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Recipes
Eggs with Peas and Shallots
By jjadin
Melt butter in a medium skillet over medium heat
- 2 tablespoons butter
- 1 large shallot, very thinly sliced
- 8 eggs
- Salt and freshly ground black pepper
- 1 package soft herb-flavored cheese, crumbled (recommended: Boursin)
- 1 cup green peas
Old Fashioned Cornflake Pie
By jjadin
Preheat the oven to 350° F
- One 9-inch single deep-dish Flaky Pie Crust rolled out, fitted into pie plate, and edge trimmed and crimped
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 cups coarsely crushed cornflakes
Wild Rice and Toasted Pecan Pilaf
By jjadin
Preheat the oven to 375°F
- 1 cup pecan halves, chopped coarse
- 2 tablespoons unsalted butter, melted
- 3/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon salt
- 1 large onion, halved lengthwise and sliced thin lengthwise
- 1 yellow bell pepper, cut into julienne strips
- 1/4 cup olive oil
- 2 1/2 cups wild rice (about 1 pound), rinsed well in several changes of water and drained
- 4 1/2 cups veggie broth
Olive and Sun-Dried Tomato Bread
By jjadin
Sift the flour and salt together into a bowl and stir in the yeast, sugar, and thyme
- 3 1/2 cups all purpose flour
- 1 tsp salt
- 1 envelope active dry yeast
- 1 tsp brown sugar
- 1 tbsp fresh thyme
- 1 cup lukewarm water
- 4 tbsp olive oil
- 1/2 cup black pitted olives, sliced
- 1/2 cup green olives, pitted and sliced
- 1 3/4 cups drained sun-dried tomatoes in oil, sliced
- 1 egg yolk, beaten
Roasted Cauliflower Curry with Toasted Almond Rice
By jjadin
Preheat the oven to 400. Place a large high-sided skillet over medium-high heat
- 1 c sliced almonds
- 5 tbsp extra virgin olive oil
- 1 1/2 c basmati rice
- salt and pepper
- 5 c vegetable stock
- 1 head of cauliflower, cut into bite-size florets
- 1 large onion
- 3 large garlic cloves, chopped
- 2 inches fresh gingerroot, peeled and finely grated or chopped
- 1 granny smith apple, peeled, cored, and chopped
- 2 tbsp curry powder
- 1/4 c half and half or heavy cream
- 5 plum tomatoes, seeded and cut into quarters lengthwise
- 1 10-ounce box frozen peas
- a handful of fresh cilantro leaves, coarsely chopped
Cashew Salad
By jjadin
Pour the oil into a wok and place over medium heat
- 1/2 cup canola oil
- 1/2 lb raw large whole cashews
- 2 shallots, thinly sliced
- 1 green onion, including 1 inch of the green top, thinly sliced
- 1 lemongrass stalk, midsection only, finely sliced
- 1 tbsp coarsely chopped celery leaves
- 1 tbsp fresh mint
- 1 red jalepeno chile, seeded and thinly sliced
- DRESSING
- 2 tbsp fresh lime juice
- 1 1/2 tsp fish sauce
- 1/2 tsp sugar
- 1/4 cup fresh cilantro leaves
Peaches, Blackberries, and Strawberries with Basil and Pepper
By jjadin
Combine sugar, basil and pepper in large bowl
- 4 t sugar
- 2 T fresh minced basil leaves
- 1/2 t black pepper
- 3 medium peaches; pitted and cut into 1/2in pieces
- 2 pints of blackberries
- 1 pint of strawberries, washed, and quartered
- 1-2 T lime juice
Summer Vegetable Stew (Pisto Manchego)
By jjadin
Haven't made yet
- 2 large eggplants
- 3/4 cup olive oil
- 2 large yellow onions, chopped
- 1 lb bell peppers, seeded and chopped
- 1/2 cup plain flour
- 2 lb tomatoes, peeled, seeded, and diced
- 2 tbsp pine nuts, toasted
Fried Eggs and Tomatoes on Scallion Potato Cakes
By jjadin
Cook potatoes until tender, drain, and mash
- 2/3 pound potatoes, peeled and roughly chopped
- 1 egg yolk
- 1/2 C grated cheddar cheese
- 3 scallions, finely chopped
- 2 Tb parsley, finely chopped
- salt and pepper
- 1 Tb flour
- 4 Tb olive oil
- 1 garlic clove, sliced
- 3-4 plum tomatoes, halved lengthwise
- butter for frying
- 4 eggs
Raspberry Corn Muffins
By jjadin
Preheat the oven to 375°F
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups plain yogurt
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 cup fresh raspberries