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Recipes
Chocolate Chip Madeleines
By SmedleyBooBoo
Melt the butter and honey in a small saucepan and simmer until syrupy—about 8 minutes
- 10 tablespoons unsalted butter, plus extra for greasing
- 2 tablespoons of your favorite honey
- 3 extra-large free-range eggs
- 2/3 cup superfine sugar
- 1 cup self-rising flour, plus extra for dusting
- 3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces
Petite lamb meatballs
By SmedleyBooBoo
For meatballs: Heat medium skillet on medium heat and sweat onions and garlic
- # Canola or vegetable oil
- # 1 medium onion, finely diced
- # 3 cloves garlic, minced
- # 1/2 cup canned chopped green chilies
- # 2 teaspoons kosher salt
- # 1/2 teaspoon freshly ground black pepper
- # 1/2 teaspoon each whole coriander and fennel seeds, toasted and ground
- # 2 pounds ground lamb
- # 1 cup fresh bread crumbs
- # 1/2 cup warm water
- # 2 tablespoons chopped fresh flat-leaf parsley
- # 1/2 teaspoon rosemary, finely chopped
- # 1 large egg, beaten
- # Garnish: chopped parsley
- # Cucumber-fennel yogurt sauce
- # 1/2 European cucumber, finely diced (not peeled)
- # 1 small fennel bulb, finely diced
- # 1 cup yogurt
- # 1 cup sour cream
- # 1 garlic clove, minced
- # 1 teaspoon ground cumin
- # 1 teaspoon lemon zest
- # Salt and pepper to taste
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
By SmedleyBooBoo
Tahini yogurt: * 3 1/2 tablespoons fresh lemon juice * 1 tablespoon Baharat Seasoning * 1 large garlic...
- Tahini yogurt:
- * 3 1/2 tablespoons fresh lemon juice
- * 1 tablespoon Baharat Seasoning
- * 1 large garlic clove, pressed
- * 1/2 cup plain whole-milk Greek-style yogurt
- * 1/4 cup tahini (sesame seed paste)
- Pomegranate relish:
- * 1 1/4 cups pomegranate seeds
- * 2/3 cup shelled unsalted natural pistachios, coarsely chopped
- * 1/3 cup coarsely chopped fresh Italian parsley
- * 2 1/2 tablespoons olive oil
- * 2 1/2 teaspoons fresh lemon juice
- Chicken:
- * 1/2 cup coarsely grated onion
- * 2 tablespoons fresh lemon juice
- * 2 tablespoons olive oil
- * 2 teaspoons Baharat Seasoning
- * 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
- * Warm pita breads
- * Special equipment: 4 10- to 12-inch-long metal skewers
White Chocolate and Cranberry Cookies
By SmedleyBooBoo
1. Preheat oven to 375 degrees F (190 degrees C)
- * 1/2 cup butter, softened
- * 1/2 cup packed brown sugar
- * 1/2 cup white sugar
- * 1 egg
- * 1 tablespoon brandy
- * 1 1/2 cups all-purpose flour
- * 1/2 teaspoon baking soda
- * 3/4 cup white chocolate chips
- * 1 cup dried cranberries
Portuguese Soup
By SmedleyBooBoo
1. 1 First empty the tomato juice into a large pot or crock pot
- # 1 -2 lb kielbasa
- # 1 head cabbage
- # 2 -15 ounces chili beans
- # 6 potatoes
- # 2 (64 ounce) cans tomato juice
- # 1 ham hock
- # 2 tablespoons chili powder
- # 2 tablespoons salt
- # 3 tablespoons pepper
Honey-Roasted Onion Tart
By SmedleyBooBoo
Position rack in top third of oven and preheat to 375°F
- 1 * 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 3 * 3 bacon slices, cut crosswise into 1/2-inch pieces
- 1/4 * 1/4 cup honey
- 1/4 * 1/4 cup dry white wine
- 2 * 2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
- * Nonstick vegetable oil spray
- 3/4 * 3/4 cup crème fraîche
- 1/2 * 1/2 teaspoon fine sea salt
- 1/8 * 1/8 teaspoon freshly grated nutmeg
- 1 * 1 teaspoon fresh thyme leaves
- .
Saffron Chicken
By SmedleyBooBoo
Wash and trim chicken breasts and cut into 1 inch chunks
- * 2 lbs. boneless, skinless chicken breasts
- * 1 lg. onion, cut lengthwise (julienned)
- * 1 ½ tablespoons olive oil
- * ½ teaspoon saffron
- * 3/4 cup chicken stock
- * ½ teaspoon salt
- * Water
Baked Butternut Squash Samosas
By SmedleyBooBoo
Filling Preparation: 1. Heat a skillet on medium heat and fry the onion in the oil until golden brown
- 1 large butternut squash, pealed and diced into small cubes
- 1 large onion, finely chopped
- 3 Tablespoons of vegetable oil for frying and a bit more for baking
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin (I always add the spices and taste the filling as I cook it so adjust it as needed. In my family we like it a little spicy.)
- 1 1/2 teaspoon fresh dill, chopped
- 1 beaten egg to brush on the samosas before baking – this will give them a golden, shiny top
- 24 puff pastry dough squares (You can use the large sheet dough and just cut to size.)
Moroccan Chickpea Barley Salad
By SmedleyBooBoo
1 Heat 2 tablespoons of olive oil in a large pot on medium high heat
- *Ras El Hanout Spice Mix:
- * 1 1/2 cups barley
- * 1 1/2 cups chicken or veggie broth
- * 1 1/2 cups water
- * 1 teaspoon salt
- * Olive oil
- * 1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained
- * 1 cup shelled pistachio nuts
- * 1 cup diced dried apricots
- * 2-3 chopped green onions or scallions
- * 1 cup chopped parsley
- * Zest and juice of a lemon
- * 1 Tbsp of ras el hanout spice mix*
- * Salt to taste
- * 1 teaspoon black pepper
- * 1 teaspoon cardamom
- * 1/4 teaspoon cayenne
- * 1/4 teaspoon ginger
- * 1/4 teaspoon nutmeg
- * 1/4 teaspoon cinnamon
- * 1/2 teaspoon turmeric
Turkey Tacos
By SmedleyBooBoo
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat
- * 1 yellow onion, sliced into thin strips
- * 1 head Napa cabbage, shredded
- * 4 small radishes sliced very thin
- * 5 tablespoons olive oil
- * 4 limes, juiced
- * 1/2 bunch cilantro leaves, chopped
- * Kosher salt, to taste
- * Fresh-ground pepper, to taste
- * 16 ounces smoked or roasted turkey, shredded
- * 12 4-inch soft corn tortillas