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Recipes
Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
By gnoll
1.Warm the olive/coconut oil in a medium saucepan over medium heat
- 1 cup dry quinoa, rinsed
- 1 tbsp olive oil or coconut oil
- 1 3/4 cup water
- 1 can black beans, drained and rinsed
- 1 avocado, chopped into chunks
- handful cherry tomatoes, quartered
- 1/2 red onion, diced
- 1 small clove garlic, minced
- 1 red bell pepper, chopped into chunks
- small handful cilantro, diced
- 1 limes, juiced
- 1/2 tsp cumin
- 1/2 tbsp olive oil
- salt, to taste
Best grilled porkchops
By gnoll
Mix all ingredients together
- 1/2 cup water
- 1/3 cup light soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons lemon pepper seasoning
- 2 garlic cloves, minced
- 6 pork loin chops, fat removed
Savory Butternut Squash Soup - Wolfgang Puck's
By gnoll
Picture looks like the soup that Whitney and I enjoyed at Wolfgang Puck's restaurant in Downtown Disney on Sept
- 3 3/4 lbs butternut squash
- 1 3/4 lbs acorn squash
- 6 tablespoons unsalted butter
- 1 (4 ounce) white onions, peeled trimmed,and finely diced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon fresh ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 4 cups chicken stock or 4 cups vegetable stock, heated
- 1/2 cup creme fraiche
- 1 sprig fresh rosemary
- Roasted Red Pepper Coulis
- 2 red bell peppers
- 1/4 cup chicken broth
- salt and pepper
- Read more: http://www.food.com/recipe/wolfgang-pucks-savory-squash-soup-105112#ixzz1Xfq8ijx0
Rosemary Pork Tenderloin with Root Vegetables
By gnoll
A warming meal for cold weather
- a (a-lb) pork tenderlin, trimmed
- 1 T. finely chopped fresh rosemary
- 3/4 t. salt, divided
- 1/4 t. black pepper, divided
- 2 t. olive oil
- 4 carrots, peeled & cut into thin strips
- 3 parsnips, peeled & cut into thin strips
- 2 medium turnips, peeled and cut into thin strips
- 3/4 C reduced-sodium chicken broth
- 1 garlic clove, minced
Peanut Butter Eclair Cake
By gnoll
Spray the bottom of a 9x13 pan with cooking spray
- 1 box chocolate graham crackers (there will be a few graham crackers left over)
- 2 (3 1/4-ounce) boxes vanilla instant pudding
- 1 cup peanut butter
- 3 1/2 cups milk
- 1 (8-ounce) container Cool Whip, thawed
- 1 can chocolate frosting
Scrambled Eggs (with Cauliflower)
By gnoll
1. In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, parmesan, and salt
- 2 lg eggs
- 4 lg egg whites
- 1/4 cup reduced fat sour cream (i use fat free)
- 1/2 cup cauliflower puree
- 2 Tbls grated parmesan
- pinch of salt
- nonstick cooking spray
- 1 tsp olive oil
Chili's Cajun Chicken Pasta
By gnoll
Cook pasta according to package directions
- 1/2 pound penne pasta
- 1 jar alfredo suace
- 5 chicken tenderloins
- 1 tomato (or pint of grape tomatoes)
- Cajun Seasoning (Creole Seasoning)
New York Times Chocolate Chip Cookies
By gnoll
Found on Pinterest. Dad LOVED these at Super Bowl party
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt (I used kosher salt)
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 8 ounces semi-sweet chocolate, chopped into chunks
- 4 ounces unsweetened chocolate, grated
- 8 ounces semi-sweet chocolate chips
- sea salt
Fig/Olive Spread - Brad Sale's
By gnoll
Written directions from epicurious
- 1 C chopped stemmed dried Calimyrna figs
- 1/3 C water
- 1/3 C chopped pitted Kalamata olives or other brine-cured black olives
- 2 T extra-virgin olive oil
- 1 T balsamic vinegar
- 1 T drained capers, chopped
- 1 1/2 t chopped fresh thyme
- 2 5.5 oz logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds (I have used feta cheese for those that don't like goat cheese.)
- 1/2 C chopped toasted walnuts
- 1/4 C toasted walnut halves
- Fresh thyme springs (optional)
- Assorted breads and/or crackers
Corn & Black Bean Salsa
By gnoll
From Phyllis Phillips family at Avon Oaks
- Salsa:
- 1 bag frozen white corn (thawed) OR kernels from 4 ears of corn
- 1 T olive oil
- 1 fresh jalapeno pepper, seeded & chopped
- 1 15 oz can black beans, DRAINED & RINSED
- 1 large red pepper, chopped
- 1 C cherry tomatoes, cut in half or smaller
- 4 (1/2 C) whole green onions, chopped
- 1/2 red onion, chopped
- Dressing:
- 3/4 C Italian dressing
- 2 T cilantro (fresh) OR 1 T dried cilantro
- 1/2 t hot pepper sauce
- 2 T lime juice
- 1 clove garlic, minced
- 3/4 t salt
- 1/2 t cumin