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Recipes
Old Fashioned Apple Cake
By Joelene
Preheat oven to 350 degrees
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 4 cups Granny Smith apples (peeled & sliced - or any tart apples)
- 2 cups sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- powdered sugar (as much as desired)
- favorite berries (optional)
- whipped cream (optional - as much as desired)
Chickpea Minestrone
By Joelene
1. Heat oil in large pot or Dutch oven over medium heat
- 2 Tbs. olive oil
- 1 small onion, chopped (1 1/4 cups)
- 4 cloves garlic, peeled
- 3 large carrots, halved lengthwise and thinly sliced (2 cups)
- 3 stalks celery, halved lengthwise and thinly sliced (1 cup)
- 1 28-oz. can crushed tomatoes
- 2 sprigs fresh thyme
- 2 15-oz. cans chickpeas, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1 1/4 cups (6 oz.) ditalini pasta
- 1/3 cup chopped fresh basil, plus more thinly shredded basil for garnish
- 6 Tbs. Parmesan cheese, for serving, optional
Basic All-American Barbecue Sauce
By Joelene
In a large, heavy-bottomed saucepan, saute the onion in the oil over medium-high heat until golden brown, about 7 t...
- 4 Large onions -- chopped
- 3 Tablespoons vegetable oil -- for sauteing
- 1 28 Oz Can tomato puree
- 3 28 Oz Cans tomatoes -- with juice
- 2 1/2 Cups white vinegar
- 4 Tablespoons packed dark brown sugar
- 4 Tablespoons granulated sugar
- 2 Tablespoons salt
- 2 Tablespoons freshly cracked black pepper
- 2 Tablespoons paprika
- 2 Tablespoons chili powder
- 4 Tablespoons molasses
- 1 Cup orange juice
- 2 Tablespoons Liquid Barbecue Smoke®
- 8 Tablespoons brown mustard -- Dijon-style
Cantaloupe Pops
By Joelene
1. Puree cubed melon in a blender or food processor, in batches if necessary (you should have 4 cups puree)
- 1 3 1/2pound cantaloupe, seeded, peeled, and cubed (6 cups)
Watermelon, Blueberry and Lime Pops
By Joelene
In a blender, puree watermelon, lime juice and sugar to taste until smooth
- 3 3/4 cups coarsely chopped seedless watermelon
- 1/4 cup fresh lime juice
- 1 to 2 tablespoons sugar
- 1 cup fresh blueberries
Spanish-Style Fried Cauliflower With Garlic-Paprika Oil Drizzle
By Joelene
Heat the olive oil in a saute pan set over medium heat until hot but not smoking
- For the oil drizzle
- 1/2 cup virgin olive oil
- 4 large garlic cloves, peeled and slightly crushed
- 1 tablespoon Spanish paprika
- 2 tablespoons Spanish sherry vinegar
- For the fried cauliflower
- 1 head cauliflower, 1 to 1 1/2 pounds, cut into florets
- Canola oil for deep-frying
- 2 cups all-purpose flour, seasoned aggressively with kosher salt and freshly ground pepper
Quickie Black Bean Tacos
By Joelene
The rich, saucy filling for these tacos gets its velvety texture from prepared corn and poblano chowder
- 1 1/2 cups prepared corn and poblano chowder
- 1/2 cup sun-dried tomatoes (not in oil), cut into 1/4-inch-thick slices
- 1 15.5-oz can no-salt-added black beans, rinsed and drained
- 1 small avocado, sliced
- 1 Tbs. lime juice
- 8 6-inch corn tortillas, warmed
- 1 cup crumbled queso fresco
- 1/2 cup thinly sliced red cabbage
- 1 cup lime wedges, for serving
Cheesy Broccoli pockets
By Joelene
Preheat oven to 375. Grease 2 baking sheets
- 1 package (10 ounces) frozen chopped broccoli
- 1 teaspoons Oil
- 1 clove Garlic, minced (garlic in frig drawer)
- 1 cup Shredded mozzarella cheese
- 1/2 Parmesan cheese
- Small jar roasted red peppers coarsely chopped
- 1 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 package (16 ounces) frozen bread dough thawed
Yukon Gold Potato Salad with Cherry Peppers and Sweet Relish Vinaigrette
By Joelene
For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water
- Potato Salad:
- 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
- Kosher salt and freshly cracked black pepper
- 1/2 cup fresh parsley, chopped
- 1/4 cup finely diced red onions
- 1/4 cup pickled cherry peppers, roughly chopped
- 1 tablespoon sliced chives
- Sweet Relish Vinaigrette:
- 1/4 cup red wine vinegar
- 2 tablespoons sweet relish
- 2 tablespoons capers, chopped
- 1 teaspoon whole-grain mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Basic Vinaigrette and Variations
By Joelene
Mix vinegar, salt and pepper in a small bowl; let stand a few minutes
- Variations:
- 2 tablespoons red or white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup olive or vegetable oil
- Mustard French dressing: Add 1 to 11/2 tablespoons Dijon mustard to the vinegar. Blend. Proceed with recipe.
- French dressing with fresh herbs: Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
- Chiffonade dressing: Add 1 tablespoon minced parsley, 2 tablespoons minced sweet red pepper, 1 tablespoon minced onion, and 2 hard-cooked eggs, finely chopped.