start to finish in 15 minu...
- 1/4 1/4cup cup(50 mL) (50 mL) all-purpose flour
- 1/4 1/4tsp tsp(1 mL) (1 mL) each salt and pepper
- 4 4boneless skinless chicken breastboneless skinless chicken breasts
- 2 2tbsp tbsp(25 mL) (25 mL) extra-virgin olive oil
- 3 3cloves garlic, minced
- 1/2 1/2tsp tsp(2 mL) (2 mL) crumbled dried sage or rosemary
- 1 1cup cup(250 mL) (250 mL) chicken stock
- 2 2tbsp tbsp(25 mL) (25 mL) balsamic vinegar
- 2 2tsp tsp(10 mL) (10 mL) liquid honey
- 1 1tbsp tbsp(15 mL) (15 mL) chopped fresh parsley
Lasagna Rolls
By jeenikeen
Lasagna rolls have the great flavors of lasagna but without all the mess!
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 bunch chard, spinach, or kale, chopped
- 1 cup ricotta cheese
- 2/3 cup mozzarella cheese, shredded
- 1 egg
- Salt and pepper
- 1 1/4 cup pasta sauce
Pull-Apart Easter Blossom Bread
By jeenikeen
In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt
- 6 cups all-purpose flour, or more if needed (divided)
- 1 tablespoon rapid rise yeast
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 3/4 cups milk
- 3 eggs, beaten
- 1 lemon, zested and juiced
- 1 egg yolk
- 1 tablespoon water
- 1/2 cup seedless raspberry jam
- 1 cup confectioners' sugar
Cherry Turnovers
By jeenikeen
In a large bowl, combine flour and salt; cut in shortening until crumbly
- FILLING:
- 2-2/3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 tablespoons cold water
- 2 cups fresh or frozen pitted tart cherries, thawed
- 1/2 cup sugar
- 2 tablespoons plus 1-1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- GLAZE:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Citrus Gumdrops
By jeenikeen
1. Line an 8 x 8 inch pan with tinfoil as neatly as you can and very lightly oil
- 1/2 cup lemon, orange or lime juice
- 1 tablespoon zest of citrus fruit of choice (finely chopped)
- 2 1/2 tablespoons powdered gelatin
- 3/4 cup water
- 2 cups extra fine granulated sugar
- Pinch of salt
- Food coloring to match flavor
- 1 cup (for covering gumdrops) extra fine granulated sugar
Blueberry Sauce Tested Recipe
By jeenikeen
Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth
- 3/4 - 1 cup (150 - 200 grams) granulated white sugar
- 1/2 tablespoon (8 grams) cornstarch (cornflour)
- 1/8 teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 2/3 cup (160 ml) water
- 1 pound (454 grams) or 3 cups of fresh blueberries, picked over
- 1/8 teaspoon pure vanilla extract (optional)
- Zest of 1 lemon
- 1 - 2 tablespoons lemon juice
Brussels Sprouts with Mushrooms
By jeenikeen
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through...
- 4 cups Brussels sprouts, trimmed and halved
- 1/2 pound whole mushrooms
- 5 tablespoons butter
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
- fresh lemon juice
Boeuf Bourguignon a La Julia Child
By jeenikeen
Total Time: 5 hrs Servings: 6 About This Recipe "This is the classic, adapted from "Mastering the Art of Fre...
- For the Stew
- 6 ounces bacon, solid chunk
- 1 tablespoon olive oil
- 3 lbs lean stewing beef, cut into 2-inch cubes
- 1 carrots, peeled and sliced
- 1 onions, peeled and sliced
- 1 teaspoon salt 1/4 teaspoon pepper, freshly ground 2 tablespoons flour 3 cups red wine ( a full bodied wine like Bordeaux or Burgundy or Chianti)
- 2 -3 cups beef stock ( Simple Beef stock is posted on the site, unsalted and defatted)
- 1 tablespoon tomato paste
- 2 garlic cloves, mashed ( you may choose to add more)
- 1 sprig thyme ( or 1/2 teaspoon dred thyme)
- 1 bay leaves, preferably fresh
- For the braised onions
- 18 -24 white pearl onions, peeled
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/2 cup beef stock
- salt & fresh ground pepper
- 1 bay leaves
- 1 sprig thyme
- 2 sprigs parsley
- For the Sauteed Mushrooms
- 1 lb mushrooms, quartered
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil