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Recipes
Moroccan Lamb and Lemon Tagine
By jkenb
Combine the first 12 ingredients in a large heavy pot with a lid or a Dutch oven
- 3 pounds boneless leg of lamb, cut into 2 inch chunks
- 1 1/2 cups finely diced onions
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground ginger (Used fresh grated ginger)
- 1 Tablespoon paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- Pinch of saffron (optional, I had some in stock)
- 1 tsp dried mint (I used 1 tbsp fresh mint)
- 1/4 cup chopped fresh cilantro stems (save leaves for garnish) (This is the only ingredient I was unsure about because I have always been told that cilantro stems are bitter)
- 1 1/2 cups water
- 3 carrots, peeled and cut into 1 1/2 inch chunks
- 1 fresh lemon cut into eighths lengthwise and seeded
- 1/2 cup fresh lemon juice, plus more to taste
- 20 kalamata or mild green olives, well washed and pitted
- 2 cups crookneck squash, or yellow zucchini, cut into 1 1/2 inch chunks or whole okra (or combination of all three) I used the zucchini.
- Cilantro leaves for garnish
Bruschetta with Tomato and Basil Recipe
By jkenb
1. Prepare the tomatoes first
- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
Hot Fudge Peanut Butter Pudding Cake
By jkenb
Coat a medium round or oval slow cooker with nonstick cooking spray
- Cake:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 ½ cup sugar
- 1 1/2 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 ½ cup milk
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 1/2 ½ cup smooth or chunky peanut butter (or caramel sauce and ½ cup pecans)
- 1/2 ½ cup semisweet chocolate chips
- Topping:
- 3 tablespoons unsweetened cocoa powder
- 3/4 ¾ cup sugar
- 1 1/2 1 ½ cups boiling water
- Vanilla ice cream for serving
Black Bean-Goat Cheese Dip
By jkenb
1. In a large saucepan, heat olive oil over medium heat
- 1 • 1 tablespoon(s) olive oil, plus more for brushing (optional)
- 1 • 1 small onion, chopped (about 1 cup)
- 2 • 2 clove(s) garlic, minced
- 1 1/2 • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
- 2 • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
- 1 • 1 cup(s) chicken stock
- • Salt and freshly ground pepper, to taste
- 2 • 2 large poblano peppers
- 1 • 1 bunch(es) scallions, sliced (about 1/2 cup)
- 1/2 • 1/2 cup(s) coarsely chopped cilantro
- 1 • 1 log(s) (11-ounce) fresh goat cheese
- 6 • 6 whole-grain tortillas, cut into wedges
Parmesan Sage Risotto with Pan-Fried Perch
By jkenb
1. Bring broth to a boil in a small saucepan; reduce heat to low and cover to keep warm
- 4 1/2 cups low-sodium chicken broth
- 6 tablespoons olive oil, divided use
- 12 sage leaves, plus 1 teaspoon thinly sliced sage
- 1 cup finely diced onion
- 1 cup Arborio rice
- 1/2 teaspoon salt
- 3/4 cup finely grated Parmigiano-Reggiano
- 4 lake perch fillets
- 1/3 cup flour
- Salt and pepper, to taste
Party Dip
By jkenb
Mix soup and cream cheese
- 1 can Campbell's cream of shrimp sour
- 8 ounces cream cheese, softened
- 1/4 cup finely chopped green pepper
- 2 tablespoon finely chopped onion
- dash hot pepper sauce
Pesto Salad Pasta Recipe
By jkenb
In a small bowl mix pesto sauce and mayonnaise together and set aside
- 8 oz box of penne pasta
- 1 cup of homemade pesto or store bought.
- 1/3 cup of mayonnaise
- 1.5 cups of frozen sweet peas
- 1 cup of artichoke hearts, quartered
- *Optional: 1/2 cup of freshly grated Parmesan cheese
Barbeque Sauce
By jkenb
Dump ketchup, water or Grapette, and vinegar in a large pot and heat to boiling
- 3 24 ounce bottles of ketchup
- 3 24 ounce bottles of water or Grapette
- 1 quart white vinegar
- 4 ounce can of chili powder
- 4 ounce can of black pepper
- 4 ounce can of garlic salt (SALT not powder)
- 1/2 cup sugar
- 1 small tabascop
- 1 small mustard
Buttermilk-Blue Cheese Smashed Potatoes
By jkenb
Place potatoes in a saucepan; cover with cold water to 2 inches above potatoes
- 1 pound small red potatoes
- 1/3 cup buttermilk
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Balsamic pork medallions
By jkenb
shallots and garlic; sauté 2 minutes
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper