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Recipes
Oatmeal Raisin Cookies
By twironen
Heat oven 350. Beat butter, sugars on medium until creamy
- 1/2 C. plus 6 tbsp. butter, softened
- 3/4 C. brown sugar
- 1/2 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 1-1/2 C flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 C. quaker oats, quick or old fashioned
- 1 C raisins
Pumpkin and Delicata Squash Pork Stew
By twironen
Sorta like a chili
- 3 lbs of pork kabob or shoulder
- 2 delicata squash
- 2 cans of pumpkin
- 1 big can of diced tomatos
- 2 chipotle or poblano peppers
- 2 red peppers
- 3 onions
- 4 garlic cloves
- 1 can of black beans and pinto beans
- chili power
- cumin
- 2 cups of chicken stock
- chipotle hot sauce
Hot Pepper & Pancetta Pasta Salad
By twironen
Cook Pasta until it is Al Dente
- 1 lb of Pasta (Penne, Bowties, whatevs)
- 1/4 lb of Pancetta (or bacon for those on a budget like myself, or turkey bacon for those who don’t eat ham, or tofu bacon for those who don’t eat meat)
- 1 Green Pepper
- 1 Red Pepper
- 3/4 cup of Cherry Tomatoes
- 6 oz of Hot Pepper Rings (In jar at grocery store)
- 1 Red Onion
- 3 Tbl of Olive Oil
- Salt and Pepper to Taste
- Crushed Red Pepper to Taste
- 1/4 cup of Parmesan
- 1/4 cup of Romano
Olive Tapenade
By twironen
Blend everything in a food processor until evenly combined
- 12 ounces pitted Kalamata olives, drained
- 2 anchovy fillets
- 1 clove garlic, minced
- 1 shallot, peeled and roughly chopped
- 2 tablespoons pine nuts, untoasted
- 1/4 cup fresh basil or oregano leaves
- 1/2 lemon, juiced
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
Eggplant & Barley Salad
By twironen
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F
- # 2 Medium Eggplants, cut into 1/2-inch cubes
- # 2 medium zucchini, cut into 1/2-inch cubes
- # 10 tablespoons extra-virgin olive oil
- # 1 teaspoon salt
- # 1 teaspoon black pepper
- # 1 cup chopped scallion (from 1 bunch)
- # 1 1/2 teaspoons ground cumin
- # 1/2 teaspoon ground coriander
- # 1/4 teaspoon cayenne
- # 1 1/4 cups pearl barley (8 oz)
- # 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
- # 3/4 cup water
- # 2 tablespoons fresh lemon juice
- # 1 garlic clove, minced
- # 1/4 teaspoon sugar
- # 1/2 pound cherry tomatoes, quartered
- # 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
- # 1/2 cup thinly sliced red onion, rinsed and drained if desired
- # 1 cup chopped fresh flat-leaf parsley
- # 1/2 cup chopped fresh mint
- Read More http://www.epicurious.com/recipes/food/views/Mediterranean-Eggplant-and-Barley-Salad-235753#ixzz10lsmBZkN
Spring Vegetable Soup with Pesto
By twironen
In a Large Saucepan saute leeks in oil for 10 mins
- 1 can of Cannelinni Beans
- 1 bay leaf
- 1 teaspoon fresh thyme, finely chopped
- 2 medium leeks, diced and rinsed well
- 2 medium carrots, diced
- 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
- 1 pound plum tomatoes, cubed
- 2 cups low-sodium vegetable broth
- 4 ounces green beans, cut into 1/2-inch pieces
- 1 small zucchini, cubed
- 1 cup fresh shelled or thawed frozen peas
- FOR THE PESTO
- 2 small garlic cloves
- 2 cups loosely packed fresh basil leaves
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- FOR THE SEASONING
- 1 teaspoon coarse salt
- Freshly ground pepper
Sweet and Spicy Onion Sandwich Spread
By twironen
Saute and Brown Onions. Add sugar so it melts and then stir in cayenne pepper and mustard
- One Onion
- 2 Tbs Olive Oil
- 2 Tbs Sugar
- Cayenne Pepper and Salt to Taste
- 2 Tbs Mustard
Thai Cucumber Salad
By twironen
1. Cut the cucumber in half lengthwise, then repeat with each half until you have a number of long strips
- * DRESSING:
- 1 * 1 English cucumber OR 2 field cucumbers (if using organic, leave the skin on; otherwise, wash well or peel it off)
- 1 * 1 shallot, minced (OR substitute 1/4 cup minced purple onion)
- 2 * 2 green (spring) onions, finely sliced
- 1 * 1 fresh red chili, de-seeded and minced fine, OR 1/4 cup diced red bell pepper
- 1/2 * 1/2 cup fresh coriander/cilantro, roughly chopped
- 1/4 * 1/4 cup ground or roughly chopped dry roasted peanuts
- 2 * 2 Tbsp. fish sauce (vegetarians: see alternate recipe link below)
- * juice of 1/2 lime
- 1-2 * 1-2 cloves garlic, minced
- 1/2 * 1/2 tsp. shrimp paste (available by the jar at Asian stores)
- 1 * 1 Tbsp. soy sauce
- 1/4 to 1/2 * 1/4 to 1/2 tsp. cayenne pepper (to taste)
- 1 to 1 * 1 to 1+1/2 tsp. sugar
Pad Thai
By twironen
Mix ingredients for sauce together in a bowl
- for sauce:
- 1 package of rice noodles
- 3 eggs
- 1 shallot, minced (or clove of garlic but shallot is better)
- 1 bunch of scallions, sliced thin (green part only)
- 1 cup bean sprouts
- 1 lime
- 1 cup of peanuts, crushed or sliced thin
- 1/4 tsp of crushed red pepper
- 2 tbs of peanut or sunflower oil
- 1 cup of warm water
- 4 tsp of fish sauce
- 2 tbs of tamarind concentrate (comes in a jar)
- 2 tbs of peanut butter
- 1 tbs of sugar
Pistachio Encrusted Tilapia with Pomegranate Reduction
By twironen
Grind Pistachio in a coffee grinder
- 1 lb of Tilapia
- 1/4 cup of Pistachio
- 1.5 Cup of Pomegranate Juice (.5 cup for dipping fish, 1 cup for reduction)
- Garlic
- Salt
- Pepper
- Olive Oil