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Recipes
Mini Lazy Cabbage Rolls
By eveweb
We’re cheating—just a little bit—with these lazy cabbage rolls, but we think your time is better spent enjoyi...
- 1/4 cup (60 mL) long-grain white rice
- 1 1/2 cups (375 mL) water for cooking rice
- 2 cups (500 mL) water for boiling cabbage
- 1 1/2 cups (375 mL) or about 1/3 head of cabbage (red or green)
- 1 tbsp (15 mL) butter
- 1 cooking onion, finely diced
- 1/2 red pepper, finely diced
- 1 large carrot, peeled and grated
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) sea salt
- 2 eggs
- 1/2 cup (125 mL) finely diced kielbasa or other smoked European sausage
- 1 lb (500 g) ground beef
- 1/4 tsp (1 mL) black pepper
- Sour cream; optional
- VODKA-SPIKED TOMATO SAUCE
- Dill and vodka take this simple tomato sauce into new and tasty territory. If you’re a major dill fan, go ahead and increase the amount up to 1/4 cup (60 mL).
- 1 can (796 mL) plum or Roma tomatoes and their liquid
- 1/3 cup (80 mL) reserved cabbage cooking liquid
- 1/4 cup (60 mL) vodka
- 2 tbsp (30 mL) chopped fresh dill
- 1 tsp (5 mL) black pepper
- Sea salt to taste
- 2 tbsp (30 mL) butter
- 1 Place all ingredients except the butter into a blender or food processor and whiz until smoothly puréed.
- 2 In a saucepan over medium-high heat, add the butter and pour in the tomato mixture. Stir and simmer until reduced by about half or thickened to the consistency of a thin spaghetti sauce, about 15 to 20 minutes. Taste and adjust for salt and pepper.
- Makes about 2 cups (500 mL)
Lentil Soup with Cauliflower and Cheese
By eveweb
Step 1 Heat oil in a medium pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 1 medium carrot, finely chopped (about 1/2 cup)
- 3 sprigs thyme, plus more for garnish
- Coarse salt and freshly ground pepper
- 1 cup brown lentils, rinsed and drained
- 4 cups chicken broth
- 1/2 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)
- 3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)
-
Mexican Hot-Chocolate Cookies
By eveweb
Like the all-American snickerdoodle, this cookie is made with cream of tartar, but it's the addition of ground chil...
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon chile powder (optional)
Soft Chocolate Chip Cookies
By eveweb
Preheat oven to 350. Whisk together flour, salt, and baking soda
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
Pork with Pears and Parsnip Mash
By eveweb
Step 1 Place parsnips and potato in a pot and cover with water
- 1 1/2 pounds parsnips, peeled and cut into 1-inch chunks
- 1 large baking potato, peeled and cut into 1-inch chunks
- 1/2 cup whole milk, hot
- 1/2 stick unsalted butter, divided
- Coarse salt and freshly ground pepper
- 1 1/2 pounds boneless pork loin, cut into 1 1/4-inch pieces
- 2 shallots, thinly sliced crosswise (about 1/3 cup)
- 5 sprigs thyme
- 2 Bartlett pears (about 1 pound), cut into 1/2-inch pieces
- 1/3 cup cider vinegar
- 1/2 cup chicken broth or water
-
Three-Onion Soup
By eveweb
1. Melt butter in a large pot over medium heat
- 2 tbsp (25 mL) butter or olive oil
- 3 leeks, white and light green parts only,
- thinly sliced
- 1 red onion, quartered lengthwise
- and thinly sliced
- Salt and coarsely ground pepper
- 1/4 cup (50 mL) brandy or dry red wine
- 4 cups (1 L) beef, chicken or vegetable stock
- (preferably reduced-sodium)
- 3 cups (750 mL) water
- 2 bay leaves
- 1/4 cup (50 mL) chopped fresh chives
Basic Basil Pesto
By eveweb
Swap talk: Use walnuts or pecans for the pine nuts
- Coarse salt and ground pepper
- 1 garlic clove, peeled
- 1/4 cup toasted pine nuts
- 3 cups packed fresh basil leaves (2 1/4 ounces)
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
Mushroom-and-Bacon Dip
By eveweb
Just right for sharing, this rich, creamy dip is always a hit
- 3 dried porcini mushrooms
- 1/2 cup boiling water
- 8 slices thick-cut bacon
- 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
- 4 garlic cloves, finely chopped
- 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons finely chopped fresh thyme
- 1 package (8 ounces) cream cheese, softened
- 2 cups sour cream (16 ounces)
- 3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
- Waffle Chips, for serving (optional)
Shrimp spread
By eveweb
Dissolve gelatin in water over low heat; cool
- 1 1/2 evelopes gelatin
- 1/3 cup water
- 1 pkg. cream cheese softened
- 1 can tomato soup
- 1/2 cup chopped onions
- 3/4 cup celery
- 1 cup mayo
- 1/2 lb. baby shrimp
- 1/4 tsp. tabasco
- 2 tbsp parsley
- Assorted crackers
Sweet Potato and Sage-Butter Casserole
By eveweb
Sage adds a savory note to sweet-potato casserole
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
- 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
- 2 1/2 tablespoons chopped fresh sage
- 1 1/2 cups whole milk, warmed
- Coarse salt and freshly ground pepper
- 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)