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Recipes
Peach Shortcake
By vail28
1. Heat the oven to 425 degrees F
- 1 1/2 pounds fresh peaches, peeled and thinly sliced (recommended: freestone)
- 7 tablespoons (packed) light brown sugar
- 1 tablespoon bourbon
- 1/4 teaspoon ground ginger
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cold
- 2/3 cup whole milk
- 1 cup heavy cream
- 1/4 cup chopped pecans, toasted (Heat oven to 350 degrees F, and toast pecans on a baking sheet for 5 minutes.)
Baked Chickpeas with Lemon, Shallots and Herbs
By vail28
Preheat oven to 375 degrees F
- 3 – 15 oz. cans chickpeas, rinsed and drained
- 1 cup cooked brown rice
- 3 large shallots, finely chopped
- 3 cloves garlic, pressed
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1 cup ricotta cheese
- 1/2 cup 2% Greek yogurt
- 1/4 cup milk
- 1 cup grated Parmesan cheese, divided
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon chopped fresh rosemary leaves (from 2 stalks)
- 2/3 cup whole wheat panko
- Olive oil
Sweet Wine Ice Cream
By vail28
Whisk wine and sugar in a bowl
- 5 oz. sweet wine, like muscat
- 3 rounded tbsp super-fine sugar
- 1 c + 1 tbsp. heavy whipping cream
Rosemary Fried Chicken
By vail28
Preheat oven to 450 degrees, with racks in upper and lower thirds
- 8 chicken legs and 8 chicken thighs (about 3 1/2 pounds total)
- 2 cups low-fat buttermilk
- Coarse salt and ground pepper
- 3 cups all-purpose flour
- 2 tablespoons sweet paprika
- 1 tablespoon finely chopped fresh rosemary leaves, plus 4 sprigs
- 2 cups vegetable oil, such as safflower
Spanakopita Pasta
By vail28
Bring a large pot of generously salted water to a boil
- Kosher salt
- 12 oz. farfalle (bowtie) pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound baby spinach
- 1/4 cup finely chopped fresh dill
- Grated zest and juice of 1 large lemon
- 6 oz. crumbled feta cheese
- Freshly ground black pepper
White Bean and Chicken Chili (slow cooker)
By vail28
Warm oil in skillet over medium-high heat
- 2 (15 oz.) cans white beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 2 whole bone-in chicken breasts (3 lb.)
- Salt and pepper
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 (4 oz.) cans roasted green chilies, drained
- 1 tablespoon ground cumin
Ham Bone Soup
By vail28
1. Heat a large pot over medium-high heat
- 4 strips bacon, thick cut, sliced into 1/2-inch pieces
- 3 large carrots, peeled and sliced
- 2 celery stalks, trimmed and sliced
- 1 large onion, peeled and diced
- 3 garlic cloves, finely chopped
- 1 ham bone (1 1/4 pounds), cut in half or in thirds (ask your butcher to do this)
- 1 bay leaf
- 2 1/2 teaspoons salt, plus additional to taste
- 1/2 head green cabbage, shredded (about 8 cups)
- 3 cups cooked beans (rinsed and drained if canned), such as cannellini, navy or pinto
- 1 small bunch kale, ribs removed and leaves chopped into bite-size pieces (6 cups)
- Black pepper, to taste
- Hot sauce or apple cider vinegar, to taste.
Spanish-ish rice (my lazy take on a paella)
By vail28
Heat about 3 Tbs cooking oil in a heavy-bottomed medium large deep frying pan, and cook onions over medium heat on ...
- 1 * 1 onion, medium dice
- 3 * 3 cloves garlic, roughly chopped
- 1/2 * 1/2 tsp paprika
- 2 * about 2c cauliflower florets, large-ish
- 1 * 1 bay leaf
- 1 * 1 can cooked white beans (I used cannellini), chickpeas, or some chopped raw chicken, raw prawns (large unshelled – small ones will overcook), raw beef, or cooked chorizo
- 1/2 * about 1/2c tomato puree or passata
- * quarter of a preserved lemon, finely chopped
- 1/4 * 1/4 tsp smoked paprika
- 3/4 * 3/4c white long grain rice (I used jasmine, but plain is fine)
- 1 1/4 * 1 1/4c freshly boiled water
- * salt and pepper, to taste
- * chopped parsley, to serve
- * juice of half a lemon (or 1 lemon to taste) with wedges to serve
Thai Honey Peanut Chicken
By vail28
Preparation Instructions Mix ingredients and marinate chicken for 2-3 hours
- 1 pound Chicken, In Chunks
- 1/4 cups Soy Sauce
- 2 Tablespoons Honey
- 1 Tablespoon Lime Juice
- 1 teaspoon Minced Garlic (approximately 1 Large Clove)
- 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
- 1/2 teaspoons Curry Powder
- 1 teaspoon Sriracha (optional)
Flatbreads with Honey, Thyme and Seasalt
By vail28
Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack
- 1 3/4 cups (7 3/4 ounces or 220 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 cup water
- 1/3 cup olive oil
- 2/3 to 3/4 cup (about 3 ounces or 85 grams) grated Mahon cheese (or romano or parm)
- 1/3 to 1/2 cup honey
- 1 tablespoon fresh thyme
- Flaky sea salt such as Maldon