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Recipes
Peruvian Roast Chicken with Garlic and Lime
By vail28
1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds
- Note: You need a vertical poultry roaster for this recipe. If you dont have one,
- substitute a 16-ounce can of beer. Open the beer and pour out (or drink)
- about half of the liquid. Spray the can lightly with nonstick cooking spray and
- proceed with recipe.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons kosher salt
- 3 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 1 teaspoon minced habanero pepper
- 1 teaspoon zest and cup juice from 2 limes
- 1 (3 to 4 pound) whole chicken
Piquant Lemon Pepper Chicken
By vail28
1. Film the bottom of a 10-inch straight-sided sauté pan with olive oil and set over medium heat
- Good tasting extra-virgin olive oil
- 3 * 3 large garlic cloves, minced
- 1 to 2 * 1 to 2 teaspoons fresh ground black pepper
- 1/4 * 1/4 teaspoon salt, or to taste
- * Shredded zest of 1/4 of a large lemon
- * Juice of a 1/2 a large lemon, or more to taste
- 1 * 1 tablespoon balsamic vinegar
- 2 * 2 boneless, skinless chicken breasts
- 2 * 2 large handfuls mixed salad greens
Lemonade in Bloom
By vail28
Heat water and sugar over med-high heat
- 4 c water
- 2 c sugar
- 4 bags chamomile tea
- 1/4 tsp. dried lavender
- 2 springs fresh basil
- 1 c lemon juice
- 1 c eiderflower liquor
- 1 c vodka
- 1/2 c gin
Double Chocolate Sour Cream Cake
By vail28
Cake: Preheat oven to 350°F
- For the cake:
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 3 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 4 ounces dark chocolate (I like 70% for this), melted
- 1 cup strong brewed coffee
- Crushed pistachios and extra cocoa powder for garnish, optional
- For the frosting:
- 3 cups powdered sugar
- 1/2 cup (1 stick) butter, at room temperature
- 2/3 cup sour cream
- 2/3 cup cocoa powder
- Pinch salt
- 1 teaspoon vanilla
Slow-Cooker Pea Soup
By vail28
1. Rinse the ham hocks and place them in a 4- to 6-quart slow cooker along with the peas, carrots, celery, onion...
- 2 * 2 ham hocks (about 1 1/2 pounds)
- 1 * 1 pound green split peas
- 2 * 2 large carrots, coarsely chopped (2 cups)
- 2 * 2 large celery stalks, chopped (2 cups)
- 1 * 1 large onion, coarsely chopped (1 cup)
- 2 * 2 garlic cloves, chopped
- 2 * 2 32-ounce cans chicken broth
- 1 * 1 bay leaf
- 1 * 1 teaspoon dried thyme leaves
Granola Bars (Thick and Chewy)
By vail28
Preheat the oven to 350°F
- 1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
- 1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
- 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
- 1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
- 1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
- 6 tablespoons melted butter
- 1/4 cup honey, maple syrup or corn syrup
- 2 tablespoons light corn syrup (see Note above)
- 1 tablespoon water
Slow-Cooker Sweet-and-Sour Brisket
By vail28
Place tomatoes, onion, garlic, raisins (if using), brown sugar and lemon juice in a slow cooker and stir to combine
- 1 (28 oz.) can crushed tomatoes
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 cup raisins (optional)
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 (2 1/2 lb.) piece flat-cut brisket, trimmed
- Salt and pepper
Dark, Sweet and Hot Mustard Rub
By vail28
Blend all ingredients in a food processor until smooth
- 1/3 * 1/3 cup dark, bold mustard (Plochman's or Gulden's)
- 5 * 5 cloves garlic
- 1/2 * 1/2 fresh jalapeño pepper, seeded
- 3 * 3 tablespoons brown sugar
- * Shredded zest of one orange
- * Juice of half an orange
Carrot Cake
By vail28
Preheat the oven to 350ºF
- Cake:
- 1 cup (128 grams) Whole Wheat Pastry Flour (or All-Purpose Flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 heaping teaspoon ground cinnamon (preferably freshly ground)
- Zest of one orange (optional)
- Scant (a little less than) ½ teaspoon (2 grams) fine grain sea salt
- 1 1/2 1 ½ cups (135 grams) coarsely grated carrots [I use the coarser side of the box grater or the food processor fitted with the shredding blade]
- 1/2 ½ cup + 2 tablespoons (54 grams) shredded coconut (sweetened or unsweetened) (optional)
- 1/4 ¼ cup coarsely chopped pecans (toasted or un-toasted) (optional)
- 1/4 ¼ cup coarsely chopped walnuts (toasted or un-toasted) (optional)
- 2 tablespoons (16 grams) dried sweetened cranberries, finely chopped (optional)
- 1/4 ¼ cup sunflower oil (refer to headnotes for alternatives)
- 1 cup (220 grams) natural cane sugar (or granulated sugar; or a combination of granulated and light brown)
- 1/4 ¼ cup organic plain whole milk yogurt
- 2 large eggs
- Cream Cheese Frosting (for an alternative; read headnotes):
- 1 cup powdered sugar
- 2 1/2 2 ½ tablespoons butter
- 8 ounces cream cheese
Pasta with Prosciutto
By vail28
1. In a 12-inch sauté pan, heat the oil over medium heat
- 4 tablespoons extra-virgin olive oil or unsalted butter
- 2 large garlic cloves, halved
- 1 large onion, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 4 to 5 ounces prosciutto di Parma or Iowa's La Quercia or good-quality salami, thin sliced and cut into thin strips
- 1 pound freshly cooked tagliatelle or fettuccine pasta, well drained
- 1 tablespoon unsalted butter
- 3 to 4 good-tasting ripe tomatoes (about 2 pounds), diced, or 1 28-ounce can whole tomatoes and a little of their liquid
- Salt and freshly ground black pepper
- 1-1/2 cups freshly grated Parmigiano-Reggiano cheese