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Recipes
Chicken Tagine
By SmedleyBooBoo
Place all ingredients in the slow cooker, place on medium-low heat setting and cook covered for approx 3 1/4 - 4 ho...
- * For tagine
- * 1 ea. 3 1/2 lbs fresh chicken, cut in eighths
- * 1 1/2 cup chicken broth
- * 2 cups fresh tomato, peeled, seeded and diced (canned also fine)
- * 2 ea. medium onions, peeled, diced
- * 2 ea. clove fresh garlic, peeled, minced
- * 2 ea. slices fresh ginger, peeled, minced (OR 1 tsp. ground dried)
- * 2 tsp. ground cumin
- * 1 tsp. ground coriander
- * 1 ea. cinnamon stick
- * 1 tsp. chopped fennel seeds
- * 2 tsp. harissa
- * 2 cups cooked chickpeas (Garbanzo)
- * 3/4 cup dried apricots, roughly chopped
- * For garnish
- * 1/3 cup slivered almonds (toasted)
- * 1/3 bunch fresh cilantro, washed, dried, roughly chopped
Corn Oysters
By SmedleyBooBoo
Heat corn. Drain oysters, reserving liquid
- 1 (No. 2) can cream style corn
- 1 pt. oysters
- 3 tbsp. butter
- 2 tbsp. flour
- Salt & pepper
- 1 1/2 c. milk
- 1 c. buttered crumbs (Ritz crackers, etc.)
Cold Soba Noodles with Shiitake and Baby Bok Choy
By SmedleyBooBoo
In a medium pot of boiling water over high heat, cook soba until al dente, 3 to 5 minutes
- Hands-on time: 25 minutes
- Total preparation time: 25 minutes
- You can add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however.
- 4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion)
- 3 tablespoons thin soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon freshly grated ginger
- 3 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 12 medium to large fresh shiitake mushrooms, stems removed and caps julienned
- 4 small to medium heads green stem bok choy or 1 bunch spinach, stems trimmed, leaves separated
- Toasted sesame seeds
- Nori seaweed flakes
- Togarashi (Japanese ground chili mix)
Chess Pie with Blackened Pineapple Salsa and Caramel Sauce
By SmedleyBooBoo
Make dough: Stir together flour, sugar, and salt in a large bowl (or pulse in a food processor)
- For pastry dough:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 3 1/2 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons cold vegetable shortening (trans-fat-free)
- 4 to 5 tablespoons ice water
- For pineapple salsa:
- 3 tablespoons peanut or vegetable oil, divided
- 1 pineapple (preferably labeled "extra sweet"), peeled and sliced crosswise into 1/2-inch-thick rounds
- 1 tablespoon grated lime zest
- 1/4 cup fresh lime juice
- 1 tablespoon dark rum
- 3 tablespoons packed light brown sugar
- For caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons unsalted butter, softened
- 1/2 cup heavy cream at room temperature
- 1 1/2 tablespoons plain Greek-style yogurt at room temperature
- For filling:
- 4 whole large eggs
- 2 large egg yolks
- 1 1/2 cups granulated sugar
- 3 tablespoons unsalted butter, melted
- 2 1/2 tablespoons cornmeal
- 1/2 cup well-shaken buttermilk
- 1 /2 teaspoon kosher salt
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon grated nutmeg
- Equipment: a 9-inch round tart pan (1 inch deep) with removable bottom; pie weights or dried beans
Fried Soft-Shell Crabs Dinner
By SmedleyBooBoo
1. Immerse crabs in ice water
- * 4 large or 8 small live soft-shell blue crabs
- * 1 egg, beaten
- * 1/4 cup milk
- * 1/2 cup all-purpose flour
- * 1/4 teaspoon salt
- * 1/8 teaspoon cayenne pepper
- * Shortening or cooking oil for frying
Crispy Tilapia Fillets with Fennel-Mint Tzatziki
By SmedleyBooBoo
Place fennel bulb and fronds in small bowl
- * 1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
- * 3/4 cup whole-milk greek-style yogurt
- * 1 1/2 tablespoons chopped fresh mint
- * 1 teaspoon white balsamic vinegar
- * 4 tablespoons extra-virgin olive oil, divided
- * 4 large tilapia fillets
- * 1 teaspoon fennel seeds, finely ground
- * 1 large egg white, beaten until frothy
- * 2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs
Raw Mustard Greens Salad with Gruyère and Anchovy Croutons
By SmedleyBooBoo
Preheat oven to 375°F. Combine anchovies and garlic in small bowl
- * 5 anchovy fillets, finely chopped
- * 3 garlic cloves, pressed
- * 1/2 cup extra-virgin olive oil
- * 3 cups 3/4-inch cubes crustless country bread
- * 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
- * Nonstick vegetable oil spray
- * 1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
- * 5 teaspoons (or more) fresh lemon juice
- .
Polenta pizza with stewed green olives and tomatoes
By SmedleyBooBoo
1. Brush a layer of oil on a pizza pan or baking sheet
- * 3 tablespoons olive oil, plus more as needed
- * 1 cup coarse cornmeal
- * Salt
- * 1/2 cup milk, preferably whole
- * Black pepper
- * 2 onions, chopped
- * 1 tablespoon minced garlic
- * 3/4 cup green olives, pitted and roughly chopped
- * 3 cups chopped tomatoes (canned are fine; include their juice)
- * 1/2 cup chopped fresh basil, plus more for garnish
- * 1/2 cup grated Parmesan cheese, optional
Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri
By SmedleyBooBoo
Preheat oven to 450°. Toss squash with 11/2 tablespoons oil in large bowl
- * 4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)
- * 2 1/2 tablespoons olive oil, divided
- * 8 ounces ground lamb
- * 2 1/2 cups chopped onions
- * 3 large garlic cloves, minced
- * 2 teaspoons ground cumin
- * 1/4 teaspoon ground cinnamon
- * 1/8 teaspoon cayenne pepper
- * 1 cup canned crushed tomatoes with added puree (from 28-ounce can)
- * 2 cups low-salt chicken broth
- * 8 ounces multi-grain penne pasta (such as barilla)
- * 1/2 cup chopped fresh cilantro, divided
- * 1/2 cup grated kasseri cheese, divided
- * Ingredient info: Look for kasseri, a firm white cheese made from sheep’s milk, at supermarkets and Greek markets.
Whole-Wheat Fusilli with Beef Ragu
By SmedleyBooBoo
1. Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 mi...
- 1. 8 ounces 90%-lean ground beef
- 2. 1 teaspoon extra-virgin olive oil
- 3. 2 medium carrots, chopped
- 4. 1 medium onion, chopped
- 5. 1 stalk celery, chopped
- 6. 6 ounces cremini or baby bella mushrooms, wiped clean and coarsely chopped (2 cups)
- 7. 2 cloves garlic, minced
- 8. 1 28-ounce can diced tomatoes (not drained)
- 9. 1/2 cup dry red wine
- 10. 1-2 teaspoons fennel seeds, crushed
- 11. Large pinch of crushed red pepper
- 12. 1/4 teaspoon salt, or to taste
- 13. 12 ounces whole-wheat fusilli or rotini
- 14. 2 tablespoons chopped fresh parsley (optional)
- 15. 6 tablespoons freshly grated Parmesan cheese (optional)