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Recipes
Red Lentil and Sweet Potato Stew (Daphne Oz)
By ruthg
200 calories per serving
- FOR DAPHNE'S STEW:
- Olive Oil
- 1 Red Onion (finely chopped)
- Salt and Pepper to taste
- 7 Carrots (thinly sliced coins)
- 2 Celery Ribs (finely chopped)
- 3 Garlic cloves (finely minced)
- 2 cups Red Lentils (rinsed)
- 2 teaspoons Cumin Seeds (toasted and ground)
- 1 teaspoon Coriander (toasted and ground)
- 1 teaspoon Chipotle Chili Flakes
- 1/2 teaspoon Turmeric
- 6 cups Water
- 1 Sweet Potato (peeled and finely diced; about 1 cup)
- 1 bunch Black Kale (finely shredded)
- FOR MARIO'S CROUTONS:
- 1 cup Goat Cheese (at room temperature)
- 1/3 cup Spicy Mango Chutney
- 1 tablespoon Curry Powder
- Olive Oil
- 1 piece of Focaccia Bread (cut into wedges)
Easy Baked Fish Fillets
By ruthg
Cooking Light OCTOBER 1999
- 1 1/2 pounds grouper or other white fish fillets
- Cooking spray
- 1 tablespoon fresh lime juice
- 1 tablespoon light mayonnaise
- 1/8 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/2 cup fresh breadcrumbs
- 1 1/2 tablespoons butter or stick margarine, melted
- 2 tablespoons chopped fresh parsley
Roasted Vegetables with Orzo
By ruthg
Makes 4 cups vegetables and 3 1/2 cups orzo Per 1 cup vegetables and 3
- Bring to a boil:
- 3 cups chicken broth
- 1 cup dry orzo pasta
- 1 tsp chopped fresh rosemary
- Salt & pepper
- Toss with 2 Tbsp olive oil; Roast:
- 1 small red onion, chopped
- 6 oz button mushrooms, halved
- 1/2 zucchini, chunked
- 1/2 summer squash, chunked
- 1 small red bell pepper, seeded cut into large pieces
- 2 Roma tomatoes, quartered
- Salt & pepper
- Combine with Vegetables:
- 1/4 cup of A Nice Vinaigrette (under sauces)
- Garnish with:
- Combined feta cheese
- Chopped fresh parsley
Moroccan-Spiced Lamb with Date Barbecue Sauce
By ruthg
Kristen Donnelly 6 hours marinating time
- 1 tablespoon plus 1 1/2 teaspoons ground coriander
- 2 3/4 teaspoons ground cumin
- 2 3/4 teaspoons sweet paprika
- 2 3/4 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- Freshly ground black pepper
- Salt
- 1/2 cup extra-virgin olive oil
- One 5-pound butterflied leg of lamb, trimmed of excess fat
- 8 garlic cloves4 thinly sliced, 4 minced
- 1 medium onion, finely chopped
- 1/4 cup tomato paste
- 3 cups low-sodium beef broth
- 2 tablespoons honey
- 1/4 teaspoon saffron, crumbled into 1 tablespoon of water
- 1/2 teaspoon cayenne pepper
- 8 large pitted Medjool dates, minced (3 ounces)
- 1/4 cup fresh lemon juice
- 20 large pitted green olives, finely chopped
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped cilantro
Skillet Chocolate Chip Cookie
By ruthg
1. Preheat oven to 350 degrees
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup semisweet chocolate chips
Raspberry-Filled Molten Chocolate Cupcakes
By ruthg
1. Preheat oven to 400 degrees
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- 4 large eggs
- 1/2 cup all-purpose flour (spooned and leveled)
- Pinch of salt
- 11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
- 18 raspberries (36 if they are small)
- Confectioners' sugar, for serving
- Vanilla ice cream (optional)
Apple-Bourbon Pot Pies - Martha Stewart
By ruthg
You can substitute whiskey, rum, or rye for the bourbon
- Ingredients on sale
- 4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground allspice
- 6 tablespoons unsalted butter
- 1/3 cup bourbon
- 2 tablespoons all-purpose flour, plus more for dusting
- 1 pound thawed frozen all-butter puff pastry
- 1 large egg, beaten
- Vanilla ice cream, for serving (optional)
Martha's Favorite Vinaigrette Recipe
By ruthg
In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar
- 1/4 cup white-wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch of sugar
- 3/4 cup extra-virgin olive oil
Sugas snapPeas and Carrot Soba Noodles
By ruthg
Instructions To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly ch...
- 6 ounces soba noodles
- 2 cups frozen organic edamame
- 10 ounces (about 3 cups) sugar snap peas or snow peas
- 6 medium-sized carrots, peeled
- 1/2 cup chopped fresh cilantro (about 2 handfuls)
- 1/4 cup sesame seeds
- 1/4 cup reduced-sodium tamari or soy sauce
- 2 tablespoons quality peanut oil or extra-virgin olive oil
- 1 small lime, juiced
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or agave nectar
- 1 tablespoon white miso*
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
Baked Broccoli Custards
By ruthg
Preheat oven to 425 degrees
- Baked Broccoli Custards
- You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
- PREP: 30 MINS TOTAL TIME: 1 HOUR 15 MINS YIELD: MAKES 6 INDIVIDUAL CUSTARDS
- PHOTOGRAPHY: CHRIS COURT
- SOURCE: MARTHA STEWART LIVING, NOVEMBER 2014
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- INGREDIENTS
- 1 1/2 pounds broccoli, cut into florets (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons coarsely grated Parmigiano-Reggiano
- Pinch of freshly grated nutmeg
- 1 1/2 cups finely grated Gruyere (about 4 ounces)