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Recipes
Butternut Squash Chowder
By KEGMD
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes
- 4 bacon slices, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp. chopped fresh sage, plus small sage leaves for garnish
- 4 tsp. kosher salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 2 russet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup white wine
- 3 cups low-sodium chicken broth
- 1 jar (32 oz.) butternut squash puree
- 1/2 cup heavy cream
Spiced Pumpkin-Raisin Cookies
By KEGMD
Directions Position a rack in the center of the oven and preheat to 350 degrees F
- 1 cup all-purpose flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground allspice
- 3/4 cup raw sugar, plus additional for sprinkling
- 1/2 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup raisins
Roasted Cauliflower and Chickpeas
By KEGMD
Recipe courtesy Guy Fieri
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 1 tablespoon grated fresh ginger
- 1 head cauliflower, cut into florets
- One 19-ounce can chickpeas, drained
- 1/2 sweet onion, sliced
- Kosher salt and freshly cracked black pepper
- Fresh cilantro sprigs, for garnish
- Juice of 1/2 lime
Indian Curry Lentils
By KEGMD
In one pot bring 5 cups of water to a boil
- 1 cup mixed of any lentils & split peas
- 3 tablespoons mild yellow curry powder*
- 1/2 teaspoon Turmeric
- Salt to taste (optional)
- 4 cloves garlic*
- 1 teaspoon oregano
- 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
- 1/2 cup brown rice
Butternut Squash Chowder
By KEGMD
Prep Time: 25 minutes Cook Time: 35 minutes Servings: 8
- 4 bacon slices, cut into 1/2-inch pieces
- 1 yellow onion, diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp. chopped fresh sage, plus small sage leaves for garnish
- 4 tsp. kosher salt, plus more, to taste
- 1 tsp. freshly ground pepper, plus more, to taste
- 2 russet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup white wine
- 3 cups low-sodium chicken broth
- 1 jar (32 oz.) butternut squash puree
- 1/2 cup heavy cream
Butternut Squash Soup with Crispy Prosciutto
By KEGMD
Prep Time: 35 minutes Cook Time: 50 minutes Servings: 12
- 8 oz. thinly sliced prosciutto
- 5 Tbs. unsalted butter
- 4 red Anjou pears, cored and cut into 1/4-inch slices
- 4 celery stalks, cut into 1/2-inch dice
- 2 yellow onions, cut into 1/2-inch dice
- 6 garlic cloves, minced
- 2 jars (each 2 lb.) butternut squash puree
- 4 cups chicken broth, plus more if needed
- 2 tsp. minced fresh thyme
- Kosher salt and freshly ground pepper, to taste
- 1 cup half-and-half
Minestrone with White Beans and Pasta
By KEGMD
Pamela's recipe
- 1/2 cup dried cannellini beans
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 clove garlic, finely chopped
- 5 cups beef, chicken or vegetable stock
- 16 oz canned plum tomatoes, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 zucchini, coarsely chopped
- 1/4 Savoy cabbage, outer leaves discarded, shredded
- 1/2 tbsp basil
- 1/2 tbsp oregano
- 1/2 tbsp sugar
- 1 bay leaf
- 1/3 cup dried small elbow macaroni or shells
- 2 tbsp balsamic vinegar
- salt/pepper
- 2/3 cup freshly grated Parmesan cheese
Two-Bean Salad with Balsamic Vinaigrette
By KEGMD
Preparation Combine all ingredients in medium bowl
- 1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
- 1 14- to 16-ounce can black beans, rinsed, drained
- 2/3 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 3 garlic cloves, finely chopped
Pork and Tofu Stir-Fry With Scallions - WSJ
By KEGMD
Hooni Kim’s Recipe for Pork and Tofu Stir-Fry With Scallions - WSJ Heat vegetable oil in a wok or large sauté p...
- 2 tablespoons vegetable oil
- 1 pound ground pork
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons minced ginger
- 2 medium onions, finely diced
- 1/4 cup doenjang (Korean miso) or Japanese white miso
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 cup low-sodium chicken stock
- 2 pounds silken tofu, broken into large pieces
- 1 bunch scallions, white and light green portions only, thinly sliced
- Cooked white rice, for serving
Quinoa and Black Beans all recipes.com
By KEGMD
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro