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Recipes
Cellared-Vegetable Salad
By KrissyW330
Art Smith uses a mix of roasted root vegetables, such as the beets, turnips, parsnips and celery root here, to make...
- 2 medium golden beets ( 3/4 pound), peeled and cut into 1/2-inch chunks
- 2 medium turnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
- 2 parsnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
- 1 celery root (1 pound), peeled and cut into 1/2-inch chunks
- 1 1/2 teaspoons chopped rosemary
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon minced shallot
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 teaspoon honey
- 3 cups packed mizuna
Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons
By KrissyW330
Melt 1 tablespoon butter in heavy large pot over high heat
- 3 tablespoons butter
- 1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
- 4 fresh thyme sprigs
- 1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
- 3 tablespoons Cognac or brandy
- 3 garlic cloves, minced
- 8 cups canned vegetable broth
- 1 cup dry white wine
- 18 1-inch-thick slices French-bread baguette, toasted
- 8 ounces soft fresh goat cheese, room temperature
Sausage and Spinach Soup
By KrissyW330
Remove casings from sausage
- Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.
- 10 * 10 ounce sweet turkey Italian sausage
- * Cooking spray
- 1 * 1 cup prechopped onion
- 2 * 2 teaspoons bottled minced garlic
- 1/2 * 1/2 cup water
- 1 * 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 * 1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
- 1 * 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 * 2 cups baby spinach
- 1 * 1 tablespoon chopped fresh basil
- 2 * 2 teaspoons chopped fresh oregano
- 2 * 2 tablespoons grated fresh Romano cheese
Penne a'la Vodka
By KrissyW330
boil simmer This recipe will make enough for two couples
- 1 tablespoon extra virgin olive oil (EVOO), once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing
French Toast Soldiers
By KrissyW330
Amanda Haas, Cooking Light Real Family Food, Oxmoor House 2012
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 large eggs
- 1 cup 2% reduced-fat milk
- 6 (1.35-ounce) slices Italian bread, halved lengthwise
- Cooking spray
- 1/4 cup maple syrup
- 1 cup hulled strawberries
- 1 tablespoon powdered sugar (optional)
Amaretto Chocolate Fondue
By KrissyW330
Recipe courtesy Paula Deen
- 3/4 cup heavy whipping cream
- 1 pound semisweet chocolate, chopped
- 1/4 cup amaretto liqueur
- Dippers: Biscotti, strawberries, pineapple chunks, bananas
Coconut-Almond Smoothie
By KrissyW330
Blend 1 cup unsweetened almond milk, 1 banana, frozen and broken into chunks, and 1 tbsp each almond butter, chia s...
- 1 cup unsweetened almond milk
- 1 banana, frozen
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1 tablespoon cocoa powder
- 1 tablespoon unsweetened coconut flakes
Duck Confit Tacos
By KrissyW330
"If Mexico hadn't shared its chiles with China, would we have spicy Chinese food?" asks chef José Andrés
- 1 large poblano
- 1/2 pound plum tomatoes
- 1/4 pound tomatillos, husked
- 1 large garlic clove, unpeeled
- 1 fresh red chile, seeded and chopped
- 1 large scallion, chopped
- 2 teaspoons fresh lime juice
- Salt
- 4 confit duck legs
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 1/2 teaspoon Chinese five-spice powder
- 8 corn tortillas, warmed
- Cilantro sprigs, for serving
Veggie Toast
By KrissyW330
Alain Ducasse shares a simple recipe that gets rave reviews from friends
- 16 thin asparagus spears
- 1/4 cup fresh peas
- 4 slices multigrain bread, toasted on one side only
- 4 oz ricotta cheese
- 15 cherry tomatoes, halved
- 10 radishes, thinly sliced
- 1/4 small fennel bulb,thinly sliced
- 1 1/2 oz Parmesan cheese
- 1/2 cup baby arugula, torn
- Pepper
Peach, Arugula & Goat Cheese Salad
By KrissyW330
In a saucepan over medium-high heat, bring the 1/2 cup vinegar to a boil
- 1/2 cup plus 2 Tbs. balsamic vinegar
- 2 firm, ripe peaches
- 2 Tbs. firmly packed light brown sugar
- 2 bunches arugula (about 2 cups), tough stems removed
- 2 Tbs. grapeseed oil
- Salt and freshly ground pepper, to taste
- 1/4 lb. fresh goat cheese, crumbled