Janet-2's profile page
Recipes
Beef Pot Roast with Turnip Greens -Slow Cooker
By Janet-2
Place flour in a shallow dish
- 1 3-lb. boneless chuck roast, trimmed
- 3/4 cup all purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 tbsp. olive oil
- 1 lb. fresh turnip greens, trimmed and coarsely chopped
- 3 cups (2-inch) diagonally cut parsnips - about 1 lb.
- = 3 cups cubed peeled Yukon gold potatoes - about 1 lb.
- 2 cups cipollini onions, peeled and quartered
- 2 tbsp. tomato paste
- 1 cup dry red wine
- 1 (14-oz) can fat-free low sodium beef broth
- 1 tbsp. black peppercorns
- 4 thyme sprigs
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 bunch, fresh flat-leaf parsley
- thyme sprigs (optional)
Provencal Chicken
By Janet-2
Pat chicken dry with paper towels and season with salt and pepper
- • 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
- • 2 tablespoons olive oil
- • 1/2 cup dry white wine
- • 2 large garlic cloves, minced
- • white part of 4 leeks, halved lengthwise, sliced 1/4 inch thick crosswise, washed well, and drained
- • 2 cups chicken broth
- • 28- to 32-ounce can whole tomatoes, drained and chopped
- • 1 teaspoon freshly grated orange zest
- • 1 cup drained Niçoise or Kalamata olives
- • Orzo
- • 1 sprig of rosemary, chopped up finely
Herb Vinaigrette
By Janet-2
Pour white wine vinegar into a food processor
- 1/3 cup white wine vinegar
- 2 cloves of garlic
- 1 sprig rosemary
- 1 tbsp. chopped tarragon or basil
- Salt and pepper
- 1 cup extra-virgin olive oil
Pumpkin Bread Pudding with Vanilla Custard Sauce
By Janet-2
Make the Bread Pudding: Heat oven to 350°F
- Pumpkin Bread Pudding:
- 1 tablespoon(s) unsalted butter
- 1 pound(s) (about 10 cups) brioche or challah loaf, cut into 1-inch cubes
- 4 large eggs
- 2 large egg yolks
- 2 cup(s) heavy cream
- 2 cup(s) milk
- 1 can(s) (15-oz) pumpkin puree
- 1 cup(s) packed light-brown sugar
- 1 tablespoon(s) pumpkin-pie spice
- 2 teaspoon(s) vanilla extract
- 1/4 cup(s) dark rum
- 1/4 teaspoon(s) salt
- Confectioners' sugar, for dusting
- Vanilla-rum custard sauce, recipe below
- Vanilla-Rum Custard Sauce:
- 6 large egg yolks
- 6 tablespoon(s) sugar
- 1 cup(s) heavy cream
- 1 cup(s) milk
- 1 tablespoon(s) vanilla extract
- 1 tablespoon(s) dark rum
Chicken Tikka Masala
By Janet-2
Saute ginger, onions and garlic in large dutch oven until caramelized
- • Ground ginger
- • Onions, chopped
- • Garlic, chopped
- • Chicken legs and thighs, chopped small
- • Tomato puree
- • Cumen
- • Garam masala
- • Turmeric
- • Ground chili powder
- • Yogurt - plain
- • Basmati rice
- • Cilantro, chopped
Pecan Pie
By Janet-2
The Crust: Combine 1 ½ cups flour and the salt in a processor; mix briefly
- The Crust:
- • 1 ½ cups unbleached all purpose flour + additional flour for rolling pastry
- • 1 tsp. sea salt
- • ¾ cup (6 ounces) chilled unsalted butter, cut into cubes
- • ¼ cup ice water
- The Filling:
- • 1 ½ cups pecans (halves and pieces)
- • 1 cup golden brown sugar
- • 1 cup light corn syrup
- • ½ cup unsalted butter
- • 1 tbsp. all-purpose flour
- • ¼ tsp. sea salt
- • 3 eggs, lightly beaten
- • 1 tsp. vanilla
- • Vanilla ice cream
Cod Fish in White Wine
By Janet-2
Cook fish in a deep skillet with lid - for 4-5 minutes with wine, onions, and salt and pepper
- cod fish, or any thick white fish
- 1/4 cup white wine
- 1 onion, chopped
- salt and pepper
- 1 tsp. horseradish
- black olives, pitted
- 1 tbsp. sour cream
- capers
- cilantro, chopped
Restaurant-Style Pork Chops
By Janet-2
Preheat a broiler or light a charcoal grill
- 3/4 - 3/4 cup maple syrup
- 1 - 1 tbsp. balsamic vinegar
- 1 - 1 tbsp. dark brown sugar
- 1/2 - 1/2 tsp. ground cinnamon
- 1/2 - 1/2 cup pecans
- 4 - 4 (1 1/4" thick) pork chops
- - kosher salt and freshly ground black pepper
- - extra-virgin olive oil
- 2 - 2 green apples, cored
- 1/4 - 1/4 cup finely chopped candied ginger
Vanilla Bean Coconut Cupcake
By Janet-2
Preheat oven to 350 degrees F
- Frosting:
- 2 14 oz. coconut milk
- 2 cups all purpose flour
- 2 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 1/3 cups sugar (can cut back on sugar)
- 3 large eggs
- 1 cup reduced coconut milk at room temperature
- Vanilla bean seeds or 1 1/2 tsp. vanilla extract
- 1 * 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 * 2 1/2 cups powdered sugar
- 1/3 * 1/3 cup reduced coconut milk (see above), room temperature
- * Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
- 1/8 * 1/8 teaspoon salt
- 1 1/2 * 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Lumpia - Fusion style
By Janet-2
This is NOT your typical Filipino lumpia
- stack of lumpia wrappers
- 2 tbsp. truffle oil
- 1 cup crimini mushrooms
- 1 cup shitaki mushrooms
- 1/2 cup enoki mushrooms
- 1 tbsp. lemongrass
- 1 tbsp. ginger, minced
- 1 red chili pepper (pickled)
- 1 tbsp. chopped scallions
- 1/2 cup bean sprouts, or any microgreens
- 1 tbsp. vegetable oil
- 1 egg, for wash
- Sweet Chile Sauce