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Recipes
Cava Sangria
By ruthg
Recipes & Menus | recipes Cava Sangria This gorgeous drink is great for summer parties
- 1 orange, preferably blood or Cara Cara, sliced
- 2 tablespoons Grand Marnier or other orange liqueur
- 1 teaspoon rose water
- 1 750-ml bottle chilled brut cava
Almond Muffins
By ruthg
Whether they’re served as standalone breakfasts or afternoon snacks, these easy, olive oil-based muffins are wond...
- Ingredients:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 4 large eggs
- 2 tsp grated orange zest
- 2 tsp grated lemon zest
- 2 Tbsp balsamic vinegar
- 2 Tbsp whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted and crushed
Chicken & Farro
By ruthg
Cook farro in a pot of boiling salted water according to package directions, adding cauliflower in the last minute...
- COOK:
- 1 cup dry semi-pearled farro1 cup
- 2 cups fresh cauliflower florets2 cups
- WHISK:
- 1 ⁄3 cup fresh orange juice1⁄3 cup
- 2 Tbsp. white wine vinegar2 Tbsp.
- 2 Tbsp. chopped capers2 Tbsp.
- 1 Tbsp. minced orange zest1 Tbsp.
- 1 ⁄2 tsp. Dijon mustard1⁄2 tsp.
- 1 ⁄4 cup extra-virgin olive oil1⁄4 cup
- Salt and black pepper
- COMBINE:
- 1 bunch watercress1 bunch
- 3 oranges, peeled and chopped3
- 11 ⁄2 cups chopped cooked chicken11⁄2 cups
- 1 ⁄2 cup golden raisins1⁄2 cup
- 1 ⁄4 cup torn fresh mint leaves1⁄4 cup
Asparagus, Artichoke, and Fava Bean Salad
By ruthg
Make the salad: Juice 1 lemon into a large bowl filled with water
- FOR THE DRESSING
- 1/3 cup low-fat buttermilk
- 1/3 cup extra-virgin olive oil
- 1 scallion, green part only
- 3 tablespoons fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- FOR THE SALAD
- 2 lemons
- 3 medium artichokes
- 3 cups whole milk
- 5 cups water, plus more for bowl and pan
- 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
- 2 cups dry white wine
- 2 pounds fresh fava bean pods, shelled (about 2 cups)
- 1/2 cup fresh mint
- 3 ounces ricotta salata cheese, crumbled (3/4 cup)
Holiday Ham with Honey-Brown Sugar Glaze
By ruthg
Directions Remove the plastic wrapping from the ham, place the ham on a rack in a roasting pan, and allow it to te...
- Ham approx. 7-10 lbs.
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 2 tablespoons brandy
- 1 tablespoon orange zest
- 1 teaspoon ground cloves
- Pinch of kosher salt
Warm Balsamic Kale Salad
By ruthg
Author Notes: You can also add a protein for a more filling “meal” salad, like grilled salmon, chicken, white b...
- INGREDIENTS
- 2 tablespoons butter
- 1/4 cup diced onion
- 1 red pepper, diced
- 1 yellow pepper, diced
- 8 oz. baby portobello mushrooms, sliced
- 4 cups kale
- 1 teaspoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/4 cup Asiago cheese
- salt and pepper to taste
Denny's-Style French Toast
By ruthg
Directions Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon
- 4 eggs
- 2 ⁄3 cup whole milk
- 1 ⁄3 cup flour
- 1 ⁄3 cup sugar
- 1 ⁄2 teaspoon vanilla
- 1 ⁄4 teaspoon salt
- 1 ⁄8 teaspoon cinnamon
- 6 slices Texas toast thick bread
- 3 tablespoons butter
- powdered sugar
- butter
- syrup
Marmalade-Glazed Ham with Sweet Orange-Tea Sauce
By ruthg
yield: Serves 12 For this recipe, use a fully cooked bone-in ham that has the natural shape of the leg, and has som...
- 1 16- to 19-pound smoked fully cooked bone-in ham
- 36 (about) whole cloves
- 1 cup orange marmalade
- 1/4 cup Dijon mustard
- 2 tablespoons plus 1 1/2 cups water
- 2 cups water
- 4 orange-spice herb tea bags or black tea bags
- 2 cups canned low-salt chicken broth
- 1 cup orange juice
- 3 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- Pineapple-Mint Relish
- 1/2 large pineapple, peeled, cored, cut into 1/4-inch pieces (about 3 cups)
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh mint
- 2 teaspoons grated lemon peel
- Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Apricot-Stuffed Pork with Potatoes and Brussels Sprouts
By ruthg
Preheat oven to 450 degrees
- 1 pound red new potatoes, thinly sliced
- 2 pints brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1/4 cup dried apricots, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons apricot jam
- 1 pork tenderloin (1 to 1 1/2 pounds)
Steak Quesadillas
By ruthg
In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1/2 cup cilantro, roughly chopped
- 2 plum tomatoes, cut into 3/4-inch pieces
- 1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
- 1 tablespoon fresh lime juice
- 1/8 to 1/4 teaspoon cayenne
- Coarse salt and ground pepper
- 1 strip steak (8 ounces and 1 inch thick)
- 1/2 teaspoon dried oregano
- 3 teaspoons olive oil
- 4 flour tortillas (10-inch or burrito-style)
- 1 1/2 cups grated pepper jack cheese (6 ounces)
- 1 medium red onion, halved and thinly sliced
- 1/4 cup reduced-fat sour cream