Mneyhart's profile page
Recipes
Irish Stew
By mneyhart
Cooking mellows fresh herbs, best to add at the end of the cooking process in order to retain flavor
- 3 tbls fresh thyme
- 3 tbls fresh sage, chopped
- 2 tbls fresh rosemary, chopped
- 1 1/2 lbs beef or lamb cubes
- 6 carrots sliced
- 8 small potatoes quartered
- 1 onion sliced
- salt and pepper to taste
- 2 tbls corn starch
Potatoes - Mustard-Roasted Potatoes
By mneyhart
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F
- Nonstick vegetable oil spray
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon peel
- 1 teaspoon coarse kosher salt
- 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Baked Apples al la Mode
By mneyhart
Preheat oven to 425 degrees F
- Ingredients
- 4 large McIntosh or Empire apples, cored
- 1 tablespoon lemon juice
- 3/4 cup brown sugar
- 1/4 cup instant oatmeal mix or rolled oats
- 1/4 teaspoon nutmeg, a healthy grating
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, cut into pieces
- 2 ounces, 1/8 cup, golden raisins, chopped
- 1/4 cup chopped walnuts or walnut pieces or pecans
- 1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
- Whipped cream, in a canister
Salad - Summer Green Pea Salad
By mneyhart
This green pea salad is as pretty as it is flavorful, with bright green peas, shredded carrot, bell pepper, red oni...
- 4 cups fresh or frozen green peas, cooked just until tender, rinsed under cold water
- 1 small carrot shredded
- 1/2 red bell pepper, finely chopped
- 1 red onion, finely chopped, about 1 cup
- 1/2 cup finely chopped celery
- 1/2 cup light or regular ranch-style dressing
- 1/3 cup mayonnaise
- 1/4 teaspoon dried leaf oregano
- 1/8 teaspoon pepper
- 1/4 teaspoon salt, or to taste
Bread - Cranberry-Orange Bread
By mneyhart
1. Preheat oven to 375 degrees F
- (use vegan versions):
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup cranberries (fresh or frozen)
- 1/2 cup walnuts, chopped, optional
- 2 tablespoons vegetable oil
- 1/2 cup unsweetened orange juice
- 1/2 tablespoon orange zest
- 1 egg replacer (I use Ener-G Egg Replacer)
Salad - Mediterranean
By mneyhart
1. cook the grains according to pkg
- SALAD
- 1/2 cup cooked grains
- 6 oz. chopped fresh baby spinach
- 3/4 cup crumbled blue cheese
- 1/2 cup chopped sundried tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup sliced black olives
- DRESSING
- 1/2 cup olive oil
- 1/4 tsp. black pepper
- 1/2 tsp. basil
- juice of one lemon
Pasta - Penne with Bell Peppers and Leeks
By mneyhart
1.Cook pasta according to directions 2
- 1 box Penne Pasta
- 2 tblsp. virgin olive oil
- 1 leek cut into rings
- 2 red bell peppers, diced
- 2 yellow peppers, diced
- salt and pepper to taste
- 1/4 cup chives, minced
Vegan - Baked Beans in Crock Pot
By mneyhart
This recipe is less sweet since it contains no honey
- 1.5 lbs (3 cups) dried small white beans, or navy beans
- 2.5 cups vegetable broth
- 1 /onion
- 2 tablespoon salt
- 1 (6 ounce) can tomato paste
- 1/2 cup molasses
- 2 tablespoons dried mustard
- Optional: 2 garlic cloves, minced
Granny's Pickled Beets and Eggs
By mneyhart
Mix all ingredients together (except eggs) and bring to a boil
- 1/2 cup water
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- pickling spices
- 2 cans, 16 ozs each, sliced beets (reserve liquid)
- 24 eggs - hard boiled and peeled
Roasted Beef with Horseradish Potatoes
By mneyhart
- 2 1/2 - 3 pound boneless beef rib eye roast
- 1/3 cup prepared horseradish
- 2 tablespoons olive oil
- 1 teaspoon coarsely ground pepper
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 2 pounds tiny new potatoes
- 2 cups packaged, peeled baby carrots
- 1/4 cup dry white wine or beef broth
- 1 1/4 cups beef broth
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme, crushed