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Recipes
Sweet Potato Chili
By kspurlock
Vegetarian Chili with Sweet Potatoes
- 1 Medium chopped onion
- 1/2 Cup diced green or red bell peppers or a combination
- 1 Cup sliced carrots
- 2 Cloves minced garlic
- 2 teaspoons cumin
- 1/2 teaspoon each salt and black pepper
- 1/4 Cup vegetable broth
- 1 (28 ounce) can undrained diced tomatoes
- 1 (11 ounce) jar mild or medium salsa
- 2 Medium peeled cubed sweet potatoes (or 3 medium if you don't want to cuse baking potatoes)
- 1 Medium peeled cubed baking potato
- 1 (15 ounce)can rinsed red kidney beans
- 1 (15 ounce) can rinsed red beans
- 1 (15 ounce) can rinsed black-eyes beans
- 1 Cup frozen corn
- 1 Medium diced zuccinini
Pan-Steamed Veggies
By kspurlock
1. Heat olive oil, garlic, and anchovy on medium-low
- 1/4 cup Olive Oil
- 2 tsp. chopped garlic
- 1 anchovy fillet (or 1 1/2 tsp capers or 1 1/2 tsp tapenade)
- 1 - 1 1/2 lbs trimmed vegetables
- 1/2 cup water
- 1 tsp salt
- crached black pepper to taste
Two Tomato Pasta Salad with Feta
By kspurlock
1. Cook pasta. One minute before pasta is done, add broccoli florets
- 8 oz (1/2 box) Fusilli pasta
- 3 cups (about ½ lb) broccoli florets
- 1 small Vidalia onion, cut into ½ inch dice
- 1 yellow pepper, cut into ½ inch dice
- 1 ½ cups halved cherry tomatoes (about ½ lb)
- ½ cup California sun dry sun-dried julienne cut tomatoes, well drained
- 4 oz crumbled feta cheese
- ½ cup marie’s fat-free herb vinaigrette
Blue Cheese Romaine Salad
By kspurlock
1. Combine pine nuts and butter, spread on baking sheet
- Lemon Vinaigrette:
- 1/2 cup pine nuts
- 1 tbsp butter, melted
- 6 cups torn romaine lettuce
- 3/4 cup crumbled blue cheese
- 2 medium apples (or pears) diced
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 1 garlic clove, peeled
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup olive oil
Macaroni and Cheese
By kspurlock
-Melt butter in saucepan. -Stir in 1 T
- 1/2 -1/2 stick butter
- 1 -1 T. flour
- 4 -4 cups whole milk
- -salt and pepper to taste
- 1 -1 block extra sharp cheddar cheese
- 1/2-3/4 -1/2-3/4 box macaroni
Trail Mix Popcorn
By kspurlock
per 1/2 cup: 291 calories, 3 g protein, 11 g fat, 50 g carbs, 4 g fiber, 27 mg calcium, 1 mg iron, 104 mg sodium
- 1 - 2.9 oz. bag microwave popcorn - cooked
- 1 cup raisins
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries and/or cherries
- 1/2 cup honey or agave nectar
- 2 Tbs. butter
- 1/4 cup. finely chopped pecans, walnuts, and or/peanuts
- 1/4 cup raw sunflower seeds
- 1 tsp. ground cinnamon
Fresh Corn Salsa
By kspurlock
The best dish of the harvest—sweet corn tossed with peppers, onions, tomatoes and spicy salsa dressing
- Dressing:
- 6 good-sized ears sweet corn (4 Cups kernels)
- 1 red bell pepper, roasted (see tip)
- 1 large tomato, chopped (or 1 Cup cherry tomatoes)
- 2 jalapeño peppers, cored, seeded, minced
- 1 red onion or bunch green onions, diced
- 2 tsp. ARIZONA DREAMING
- 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1 TB. water
- 1/4 Cup fresh lime juice (2 small limes)
- 1/3 Cup corn oil
- 2 tsp. sugar or honey
- 1/2 tsp. salt (optional)
Mexican Dip
By kspurlock
Spread mixture on bottom of pan
- Mixture:
- 1 avacado
- 1 pckg (8oz.) cream cheese
- 1/2 cup sour cream
- 1/2 T. milk
- 1/2 tsp. chili powder
- 1 tsp. lemon juice
- 1/2 tsp. salt
- Topping:
- Shredded lettuce
- 1 chopped onion
- 2 chopped tomatoes
- 4 oz. Shredded cheddar cheese
Chocolate Creme Brulee
By kspurlock
Preheat oven to 325. Put cream in a pot and bring to a boil
- 1 Quart heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/2 cup sugar
- 6 large egg yolks
- 4 Tbs. raw sugar
- 1/2 cup red raspberries
Opera-in-the-Park Raspberry Bars
By kspurlock
Preheat oven to 350. In a mixing bowl, combine the ingredients for the crumb layers
- Crumb Layer:
- 1 1/2 cups oatmeal (old fashioned or quick cooking)
- 1 Cup brown sugar
- 1 Cup butter (2 sticks)
- 1 1/2 Cups flour
- 1 tsp. baking soda
- Filling:
- 3 1/2 Cup Raspberries
- 2 T raspberry jam
- 1 1/2 Cup sugar
- 2 T cornstarch
- 1/3 Cup oatmeal
- 1 tsp. vanilla
- 1/2 tsp. cinnamon