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Recipes
Butternut Squash Tart
By Janet-2
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 1/8 "-thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced Fresno, jalapeño, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper
Mushroom, Barley & Spinach Soup
By Janet-2
Melt the butter with the oil in a soup pot over medium heat
- 1 tbsp. butter
- 1 tbsp. vegetable oil
- 1 lb. mushrooms, sliced
- 1 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 2 carrots, chopped
- 6 cups vegetable or chicken stock or both
- 1/3 cup pearl barley, rinsed thoroughly
- 1 tbsp. red wine vinegar
- 5 oz frozen chopped spinach, thawed and squeezed dry
- salt and pepper to taste
Yogurt Herbed Sauce
By Janet-2
Make the yogurt dipping sauce by simply whisking all of the ingredients together in a small bowl
- For the herbed yogurt sauce:
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1/2 teaspoon fresh or dried chives
- 1 teaspoon fresh or dried dill, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Power Smoothie-Spinach-Vanilla-Yogurt
By Janet-2
Mix all in a blender until smooth
- 1 cup organic french vanilla yogurt
- 2 bananas (but you don't have to have it, I skip when I'm out and add more fruit)
- 2 huge handful spinach (like a big salads worth)
- 2 cups mixed frozen fruit (either blueberry/strawberry/pom or pine/mango/strawberry)
- 2 tbsp flax seed
- 2 shakes cinnamon
Bechamel
By Janet-2
Classic white “cream” sauce made from milk and a white roux
- 2 1/2 tbsp. butter
- 3 tbsp. all-purpose flour
- 2 cups milk
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
Mocha Frappucino
By Janet-2
Make espresso. Stir sugar into espresso
- 2 shots (3 oz.) espresso
- ¼ cup granulated sugar
- 2 ½ cups low-fat milk
- 1 tbsp. pectin OR 1 tsp. pectin + 1 tsp. arrowroot
- ½ tsp. cocoa powder
Lumpia - Filipino
By Janet-2
Mince onions and scallions finely
- 1 lb. ground pork
- 1/2 cup chopped onions
- 2 cloves garlic
- 1/2 cup carrots, minced
- 1/2 cup green onion
- 1 tbsp. ginger, minced
- 1 tbsp. soy sauce
- 1 egg, for sealing
- lumpia wrappers
- salt and papper
Tuscan Pasta with Sausages, Mushrooms, Tomatoes
By Janet-2
Saute sausages in heavy large pot over medium-high heat until brown, about 12 minutes
- • 2 ½ lbs Italian sweet sausages, casings removed, crumbled
- • 3 tbsp. olive oil
- • 1 ½ lbs. mushrooms, thickly sliced
- • 3 cups chopped onions
- • 1 ½ cups chopped fresh basil
- • ¼ cup chopped fresh oregano
- • 6 large garlic cloves, chopped
- • 1 cup dry white wine
- • 5 cups canned crushed tomatoes with added puree
- • 2 cups diced tomatoes (about 4 medium-large tomatoes)
- • 2 tbsp. (¼ stick) butter
- • 1 ¼ lbs. pappardelle or any wide flat noodles
Opa's Cake
By Janet-2
Preheat oven to 325 degrees
- Frosting:
- 4 oz. sweet or bittersweet chocolate
- 3 sticks butter, room temperature
- 3 3/4 cups powdered sugar
- 6 eggs, room temperature
- 1 tbsp. pure vanilla extract
- 3 cups flour
- 1/4 cup light corn syrup
- 2 tbsp. butter
- 3 tbsp. water
- 6 oz. chocolate chips
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Chicken Noodle Stir Fry
By Janet-2
In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes
- 1 - 1 lb. skinless, boneless, chicken breast halves, cut into 2 by 1/2 inch strips
- 2 - 2 tbsp. oyster syace
- 6 - 6 oz. dried chow mein noodles
- 2 - 2 tbsp. vegetable oil
- 2 - 2 carrots, cut into 1/2 inch dice
- 1 - 1 medium onion, diced
- 1/2 - 1/2 red bell pepper, diced
- 4 - 4 canned whole baby corns, sliced crosswise 1/2 inch thick
- 2 - 2 scallions, thinly sliced
- 1/2 - 1/2 cup frozen shelled edamame, thawed
- 2 - 2 garlic cloves, minced
- 1 1/2 - 1 1/2 tsp. minced fresh ginger
- 1/4 - 1/4 cup plus 2 tbsp. soy sauce
- 2 - 2 tsp. corn starch, mixed with 1 tbsp. water