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Recipes
Carrot Salad
By Carla
1. Boil carrots in water with light salt and sugar
- 1 pound carrots, peeled and cut into 3-inch spears or 1/4 inch coins
- 1 tablespoon sugar
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon freshly ground caraway seeds
- 1/4 teaspoon Harissa (more to taste)
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh lemon juice (more to taste)
Caramel Cake
By Carla
For The Cake: Adjust an oven rack to the middle position ans heat the oven to 350 degrees
- Cake:
- 1/2 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups (11/4 ounces) unbleached all-purpose flour
- 1 1/2 c ups (10 1/2 ounces granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 16 TB ( 2 sticks) unsalted butter, cut into 16 pieces and softened
- Frosting:
- 12 TB (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2 cups packed (14 ounces) dark brown sugar
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 1/2 cups (10 ounces) confectioners sugar, sifted
Tucci Ragù Sauce
By Carla
Preparation 1. In a stew pot over medium-high heat, warm olive oil
- 1/4 cup olive oil
- 1 pound stewing beef, trimmed of fat, rinsed, patted dry and cut into pieces
- 1 pound country-style spareribs, trimmed of fat, rinsed, patted dry and cut in half
- 1 cup coarsely chopped onions
- 3 cloves garlic, coarsely chopped
- 1/2 cup dry red wine
- 1 6-ounce can tomato paste
- 8 cups whole plum tomatoes (about two 35-ounce cans), passed through a food mill or puréed in a blender or food processor
- 3 fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves, or 1 teaspoon dried
Vegetarian Tuscan Kale and White Bean Soup
By Carla
This is a recipe from Whole Foods
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 4 large garlic cloves, roughly chopped
- 1 box (32-ounce) box low-sodium vegetable broth
- 4 cups packed chopped kale
- 1 can (14.5-ounce) can Italian-style diced tomatoes
- 1 can (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
- 1 can (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Salad with Buttermilk-Basil Dressing and Buttermilk Corn Bread Croutons
By Carla
Preparation 1. Make corn bread: Heat oven to 350
- CORN BREAD:
- 1/4 pound (1 stick) butter, melted and cooled, plus more for greasing pan
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- DRESSING:
- 1 heaping cup fresh basil leaves, loosely packed
- 1/4 cup flat-leaf parsley leaves, loosely packed
- 7 cloves garlic, peeled
- 1/2 cup buttermilk
- 1/4 cup sherry vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- SALAD:
- 5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
- 1/2 cup shaved red onions
- 2 cups ripe cherry or grape tomatoes, halved
- 1/2 cup crumbled aged white Cheddar (optional)
- 1/2 cup cooked and crumbled thick-cut bacon (optional).
Velvet Pumpkin Custard
By Carla
In a large bowl whisk yolks until light and fluffy and whisk in pumpkin and spices
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 6 large eggs yolks room temperature
- 1 small can pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon freshly-grated nutmeg
- 1/4 teaspoon freshly-grated ginger
- 1 tablespoon dark rum
- 1 teaspoon vanilla
- Whipping cream (optional)
Tequila Pork Chile Verde
By Carla
Tangy and delicious. From Cooking Light October 2007 Cal 245 Fat 7
- 2 tsp canola oil
- 3 Tbsp yellow cornmeal
- 1 Tbsp ancho chile powder
- 1 lb pork tenderloin, trimmed and cut into 3/4 inch pieces
- 2 cups (about 12 oz) coarsely chopped fresh tomatillos
- 1 (14 oz) can fat-free, less sodium chicken broth
- 1 (4.5 oz) can chopped mild green chiles, drained
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 2 Tbsp tequila
- 1/4 tsp salt
Cooking Light's Refried Black Beans
By Carla
Great lower fat version and wonderful tangy flavor
- 1 (15 oz) can undrained black beans
- 1 Tbsp fresh lime juice
- 1 Tbsp red bell pepper, finely chopped
Chocolate Little Layer Cake
By Carla
Adapted from Martha Meadows, printed in the New York Times, December 16th, 2009
- FOR THE CAKE:
- 2 sticks butter, more to grease pans
- 2 1/2 cups sugar
- 1/3 cup shortening
- 5 eggs
- 2 teaspoons vanilla
- 5 cups cake flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 5 teaspoons baking powder
- 2 cups milk
- FOR THE ICING:
- 5 cups of sugar
- 1/3 cup cocoa
- 1 stick butter, cut into pieces
- 1 15-ounce can evaporated milk
- 1/2 cup whole milk
- 2 teaspoons vanilla
Cilantro Cream
By Carla
Dipping sauce for tostones
- 1/2 cup loosely packed cilantro leaves, washed
- 1/2 cup reduced-fat sour cream
- 2 Tbsp milk
- 1/2 tsp hot pepper sauce
- 1/8 tsp salt
- 1/8 tsp black pepper