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Recipes
Slow Cooker Pot Roast
By Valarie
Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper
- One 4- to 5-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, coarsely chopped
- 2 yellow onions, thickly sliced lengthwise
- 2 tablespoons tomato paste
- 2 cups reduced-sodium beef broth
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 3 carrots, peeled and chopped
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 dried bay leaves
- 2 stalks celery, sliced
Chicken Pot Pie
By Valarie
For the chicken: Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 3 celery stalks
- 3 medium carrots, peeled
- 1 large yellow onion
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 chicken bouillon cube
- 1/4 cup white wine, optional
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt, or more as needed
- Black pepper
- 1/2 recipe Thyme Pastry, recipe follows
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) cold butter
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 sprig fresh thyme leaves
Oven Roasted Applesauce
By Valarie
Preheat Oven 400 degrees Peel core and quarter apples, put in bowl add orange and lemon zest and juice, mix to...
- 3 pounds McIntosh apples
- 3 pounds Granny Smith apples
- 2 oranges zest and juice
- 1 lemon zest and juice
- 4 Tablespoons butter
- 1/2 cup light brown sugar lightly packed
- 2 tespoons cinnamon
- 1/2 teaspoon allspice
- some red apple peels
Garlic Hasselback Potatoes with Herbed Sour Cream
By Valarie
Preheat oven to 400 degrees F
- 16 ounces red new potatoes
- 3 to 5 garlic cloves, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Herbed Sour Cream, recipe follows
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino
By Valarie
Directions For the shrimp and artichokes: Preheat the oven to 450 degrees F
- 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper
- 3 artichokes, cleaned and chokes removed, cut into wedges
- 3 cloves garlic, sliced
- 1/4 cup white wine
- 1/4 cup chicken stock
- Salt
- 1 pound fresh tagliatelle
- 2/3 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons roughly chopped fresh parsley
Mu Shu Chicken
By Valarie
Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl
- 1/3 cup hoisin sauce, plus more for serving
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1 1/2 tablespoons sesame oil
- 3 tablespoons peeled and minced fresh ginger
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, sliced
- 3 tablespoons canola oil
- 1 red pepper, seeded, membrane removed, julienned
- 1/2 yellow onion, thinly sliced
- 1/2 medium head green cabbage, finely shredded
- 1/2 large head Napa cabbage, finely shredded
- 1/2 medium head purple cabbage, finely shredded
- 1/2 cup julienned carrots
- 1 cup sliced button mushrooms
- 1/4 cup shaved bamboo shoots, drained
- 1/4 cup sliced water chestnuts, drained
- 4 eggs, beaten
- 2 recipes Chinese Crepes with Scallions, recipe follows
- 3 tablespoons toasted black sesame seeds
- 1 small bunch scallions, finely shaved
- Fresh cilantro leaves, for serving, optional
- Sriracha, for serving, optional
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/8 teaspoon toasted sesame oil
- 2 eggs
- 2 scallions, finely sliced
- Nonstick cooking spray
Greek Pasta Bake Recipe
By Valarie
Cook pasta according to package directions; drain
- 1 package (13-1/4 ounces) whole wheat penne pasta
- 4 cups cubed cooked chicken breast
- 1 can (29 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/4 cup chopped red onion
- 2 tablespoons chopped green pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup crumbled feta cheese
Hot Spinach-Artichoke Dip
By Valarie
Preheat the oven to 350 degrees F
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
Carla Hall's Chocolate Fudge Oatmeal
By Valarie
step 1 ingredients 1 1/4 cups Almond Milk 1/2 cup Old Fashioned Rolled Oats instructions In a p...
- 1 1/4 cups Almond Milk
- 1/2 cup Old Fashioned Rolled Oats
- 2 tablespoons Cocoa Powder
- 2 tablespoons Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 10 Almonds (chopped)
Cheese Crisps and Mock "Goldfish" Crackers
By Valarie
Preheat oven to 400 degrees F
- 2 slices American cheese (not "cheese food")
- 1/2 teaspoon salt
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 2 ounces deli-sliced Colby-Jack cheese
- Low-carb salsa, as needed