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Recipes
Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
By msweeney
For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the s...
- 2 teaspoons cumin seeds
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 large shallot, finely chopped (about 1/2 cup)
- One 14.5-ounce can vegetable broth (about 2 cups)
- 1 1/4 cups whole-grain quinoa, preferably organic
- Nonstick vegetable oil spray
- One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
- 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
- 1/2 cup dried cranberries
- 1 large bunch watercress
Sausage, Peppers and Onions Stoup
By msweeney
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions a...
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds hot or sweet bulk Italian sausage
- 4 cloves garlic, finely chopped
- 3 to 4 cubanelle peppers, seeded and thinly sliced
- 2 medium-large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
- 1/4 cup finely chopped parsley leaves
- 1/2 cup basil leaves, torn
- 1 cup shredded Parmigiano-Reggiano
Mexican Breakfast Casserole
By msweeney
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are char...
- 6 poblano chile peppers, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions, green tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack
- 1 1/2 cups grated medium cheddar
- Sour Cream, garnish
- Picante Sauce (store bought), garnish
Pumpkin Pie - Dairy GF w/macaroon crust
By msweeney
Preheat oven to 325 degrees
- Crust:
- 2 1/2 cups shredded unsweetened coconut
- 1/2 cup sugar
- 1 1/2 tbsp potato starch or corn starch
- 1/4 tsp salt
- 4 egg whites, plus one additional egg white, separated (reserve 4 yolks for filling)
- 1 tsp vanilla
- Pumpkin filling:
- 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
- 1 cup full fat coconut milk
- 2 eggs, plus 4 reserved yolks from crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- pinch cloves
- Mixing bowls, whisk, non-stick cooking spray, 9 inch pie dish, aluminum foil, pastry brush, blender, saucepan
Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations
By msweeney
Directions Classic Version in 4 ingredients: Preheat the oven to 375 degrees F
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
- 1 teaspoon water
- 2 tablespoons loose chai tea, or from approximately 6 tea bags
- 1/2 cup toasted and chopped pecans
- Plus extra powdered sugar, for dusting finished cookies
Chicken and Broccoli Stir-fry
By msweeney
Directions In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy ...
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1 -inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Couscous with Mushrooms
By msweeney
Heat the oil and butter in a medium saucepan over medium-high heat
- 3 tablespoons olive oil
- 2 tablespoons butter
- 10 ounces white mushrooms, quartered and thinly sliced
- 1 medium (about 1 cup) Vidalia onion, finely chopped
- 1 1/2 cups chicken broth
- 3/4 teaspoon salt
- 1 cup uncooked couscous
- 1 tablespoon chopped fresh basil leaves, optional, for garnish
Risotto with Bacon and Kale
By msweeney
Place a rack in the center of the oven
- 4 slices bacon, chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3/4 cup diced cooked chicken
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 1 roasted carrot, chopped
- 1 roasted parsnip, chopped
- 1 roasted shallot, chopped
- 1/2 cup freshly grated Parmesan
Sweet Potato Casserole
By msweeney
Directions Watch how to make this recipe
- 2 1/2 pounds sweet potatoes (about 3 large), scrubbed
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted, plus more for the preparing the pan
- 2 tablespoons packed dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- 1/4 cup coarsely chopped pecans
Zucchini Gratin
By msweeney
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere