Jarren's profile page
Recipes
GOAT CHEESE AND GRAPE CROSTINI
By jarren
Preheat oven to 375F degrees
- Sourdough baguette
- Olive oil
- 8 oz soft fresh herbed chevre
- 1 1/2 lbs assorted grapes
BROCCOLI RABE WITH SUN-DRIED TOMATOES
By jarren
Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths
- 2 pounds broccoli rabe
- 1 tablespoon plus 2 teaspoons olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon sugar
- 8 oil-packed sun-dried tomatoes, drained and thinly sliced (1/2 cup)
- 2 teaspoons balsamic vinegar
- Coarse salt and ground pepper
HERBED CREAM OF TOMATO SOUP
By jarren
In sauce, heat oil over medium heat; cook shallot, stirring occasionally, until softened, about 5 minutes
- 1 tbsp olive oil
- 1 shallot, diced
- 1/2 clove garlic, minced
- 2 cups good-quality plain tomato sauce
- 2 cups sodium-reduced vegetable or chicken broth
- 1/4 cup tomato paste
- 1/2 cup whipping cream
- 1/2 tsp sugar
- 1/4 tsp each salt and pepper
- 1 tbsp each chopped fresh basil and fresh tarragon
WHIPPED CRANBERRY SHORTBREAD
By jarren
With mixer on medium speed, whip butter and icing sugar until fluffy
- 1 cup butter, softened to room temperature
- 1/2 cup icing sugar
- 1 1/2 cups flour, plus more as needed
- 1/4 tsp baking powder
- 1/2 cup dried cranberries, chopped
CHEDDAR CHUTNEY TARTS
By jarren
Preheat oven to 400 F (200 C)
- 8 oz pkg cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1 garlic clove, minced
- 1-2 tsp curry powder
- 1/3 cup mango chutney
- 4 green onions, finely chopped
- Pinch of cayenne pepper
- Dash of Worcestershire sauce
- 14 oz pkg frozen puff pastry, thawed
DILLED COLESLAW
By jarren
Salad: Put shredded vegetables in a large salad bowl
- Salad:
- 1 small head green cabbage, finely shredded to the core
- 4 green onions, diced
- 1 carrot, shredded
- 4 strips bacon, cooked and diced
- Dressing:
- 1/4 cup (60 mL) minced fresh dill weed
- 1/2 cup (125 mL) mayonnaise
- 1 tsp (5 mL) Dijon mustard
- 1/4 cup (60 mL) rice or white vinegar
- 1/4 cup (60mL) milk, yogurt or sour cream
- Freshly grated black pepper, salt
LIME & GINGER SHRIMP
By jarren
Coat shrimp with oil and chill (can be left overnight)
- 2 lb medium-sized shrimp, peeled and deveined
- 2 tbsp grapeseed oil
- Zest of 4-5 limes, finely minced (use hasp)
- Juice of 1-2 limes or lemons
- 3 tbsp fresh grated ginger (use zester or hasp)
- Sea salt
- 1 tbsp chili sauce, such as Sambal Olek
MEDITERRANEAN LINGUINE WITH SHRIMP & FETA
By jarren
Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8...
- 1/2 900-g pkg linguine pasta
- 2 tsp olive oil
- 454-g pkg frozen raw large shrimp, thawed
- 1 medium onion, chopped
- 2 garlic closed, minced
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried oregano
- 1/4 cup white wine
- 796-ml can diced tomatoes, drained
- 1/2 cup Kalamata olives, pitted and halved
- 1 tbsp capers, drained
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley, optionl
CHIMICHURRI SAUCE
By jarren
In food processor, pulse the parsley, cilantro, green onions, red wine vinegar, garlic, salt, pepper and hot pepper...
- 5 cups packed fresh parsley
- 1 cup packed fresh cilantro
- 4 green onions,cut crosswise in thirds
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch hot pepper flakes
- 3/4 cup extra virgin olive oil
- 1/4 cup water, if needed
AUTHENTIC GERMAN POTATO SALAD
By jarren
Place the potatoes into a pot, and fill with enough water to cover
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tbsp white sugar
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley