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Recipes
Orecchiette with Kale and Breadcrumbs
By bownebites
Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs
- 1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
- Kosher salt
- 5 tablespoons olive oil, divided, plus more for drizzling
- 1 cup coarse fresh breadcrumbs
- 3 garlic cloves, chopped, divided
- Freshly ground black pepper
- 2 tablespoons (1/4 stick) unsalted butter
- 4 anchovy fillets packed in oil, drained
- 1/4 teaspoon crushed red pepper flakes
- 1 pound orecchiette (little ear-shaped pasta)
- 1/4 cup finely grated Parmesan or Grana Padano
- Ingredient Info
- Tuscan kale, also called black kale or cavolo nero, is available at farmers' markets and some supermarkets.
Slow-cooker Chicken Madras
By bownebites
1. Combine all ingredients in a 4-5 qt slow cooker 2
- 3 onions, chopped
- 4 cloves garlic
- 4 apples, peeled and cut into chunks
- 1/2 t. salt
- 1-2 T. curry powder
- 1 (8 oz) jar mango chutney
- 3 lbs boneless skinless chicken thighs
- 3 c. hot cooked couscous
Ditalini with Chickpeas and Garlic-Rosemary Oil
By bownebites
This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished wi...
- 1 medium onion, quartered
- 1 medium carrot, peeled, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 6 garlic cloves, 4 whole, 2 chopped
- 1/2 cup flat-leaf parsley leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup olive oil, divided
- Kosher salt
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, rinsed
- 1 pound ditalini or elbow macaroni
- 1 tablespoon chopped fresh rosemary
DD's Lemon Cookies
By bownebites
Wafer-like cookies with a lemon punch
- 1 3/4 c. flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 2 sticks butter, brought to room temp
- 1 c. super-fine sugar
- 1 egg, beaten
- 1 T. fresh lemon juice
- zest of 2 lemons
Homemade Mozzarella Cheese
By bownebites
Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingred
- 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat))
- 1 tsp. citric acid*
- 1/4 rennet tablet*
- 2 tsp. cheese salt*
- A big pot
- Thermometer
- Slotted spoon
- Citric acid, rennet and cheese salt can often be found at local beer and wine supply stores or in some specialty grocery stores. If you cannot find it locally, you can order it online from New England Cheese Supply.
Banana Oatmeal Cups with Chocolate Chips
By bownebites
These little muffin cups are basically baked oatmeal-like consistency
- 3 mashed bananas (the more ripe the better!)
- 1 cup vanilla Almond milk (you could use regular milk but you may want to add a little sweetener - I didn't have vanilla A.M. so I used 1% and a Tbs of sugar. It was JUST sweet enough to pass the toddler test)
- 2 eggs
- 1 tbsp Baking powder
- 3 cups (240g) Old Fashion or Rolled Oats
- 1 tsp vanilla extract
- 3 tbsp (42g) mini chocolate chips
Hot Oat & Quinoa Cereal
By bownebites
If you think quinoa is only good for savory salads and pilafs, you're missing out
- 1/2 c dried fruit
- 1/2 c steel cut oats
- 1/2 c well-rinsed quinoa
- 1/4 c raisins
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 4 c water
Butternut Squash Risotto with Shrimp
By bownebites
Great risotto—without the fuss
- 3 ounces pancetta (Italian bacon), chopped
- 1 pound large uncooked deveined peeled shrimp
- 1 tablespoon olive oil
- 1 large onion, chopped (about 1 3/4 cups)
- 1 garlic clove, chopped
- 1 cup short-grain rice (such as arborio or carnaroli)
- 4 cups vegetable broth, heated in microwave
- 1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
- 1 tablespoon chopped fresh sage
- 1/4 cup whipping cream
Orange-Scented Almond and Olive Oil Muffins
By bownebites
1. Place an oven rack in the center of the oven
- 1 cup sugar
- 4 large eggs, at room temperature
- 1/2 cup fresh orange juice, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 large orange, zested
- 1 cup almond flour
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup sliced almonds, toasted (see Cook's Note)
- Powdered sugar, for dusting
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms
By bownebites
Market tip: Go for Dungeness crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast
- 6 ears fresh yellow corn
- 4 cups low-salt chicken broth
- 3 cups whipping cream
- 2 tablespoons olive oil
- 7 bacon slices, cut crosswise into 1/4-inch-wide strips
- 1 1/2 cups finely chopped onion
- 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
- 3/4 cup finely chopped celery
- 1 teaspoon fennel seeds
- 1 3/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter
- 6 ounces fresh chanterelle mushrooms, thickly sliced
- 2 tablespoons dry Sherry
- 1 teaspoon fresh thyme leaves
- 1 pound fresh crabmeat
- 2 tablespoons chopped fresh parsley