Jarren's profile page
Recipes
COLESLAW DRESSING
By jarren
Combine all ingredients and toss with coleslaw
- 1 cup mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp honey
- 3/4 tsp celery seeds
- 1 tsp salt
- 1/2 tsp freshly ground black pepper.
POTATO & CELERY ROOT PUREE
By jarren
Place celery rout and potatoes in large saucepan
- 1 , 1 1/4 lb celery root (celeriac), peeled, cut into 1/2" pieces
- 6 large red potatoes, peeled, cut into 1" pieces
- Salt
- 3/4 cup whipping cream
- 1/4 cup butter
- 3/4 package Boursin chives cheese
- Celery salt
JAPANESE SALAD DRESSING
By jarren
Combine all ingredients in a blender for 30-45 seconds until smooth
- 1/2 cup onion, minced
- 1/2 cup peanut oil
- 1/3 cup sake (rice wine)
- 2 tbsp water
- 2 tbsp ginger, minced or 1 tsp ginger powder
- 2 tbsp celery, minced
- 4 tsp soy sauce
- 2 tsp white sugar
- 1/2 tsp garlic, minced
- 2 tbsp ketchup
- 2 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
TANGLE RIDGE CEDAR PLANK SALMON
By jarren
Drill holes in cedar plank and soak in water for at least one day
- Filet of salmon
- untreated cedar plank
- 26 oz Tangle Ridge Whiskey
- 3 cups brown sugar
- 1 cup fresh dill
CHICKEN & ALMOND STIR-FRY
By jarren
In a small bowl, whisk orange juice with oyster and soy sauces, sesame oil, ginger and cornstarch until dissolved
- 1/3 cup orange juice
- 2 tbsp oyster sauce or hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp dark sesame oil
- 1 tbsp finely grated fresh ginger, or 2 tsp bottled minced ginger
- 2 tsp cornstarch
- 3 skinless, boneless chicken breasts
- 1 small red onion
- 1 green bell pepper, seeded
- 1 red bell pepper, seeded
- 1 large bunch broccoli
- 1 tbsp vegetable oil
- 1/2 cup whole almonds, skin on
- 1 cup coarsely chopped fresh cilantro, or basil
WILD RICE & SHITAKE SALAD
By jarren
In 6 cups boiling water, cook rice until tender and most grains have split open, about 40 minutes Drain; place in ...
- 1 1/2 cups wild rice
- 12 oz shitake mushrooms (can use cremini, oyster or button mushrooms)
- 2 tbsp olive oil
- 1 green pepper, diced
- Half large sweet onion, chopped
- 2 stalks celery, diced
- 2 pinches salt
- 2 tbsp wine vinegar
- 2 tbsp soy sauce
- 2 tsp fresh thyme leaves
- 1 tsp sugar
- 1/3 cup chopped parsley
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Pinch black pepper
PORK TENDERLOIN SATAYS
By jarren
Trim any fat from pork, cut into 1 inch thick slices
- 1 lb boneless pork tenderloin (can be chicken or beef)
- 1 half-inch thick slice ginger root, finely chopped
- 4 cloves of garlic, minced
- 1/4 cup teriyaki sauce
- 3 tbsp vegetable oil
- 2 tbsp chopped fresh coriander
- 2 tbsp rice vinegar
- 2 tsp lemon juice
- 1/4 tsp hot pepper sauce
- 1 tbsp Hoisin sauce
- 1 tbsp sherry
- 1/3 cup smooth peanut butter
- 1/4 cup finely chopped green onion
MOROCCAN CHICKEN & COUSCOUS
By jarren
Combine the carrots and 1 cup water in a saucepan over medium-high heat
- 2 carrots, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 1/4 lbs skinless, boneless chicken breasts, cut into 1 1/2" pieces
- Kosher salt and freshly ground pepper
- 1 large onion, chopped
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 cup couscous
- 1 , 15-oz can no-salt-added chickpeas, drained and rinsed
- 1/4 cup chopped dried apricots
- Grated zest of 1/2 lemon,
- Juice of 1 lemon
- 1/2 cup chopped fresh cilantro
QUINOA CITRUS SALAD
By jarren
Cook quinoa in simmering water covered, for about 15 minutes; let cool
- 1 1/2 cups quinoa
- 3 1/2 cups simmer water
- 1/4 cup chopped green onions
- 1 sliced fennel bulb
- Segments from 1 orange
- 1/4 cup olive oil
- 1/4 cup orange juice
- Salt and pepper, to taste
- 1/4 cup toasted pine nuts
CHEESE MAC-TOPPED CASSEROLE
By jarren
Prepare Kraft Dinner as directed on package, using the Sensible Solution directions
- 1 pkg. (225 g) Kraft Dinner Macaroni and Cheese
- 1 lb. (450 g) extra-lean ground beef
- 3 cloves garlic, minced
- 1-1/2 tsp. dried oregano leaves
- 1 can (19 fl oz/540 mL) diced tomatoes with garlic and olive oil, undrained
- 2 cups frozen green beans, thawed, drained
- 1 cup Shredded Mozzarella Cheese