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Recipes
Wild Rice and Wild Mushroom Soup
By PineyCook
Rinse the wild rice in several changes of water and drain
- 1/2 cup wild rice
- 3 cups boiling water
- 1/2 tsp. salt, plus more, to taste
- 1/2 oz. dried wild mushrooms, such as porcini, chanterelles or shiitakes
- 2 Tbs. unsalted butter
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup dry white wine
- 3/4 lb. fresh button mushrooms, brushed clean and sliced
- 3 cups chicken or vegetable stock
- 1/2 cup heavy cream
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
Mini Cheddar Scallion Monkey Breads
By PineyCook
Preparation Instructions Mix together all of the dough ingredients by hand, stand mixer or bread machine until a s...
- FOR THE DOUGH:
- 1/4 cups Warm Water
- 1 cup Milk
- 1-1/4 teaspoon Salt
- 1 Tablespoon Sugar
- 3-1/2 cups Bread Flour
- 2-1/4 teaspoons Instant Yeast
- 1 cup Finely Shredded Extra Sharp Cheddar Cheese
- 1/2 cups Finely Shredded Parmesan Cheese
- 2 Tablespoons Softened Butter
- 2 teaspoons Tomato Paste
- FOR THE SCALLION OIL:
- 8 whole Scallions, Trimmed And Minced
- 5 Tablespoons Olive Oil
- 1/2 cloves Garlic, Peeled And Minced
- FOR THE CHEESE TOPPING:
- 2 cups Finely Shredded Extra Sharp Cheddar Cheese
- 1/2 cups Finely Shredded Parmesan Cheese
Veggie Lasagna Stuffed Portabello Mushrooms
By PineyCook
Preheat the oven to 400F. Spray a baking sheet with oil
- 1 teaspoon olive oil
- 2 loose cups baby spinach, chopped
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves, chopped
- 4 large portobella mushroom caps
- 1/2 cup marinara sauce
- 1/2 cup part skim shredded mozzarella
- Read more at http://www.skinnytaste.com/veggie-lasagna-stuffed-portobello/#wjyVumT41Rd0b18e.99
Creamy Caprese Quinoa Bake
By PineyCook
1.Preheat oven to 350 degrees F
- 2 cups cooked quinoa
- 1 cup of your favorite pasta sauce
- 2 tablespoon tomato paste
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup mozzarella, divided
- 1/2-1 cup grape tomatoes, halved
- 1 large bunch fresh basil, cut into ribbons
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Borlotti Beans with Creamy Polenta
By PineyCook
Make the sauce: In a small Dutch oven or other heavy pot over medium heat, melt the butter
- Tomato Sauce
- 3 tablespoons unsalted butter
- 1/2 medium yellow onion, chopped
- 1 medium fennel bulb, trimmed and chopped
- 3 garlic cloves, finely chopped
- 4 teaspoons chopped fresh oregano
- 1/4 teaspoon red pepper flakes
- Salt
- 1 small carrot, peeled and shredded
- One 28-ounce can whole San Marzano tomatoes or plum tomatoes
- Freshly ground pepper
- 2 cups drained, cooked borlotti beans
- 1/3 cup chopped fresh flat-leaf parsley
- Polenta
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese, plus more for garnishing
- Freshly ground pepper
PERSIAN LAYERED CHICKEN AND RICE WITH YOGURT (Tachin Joojeh)
By PineyCook
1.Preheat oven to 400 F 2
- Yogurt Sauce
- 2 cups plain yogurt, whole milk or low-fat
- 2 garlic cloves, pressed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried crumbled mint or basil to sprinkle on top (optional)
- Chicken and Onions
- 3 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 1 large onion or 2 medium, halved and sliced thin
- 3 tablespoons olive oil (divided, see instructions)
- 1 1/2 teaspoons salt (divided, see instructions)
- 1/8 teaspoon turmeric
- fresh ground pepper, to taste
- Tachin
- 2-quart glass (see-through) casserole
- 2 cups long grain Basmati rice, swished with water and drained 6 or 7 times
- 2 egg yolks (whites are not needed for this recipe)
- 3/4 cup plain whole milk yogurt
- 1/4 teaspoon saffron threads crushed with 1/4 teaspoon salt with a mortar and pestle or with the curved back of a fork.
- 2 teaspoons salt (divided - see instructions)
- Fresh black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoon melted butter
- 2 tablespoons barberries (or substitute currants)
- some olive oil to sauté the barberries
Apple Sangria
By PineyCook
1.In a large pitcher, whisk together white wine, apple cider, apples, pear and cranberries
- 1 (750 mL) bottle white wine
- 1 cup apple cider
- 1 honeycrisp apple, sliced
- 1 Granny Smith apple, sliced
- 1 pear, sliced
- 1 cup fresh cranberries
- 1 (750 mL) bottle sparkling white wine
- 1 sprig rosemary
Char Siu (Chinese BBQ Pork)
By PineyCook
Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag
- 2 pork tenderloins
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup Chinese rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons red food coloring
- 1 teaspoon Chinese five-spice powder (optional)
Chicken Dinner Pot Pie
By PineyCook
My sister never liked frozen pot pies but she loves this one
- pastry for a double-crust 9-inch pie
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground thyme
- 1/2 cup chicken broth
- 3/4 cup light cream or 3/4 cup heavy cream
- 2 cups cubed cooked chicken
- 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
Easy Mini Pumpkin Cinnamon Rolls
By PineyCook
1. Preheat oven to 375 degrees F
- For the pumpkin cinnamon rolls:
- 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 1/4 cup pumpkin butter (I use Trader Joe's brand)
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- For the cream cheese frosting:
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioner’s sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (more if you like a thin frosting)