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Recipes
pumpkin seed pesto
By khoglan1
Combine the seeds, parmesan and garlic in a food processor (I used a mini-processor) and pulse until seeds are fine...
- 1/4 cup shelled, salted pumpkin/pepita seeds (roasted or unroasted)
- 1 Tablespoon grated Parmesan
- 1 clove garlic, roughly chopped
- 1/4 cup fresh basil, loosley packed
- 1/2 cup fresh parsley, loosley packed
- 1/4 cup extra-virgin olive oil
Best Ever Pumpkin Muffins
By khoglan1
Preheat oven to 400 degrees
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 1 can 100% pure pumpkin
- 2 large eggs lightly beaten
- 1/2 cup canola oil or vegetable oil
- 1/3 cup lowfat Greek yogurt
- 1/4 cup milk
beef chili + sour cream and cheddar biscuits
By khoglan1
chili: In a large pot (I used a 5-quart, and just fit it all), heat the oil over moderately low heat and cook the o...
- Chili:
- 2 large onions, chopped (about 3 cups)
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- 2 carrots, sliced thin (suggested by Gourmet) or in a small dice, as I’d chop them next time
- 3 pounds boneless beef chuck, ground coarse or 3 pounds ground beef
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon crumbled dry oregano
- Dried red pepper flakes, to taste (Gourmet suggests 1 tablespoon; I used 1 teaspoon knowing that my flakes are very hot)
- 2 8-ounce cans tomato sauce or 2 cups fresh tomato sauce or tomato puree
- 1 1/4 cups beef broth
- 3 tablespoons cider vinegar
- 1 3/4 cups or 1 19-ounce can kidney beans, rinsed and drained
- 2 green bell peppers, chopped
- Sour Cream and Cheddar Biscuits, below
- Sour cream and pickled jalapeños (optional, to finish)
- Sour Cream and Cheddar Biscuits:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
- Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
- 1 cup sour cream
Portabella Mushroom Chili
By khoglan1
Stem and seed the ancho chilies and place them in a pot with the stock
- Ingredients
- 3 medium ancho chilies
- 4 cups vegetable or chicken stock
- 1/4 cup extra virgin olive oil (EVOO)
- 8 portabella caps, wiped clean, gills scraped, chopped
- 4 large cloves garlic, thinly sliced
- 1 large onion, chopped
- 1 green or red chili pepper, thinly sliced
- Salt and freshly ground black pepper
- A scant palmful of smoked paprika
- A scant palmful of cumin
- A scant palmful of coriander
- A pinch of ground cinnamon
- 2 cans black beans, rinsed and drained (15 ounces each)
- 1 can fire-roasted diced or crushed tomatoes (15 ounces)
- 1 ripe avocado
- 1 cup sour cream
- Juice of 1 lime
- A handful of fresh cilantro or fresh parsley
- Toasted pepitas or sunflower seeds, for garnish (optional)
- A couple of handfuls of tortilla chips (optional)
White Wine Mojito
By khoglan1
Mix in a pitcher with a little ice and drink away (well, in moderation of course!) – this was such a refreshing, ...
- 1 bottle white wine
- 1 cup sparkling lemonade
- 1 cup chopped mint leaves
- 2 limes (sliced and juiced)