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Recipes
Danish Rice Pudding
By AzWench
One of the Danish traditions that came from my mother is to have an "almond present" on Christmas Eve
- 4 cups whole milk or half and half
- 3/4 cup rice*
- 1/2 cup sugar
- 1/2 teaspoon almond extract**
- 1/2 cup heavy cream
- 2 tablespoons sugar
- Sweetened raspberries
- I use CalRose
- Optional: instead of almond extract cook 1 or 2 vanilla beans with rice and milk
Black Bean Soup
By AzWench
Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minut...
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 3 cloves garlic, minced
- 2 cups cooked black beans
- 1 tablespoon vegetarian or chicken bouillon base
- 1 bay leaf
- One 14-ounce can diced tomatoes
- Kosher salt and freshly ground black pepper
Beer-Battered Fried California Avocado Wedges
By AzWench
1. To make beer batter, whisk together beer, flour, paprika and garlic until well blended; let stand at least 2 hou...
- 3 cups Lager beer or ale
- 3 cups Flour
- 2 Tbsp. Paprika
- 6 Garlic, large cloves chopped finely
- 3 lbs. California Avocados
- As needed Vegetable oil - as needed for deep frying
- As needed Salt - as needed
- 3 cups Salsa
Pistachio Pesto
By AzWench
Pesto is great for pizza, salads, sautéing vegetables, and so much more
- 2 cups or lightly packed fresh basil or cilantro
- 1 cup lightly toasted pistachio nut
- 2 tablespoons balsamic vinegar, or juice of one lemon
- 3-5 cloves garlic
- 1/2 cup Parmesan cheese
- 1 cup olive oil
- salt and pepper to taste
No-Knead Country Bread
By AzWench
This no-knead bread's texture and flavor are enhanced by whole wheat and flax flours, plus a long, slow rise and it...
- 1 1/2 cups water
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
- 1/4 cup whole flax meal
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
Boston Cream Cake - Dolcino di Boston alla Crema
By AzWench
To make the pastry cream: In a medium pot, whisk together the sugar, cornstarch and salt
- For the pastry cream:
- 1/2 cup sugar
- 4 teaspoons cornstarch
- Pinch kosher salt
- 2 cups milk
- 2 large eggs
- For the cakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 6 tablespoons softened butter
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 3/4 cup freshly squeezed orange juice
- For the glaze:
- 2/3 cup light corn syrup
- 2 tablespoons dark rum
- pinch kosher salt
- 8 ounces semisweet chocolate, finely chopped
Dulce de Leche Coffee
By AzWench
Make Dulce de Leche coffee at home with this easy recipe - sweet and delicious way to end a spectacular meal!
- 4 cups strongly brewed good coffee
- 6 ounces, fluid Dulce De Leche (*see Note)
- 6 tablespoons Kahlua, more if Ppeferred
- 1 cup heavy cream
- 2 tablespoons sugar
- 6 tablespoons chocolate, grated
Vanilla Ice Cream
By AzWench
Beat eggs until light. Gradually add sugar to beaten eggs, beat until very stiff
- 4 eggs
- 2 1/4 cups sugar
- 5 cups milk
- 4 cups cream
- 4 1/2 teaspoons vanilla
- 1/2 teaspoon salt
Avocado Egg Salad
By AzWench
You can make this dish ahead by adding the avocado right before serving otherwise it is best served fresh, the same...
- 2 hard-boiled eggs, chopped
- 2 hard-boiled egg whites, chopped
- 2 ripe, Fresh California Avocado, pitted and peeled
- 1 tablespoon plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoon green onion, chopped
- 1/4 teaspoon Dijon mustard
- 8 slices whole wheat bread
- Salt and freshly ground black pepper, to taste
Robyn's Green Smoothie
By AzWench
Notes: Robyn at greensmoothiegirl
- Optionally, add:
- Put 2 cups filtered water in the BlendTec Total Blender.
- 1/2 to 1 tsp. stevia (herbal sweetener) or
- 1/3 cup agave syrup (low glycemic index)
- 1/4 whole lemon, including peel (high in flavanoids)
- 2-3 Tbsp. fresh, refrigerated flax oil (omega-3 rich oil)
- Gradually add greens until, briefly pureed, the mixture comes up to the 5-cup line (or less if you are “converting”):
- lb. raw, washed greens:
- spinach, chard, kale, collards are your mainstays
- turnip, mustard, dandelion greens, arugula—use more sparingly, as they are spicy or bitter
- lettuces and beet greens are also good—use freely
- try avocado or cabbage or 1-2 stalks celery
- For the adventurous, use edible weeds in nonsprayed fields: purslane has a mild flavor and vines along the ground everywhere; also use lambsquarter leaves, morning glory, and thistle more sparingly because they have a stronger taste.
- Puree greens mixture for 90 seconds until very smooth.
- Gradually add fruit until the container is completely full and blend 90 seconds or until well blended:
- 1-2 bananas to add a creamy texture and sweetness
- 1-2 cups frozen mixed berries (tastes wonderful and makes the smoothie purple rather than green)
- any other fruit to taste: our favorites are pears and peaches, but also use apples, oranges, apricots, cantaloupe (with seeds—very high in antioxidants!), mango, pineapple, anything!