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Recipes
Sweet-and-Sour Pork Stir-Fry
By mschweickert
Directions 1. In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup ...
- 1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- Coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced
- 6 scallions, white and green parts separated, cut into 1-inch lengths
- 2 bell peppers (ribs and seeds removed), cut into 2-inch pieces
- 1 package (10 ounces) frozen broccoli florets, thawed and patted dry
- Cooked rice, for serving
Slow-Cooker Asian Short Rib Stew
By mschweickert
Directions Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in ...
- 3 pounds boneless beef short ribs, cut into 2-inch pieces
- 1/3 cup finely chopped fresh ginger
- 1/4 cup soy sauce
- 6 cloves garlic, finely chopped
- 2 1/2 tablespoons toasted sesame oil
- Kosher salt and black pepper
- 3 carrots, cut into 3-inch pieces
- 3 red onions, cut into wedges
- 1 cup low-sodium beef broth
- 1 pound baby bok choy (3 medium heads), coarsely chopped
- 4 scallions, sliced, plus more for serving
- 2 1/2 tablespoons white vinegar
- Steamed rice or noodles, for serving
Chicken and Grape Salad
By mschweickert
Directions In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is ...
- 8 slices bacon, cut into 1/2-inch pieces
- 1 rotisserie chicken (about 2 1/2 pounds)
- 1/3 cup low-fat plain yogurt
- 2 ounces blue cheese, crumbled (1/2 cup)
- 3 tablespoons finely chopped chives
- 1 garlic clove, minced
- Coarse salt and ground pepper
- 6 ounces red-leaf lettuce, torn into bite-size pieces (8 cups)
- 1 cup seedless red grapes, halved
Light Baked Spaghetti
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 6 ounces whole-wheat angel hair pasta
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 pound sweet Italian chicken sausage, casings removed
- 2 green bell peppers, diced
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon Italian seasoning
- 1 28-ounce can crushed tomatoes
- 1 cup torn fresh basil leaves
- Cooking spray, for the pan
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
Provencal Summer Vegetable Bake
By mschweickert
Heat oven to 400. Peel and halve onions; cut into 1/4-inch-thick slices
- 2 medium sweet onions
- 3 Tbsp olive oil 3/4 tsp salt
- 2 cloves garlic, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 1/2 tsp herbes de Provence
- 1/4 tsp pepper
- 1 large eggplant, ends trimmed, halved lengthwise
- 3 large summer squash (zucchini and yellow), ends trimmed
- 1/2 pound russet potatoes
- 3 plum tomatoes
- 4 oz goat cheese
Salad on a Stick
By mschweickert
Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables
- 2 carrots, thinly sliced diagonally
- 1 cucumber, thinly sliced diagonally
- 1/2 head iceberg lettuce, cut into 2 1/2-inch chunks
- 1 cup grape or cherry tomatoes
- Blue cheese dressing, for serving
Beef Ribs with Orange and Smoked Paprika Sauce
By mschweickert
by The Bon Appétit Test Kitchen
- 2/3 cup sweet orange marmalade
- 1/4 cup Sherry wine vinegar
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika* plus more for sprinkling
- 1 1/4 teaspoons ground cumin plus more for sprinkling
- 6 meaty beef ribs
- Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com.
Crabmeat-Gruyere Dip
By mschweickert
Preheat oven to 350. Generously butter a 10-inch gratin dish
- 2 Tbsp unsalted butter, plus additional to coat dish
- 1 Tbsp minced shallot
- 1 cup sliced white mushrooms
- 1 Tbsp flour
- 2 large egg yolks
- 1 cup heavy whipping cream
- 2 1/2 cups grated Gruyere cheese (7 oz)
- 1 lb lump crabmeat
- Brandy to taste
- 1 Tbsp Worcestershire sauce
- dash of hot sauce
- 1 Tbsp chopped fresh parsley
- 1/8 tsp cayenne pepper
- salt and white pepper to taste
- 1 cup cracker crumbs, such as saltines, crushed with a rolling pin
- for serving: sliced baguette or crackers
Margarita Chiffon Cake
By mschweickert
For cake: Preheat oven to 325°F
- 2 1/4 cups cake flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 large egg yolks
- 1/2 cup vegetable oil
- 1/3 cup fresh lime juice
- 1/3 cup triple sec
- 2 tablespoons tequila
- 2 teaspoons grated lime peel
- 8 large egg whites
- 1/2 teaspoon cream of tartar
- 2 cups powdered sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 4 teaspoons triple sec
- 1 1/2 teaspoons grated lime peel
- Strawberry Compote with Tequila and Lime
Apple-Cranberry Crisp
By mschweickert
To prepare the topping: Mix first 3 ingredients in bowl
- 1 cup all purpose flour
- 1 cup old-fashioned oats
- 2/3 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
- 4 Granny Smith apples (about 2 pounds), peeled, sliced
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 6 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1 cup sugar
- 1/2 cup water
- 1 cup whipping cream
- 1/2 cup (1 stick) unsalted butter, cut into pieces