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Recipes
Spaghetti Alla Pescatora (Gluten Free)
By keenan
Cook DeBoles Gluten Free Rice Spaghetti according to package direction; drain, reserving 1 cup of cooking liquid
- 1 (8 ounce) package DeBoles Gluten Free Rice Spaghetti
- 1/2 cup Spectrum Organic Extra Virgin
- Olive Oil
- 2 garlic cloves, thinly sliced
- 1/2 pound calamari cut into rings
- 8 little neck clams cleaned and rinsed
- 8 mussels cleaned and rinsed
- 8 sea scallops
- 8 medium shrimp peeled and deveined
- 1 cup crushed plum tomatoes
- 1/2 cup dry white wine
- 1/2 teaspoon chopped fresh oregano
- Hot pepper flakes to taste
- Hain Pure Foods Iodized Sea Salt to taste
- Coarse black pepper to taste
- 1/4 cup chopped flat leaf parsley
Grilled Salmon Tacos with Chunky Guacamole
By keenan
1. In medium bowl, mix Chunky Guacamole ingredients
- 2 plum (Roma) tomatoes, chopped
- 2 avocados, peeled, chopped
- 1/4 cup finely chopped onion
- 1 serrano chile, seeded, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons vegetable oil
- 10 corn or flour tortillas (6 inch)
- 2 cups finely shredded red cabbage
- Lime wedges
Spiced Pork with Bourbon Reduction Sauce
By keenan
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil
- Sauce:
- 1/2 cup bourbon
- 1/4 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons bottled minced garlic
- 1/2 teaspoon black pepper
- Pork:
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
Favorite Chili
By keenan
From Cooks Illustrated, February 2011 Notes: 4 lb
- Table salt
- 1/2 lb. dried pinto beans (abt 1 cup), rinsed
- 6 dried ancho chiles (abt 1 3/4 oz.), stems and seeds removed, flesh torn into 1" pieces
- 2-4 dried arbol chiles, stems removed, pods split, seeds removed
- 3 Tbsp cornmeal
- 2 tsp. dried oregano
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 2 1/2 c. low-sodium chicken broth
- 2 med. onions, cut into 3/4" pieces (abt. 2 cups)
- 3 small jalapeno chiles, stemmed and seeded, cut into 1/2" pieces
- 3 Tbsp vegetable oil
- 4 medium garlic cloves, minced
- 1 (14.5 oz.) can diced tomatoes
- 2 tsp light molasses
- 3 1/2 lbs. blade steak, 3/4" thick, trimmed, cut into 3/4" pieces
- 1 (12 oz.) bottle mild lager (ie: Budweiser)
A Farewell to Basil Fettuccine
By keenan
Using a food processor, process basil leaves until chopped very fine
- 3/4 cup chopped fresh basil
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon olive oil
- 2 tablespoons water
- 2 1/2 tablespoons all-purpose flour
Cilantro Chicken and Chickpea 'Chili'
By keenan
Serve over white rice or on its own, with pita chips on the side
- 2 to 3 tablespoons olive oil
- 1 1/2 pounds ground white-meat chicken (see headnote)
- 1 small onion, cut into 1/4-inch dice (3/4 cup)
- 1/2 large red, orange or yellow bell pepper, seeded and cut into 1/4-inch dice (1 cup)
- Salt
- 1 tablespoon ground cumin, or to taste
- 2 teaspoons ground coriander, or to taste
- 1 1/2 cups cooked no-salt-added chickpeas, drained
- 3 cups no-salt-added or low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice (from 1/2 to 1 lemon)
- 1 tablespoon cornstarch
- 3 tablespoons chopped fresh cilantro
Buffalo Chicken Dip
By keenan
Preheat oven to 350 degrees
- 8 oz. pkg. Cream Cheese, softened
- 1/2 c. Blue Cheese Dressing
- 1/2 c. Frank's Red Hot Buffalo Wing Sauce
- 1/2 c. Blue Cheese, crumbled
- 2 (9.75 oz.) cans Chicken, drained
- Assorted vegetables, chips, or crackers
Do-Ahead Breakfast Bake
By keenan
1 Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- 1 1 1 cup diced fully cooked ham (6 oz)
- 2 2 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
- 1 1 1 medium green bell pepper, chopped (1 cup)
- 1 1 1 tablespoon dried chopped onion
- 2 2 2 cups shredded Cheddar cheese (8 oz)
- 1 1 1 cup Original Bisquick® mix
- 3 3 3 cups milk
- 1/2 1/2 1/2 teaspoon pepper
- 4 4 4 eggs
Swiss Chard with Olives
By keenan
I've been on a chard kick this season, getting one or two bunches a week for the last several months
- 1 ounce green pitted green olives (about 10 medium sized), roughly chopped or sliced
- 1/2 teaspoon minced fresh rosemary
- 1 green onion or shallot, chopped
- 1/2 teaspoon capers
- Olive oil
- 1 large bunch of Swiss chard, rinsed and patted dry
- Freshly ground black pepper to taste
Gaelic Boxty
By keenan
Recipe courtesy Gallaghers Boxty House
- 8 ounces grated raw potato
- 6 ounces mashed potato
- 8 ounces all-purpose flour
- 1 pint milk
- Salt and freshly ground black pepper, for seasoning, plus 1-ounce cracked black pepper, for filling
- 18 (2-ounce) Irish fillet medallions
- 2 large onions, sliced
- 6 large flat field mushrooms, roughly chopped
- 2 ounces Irish whiskey
- 1 pint cream
- Salt
- Watercress, for garnish