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Recipes
Vanilla Bean Scones
By Foodiewife, A Feast for the Eyes
Baking your own scones is cheaper than bakery bought, and much easier to make that you might think
- 4 cups King Arthur Unbleached Self-Rising Flour
- 1/2 cup granulated sugar
- 1/2 cup cold butter*
- 3/4 cup milk or light cream
- 2 large eggs
- 1 tablespoons vanilla bean paste (or 2 teaspoons pure vanilla)
- Coarse granulate or turbinado sugar, optional
- 2 tablespoons heavy cream or light cream, optional
Cream of Tomato Soup with Basil...from the kitchen of One Perfect Bite inspired by Nordstrom's Cafe
By Foodiewife, A Feast for the Eyes
Directions: 1) Warm oil in a 4 to 5 quart saucepan set over medium heat
- 3 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1/2 cup chopped yellow onion
- Pinch of sugar
- 1-1/2 teaspoons dried basil
- 1 (28-oz.) can whole Italian tomatoes in puree
- 6 cups low sodium chicken broth
- 1 cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons thinly sliced basil leaves
Pepitas (Roasted Pumpkin Seeds)
By Foodiewife, A Feast for the Eyes
Don’t throw away those pumpkin seeds! Here’s how to make toasted pumpkin seeds that are addicting
- Pumpkin seeds
- table salt (kosher is too large)
- olive oil
- Seasoned salt
- Optional: cumin, chili powder, seasoned salt
Strawberries and Cream Ice Cream
By Foodiewife, A Feast for the Eyes
Whisk all the dairy ingredients together until blended
- 1 C sour cream
- 1/2 C buttermilk
- 1/4 C heavy cream
- 1/4 C milk
- 1/2 C sugar
- pinch of salt
- 1/2 t lemon juice
- 1 pint of fresh ripe strawberries
- 3 T sugar, to taste
- balsamic vinegar, to taste
Chinese Chicken Salad, Made Lite
By Foodiewife, A Feast for the Eyes
This version of Chinese Chicken Salad is more "fresh", with a dressing that isn't loaded with sugar
- For the dressing:
- For the salad
- 1 small rotisserie chicken (about 4 cups), shredded
- 1-2 heads romaine lettuce, shredded (about 3 cups)
- 1/2 small head purple cabbage, shredded
- 2-3 scallions, sliced (white and green parts)
- 1 carrot, peeled and grated
- 1 cup fresh cucumber (I used 1/3 of an English cucumber), sliced into batons*
- 3/4 cup sliced almonds, toasted
- 1 cup crispy chow mein noodles
- 1 can mandarin oranges, drained
- 3 Tablespoons sesame oil
- 1/4 cup rice wine vinegar**
- 1/4 cup vegetable oil
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh black pepper
Pate Brisee Pie Crust
By Foodiewife, A Feast for the Eyes
Pate Brisee is a French shortbread crust used for both sweet and savory pies
- 2 1/2 cups all-purpose flour (I used King Arthur unbleached AP flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2-sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
Fruit Ambrosia
By Foodiewife, A Feast for the Eyes
Fruit Ambrosia is a classic Southern dessert, and while I'm not from the South, I love it just the same
- For the fruit (use fresh citrus, what's in season):
- 5 large oranges ( used a combination of blood orange, Cara Cara orange and naval oranges
- 2 large grapefruits (I used Texas Ruby Reds)
- 1 pineapple, peeled, cored, and cut into 1/2-inch pieces (4 cups)
- 5 tablespoons (1 1/4 ounces) confectioners' sugar
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (4 1/2 ounces) sweetened shredded coconut, toasted and cooled
Roasted Chicken Stock
By Foodiewife, A Feast for the Eyes
For years, I made chicken stock like my mother taught me-- by cooking a raw whole chicken in water with aromatics
- HERB GARNI:
- 1 whole chicken, free-range and hormone free, if possible
- Kosher salt and fresh ground pepper
- Butter
- Fresh herbs, if possible
- 2 to 3 whole carrots, roughly chopped
- 1 whole onion, roughly chopped
- 2 to 3 celery stalks
- 4 to 6 parsley sprigs
- 1 to 2 oregano sprigs
- 3 to 4 thyme sprigs
- 1 to 2 marjoram sprigs
- 1 to 2 sage sprigs (optional)
- NOTE: I use whatever fresh herbs I have in my garden.
German Butter Pound Cake
By Foodiewife, A Feast for the Eyes
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- 6 eggs, separated
- 1 cup butter, softened (2 sticks)
- 2 cups sugar
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons 2% milk
- Confectioners' sugar for dusting
Reduced Sugar Sweet Red Pepper Jelly
By Foodiewife, A Feast for the Eyes
Pepper Jelly originated in the South
- 3 1/2 cups red bell peppers (about 3 to 4 large)
- 1/2 cup jalapeno peppers (about 3 to 4 small)*
- 1 cup cider vinegar (5% acidity)
- 4 1/2 tablespoons Ball® brand RealFruit™ Classic Pectin
- 1/2 teaspoon butter or margarine (optional)
- 3 cups granulated sugar
- 6 Ball® brand Half Pint (8 oz) Glass Preserving Jars
- NOTE: I used only 1 jalapeno pepper, and was happy with the hint of heat, without being dragon breathing hot.