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Recipes
Fall Detox Vegetable Soup
By Golfwidow7
Heat up a large pot over med-high heat and add olive oil
- 1 T olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 large sweet potato (about 2 cups), chopped
- 2 cups peeled butternut squash, chopped
- 2 cups cauliflower florets, chopped
- 2 cups sliced cabbage
- 1 28 oz can diced tomatoes
- 6 cups vegetable stock
- 2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
- 1/2 tsp cracked black pepper
- 1 tsp sea salt
- 2 T freshly chopped parsley
Chinese Scallion Pancake—Simplified Version
By Golfwidow7
In a large mixing bowl, stir water to flour and keep stirring with an egg whisk
- 2 cups all-purpose flour (measure after shifting)
- 1-3/4 water
- around 1 cup finely chopped scallion (wash and drain well)
- pinch of salt as needed
- 1/8 teaspoon Chinese five spice powder (optional)
- vegetable oil for frying
Stuffed Cabbage Without the Roll, Nancy Fuller's
By Golfwidow7
Heat the olive oil in a large Dutch over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds ground pork or beef
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/2 medium head savory cabbage, shredded (about 8 cups)
- 2 teaspoons paprika
- 1/4 teaspoon allspice
- Pinch cayenne pepper
- 3 cups low-sodium chicken broth
- 1 28-ounce can whole tomatoes in juice, crushed by hand
- 3 tablespoons cider vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Worcestershire sauce
- 1/2 cup long grain rice
- Kosher salt
- 3 tablespoons chopped fresh dill
- Sour cream, for serving -
Cavatelli with Quick Tomato Sauce
By Golfwidow7
Bring a pot of salted water to a boil
- 1 pound fresh cavatelli (frozen, thawed)
- 2 tablespoons olive oil
- 1 small onion (peeled, minced)
- 3 cloves garlic (peeled, minced)
- 1 can whole peeled San Marzano tomatoes (pureed, 28 ounces)
- 2 teaspoons red pepper flakes
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese (freshly grated, plus more for serving)
- 1/2 cup fresh basil (for serving)
- Kosher salt and freshly ground black pepper (to taste)
Onion & Goat Cheese Rolls, Caramelized
By Golfwidow7
Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray
- 2 tablespoons extra-virgin olive oil, divided
- 5 cups thinly sliced red onions
- 2 tablespoons water
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 pound pizza dough, preferably whole-wheat
- 4 ounces goat cheese, crumbled
Pasta Puttanesca (Rachel Ray)
By Golfwidow7
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper
- 2 Tbsp extra virgin olive oil
- 4-6 cloves garlic, chopped
- 1 tin flat anchovy fillets, drained
- 1/2 tsp crushed red pepper flakes
- 20 oil cured black olives, cracked away from pit and coarsely chopped
- 3 Tbsp capers
- 1 32 ounce can chunky style crushed tomatoes
- 1 14.5 ounce can diced tomatoes, drained
- a few grinds black pepper
- 1/4 cup flat leaf parsley, chopped
- 1 lb spaghetti, cooked to al dente
- Crusty bread, for mopping
- Grated Parmigiano Reggiano or Romano, for passing, optional
Meatballs: Italian Meatballs - Johnsonville
By Golfwidow7
1. Preheat oven to 350°F
- 1 egg, lightly beaten
- 1/3 cup dry bread crumbs
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/4 cup milk
- 1/4 cup onion, finely chopped
- 1 package (19 ounce) JOHNSONVILLE® Ground Mild Italian Sausage
Beef and Broccoli (Crockpot)
By Golfwidow7
1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic
- 1 lb. boneless, beef chuck roast, sliced into thin strips
- 1 cup beef consumme or beef broth
- 1/2 cup low sodium soy sauce
- 1/3 cup dark brown sugar
- 1 tbsp. sesame oil
- 3 garlic cloves, minced 2 tbsp. cornstarch
- 4 tbsp. sauce (from the crockpot after dish is cooked)
- Frozen broccoli florets (about 2 cups)
- White rice, cooked
Chicken: Ginger-Orange with Coconut Rice (Clinton Kelly's )
By Golfwidow7
6 Chicken Thighs (bone in; skin on) Salt and Pepper to taste 1 cup Orange Marmalade 1 piece of fresh Ginger (about...
- For the Chicken:
- 1 cup Orange Marmalade
- 1 piece of fresh Ginger (about 1 inch; peeled and grated)
- 3 tablespoons Extra Virgin Olive Oil
- 6 Chicken Thighs (bone in; skin on)
- 1 1/2 cups freshly squeezed Orange Juice
- 1 cup White Wine
- 1/4 cup Brown Sugar
- Salt and Pepper to taste
- Peanuts (toasted and chopped to garnish)
- For the Rice:
- 2 cups White Rice
- 2 1/2 cups Water
- 1 13.5-ounce can Coconut Milk
- 1/2 cup shredded Sweetened Coconut (lightly toasted)
- 1/2 cup Golden Raisins (soaked in warm water for 5 minutes)
- 3 Scallions (thinly sliced on a bias; plus more for garnish)
Sauce: Creamy Mushroom Sauce
By Golfwidow7
Soak the dried porcini mushrooms in the water and bouillon cube for 20 minutes
- 1 ounce dried porcini mushrooms
- 1/2 cup boiling water
- 1/2 bouillon cube
- 2 tablespoons butter
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/2 cup heavy cream
- 1/2 cup white wine
- 1-2 Tbsp. Dijon-style mustard
- 1/2 cup parmigiano reggiano, grated
- salt and pepper to taste