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Recipes
Heirloom Tomato & Nectarine Panzanella
By khoglan1
* Heat oven to 400. Prepare a sheet pan or cookie sheet with a piece of foil
- 2 * 2 medium-sized heirloom tomatoes
- 1 * 1 nectarine
- 1 1/2 * 1 1/2 cups baby spinach leaves
- 3 * about 3 cups of bread cubes, cut from a crusty loaf
- * olive oil
- * white wine vinegar
- * salt and pepper
- * shaved or crumbled cheese of your choice (parmigiano, pecorino, feta, goat cheese, etc.)
Spaghetti With Roasted Tomatoes and Herbs
By khoglan1
1. Heat oven to 400° F
- 12 * 12 ounces spaghetti (3⁄4 box)
- 2 * 2 pounds cherry tomatoes (about 6 cups)
- 6 * 6 cloves garlic, smashed
- 3 * 3 tablespoons olive oil, plus more for serving
- * kosher salt and black pepper
- 1/2 * 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
- * shaved Parmesan, for serving
Blueberry Lemon Cream Cheese Muffins
By khoglan1
1. Preheat oven to 400 degrees
- Cream cheese filling:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- Zest of 1 large lemon
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- Turbinado sugar-for sprinkling on muffins before baking
Grilled Pineapple Tacos
By khoglan1
In a large sauté pan, heat butter and 1 T olive oil, over very low heat
- 3 T butter
- 1 T olive oil, plus more to drizzle
- 3 onion, peeled and sliced very thin
- salt and pepper, to taste
- 6 whole wheat tortillas
- 1 pineapple, skin and inner core removed, cut into 1/2" strips
- 4 c loosely packed torn lettuce
- 1 c thinly sliced radicchio
- large handful of cilantro, chopped
- juice of 1 lime
crisp black bean tacos with feta and slaw
By khoglan1
Place beans and cumin in small bowl; partially mash
- 1 15-ounce can black beans, drained
- 1 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 2 tablespoons (or more) fresh lime juice
- 2 cups coleslaw mix or shredded cabbage
- 2 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 1/3 cup crumbled feta cheese
- Hot sauce
Homemade Vanilla Extract
By khoglan1
Heat the vodka just until it starts to steam
- 3/4 cup plus 2 tablespoons vodka, rum, or brandy
- 1 vanilla bean, split in half
warm butternut squash and chickpea salad
By khoglan1
Preheat the oven to 425°F
- For salad:
- 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
- 1 medium garlic clove, minced or pressed
- 1/2 teaspoons ground allspice (I skip this)
- 2 tablespoons olive oil
- Salt
- One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
- 1/4 of a medium red onion, finely chopped
- 1/4 cup coarsely chopped fresh cilantro or parsley
- For tahini dressing:
- 1 medium garlic clove, finely minced with a pinch of salt
- 1/4 cup lemon juice
- 3 tablespoons well-stirred tahini
- 2 tablespoons water
- 2 tablespoons olive oil, plus more to taste
Baked Pasta with Roasted Pumpkin & Bacon
By khoglan1
1. Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 te...
- 1 tsp salt, divided
- 1 Tbsp chopped fresh rosemary
- 1 tsp black pepper
- 4 c (1-inch) cubed peeled pumpkin or butternut squash
- Cooking spray
- 6 slices favorite bacon
- 2 shallots, (about 1 cup) thinly sliced
- 1 lb favorite cut pasta (I like using mini penne, GF works great in this)
- 1/4 c flour
- 2 c reduced-fat milk
- 3/4 c (3 oz) shredded provolone cheese
- 1/3 c (1 1/2 oz) grated fresh Parmesan cheese
Pumpkin & Pancetta Pasta
By khoglan1
1. In a deep saucepan heat the olive oil over medium heat
- 1 lb. pasta
- 2 t. olive oil
- 1 medium onion, finely chopped
- 5 ounces pancetta, finely chopped
- 6 ounces pure pumpkin puree
- 1 pinch red pepper
- 14 ounces crushed tomatoes, with juice
- 1/2 cup water
- 1 c. freshly grated Parmesan cheese.
Alphabet Soup
By khoglan1
1. Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes
- 1 Tbsp Olive Oil
- 1 Small Onion, finely diced
- 1 Stalk Celery, finely chopped
- 1 Large Carrot, finely chopped
- 1 Yukon Gold or Waxy Potato, peeled and chopped
- 1 Tsp Salt
- 1 14 Oz. Can Diced Tomatoes
- 1 32 Oz Box Vegetable or Chicken Stock
- 1 Bay Leaf
- 1/2 Cup Letter Pasta
- 1/2 Cup Corn (I used frozen)
- 1/2 Peas (I used frozen)