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Recipes
Black Olive and Goat Cheese Tart
By rdgplus3
Oven Dried Tomatoes: 1.To prepare oven dried tomatoes, preheat oven to 375
- Oven Dried Tomatoes:
- 4 ·4 roma tomatoes, halved, cored and seeds removed
- 2 ·2 tbsp olive oil
- 1 ·1 sprig thyme
- ·salt and pepper
- Pesto:
- 2 ·2 cups basil leaves, washed and dried well
- 3 ·3 tbsp pine nuts
- 1/3 ·1/3 cup grated parmesan cheese
- 1 ·1 clove garlic
- 1/4 ·1/4 cup olive oil
- ·salt to taste
- Tapenade:
- 2 ·2 cups pitted black olives
- 4 ·4 cloves roasted garlic
- 1 ·1 cup olive oil
- 1 ·1 x 10 x 10 inch sheet pre-rolled butter puff pastry, (1/2 450g package)
- 1 ·1 egg yolk
- 1/4 ·1/4 cup basil leaves, washed and roughly torn
- 1/4 ·1/4 cup goat cheese, room temperature
- 2 ·2 tbsp olive oil
- 3 ·3 tbsp grated parmesan
- ·salt and pepper to taste
- Sicilian Orange Salad:
- 3 ·3 oranges, peel and most of pith removed
- 1/4 ·1/4 red onion, very thinly sliced and soaked in cold water
- 1/4 ·1/4 cup torn basil leaves
- 1 ·1 tsp dried chilli flakes
- 1/4 ·1/4 cup olive oil
- 1/4 ·1/4 cup Sicilian black olives, pitted
- 1 ·1 tbsp salt
- ·pepper to taste
Cheesy Mushroom-Kale Risotto
By rdgplus3
Can substitute 2 cups short grain brown rice for the Arborio rice
- 5 - 6 cups chicken or vegetable stock
- 1 large onion, finely chopped
- 5 tablespoons butter
- 2 cups arborio rice
- 4 cloves garlic, minced
- 1/2 large bunch curly-leaf kale, stemmed and chopped
- 1 cup shredded Parmesan
- 1 1/2 teaspoons white wine vinegar
- 2 tablespoons EVOO, plus more for drizzling
- 2 8 ounce packages sliced baby bella mushrooms
Sirloin-Steak Rolls with Madeira-Mushroom Stuffing
By rdgplus3
Handsome grilled steaks wrapped around a garlicky mushroom stuffing are impressive
- Sauce:
- 2 pkgs dried shiitake mushrooms, each about 0.5 oz (14 g)
- 2 tbsp (30 mL) butter
- 2 garlic cloves, minced, or 1 1/2 tsp (7 mL) bottled chopped garlic
- 1 small sweet onion, chopped
- 1/2 cup (125 mL) Madeira or port
- 1/2 tsp (2 mL) dried thyme leaves
- 1/2 cup (125 mL) freshly grated Parmesan cheese
- Pinches of salt
- 2 top-sirloin steaks, at least 1 lb (500 g) each and 1 in. (2.5 cm) thick
- Butcher's string
- 1 tbsp (15 mL) butter, melted
- 3 tbsp (45 mL) butter, melted
- 1 garlic clove, minced
- 1 tsp (5 mL) cracked black peppercorns
- 1 tsp (5 mL) Dijon mustard
- 3 tbsp (45 mL) chopped fresh tarragon or 1 tsp (5 mL) dried tarragon
Sun-Dried Tomato Dip
By rdgplus3
Blend cream cheese, yogurt, tomatoes, shallots, lemon juice, zest, and salt in a food processor until slightly chun...
- 8 oz. cream cheese, softened
- 1 cup plain yogurt
- 3/4 cup oil-packed sun-dried tomatoes, drained
- 1/3 cup chopped shallots
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. minced lemon zest
- 1/2 tsp. kosher salt
- 1/3 cup chopped fresh parsley
- 1 Tbsp. minced fresh tarragon
Chicken and Mushroom Stew
By rdgplus3
The thighs of a chicken are my favourite cut
- 3 tbsp of olive oil
- 8 x chicken thighs
- 1 lb. of cremini or button mushrooms, cut into quarters
- 2 x Portobello mushrooms, sliced
- 2 x onions, sliced
- 1 cup of chicken stock
- 1 cup of wine, red or white, your choice
- salt and pepper
Cheese Cookies
By rdgplus3
In bowl, cream together butter and cheese
- 1/2 cup butter
- 1/2 cup shredded Cheddar Cheese
- 1 cup all purpose flour
- 1 1/2 tsp milk
Spinach Loaf
By rdgplus3
Cut top off loaf of bread
- 1 –10 oz pkg frozen spinach, thawed and excess liquid squeezed out
- 2- 8 oz cream cheese (spreadable, light works)
- 1 cup grated cheddar cheese
- 1 cup mayonnaise
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp seasoning salt
- Pepper
- 1 loaf of French bread or round loaf of bread for the bowl
- Plus one baguette or another French bread for dipping
Rolled Turkey Breast with Artisanal Bread Stuffing
By rdgplus3
By Heather Howe, Cara Rosenbloom, RD and The Canadian Living Test Kitchen Instead of a giant turkey, modest slices ...
- Turkey Breast:
- Artisanal Bread Stuffing
- 3 cups (750 mL) cubed artisanal bread
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) chopped fennel
- 1/2 tsp (2 mL) dried italian herb seasoning
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (25 mL) chopped black olives
- 2 tbsp (25 mL) chopped fresh parsley
- 1/2 cup (125 mL) sodium-reduced chicken broth
- 1 single boneless turkey breast (1-1/2 lb/750 g)
- 1 tbsp (15 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) each dried italian herb seasoning, salt and pepper
- Mushroom Gravy:
- 1 pkg (14 g) dried oyster mushrooms
- 2 tsp (10 mL) canola or vegetable oil
- 1 cup (250 mL) sliced fresh mushrooms
- 1 shallot, minced
- 1/4 tsp (1 mL) dried thyme
- Pinch each salt and pepper
- 2 tbsp (25 mL) sherry
- 3 tbsp (45 mL) all-purpose flour
- 1 cup (250 mL) sodium-reduced chicken broth
Traditional Bread Stuffing
By rdgplus3
Allow ¾ cup stuffing for each pound of ready-to-cook chicken or turkey
- ¾ cup finely chopped onion
- 1 ½ cups chopped celery (with leaves)
- 1 cup margarine or butter
- 9 cups bread cubes – soft or hard
- 1 ½ tsp dried sage leaves
- 1 tsp dried thyme leaves
- ½ tsp pepper
Cauliflower Crust Hawaiian Pizza
By rdgplus3
Yield: One 9 to 12-inch pizza (feeds 2 to 3 people) Prep Time: 25 min Cook Time: 18 min
- CRUST:
- 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
- 1 large egg
- 1 cup finely shredded mozzarella cheese (or try another kind!)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried minced garlic (or fresh garlic)
- 1/2 teaspoon onion salt
- TOPPINGS:
- 1/2 cup tomato-basil marinara sauce (or pizza sauce)
- 1/2 cup finely shredded mozzarella cheese
- 3 slices Canadian bacon, cut into strips
- 1/2 cup pineapple tidbits