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Recipes
Curried Butternut Squash Soup
By KDudek88
Heat your oven to 350 degrees and adjust the rack to the middle position
- 1 large butternut squash, halved and seeded
- 1 jalapeño chili
- 2 slices of bacon
- 1 medium onion, diced
- 1 large carrot
- 2 garlic cloves, minced
- White wine
- 1 1/2 tsp curry
- 1/2 tsp dried thyme
- Hearty dash of paprika
- 1 large bay leave (or 2 small)
- 1 quart of chicken broth
- Whole milk or heavy cream
- Salt
- Pepper
Ancho Lentil Soup With Grilled Pineapple
By KDudek88
Preheat a small frying pan over low-medium heat
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 dried ancho chilies, seeds removed and ripped into bite sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced small
- 3 cloves garlic, minced
- 1 Seranno pepper, seeded and chopped (add another if you like more heat)
- 2 bay leaves
- 1 teaspoon salt
- 2 cups green lentils, washed
- 7 to 8 cups vegetable broth or veg broth and water mixed
- 3 tablespoons of lime juice or to taste
- Cooking spray
- 6 to 8 pineapple rings
- slices of lime to serve
- hot sauce to serve
Spiked Weekend Smoothie
By KDudek88
In a blender, combine frozen strawberries, orange juice, and orange zest
- 8 large strawberries, trimmed, halved, and frozen
- 3/4 cup freshly squeezed orange juice
- 1/2 teaspoon orange zest
- 1 cup vanilla frozen yogurt or ice cream
- 1 tablespoon sugar, or more if berries are not very sweet
- 2 tablespoons orange liqueur
- Orange wedges, for garnish
Tomato-Mozzarella Pizza
By KDudek88
243 calories per serving!
- 1 (11-ounce) can refrigerated French bread dough
- 2 tablespoons yellow cornmeal
- Cooking spray
- 1 1/2 pounds plum tomatoes, thinly sliced
- 1 garlic clove, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 teaspoon black pepper
- 2 ounces pancetta
- 1/4 cup thinly sliced fresh basil
Israeli Couscous with Apples, Cranberries, and Herbs
By KDudek88
For Almonds: To toast the almonds, preheat the oven to 350 degrees F
- Couscous:
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook's Note
- Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Baked Rigatoni with Kale
By KDudek88
Preheat oven to 400 degrees
- 1 pound tube-shaped pasta, like rigatoni
- 2 bunches (or about 1 pound) kale (or other hearty, leafy green, such as Swiss chard), thick stems removed and leaves roughly chopped
- 2 tablespoons unsalted butter, plus more for the baking dish
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 clove garlic, peeled
- salt
- freshly-ground pepper
- 2 cups shredded sharp cheddar
- 4 ounces goat cheese, crumbled
- 1 to 2 tablespoons parmesan cheese, freshly shredded
California Avocado Sandwich
By KDudek88
n a small bowl combine the mayonnaise and chopped dill
- Half a focaccia round, cut into wedges
- 1/4 cup mayonnaise
- 2 teaspoons chopped fresh dill, divided
- 1 avocado, thinly sliced
- 1/4 cup thinly sliced red onion
- 4 slices provolone cheese
Apple Beignets with Caramel Sauce
By KDudek88
For Apple Beignets: Fill a medium sized paper bag with granulated sugar, cinnamon, and nutmeg
- Apple Beignets:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 cups vegetable oil
- 4-8 apples, peeled, cored, and sliced
- 3 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter, melted
- 2 large eggs, lightly beaten
- 2 cups sparkling apple cider
- Caramel Sauce:
- 3/4 cup heavy cream
- 1/2 tsp pure vanilla extract
- 1 cup granulated sugar
- 1/4 cup water
- 1 tsp butter
Butternut Squash Mac and Cheese
By KDudek88
Bake squash, on a sheet of parchment at 400 degrees for about one hour, until soft
- 1 large butternut squash, split in half and seeded
- 1 lb elbow macaroni
- 1 1/2 c vegetable stock
- 1 c milk
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1 c cheddar cheese, shredded
- 1/2 c ricotta cheese
- 1/2 c parmesan cheese, shredded
- 1/2 c bread crumbs
- sprigs of thyme, for garnish
Parmesan Potato Wedges
By KDudek88
Preheat the oven to 450 degrees
- 4 to 5 potatoes, washed
- 3 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoon freshly grated Parmesan