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Recipes
Pecan Pie Bars
By jeenikeen
Line bottom of a jelly roll pan (12 1/2 x 17 1/2 inches) with parchment paper and set aside
- Sweet Tart Dough Crust
- 2 sticks unsalted butter, soft
- 1 1/4 cups confectioners powdered sugar
- 1 large egg + 2 egg yolk
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- Pecan Filling
- 2 cups light brown sugar
- 3 sticks unsalted butter
- 1 cup honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 orange, no white bitter pith
- 2 teaspoons cinnamon
- 2 pounds/3 bags (12 ounces each) pecan pieces
Brussels Sprout Slaw
By jeenikeen
Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon brown mustard
- Salad:
- 1 pound Brussels sprouts, shredded
- 1/2 cup dried cherries or cranberries
- 1/2 cup slivered almonds
- 1/2 cup grated Parmesan cheese
Hearty Vegetable Stock (Vegan)
By jeenikeen
1. Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches
- 1 ounce dried mixed mushrooms such as oyster, porcini, or morel
- 1 medium yellow onion, split in half
- 1 large carrot, roughly chopped
- 3 stalks celery, roughly chopped
- 2 to 3 leeks, greens only (reserve whites for another use)
- 3 cloves garlic, smashed
- 1 (4-inch) piece kombu (see note above)
- 3 bay leaves
- 6 sprigs thyme
- 6 sprigs parsley
- 1 tabespoon whole black peppercorns
- 1 teaspoon fennel seed
- 1 teaspoon coriander seed
Fanciful Raspberry Ribbons
By jeenikeen
In a mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds
- 1 cup butter, softened
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 egg, slightly beaten
- Raspberry jam or jelly
- Powdered Sugar Glaze
- 3/4 cup sifted powdered sugar
- 1/4 teaspoon almond flavoring
- 3 - 4 teaspoons milk
Bernadette’s Popovers
By jeenikeen
Preheat oven to 450 Spray a 12 cup muffin pan with Pam or other nonstick cooking spray
- 4 eggs ***
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
Lentil and Mushroom Shepherd’s Pie
By jeenikeen
Peel and dice the potatoes
- 8 large or 10 medium potatoes (Yukon gold works well)
- 2 tablespoons Earth Balance or other vegan butter
- 1/2 cup unsweetened rice milk or other nondairy milk
- Salt to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces cremini or baby bella mushrooms, sliced
- Two 15-ounce cans lentils with their liquid
- 2 tablespoons dry red wine, optional
- 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos
- 2 to 3 teaspoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
- 1/2 teaspoon dried thyme
- 3 tablespoons cornstarch or arrowroot
- 8 to 10 ounces baby spinach or arugula leaves
- Freshly ground pepper to taste
- 1 cup fresh bread crumbs
Blueberry and Cream Cookies
By jeenikeen
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
- 1/2 cup plus 2 tablespoons light corn syrup
- 2 large eggs
- 5 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 1 1/2 cups Milk Crumbs (click for recipe)
- 1 1/2 cups dried blueberries
- Stand mixer with paddle attachment
Oatmeal Muffins with Dates, Cranberries and Pecans
By jeenikeen
1. Preheat the oven to 400 degrees F
- 1 cup traditional rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup finely chopped pecans (or walnuts)
- 1/3 cup chopped dates
- 1/3 cup dried cranberries (or raisins)
- 4 ounces (1/2 cup) unsalted butter, melted and cooled
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
Mixed Mushrooms Pasta Stroganoff
By jeenikeen
Serves: 4 to 6 Heat the oil in a large skillet or stir-fry pan
- Cashew Cream:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 8 ounces cremini (baby bella) mushrooms, cleaned and sliced
- 8 to 12 ounces other mushroom variety of your choice (shiitakes,
- morels, portobellas, etc.), cleaned and sliced
- 1/2 cup dry white wine
- 10 to 12 ounces spiral pasta or quinoa or spelt ribbon noodles
- 1 tablespoon Earth Balance or other vegan buttery spread
- 1 recipe homemade Vegan Sour Cream or store-bought, or Cashew Cream (recipe follows)
- Salt and freshly ground pepper to taste
- Chopped fresh parsley for garnish
- 1 cup raw cashews
- 2 tablespoons plain rice milk or other unsweetened nondairy milk
- 1 tablespoon lemon juice, or to taste
- 1/2 teaspoon salt
Pan-Roasted Halibut with Mushrooms and Lemon Butter Sauce
By jeenikeen
Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup clamshell mushrooms, or more to taste
- salt and freshly ground black pepper to taste
- 2 (7 ounce) halibut fillets
- 1 pinch cayenne pepper, or to taste
- 1/4 cup water
- 1/2 lemon, juiced
- 1 1/2 tablespoons butter, room temperature but not soft
- 1 tablespoon chopped flat-leaf Italian parsley