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Recipes
Black Beans - PW
By msweeney
For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight
- 1 pound dried black beans
- 4 cups low-sodium chicken broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 1/2 teaspoons chile powder, plus more if needed
- 1 1/2 teaspoons cumin, plus more if needed
- 1 teaspoon kosher salt, plus more if needed
- Sour cream, for serving
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
- Diced bell peppers, for serving
Corn and Poblano Lasagna 2
By msweeney
Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- Salt and freshly ground black pepper
- 1/2 cup thinly sliced white onion
- 4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
- 1 large zucchini, thinly sliced lengthwise
- Twelve 7-by-3-inch no-boil lasagna sheets
- 2 cups shredded Oaxaca cheese, or mozzarella
Creamed Spinach
By msweeney
Coat a large, straight-sided saute pan with olive oil and heat over medium heat
- Extra-virgin olive oil
- 2 1/2 pounds washed baby spinach
- 1/2 small onion, finely diced
- Kosher salt
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Pinch cayenne pepper
- 1/4 cup grated Parmigiano
Chicken Noodle Soup
By msweeney
Directions Place a soup pot over medium heat and coat with the oil
- Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Mexican Breakfast Casserole
By msweeney
Directions Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all si...
- 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
Orange-Scented Almond and Olive Oil Muffins
By msweeney
Directions Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet
- 1 cup sugar
- 4 large eggs, at room temperature
- 1/2 cup fresh orange juice, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup plain whole milk Greek yogurt, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 large orange, zested
- 1 cup almond flour
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup sliced almonds, toasted (see Cook's Note)
- Powdered sugar, for dusting
Fresh Peach Cake
By msweeney
Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Pecan-Pie Muffins
By msweeney
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/3 sticks butter, melted
Chicken Paillard with Creamy Parmesan Salad
By msweeney
Directions For the chicken: Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 eggs, whipped slightly with splash milk
- 2 cups panko bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 anchovy fillets
- 2 egg yolks*
- 2 clove garlic, smashed
- 2 lemons, juiced
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 1 cup organic grape tomatoes, halved
- 1 bag fresh baby arugala
- 1/2 pound fresh mozzarella cheese, boccancini, halved
- Shaved Parmesan, for garnish
- Lemon wedges, for garnish
- Extra-virgin olive oil, for drizzling
Gluten Free Impossibly Easy Coconut Pie
By msweeney
1 Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray
- 3 eggs
- 1 3/4 cups milk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla
- 1 cup flaked or shredded coconut
- 3/4 cup sugar
- 1/2 cup Bisquick® Gluten Free mix