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Recipes
John Gabriel's Power Loss Juice
By AzWench
Gives you power in your cells and helps you lose weight!
- 1 carrot
- 1 celery stick
- 1 handful of mixed kale and spinach
- 1 whole cucumber
- 1 whole pear
- 1/4 beet
- chunk ginger?
Xni Pec Salsa, "Dog's Snout" Salsa
By AzWench
Combine the chiles, tomato, onion, cilantro, sour orange juice, and salt in a nonreactive serving bowl
- 2 to 8 fresh habanero or serrano chiles, finely chopped (for a hotter
- salsa, leave seeds in)
- 1 large fresh ripe tomato, cut into 1/4-inch dice, with juices
- 1 small white onion, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 3 tablespoons fresh sour orange juice, or 2 tablespoons fresh lime juice and 1 tablespoon fresh orange juice
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
Rosemary Aioli
By AzWench
Combine the rosemary, garlic and olive oil in a blender or food processor
- 1 cup extra virgin olive oil
- Leaves/needles from 3 sprigs rosemary
- 1 large clove garlic, peeled
- 1 egg yolk*
- 1 teaspoon fine sea salt
- 3 teaspoons freshly squeezed lemon juice
Italian Chicken Soup
By AzWench
Cook pasta in a pot according to package directions, being sure not to overcook it
- 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
- 1 Tablespoon Olive Oil
- 1 whole Cut Up Fryer Chicken
- 8 cups Low Sodium Chicken Broth
- 1 whole Medium Onion, Diced
- 2 whole Green Bell Peppers, Diced
- 2 stalks Celery, Diced
- 2 whole Fresh Jalapenos, Diced
- 1 Tablespoon Olive Oil
- 1 can (28-ounce) Can Whole Tomatoes
- 2 cups Heavy Cream
- 1/3 cups Extra Virgin Olive Oil
- 4 Tablespoons Minced Fresh Oregano
- Salt And Freshly Ground Pepper, To Taste
- Parmesan Cheese Shavings, For Serving
Best Shortbread
By AzWench
Use the collar of a springform pan to form the shortbread into an even round
- 1/2 cup old-fashioned rolled oats
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1/4 cup cornstarch
- 2/3 cup (2 2/3 ounces) confectioners' sugar
- 1/2 teaspoon table salt
- 14 tablespoons (1 3/4 sticks) unsalted butter , cold, cut into 1/8-inch-thick slices
Chunky Roasted Tomato, Potato and Garlic Soup
By AzWench
Preheat oven to 425ºF. Drizzle garlic with some EVOO and season with salt and pepper
- 1 bulb garlic, end trimmed to expose cloves
- 1/3 About 1/3 cup EVOO – Extra Virgin Olive Oil for liberal drizzling, divided
- Salt and pepper
- 2 large baking potatoes
- 3 to 4 pounds ripe heirloom, plum and/or vine-ripe tomatoes
- 2 tablespoons fresh thyme
- 1 About 1 cup fresh basil, torn
- 2 to 3 cups chicken or vegetable stock
- Freshly grated Parmigiano-Reggiano cheese
Fourth of July Coleslaw
By AzWench
Remove and discard any bruised or undesirable outside leaves from the head of cabbage
- 1 firm head green cabbage (about 2 pounds)
- 2 carrots, peeled
- 1/2 small sweet onion, such as Vidalia, peeled and chopped fine
- 1/4 cup diced sweet bread and butter pickles
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- Pinch of black pepper
Barley French Bread and Barley Fry Bread
By AzWench
French breads are comfort foods to start with and adding barley just makes it that much more comforting
- For the Fry bread add the following to the recipe:
- 2 cups warm water
- 1 cup cooked barley, whole
- 1 T. sugar
- 1 T. salt
- 3 cups natural white flour
- 1 1/2 T saf-instant yeast
- 1/4 cup oil
- 2 eggs
- 1 more tablespoon yeast
- add flour until dough pulls away from the sides of the bowl.
Mini Pineapple-Teriyaki-Glazed Salmon Burgers With Avocado
By AzWench
These miniature salmon burgers are proof that big flavors come in small packages
- For the Glaze:
- 2 cups light brown sugar
- 1 1/2 cups pineapple juice
- 1 cup water
- 1/2 cup homemade or store-bought teriyaki sauce
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/2 small white onion, finely minced
- 4 medium cloves garlic, minced
- 2 teaspoons peeled fresh ginger, minced
- For the Salmon Patties:
- 1 1/2 pounds fresh, raw salmon, skin and bones removed, divided
- 2 tablespoons mayonnaise
- 2 scallions, white and light green parts only, chopped
- To Cook and Serve:
- 2 Hass avocados, pitted and peeled
- Kosher salt
- 1 tablespoon plus 2 teaspoons vegetable or canola oil, divided
- 6 fresh pineapple rings, quartered
- Freshly ground black pepper
- 12 Hawaiian-style rolls, toasted
- 1 1/2 cups fresh watercress
Linguine Carbonara
By AzWench
A simple pasta dish is hard to top
- 1/2 pound bacon, cut into 1-inch pieces
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 cup chopped fresh flat-leaf parsley
- 4 ounces fontina cheese, cut into small pieces
- 3 ounces proscuitto, cut into strips
- 16 ounces uncooked linguine
- 4 egg yolks, lightly beaten
- 3/4 cup half & half or heavy cream, heated
- 1 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup freshly grated Parmesan cheese, divided