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Recipes
Sourdough Starter
By pavaldez
The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or ...
- 2 cups warm water
- 1 tablespoon of sugar or honey (optional)
- 1 tablespoon or packet active dry yeast
- 2 cups King Arthur Unbleached All-Purpose Flour
Digest Diet: Creamy Quinoa
By pavaldez
Per 1/2-cup serving: 286 calories; 14g protein; 5
- 1 cup quinoa
- Generous pinch of fine sea salt
- 1 1/2 cups water
- 1 cup fat-free evaporated milk
- 2 tablespoons flaxseed
- 4 teaspoons honey
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
- 1 cup fat-free milk
- 8 teaspoons chopped nuts/seeds
Digest Diet: Big-Batch Roast Chicken
By pavaldez
Per serving: 105 calories, 20g protein, 2
- 8 bone-in skin-on chicken breast halves (about 8 ounces each)
- Seasoning
Chicken Enchiladas
By pavaldez
Preheat the oven to 400 degrees
- 6 corn tortillas
- vegetable oil
- 1/2 medium onion, chopped
- 1 small clove of garlic, minced
- 2 chicken breasts, cooked and diced
- 1/2 teaspoon taco seasoning or to taste
- 1 cup grated mild cheddar
- 1 cup enchilada sauce
- sour cream
- More cheese for garnish
- Optional black olives for garnish
Sweet & Sour BBQ Sauce
By pavaldez
Heat the oil in a small saucepan over high heat
- 2 tablespoons peanut oil
- 2 cloves garlic, chopped
- 2 tablespoons finely grated peeled fresh ginger
- 1/2 cup dry sherry
- 1/2 cup hoisin sauce
- 1/2 cup ketchup
- 1 1/2 teaspoons Vietnamese chili-garlic sauce
- 2 teaspoons soy sauce
- 2 teaspoons dark sesame oil
Bobby's Sweet Potatoes Glazed with Molasses, Pecans and Bourbon
By pavaldez
Cook's Note: The potatoes can either be roasted or boiled to par-cook them
- 1 stick unsalted butter, quartered
- 3/4 cup molasses
- 1/2 cup light brown sugar
- Pinch cayenne pepper
- 1 cup bourbon
- Salt and freshly ground black pepper
- 8 large sweet potatoes, par cooked and cut into 2-inch dice
- 3/4 cup toasted chopped pecans
Wolfgang's Rice Pudding
By pavaldez
Rinse rice thoroughly in cold water
- 2 cups Arborio or short grain rice
- 2 cups water
- 1 tsp salt
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cinnamon stick
- 1 lemon zest
- 1/2 tsp ground nutmeg
- 3 Tbsp ground cinnamon for garnish
Cookies: Festive Oatmeal Cookies
By pavaldez
1.HEAT oven to 350°F. 2
- 1 cup Crisco® All-Vegetable Shortening
- OR 1 stick Crisco® Butter Flavor All-Vegetable
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/2 cups oats (quick or old fashioned), uncooked
- 2 1/2 cups All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1 cup candy-coated chocolate pieces or colored chips
- 1 cup coarsely chopped pecans or walnuts
Herb-Roasted Chicken and Vegetables
By pavaldez
Preheat oven to 425 degrees Fahrenheit
- 1 (5 pound) chicken for roasting
- 4 parsnips, peeled and cut into 2-inch chunks
- 1 medium bunch of thyme, plus 15 sprigs
- 4 large carrots, peeled and cut into 2-inch chunks
- 1/4 cup chopped oregano, plus 7-8 sprigs
- 3 Yukon gold potatoes, peeled and cut into wedges
- 1/2 lemon
- 1 large red onion, cut into thick slices
- 1/2 orange
- 2 bulbs of fennel, trimmed and cut into quarters
- 1 head garlic, broken apart, cloves smashed
- salt and pepper, to taste
- 2 tablespoons butter, melted
Pork: Alton's Sweet and Sour Pork
By pavaldez
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch
- 2/3 cup soy sauce
- 2 teaspoons minced garlic
- 1 tablespoon minced ginger
- 1/4 cup flour, plus seasoned flour for dredging
- 1/4 cup cornstarch
- 1 pound pork butt, cut into 1-inch cubes
- Kosher salt and pepper
- Vegetable oil, for frying
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 ounce honey
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1/3 cup large diced Vidalia onion
- 1/3 cup large diced celery
- 1/3 cup carrots sliced 1/4-inch thick, on a bias
- 1/3 cup large diced red bell pepper
- 1/3 cup large diced green bell pepper
- 1 cup fresh pineapple, cut into 1-inch cubes