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Recipes
Pickled Whole Hot Peppers
By Rachel-2
Wash peppers. Cut 2 to 4 small slits in each pepper
- 3 pounds hot red, green or yellow peppers
- 3 cups distilled white vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon pickling salt
- 5 cloves garlic
Individual Baked Oatmeal
By Rachel-2
Directions 1. In a large bowl stir together rolled oats, oat bran, steel-cut oats, baking powd...
- 2 1/2 cups regular rolled oats
- 1/4 cup oat bran
- 1/4 cup steel-cut oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 2 cups milk
- 1/3 cup applesauce
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 2 cups fresh fruit, such as blueberries, peeled and chopped pears or apples, and/or chopped strawberries
- Nonstick cooking spray
- Coarse or turbinado (raw) sugar (optional)
- Plain or vanilla low-fat yogurt, milk, half-and-half, or light cream
Lemon-Thyme Tea Bread Recipe
By Rachel-2
In a microwave-safe bowl, combine milk and thyme
- GLAZE:
- 3/4 cup milk
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon grated lemon peel
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
Spicy Chinese Long Beans
By Rachel-2
Deep fry long beans until they are wrinkled
- 3 cups Chinese long beans, cut into 3 inch pieces
- 1 tablespoon sambal
- 1/2 tablespoon sesame oil
- Salt and black pepper
Oven-Fried Chicken on a Stick
By Rachel-2
To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a ...
- 1 tablespoon kosher salt
- 2 teaspoons paprika, preferably sweet Hungarian, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- 1 cup buttermilk
- 1 1/2 pounds boneless, skinless chicken breast, trimmed
- 2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs (see Note)
- 2 tablespoons canola oil
- 2 large egg whites
- 1 tablespoon Dijon mustard
- Freshly ground pepper to taste
- Honey Mustard-Vidalia Dipping Sauce
- 1/2 Vidalia or other sweet onion, cut into 4 pieces
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup canola oil
Roasted Butternut Squash Salad
By Rachel-2
For the salad dressing I typically use a Honey Balsamic made by Ken's or you can make your own using Two Peas and t...
- 1 bag of Butternut Squash is good for 2+ servings.
- 1/4 About 1/4 cup of brown sugar Splenda* or regular brown sugar
- 2 Tablespoons of Agave or Honey - whatever you have on hand is fine.
- 1-2 Tablespoons of EVOO
- Spinach or mixed greens - washed & dried
- 3-4 pieces of cooked crumbled bacon
- dried cranberries about 1/2 cup
- crumbled goat cheese
Yogurt Curry Dip
By Rachel-2
Instructions Add all of the ingredients to a blender canister (the smaller size works great)
- 3/4 cup 2% Greek yogurt
- 1/4 cup mayonnaise
- 1 Tablespoons freshly-squeezed lemon juice
- 1 3/4 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 medium garlic clove, roughly chopped
- 2 teaspoons honey
Spaghetti Squash Gratin - Pinch My Salt
By Rachel-2
1. Preheat oven to 450 degrees 2
- 1 spaghetti squash, baked until tender*
- 1 large (or two small) shallot(s), chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/2 t. dried thyme (or 1 teaspoon fresh chopped thyme leaves)
- 1/2 cup heavy cream
- 2 tablespoons sour cream
- 1 cup grated parmigiano reggiano, divided
- salt, to taste
- fresh ground black pepper, to taste
Beet Greens
By Rachel-2
Wash greens very well, and cut away any tough stems
- 1 lb. Organic Beet Greens (Can Substitute Beet Greens for Kale or Collard Greens)
- 1 Tbsp. Butter
- 1/4 c. Organic Yellow Onion, Chopped
- 1 Large Organic Garlic Clove, Minced
- 3/4 c. Water (Could Also Use Vegetable or Chicken Broth)
- 1 Tbsp. Sugar
- 1/4 tsp. Crushed Red Pepper Flakes
- 1/6 c. Cider Vinegar
Grilled Shrimp Tacos
By Rachel-2
Directions Heat grill to medium-high
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons milk
- 1/2 teaspoon ground cumin
- 1 1/2 pounds large shrimp, peeled
- 3 tablespoons butter, melted
- 2 large garlic cloves, minced
- 4 limes, cut into quarters
- kosher salt
- 8 6-inch corn tortillas
- 2 to 3 cups finely shredded green cabbage
- bottled green tomatillo salsa