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Recipes
10-minute white bean parmesan spinach soup
By dhoffmanlatter
In a large pot or saucepan, heat olive over medium high heat
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 6-8 cloves garlic , minced
- 6 cups vegetable broth (or stock)
- 1 (15-ounce | 420-g) can diced tomatoes, drained*
- 1 teaspoon sugar
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon Italian dried herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 (15-ounce) cans white beans (cannellini beans), drained and rinsed
- 4 cups baby spinach (about 6 oz.)
- 1/2 cup fresh grated Parmesan cheese , (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
Ina Gartens Pecan Squares
By dhoffmanlatter
Preheat the oven to 350 degrees F
- Topping:
- 1 1/4 pounds unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 extra-large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
California Grilled Veggie Sandwich
By dhoffmanlatter
In a bowl, mix the mayonnaise, minced garlic, and lemon juice
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- 1/2 cup crumbled feta cheese, or another type
Roasted Brussel Sprouts with Garlic
By dhoffmanlatter
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Chicken Avocado Caprese Salad
By dhoffmanlatter
Whisk marinade ingredients together to combine
- Marinade/Dressing:
- 1/4 cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) olive oil
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- Salad:
- 4 chicken thigh fillets, skin removed (no bone)*
- 5 cups Romaine (or cos) lettuce leaves, washed and dried
- 1 avocado, sliced
- 1 cup cherry or grape tomatoes, sliced
- 1/2 cup mini mozzarella / bocconcini cheese balls
- 1/4 cup basil leaves, thinly sliced
- Salt and pepper, to season
mushroom rigatoni bake
By dhoffmanlatter
Melt butter in a large nonstick skillet over medium-high heat
- 8 ounces uncooked gigli or radiatore pasta
- 2 teaspoons butter
- 1/4 cup sliced shallots
- 8 ounces sliced shiitake mushroom caps
- 4 ounces sliced cremini mushrooms
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon
- freshly ground black pepper
- 3 garlic cloves,
- minced 1 tablespoon dry sherry 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk
- 1 cup (4 ounces) grated Asiago cheese, divided
- Cooking spray
Fresh Tomato and Mozarrella
By dhoffmanlatter
1. put down a layer of tomatoes and moz and basil 2
- tomatoes
- mozarrella
- basil
- pepper
- 1/2 c olive oil
- 6 T balsamic vinegar
- 1 T tamari or soy
- 2 T lime juice
Poppy Seed Dressing
By dhoffmanlatter
mix all together and refrigerate
- 1 cup oil
- 1/2 cup sugar
- 1 t mustard
- 1/3 cup wine vinegar
- 1 T grated onion
- 1 t salt
- 1 t pepper
- 1 T poppy seeds
- 1/4 t paprika
Minestrone with White Beans
By dhoffmanlatter
Step 1First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crush...
- For the soup:
- For the beans
- 6 ounces (1 cup) giant white beans such as Royal Coronas, gigandes (giant white beans), or large dried limas, washed, picked over and soaked for 4 hours or longer (no need to soak limas or large white beans)
- 1/2 medium onion
- 1 bay leaf
- 2 quarts water
- Salt to taste
- 2 garlic cloves, peeled and crushed
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large or 2 medium carrots, peeled and diced (1/2 inch dice or smaller if desired)
- 1 celery stalk, diced
- 2 tablespoons chopped fresh parsley
- 1 or 2 leeks, white and light green parts only, halved, cleaned well and sliced thin
- 3 or 4 garlic cloves (to taste), minced
- 1 14-ounce can chopped tomatoes, with juice
- A bouquet garni made with a Parmesan rind, a bay leaf and a couple of sprigs each parsley and thyme, tied into one of the leek leaves if desired
- Salt and freshly ground pepper
- 1 pound winter squash, diced
- Lots of chopped flat leaf parsley or basil (or both)
- Freshly grated Parmesan for serving
Lighter Fettuccini Alfredo
By dhoffmanlatter
In a large pot of boiling salted water cook fettuccini until al dente
- 12 ounces dry fettuccine pasta
- 1 cup nonfat milk
- 1/2 cup reduced fat margarine
- 8 ounces Neufchatel cheese, cubed
- 1/4 teaspoon garlic powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon onion salt
- 1 cup grated Parmesan cheese