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Recipes
Grilled Corn Salsa
By Lynne
A tasty dip for tortilla chips or to top grilled food
- Grilled Corn Salsa
- 2 ears grilled, unseasoned corn, kernels cut from cobs (about 1 cup)
- 1 medium red bell pepper, cored, seeded, and diced small
- 1 medium scallion, sliced thin
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 medium jalapeno chile, seeds and ribs removed, then minced
- 1 small garlic clove, minced (about 1/2 teaspoon
- 1 teaspoon ground cumin
- Salt and pepper to taste
Grilled Bread with Mediterranean Chopped Salad
By Lynne
In a large mixing bowl, dissolve the yeast in the 3 cups water
- Silk Road Non (Adapted from Home Baking by Jeffrey Alford and Naomi Duguid
- 2 teaspoons active dry yeast
- 3 cups warm water
- 7-9 cups all-purpose flour, or 2 cups whole wheat flour, plus 4-6 cups all-purpose. (I used 1 cup semolina and the rest all-purpose, but next time will use more semolina)
- 1 tablespoon salt
- 4 tablespoons butter
- Mediterranean Chopped Salad
- 2 medium large tomatoes, cored, seeds removed and diced small
- 1 large cucumber, halved, seeds removed and diced small
- 6 ounces kalamata olives or other brine-cured black olives, pitted and coarsely diced
- 1/2 small hot green or red pepper, seeded, ribs removed and diced small
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 5 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- 2 ounces crumbled feta cheese
- Salt and pepper to taste
- In a bowl, combine tomatoes, cucumber, olives, hot pepper, parsley, and oregano. In a separate bowl, whisk together olive oil and red wine vinegar. Add just enough of the dressing to the chopped salad
- To serve. Fold the crumbled feta cheese into the chopped salad. Place a grilled bread round on each plate and top with a portion of the salad. Serve immediately. Serves 4-8.
Spicy Southwestern Braid
By Lynne
With a Bread Machine: Place all ingredients except the cilantro in bread machine container
- Cornmeal Cilantro Dough
- 2 teaspoons active dry or bread machine yeast
- 1 teaspoon sugar
- 2 1/4 cups all-purpose flour
- 1/2 cup coarse ground yellow cornmeal
- 1 1/2 teaspoons salt
- 1 cup,plus 2 tablespoons lukewarm water
- 2 tablespoons vegetable oil
- 1/3 cup lightly packed whole cilantro leaves, if using by hand or mixer method, chop cilantro leaves
- Bean Filling
- 1 can (16 oz.) black beans or pinto beans
- 1 small can (3/4 cup) sliced black olives, drained
- 3/4 cup frozen (defrosted) or fresh corn kernels
- 1 small can (4 1/2 oz) chopped green chiles, drained
- 1/2 cup salsa, spicy or mild
- 2 cups (8oz) shredded Pepper Jack , cheddar or Monterey Jack cheese
Spicy Roasted Pepitas
By Lynne
For Chile Powder Combine all ingredients in a bowl, transfer to an airtight container
- Smoky Chili Powder
- 2 tablespoons ground cumin
- 1 tablespoon chipotle-chili powder
- 1 tablespoon ancho-chili powder
- 2 tablespoons dried oregano, crumbled
- 2 tablespoons garlic powder
- Makes 1/2 cup.
- Chili-Roasted Pepitas
- 1 cup raw green pumpkin seeds(pepitas)
- 1 tablespoon olive oil
- 1 teaspoon Smoky Chili Powder (above)
- Salt to taste
Rustic Jalapeno Cheese and Lager Grissini
By Lynne
Place all the ingredients in the bread machine container, process on the dough cycle
- 2 teaspoons bread machine yeast
- 2 1/4 cups bread flour
- 1/2 cup coarse ground cornmeal
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 3/4 cup grated jalapeno cheese
- 1/4 cup olive oil
- 1 cup lager ( I used Samuel Adams, but any lager will do)
Pumpkin Pots de Creme topped with Caramel Whipped Cream
By Lynne
A luscious pumpkin dessert with a hint of heat and topped with caramel whipped cream
- For Pumpkin
- 1 (15oz) can unsweetened pumpkin puree, not pumpkin pie filling mix
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4-1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon salt
- 1 cup half and half cream
- For Caramel Whipped Cream
- 1 cup heavy cream
- 1-2 tablespoons prepared caramel sauce
Southwestern Pizza
By Lynne
Day One Mix together the flour, salt and instant yeast in a big bowl
- Ingredients:
- Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
- Makes 4 pizza crusts
- 4 1/2 cups unbleached bread flour or all-purpose flour, chilled
- 1 3/4 teaspoons salt
- 1 teaspoon instant yeast
- 1/4 cup olive oil
- 1 3/4 cups water, ice cold
- 1 tablespoon sugar
- Semolina or cornmeal for dusting
- To Sauce
- 1 can diced tomatoes, drained
- 1/2 cup chunky salsa, mild, medium or spicy
- 1 garlic clove, minced
- 1/3 cups chopped red onion
- 1 tablespoon fresh cilantro leaves, chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Combine ingredients in a bowl. Refrigerate until you are ready to assemble the pizzas.
- To Finish
- 2 ripe avocados, pitted and cut into thin slices
- 1 cup sour cream, (reduced fat works good)
- 1/2 pound grated Pepper Jack cheese, or Monterey Jack cheese
- Fresh or bottled jalapeno peppers, sliced for garnish, (optional)
Grilled Ribs with Oriental Plum Sauce
By Lynne
A great appetizer or main course dish
- Ribs
- 6 lbs spareribs, membrane removed and cut into serving pieces
- 1 small onion, thinly sliced
- 1 lemon, thinly sliced
- Salt and Pepper
- Oriental Plum Sauce
- 2 tablespoons vegetable oil
- !/2 cup finely minced onion
- 4 garlic cloves, finely minced
- 2 cups purchased plum jam
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 2 tablespoons ground ginger
- 1/2 tsp freshly ground pepper