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Recipes
butternut squash enchiladas
By Jody
halve squash and remove seeds
- 2 butternut squash
- 2 tbsp cream cheese
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 2 tbsp diced roasted chili peppers
- 1 tbsp green onion, chopped
- 1 tbsp cilantro
- salt
- 4 corn tortillas
- 1 c enchilada sauce
- 1/2 c shredded cheese
new years eve black eyed peas
By Jody
make half the recipe for 2 people
- 2 pounds dried black-eyed peas (preferably Camelia Brand)
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 to 2 stalks celery, chopped
- 5 cloves garlic, chopped
- 1 jalapeno, seeded and chopped
- 1 to 2 (32 ounce) cartons vegetarian vegetable broth (approximately 8 cups or use 4 cups broth + 4 cups water)
- 2 veggie not-chicken bouillon cubes + 8 cups water, optional
- 2 teaspoons cumin
- cayenne pepper, to taste
- salt, to taste
pasties- yooper style
By Jody
Pie crust prep. Make your pie dough using your favorite recipe or follow these instructions for a easy all-shorteni...
- 1 c vegetable shortening, diced
- 1 c boiling water
- 3 c (12 oz) Better Batter All-Purpose Flour + a few tablespoons more for rolling
- 1 tsp salt
- 1 large russet potato, peeled and diced fine
- 1 medium onion, diced fine
- 1 large carrot, grated
- 1 small turnip, grated
- 1 lb veg sasuage
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- You will also need a rolling pin and 4 sheets of parchment paper – two for rolling and two to line cookie sheets.
butternut squash soup- thai
By Jody
Peel the outer leaves of the lemongrass stalk until you get to the tender center
- 2 TBS olive oil
- 2 Thai chilis, sliced in half lengthwise
- 1 small onion (about 130g), diced
- 3 cloves garlic, sliced
- 1 TBS peeled grated ginger
- 3 stalks lemongrass
- 3 cups (660g) cooked butternut squash flesh*
- 2 1/2 cups vegetable broth
- 1 cup plain soy milk
- salt to taste (I used about 1 1/2 teaspoons)
- 1 teaspoon turmeric (optional)
- juice of one lime (about 2 tablespoons)
- Optional Toppings
- coconut milk
- toasted coconut
- toasted pumpkin seeds
- chopped cilantro
- chopped green onions
cornmeal pancakes
By Jody
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt
- 1-1/3 cups all-purpose flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-1/3 cups milk
- 1/4 cup canola oil
- Pancake syrup
- Read more: http://www.tasteofhome.com/recipes/cornmeal-pancakes#ixzz3Eq4AdkkA
eggplant parmesan
By Jody
1.Preheat oven to 350 degrees F (175 degrees C)
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
summer salad
By Jody
winter can use root veggies such as carrots , squash, broccoli use cherry tomatoes instead of heirloom
- 7 cloves of garlic peeled and halved lengthwise
- 1 sweet pepper, sliced
- 1 tsp evoo
- salt and pepper
- SALAD
- 2 c water
- 1 tbsp. evoo
- 1 1/2 tsp salt
- 1 c red quinoa, rinsed
- 1 large heirloom tomato, cut into 1 inch pieces
- 1 1/2 c arugula
- 1 c pineapple chunks
- 3/4 c fresh or frozen peas
- 1/2 c sunflower kernals, toasted
- 2 tbsp. minced parsley
- DRESSING
- 2 tbsp. evoo
- 3 tbsp. balsamic vinegar
- 1 tsp honey
- 1 tsp grated lemon zest
- salt and pepper
zucchini parmesan crisps
By Jody
Preheat the oven to 450 degrees F
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html?oc=linkback
eggs benedict
By Jody
bring butter to a boil in small saucepan, add flour and stir until a paste
- sauce ingredients:
- English muffin
- sliced tomato
- lettuce
- sliced avocado
- poached egg
- hollandaise sauce
- 2 tbsp. butter
- 1 tbsp. flour
- 1/2 c milk
- 1 tbsp. + 1 tsp nutritional yeast
- 2-3 tsp lemon juice
- salt and pepper
- pinch of turmeric
- pinch of cayenne pepper
chocolate cupcakes with mexican hot chocolate frosting
By Jody
Preheat the oven to 350 degrees F
- CUPCAKES:
- 1/2 cup milk chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 12 peanut butter cups
- MEXICAN HOT CHOCOLATE FROSTING:
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- 3 ounces unsweetened chocolate, melted