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Recipes
Hickory Pulled Pork
By ruthg
Yield: Serves 12 (serving size: 3 ounces pork) Total: 10 Hours, 30 Minutes Calories 260, Fat 10
- 3 cups hickory wood chips
- 2 tablespoons dark brown sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) bone-in pork shoulder (Boston butt), trimmed
- Cooking spray
Sweet & Spicy Orange Chicken
By ruthg
Nutrition Information Per serving: 493 cal; 13g total fat (3g sat); 145mg chol; 591mg sodium; 42g carb; 0g fiber; 4
- WHISK:
- 3 ⁄4 cup orange marmalade
- 2 Tbsp. finely diced sweet piquanté peppers (such as Peppadew)
- 2 Tbsp. sweet piquanté pepper juice
- 1 Tbsp. reduced-sodium tamari
- 1 Tbsp. rice vinegar
- 2 tsp. sambal oelek or chili garlic sauce
- 2 tsp. cornstarch
- 1 tsp. minced fresh garlic
- 1 tsp. minced fresh ginger
- 1 ⁄2 tsp. toasted sesame oil
- HEAT:
- 2 Tbsp. peanut oil
- 4 boneless, skinless chicken breasts (8 oz. each), seasoned with salt and black pepper
Goat Cheese-Stuffed Roasted Figs
By ruthg
foodandwine.com Active Time: 20 minutes Total Time: 30 minutes
- 12 Figs
- Crumbled goat cheese
- Honey
Lentil Curry Bowls with Cilantro Cashew Sauce
By ruthg
Instructions For the sauce, puree all ingredients in a food processor or blender until smooth
- For the cilantro cashew sauce:
- 1/2 cup fresh cilantro
- 3/4 cup cashews (mine were salted)
- 1/3 cup water
- 1/4 teaspoon salt
- juice of 2 limes
- 1 clove garlic (optional)
- 1-2 teaspoons honey
- For the roasted carrots:
- 8-10 carrots, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
- For the rice and lentil curry:
- 1 cup basmati rice
- 1 tablespoon oil
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons red Thai curry paste
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seed (or ground cumin)
- 1 cup brown lentils, rinsed
- 14 ounces tomato puree
- 2 cups chicken or vegetable broth
- pinch of salt
- avocado and cilantro for topping
Eggplant with Bacon Miso
By ruthg
Serves 4 Eggplant with Bacon Miso Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared...
- 1 slice thick-cut bacon, finely chopped
- 1/3 cup white miso (fermented soybean paste)
- 3 tablespoons mirin (sweet Japanese rice wine)
- 4 Japanese or Chinese eggplants (about 1 1/2 pounds)
- 2 tablespoons vegetable oil plus more for baking sheet
- 4 scallions, thinly sliced
Vegan French Toast
By ruthg
Instructions In a small bowl, whisk together the almond milk, maple syrup, flour, nutritional yeast, cinnamon, nu...
- 6 slices day-old ciabatta bread, sliced about 3/4-inch thick
- 1 cup Almond Breeze Almond Milk
- 1 tablespoon maple syrup, plus more for serving
- 2 tablespoons millet flour (or spelt or whole wheat)
- 1 tablespoon nutritional yeast*
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- tiny pinch of salt
- coconut oil, for the pan
- Powdered sugar
- Vegan butter
- Maple syrup
- Fresh fruit
Wheat Berries with Charred Onions and Kale
By ruthg
Recipes & Menus | recipes Wheat Berries with Charred Onions and Kale A healthy, full-flavored side dish that w...
- 1 1/2 cups wheat berries
- 2 medium onions, halved, divided
- 5 sprigs thyme
- 1 tablespoon kosher salt plus more
- 8 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 bunch kale, stemmed, leaves torn into 2-inch pieces (about 8 packed cups)
- 1 tablespoon fresh lemon juice
Bread and Sausage Stuffing
By ruthg
Preheat an oven to 350ºF
- 1 loaf sourdough French bread, about 1 lb., cut into 1/2-inch cubes
- 2 Tbs. unsalted butter
- 1 lb. sweet Italian sausage, casings removed
- 1 yellow onion, chopped
- 1 leek, white and light green portions, chopped
- 1 celery stalk, chopped
- 1/4 cup chopped fresh sage
- 1/2 cup chopped fresh flat-leaf parsley
- 1 cup half-and-half
- 1 1/2 cups reduced-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
Easy Skillet Apple Pie
By ruthg
Mrs. James Wright, Chattanooga, Tennessee, Southern Living SEPTEMBER 2011 8 -10 servings
- 2 pounds Granny Smith apples
- 2 pounds Braeburn apples
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 egg white
- 2 tablespoons granulated sugar
- Butter-pecan ice cream
Brown Rice and Edamame
By ruthg
Place rice and water into multi-cooker
- 3/4 cup long grain brown rice
- 1 1/2 cups of water
- 1 1/4 cups frozen shelled edamame
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sesame oil, toasted
- 1/2 teaspoon sugar
- 3 scallions, thinly sliced on the diagonal
- Salt
- Pepper
- Crushed red pepper flakes (optional)