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Recipes
Smokey Red Beans and Rice
By msweeney
Directions In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green ...
- 8 ounces dried red beans
- 3 cups chicken stock
- 2 cups beef stock
- 1 onion, chopped
- 1 small smoked ham hock
- 1/2 green bell pepper, chopped
- 2 tablespoons minced garlic
- 1 tablespoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon grapeseed oil
- 1/2 pound smoked sausage, diced
- Steamed white rice, for serving
Italian Antipasto Salad
By msweeney
Mix the vinegar, lemon juice, honey, and salt in a blender
- 1/2 head romaine lettuce, cut into bite-size pieces
- 1/2 head butter lettuce, cut into bite-size pieces
- 1/2 head iceberg lettuce, cut into bite-size pieces
- 1 cup rinsed canned red kidney beans, patted dry
- 1 cup rinsed canned garbanzo beans, patted dry
- 8 ounces salami, cubed
- 6 ounces Provolone, cubed
- 2 tomatoes, coarsely chopped
- Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
- Yield: 6 to 8 servings
- Prep Time: 15 minutes
- Inactive Prep Time: none
- Cooking Time: none
- 1/2 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 2 teaspoons salt
- 1 cup olive oil
- Salt and freshly ground black pepper
Beef Stew with Root Vegetables
By msweeney
Directions Heat the oil and butter in a pan and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Lentil Vegetable Soup
By msweeney
Directions In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Chicken Mole
By msweeney
Directions Preheat the oven to 375 degrees F
- One 5-pound whole chicken, cut into 8 pieces
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried, crumbled Mexican oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 cup olive oil
- 2 1/2 cups chopped white onion (from 1 large or 2 small onions)
- 2 cloves garlic, roughly chopped
- One 8-ounce can tomato sauce
- 1 1/2 cups chicken broth (homemade or store-bought low sodium)
- 5 pasilla chiles, soaked in warm water for 15 minutes and drained
- One 3.2-ounce disk Mexican chocolate, roughly chopped
- Toasted sesame seeds, for garnish
Gluten Free Russian Tea Cakes
By msweeney
1 Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar, the vanilla and egg
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups Bisquick® Gluten Free mix
- 3/4 cup finely chopped nuts
- 2/3 cup powdered sugar
Chicken Marsala
By msweeney
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a fla...
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Buttermilk Scones
By msweeney
Directions Preheat oven to 400 degrees F
- 3 cups flour
- 1/3 cup sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup buttermilk
- 1/2 cup currants (optional)
- 1 tablespoon heavy cream, for brushing
Ziti w/roasted eggplant & ricotta Lidia's Italy
By msweeney
Trim the stems of the eggplant
- 2 large firm eggplants, (each about 3-inches in diameter and 1 1/4 pounds)
- 2 tablespoons Coarse sea salt, plus more salt for cooking the pasta and sauce
- 6 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and sliced
- 35 ounce can Italian plum tomatoes, (preferably San Marzano) with their liquid
- 1 pound ziti
- 1 cup Grana Padano or Parmigiano-Reggiano, freshly grated
- 1 cup basil leaves, washed, dried, and shredded
- 1 teaspoon crushed red pepper
- 1/2 pound whole milk ricotta
Dairy-Free Rice Pudding
By msweeney
Find more recipes at: wholefoodsmarket
- Ingredients
- 1 cup Arborio or Jasmine rice
- 4 cups vanilla soy milk or almond milk
- 1/8 teaspoon sea salt
- 1 small cinnamon stick
- 1/3 cup maple syrup
- 1/2 cup raisins
- Cinnamon or nutmeg powder