KEM77's profile page
Recipes
Pork Posole- from NPR
By KEM77
Rub pork butt with 1 ounce achiote, 1 ounce garlic, juice of 1 lime, salt and pepper and 1 ounce of olive oil
- 5 pounds fresh hominy or one #10 can (approximately 13 cups) high-quality canned hominy (Lamas recommends Juanita's Brand)
- 2.5 pounds tomatillos
- 1 #10 can (approximately 6 pounds, 6 ounces) whole peeled tomatoes
- 1 1/2 gallons chicken stock
- 2 ounces crushed red pepper flakes
- 4 bay leaves
- 2 ounces dried oregano
- 2 ounces epazote (an herb, available at Latino groceries)
- 2 ounces kosher salt
- 3 ounces ground achiote
- 2 ounces fresh-cracked black pepper
- 2 Spanish onions, diced
- 3 ounces chopped fresh garlic
- Juice of 3 limes
- 1 bunch fresh cilantro, chopped
- 3 pounds pork shoulder or pork butt
Cherry Ice Cream Pie with Chocolate Cookie Crust
By KEM77
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun p...
- 3 + cups reduced-fat “light” vanilla ice cream (or vanilla frozen yogurt), softened
- 1 1/4 cups chopped pitted fresh or frozen cherries, divided
- 1 9-inch chocolate-cookie pie crust (or oreo cookies, 1/2 stick butter)
- 2 tablespoons mini chocolate chips
Broccoli, Cannellini Bean & Cheddar Soup
By KEM77
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 cup water
- 1 pound broccoli crowns, trimmed and chopped (about 6 cups)
- 1 14-ounce can cannellini beans, rinsed (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup shredded extra-sharp Cheddar cheese
- (or substitute tangy plain/kefir yogurt)
Artichoke Wraps with Three-Veggie Slaw
By KEM77
Canned chickpeas and artichoke hearts are the quick-fix secrets to this sandwich spread, which works beautifully wi...
- Slaw & Wrap
- 1/2 medium green bell pepper, very thinly sliced
- 3 Tbs. plain low-fat yogurt
- 1 Tbs. chopped fresh parsley
- 1 Tbs. minced red onion
- 2 tsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 5 (9- to 10-inch) flour tortillas
- 2 medium carrots, shredded (3/4 cup)
- 1 1/4 cups very thinly sliced green cabbage
- Artichoke spread
- 14-oz. can artichoke hearts, drained and halved
- 1 cup canned chickpeas, rinsed and drained
- 1/3 cup tahini
- Small handful fresh parsley leaves
- 1 medium clove garlic, coarsely chopped
- 1/2 to 2 Tbs. fresh lemon juice
- 1/2 tsp. salt
- 1/8 to 1/4 tsp. freshly ground pepper
Peanut butter reindeer cookies
By KEM77
holiday dessert, Winter, Dessert, Easy, Holiday, Christmas, Cookies, Buttery, Sweet, Peanut
- 0.5 cup Unsalted butter; softened to room temperature
- 0.75 cup Peanut butter
- 1/3 cup Granulated sugar
- 1/3 cup Light brown sugar; packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 48 large RED M&M candies
- 96 Semisweet chocolate chips
- 48 Pretzels; broken into 96 1-inch pieces
Hard boiled eggs
By KEM77
1. Use eggs nearing their expiration date
- eggs (nearing their expiration date)
Brothy Chinese Noodles
By KEM77
This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth
- 2 tablespoons hot sesame oil (see Note), divided
- 1 pound 93%-lean ground turkey
- 1 bunch scallions, sliced, divided
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups reduced-sodium chicken broth
- 3/4 cup water
- 3 cups thinly sliced bok choy
- 8 ounces dried Chinese noodles (see Note)
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 small cucumber, sliced into matchsticks, for garnish
- 1 bunch cilantro, for garnish
- 1-2 limes, sliced, for garnish
Cornish hens: A special little meal
By KEM77
Pat the hens dry. Season the cavity and the entire hens with salt and pepper to taste
- 2 Cornish hens, thawed, if frozen, and giblets, if any, removed
- Salt and pepper to taste
- Nonstick cooking spray
- 1 teaspoon Chinese five spice powder
- 3/4 cup apricot preserves or orange marmalade
- 1 generous tablespoon Dijon mustard
- 1/4 cup orange juice
- 1/4 cup less-sodium, fat-free chicken broth