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Recipes
Classic paneer
By EdieK
Lay a 10 × 10-in. square piece of double-layer cheesecloth in a medium strainer or colander over a large bowl
- 2 L homogenized milk, at room temperature
- 1/4 cup fresh lemon juice
Honey Garlic Chicken
By EdieK
1. Brown chicken well on all sides in heated oil at medium-high heat in large skillet
- 1/2 tbsp (7 mL)
- canola oil
- 1 lb (500 g)
- boneless, skinless chicken breasts, cut into 1" (2.5 cm) cubes
- 2 cups (500 mL)
- red, green and yellow peppers, cut into 1/2" (1 cm) pieces
- 1 cup (250 mL)
- onion, cut into 1/2" (1 cm) pieces
- 1 can (10 oz/284 mL)
- CAMPBELL'S® Condensed Tomato Soup
- 1 can (14oz/398 mL)
- pineapple tidbits, well drained
- 1/4 cup (60 mL)
- honey
- 1 1/2 tbsp (20 mL)
- less sodium soy sauce
- 2 2
- cloves garlic, minced
- 1 1/2 tsp (7 mL)
- grated fresh ginger root
- 3 cups (750 mL)
- hot cooked rice
Avocado Salad with Heirloom Tomatoes
By EdieK
Mark Bittman of the New York Times recently did a write up of simple meals ready in 10 minutes or less
- 1 half avocado, peeled, sliced
- 1 half ripe heirloom tomato, sliced
- A pinch of chopped fresh chives or sliced green onions
- Juice from one slice of lemon
- A pinch of coarse salt (fleur de sel if you can get it)
Luau Refresher
By EdieK
In punch bowl combine all ingredients except carbonated beverage & ice
- 5 1/2 cups pineapple juice
- 2- 6 oz cans frozen orange juice(thawed)
- 2- 6oz cans frozen lemonade juice (thawed)
- 2- 6oz cans frozen limeade juice (thawed)
- 2 juice cans cold water
- 4 cups ginger ale or lemon-lime
- Ice cubes
Rustic Grilled Cheese
By EdieK
SPREAD 1 bread slice with mustard; fill bread slices with all remaining ingredients except butter
- 2 slices multi-grain bread
- 1 tsp. GREY POUPON Savory Honey Mustard
- 6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast
- 2 thin tomato slices
- 1 KRAFT Singles
- 2 tsp. butter, softened
Sweet Potato-Topped Shepherd's Pie
By EdieK
Place the sweet potatoes in a large pot, cover with water and bring to a boil
- 3 * 3 large or 4 medium sweet potatoes, peeled and cut into chunks
- * Salt and pepper
- 1 * 1 cup milk
- 3 * 3 tablespoons butter, divided
- 1 * 1 egg, beaten
- 1 * 1 teaspoon paprika or sweet smoked paprika
- 1 1/2 * 1 1/2 tablespoons extra virgin olive oil (EVOO)
- 8 * 8 ounces crimini or white mushrooms, quartered
- 1 1/2 * 1 1/2 pounds ground sirloin
- 1 * 1 onion, chopped
- 2 * 2 large cloves garlic, chopped
- 2 * 2 tablespoons fresh sage, thinly sliced, or 2 teaspoons dried rubbed sage (about 2/3 palmful)
- 1 * 1 cup frozen peas
- 2 * 2 tablespoons flour
- 3/4 * 3/4 cup dark beer (optional)
- 1 * 1 cup beef stock (1 1/2 cups if not using beer)
- 3 * About 3 tablespoons Worcestershire sauce
- 2 * 2 tablespoons Dijon mustard
- * A little chopped fresh parsley, for garnish
Chicken Piccata for Pressure Cooker
By EdieK
Directions:Prep Time: 10 mins Total Time: 42 mins 1 Lightly dust chicken pieces with flour (easily done by puttin...
- 6 chicken breast halves
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 4 shallots
- 3 garlic cloves, crushed
- 3/4 cup chicken broth
- 1/3 cup fresh lemon juice
- 1 tablespoon sherry wine
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 teaspoon dried basil
- 1 cup pimento stuffed olive, minced
- 1/4 cup sour cream
- 1 tablespoon potato starch or 1 tablespoon flour
- 1/4 cup fresh parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated
- 1 lemon, thinly sliced, to garnish
Pressure Cooker Beef Stock
By EdieK
You no longer need to spend hours on end in the kitchen to make a good beef stock
- 1 tablespoon (15 ml) olive oil
- 2 lb (900 g) stewing beef, such as shanks,
- cut in 1 inch (25 mm) cubes
- 1 lb (450 g) beef bones
- 8 cups (1.9 l) water
- 1 medium onion, coarsely chopped
- 1 large carrot, scraped and coarsely chopped 1 bay leaf
- Salt to taste
- 6 peppercorns or 1/4 teaspoon (1 ml) ground
- black pepper
- 1 celery stalk, coarsely chopped
- 2 sprigs parsley
- 1/2 teaspoon (2.5 ml) thyme
Summer Glory Barbecue Sauce
By EdieK
Makes about 5 cups (1250 mL) Combine all ingredients in a saucepot and bring up to a simmer, uncovered, over mediu...
- 1 28oz/796 ml tin crushed tomatoes
- 11/4 cups (310ml) cider vinegar
- 1/2 cup (125ml) fancy molasses
- 1/2 cup (125ml) packed light brown sugar
- 1/2 cup (125ml) maple syrup or honey
- 1/2 cup (125ml) apple butter, apricot or peach jam, or other preserve
- 1 medium onion coarsely grated or pureed
- 3 Tbsp (45ml) paprika
- 1 Tbsp (15ml) garlic powder
- 1 Tbsp (15ml) ground cumin
- 1 Tbsp (15ml) ground coriander
- 1 Tbsp (15ml) mustard powder
- 1 Tbsp (15ml) celery salt
- 1 Tbsp (15ml) salt
- 1 Tbsp (15ml) black pepper
- cayenne powder, chili flakes or minced hot pepper to your taste (optional)
Chicken Salad
By EdieK
To make vinaigrette: Put salt, mustard, and vinegar in a small jar (an empty Dijon mustard jar is a good size) and ...
- Servings: Serves 1
- 1/4 tsp. salt
- 1/4 tsp. Dijon mustard
- 1 Tbsp. vinegar , preferably balsamic
- 3 Tbsp. extra-virgin olive oil
- Leftover cooked chicken , cut into small chunks (about 1 cup)
- 1 Tbsp. vinaigrette
- 1 small rib celery , chopped
- 1 small scallion , finely chopped
- 1/4 bell pepper (orange, red, green, or a combination), chopped
- 1 tsp. drained capers
- 1 tsp. chopped fresh parsley and 1/2 tsp. other fresh herbs if on hand (tarragon, basil, or marjoram)
- Salt and freshly ground pepper
- 1 1/2 to 2 Tbsp. mayonnaise
- 1 tsp. plain whole milk yogurt
- Salad greens (about 2 cups)
- 1 Tbsp. chopped toasted walnuts