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Recipes
Vegan Lemon Breakfast Quinoa Toasted Almonds and Blueberry Compote
By msweeney
Add to my Recipe Box Add to my Grocery List Add notes to recipe For the record, this bowl of happiness can be ma...
- 2 cup unsweetened almond milk (I know I always tell you to use a 1 to 1.5 quinoa to liquid ratio, but this is an exception. You need the extra liquid to give the quinoa a more porridge-like texture.)
- 1 Tbsp good quality maple syrup
- 1/4 tsp cinnamon
- 1 pinch kosher salt
- 1 cup uncooked quinoa, rinsed and drained
- 1/4 cup sliced almonds, toasted
- Zest from 1 small lemon (about 1 1/2 teaspoons zest)
- 6 oz blueberries
- 1 Tbsp plus 1/2 teaspoon granulated sugar
- 2 tsp fresh lemon juice
- 1 1/2 Tbsp water
Baked Penne with Roasted Vegetables
By msweeney
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Spicy Black Bean Soup
By msweeney
Special equipment: Blender Heat the oil in a medium saucepan over medium heat
- 1 1/2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1/2 jalapeno, finely chopped
- Kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 cups low-sodium chicken broth
- Two 15-ounce cans black beans, not drained
- Fresh cilantro sprigs, for serving
- Sour cream, for serving
Asian Chicken Salad with Cellophane Noodles
By msweeney
Directions In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minute...
- Dressing:
- 4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
- 4 cups shredded, poached chicken (from about 3 pounds chicken breasts)
- 1 cup finely grated carrot
- 2 cucumbers peeled, seeded, and chopped
- cilantro
- 4 large garlic cloves
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/2 cup fresh lime juice
- 1 tablespoon sugar
- 3 tablespoons peanut butter
- 1 1/4 teaspoons dried hot red pepper flakes
- 1/4 cup vegetable oil
- 1/3 cup coarsely crushed roasted peanuts, or to taste
Pappardelle with Beef Ragu
By msweeney
The secret to a great ragu is, the longer you leave it to simmer over a low heat, the better it tastes
- 2-3 tablespoons olive oil
- 25 g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 1/2 celery stick, finely diced
- 4 garlic cloves, crushed
- 1 kg (2 1/4 lb) minced beef (ground beef)
- 400 ml (1 2/3 cup) red wine
- 600 g (21 oz) tin chopped tomatoes
- 2 tablespoons tomato purée
- 2 teaspoons dried oregano
- 1 teaspoon freshly grated nutmet
- 600 g (1 1/3 cups) fresh pappardelle
- 100 g (1 cup) Parmesan cheese, grated
- sea salt and freshly ground black pepper
TEXAS ROAD HOUSE ROLLS
By msweeney
Dissolve yeast in warm water with a teaspoon of sugar
- 2 pkgs dry yeast
- 1/2 c. warm water
- 1-1/2 c. milk, scalded and cooled to lukewarm
- 1/2 c of soft butter
- 1/2 c. sugar
- 2 quarts all purpose flour (7-8 cups)
- 2 whole eggs
- 2 tsp. salt
Roasted Sweet Potato Salad with Warm Chutney Dressing
By msweeney
Directions Make the Salad: Preheat oven to 425 degrees F
- Salad:
- 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
- 5 tablespoons olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup raw green pumpkin seeds (also known as pepitas)
- 1 cup dried cranberries
- 1 cup chopped scallions (green and white)
- 1 cup julienned roasted red pepper
- Dressing:
- 6 tablespoons balsamic vinegar
- 1/3 cup mango chutney
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1/4 cup olive oil
Four Cheese and Spinach Lasagna
By msweeney
Preheat the oven to 350 degrees F
- Kosher salt and freshly ground black pepper
- 12 dry lasagna noodles (not no-boil)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 (10-ounce) box frozen spinach, thawed
- 1 pound cottage cheese (about 1 3/4 cups)
- 4 ounces fresh goat cheese, softened
- 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
- 1 pound pre-shredded mozzarella, shredded (about 4 cups)
- Finely grated zest of 1 lemon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne
- 1 large egg, beaten
- 4 cups tomato sauce, recipe follows, or your favorite jarred
Chicken Marsala (DaVinci Pasta)
By msweeney
Cook the penne pasta according to package directions
- 1 large Red Onion; chopped
- 1 pound Morel or Shitake Mushrooms; sliced (more or less, your preference)
- 2-4 Tablespoons Olive oil
- 1 cup Madeira wine; (can use Marsala)
- 1-2 tablespoons butter
- 1/2 cup sour cream
- 1 cup heavy cream
- 2 cloves garlic; crushed
- ground pepper
- salt
- 2-4 chicken breasts, boneless and skinless; chopped into bite-sized pieces
- 1 pound penne pasta; cooked and drained according to directions
Fiesta Pinwheels
By msweeney
Wheat Blending Boiling Stir Frying My Baking Addiction Vintage Mixer Bacardi Mixers seasoning mix Read full
- 8 ozs cream cheese (softened)
- 1/2 cup sour cream ? Tasty tip Tasty tip Daisy Brand Sour Cream Good food tastes better with a dollop of Daisy. See more
- 1/4 cup picante sauce
- 2 tbsps seasoning mix (taco)
- 1 dash garlic powder
- 41/2 ozs ripe olives (chopped, drained)
- 4 ozs green chilies (chopped)
- 1 cup shredded cheddar cheese (finely)
- 1/2 cup green onions (thinly sliced)
- 8 flour tortillas (10 inch)
- salsa