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Recipes
zucchini noodles with basil balsamic marinated tomatoes
By Rachel-2
In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper
- 1 heaped cup of small tomatoes, halved
- splash of balsamic vinegar, about 1 tbsp
- splash of extra virgin olive oil, about 1 1/2 tbsp
- 1 tsp finely minced garlic
- 1 sprig of basil, leaves finely sliced
- salt + pepper
- 1 medium zucchini
- handful of pine nuts
John's Chili
By Rachel-2
Simmer this all day in a crockpot
- 1 can stewed tomatoes
- 1 can tomato soup
- 1 8 ounce can tomato sauce
- 2 tablespoons sugar
- 2 teaspoons chili powder
- 1 pound ground beef, browned and drained
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 3/4 cup chopped onion
- 1 can green beans, drained
- Sprinkle with cheddar cheese
Shredded Brussels Sprouts Salad
By Rachel-2
Shred the Brussels Sprouts using a mandolin, or finely shred the Brussels using a sharp knife
- 1 pound Brussels Sprouts
- 1/2 cup dried cranberries
- 1 avocado
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Holiday Endive Salad
By Rachel-2
In a small bowl whisk together the lemon juice, salt, pepper and olive oil
- Dressing:
- 2 1/2 whole lemons, juiced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoon extra virgin olive oil
- Salad:
- 1/2 avocado, diced
- 2 tablespoons dried cranberries
- 5 medium head Belgian endive, ends trimmed, cut 1 inch
- 1 medium green apple, peeled and cored and diced
- 1/4 pound Gruyere cheese, rind removed, diced
- 2/3 cup corn, cooked or defrosted or canned
Fresh Raspberry Balsamic Vinaigrette
By Rachel-2
Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes
- 1 cup fresh raspberries
- 1 tablespoon white sugar
- 2/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
Green Bean Salad
By Rachel-2
Directions In a 2-quart microwave-safe dish add green beans and 2 tablespoons water
- 12 ounces fresh green beans, trimmed
- 1/3 cup fresh parsley, coarsely chopped
- 4 green onions, sliced
- 2 stalks celery, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Lime wedges (optional)
Tammy Kresge
By Rachel-2
Place apples, cider, brown sugar, cinnamon, nutmeg, and vanilla into the slow cooker
- 6 pounds apples (I used gala), chopped with skins left on
- 1/2 cup apple cider
- 1/4 cup packed brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg *optional
- 1 teaspoon vanilla
Fruit Salsa with Baked Cinnamon Chips
By Rachel-2
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit ...
- for the fruit salsa:
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 oz raspberries
- 1 (16 oz) carton of strawberries, diced
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)
- for the cinnamon chips:
- 10 (10 inch) flour tortillas
- melted butter or butter flavored cooking spray
- cinnamon sugar:
- 1 cup white sugar
- 2 tbsp cinnamon
Frittata with Leeks and Herbs
By Rachel-2
1. Melt the butter in an ovenproof 10-inch skillet over medium heat
- 2 tablespoons unsalted butter
- 4 cups (12 ounces) thinly sliced leeks, white and tender green parts only
- Salt and freshly ground pepper
- 6 large eggs
- 1/2 cup mixed minced fresh flat-leaf parsley, basil, and mint
- 1/4 cup freshly grated Parmesan cheese
Peach and Raspberry Crisp
By Rachel-2
Preheat the oven to 350 degrees F
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced