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Recipes
Coconut Rice with Sweet Chili Sauce
By Foodiewife, A Feast for the Eyes
The rice is easy to make in 30 minutes
- 1 cups long-grain white rice
- 1 3/4 cups water
- 1/2 cup coconut milk
- 2 tablespoons sweet chili sauce
Chunky Split Pea Soup with Ham
By Foodiewife, A Feast for the Eyes
This is my favorite pea soup recipe, so far
- 2 to 3 smoked ham hock or 1 large smoked ham shank (see instructions below for ham stock)
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 celery stalks, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 pound bag (or about 2 heaping cups) split peas, rinsed and picked through
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 quarts mixed ham and chicken stock (or stock of choice)
- 2 Yukon gold potatoes, diced
- 2 teaspoons Old Bay Seasoning (or smoked or hot paprika or combination)
- Salt and freshly ground black pepper, to taste
FrenchStyle Chicken Pot Pie
By Foodiewife, A Feast for the Eyes
This recipe uses a convenience product – puff pastry – which makes a wonderful pastry topping for the chicken ...
- 1 whole chicken (3 pounds) cut into 8 pieces, skin on
- 2 slices bacon, diced
- 1 medium onion, peeled and diced
- 2 large carrots, peeled and diced
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- 1 cup Madeira wine
- 2 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons sugar
- 12 pearl onions, peeled
- 15 baby carrots, peeled (see note)
- 1 tablespoon butter
- 8 ounces shiitake mushrooms, stems removed, quartered
- 2 egg yolks
- 2 sheets puff pastry
Lighter Berry Cheesecake
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 300F. Coat a 9-inch springform pan with cooking spray
- Cake:
- Cooking spray
- 1/2 cup graham cracker crumbs
- 3/4 cup, plus 2 teaspoons, sugar, divided
- 1 tablespoon butter, melted
- 1 pound 2% reduced-fat cottage cheese
- 1 (8-ounce) block reduced-fat cream cheese, softened
- 3/4 cup reduced-fat sour cream
- 3 tablespoons all-purpose flour
- 2 eggs, room temperature
- 2 egg whites, room temperature
- 1 teaspoon vanilla extract
- Topping:
- 4 cups strawberries or blackberries
- 1/3 cup seedless raspberry jam or orange marmalade
Glazed Doughnuts
By Foodiewife, A Feast for the Eyes
I spotted this recipe on "Colleen's Recipes" food blog
- Simple Sugar Glaze:
- 2 envelopes of dry active yeast (or 2 scant tablespoons) NOTE: I used SAF Instant Yeast
- 1/4 cup warm water
- 1 1/2 cups warm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs (room temperature)
- 1/3 cup butter flavored Crisco*
- 5 cups all purpose flour
- 1/3 cup melted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 tablespoons hot water
- I used organic vegetable shortening and 2 tsp of LorAnn Sweet Buttery Dough Emulsion, because it's all I had
Olallieberry Pie & The Barefoot Contessa's Perfect Pie Crust
By Foodiewife, A Feast for the Eyes
There are really two recipes here
- CRUST:
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons ice water, about 1/2 cup
- BERRIES:
- 8 cups of olallieberries, or any kind of fresh berries in your area
- 1 cup sugar, less, if the berries aren't tart
- 2 tablespoons Clearjel (from King Arthur flour), or 2 tablespoons flour or cornstarch (whichever thickener you prefer)
- 1 tablespoon fresh lemon juice
- 1 pinch kosher salt
- 1 egg and splash water (optional)
Pan-Fried Chicken Breasts with Walnut Aillade adapted from Cooking With The Two Fat Ladies by Wright and Paterson
By Foodiewife, A Feast for the Eyes
In a food processor finely grind the walnuts and garlic
- 1/2 cup walnut pieces
- 3 to 4 large garlic cloves
- 1 tbs cold water
- 2/3 cup walnut oil
- a handful of minced parsley
- 6 boneless skinless chicken breast halves
- 1 & 1/4 cup plain yogurt
- the juice of a lemon
- kosher salt and freshly ground black pepper
- olive oil
Southern Coconut Cake
By Foodiewife, A Feast for the Eyes
A light and tender layer cake with the flavor of coconut through and through
- For the cake:
- 5 large egg whites
- 1/2 cup (118 ml, 4 fl oz) whole milk
- 1 tablespoon coconut flavoring
- 3 cups (340 grams) cake flour
- 2 1/3 (470 grams) cups sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (237 ml, 8 fl oz) unsweetened coconut milk
- For the Cream Cheese Buttercream Frosting:
- 8 ounces (227 grams) cream cheese, room temperature
- 1/2 cup (113 grams) unsalted butter, room temperature
- 4 cups (455 grams) powdered sugar, sifted
- 1-3 tablespoons unsweetened coconut milk or regular milk
- 1 teaspoon coconut flavoring
- 1 cup (85 grams) unsweetened coconut
- For the Whipped Cream Cheese Filling:
- 1 cup of the Cream Cheese Buttercream Frosting (above)
- 1 cup (237 ml, 8 fl oz) heavy whipping cream
Jelly-Filled Berliners
By Foodiewife, A Feast for the Eyes
Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a stan...
- 17.62 oz. (4 cups) unbleached all-purpose flour
- 1 ⁄3 cup sugar, plus more for coating the Berliners
- 1 Tbs. plus 1-1⁄2 tsp. instant yeast
- 3 ⁄4 tsp. fine sea salt or kosher salt
- 1 cup room temperature milk (70°F to 78°F)
- 2.5 oz. (5 Tbs.) unsalted butter, softened
- 2 large eggs
- 2 large egg yolks
- 1 tsp. grated lemon zest
- 2 tsp. pure vanilla extract
- Vegetable oil, for frying
- 6 Tbs. raspberry jam
Roasted Carrot & Ginger Soup
By Foodiewife, A Feast for the Eyes
This soup has helped me to turn a new leaf on my dislike for cooked carrots
- VARIATION/OPTIONAL:
- 1 pound whole organic carrots
- 1-2 stalks fresh celery, minced
- 1 tsp grated fresh ginger (use more, if desired,
- but be warned that the ginger can be a dominant flavor and can also taste very hot and spicy)
- 1-2 shallots, minced (or 1/2 yellow onion, minced)
- 1 clove garlic, minced
- 2 tsp coarse salt (to taste)
- 1/2 tsp white pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 quart quality organic chicken (or vegetable) stock
- 1/4 cup dry white wine (I use Sauvignon Blanc)
- 1/8 cup fresh orange juice, to taste
- Garnish: Fresh chives or chervil
- coconut milk or
- heavy cream for a richer flavor
- use cilantro instead of chives for a Thai twist