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Recipes
Beef and Barley Soup (Slow Cooker)
By Foodiewife, A Feast for the Eyes
This recipe is ever so adapted from America’s Test Kitchen Slow Cooker Revolution
- 2 Tablespoons vegetable (or olive) oil
- 3 onions, minced
- 1/4 cup tomato paste
- 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
- 1/2 cup dry red wine
- 1 (28-oz) can crushed tomatoes*
- 2 cups beef broth
- 2 cups low-sodium chicken broth
- 2 carrots, peeled and chopped medium
- 1/3 cup soy sauce
- 1/4 cup pearl barley**
- 2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
- salt and pepper
- 1/4 cup minced fresh parsley
- if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
- I doubled the barley, and am glad that I did
Cinnamon Sour Cream Coffee Cake
By Foodiewife, A Feast for the Eyes
(This recipe is adapted from a combo of two recipes, both for a classic sour cream coffee cake
- For the topping:
- 1/2 1/2 1/2 cup light brown sugar, firmly packed
- 2 to 2 2 to 2 1/2 and 1/2 tsp. ground cinnamon (use the larger amount if you're a cinnamon maniac)
- 1 1 1/4 350 12 cups pecans, toasted and then finely chopped (toast in 350 oven on a baking sheet for about 12 minutes before chopping)
- For the cake:
- 2 2 2 tsp. baking soda
- 3 3 1/2 and 1/2 cups All Purpose flour, sifted
- 1 1 1 Tbsp. baking powder
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 2 2 2 cups of superfine sugar
- 2 2 2 tsp. kosher salt
- 4 4 4 large eggs, room temperature
- 1 1 1/2 and 1/2 Tbsp. vanilla bean paste or vanilla extract
Bavarian Rohrnudeln (Sweet Dough Buns Filled with Jam)
By Foodiewife, A Feast for the Eyes
I have adapted this recipe for Bavarian Rohrnudeln from a relative, who is from Bavaria-- just like my mom was
- For the bottom of the baking pan:
- 3 1/2 cups flour, plus 1/4 cup flour (if needed)
- 1/4 cup vanilla sugar*
- 2 large eggs, room temperature
- 3/4 cup milk, warmed
- 1 stick unsalted butter, divided
- 1 package yeast
- 9 teaspoon apricot preserves (or your choice)
- 1/2 stick unsalted butter, melted
- 1/4 cup sugar (to dip unbaked rolls into)
- I buy Dr. Oetker Vanilla Sugar, or you can make your own with a vanilla bean pod. Anytime you use a vanilla bean pod, save it and sit it in with a jar of sugar.
Hawaiian Chicken Burger with Pineapple-Macadamia Nut Relish
By Foodiewife, A Feast for the Eyes
To make the relish: In a bowl, gently mix the pineapple, mango, water chestnuts, macadamia nuts, parsley, olive oi...
- Pineapple-Macadamia Nut Relish:
- 2 lbs. skinless, boneless chicken breasts
- 3 tablespoons unsweetened coconut milk
- 2 tablespoons cilantro, chopped
- 1 tablespoon ginger root, peeled
- 1 garlic clove
- 1 lime, juiced
- 1 tablespoon olive oil
- 4 large slices of tomato
- Sesame buns, split
- Green salad leaves
- Salt and pepper
- 3-4 tablespoons toasted coconut for garnish
- 1 cup pineapple, diced into 1/4” cubes
- 1/2 cup mango, diced into 1/4” cubes
- 2 tablespoons water chestnuts, diced into 1/4” cubes
- 2 tablespoons toasted macadamia nuts, chopped
- 1 tablespoon chopped parsley
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
Asparagus, Pea and Saffron Risotto (with Shrimp)
By Foodiewife, A Feast for the Eyes
I spotted this recipe on the Quinces and the Pea Food Blog
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 1 small shallot, chopped finely
- 1 cup carnaroli (or arborio) rice
- 1/2 cup dry white wine (I use Sauvignon Blanc)
- 2 1/2 cups chicken stock
- 1 healthy pinch of saffron* (about 3/4 teaspoon)
- Juice of one lemon
- 1 teaspoon lemon zest
- 1/3 cup grated parmigiano reggiano
- 1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces
- 1/2 cup frozen peas (don't thaw)
- salt, to taste
- grated parmigiano reggiano for garnish
- lemon zest for garnish
- about a scant 1/4 tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color)
- 4-5 large raw shrimp, tails removed (optional)
Quick Pickled Jalapeno Rings
By Foodiewife, A Feast for the Eyes
If you're a nacho lover, you know that Jalapeno Rings are a must for that hot kick
- 10 large jalapeno peppers, sliced
- 3 tablespoons sugar (I like these kind of sweet, so use less or no sugar if you don’t)
- 3/4 cup white distilled vinegar
- 3/4 cup water
- 1 tablespoon kosher salt
- 1/2 teaspoon oregano
- 1 clove garlic, crushed
PAULA DEEN’S CREAM CHEESE POUND CAKE
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 325 degrees F
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 (8-ounce) package low fat Philly Cream Cheese, at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour, sifted twice after measuring
- pinch of salt
- 1 tsp. vanilla extract
- 1 tsp. almond extract
New Orleans Beignets
By Foodiewife, A Feast for the Eyes
From The Joy of Cooking
- 3/4 cup lukewarm water
- 1 teaspoon active dry yeast
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon salt
- 4 cups flour, divided
- 3 tablespoons butter, softened
- 2 cups all-purpose flour
Lemon Curd Custard Ice Cream
By Foodiewife, A Feast for the Eyes
Making homemade ice cream is much easier than you might think
- 3 large eggs yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch Salt
- 1 cup half and half
- 1 cup heavy cream
- 1 cup lemon curd
Buttermilk Pancakes with Fresh Berries
By Foodiewife, A Feast for the Eyes
Forget boxed pancake mixes! Homemade isn't difficult to make, and I think they are fluffier and better
- Serving suggestions:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted unsalted butter, plus some for frying
- 1 cup berries, your choice, fresh or frozen (we prefer blueberries or olallieberries)
- Whipped cream and maple syrup