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Recipes
Blueberry Crumb Cake
By Marlenew
Preheat oven to 350 degrees
- FOR THE TOPPING:
- 1/2 stick Butter
- 1 Tablespoon (additional) Butter
- 3/4 cups Sugar
- 1 whole Egg
- 1/2 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 2-1/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cups Butter Milk
- 2 cups Fresh Blueberries
- _____
- 3/4 sticks Butter
- 1/2 cup Sugar
- 1/2 teaspoon Cinnamon
- 1/2 cup Flour
- 1/4 teaspoon Salt
Strawberry Quinoa Salad with Fresh Basil
By Marlenew
Precook quinoa the night before and allow to cool; refridgerate
- 1/4 cup basil, finely chopped
- 1/4 cup lime juice
- 1 tsp. agave nectar or honey
- 1 tsp. sea salt
- 1/2 cup olive oil
- 2 cups cooked quinoa
- 1 cup sliced strawberries
- 1/2 cup red onion, finely chopped
- 1/2 cup cucumber, finely chopped
- 1/4 cup diced carrots, finely chopped
- 1/4 cup red or yellow peppers, finely chopped
- 1/4 cup chopped basil, finely chopped
Baked Polenta Fries
By Marlenew
To make the baked polenta fries Place a heavy duty pan over medium high heat
- 1 1/2 cups polenta or corn meal
- 2 cups milk I used 2%
- 2 cups water
- 1/2 teaspoon kosher salt
- 1/2 cup parmesan cheese - shredded
- 2 Tablespoons olive oil
- salt to taste
- 1 cup tomato sauce
- 1/2 cup water
- 1 Tablespoon fresh oregano - chopped
- 1 Tablespoon fresh basil - chopped
- 1 Tablespoon olive oil
- 2 teaspoons garlic clove - chopped
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
Easy Cheesy Brussel Sprout Sauce
By Marlenew
Instructions Melt the butter in a small saucepan with the garlic over medium heat
- 2 Tbsp. butter
- 2-3 cloves garlic minced
- 2 . Tbsp. flour
- 1 c. milk
- 1/2 tsp. salt or to taste
- ground black pepper to taste
- 1/2 c. cheese shredded (we used sharp cheddar)
- juice of 1/2 lemon or to taste
Pear Vanilla French Toast Casserole
By Marlenew
You can replace the French bread with Challah bread
- 3/4 cup dark brown sugar
- 1/2 cup butter
- 2-3 fresh pears, peeled and sliced, or 28 oz. canned pears, drained and sliced
- 4 cups French bread, cut into small pieces (better to not use the crust)
- 1/2 cup pecans, chopped
- 10 eggs
- 2 cups milk or cream
- 2 tsp. vanilla
- powdered sugar and maple syrup
Creamy Leek and Potato Soup
By Marlenew
A creamy vegetarian soup for chilly evenings
- 3 Tbsp. extra virgin olive oil
- 2 leeks, roughly chopped (make sure you rinse them well to remove any grit!)
- 4 large yukon gold potatoes, roughly chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 4 sprigs fresh thyme, plus extra for garnish
- 2 cups vegetable stock
- 1 cup milk
- (optional) 2 Tbsp. heavy cream, for garnish
Colorado Chicken Soup With Black Beans, Corn and Pepitas
By Marlenew
In a large, heavy pot over medium-high heat, heat the oil until hot
- 2 Tablespoons olive oil
- 1 Cup chopped onion
- 2/3 Cup finely diced celery
- 1/2 Cup finely diced carrots
- 2 large cloves garlic, minced
- 1 1/2 Dried oregano
- 1 Teaspoon ground cumin
- 1 Teaspoon Spanish smoked paprika
- 6 Cups chicken broth or stock
- 1 28 ounce can diced tomatoes with their juices
- 1 4 - 41/2 ounce can chopped mild green chilies and any liquid
- 4 Cups shredded cooked chicken
- 1 15 ounce can black beans, rinsed and drained
- 2 Cups fresh or frozen corn kernels
- Kosher salt
- Freshly ground black pepper
- 1/2 Cup roasted pepitas
- 1/3 Cup acked cilantro leaves
Potato, Leek, and Sorrel Pesto Pizza
By Marlenew
Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a food pro...
- 1 garlic clove
- 1/3 cup raw sliced almonds
- 1/2 cup extra-virgin olive oil divided plus more for drizzling
- kosher salt and Freshly ground black pepper
- 2 cups (2 ounces) packed sorrel leaves
- grated lemon zest
- 1 medium leeks ends trimmed
- 8 ounces baby potatoes sliced paper thin
- 1 pound fresh whole wheat pizza dough
- 1/4 cup finely grated Pecorino Romano cheese
- 8 ounces whole milk ricotta cheese
Pineapple Upside Down Cupcakes
By Marlenew
Instructions Preheat oven to 350 degrees and spray 24 muffin cups with cooking spray
- cooking spray
- 1/2 cup butter , melted
- 1 1/2 cups brown sugar
- 24 maraschino cherries
- 1 (20 ounce) can crushed pineapple (reserve juice)
- 1 (18.25 ounce) package yellow cake mix (and oil and eggs called for on the package)
- 1 1/3 cups pineapple juice (you just need as much pineapple juice as water called for on the cake mix package - see note)
- confectioners' sugar for dusting
PEACH AVOCADO SALAD
By Marlenew
A simple summer salad with layered peaches and avocados, enjoy this delicious Peach Avocado Salad for your next din
- peaches, peeled and sliced thinly
- 2 avocados, peeled and sliced thinly
- 1 Tbsp. red wine vinegar
- 1 Tbsp. olive oil
- Salt and pepper