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Recipes
STIR-FRIED SNAP PEAS & RED PEPPERS
By jarren
Trim and slice 8 oz. snap peas on the diagonal into 1-inch pieces (2 1/2cups)
- 2 1/2 cups (8 oz) snap peas
- 1 large red bell pepper
- 1/2 medium sweet onion into 1/2 inch pieces
- peanut oil
- 1 tbsp thinly sliced cilantro
- 2 tsp seasoned rice vinegar
- 1 tsp Asian sesame oil
- 1 tsp toasted sesame seeds
- 3/4 tsp kosher salt
CAULIFLOWER WITH MUSTARD-LEMON BUTTER
By jarren
Preheat oven to 400°F. Butter rimmed baking sheet
- 1 small head of cauliflower (about 1 3/4 pounds)
- 1 teaspoon coarse kosher salt
- 6 tablespoons (3/4 stick) butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons whole grain Dijon mustard
- 1 1/2 teaspoons finely grated lemon peel
- 1 tablespoon chopped fresh parsley
SALSA-BAKED GOAT CHEESE
By jarren
Heat the oven to 350 degrees
- 1/4 cup pine nuts or coarsely chopped walnuts or pecans
- 1 4-ounce log goat cheese
- 1 3-ounce package cream cheese, softened
- 1 cup Salsa
- A tablespoon or so chopped fresh cilantro, for garnish
CHEWY CHOCOLATE PEANUT BARS
By jarren
Tastes like Almond Roca and makes enough to treat about five dozen connoisseurs
- 2 cups (500 ml) rolled oats
- 1 cup (250 ml) graham wafer crumbs
- 3/4 cup (175 ml) brown sugar
- 1/4 teaspoon (1 ml) baking soda
- 1/2 cup (125 ml) salted peanuts
- 1/2 cup (125 ml) corn syrup
- 1/2 cup (125 ml) butter, melted
- 1 teaspoon (5 ml) vanilla
- 1 6-ounce package (170 g) semisweet chocolate chips
- 1/2 cup (125 ml) peanut butter
SUPER SALAD DRESSING
By jarren
Mix all of the above together and enjoy it with delicious flower and herb salad
- 1/3 cup (75 mL) olive oil
- l cup (250 mL) balsamic vinegar
- l tsp. (5 mL) salt
- 3 tsp. (15 mL) soya sauce
- 2 tsp. (10 mL) honey
- l tsp. (5 mL) Dijon mustard (or any other mustard
- 2 tbsp. (25 mL) water
OVERNIGHT ORANGE FRENCH TOAST
By jarren
Combine milk, eggs, and orange juice concentrate in blender, blend well
- French Toast:
- 1 1/2 cups milk 375 mL
- 6 eggs
- 3 tbsp frozen orange juice 45 mL
- concentrate, thawed
- 8 slices day old French
- bread 1.2-2.5 cm (1/2-1") thick
- Buttery Orange Marmalade Sauce:
- 3/4 cup butter 175 mL
- 3/4 cup marmalade 175 mL
HY'S CHEESE TOAST WITH CHEDDAR SOUP
By jarren
Butter: To clarify butter, heat butter in small saucepan over low heat until melted
- Loaf of French bread
- 6 oz cheese sauce (canned soup will do)
- 6 oz Parmesan cheese
- 4 oz clarified butter
- 1 garlic clove
SCALLOPED POTATOES WITH CHEESE (Jean)
By jarren
Layer 1/3 of potatoes in a buttered 8 cup baking dish
- 4 cups sliced potatoes
- 2 tbsp flour
- 1 tsp salt
- 1/8 tsp pepper
- 3 tbsp margarine
- 3 c milk, scalded
- 1/2 cup shredded cheese
CUCUMBER SALAD WITH SOUR CREAM & DILL DRESSING
By jarren
In a medium bowl, combine sour cream, lemon juice, and dill
- 1/2 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh dill, plus more for garnish (optional)
- Coarse salt and ground pepper
- 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
BLUEBERRY BISCOTTI
By jarren
Preheat the oven to 350 degrees
- 3 tablespoons (43 grams) unsalted butter, softened
- 1/2 cup plus 2 tablespoons (125 grams) sugar
- 1 1/2 cups plus 2 tablespoons (235 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder •Pinch of salt
- Grated zest of 1 lemon •2 large eggs
- 2/3 cup (80 grams) slivered almonds
- 1/3 cup (50 grams) blueberries
- 1 tablespoon (6 grams) anise seeds
- Special Equipment: Electric mixer fitted with the flat beater attachment Baking sheet with parchment or wax paper