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Recipes
Peach Vodka
By Rachel-2
Preparation Instructions Put all of the peaches into a quart-sized mason jar
- 1-1/2 cup Diced Peaches
- 3 cups Vodka
Apple Pie Bread
By Rachel-2
1. Preheat oven to 350°F
- For the Batter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 1/4 cup buttermilk
- 2 teaspoons baking powder
- 2 eggs
- 1 1/2 teaspoon vanilla
- 2 cups Gold Medal all-purpose flour
- 2 teaspoons homemade apple pie spice
- 1/2 teaspoon salt
- 2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
- 3/4 cup chopped pecans
- 1/2 cup dried cranberries
- For the Streusel Topping
- 1/4 cup lightly packed light brown sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon homemade apple pie spice
- 2 tablespoons unsalted butter
- 1/3 cup chopped pecans
Steamed Cod with Ginger and Scallions
By Rachel-2
In a large skillet with a tight-fitting lid, combine vinegar, soy sauce and ginger
- 3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons soy sauce
- 2 tablespoons finely grated peeled fresh ginger
- 4 skinless cod fillets (1 1/2 pounds)
- Coarse salt and freshly ground pepper
- 6 scallions
Herbed Goat Cheese Spread
By Rachel-2
Directions In a medium bowl crumble goat cheese
- 6 ounces goat cheese (chevre)
- 3 tablespoons whipping cream
- 1/4 cup snipped fresh herbs* (oregano, thyme, rosemary, dillweed and/or tarragon)
- 1 small shallot, minced
- 2 teaspoons finely shredded lemon peel
- 1 clove garlic, minced
- Sea salt and freshly ground pepper
- Whipping cream (optional)
- Toasted baguette slices
Thai Coconut Curry Soup
By Rachel-2
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high hea...
- 2 14 ounce cans premium coconut milk
- 1 heaping Tablespoon Thai curry paste
- 1 bunch cilantro roots, rinsed well
- 2 chicken breasts, thinly sliced
- 2 cups chicken broth
- 1 carrot, shredded
- 4 or 5 lime leaves
- 2 stalks lemon grass, halved lengthwise, woody leaves removed
- 2 tablespoons fish sauce
- 2 limes zest and juice
- a small knob frozen ginger
- a handful bean sprouts
- 8 ounce package rice noodles
- 1 bunch cilantro leaves, rinsed well
- 2 or 3 green onions, thinly sliced
- a sprinkle or two salt or soy sauce
Mushroom-Manchego Quesadillas
By Rachel-2
1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once
- 2 jalapeño chiles
- 2 tsp. canola oil
- 6 oz. cremini mushrooms, sliced (1 1/2 cups)
- 1/4 tsp. ground black pepper
- 4 (8-inch) whole-wheat tortillas
- 6 Tbs. shredded manchego cheese
- 1/2 cup prepared salsa verde
- Cilantro sprigs for garnish, optional
taco chicken bowls
By Rachel-2
Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measur...
- 1 1/2 lbs. chicken breasts
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, drained
- 1/2 lb. (8 oz.) frozen corn
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- to taste cracked pepper
- 2 cups dry rice
- 8 oz. shredded cheddar
- 1/2 bunch cilantro (optional)
Slow-Baked Tomatoes with Garlic and Mint
By Rachel-2
1. Preheat oven to 325 degrees F
- 1 1/2 pounds cherry or grape tomatoes
- 1/4 - 1/2 cup extra virgin olive oil
- 7 cloves garlic, peeled, split lengthwise and green shoot removed
- 1 bunch fresh mint, trimmed
- 1 - 2 teaspoons coarse or flake salt
- 1 teaspoon freshly ground black pepper
- toasted slices of rustic bread
- Goat cheese (optional)
Indian Garbanzo Bean Salad with Pitas
By Rachel-2
Directions In a large bowl combine garbanzo beans, tomatoes, carrots, cucumber, and red onion
- 2 15 ounce cans garbanzo beans (chickpeas), rinsed and drained
- 3 cups chopped roma tomatoes (1 pound tomatoes)
- 1 cup shredded carrots (2 medium)
- 1 medium cucumber, halved lengthwise and thinly sliced
- 1/2 of a medium red onion, very thinly sliced
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup plain low-fat yogurt
- 3 pita bread rounds* or Homemade Pita, cut into wedges
Rhubarb Bread
By Rachel-2
Preheat oven to 350 degrees F (175 degrees C)
- Bread:
- 1 1/2 cups brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced rhubarb
- Topping:
- 1/2 cup white sugar
- 1 tablespoon butter
- 1 teaspoon ground cinnamon