Jody's profile page
Recipes
pickled green beans
By Jody
makes 1 pint
- 5 oz. green beans
- 1 pint jar with lid
- 1 clove garlic, peeled and quartered
- 1/2 tsp. coriander seeds
- 3 small dried chile
- 1/8 tsp. black peppercorns
- 1 bay leaf
- 1 cup cider vinegar
- 1/2 cup white wine or water
- 1 Tbsp. sugar
- 1 tsp. salt
baklava
By Jody
1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cl...
- 3 cups sugar (2, 1 cup honey)
- 1 1/2 cups water
- 2 tbsps lemon juice
- 2 tbsps light corn syrup (optional)
- 2 sticks cinnamon sticks (3 inch, optional)
- 1/2 tsp whole cloves (ground cardamom optional)
- 1 lb blanched almond (pistachios walnuts or any combination finely chopped or coarsely ground about 4 cups)
- 1/4 cup sugar
- 1 1/2 tsps ground cinnamon
- 1/4 tsp ground cloves (cardamom optional)
- 1 lb phyllo dough (24 sheets)
- 1 cup vegetable oil (melted butter)
hatch green chile stew
By Jody
In a large stockpot, saute onion and garlic over medium heat, stirring occasionally for 4-5 minutes or until onion ...
- Serves 8
- Be sure to use mild green chiles for this hearty stew. I like to serve it with warmed flour tortillas. This stew is topped with cilantro and chopped scallions but you can also use tofu sour cream, green olives, or shredded soy cheese.
- 2 Tbsp. canola oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp. dried Mexican oregano
- 1/2 tsp. ground cumin
- 8 c. homemade vegetable stock
- 4 c. roasted, peeled, and chopped Hatch green chiles
- 1 green tomato, chopped
- 1 tomato, chopped
- 3 large russet potatoes, peeled and chopped
- 1 tsp. sea salt or to taste
pumpkin pecan pie
By Jody
preheat oven to 350 degrees
- pumpkin layer:
- 1 unbaked 9 inch deep dish pie shell ( use pie crust recipe for pecan pie minis)
- 1 c pumpkin
- 1/3 c sugar
- 1 egg
- 1 tsp pumpkin pie spice
- pecan layer:
- 2/3 c light corn syrup
- 1/2 c sugar
- 2 eggs
- 3 tbsp butter, melted
- 1/2 tsp vanilla
- 1 c pecan chopped
balsamic reduction
By Jody
bring vinegar to a boil in small pan and cook until thickened and reduced to 3/4 c
- 3 c balsamic vinegar
- 1 tbsp honey
french fries double fried
By Jody
Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan
- Peanut or other vegetable oil, for frying
- 2 pounds baking potatoes, like russets
- Salt, to taste
chipotle mango salsa
By Jody
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food...
- 1 1/2 cups mango, peeled, pitted and roughly chopped
- 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
- 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
- 2 tablespoons unseasoned rice wine vinegar
- 4 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon canola oil, plus extra for grill
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
vegan sasuage paella
By Jody
In a paella pan, or a large heavy bottomed skillet, heat oil over medium-high heat, add Andouille sausage and saute...
- 1 tablespoon olive oil
- 1/2 pound Andouille sausage (cut into 1/4-inch slices, on a bias)
- 1 large white onion (peeled, finely diced)
- 2 red bell peppers (tops removed, seeded and diced)
- 1 1/2 teaspoons smoked paprika
- 1/8 teaspoon cayenne pepper
- 3 cups vegetable broth
- 1 cup frozen peas (defrosted)
- 1 1/2 cups arborio rice
- 1/2 cup parsley leaves (chopped, for garnish)
- 1 lemon (cut into wedges)
- Kosher salt and freshly ground black pepper (to taste)
lemon ricotta bars
By Jody
Preheat oven to 350 degrees F
- For the crust:
- 2 cups almond flour
- 3/4 cup confectioners' (powdered) sugar, organic if you can fine it
- 1/4 teaspoon fine sea salt
- 12 tablespoons melted unsalted butter, preferably organic
- For the filling:
- 1 cup whole milk ricotta cheese, store-bought or homemade
- 1 cup sugar (I used organic, fair-trade sugar)
- 4 eggs, preferably organic and free-range (I used eggs from my chickens)
- 3/4 cup fresh Meyer lemon juice (from about 6 Meyer lemons)
- 1/4 cup all-purpose flour (I used organic Einkorn flour)
- Zest of 1 Meyer lemon
- 1/4 teaspoon fine sea salt
- confectioner's sugar for dusting the finished bars
panzanella (tuscan bread salad)
By Jody
after you wash and dry the tomatoes, hold them over the bowl as you cut out the core and cut them into 1 inch piece...
- 3 large ripe tomatoes
- 1 large cucumber
- 1 green pepper
- 1 red pepper
- 1/2 small red onion
- 1 clove garlic, minced
- 3/4 c fresh parsley, chopped
- 1/3 c fresh basil, chopped
- 1 1/2 tsp capers
- 1 tsp salt
- black pepper
- 3 tbsp evoo
- 3 tbsp balsamic vinegar
- 1/2 pound stale bread
- optional ingredients
- fennel
- grilled eggplant
- radish
- celery
- radicchio