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Recipes
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
By Grandmax4
Preheat oven to 400°F. Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow ...
- 3 lb butternut squash (1 large) -- halved lengthwise and seeds discarded
- 1 tablespoon olive oil
- 2 lb sweet potatoes (2 large)
- 1 large onion -- chopped
- White part of 1 leek -- chopped
- 2 teaspoons chopped peeled fresh ginger
- 8 cups light vegetable stock or broth -- (8 to 10)
- White pepper to taste
- 2 tablespoons fresh lemon juice -- or to taste (2 to 3)
- 1 tablespoon honey (optional)
Savoury Biscotti (With Dijon & Parmesan cheese)
By Grandmax4
Mix together the flour, corn meal, baking powder, rosemary and salt
- 1 cup walnuts, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1 cup fresh grated parmesan cheese
- 1/2 teaspoon dried rosemary
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 2 tablespoons Dijon mustard
- 1/8 cup sugar
- 2 medium eggs
BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURÉE
By Grandmax4
Heat oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 2 1/4 cups chopped onions
- 4 garlic cloves -- minced
- 1 2 1/2 pound butternut squash -- peeled, seeded, cut into 1-inch pieces
- 5 1/2 cups vegetable broth -- (or more)
- 3 teaspoons chopped fresh thyme
- 1/2 teaspoon grated orange peel
- Roasted Red Pepper Puree
FRUITY SANGRIA
By Grandmax4
In large bowl, dissolve sugar in water
- 1 c. sugar
- 1 1/2 c. water
- 1 c. orange juice
- 1/2 c. brandy
- 1 orange -- sliced and quartered
- 1 lime -- sliced and halved
- 1 c. melon balls or sliced strawberries
- 3 1/4 c. dry red or white wine -- chilled
Canyon Ranch Berry Fruit Crepes
By Grandmax4
In a medium bowl, beat eggs until smooth
- Crepes
- 2 eggs
- 1 1/2 cups skim milk
- 1/4 tsp salt
- 1/4 cup plus 1 tsp canola oil
- 1 cup whole-wheat flour
- Filling
- 1 cup lowfat ricotta cheese
- 3 tbsp powdered sugar (or 2 tbsp honey)
- 1 tsp grated lemon zest
- 1/2 tsp cinnamon
- 1 1/2 cups fresh organic* berries -- such as blueberries, blackberries or sliced strawberries, or a mixture of berries
Chicken Cacciatore
By Grandmax4
Preheat oven to 400°F. Combine plum tomatoes, mushrooms, and onion in large bowl
- 1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups)
- 8 ounces crimini (baby bella) mushrooms
- 1 very large red onion, thinly sliced (about 3 cups)
- 5 tablespoons olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed
- 1 1/2 tablespoons chopped fresh rosemary, divided
- 1/2 cup dry red wine
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 cup low-salt chicken broth
- 1/3 cup thinly sliced basil, divided
- 2 tablespoons drained capers, divided
- 12 ounces gemelli or penne, freshly cooked
Balsamic Glazed Butternut Squash
By Grandmax4
Preheat oven to 400 degrees F
- 1 (20-ounce) package peeled cubed butternut squash
- 2 tablespoons honey
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon pepper seasoning
- 3 tablespoons olive oil
Bruschetta with Tomato and Basil
By Grandmax4
1. Prepare the tomatoes first
- 6 ripe plum tomatoes (about 1 1/2 lbs) -- (6 to 7)
- 2 cloves garlic -- minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6 fresh basil leaves -- chopped. (6 to 8)
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
HOT PEPPER JELLY CHEESECAKE
By Grandmax4
1. Preheat the oven to 325°F (160°C)
- 1/2 Cup Pine Nut
- 8 ounces cream cheese -- at room temperature
- 1 cup hot pepper jelly -- preferably red
- 2 cloves garlic -- finely minced
- 1/4 Cup Fresh Cilantro -- chopped
- 5 ounces sharp cheddar cheese -- grated (about 1-1/4 cups)
- Sliced bread -- crackers
VEGETABLE DIP 1
By Grandmax4
Mix in blender and serve with raw vegetables prepared for "dipping"
- 1 packet original Ranch-style dressing
- 1 c. real mayonnaise
- 1 lb. cottage cheese