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Recipes
SPICY BLACK BEANS AND AVOCADO CANAPES
By CathyD
Provided by Gloria Marcantoni, 7/1/14
- 1 can Bush’s Cocina Latina “Frijoles Negros Machacados
- (smashed black beans seasoned with chiles, tomatoes, bacon)
- 1 Avocado diced
- Salt/pepper to taste – I didn’t use any
- Palmetto Cheese with Jalapenos (new item in Publix in refrigerated section near other cheeses)
Spinach, Chickpea, and Chorizo Hash with Sunny-Side-Up Eggs
By CathyD
Warm olive oil in a large cast iron or nonstick skillet over medium-high heat
- 1 Tbsp extra-virgin olive oil
- 1 onion, diced
- Kosher salt and
- 5 oz dried, Spanish-style chorizo, chopped
- 2 (15-oz) cans no-salt chickpeas, rinsed and drained
- 1 (5-oz) package baby spinach
- 4 large eggs, such as Eggland’s Best
- Grated Parmesan, for serving (optional)
- Hot sauce, for serving (optional)
Sweet Potato and Black Bean Salad
By CathyD
Preheat oven to 400F. Place sweet potatoes and onions and 2 tablespoons olive oil on a baking sheet; toss well
- Instructions
German Zigeunerschnitzel - Hot Paprika Tomato Sauce for Meat
By CathyD
Heat oil in pan, sauté onion slices for a few minutes
- 1 T. oil
- 1 c. onion, sliced (1 medium)
- 3 c. red, orange or yellow bell peppers, sliced
- 2 garlic cloves, pressed
- 1 1/2 T. flour or brown rice flour
- 2 tsp. sweet Hungarian paprika, ground
- 2 T. tomato paste
- 1 - 2 tsp. hot (sharp) Hungarian paprika, ground
- 1 14 oz. can chicken broth (1 1/2 c.)
- 2 tsp, sweetener (honey, sugar or agave nectar), or to taste
- Salt and pepper to taste
Roasted Cabbage Wedge Salad
By CathyD
Preheat oven to 450F. To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage...
- Cabbage:
- 1 head savoy cabbage
- 1 to 2 tablespoon olive oil
- 1/2 teaspoon coarse salt
- Vinaigrette:
- 5 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon coarse salt
- Freshly ground black pepper
- Grated Pecorino Romano cheese (optional)
- Read more: http://relish.com/recipes/roasted-cabbage-wedge-salad/#ixzz2gtmEpenv
Mashed Red Curry Sweet Potatoes
By CathyD
Thai red curry paste and canned coconut milk transform a ho-hum sweet potato side dish into something spicy, sublim...
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup plus 3 tablespoons light coconut milk
- 1 tablespoon red curry paste
- 2 to 3 tablespoons pure maple syrup
- 2 tablespoons apple cider2 tablespoons unsalted butter, in small cubes
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
Sucre a la Creme with Maldon Salt and Pecans
By CathyD
Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil
- Oil, for greasing pan
- 1 1/2 cups/375 ml brown sugar
- 1 cup/250 ml 35-percent cream
- 1/2 cup/125 ml sugar
- 1/2 cup/125 ml maple syrup
- 1 tablespoon/15 ml butter
- Pinch salt
- 1/2 teaspoon/2 ml vanilla extract
- 1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish
- Maldon salt, for garnish
Chicken and Pepper Stew
By CathyD
This is an adaptation of a classic French bistro dish, poulet Basquaise
- 6 to 8 chicken legs and/or thighs, skinned
- Salt and freshly ground pepper
- 1 tablespoon canola or vegetable oil
- 1 tablespoon extra virgin olive oil
- 1 large onion, cut in half lengthwise and then sliced across the grain
- 2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
- 3 to 4 garlic cloves, thinly sliced
- 1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced
- 1 28-ounce can chopped tomatoes with juice, pulsed in a food processor
- Pinch of sugar
Chicken, Mushrooms, and Peppers. Oh My!
By CathyD
Heather Solos, Home Ec101 Preheat the oven to 350F
- 3-5 lb chicken – cut up
- ◾1/4 cup oil (olive is best)
- ◾2 TBSP butter
- ◾1 cup flour
- ◾2 tsp salt
- ◾1/2 tsp fresh ground pepper
- ◾1 tsp paprika
- ◾1 tsp thyme
- ◾1 tsp rubbed sage
- ◾1 med onion – thinly sliced
- ◾12oz button mushrooms – cut in half
- ◾2 bell peppers – sliced – mixed colors makes a prettier plate
Chocolate Thumbprint Cookies
By CathyD
There's a holiday air to these nut-rich cookies with their gay tinted centers
- 1/2 cup soft shortening (part butter)
- 1/2 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1 square unsweetened chocolate (1 oz.), melted
- 1 cup sifted flour
- 1/4 teaspoon salt
- BUTTERSCOTCH THUMBPRINTS
- Use 1/4 cup brown sugar in place of granulated and omit chocolate.