Stancec44's profile page
Recipes
Fudgy Avocado Brownies
By stancec44
I don’t know what I love more about these brownies… the fact that they are made entirely in my blender (or food...
- DO NOT OVER MIX! I actually made this mistake once. I made an extra large batch and blended it wayyyyy toooo long. Once everything is combined and the avocado is smooth, done. No need for overkill ?
- Make sure your avocado is medium-large and ripe but firm. When you scoop it out, measure it in a measuring cup. If your whole avocado, pressed down doesn’t fill a cup, then you need more avocado. If it’s a little more than a cup, that’s ok!
- Make sure you’re getting in the full two tablespoons of nut butter, use measuring spoons and a spatula to scrape them out! Make sure your nut butter is 100% almond or peanut or cashew… no added oils or other fats, that may impede the cooking process.
- Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use up to 1/2 a cup of sweetener to give them a more indulgent flavor.
- Did you use enough cocoa powder? Note the recipe calls for ROUNDED or HEAPING cup! Which means when you scoop your chocolate powder up it should be full + some piled on top! If you don’t add enough cocoa powder you won’t get the chocolaty flavor!
- 2 eggs
- 1 medium, ripe, hass avocado (1 cup +)
- 3 tbsp melted ghee (or melted butter)
- 2 FULL tbsp unsweetened almond butter (or other nut butter)
- 1/2 tsp baking soda
- 1/4 tsp salt (if your nut butter is salted omit or reduce)
- 1/4 cup Swerve or (1/2 cup coconut palm sugar)
- 1/4 heaping cup cacao powder (unsweetened cocoa powder)
- 1/2 tsp vanilla extract (optional)
- Toppings
- Raw Cacao Nib
- Chocolate Chips
- Nuts
- Seeds
Sriracha-Buttered Shrimp
By stancec44
Serve these as an appetizer or piled on steamed artichokes
- 2 tablespoons butter
- 6 tablespoons Sriracha
- 3 cloves minced garlic
- 1 pound head-on shrimp
- 1 tablespoon lemon zest
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh basil
Cotes de Porc a l'Auvergnate (Pork Chops Baked with Cabbage)
By stancec44
From 'Recipes from Provincial France, pg
- 6 qt. water
- salt
- 3 lbs. cabbage, finely chopped (about 12 cups)
- 3 Tbsp. butter
- 1/2 c. finely chopped onion
- 1/2 tsp. finely chopped garlic
- Freshly ground black pepper
- 8 center-cut loin pork chops, about 3/4" thick
- 3 Tbsp. oil
- 1/2 c. dry white wine (I used SAL (LaSelva) Sangiovese (Banco Toscana-orange label)
- 1 c. heavy cream
- 1 bay leaf
- 4 tsp. freshly grated Parm (mixed w/2 tsp. fine, dry bread crumbs - I didn't use crumbs)
Chocolate Truffle Pie w/Orange-Champagne Sabayon & Strawberies
By stancec44
Truffle pie Preheat oven to 350°F
- truffle pie
- 1/4 cup almond meal or very finely ground almonds
- 1/4 cup matzo cake meal
- 1/4 teaspoon salt
- 1 pound plus 1 ounce bittersweet chocolate (do not exceed 61% cacao), chopped
- 6 tablespoons (3/4 stick) plus 1 tablespoon unsalted pareve margarine
- 3 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon finely grated orange peel
- Sliced almonds, lightly toasted
- strawberries
- 1 1/4 pounds strawberries, hulled, sliced
- 2 tablespoons sugar
- 1 teaspoon finely grated orange peel
- Orange-Champagne Sabayon (separate recipe)
Orange-Champagne Sabayon
By stancec44
* Whisk egg yolks, sugar, orange peel, and pinch of salt in medium metal bowl until well blended
- 6 large egg yolks
- 4 1/2 tablespoons sugar
- 2 teaspoons finely grated orange peel
- 3/4 cup Champagne or other sparkling wine
Curried Potato Salad
By stancec44
Subarna Bhattachan, a Nepalese chef living in Lawrence, Kansas, folds a purée of cool yogurt, nutty tahini, and sp...
- 2 lb. Yukon gold potatoes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 4 fresh small red Thai chiles, roughly chopped
- 3⁄4 cup plain Greek yogurt
- 1⁄2 cup tahini
- 1⁄2 tbsp. curry powder
- Zest and juice of 1 lemon
- 1⁄3 cup roughly chopped cilantro
- 2 scallions, thinly sliced
Limoncello (80 days)
By stancec44
The ingredients for limoncello are simple and few, and making a batch doesn't require much work, but you do need pa...
- 15 thick-skinned lemons
- 2 750-ml bottles 100-proof vodka
- 4 cups sugar
Leite's Peanut Butter-Chocolate Cupcakes
By stancec44
Make the peanut butter cupcakes 1
- For the peanut butter cupcakes
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- Pinch of kosher or fine-grained sea salt
- 1 1/2 ounces (3 tablespoons) unsalted butter, softened
- 1/3 cup (3 1/4 ounces) smooth peanut butter
- 1/3 cup (2 ounces) firmly packed light brown sugar
- 1 extra-large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup half and half
- For the bittersweet chocolate ganache frosting
- 4 ounces bittersweet chocolate (66 to 72% cacao content), finely chopped
- 1/2 cup heavy cream
- 1/4 cup (1 1/4 ounces) salted peanuts
Cherry Custard Tart w/Sliced Almonds
By stancec44
This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping
- For the tart dough:
- 6 oz. (12 Tbs.) unsalted butter, at room temperature
- 4-1/2 oz. (1 cup) confectioners’ sugar
- 1-3/4 oz. almonds, finely ground in a food processor to yield just under 1/2 cup
- 1 large egg, at room temperature
- 1/2 tsp. vanilla extract
- 9 oz. (2 cups) unbleached all-purpose flour
- 1/4 tsp. salt
- For the cherry custard filling:
- 1 lb. fresh sweet cherries, rinsed and pitted
- 2/3 cup heavy or whipping cream
- 1/3 cup sugar
- 2 large eggs
- 1/3 cup sliced almonds, toasted