CathyD's profile page
Recipes
Chilli Cherry Ripe
By CathyD
Place the dark chocolate pieces into the mixing bowl and chop 5 sec/speed 8
- 500 g dark chocolate pieces
- 130 g dried sweet or sour cherries
- 40 g desiccated coconut
- 2 tsp chilli flakes, or to taste
Tomato and Feta Salad
By CathyD
1. Whisk together vinegar, oil, sugar, salt and pepper for salad in a medium bowl
- 4 teaspoons white wine vinegar
- 4 teaspoons olive oil
- 1/4 teaspoon coarse salt
- 1 pint cherry tomatoes, cut into halves or quartered
- 2 tablespoons finely chopped shallot
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
Caramel Pumpkin Pie with Cornmeal Crust
By CathyD
1. Mix flour, cornmeal, sugar and salt in in the bowl of a food processor
- — Cornmeal Crust:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into small pieces
- 3 to 4 tablespoons ice water
- — Filling:
- 1 cup sugar
- 1/4 cup water
- 1 1/2 cups heavy cream
- 1 (15-ounce) can solid pack pumpkin
- 3 eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Creamy Chili Salmon
By CathyD
1.Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended
- 1 tablespoon dry ranch dressing mix
- 1/2 cup whole milk buttermilk (or milk)
- 1/2 cup plain nonfat Greek yogurt
- 1 1/2 teaspoons chili powder, divided
- 4 (6-oz) sockeye (or coho) salmon fillets, skin removed; thawed, if needed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon fresh chives, finely chopped
Piquillo Pepper-Braised Chicken with Cannellini Beans and Peas
By CathyD
Preheat an oven to 350ºF
- For the saffron rice:
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar (16.3 oz.) fire-roasted piquillo pepper weeknight braising sauce
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 cup frozen peas, thawed
- 1 Tbs. olive oil
- 1/4 cup finely chopped yellow onion
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1/4 tsp. saffron threads, crumbled
- 1 tsp. kosher salt
- 1 Tbs. chopped fresh flat-leaf parsley
Chicken Pasta Salad With Cucumber
By CathyD
Cook macaroni according to package directions
- 1 cup uncooked macaroni
- 3/4 cup mayonnaise
- 1 tablespoon onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups cooked chicken, chopped
- 1 cup chopped cucumber
- 1 rib celery, chopped
Harisa/Harissa
By CathyD
Serves / Yields: 1 1/2 cups Preparation Instructions: Soak the chilies in hot water until softened
- 10-12 dried chilies
- 3 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway
- 1/2 teaspoon ground cumin
Baked Fish with Tomatoes
By CathyD
Another simple, yummy recipe for cod
- 1 lb cod fish fillet
- 2 tablespoons butter or 2 tablespoons margarine
- 1/2 cup onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 tablespoon flour
- 1 teaspoon brown sugar
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1 (15 ounce) can diced tomatoes with juice (I like whole, peeled canned tomatoes and I crush them by hand)
- salt and pepper
Radishes with Honey and Lemon
By CathyD
Whisk honey, lemon juice and vi¬negar in a small bowl
- 2 tablespoons honey
- 1 tablespoon each lemon juice and vinegar
- 1 tablespoon olive oil
- 2 large bunches radishes, roots trimmed and cut into halves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Brie- and Basil-Stuffed Turkey Breast
By CathyD
1. Preheat oven to 350F. 2
- 2 boneless, skinless turkey breast halves, each about 1 1/2 pounds
- 1 teaspoon salt
- Freshly ground black pepper
- 1/2 pound Brie or Camembert cheese, rind on, cut into 8 slices
- 20 fresh basil leaves
- 3 ounces prosciutto, thinly sliced