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Recipes
Grab-n-Go Energy Bars
By stancec44
Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish with vegetable oil or nonstick spray
- 2 large eggs
- 1 large ripe banana, mashed
- 1 cup quick-cooking rolled oats
- 1/2 cup unsalted raw sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/2 cup nonfat dry milk powder
- 1/2 cup pitted dates, chopped
- 1/2 cup raisins, or dried fruit of choice
- 1/2 cup chopped pecans, or nut of choice
- 1/2 cup dried apricots, chopped, or dried fruit of choice
- 1/2 cup toasted wheat germ
- 1/3 cup maple syrup
- 1/4 cup whole-wheat pastry flour
Winter Frittata
By stancec44
1. Preheat the oven to 350°
- 1 tablespoon olive oil
- 2 medium sweet onions, thinly sliced
- Kosher salt
- Pinch of red pepper flakes
- 4 cups arugula
- 3 whole eggs
- 5 egg whites
- 1/3 cup skim milk
- 1/4 cup goat cheese crumbles
Pear Layer Cake
By stancec44
Preheat the oven to 350° and line 3, 8” cake pans with parchment paper
- 24 ounces of under-ripe pears, scrubbed but not peeled
- 1 1/2 tsp soda
- 3/4 tsp baking powder
- 3/4 kosher salt
- 1 tsp cinnamon
- 1/2 nutmeg
- 3/8 cloves
- 3/4 tsp ginger
- 7 ounces sugar
- 3 1/2 ounces brown sugar
- 3 eggs
- 4 ounces safflower oil
- 2 ounces melted butter (you can use all oil for a lactose free version)
- 8 ounces all purpose flour, sifted (use buckwheat flour for gluten free)
- 1 1/2 tsp vanilla extract
- 8 ounces pecans, lightly toasted
- 1/2 batch Caramel Pear Buttercream (see separate recipe) (save pear juice and make 'pear caramel first (both under Caramel Pear Buttercream)
Shrimp Fried Rice
By stancec44
1. Make the herb salad: In a large bowl, toss together the: Sliced romaine heart Sliced carrots Sliced celery and ...
- Herb Salad
- Small romaine heart, 1 (thinly sliced crosswise)
- Small carrots, 3 (peeled, halved lengthwise and thinly sliced crosswise)
- Celery stalk, 1 (halved lengthwise and thinly sliced on a bias) plus 2 tablespoons celery leaves (roughly chopped)
- Scallions, 2 (trimmed and thinly sliced on a bias)
- Small red bell pepper, 1/2 (thinly sliced lengthwise)
- English cucumber, 1/4 (peeled, sliced into 1-inch segments, sliced lengthwise into thin planks and then stacked and sliced lengthwise into matchsticks)
- Cilantro leaves, 1/2 cup (roughly chopped)
- Flat-leaf parsley leaves, 1/2 cup (roughly chopped)
- Mint leaves, 5 (roughly chopped)
- Limes, 1 (halved)
- Kosher salt
- Freshly ground black pepper
- Canola or olive oil, 1 1/2 tablespoons
- Fried Rice
- Large eggs, 3
- Kosher salt, 1 teaspoon plus a pinch and extra if needed
- Sesame oil (not toasted), 2 teaspoons
- Canola oil, 1 tablespoon
- Medium yellow onion, 1/2 (finely chopped)
- Jalapeño, 1 (halved, seeded and finely chopped)
- Garlic cloves, 4 (finely chopped)
- Fresh ginger, 1 1/2 inches (skin scraped away with the edge of a spoon, ginger finely chopped)
- Scallion, 1 (light green and white part only, finely chopped)
- Jumbo shrimp, 1/2 pound (peeled and deveined)
- Cooked long-grain white rice (such as jasmine), 2 1/2 cups
- Fresh or frozen and thawed petit peas, 2 cups
- Soy sauce, 2 tablespoons
- Rice vinegar, 1 teaspoon
- Freshly ground black pepper
- Lime, 1 (sliced into wedges)
Beef, Barley and Bone Soup (Overnight)
By stancec44
1. Start the beef stock: Set a roasting pan in the oven and preheat the oven to 400°
- Stock
- 3 pounds beef shins with meat
- 1 large yellow onion, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 14 cups water, divided
- 3 garlic cloves, peeled
- 1 carrot, peeled and roughly chopped
- Bones
- 6 beef marrow bones
- 1 yellow onion, roughly chopped
- 2 dried bay leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon grapeseed oil
- Soup
- 9 roasted barley tea bags (10 grams each)
- 2 tablespoons bonito flakes
- 1 1/2 teaspoons kosher salt
- 1 tablespoon finely chopped flat-leaf parsley
- Sliced, toasted baguette
Leek Soup w/Shoestring Potatoes & Fried Herbs
By stancec44
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften
- Soup
- 1/2 cup (1 stick) unsalted butter
- 6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
- 1 small onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 2 cups whole milk, divided
- 1 cup heavy cream, divided
- 1 cup plain whole-milk yogurt, divided
- Freshly ground black pepper
- Potatoes And Assembly
- 1 russet potato, peeled, cut into thin matchsticks
- Vegetable oil (for frying; about 4 cups)
- 1/4 cup fresh flat-leaf parsley leaves
- 1 sprig rosemary
- Kosher salt
- Flaky sea salt (such as Maldon)
- Special Equipment
- A deep-fry thermometer
Green Eggs w/Whipped Goat Cheese & Grilled Kale
By stancec44
F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, takes just a few humb...
- 8 ounces curly kale, stems discarded and leaves torn
- Ice
- 4 ounces arugula
- 3/4 cup plus 1 tablespoon grapeseed oil
- 1/2 pound fresh goat cheese
- Kosher salt
- 4 large eggs
- Apple cider vinegar, for spritzing (optional)
- Flaky sea salt, for garnish
Warm Apple Cobbler
By stancec44
APPLES Preheat oven to 350°F
- APPLES
- 4 medium Granny Smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)
- 3 large Fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon vanilla extract
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons all purpose flour
- 1/4 teaspoon ground cinnamon
- MISO STREUSEL TOPPING
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 3 tablespoons white miso
- 2 large eggs
- 2 cups all purpose flour
- 1 1/3 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Vanilla ice cream
Classic Cubano
By stancec44
Ohhhh baby. You know it's going to be a good sandwich when it requires a whopping 5 hours of tender, loving care
- FOR THE ROAST PORK
- 2 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Juice and zest of 1/2 orange
- Juice of 1/2 lime
- Juice of 1/2 lemon
- 1/4 c. extra-virgin olive oil
- 1 (3-lb.) boneless pork loin
- FOR THE SANDWICHES
- 1 Cuban-style bread roll or 4 hero rolls
- 3 tbsp. Dijon mustard
- 8 thin slices boiled ham
- 8 thin slices roast pork
- 1 c. bread and butter pickles
- 8 thin slices Swiss
- 4 tbsp. butter
- Potato chips, for serving
Puffy Beef Tacos
By stancec44
For the trademark steam pockets, you have to use fresh tortillas
- 2 tablespoons vegetable oil, plus more for frying (about 4 cups)
- ½ small onion, chopped
- 1 small Yukon Gold potato, peeled, chopped
- 1 small carrot, peeled, chopped
- 1 small poblano chile, chopped
- 2 garlic cloves, thinly sliced
- Kosher salt
- ⅓ cup chili powder
- 2 pounds ground beef chuck (20% fat)
- 2 cups fresh salsa
- 8 corn tortillas
- Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
- Special Equipment
- A deep-fry thermometer