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Recipes
Vegetables with Olivada (Giada)
By peridot728
Place all ingredients, except the salt and pepper in the bowl of a food processor
- OLIVADA:
- 1 can medium, pitted, black olives, drained
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 small clove garlic, coarsely chopped
- Salt and freshly ground black pepper
- 3 carrots, peeled and cut into 2 by 1/2-inch sticks
- 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
- 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces 1 cup cherry tomatoes
Veggie Mac and Cheese (Laura Vitale)
By peridot728
Special equipment: 9-inch by 13-inch casserole dish (2-inch in depth) Preheat the oven to 400 degrees F
- Kosher salt
- 12 ounces corkscrew pasta (or any shape of pasta you like)
- 2 cups broccoli florets, 1-inch pieces
- 2 cups cauliflower florets, 1-inch pieces
- 2 large carrots, coarsely shredded
- 7 1/2 tablespoons unsalted butter, plus for greasing
- 5 tablespoons all-purpose flour
- 3 cups whole milk
- 1 tablespoon yellow mustard powder
- Pinch freshly grated nutmeg Freshly ground black pepper
- 2 cups coarsely grated whole-milk mozzarella
- 1/2 cup grated Parmigiano-Reggiano, plus for sprinkling 1/2 cup crumbled Gorgonzola 1 cup fresh breadcrumbs
Red-Cooked Chicken with Assorted Vegetables
By peridot728
A sweet and spicy glaze wraps this richly hued Asian-style chicken, which practically falls off the bone, thanks to...
- 1/2 cup dry sherry
- 1/3 cup low-sodium soy sauce 1/4 cup packed brown sugar
- 2 tablespoons peeled and grated fresh ginger
- 1 teaspoon Chinese five-spice powder
- 3 cloves garlic, crushed with press
- 1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
- 3 pounds bone-in skinless chicken thighs
- 1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)
- Special equipment: 5- to 6-quart slow cooker
Key Lime Cheesecake Milk Shake
By peridot728
Place the ice cream, cream cheese, key lime juice, milk, and graham crackers into a blender and blend until smooth
- 4 cups vanilla ice cream
- 8 oz cream cheese
- 1/2 cup fresh Key lime juice
- 2 cups whole milk
- 4 full graham crackers, broken into pieces
- 4 lime slices, for garnish
Vegetable Spaghetti
By peridot728
In a large pot of boiling water, cook spaghetti according to package directions
- 1 1 1 lb. spaghetti
- 1 1 1 tbsp. extra-virgin olive oil
- 2 2 2 garlic cloves, minced
- 2 2 2 zucchini, sliced
- 1 1 1 carrot, chopped
- 1 1 1 red onion, thinly sliced
- 1 1 1 tbsp. tomato paste
- 1 1 can 1 (28-oz.) can diced tomatoes
- 1 1 1 tsp. Italian seasoning
- 1/4 1/4 1/4 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Sliced basil, for garnish
- Freshly grated Parmesan, for garnish
Pasta with Peas - Pasta e Piselli
By peridot728
Add 2 Qts of water in a pot and the chopped onion
- 1 Lb Small cut pasta
- 1 Lb Peas - fresh is better
- 1 Large onion
- 1 Tbs Fresh Parsley
- EV olive oil
- Salt
Watermelon Limeade (or Lemonade)
By peridot728
There's nothing better than a refreshing drink on a hot day
- 1 Watermelon
- 7 Limes (4 cut into slices, 3 for squeezing)
- 2 tbsp. honey
- fresh mint leaves
- ice cubes
Linguine with Shrimp Scampi
By peridot728
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Orange Chicken (Pioneer Woman)
By peridot728
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, abo...
- 2 tablespoons cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup orange juice (I used Simply Orange)
- 1 tablespoon soy sauce
- 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, pressed
- A little grated or minced ginger
- 1 teaspoon cornstarch
- Vegetable or peanut oil, for frying
CROCKPOT CHICKEN NOODLE SOUP
By peridot728
This crockpot chicken noodle soup is hearty and comforting, yet incredibly easy to make!
- 1 - 1-1/2 pounds boneless, skinless chicken breasts, trimmed of excess fat
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 3 - 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
- 8 - 9 cups reduced sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- Fresh parsley, minced (for garnish)
- Follow Spend With Pennies on Pinterest