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Recipes
Cucumber, Yogurt, and Horseradish Soup
By LRay
Directions Cut cucumbers into large chunks
- 2 small seedless cucumbers
- 1 1/2 cups low-fat plain yogurt
- 4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
- 2 tablespoons finely grated peeled fresh horseradish
- Freshly ground pepper
- Grated lemon zest and thinly sliced cucumber (optional)
Roasted Vegetable Couscous
By LRay
Lindsay Landis, Nashville, TN, Southern Living MAY 2013
- 3 medium-size fresh beets
- 2 carrots
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked Israeli (pearl) couscous
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup diced fresh peaches or mango
- 1/2 cup crumbled feta cheese
- Fresh thyme sprigs
Roasted Asparagus
By LRay
Recipes + Menus | recipes Roasted Asparagus Roasting asparagus brings out the vegetable's inherent sweetness
- 24 24
- large asparagus spears (about 2 lb.), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan, for shaving
Spinach Pancetta Quiche
By LRay
Better Homes & Gardens, January 2015, page 82
- 1 recipe Deep-Dish Pastry Shell
- 8 ounces pancetta, chopped
- 2 large onions, thinly sliced (about 2 cups)
- 1/2 teaspoon dried thyme, crushed
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 4 cups baby spinach
- 8 ounces havarti cheese, shredded
- 6 eggs
- 2 cups plain fat-free Greek yogurt
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- Fresh basil, if desired
Granny's Butter Roll
By LRay
Made by Norma Hudgins Burchett
- 1 1/2 Cups MILK
- 1 CUP of SUGAR
- 2 Teaspoons Vanilla Extract
- 1 Can Biscuits
- Sugar for Sprinkling
- 1 Pat Butter for each biscuit
Oxtail Bourguignonne
By LRay
Recipes & Menus / recipes Oxtail Bourguignonne Bourguignonne refers to any dish cooked in the style of Burgund...
- 8 8
- slices fatty bacon, chopped
- Olive oil
- 3 3
- large fresh Italian parsley sprigs
- 3 3
- large fresh thyme sprigs
- 2 2
- large fresh bay leaves, bruised
- 1 1
- tablespoon
- plus 1 1/2 cups all purpose flour
- 1 1
- tablespoon
- butter
- 1/4 1/4
- teaspoon
- ground nutmeg
- 4 to 4 1/4 4 to 4 1/4
- pounds
- meaty oxtail pieces, trimmed of excess fat
- 2 2
- cups
- chopped onions
- 1 1
- cup
- diced carrot plus 6 medium carrots, cut into 2-inch chunks
- 4 4
- large garlic cloves, peeled; 1 minced, 3 left whole
- 1 3/4 1 3/4
- cups
- beef broth
- 1 1/2 1 1/2
- cups
- red Burgundy wine (such as Beaujolais)
- 1 1
- pound
- crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
- 12 12
- small (1-inch-diameter) shallots, blanched 1 minute, peeled
Cream Cheese Mints
By LRay
From Molly Weber
- Cream Cheese 8 ounce package
- Powdered Sugar 2 Pound Bag
- Vanilla or Mint Flavor (Your Choice) 1/4 Teaspoon
- Your Choice of Wilton Frosting Food Coloring
Black Walnut Cake
By LRay
Better Homes and Gardens, November 2015, page 112
- 1/2 cup (1 stick) butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla
- 1 1/2 cups ground black walnuts
- 2 8 ounce packages cream cheese, softened
- 1 cup butter, softened
- 8 cups powdered sugar
- 1 tablespoon vanilla
Almond, Kale, and Banana Smoothie
By LRay
This smoothie is so sweet and satisfying, you won't notice the greens
- 1/2 orange, peeled
- 2 Medjool dates, pitted
- 1/4 cup almonds
- 1 banana, peeled, cut into 1-inch pieces
- 2 cups torn kale leaves
- 1/4 cup unsweetened almond milk or coconut water
Upside-Down Blood Orange–Polenta Cake
By LRay
Bon Appetit, December 2015, page 99
- Nonstick vegetable oil spray
- 3/4 cup (packed) light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 6 blood oranges, peel and white pith removed, each sliced into 4 rounds, seeds removed
- 1 1/2 cups all-purpose flour
- 3 tablespoons polenta (not quick-cooking)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 4 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- Lemon omani (dried black limes), green cardamom pods, and softly whipped cream (for serving; optional)
- A 9-inch springform pan