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Recipes
Salads: 5-Step Kale Salad
By JoFClark
Vegan, makes 6 cups
- 4 cups chopped raw kale (about 1/2 small bunch)
- 3/4 cup shredded carrots
- 1 small avocado, diced
- 1/2 cup sweet onion, diced
- 2-3 T seeds or nuts
- Simple Sweet Tahini Dressing
- 2 T tahini
- 2 T maple syrup
- 3 T fresh lemon juice + pinch of zest
- 1 T extra virgin olive oil
- 2-3 pinches cayenne
- Pinch of salt
- Pepper
Vegetables: Honey's Green Beans
By JoFClark
Bring the above ingredients to a boil Turn heat to low/medium Cover Cook until dry (about 60-90 minutes) Let steam
- 1 gallon beans
- 1 cup water (2 for fresh)
- 1/2 T salt
- 1 T sugar
- 2 T oil
Desserts: Persimmon Pudding
By JoFClark
Recipe of Minnie Ola Cook, Harmony, NC
- 2 cups squeezed persimmons (from about 2 quarts of ripe fruit)
- 2 cups brown sugar
- 2 cups self rising flour
- 2 cups milk
- 3 eggs
- 1/4 cup melted butter
- 1/3 t nutmeg
- 1 t cinnamon
- 1 t baking powder
Soups: Hemingway's Black Bean Soup
By JoFClark
Alix or Alex
- 2 tins 8 oz black beans
- 1 diced carrot
- 1 diced potato
- 1/2 diced onion
- 1 bell pepper
- 2 garlic cloves
- 1 celery stalk
- 5 cups chicken stock
- 2 oz butter
- Salt and pepper to taste
Cakes: Spice Cake with Creamy Cheese Icing
By JoFClark
Cotton Country
- 2 cups brown sugar
- 1 cup sour cream
- 1 cup butter
- 2 cups flour
- 4 eggs
- 2 T cinnamon
- 1 t cloves
- 1 t nutmeg
- 1 t soda
- Pinch salt
- Cream Frosting
- 1 8 oz package cream cheese
- 1/4 cup margarine
- 1 box 4x sugar
- 1 t vanilla
- 1/2 cup chopped nuts
Soups: Ultimate Vegetable Stock
By JoFClark
Cook's Illustrated Cook Book Makes 4 cups Use a heavy Dutch oven or stockpot
- 2 onions, peeled and chopped
- 1 head garlic (10-12 cloves), cloves peeled and smashed
- 8 ounces shallots, sliced thin
- 1 celery rib, chopped
- 1 small carrot, peeled and chopped
- Vegetable oil spray
- 2 pounds leeks, white and light green parts only, halved lengthwise, chopped and washed
- 8 1/2 cups boiling water
- Stems from 1 bunch fresh parsley
- 2 bay leaves
- 1 1/2 t salt
- 1 t black peppercorns, coarsely chopped
- 1 pound collard greens, sliced crosswise into 2" strips
- 12 ounces cauliflower, chopped fine
- 8-10 sprigs fresh thyme
- 1 lemon grass stalk, trimmed to bottom 6 inches and bruised
- 4 scallions, sliced into 2 inch pieces
- 2 teaspoons rice vinegar
Appetizers: Spicy Salmon Dip
By JoFClark
Directions Break up cooked salmon into small chunks
- Spicy Salmon Dip
- (modified from Julie and Charlie Mayfield)
- Ingredients
- 6 ounces baked salmon
- 2-3 tablespoons homemade mayonnaise
- Squeeze of chili paste, to taste
- Unrefined sea salt, to taste
- 1 avocado, diced (optional)
- 1 large English cucumber, sliced
Beef: Corned Boiled Beef Brisket
By JoFClark
Brown 2 thin slices of fat pork in frying pan and remove
- Brisket
- Flour
- Pork grease
- Turnips
- 1 onion, chopped fine
- 1 carrot
- 3 cups boiling water
- 2 slices pork
- Salt and pepper
Seafood: House Beautiful’s Skewered Shrimp with Black Bean Lemon Rice
By JoFClark
Whisk marinade ingredients in an small bowl
- Marinade/Dressing
- 3/4 cup Pompeian Extra Virgin Olive Oil
- 1/4 cup Pompeian Red Wine Vinegar
- 3 tablespoons lemon juice
- 2 medium garlic cloves, minced
- 1 1/2 teaspoon salt
- 3/4 cup coarsely ground black pepper
- Skewers
- 24 large raw, headless, peeled shrimp, with tails on (about 1 poind)
- 24 whole green onions, trimmed to 6 inches in length
- 24 cherry tomatoes
- 2 poblano chili peppers, seeded and cut into 24 pieces
- 8 12-inch bamboo skewers, soaked in water
- Rice
- 3 cups hot cooked brown rice
- 15 oz. canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 3 t grated lemon zest
Grains/Pastas: Grits Casserole
By JoFClark
Gwen Spann
- Instant grits
- 1 egg
- 1/2 cup milk
- 2-3 T butter
- 1-1 1/2 cups grated cheddar cheese
- garlic salt
- white pepper