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Recipes
Fake Chicken and Garlic-Herb Potato Shepherd's Pie
By jjadin
Preheat the broiler, place an oven rack at the center of the oven
- 2 1/2 to 3 pounds Idaho potatoes, peeled and cut into chunks
- Salt
- 1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
- 2 pounds Quorn naked cutlets cut into half-inch dice
- Black pepper
- 1 cup store-bought shredded carrots, chopped
- 1 cup frozen peas
- 1 small bunch scallions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/2 cups veggie stock
- 1 tablespoon Dijon mustard
- 6 sprigs of tarragon, leaves removed and chopped, about 2 tablespoons
- 1 5-ounce package of soft garlic and herb cheese, such as Boursin
- 2 egg yolks
- 1/4 cup (a handful) flat-leaf parsley, chopped
- 1/4 cup milk or veggie stock, enough to loosen up the potatoes
- Paprika, for garnish
Nectarine Raspberry Pie
By jjadin
Make the dough: Remove the dough for the bottom crust from the refrigerator
- Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie
- 8 cups (sliced) nectarines, rinsed (5 to 6 large), pitted and sliced but not peeled
- 1 tablespoon freshly squeezed lemon juice
- 3/4 cup sugar
- a pinch of salt
- 1 tablespoon finely grated lemon zest
- 2 tablespoons cornstarch
- 1 tablespoon kirch
- 1 cup raspberries
Crostini with Blue Cheese and Fig
By jjadin
1. Soak the figs in the red wine until re-hydrated, appx
- 1 small baguette or half a regular baguette
- 1 1/2 tbs EVOO
- 1 tbs honey
- 2 oz blue cheese
- 1/4 cup dried figs
- 1/2 cup red wine or port
Light Orange Sherry Vinaigrette
By jjadin
A successful light adaptation of a fattier recipe
- 1/4 cup sherry vinegar
- 1 shallot
- 1 garlic clove
- 2 tsp dijon mustard
- 1 tsp grated orange zest
- 3/4 cup EVOO
- 1/4 cup water
- 1 tbs honey
- 1 tbs Splenda
Eggplant Stew with Honey and Golden Raisin Polenta
By jjadin
Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat
- 1-ounce dried porcini mushrooms, coarsely chopped
- 1 quart chicken stock, divided
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 red onion, chopped, chopped into bite sized pieces
- 1 large carrot, peeled and thinly sliced
- 3 to 4 celery stalks, cut into bite sized pieces
- 2 cubanelle peppers, chopped
- 1 red bell pepper, seeded and chopped into bite sized pieces
- 2 eggplants, peeled of half the skin, cut into bite-sized cubes
- 1 bay leaf
- Salt and pepper
- 2 tablespoons aged balsamic vinegar
- 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
- 1 cup milk
- Handful golden raisins
- 2 sprigs rosemary, leaves stripped and finely chopped
- 1 cup quick cooking polenta
- 3 tablespoons honey
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano or Romano
Honey-Raisin Bran Muffins
By jjadin
Preheat an oven to 400°F
- 2 cups all-purpose flour
- 2 cups unprocessed bran flakes
- 1 1/2 cups mixed dark and golden raisins
- 1/3 cup toasted wheat germ
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1/2 cup firmly packed light or dark brown sugar
- 1/2 cup honey
- 1 cup plain yogurt
- 1/2 cup buttermilk
- 2 tsp. vanilla extract
- 3 eggs, beaten
Mashed Sweet 'n' Bitter Potatoes
By jjadin
Cover potatoes with water and bring to a boil
- 2 pounds, 2 to 3 large, sweet potatoes, peeled and sliced or cubed
- Salt
- 1/2 cup veggie stock
- 2 tablespoons butter
- 1/4 cup orange marmalade
- Black pepper
- A couple dashes hot sauce
Spinach with Pine Nuts and Raisins
By jjadin
Rinse the spinach well and remove the stems
- 2 1/2 pounds spinach
- 2 to 3 tablespoons olive oil
- 2 small yellow onions or 6 green onions, minced
- 4 tablespoons raisins, plumped in hot water and drained
- 4 tablespoons pine nuts, toasted
- Salt and freshly ground pepper to taste
Moroccan Sweet Pumpkin Salad
By jjadin
Placeholder image, not exact
- 1/2 kg pumpkin, peeled and cut in pieces
- 2 tbs olive oil
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 small pieces gum Arabic
- 3 tbs powdered sugar
Mini Sweet Potato and Leek Frittatas
By jjadin
Haven't made yet
- 1 lb orange sweet potatoes
- 1 tbsp olive oil
- 1 tbsp butter
- 2 leeks, white part only, thinly sliced
- 1 garlic clove, crushed
- 3/4 cup crumbled feta cheese
- 8 eggs
- 1/2 cup whipping cream