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Recipes
Cast-Iron Blistered Brussels Sprouts
By ruthg
This is the absolute best way to cook Brussels sprouts
- 1 pound fresh Brussels sprouts
- 3 tablespoons canola oil
- 3/4 teaspoon kosher salt
- 1 tablespoon honey
- 1 tablespoon hot water
- 1 tablespoon minced garlic (about 2 cloves)
- 1 tablespoon soy sauce
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup torn fresh mint leaves
Egg Spinach Sausage Casserole
By ruthg
Directions: : Squeeze the box of spinach over the sink to remove the liquid
- 12 ounces turkey sausage, crumbled
- 1 small onion, chopped
- 1 10 ounce box frozen spinach, thawed
- 2 tomatoes, chopped
- 32 ounces egg whites
- 1 cup low fat cheddar cheese, grated
Garlic Horseradish Cream
By ruthg
Makes 8-10 servings
- For sauce
- 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 2 cups heavy cream
- 1/4 cup drained bottled horseradish
- 1/8 teaspoon white pepper
Chicken, Leek, and Mushroom Casserole
By ruthg
A hearty multigrain bread works best in this casserole
- 1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
- Coarse salt and freshly ground pepper
- 5 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, coarsely chopped and rinsed well
- 1 celery stalk, cut into 1/2-inch dice
- 10 ounces cremini mushrooms, halved if large
- 3 tablespoons all-purpose flour
- 3 tablespoons dry sherry
- 2 1/4 cups homemade or store-bought low-sodium chicken stock
- 3/4 cup whole milk
- 1 dried bay leaf
- 8 slices dense multigrain bread, crusts removed, slices cut into triangles
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/3 cup finely grated Parmesan cheese (1 ounce)
Sole Piccata
By ruthg
The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallot...
- 4 (6-oz.) skinless fillets grey or Dover sole, or any flaky white fish like turbot or tilapia
- Kosher salt and freshly ground white pepper, to taste
- 1/2 cup flour
- 1/4 cup canola oil
- 4 tbsp. unsalted butter
- 1 large shallot, minced
- 1/2 lemon, thinly sliced
- 1/4 cup dry white wine
- 2 tsp. capers
Rainbow Soba Noodle Salad
By ruthg
http://www.yummly.co/recipe/Rainbow-Soba-Noodle-Salad-1237068?prm-v1&utm_medium=email&utm_source=seasonal&utm_campa
- For the dressing:
- 6 ounces soba noodles
- 2 cups julienned carrots
- 1 1/2 cups shredded red cabbage
- 1 cup cooked edamame
- 1/2 cup thinly sliced green onion
- optional: sesame seeds for garnish
- 3 tablespoons Bragg liquid aminos, tamari or soy sauce
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons toasted sesame oil
- 1-2 tablespoons honey, agave or brown rice syrup
- 1-2 garlic cloves, pressed
- 1-2 teaspoons tahini
- 1/2 teaspoon ginger paste
- 1/2 teaspoon sriracha
EASY ROASTED VEGETABLES WITH HONEY AND BALSAMIC SYRUP
By ruthg
Instructions Preheat oven to 425°
- 1/2 lb brussels sprouts, halved
- 1/2 lb cut carrots
- 1/2 lb halved small new potatoes (white and purple)
- 2 large shallots, quartered
- 3 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic syrup
- 1 tbsp honey
Tomato Bacon Relish
By ruthg
2 strips thick-sliced bacon, chopped2 strips 1⁄2 cup chopped onion1⁄2 cup 1⁄4 cup packed brown sugar1⁄4 cup...
- 2 strips thick-sliced bacon, chopped2 strips
- 1 ⁄2 cup chopped onion1⁄2 cup
- 1 ⁄4 cup packed brown sugar1⁄4 cup
- 1 ⁄4 cup prepared yellow mustard1⁄4 cup
- 1 ⁄4 cup ketchup1⁄4 cup
- 1 ⁄2 cup seeded and diced tomato1⁄2 cup
Slow Cooker Healthy Chicken Pot Pie Stew Recipe
By ruthg
Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl...
- 1 lb. chicken breasts, boneless and skinless
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 3 carrot(s), diced
- 3 cloves garlic, minced
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 3 1/2 cups chicken broth/stock
- 1 bay leaf
- 1/3 cup frozen corn kernels
- 1/3 cup frozen pearl onions
- 1/3 cup peas
- 1/2 cup greek yogurt, plain
Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche
By ruthg
Make these in the morning, and top with salmon and crème fraîche just before your guests arrive
- 1 (8.25-oz.) can cream-style corn
- 1 cup plain white cornmeal
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 1 cup crème fraîche
- 2 tablespoons finely chopped fresh dill weed
- 1 tablespoon fresh lemon juice
- 2 (4-oz.) packages thinly sliced smoked salmon, flaked
- Garnish: fresh dill weed