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Recipes
Puree of Vegetable Soup
By aiati
Hearty vegetarian soup
- 2 tablespoons olive oil
- 3 leeks, including light green parts, finely chopped
- 4 carrots, peeled and sliced
- 4 zucchini (courgettes), sliced
- 3 waxy or all-purpose potatoes, about 1 pound, peeled and thinly sliced
- 1 1/2 tablespoons tomato paste
- 6 cups chicken stock or prepared broth
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon fresh lemon juice
- Salt and freshly pepper
- 3 tablespoons finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped lemon zest
Potato-Leek Soup with Fennel
By aiati
Creamy, delicious, stick your ribs soup
- 3 tablespoons olive oil
- 2 leeks, including tender green parts, coarsely chopped
- 2 fennel bulbs, about 1 pound, thinly sliced
- 2 baking potatoes, about 1 pound, peeled and coarsley chopped
- 6 cups chicken or vegetable stock
- Salt and pepper to taste
Blueberry Muffins
By aiati
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Basic Vegetable Stock
By aiati
Chop scrubbed vegetables into 1-inch chunks
- 1 tablespoon olive oil
- 1 large onion
- 2 stalks celery, including some leaves
- 2 large carrots
- 1 bunch green onions, chopped
- 8 cloves garlic, minced
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 2 quarts water
Raspberry Buttercream Frosting
By aiati
Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into...
- 1/2 cup organic smart balance
- 12 ounces of raspberries (fresh or frozen)
- 1/2 teaspoon fresh lemon juice
- 3 to 3 1/2 cups powdered sugar
- pinch of kosher salt
- 1-2 tablespoons almond or rice milk
Acorn Squash with Cranberry Butter Pecan Stuffing
By aiati
Preheat oven to 375 degrees F
- Stuffing:
- 2 small acorn squash
- 2 Tablespoons butter, melted
- 1/2 cup butter pecan syrup, divided
- 2 Tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon butter
- 1/4 cup onions, chopped
- 1 cup seasoned dry herb stuffing mix
- 1/2 cup chicken broth
- 1 teaspoon fresh sage, chopped
- 1/4 cup dried cranberries
- 1/2 cup frozen cut leaf spinach, thawed and excess moisture removed
- 1/2 cup pecans, chopped & divided
- Salt and pepper to taste, optional
Red Pepper and Tomato Soup
By aiati
In a large non-aluminum sauce pan over medium heat, warm the olive oil
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 6 large tomatoes, about 3 pounds, coursely chopped
- 4 large red bell peppers, coursely chopped
- 3 cloves garlic, thinly sliced
- 1/2 chipotle chile in adobo
- 2 cups chicken or vegetables stock or prepared broth
- Salt and freshly ground pepper
- 1/4 cup sour cream or plain yogurt
- 2 tablespoons chopped fresh flat-leaf parsley
Sangría
By aiati
Combine all the ingredients except sparkling water in a large pitcher
- 3 tablespoons sugar
- 3 tablespoons white rum
- 3 tablespoons Cointreau (orange-flavored liqueur)
- 3 tablespoons brandy
- 6 orange slices
- 6 lemon slices
- 1 peach, cut into 6 wedges
- 1 cinnamon stick
- 1 (750-milliliter) bottle Rioja or other fruity red wine (such as Beaujolais or Zinfandel)
- 1 cup sparkling water, chilled
Cinnamon Ice Cream
By aiati
Directions In a saucepan over medium-low heat, stir together the sugar and half-and-half
- 1 cup white sugar
- 1 1/2 cups half-and-half cream
- 2 eggs, beaten
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Homemade Mac and Cheese
By aiati
Directions Cook macaroni according to the package directions
- 8 ounces uncooked elbow macaroni
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup bread crumbs
- 1 pinch paprika