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Recipes
Zucchini Spaghetti with Peas, Crème Fraîche and Pesto
By Chezlamere
Take a box grater and place it on its side with the side with the largest grating holes on it face up
- 1 medium zucchini, washed
- 1 tsp olive oil
- 1 clove of garlic, peeled + finely minced
- 2 tsp basil pesto
- 1 tbsp crème fraîche, cream cheese, ricotta or mascarpone (half-fat, full fat, whatever you want!)
- 1 handful of fresh or frozen peas
- salt and pepper
- lemon
English Muffins
By Chezlamere
alton brown's recipe pic from tipsybaker
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 cup hot water
- 1 envelope dry yeast
- 1/8 teaspoon sugar
- 1/3 cup warm water
- 2 cups all-purpose flour, sifted
- Non-stick vegetable spray
- Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
Quick Coconut Cake
By Chezlamere
courtesy family table cookbook
- 3/4 lb (3 sticks)butter softened plus butter for the pan
- 2 cups all purpose flour, plus flour for the pan
- 2 cups sweetened shredded coconut
- 2 tsp baking powder
- 1 tsp salt
- 2 cups sugar
- 4 large eggs at room temp
- 2 tsp vanilla extract
- 1 tsp coconut extract
Sweet potato salad with rajas, onions and oregano dressing
By Chezlamere
Roast the poblanos on a grill or over the flame of a gas stove, until the skin is blackened and blistered
- 2 poblano peppers
- 1 to 1 1/2 lbs. sweet potatoes
- 1 teaspoon salt
- 1 medium red onion, or white if that’s all you have (If you have white, use less; the red has a more mellow oniony flavor)
- 1/3 c. olive or canola oil
- 3 tablespoons rice or champagne vinegar
- 1 teaspoon Mexican oregano, or regular oregano
- 1/2 teaspoon ground black pepper, or as I like to measure it, “about 18 or 20 grinds in a row” (I hate measuring fresh-ground pepper)
- 1 can tuna packed in water, drained; or 1 chicken breast, poached and shredded
- One hefty handful of cilantro leaves, grabbed off the top of the bunch and rinsed
Red Pepper Jelly
By Chezlamere
- Pulse bell peppers with red-pepper flakes and smoked paprika, if using, in a food processor until finely choppe...
- Red Pepper Jelly
- 1 1/2 lb red bell peppers, cut into 1-inch pieces
- 1 TBSP red-pepper flakes
- 1 tsp smoked paprika
- 3 TBSP Sure-Jell less- or no-sugar-needed pectin
- 3 1/4 cups sugar
- 1 cup white-wine vinegar
- 1 TBSP unsalted butter
- 3/4 tsp kosher salt
Pizza snack
By Chezlamere
Preheat oven as per directions on dough
- 2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
- 1 jar pizza sauce
- 2 cups shredded mozzarella cheese, divided
- 1 cup pepperoni (or other favorite toppings)
- 5 fresh basil leaves
Saag / Indian spinach and potatoes
By Chezlamere
In this luscious, lovely recipe, you cook spinach (the original has you combine spinach with stronger-flavored gree...
- Serves 6 to 8 people
- 2 pounds fresh spinach
- 1 pound waxy potatoes
- 5 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon finely chopped garlic
- 2 green chiles, seeded and minced, or 1/4 teaspoon red pepper
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon garam masala
Whole Grain Pasta with Pistachio Pesto
By Chezlamere
Add Comment Drain it but don't drain every last drop of water off of the pasta, leave it dripping wet
- 1 cup roasted unsalted pistachio nuts (buy them in their shell, if possible)
- 1 clove garlic, crushed
- 1 fistful of fresh parsley leaves
- 1/3 cup grated good quality Parmesan cheese (Parmigiano Reggiano)
- a pinch of sea salt
- as much fresh cracked black pepper as you can stand
- 6 oz whole grain pasta
- 1/4 cup extra virgin olive oil
- zest of 1 large lemon
- a squeeze of lemon juice (don't overdo it)
- parsley and chopped pistachios for garnish
Bbq shrimp with thai dipping sauce
By Chezlamere
courtesy originall from www
- bbq green prawns with thai chili dipping sauce
- 1 kg fresh green prawns
- 2 garlic cloves
- 2 tbsp Thai fish sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp brown sugar
- 1 small red onion diced finely
- 1 medium-sized red and green chili
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
- 1/2 tsp fresh ginger minced (or grated)
- pinch of salt, black pepper
Moro Bread
By Chezlamere
Courtesy tipsybaker
- 1 . Dissolve 1 teaspoon yeast in 125 ml. tepid water.
- 2 . In the bowl of a mixer, combine 2 1/2 teaspoons kosher salt, 700 ml. tepid water, 1 kg. bread flour (or plain), and the yeasty water. Mix until smooth and elastic. It will be too wet to handle.
- 3 . Oil 2 bread pans and sprinkle with flour. Pour in the dough. You'll need a rubber spatula to ease it into the pans.
- 4 . Cover with a damp towel and let rise for 3-5 hours or until doubled.
- 5 . Heat oven to 450. Bake loaves for 30 minutes, then remove from the pans and bake on the oven rack for 15 minutes more.