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Recipes
Allison Fishman Task's Chocolate-Peanut Butter Bars
By SMorrissey
Preheat oven to 350F
- 3/4 cup Granulated Sugar
- 3/4 cup packed Light Brown Sugar
- 6 tablespoons Unsalted Butter (softened)
- 1 tablespoon Canola Oil
- 3/4 cup Creamy Peanut Butter
- 1 large Egg
- 1 large Egg White
- 4 1/2 ounces All-Purpose Flour (about 1 cup)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- Cooking Spray
- 2/3 cup Semisweet Chocolate Chips
Spaghetti Squash and Turkey Meatballs
By SMorrissey
To prepare the spaghetti squash, preheat oven to 400 degrees
- Spaghetti Squash
- 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper
- Sauce (or use favorite marinara sauce)
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) crushed tomatoes
- 1 teaspoon dried oregano
- Coarse salt and freshly ground black pepper
- Meatballs
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
- 1/4 cup chopped fresh parsley
- 1 large clove garlic, finely chopped
- 1/4 cup milk
- 1 pound ground turkey
- 1 large egg
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Cool Cucumber Soup
By SMorrissey
In a blender, combine the yogurt, cucumber, scallion and dill
- 3 cups plain nonfat yogurt
- 1 English cucumber (about 1 pound), cut into chunks
- 1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
- 3 tablespoons chopped fresh dill, plus sprigs for garnish
- Salt and freshly ground black pepper
- 1 medium tomato (about 5 ounces), seeded and diced
- 2 teaspoons olive oil
Cottage Cheese Puff
By SMorrissey
This airy baked cheese and egg casserole resembles a souffle, but without all the fuss
- 2 cups cottage cheese
- 3/4 cup soft whole wheat bread crumbs (about 1 slice)
- 1/2 cup all-purpose flour
- 1/3 cup snipped parsley
- 1/3 cup finely chopped green onion
- 2 tablespoons margarine or butter
- 1/4 teaspoon salt
- 4 eggs
- 1 tablespoon snipped parsley
Warm Pasta Salad with Corn and Zucchini
By SMorrissey
This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes
- 4 tsp olive oil
- 4 cups sliced zucchini (1/3" thick)
- 2 cups fresh corn kernels (from about 3 ears of corn)
- 1/4 red onion, thinly sliced
- 1/3 cup black Italian styled olives, halved
- salt and pepper to taste
- 8 oz uncooked pasta, {I used medium sized shells}
- crushed red pepper flakes, to taste
- 1 tbsp white wine vinegar
- 8 basil leaves, chopped
French-Style Pork Stew, Amerca's Test Kitchen
By SMorrissey
Instructions 1. Adjust oven rack to middle position and heat oven to 325 degrees
- 6 parsley sprigs, plus 1/4 cup chopped fresh parsley
- 3 large sprigs fresh thyme
- 5 garlic cloves, unpeeled
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 whole cloves
- 5 cups water
- 4 cups chicken broth
- 3 pounds boneless pork butt roast, trimmed and cut into 1- to 1 1/2-inch pieces
- 1 meaty smoked ham shank or 2 to 3 smoked ham hocks (1 1/4 pounds)
- 2 onions, halved through root end, root end left intact
- 4 carrots, peeled, narrow end cut crosswise into 1/2-inch pieces, wide end halved lengthwise and cut into 1/2-inch pieces
- 1 pound Yukon Gold potatoes, unpeeled, cut into 3/4-inch pieces
- 12 ounces kielbasa sausage, halved lengthwise and then cut into 1/2-inch-thick slices
- 1/2 head savoy cabbage, shredded (8 cups)
Robyn
By SMorrissey
Instructions Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot
- 4 skinless, boneless chicken breasts
- 4 cups chicken stock
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 (15-ounce) can white beans, with liquids from beans
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Cauliflower Soup
By SMorrissey
Add olive oil to large heavy pot over medium-high heat, add leeks and shallot, cook until soft but do not brown
- 3 tbsp olive oil
- 2 medium or 3 small leeks, white part only (rinsed well and minced)
- 1 shallot (minced)
- 1 head cauliflower (roughly chopped)
- 4 cups vegetable or chicken broth / stock
- 2-3 bay leaves
- Salt and pepper to taste
Lemon Poppyseed Cookie
By SMorrissey
In a mixing bowl with an electric mixer, beat butter, powdered sugar, and lemon zest until light and fluffy
- 1 stick Salted Butter, softened
- 1/3 cup Powdered Sugar
- 1 1/2 Tbsp Finely Minced Lemon Zest
- 1 1/4 cups All Purpose Flour
- 1 Tbsp Poppy Seeds
- 1 Tbsp Honey
Basic Pie Dough for Apple Pie
By SMorrissey
Makes enough dough for 1 double-crust pie or 2 single-crust pies Directions In a food processor, combine flour, s...
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water