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Recipes
Red Lentil Soup
By Joelene
In a large pot, heat the oil over high heat
- 4 tablespoons olive oil
- 1 large onion finely chopped
- 4 cloves garlic, minced
- 1 can tomato paste
- 1 teaspoon cumin
- 1 cup red lentils (rinsed and cleaned)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground chili powder
- 1 quart vegetable stock
- 2 large carrots peeled and finely diced
- 3 stalks celery finely diced
- 4 tablespoons cilantro, chopped
White Sangria
By Joelene
Place orange, lemon and lime wheels in a 2 quart pitcher with simple syrup
- 1 1/4 cups simple syrup (see recipe instructions)
- 1 orange, cut into wheels
- 1 lemon, cut into wheels
- 1 lime, cut into wheels
- 1/2 cup orange juice
- 1/2 cup white grape juice
- 1 bottle (750 ml) flavorful white wine
- 1 cup brandy
- Fresh fruit for garnishing drinks
- To make simple syrup, combine 1 cup water and 1 cup sugar in a medium saucepan. Bring to a boil over medium-high heat until sugar has dissolved. Remove pan from heat and allow to cool completely. Makes about 11/2 cups.
Organic Baby Lettuces and Quinoa Salad
By Joelene
1. Place oil, vinegar, 1 tbsp water, mustard, salt and pepper in a small lidded jar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed baby organic lettuces
- 1 cup cooked quinoa, cooled
- 2 cups corn kernels (from 2 ears corn)
- 1 cup blanched snow peas
- 2 cups heirloom cherry tomatoes, halved
- 1 avocado, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup shaved Parmesan
Moonbeam Cookies
By Joelene
1 Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll Pillsbury™ refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 cup coconut
- 1/2 cup lemon curd (from 10-oz jar)(lemon pie filling can be substituted for the lemon curd)
- 2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
Marshmallow Pops
By Joelene
Melt the chocolate or white (or both) almond bark in a double boiler
- Regular Marshmallows
- 1 package Almond Bark (white Or Chocolate) Or Meltable Candy Wafers
- Sprinkles, Chopped Nuts, Chopped Pretzels, Chopped Candy, Etc.
- Equipment: Lolipop Sticks (sold In Craft Stores)
Smoked Sausage in BBQ Sauce
By Joelene
Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on...
- 3 pounds large smoked sausage, cut into diagonal slices
- 1 bottle barbecue sauce
- 1/4 cup jarred, sliced jalapenos, plus 2 tablespoons liquid from the jar
- Dash of hot sauce
Quick Shells and Cheese
By Joelene
Cook the pasta according to the package directions
- redients
- 1 pound mini shells pasta
- 2 cups whole milk
- 1 tablespoon butter
- 2 cups grated Cheddar-Jack
- 8 ounces processed cheese, such as Velveeta, diced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon seasoned salt
Black Beans
By Joelene
Cook's Note: This is a large-quantity recipe for feeding a crowd, but it can be scaled down quite easily
- Beans:
- 10 pounds dried black beans
- 6 quarts (24 cups) low-sodium chicken broth
- 4 tablespoons kosher salt
- 4 tablespoons ground black pepper
- 20 cloves garlic, minced
- 10 medium onions, diced
- Spice Mixture:
- 1 cup olive oil
- 6 tablespoons dried oregano
- 6 tablespoons cumin
- 6 tablespoons ground coriander
- 6 tablespoons chile powder, plus more if needed
- 6 tablespoons kosher salt
Salted Caramel-Crunch Brownies
By Joelene
Bake brownies according to directions on box or your recipe and let cool in the pan
- 9 - by 9-inch pan brownies
- 1 package (14 ounces) caramel candies
- 1/4 cup milk
- 1 package (12 ounces) semisweet chocolate chips
- 1 teaspoon shortening
- 1 cup lightly salted peanuts
- 1 cup gently broken pretzels
Vegetable Chowder
By Joelene
Saute carrots and onions in butter
- 3 carrots, finely chopped
- 2 onions, chopped
- 2 tablespoons butter
- 4 cups vege broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 yukon gold potatoes, peeled and diced
- 6 cups corn kernels
- 2 cups half-and-half
- 3 tablespoons cornstarch
- 3 tablespoons sherry wine
- 1 1/2 teaspoons salt
- chopped chives (to garnish)