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Recipes
Mushroom Potpie
By KEM77
Directions Heat oven to 400° F
- 4 tablespoons olive oil
- 1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
- 4 carrots, cut into 1/2-inch pieces
- 3 celery stalks, sliced 1/4 inch thick
- 1 medium onion, chopped
- 1/2 teaspoon dried thyme
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 sheet puff pastry (half a 17.3-ounce package), thawed
- 1 small head romaine, leaves torn
- 1/3 cup roasted almonds, chopped
- 2 tablespoons red wine vinegar
Lemon bars
By KEM77
These are delicious!
- CRUST
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup butter, chilled
- TOPPING
- 4 large eggs
- 1 1/2 cups sugar
- 1/4 cup flour
- 6 tablespoons fresh lemon juice
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- powdered sugar
Scallion Flat Bread
By KEM77
Based on the traditional fried northern Chinese scallion pancake, these thin, flaky flat breads are delicious torn ...
- 3 cups all-purpose flour, divided
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 6 scallions, finely sliced (white and light green parts)
- 1 cup spring or filtered water
- 2 tablespoons canola oil, plus 1 tablespoon for oiling the skillet
- 1 tablespoon toasted sesame oil
Eggplant Curry from Jenny W
By KEM77
Quickly sautéing the eggplant gives it an amazing texture in this vegetarian curry dish
- 6 tablespoons vegetable oil
- 1 large eggplant, cubed
- Salt
- 1 onion, diced
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 2 tablespoons tomato paste
- 1 cup water
- 1 1/2 tablespoons sugar
- 1 bunch spinach, cleaned, roughly chopped
- 1 tomato, chopped
Empanadas-Sweet Potato and Black Bean
By KEM77
Jeanne Kelley, Cooking Light DECEMBER 2010
- 9 ounces all-purpose flour (2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
Soft Boiled Eggs
By KEM77
Classic way to have a soft boiled egg
- 2-3 large eggs
- Water in sauce pan to cover
Egg Custard-Steamed Savory
By KEM77
This was a particularly popular dish during the Cultural Revolution because it did not require oil, which was stric...
- 2 eggs
- 3 1/2 cups (900 ml.) cold water
- Dash of salt
- 1/4 scallion (spring onion)
- 1/2 Tbsp. (8 ml.) sesame oil (optional)
- Sprig of cilantro or parsley (for garnish; optional)
Mexican Corn-and-Poblano Soup
By KEM77
Cut dark-green tops off scallions, and finely chop
- 3 scallions
- 1 large white onion, quartered lengthwise, root end kept intact
- 2 large fresh poblano chiles (8 ounces)
- 1 1/2 pounds frozen corn kernels, thawed and drained (about 3 1/3 cups), divided
- 1 tablespoon coarse salt
- 4 cups plus 3 tablespoons water, divided
- 2 tablespoons fine cornmeal or masa harina
- Queso fresco cheese, crumbled, for sprinkling
Green Pasta with Blue Cheese
By KEM77
I know this sounds like a Dr
- 8 ounces trottole verde or any curled pasta of choice (see above)
- salt for pasta water, to taste
- 4 ounces Gorgonzola piccante, crumbled or chopped
- 4 cups baby or salad spinach leaves (packed)
- freshly ground pepper, slightly coarser than regular if possible
- 3 tablespoons chopped shelled, unsalted pistachio nuts
Japanese Squash-and-Soba-Noodle Soup
By KEM77
Bring water and kombu to a boil in a large saucepan
- 5 cups water
- 3/4 ounce kombu (four 5-inch pieces)
- 1/3 cup bonito flakes
- 2 tablespoons soy sauce, plus more for seasoning
- 1 pound kabocha or buttercup squash, peeled and cut into 1-inch pieces
- 3 1/2 ounces White Beech (Bunapi), enoki, or shiitake mushrooms, trimmed
- 8 ounces soba noodles, preferably 100 percent buckwheat
- Silken tofu (optional), for serving
- Thinly sliced scallions, for garnish