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Recipes
Lemon Cherry Cooler
By Joelene
Muddle together the basil and lemon juice
- For the cherry gastric
- 1 cup granulated sugar
- 1 cup red wine vinegar
- 1 cup chopped fresh cherries
- Combine sugar, red wine vinegar and cherries in a small sauce pot over low heat. Bring to a simmer, then cook until it reduces by two-thirds. The mixture should be thick and a little tacky. Let cool.
- For the drink
- 1 ounce fresh basil leaves (about half a bunch)
- 11/4 cups freshly squeezed lemon juice, unstrained (4-5 lemons)
- 32 ounces club soda or sparkling water
- Makes 4 servings.
GARLIC LIME SHRIMP WITH BLACK BEAN AND CORN SALAD
By Joelene
Scramble Flavor Booster: Stir a little fresh lime juice and cilantro into the sour cream before serving, and dice ...
- 1 1 1 lb. large shrimp, peeled and deveined, and thawed, if frozen
- 1-1 1/2 1-1 1/2 2 1/3 juice only, 2 1/3 Tbsp.
- 1 1 6 Tbsp. minced garlic, (4 - 6 cloves)
- 1/4- 1/2 1/4- 1/2 to tsp. kosher or sea salt, to taste
- 15 15 15 oz. canned black beans, drained and rinsed
- 1 1/4 1 1/4 2 3 frozen corn kernels, thawed (or use kernels off of 2 - 3 ears of corn)
- 1 1 1 red bell pepper, finely diced
- 1 1 1 Tbsp. extra virgin olive oil
- 1/4 1/4 1/4 tsp. salt (optional)
- 3/4 3/4 3/4 cup fresh cilantro, chopped (optional)
- 1 1 1 cup low fat sour cream, for serving (optional)
- Ingredients for side dish - BROWN OR WHITE RICE
- 1-2 1-2 1-2 cups quick-cooking brown or regular white rice (s)
- 2 15 large bowl, combine the shrimp, 2 Tbsp. lime juice, garlic and kosher salt. Refrigerate it for 15 minutes while you prepare the black bean and corn salad. (Meanwhile, prepare the rice, if you are serving it.)
Chickpea Tikka Masala
By Joelene
Heat oil in skillet over medium heat
- 1 Tbs. vegetable oil
- 1/2 medium onion, diced
- 1 Tbs. garam masala
- 1 Tbs. tomato paste
- 2 tsp. grated fresh ginger
- 1 serrano chile, minced
- 2 15-oz. cans chickpeas, rinsed and drained
- 1 28-oz. can crushed tomatoes
- 1/2 cup low-fat Greek-style yogurt
- 1/4 cup chopped cilantro
Shoot the Root
By Joelene
In a pint glass, add chilled beer
- 1 (12-ounce) bottle beer
- 1 shot root beer
Fiesta Tomato Soup
By Joelene
Place soup, cumin, chili powder, pepper and juice in a saucepan
- 32-ounce container roasted tomato-pepper soup
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder
- 1/4 teaspoon black pepper
- 1 cup clamato or tomato juice
- 2 medium Roma tomatoes, diced
- 2 tablespoons red onion, diced finely
- 2 tablespoons cilantro, chopped
- Pinch kosher salt
- Few drops hot sauce, such as Tabasco or habanero
- 1 large avocado
- 2 tablespoons sour cream or yogurt (optional)
Southwestern Grilled Cheese
By Joelene
In a medium bowl, whisk together lime juice, honey, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper
- 2 tablespoon(s) fresh lime juice
- 1 teaspoon(s) honey
- 3 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1 small red onion, thinly sliced
- 1/2 cup(s) chopped fresh cilantro
- 1 tablespoon(s) adobo sauce, from canned chipotles in adobo
- 2 teaspoon(s) brown sugar
- 8 slice(s) (thick) country bread
- 8 ounce(s) extra-sharp white Cheddar, coarsely grated
Grilled fruit and pumpernickel
By Joelene
Cut fruit into halves and remove pits, place fruit on grill flesh side down and cook until grill marks form, the pu...
- 2 peaches
- 2 nectarines
- 4-5 leaves fresh basil
- 1 bunch watercress
- 2 slices of pumpernickel
- 1/8 cup fig vinegar
- salt
- pepper
- 3 Tbsp olive oil
Avocado Pesto
By Joelene
Bring a large pot of heavily salted water to a boil
- 1 pound linguine
- 1 bunch fresh basil, reserve some leaves for garnish
- 1/2 cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 3 cloves garlic
- 1/2 cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Collard Green Frittata
By Joelene
Preheat oven to 400°F. Heat oil in ovenproof 10- to 12-inch skillet over medium-high heat
- 1 Tbs. olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 1 10-oz. bag frozen collard greens, thawed and drained
- 10 large eggs, beaten
- 1/3 cup grated Parmesan cheese
Mini Spinach and Feta or Tomato-Basil Frittatas
By Joelene
1. Preheat oven to 350. Spray a 12-cup muffin tin with nonstick cooking spray
- 6 tsp. feta cheese
- 1/3 cup shredded fresh spinach
- 3 tsp. chopped sun-dried tomatoes
- 12 basil leaves, torn
- 1 1/2 large fresh tomatoes, seeded and chopped
- 1 1/2 tsp. grated Parmesan cheese
- 12 eggs, beaten
- Salt and pepper