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Recipes
Christophene Au Gratin
By Carla
Boil the squash in salted water until tender, about 15 minutes
- 2 Chayote aka Christophene Squash
- 2 Tb Parmesan cheese, grated
- 1/4 cup cheddar cheese, grated
- 1 cup onion
- 1/2 cup flour
- 1 cup milk
- 1/4 cup butter
Turkey Chili
By Carla
In a medium skillet, brown turkey breast
- 6 oz lean ground turkey breast
- 1 can Rotel Tomatoes
- 1/2 cup black beans
- 1 cup brown rice, cooked
- 2 cups low fat plain yogurt
- 2 cups steamed broccoli
Fudge Sauce
By Carla
Bring cream and corn syrup to simmer in medium saucepan
- 2/3 cup whipping cream
- 2 tablespoons light corn syrup
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Carrot Cookies
By Carla
I made these for a snack for my son's preschool class
- COOKIES:
- 1 cup rolled oats
- 1 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 cup (3 medium carrots) finely shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans (optional)
Lemon Meringue Pie
By Carla
From "Wanda's Pie in the Sky" by Wanda Beaver
- CRUST:
- 3/4 cup (180 mL) cold butter; cut into 1/2 inch (1.2 cm) pieces
- 2 cups (475 mL) all-purpose flour
- 1/4 cup (60 mL) granulated sugar
- 1/4 tsp (1.2 mL) salt
- 1/3 cup (80 mL) ice water
- FILLING:
- 2 cups (475 mL) water
- 1 cup (240 mL) granulated sugar
- 1/2 cup (120 mL) cornstarch
- 5 egg yolks, beaten
- 1/4 cup (60 mL) butter
- 3/4 cup (180 mL) fresh lemon juice
- 1 tbsp (15 mL) lemon zest
- 1 tsp (5 mL) vanilla extract
- MERINGUE:
- 5 egg whites, room temperature
- 1/2 tsp (2.5 mL) cream of tartar
- 1/4 tsp (1.2 mL) salt
- 1/2 tsp (2.5 mL) vanilla extract
- 3/4 cup (180 mL) granulated sugar
Honey-Glazed Carrots
By Carla
In a large skillet, heat oil over medium-high
- 1 tablespoon vegetable oil, such as safflower
- 2 pounds carrots, cut into 1-inch lengths, halved if thick
- 1 cup canned reduced-sodium chicken broth or water
- 1/2 cup honey
- 2 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 2 tablespoons unsalted butter
Kale and White Bean Soup
By Carla
Add to Shopping List Add to Shopping List Items to add: 1 (14
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 4 large garlic cloves, roughly chopped
- 1 (32-ounce) box low-sodium vegetable broth
- 4 cups packed chopped kale
- 1 (14.5-ounce) can Italian-style diced tomatoes
- 1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
- 1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Homemade Gravy
By Carla
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until t...
- 1/4 pound (1 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Defatted turkey drippings plus chicken stock to make 2 cups, heated
- 1 tablespoon Cognac or brandy
- 1 tablespoon white wine, optional
- 1 tablespoon heavy cream, optional
Spiced Sugar Bomboloni
By Carla
The perfect little doughnut
- BOMBOLONI:
- 1 teaspoon active dry yeast (from a 1/4-ounce package)
- 1/2 cup warm whole milk (105-115°F)
- 1 1/4 cups all-purpose flour, divided
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 cups vegetable oil
- SPICED SUGAR:
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp nutmeg
Cardamom-Roasted Figs
By Carla
Position a rack in the lower third of the oven and preheat the oven to 375 degrees F
- 18 - 20 cardamom pods
- 1 pound ripe Mission figs (18-20)
- 2 1/2 Tbsp sugar
- 2 1/2 Tbsp balsamic vinegar
- 2 Tbsp water