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Recipes
For Sweet Pastry
By smleonard
Divide your pastry dough into two and roll half of it out on a flour-dusted surface until 1/4 inch thick
- 2 c. flour
- 10 tbsp. butter
- 1/3 c. sugar
- finely grated rind of 1 lemon
- 2 egg yolks
- water
- for the filling
- a small knob of butter
- flour, for dusting
- 1 large bramley or Rome (or any cooking apple)
- 2 eating apples (try granny and Braeburn, one tart, one sweet)
- 3 tbsp. demerara or muscovado sugar (you can substitute with raw or brown sugar)
- zest of 1/2 a lemon
- 1/2 tsp. ground ginger
- a handful of sultanas or raisins (you can substitute with any dried fruit)
- 1 egg yolk mixed with a splash of milk
Chickpea And Sausage Stew
By smleonard
Heat the oil in a large saucepan or Dutch oven over medium heat
- 1 tbsp. olive oil
- 1 large onion, chopped
- 12 oz. Italian sausage, thawed and casings removed
- 1 tbsp. tomato paste
- 1/2 c. flat-leaf parsley, roughly chopped
- 1/4 c. cilantro, roughly chopped
- 2 c. low-sodium chicken or vegetable broth
- 2 15-oz. cans chickpeas, drained and rinsed
- 1 10-oz. pkg. frozen leaf spinach
- kosher salt and pepper
- 8 slices bread, toasted (optional)
Sourdough Dressing with Roasted Apple and Sage
By smleonard
Preheat oven to 400 degrees F
- 3 Tbsp extra virgin olive oil
- 2 garlic cloves, peeled and crushed
- 4 leaves fresh sage
- 4 fresh thyme springs
- 2 large onions, diced medium
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples, cored and cut in small wedges
- 1-1/2 cups pecans
- 2 large eggs, lightly beaten
- 3/4 cup heavy cream
- 1-1/2 cups low sodium chicken stock
- 5 cups torn sourdough bread (crusts removed)
- 1/2 cup fresh flat leaf parsley, roughly chopped
- Extra virgin olive oil
Quick Pizza Sauce
By smleonard
Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 1-1/2 minutes
- 2 tablespoons extra virgin olive oi
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- Salt and pepper
Chicken Butternut Squash Soup
By smleonard
Preheat oven to 425 degrees F
- 1-1/4 lb. butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
- 1 small red onion, cut in 1/2-inch wedges
- 1 Tbsp. curry powder
- 1 Tbsp. olive oil
- 3 14-oz. cans reduced-sodium chicken broth
- 1 15- to 16-oz. can garbanzo beans (chickpeas), rinsed and drained
- 1/3 cup dried apricots, snipped
- 1/2 cup chopped walnuts
- 1 tsp. olive oil
- 1/4 tsp. freshly grated or ground nutmeg
- 1 deli-roasted chicken, cut up
- Fresh cilantro leaves
Barbecue Chicken and Cheddar Quesadillas
By smleonard
1) In a medium saucepan, cook shredded chicken, barbecue sauce, and diced green chiles over medium heat until heate...
- 2 cups Shredded Chicken Master Recipe (see below)
- 1/2 cup bottled barbecue sauce
- 1 4-oz can diced green chili peppers, drained
- Nonstick cooking spray
- 4 8-inch flour tortillas
- 1 cup shredded extra-sharp cheddar cheese or Mexican-blend cheese (4 ounces)
- 1 cup bottled salsa
- 1/4 cup dairy sour cream
- 1/4 cup sliced green onion (2)
Vanilla Crunch Ice-Cream Cake
By smleonard
Horizontally slice cake into 4 layers
- 1 pkg. (14 oz.) lb. cake
- 1 qt. vanilla ice cream
- 15 chocolate sandwich cookies, like Oreo, crushed
- 1 qt. strawberry ice cream
- 1 container (16 oz.) frozen whipped topping, thawed
- 1/2 c. each blueberries, sliced star fruit and sliced strawberries
Buttermilk Faux-Fried Chicken Strips
By smleonard
In a large sealable container or plastic bag, combine buttermilk with paprika and mix well
- 1/3 cup reduced-fat buttermilk
- 1/8 tsp. paprika
- 12 oz. raw boneless skinless lean chicken breast tenders (about 10 pieces)
- 1/3 cup Fiber One bran cereal (original)
- 1/3 cup panko breadcrumbs (like the kind by Progresso)
- 1 tbsp. dry onion soup mix
- Optional: salt, to taste
Banana Pudding Pie
By smleonard
Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely cru...
- vanilla cream filling:
- 1 (12-oz.) box vanilla wafers, divided
- 1/2 c. butter, melted
- 2 large bananas, sliced
- 4 egg whites
- 1/2 c. sugar
Jerk Chicken With Rice, Black Beans, And Pineapple
By smleonard
Cook the rice according to the package direction
- 1 c. long-grain white rice
- 1/4 c. cider vinegar
- 1/4 c. spiced rum or orange juice
- 2 tbsp. jerk sauce (such as pickapeppa sauce)
- 1 tbsp. grated fresh ginger
- 4 6-oz. boneless, skinless chicken breasts
- kosher salt and pepper
- 1 tbsp. olive oil
- 1 15 oz. can black beans, drained and rinsed
- 8 oz. fresh pineapple, cut into 1-inch pieces
- 1 bunch scallions, sliced