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Recipes
Greens, Mushroom and White Bean Ragoût
By KrissyW330
Serve this hearty and saucy combination of leafy greens, mushrooms and beans over whole grain brown rice or whole w...
- 2 1/2 cups low-sodium vegetable broth, divided
- 1 large white onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup Marsala or red wine
- 4 teaspoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
- 2 teaspoons reduced-sodium tamari
- 2 tablespoons whole spelt or whole wheat flour
- 4 tablespoons nutritional yeast
- 1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
- 1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
- 1/4 teaspoon ground black pepper
Hanger Steak with Shallots
By KrissyW330
Directions Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dis...
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed
- 4 teaspoons Dijon mustard, plus more for serving
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds hanger steak
- 5 medium shallots, halved or quartered
Low Fat White Sauce
By KrissyW330
Whisk flour in heavy medium saucepan to remove any lumps
- 6 * 6 tablespoons all purpose flour
- 3 * 3 cups low-fat (1%) milk
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/3 * 1/3 cup grated Parmesan cheese
- 1 * 1 large egg, beaten to blend
- 1 * 1 teaspoon butter
Spiced Pear Champagne Cocktail
By KrissyW330
Wet the rim of a champagne glass with lime juice
- cinnamon sugar mix
- juice of one lime
- 1/2 cup pear infused vodka
- 1/2 cup pear nectar
- 2 Tbsp Spiced Simple Syrup (recipe follows)
- Splash of champagne or sparkling wine
- Simple Syrup
- 2 cups packed brown sugar
- 2 cups water
- 3 cinnamon sticks
- 2 tsp juniper berries
- 2 Tsp cloves
- 5 whole star anise
Truffle-Parmesan Mashed Potatoes
By KrissyW330
LeeAnn Camut, Warrington, Pennsylvania, Cooking Light OCTOBER 2006
- 6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
- 1/2 cup 2% reduced-fat milk
- 1/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon butter
- 1 teaspoon white truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Spicy Korean Grilled Pork
By KrissyW330
Put the fermented black beans in a bowl and cover with water
- 1 cup Chinese fermented black beans (5 ounces); see Note
- 1 head of garlic, cloves peeled and coarsely chopped
- One 4-inch piece of fresh ginger, peeled and coarsely chopped
- 1/2 cup Korean chile paste (gochujang); see Note
- 1/4 cup plus 2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 3/4 cup light brown sugar
- One 3-pound trimmed boneless pork shoulder roast, cut crosswise into twelve 1/4-inch-thick slices
- Vegetable oil, for brushing
Goat Cheese, Artichoke, and Smoked Ham Strata
By KrissyW330
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish
- 2 cups whole milk
- 1/4 cup olive oil
- 8 cups 1-inch cubes sourdough bread, crusts trimmed
- 1 1/2 cups whipping cream
- 5 large eggs
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 12 ounces soft fresh goat cheese (such as Montrachet), crumbled (about 3 cups)
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons herbes de Provence
- 12 ounces smoked ham, chopped
- 3 6 1/2-ounce jars marinated artichoke hearts, drained, halved lengthwise (about 2 1/2 cups)
- 1 cup (packed) grated Fontina cheese
- 1 1/2 cups (packed) grated Parmesan
Spirited Pumpkin Pie
By KrissyW330
Pumpkin pies have long been favored in New England; there is a recipe for a "pompkin" pie in Amelia Simmons's 1796 ...
- Crust
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 to 4 tablespoons ice water
- Filling
- 1 16-ounce can solid pack pumpkin
- 1/2 cup (packed) dark brown sugar
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup whole milk
- 1/4 cup dark rum
- 1 1/2 teaspoons vanilla extract
Potato Croquetas with Saffron Alioli
By KrissyW330
In the past two years, half of our food editors have traveled to Spain, where they tried a variety of croquetas (...
- 1 pound large boiling potatoes (about 2)
- 3 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon chopped fresh tarragon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup all-purpose flour
- 3/4 cup fine dry bread crumbs
- 4 About 4 cups olive oil (not extra-virgin) for frying
Yukon Gold Potatoes with Gorgonzola and Pancetta
By KrissyW330
Lorrie Hulston Corvin, Cooking Light OCTOBER 2006
- 6 large Yukon gold potatoes (about 3 pounds)
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 3 ounces pancetta, finely diced
- 2 garlic cloves, minced
- 3 tablespoons finely chopped chives