Carla's profile page
Recipes
Pork and Vegetable Stir-Fry with Cashew Rice
By Carla
Satisfaction of full calorie take out but without the guilt
- 1 cup uncooked brown rice
- 1/3 cup chopped green onions
- 1/4 dry roasted cashews, salted and coarsley chopped
- 1/2 tsp salt
- 2/3 cup fat-free, less-sodium chicken broth
- 2 Tbsp cornstarch, divided
- 3 Tbsp low-sodium soy sauce, divided
- 2 Tbsp honey
- 1 lb pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1 Tbsp canola oil, divided
- 4 oz sliced mushrooms
- 1 cup chopped onion
- 1 Tbsp grated peeled fresh ginger
- 2 garlic cloves, minced
- 6 oz. sugar snap peas, trimmed
- 1 cup chopped red bell pepper
Baba Gannouj
By Carla
1. Char the eggplant: prepare a hot gas or charcoal grill
- 2 pounds Eggplant (2 large or 3 medium)
- 1/4 cup of lemon juice (more to taste)
- 1/4 cup Tahini, stirred of oil is separated
- 1 tablespoon of extra virgin olive oil
- 1 clove garlic (more to taste)
- 3/4 teaspoon salt
- 2 tablespoons Chopped flat-leaf parsley
Brussel Sprouts with Vinegar Glazed Red Onions
By Carla
Sweet onions and bitter brussel sprouts make for a wonderful side dish
- 10 ounces brussel sprouts, or one basket
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small red onion, thiny sliced lengthwise
- 2 tablespoons balsamic vinegar
Cornmeal Bread With Field Greens - {Pizza E Fuie}
By Carla
Preheat the oven to 375 degrees
- 2 cups yellow cornmeal
- Salt to taste
- 1 cup hot water
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves smashed
- 1 small dried hot red pepper
- 1 1/2 pound escarole coarsely chopped
- 1 1/2 pound dandelion greens coarsely chopped
- 1 rotisserie chicken, shredded
Corn Fritters
By Carla
Gourmet, September 2006
- 2 cups water
- 4 cups olive oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg, separated
- 8 ears corn
- 1 garlic clove
Cranberry Sauce
By Carla
It's basic but it'll knock your socks off
- 12 oz bag fresh cranberries
- 1 cup sugar
- 1 cup water
- 2 1/4 tsp finely grated orange peel
- 1/2 tsp coarse kosher salt
Mochi Ice Cream
By Carla
Adapted from the Tofu Guru
- 1 Pint Vanilla Ice Cream
- 2 Tbsp Macha or Powdered Green Tea
- 2 Tbsp Red Bean Paste
- 2 cups sugar
- 2 cups hot water
- 2 cups Mochiko Sweet Rice Flour
- Potato Starch
Sweet Potato Pie
By Carla
From Dooky Chase's in NOLA by Chef Leah Chase
- Filling
- 4 large sweet potatoes, boiled until tender and peeled
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter, melted
- Crust
- 1 cup all-purpose flour
- 1 tsp salt
- 1/4 cup pecans, finely chopped
- 5 Tbsp vegetable shortening
- 1/2 cup water, cold
- sprinkle cinnamon
Gluten Free Pie Crust
By Carla
Cut the butter into small (about 3/4-inch) cubes
- 6 Tbsp/90 grams unsalted butter, cold
- 1 cup/134 grams gf pastry flour mix (recipe follows)
- 1/2 tsp xanthan gum
- 1/8 tsp salt (for savory recipes, use 1 1/2 times the salt)
- 1/8 tsp baking powder
- 1/4 cup (2.25 ounces) cream cheese, cold
- 2 1/2 Tbsp ice water
- GF Pastry Flour Mix
- 2 parts white rice flour, as finely-milled as you can get (I use Bob's Red Mill)
- 2/3 part potato starch
- 1/3 part tapioca starch
- Blend well with a whisk, in whatever quantity is right for you, and store in a cool, dry place or refrigerate it.
Chocolate Whoppers
By Carla
Adapted from The Foster's Market Cookbook by Sara Foster
- 6 oz Semisweet chocolate chopped into chunks
- 2 oz unsweetened Chocolate chopped into chunks
- 6 tbs Butter unsalted
- 2 Large eggs
- 1 Tbsp Plus 2 tsp instant espresso powder
- 2 tsp Vanilla Extract
- 3/4 cup Sugar
- 1/3 cup all-purpose flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup semisweet chocolate chips