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Recipes
Peanut Butter Banana Paninis
By smyth77
Put the peanuts, salt, peanut oil and the 2 Tbs
- 2 cups roasted unsalted peanuts
- 1 1/4 tsp. salt
- 1/2 cup peanut oil
- 2 Tbs. plus 4 tsp. honey
- 8 slices white sandwich bread
- 3 Tbs. unsalted butter, melted
- 2 bananas, peeled, halved crosswise and quartered lengthwise
- Honey for serving (optional)
Banana Bran Muffins
By smyth77
Preheat oven to 400. Measure the first 6 dry ingredients and stir to combine
- 1 cup flour
- 1 cup all bran cereal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cocoa
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup buttermilk
- 1 cup (3 medium) mashed bananas
Lunch Fundue
By smyth77
Pack all the different savory components in separate sealable plastic bags and place in your kid's lunchbox
- 1/2 cup turkey breast, cut into bite-size pieces
- 1/2 cup boiled ham, cut into bite-size pieces
- 1/2 cup cheddar, provolone, American or Monterey Jack cheese, cut into bite-size cubes
- 2 medium carrots, peeled and cut into sticks
- 2 stalks celery, cut into sticks
- 3 tablespoons salsa
- 3 tablespoons good quality all-natural ranch dressing
- 1 slice angel food cake, cut into bite-size pieces
- 1/2 pint strawberries
- A spash of water or juice
Cranberry Sauce
By smyth77
In a medium saucepan over medium heat, dissolve the sugar in the orange juice
- 1 cup white sugar
- 1 cup orange juice
- 1 (12 ounce) package fresh cranberries
Double-Stuffed Chicken Breast
By smyth77
Preheat the oven to 350°
- 1/2 cup small shell pasta
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup coarsely chopped flat-leaf parsley
- Salt
- 2 large eggs
- 2/3 cup breadcrumbs
- Four 8- to 10-ounce chicken breasts
- 3 cups store-bought marinara sauce
Spiced Pumpkin and Lamb Tagine
By smyth77
Preheat an oven to 400°F
- 2 medium Red Kuri pumpkins or regular pumpkins
- 3 Tbs. plus 1/4 cup olive oil
- Kosher salt, to taste
- 2 tsp. granulated honey
- 1/4 cup canola oil
- 1 1/2 lb. ground lamb
- 3 Tbs. tagine spice
- 1 Tbs. harissa spice
- 1 Tbs. Saigon cinnamon
- 1 Tbs. tomato paste
- 4 garlic cloves, chopped
- 1/2 yellow onion, thinly sliced
- 1 carrot, peeled and cut into rounds 1/4 inch thick
- 1 1/2 cups diced Yukon Gold potatoes (1/2-inch dice)
- 1 cup diced tomatoes (1/4-inch dice)
- 8 dried apricots, chopped
- 8 dried dates, pitted and chopped
- 3 cups vegetable broth
- Steamed rice or couscous for serving
Spanish Inspired Mac and Cheese
By smyth77
Preheat a broiler. In a large sauté pan over medium heat, warm the olive oil
- 1/4 cup olive oil
- 3/4 cup diced yellow onion
- 2 garlic cloves, minced
- 2 cups (12 oz.) diced Spanish chorizo
- 1 1/2 cups Bomba rice
- Pinch of saffron
- 1 bay leaf
- 1/2 cup dry sherry, preferably Manzanilla
- 4 cups water
- 1 cup heavy cream
- 2 cups (9 oz.) coarsely grated soft Spanish goat cheese
- Kosher salt, to taste
- 1 1/2 cups (4 1/2 oz.) grated Manchego cheese
- 2 Tbs. chopped fresh chives
Slow Cooked Chicken
By smyth77
Rinse the chicken both inside and out under cool running water
- 1 whole chicken, 3 1/2 to 4 pounds
- Kosher salt
- Cracked white pepper
- 1/2 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 3 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme
- 1 lemon, juiced
- 4 teaspoons cornstarch
Chicken with Fourty Cloves of Garlic
By smyth77
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Parmesan Popovers
By smyth77
Preheat oven to 425ºF. Blend egg, egg whites, tofu, milk and oil in a blender until smooth
- 1 egg
- 3 egg whites
- 1 cup soft tofu, crumbled
- 1 1/2 cups skim milk (or low-fat unsweetened soy, almond or rice milk)
- 2 tbsp olive oil
- 1 cup Kamut flour
- 1/2 cup quinoa flour
- 1 tbsp baking powder
- 1/2 cup low-fat Parmesan cheese, grated
- Olive oil cooking spray