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Recipes
Braided Spaghetti Bread
By Rachel-2
Spray counter lightly with non-stick cooking spray
- 1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
- 6 ounces spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 ounces mozzarella cheese, cut into 1/2-inch cubes
- 1 egg white, beaten
- Parmesan cheese
- parsley flakes
Banana-Blueberry Buttermilk Bread
By Rachel-2
Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray
- 3/4 cup nonfat or low-fat buttermilk
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 11/4 cups whole-wheat pastry flour
- 1 cup all-purpose flour
- 11/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 11/4 cups blueberries, fresh or frozen
Classic Sauteed Collard Greens
By Rachel-2
Wash greens and remove stems
- 2 1/2 pounds collard greens
- 3 cloves fresh garlic, minced
- 2 tablespoons butter
- 1 teaspoon fresh squeezed lemon juice
- sea salt and pepper
- Onnivore option: Toss bits of crisp cooked bacon into the collards.
Thai Peanut Quinoa Salad
By Rachel-2
Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds
- 1/2 cup agave nectar
- 1/2 cup low-sodium soy sauce
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice (about 3 limes)
- 4 cloves garlic, minced
- 2 Tbsp Sriracha hot sauce (or to taste)
- 4 tsp sesame oil
- 2 tsp ground ginger
- 2 tsp onion powder
- 2 cups dry quinoa
- 3 cups shredded red cabbage
- 2 cups matchstick carrots
- 8 oz bean sprouts
- 1 cucumber, peeled and diced
- 4 green onions chopped
- 1 cup dry roasted peanuts, chopped (unsalted or lightly salted)
- 1 cup fresh cilantro, long stems removed
- Optional add-ins: cooked chicken, pork, shrimp or tofu
brie + jam pretzel hand pies
By Rachel-2
I wasn’t sure what to call these
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1/2 cup seedless raspberry jam
- 1/4 lb brie, cut into 1-inch pieces
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- Sea salt, for sprinkling
Shrimp Scampi
By Rachel-2
Heat the oil in a Dutch oven over medium high heat until shimmering
- 1 T olive oil
- 4 garlic cloves, minced
- 1/4 c dry white wine
- 1/4 c bottled clam juice
- salt and pepper
- 2 lbs extra large shrimp, peeled and deveined
- 4 T cold unsalted butter, cut into 4 pieces
- 2 T fresh lemon juice
- 2 T fresh parsley, chopped
- lemon wedges
Marinara Sauce
By Rachel-2
In a large casserole pot, heat the oil over a medium-high flame
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
Traditional Salsa
By Rachel-2
Prepare jars and closures according to instructions
- 7 cups diced, seeded, peeled, cored tomatoes (5 pounds)
- 6 green onions, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 2 tablespoons minced cilantro
- 2 teaspoons salt
- 1/2 cup vinegar, 5% acidity
- 2 tablespoons lime juice
- 4 drops hot pepper sauce
Cilantro-Lime Rice
By Rachel-2
In a medium saucepan, bring 1 1/2 cups water to a boil
- 1 cup long-grain white rice
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
Alfredo Sauce
By Rachel-2
Melt butter or margarine in a saucepan over medium heat
- 3 tablespoons butter
- 8 fluid ounces heavy whipping cream
- salt to taste
- 1 pinch ground nutmeg
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese