Heathaly's profile page
Recipes
Lemon Graham Bread
By heathaly
Loaf cake
- 2 cups graham flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup local honey
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Grated zest of one large lemon
- 1 cup fresh or frozen blueberries
Rustic Green Hand Pie Filling
By heathaly
Adapted from Sara Moulton's Everyday Family Dinner
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds cooking greens (such as chard, spinach, collards, mustard or a mixture), rinsed, dried, stemmed and coarsely chopped
- 1 recipe Basic Pastry Dough (see accompanying recipe) or one 15-ounce package refrigerated pie dough
- 2 ounces shredded gruyère or cheddar cheese (about 1/2 cup)
- 1 ounce parmesan cheese, grated (about 1/3 cup)
- 1 cup ricotta cheese
- 1/8 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 2 eggs
Cream-sicle core
By heathaly
Combine all the ingredients together and whisk until smooth
- 1 4-oz container vanilla pudding
- 1/4 cup 2% milk
- 1 1/2 Tablespoons condensed milk
- 2 teaspoons sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
Rye Toasting Bread
By heathaly
In a small bowl, dissolve the yeast in 1/2 cup warm water
- 1 1/4-ounce package active dry yeast
- 1/2 cup water at 110°F
- 1/2 cup warm milk
- 1/2 cup blackstrap molasses
- 1/4 cup dried cherries
- 1/4 cup pumpkin seeds
- 1/4 cup dried unsweetened coconut
- 1 3/4 cups rye flour, divided (6 1/4 ounces)
- 1 1/4 cups bread flour (5 1/2 ounces)
- 3/4 cup whole wheat flour (3 1/4 ounces)
- 2 teaspoons salt
- 1 teaspoon caraway seeds, ground
Barley Risotto
By heathaly
Heat water/stock to a boil and keep simmering on the stove
- 2 cups barley
- 6 1/2 cups water
- 2 tbsp salt
- 4 tbsp butter
- 1/2 cup parmesean cheese
- 1 cup white wine
- 1 medium onion, minced
- 2 cloves garlic, minced
Mexican Pork and Sweet Potato Stew
By heathaly
from woman's day magazine for extra protein add a can of beans
- 1 tablespoon olive oil
- 1 1/4 lbs pork tenderloins, cut into bite sized pieces
- 1 1/2 lbs sweet potatoes, peeled and cubed
- 2 poblano peppers, seeded and diced
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 (14 1/2 ounce) can fat free chicken broth
- 1/2 cup water
- 1 cup frozen corn
- 1 1/2 cups salsa, a chipotle version suggested
- cilantro (to garnish)
Caramelized Onion Tart with Gorgonzola and Brie Recipe
By heathaly
Heat oil in a large deep pan on medium-high heat
- 2 Tbsp olive oil
- 4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
- 1 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz frozen puff pastry (defrosted a couple hours in the fridge)
- 2 oz chilled Brie cheese, rind removed and diced
- 2 oz Gorgonzola or other blue cheese, diced
- 2 Tbsp chopped fresh tarragon
Rigatoni with Spicy Sausage
By heathaly
fast, filling dinner
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, coarsely chopped
- 1 pound hot Italian sausage, casings removed
- 1 cup dry red wine
- One 28-ounce can peeled Italian tomatoes, drained and coarsely chopped, liquid reserved
- 1/2 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1 pound rigatoni
- One 19-ounce can cannellini beans, drained and rinsed
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons coarsely chopped basil, plus leaves for garnish
- 2 tablespoons unsalted butter, cut into small pieces
Cajun Turkey Pot Pie
By heathaly
1 Make the pie crust dough
- Pie Crust:
- Filling
- 5 Tbsp peanut oil or unsalted butter
- 3 celery stalks, chopped
- 1 1/2 cups chopped yellow or white onion
- 1 large green pepper, chopped
- 1-2 jalapeno peppers, chopped
- 4 garlic cloves, minced
- 3 cups diced, cooked turkey meat
- 2 Tbsp Cajun seasoning*
- Salt
- 1/3 cup all-purpose flour
- 2 1/2 cups turkey or chicken stock
- 1 cup dark beer (brown ale or Guinness)
- 1 cup diced tomatoes
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
- 3 to 4 Tbsp chilled ice water
Italian Apple Cake
By heathaly
from Around My French Table by Dorie Greenspan, found on David Lebovitz
- 3/4 cup (110g) flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large apples (a mix of varieties)
- 2 large eggs, at room temperature
- 3/4 cup (150g) sugar
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature