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Recipes
Vegetarian Spaghetti Alla Carbonara
By jjadin
1. Cook pasta according to package directions
- 1 lb spaghetti
- 1/4 cup EVOO
- 4 medium garlic cloves, crushed
- 1/4 lb veggie bacon strips, diced
- 1/4 cup dry white wine
- 3 large eggs
- 1 cup grated peccorino cheese
- 2 tbsp minced parsley leaves
- ground pepper
Cold Cucumber Mint Soup
By jjadin
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a b...
- 3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
- 1 cup plain yogurt
- 2/3 cup sour cream
- 1/2 teaspoon English-style dry mustard, or to taste
- 1/4 cup chopped fresh mint leaves
- cucumber slices and mint sprigs for garnish
Cranberry-Orange Muffins
By jjadin
Preheat an oven to 375°F
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- Grated zest of 1 orange
- 1 egg
- 4 Tbs. (1/2 stick) unsalted butter, melted, or walnut oil
- 1/2 cup milk
- 1/2 cup strained fresh orange juice
- 1 1/2 cups fresh or unthawed frozen cranberries
- 1/2 cup pecans or walnuts, chopped
Choclava
By jjadin
1. Thaw dough. 2. Combine chopped walnuts, chopped chocolate, sugar, and cinnamon
- 1 lb frozen phyllo dough
- 1 lb walnuts, finely chopped
- 6 oz semi sweet chocolate, finely chopped
- 3/4 cups sugar
- 1/2 tsp cinnamon
- 1 1/4 butter, melted
- 3/4 cups OJ
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup honey
- 2 tsp lemon juice
- 2 squares semisweet chocolate
Swiss Whipped Honey Butter
By jjadin
In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy
- 2/3 cup honey
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1/2 cup heavy cream
Pumpkin Chiffon Pie with Gingersnap Pecan Crust
By jjadin
Make Crust: In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined ...
- For Crust
- four teen 2-inch gingersnaps (about 4 ounces)
- 1 cup pecans (about 4 ounces)
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) unsalted butter melted and cooled
- For filling
- 1 envelope (about 1 tablespoon) unflavored gelatin
- 2 tablespoons brandy rum or water
- 1 cup milk
- 3/4 cup firmly packed light brown sugar
- 4 large egg yolks
- 1 1/4 cups canned solid-pack pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- Accompaniment: whipped cream
- Garnish: chopped toasted pecans
- Preheat oven to 350°F.
Scallops with Garlic and Cognac
By jjadin
1. Heat a medium saute pan to a medium high heat
- 1/2 pound sea scallops
- 1 clove garlic, chopped
- 1 tbs EVOO
- 1 tsp flour
- 2 tbs cognac
- 1 tbs chopped parsley
Zucchini Pancakes with Basil Chive Cream
By jjadin
Make basil chive cream: Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green
- For basil chive cream
- 3/4 cup sour cream
- 2 tablespoons water
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt, or to taste
- For pancakes
- 4 cups coarsely grated zucchini (1 lb)
- 1 1/4 teaspoons salt
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 tablespoons vegetable or canola oil
Carrot Soup with Ginger and Lemon
By jjadin
Melt butter in heavy large pot over medium-high heat
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
- 2 tomatoes, seeded, chopped (about 1 1/3 cups)
- 1 1/2 teaspoons grated lemon peel
- 3 cups (or more) vegetable broth
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream
- 1 small carrot, peeled, grated
Garlic Soba Noodle
By jjadin
Boil a large pot of water and cook soba noodles per packet instructions or until just tender
- 8 ounces dried soba noodles
- 3/4 cup bread crumbs
- 1/4 cup Parmesan freshly grated
- big pinch of salt
- 12 ounces extra firm organic tofu, cut into 6 rectangular slabs
- 2 eggs, lightly beaten
- a generous splash of olive oil
- 1 bunch green onions, greens trimmed, thinly sliced
- 4 big handfuls of chard, spinach or kale - destemmed and cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 cup Parmesan, freshly grated
- a few baby radishes, sliced paper thin