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Recipes
Oat Soda Bread
By heathaly
From 101 Cookbooks
- butter, to grease pan
- 2 cups / 7 oz rolled oats
- 10 ounces / 285 g / ~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading
- 1 3/4 teaspoons baking soda
- 1 1/4 teaspoons fine-grain sea salt
- 1 3/4 cups / 415 ml buttermilk, plus more if needed, and 2T. for brushing
- mixed seeds - sesame, caraway, poppy, etc.
Spicy Italian Pork Cutlets
By heathaly
Heat 2 tablespoons olive oil in a skillet over medium-high heat
- 1/4 cup extra virgin olive oil, divided
- 4 boneless pork chops, pounded to 1/4 inch thick
- salt and pepper to taste
- 4 cloves garlic, thinly sliced
- 1 large tomato, diced
- 1/3 cup chicken broth
- 1/4 cup dry white wine
- 3 tablespoons minced fresh parsley
- 1/4 teaspoon red pepper flakes
Hand Pie Dough
By heathaly
Adapted from "The Sono Baking Company Cookbook" by John Barricelli
- 2 cups all-purpose flour
- 1/2 cup coarse-ground cornmeal
- 2 teaspoons granulated sugar
- 1 teaspoon coarse salt
- 1/4 teaspoon paprika
- 1 cup cold unsalted butter, cut into pieces (2 sticks)
- 5 to 6 tablespoons ice water
Lime Daiquiri Ice Pop
By heathaly
In a medium saucepan over medium-low heat, bring the sugar, lime juice, and 1 1/2 cups water to a simmering boil
- 1 cup granulated sugar
- 1/2 cup fresh lime juice
- 2 tablespoons rum
Melon Berry Ice Pops
By heathaly
In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary
- 1 cup raspberries (5 ounces)
- 2/3 cup sugar
- 1/2 cup low-fat plain Greek yogurt
- 1/2 cantaloupe, peeled, seeded, flesh cut into large pieces (about 2 cups)
World's Easiest Falafel
By heathaly
Drain chickpeas and let air dry for 2 hours, or more
- 2 cups dried chickpeas, rinsed well and soaked overnight
- 1 small yellow onion
- 1 bunch mint, washed
- 1/2 bunch cilantro, rinsed and coarsely chopped
- 3 cloves garlic
- 1 egg (optional)
- 1 piece bread
- 2 pinches salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons ground cumin
- 2 lemons, juiced
- 1 cup canola oil for frying
- 1 cucumber, peeled and seeded
- 1 cup plain yogurt, Greek style preferred
- salt and pepper to taste
- 1 pkg. pita or flatbread
Outrageous Fudgy Chocolate Butterscotch Chip Cookies
By heathaly
adapted from Martha Stewart
- 8 ounces semisweet chocolate, roughly chopped
- 4 Tbsp (1/2 stick) unsalted butter
- 2/3 cup all purpose flour [spooned and leveled to measure]
- 1/2 tsp baking powder
- 1/3 tsp salt
- 2 large eggs, room temperature
- 1/2 cup PLUS 2 Tbsp packed light brown sugar
- 1 tsp pure vanilla extract
- 1 cup butterscotch chips
Butternut Squash Soup
By heathaly
Pressure Cooker
- 1 1/2 pounds of butternut squash, quartered and seeded
- 2 Tablespoons olive oil
- 3 cloves garlic, coarsely chopped (roasted garlic is even better)
- 1 Medium-size yellow or white onion, finely diced
- 1 teaspoon chopped fresh sage, or 1 1/2 teaspoon dried
- 3/4 teaspoon kosher salt
- 1 Cup water
- 3 Cups vegetable stock
Pita Bread
By heathaly
Recipe can be doubled
- 2 cups white bread flour (substitute up to half of the flour with whole wheat flour if you want)
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 2/3 cup warm water
- 2 tsp olive oil
Tri-Color Slaw with Lime Dressing
By heathaly
Shred the cabbage finely in using a chef's knife, a mandoline, or a food processor's shredding blad
- 1/2 head green cabbage, cored
- 1/2 head red cabbage, cored
- 1 pound carrots, peeled and shredded
- 1 large bunch cilantro, leaves roughly chopped
- 3 limes, juiced (about 1/3 cup)
- 2/3 cup neutral oil, such as peanut or safflower
- 1 to 2 teaspoon sugar
- Kosher salt and freshly ground pepper