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Recipes
Lemon Scented Quinoa with honey and mint
By heathaly
Rinse the quinoa in three changes of cold water to remove any bitter coating
- 1 1 1 Tbsp. finely grated lemon zest
- 2 2 2 Tbsp. fresh lemon juice
- 1/2 1/2 1/4 stick (1/4 c.) unsalted butter, or 1/4 c. olive oil
- 1 1 1 Tbsp. mild honey
- to and black pepper to taste
- 2 2 10 c. (about 10 oz.) quinoa
- 4 4 4 scallions, thinly sliced
- 1/2 1/2 1/2 c. chopped fresh mint
Homemade Bouillon
By heathaly
Place the first four ingredients in your food processor and pulse about twenty times
- 5 ounces / 150 g leeks, sliced and well-washed
- 7 ounces / 200g fennel bulb, chopped
- 7 ounces / 200g carrot, well scrubbed and chopped
- 3.5 ounces / 100 g celery
- 3.5 ounces / 100g celery root (celeriac), peeled and chopped
- 1 ounce / 30g sun-dried tomatoes
- 3.5 ounces / 100g shallots, peeled
- 3 medium garlic cloves
- 9 ounces / 250g fine grain sea salt
- 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
- 2 ounces / 60g cilantro (coriander), loosely chopped
Gramercy Tavern Gingerbread
By heathaly
via smitten kitchen
- 1 cup oatmeal stout or Guinness Stout
- 1 cup dark molasses (not blackstrap)
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
Ranch Hand Chili
By heathaly
for the pressure cooker
- 2 tsp vegetable oil
- 5 lbs Pork Butt Shoulder, cut into 1.5" to 2" cubes
- 2 tsp kosher salt
- 3 large onions, diced
- 1/2 tsp kosher salt.
- 6 cloves of garlic, peeled and minced
- 2 tbsp pureed chipotles en adobo
- 1/4 cup chili powder
- 1 tbsp cumin powder
- 1 tbsp brown sugar
- 1 tsp dried oregano
- 2 - 28oz cans diced tomatoes (or crushed, or both)
- 3 cups water
- 2 - 40oz cans Kidney Beans, drained and rinsed (or 5-6 15oz cans)
- salt and pepper
Sourdough Pizza Crust
By heathaly
1) Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl
- 8 1/2 ounces sourdough starter, unfed (straight from the fridge)
- 4 ounces hot tap water
- 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional but delicious
Fudge Bars
By heathaly
In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream...
- 2 teaspoons cornstarch
- 1 1/2 cups whole milk, divided
- 1 1/3 cups heavy cream
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
Spicy Sriracha White Bean Dip
By heathaly
In blender, combine all ingredients
- 1 15oz can of white beans (rinsed) , I prefer the creamy cannellini beans
- 1 Tablespoons olive oil
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce ( or to taste)
- 2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili
- 1 large clove of garlic
- 1/2 teaspoon curry powder
- 1/4 cup of water (addition water needed if you need to make the dip smoother)
- 1 Tablespoon lime juice
Tuscan Lamb Shanks
By heathaly
Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1 lamb shanks (1 pounds total)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, thinly sliced
- 1 (14-ounces) can diced tomatoes in juice
- 2 rosemary sprigs
- 1 cup dried navy beans, picked over
- 3 1/2 cups water
homemade granola
By heathaly
granola with clusters and clumps
- 5 cups quick oats
- 2 Tbsp ground flax seed
- 3 cups seeds or chopped nuts
- 2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp mace
- 1 tsp nutmeg
- 1 cup brown sugar
- 1/2 cup butter
- 1/3 cup water
- 1/2 tsp kosher salt
- 2 tsp pure vanilla extract
- Dried fruit, however much you prefer
Bess Feigenbaum's Cabbage Soup
By heathaly
1. In a large pot over medium-low heat, heat olive oil and add garlic
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- 1 cup chopped onion
- 1 cup peeled and sliced carrots
- 1 28-ounce can plum tomatoes
- 1 cup tomato paste
- 1/2 cup tomato ketchup
- 1/4 cup dark brown sugar
- 1 bay leaf
- 1/2 cup lemon juice
- 3 pounds green cabbage, approximately half of one large head (tough outer leaves, core and ribs removed), sliced into 1/4-inch-wide strips
- 1/2 cup golden raisins (optional)
- Fresh ground black pepper
- Sour cream or plain yogurt