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Recipes
PASTA DOUGH
By aiati
Combine all ingredients, except water, in food processor
- 2 c. flour
- 2 eggs
- 1 tbsp. olive oil
- 3/4 tsp. salt
- Warm water
- Equipment: Food processor, pasta machine
Greens 'n' Beans
By aiati
Recipe courtesy Aarti Sequeira
- 1/2 cup plus 1 teaspoon extra-virgin olive oil
- 1 large bunch kale, leaves stripped off stems
- 1 clove garlic, smashed
- 1/4 cup whole, skinned almonds
- 2 cups loosely packed fresh cilantro leaves and soft stems
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons water
- 1 (15-ounce) can great Northern beans, drained and rinsed
Brussel Sprouts with Balsamic Vingar
By aiati
1. Preheat oven to roast at 375°F
- Brussels Sprouts
- Good Quality Olive Oil
- Balsamic Vinegar
- Sea Salt
- Fresh Cracked Pepper
Basic Vegetable Soup
By aiati
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray
- 1 lb. carrots, sliced
- 3 med. onions (1 1/2 lbs.), chopped (4 c.)
- 4 lg. stalks celery, sliced
- 2 lg. cloves garlic, crushed with press
- 2 cans (28 oz. each) whole tomatoes in juice
- 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
- 3/4 lb. green beans, trimmed and each cut into thirds
- 1 can (48 to 49 oz.) chicken broth
- 6 c. water
- Salt and pepper
- 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
- 2 bags (6 oz. each) baby spinach leaves
Ginger Bread Cookies for Wilton Gingerbread Village Cookie Pan (Dairy Free)
By aiati
Preheat oven to 375 degrees
- 4 cups flour; divided
- 1/2 cup firmly packed brown sugar
- 3/4 cup molasses
- 2 eggs
- 1/2 cup organic smart balance or earth balance
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Turkey Meatball Soup
By aiati
1. In a mixing bowl, combine the ground turkey with the oat bran, parsley, 1/2 teaspoon salt, poultry seasoning, an...
- 1/2 pound ground dark turkey (93% - 97% fat free)
- 1/2 pound ground light turkey (99% fat free)
- 3 tablespoons oat bran
- 4 tablespoons minced fresh parsley
- 1 teaspoon salt, Vege-Sal, or Herbamere
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup grated carrot
- 4 cups diced zucchini
- 2 tablespoons minced onion
- 2 clove garlic, crushed
- 2 quarts chicken broth
- 2 teaspoons oregano
Orange Walnut Pie Crust
By aiati
In a medium-sized bowl, combine flours
- 3/4 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange rind
- 4 tablespoon chilled butter
- 2 to 3 tablespoons very cold orange juice
Avocado Tomato Scallion Cheddar Quiche
By aiati
Preheat oven to 375 degrees
- 1 cup sour cream
- 3 eggs, beaten
- 3 cups grated sharp cheddar cheese
- Dash of slat
- Dash of black pepper
- 6 scallions, chopped
- 2 ripe tomatoes, chopped
- 1 ripe avocado, peeled, pitted, and sliced into strips
- 1 unbaked 10-inch pie shell
Serious Vanilla Ice Cream
By aiati
Recipe courtesy Alton Brown
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup minus 2 tablespoons sugar
- 2 tablespoons peach preserves (not jelly)
- 1 vanilla bean, split and scraped
Breaded Garlic Dill Fish
By aiati
Preheat oven to 350 degrees
- 1 1/2 pounds firm white fish fillets, such as cod, scrod, haddock, or pollack
- 3/4 cup fresh bread crumbs
- 3/4 cup toasted wheat germ
- 3 tablespoons chopped fresh dill
- 1 1/2 teaspoons ground dried mustard
- 3 large garlic cloves, minced or pressed
- Salt and ground black pepper to taste
- 2 egg whites