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Recipes
Judy's Awesome Bruchetta
By Steve-3
Chop peppers, onions and put in pan with capers, olives, garlic, salt and olive oil
- Yellow Peppers
- Red Peppers
- Sweet Onions (Vidalia)
- Capers
- Shredded Black Olives (Calamata-- already pitted)
- Garlic
- Salt
- Balsamic dressing (either make or buy from taza)
- optional-- fresh basil
Sundried Tomato and White Bean Dip
By Steve-3
To soften the sundried tomatoes: Bring one cup of water to a boil in a saucepan
- 1/2 cup sundried tomatoes (not packed in oil), coarsely chopped
- 1 can (15-oz) cannellini beans, rinsed and drained
- 3 tbsp lemon juice
- 2 garlic cloves, coarsely chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
Bruce Paltrow's World Famous Pancakes
By Steve-3
Whisk the dry ingredients together in a large bowl
- 3 cups unbleached, all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon baking powder
- 2 teaspoons fine salt
- 3 cups buttermilk
- 6 tablespoons butter, melted and cooled, plus more butter for cooking
- 6 organic large eggs
- Up to 1 cup milk, as needed to thin batter
- Real Vermont maple syrup, warmed
Lentils With Balsamic Vinegar
By Steve-3
Here's one of my favorite ways to eat lentils
- 1 1/2 cups lentils
- 1/2 cup white basmati rice, or converted white rice (I used brown)
- 5 cups water
- 1 bay leaf
- 1/2 t dried thyme
- 1/2 t salt
- Freshly ground black pepper to taste
- 2 T fruity olive oil
- 2 large onions, diced
- 2 garlic cloves, minced
- 1 carrot, thinly sliced
- 1 T balsamic vinegar (I used 3)
Steve's Pea Soup
By Steve-3
Heat the olive oil and margarine in a soup pot
- 1 tablespoon olive oil
- 1 tablespoon margarine
- 1 onion sliced up
- 1 garlic clove, sliced
- 2 carrots sliced
- 1 package of fresh dried peas
- 1 or 2 quarts of water
- veggie or chicken stock
- pepper
Spanish Chicken
By Steve-3
Cover chicken with water and cook in crock pot for four hours After chicken is done, let cool for one hour
- 4 chicken leg quarters
- Stock Mixture: 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/2 cup chopped green pepper
- 2 TBS soy sauce
- 1 TBS jerk seasoning
- minced garlic, black pepper
- 2 TBS honey
- 1/2 of small bottle or can of green chiles
- 1 TBS chile powder
Tomato and eggplant Ratatouilli Nicoise
By Steve-3
Heat 2 tablespoons of olive oil in heavy pan, add onion and half the garlic
- 4 tsp extra virgin olive oil
- 1 onion diced
- 4 garlic cloves, crushed
- 1/2 tbsp tomato paste (I use ketchup)
- 1 large can tomatoes, peeled, seeded, quartered
- 1/2 teaspoon sugar
- celery, leek, rosemary, thyme, bay leaf, oregano, basil leaf, all tied together
- 1 large eggplant, cut into 3/4 inches (diced)
- 2 red peppers, seeded, diced
- 1 half of green pepper, seeded, diced
- 2 zucchini, sliced, into 3/4 pieces
- 12 fresh basil leaves chopped
- salt and pepper
Paprikash Chicken by steve
By Steve-3
Brown the chicken in olive oil
- 1 1/2 Tablespoon olive oil
- 1 1/2 pounds chicken, cubed
- 2 medium yellow onions, sliced to 1/4 thick
- Salt and pepper
- 1 Tablespoon Hungarian Paprika (Pride of Szeged)
- 1 cup chicken broth
- 1/4 cup sherry
- 3 large garlic cloves, mashed, diced
- 3 carrots diced
- 2 tablespoons unbleached all purpose flour or dried mash potatoes
- 1 cup sour cream
Falafel with Tahini
By Steve-3
Directions: Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely m...
- Ingredients:
- For the falafel:
- 2 cups roughly chopped white onion
- 6 garlic cloves
- 2 cups cooked chickpeas, drained
- 1 cup lightly packed parsley leaves
- 1 cup lightly packed cilantro leaves
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons baking powder
- 1/2 cup all-purpose flour
- Canola oil, for sauteing
- Pita bread, for serving
- For the tahini sauce:
- 1 1/4 cups plain yogurt (full fat or non-fat)
- 1/4 cup tahini (sesame paste)
- 2 Tablespoons fresh lemon juice