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Recipes
Baba Ganoush Hummus Pasta
By jjadin
Heat a large pot of water to a boil, salt water and cook pasta to al dente
- Salt
- 1 pound whole wheat penne
- 1/4 cup EVOO - Extra Virgin Olive Oil
- 4 cloves finely chopped or grated garlic
- 1 medium eggplant, peeled and chopped
- 1 (15-ounce) can chickpeas, drained
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1 lemon, zested
- 1 cup vegetable stock
- 2 to 3 tablespoons tahini paste
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 cup toasted pine nuts
Golden Vanilla Cupcakes
By jjadin
Preheat oven to 350 degrees
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 1 1/4 cups all-purpose flour
- 2 Tbsp. cornstarch
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt (increase salt to 1/2 teaspoon if you’re using oil instead of margarine)
- 1/2 cup non-hydrogenated margarine, softened, or 1/3 cup canola oil
- 3/4 cup sugar
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract, caramel extract, or more vanilla extract
Jaw Droppingly Delicious Asparagus Penne
By jjadin
Bring a large pot of water to a boil
- salt
- 1 lb thin asparagus, trimmed of ends
- 1 lb whole wheat penne
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable stock
- 3/4 cup half-and-half
- 2 tablespoons Dijon mustard
- 2 teaspoons grated lemon zest
- black pepper
- 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
- 1 lemon, juice of
- grated parmigiano-reggiano cheese
Fried Green Tomatoes with Halloumi
By jjadin
Haven't made yet
- 18 oz halloumi cheese, cut into 1/2 inch thick slices
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 3 tbsp ECOO
- 8 oz cherry tomatoes
- 8 oz teardrop tomatoes, halved
- 4 green tomatoes, cut into thick slices
- 1/2 cup buttermilk
- 1 cup polenta
- vegetable oil
- 2 handfuls arugula
- 2 tsp marjoram leaves, to serve
Potato Cheese Soup with Caraway
By jjadin
1. Heat the oil over low heat in a heavy-bottomed soup pot and add the leeks
- 1 tbs EVOO
- 4 medium size leeks, white part only, cleaned and sliced
- 2 garlic cloves, pressed
- 1 tbs caraway seeds, lightly crushed
- 2 pounds russet potatoes, diced
- 6 cups vegetable or garlic stock
- a bouquet garni
- 2 cups low fat milk
- 1/4 pound Gruyere cheese, grated
- 1 1/2 ounces Parmesan cheese, grated
- chopped fresh parsley, for garnish
Pecan-Crusted Fake Chicken Cutlets
By jjadin
1. Adjust oven rack to middle position and heat oven to 250 degrees
- 3 garlic cloves, minced
- 1 cup Vegetable oil
- 1 tablespoon dark brown sugar
- 2 slices hearty white sandwich bread , torn in half
- 2 cups pecans
- 2 teaspoons dried tarragon
- 2 large eggs
- 1/8 teaspoon ground cinnamon
- 4 teaspoons cornstarch
- 4 teaspoons Dijon mustard
- 4 Quorn naked cutlets (or enough to make 1.5 pounds)
Roasted Garlic and Tomato Ratatouille Pasta
By jjadin
Preheat oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil
- Extra-virgin olive oil (EVOO), for drizzling
- 1 head garlic
- 1 medium eggplant, ends removed, peeled and cut into small chunks
- 2 to 3 medium zucchini, ends removed, quartered and into small chunks
- 2 red bell peppers, cored, seeds removed and cut into small chunks
- 1 large onion, cut into small chunks
- 4 sprigs thyme, leaves removed
- Salt and freshly ground black pepper
- 1 pint grape or cherry tomatoes
- 1 pound whole wheat penne
- 1/2 cup Italian parsley, chopped
- 1/2 cup (a large handful) grated Parmigiano-Reggiano, plus more to pass at the table
Peach Streusel Coffee Cake
By jjadin
Preheat an oven to 350°F
- For the streusel:
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 6 Tbs. (3/4 stick) cold unsalted butter,
- cut into small pieces
- For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 2 firm, ripe peaches, 1 lb. total, peeled,
- pitted and sliced 1 inch thick
Key Lime Frosting Cocktail
By jjadin
Rim martini glass with graham cracker crust
- 75 oz. Chiffon Cupcake Vodka
- .75 oz. Frosting Cupcake Vodka
- .5 oz. fresh lime juice
- .5 oz. Cointreau
- .5 oz. simple syrup
- .5 oz. heavy cream
Pecan Bread Pudding with Bourbon and Orange
By jjadin
This is for classic pudding
- 2 T light brown sugar
- 3/4 cup plus 1 T granulated sugar
- 1 loaf challah bread, cut into 3/4 inch cubes
- 9 large egg yolks
- 4 tsp vanilla extract
- 3/4 tsp table salt
- 2 1/2 cups heavy cream
- 2 1/2 cups milk
- 2 t unsalted butter, melted