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Recipes
Fresh Pumpkin, Apple and Oat Muffins
By Foodiewife, A Feast for the Eyes
This year I decided to make my own pumpkin puree
- 1 1/ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon fresh ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree (See below for instructions)
- 1/3 cup unsalted butter, melted and cooled
- 1/3 cup buttermilk
- 1/3 cup diced apple
Olallieberry Iced Hand Pies (& Blitz Puff Pastry Dough)
By Foodiewife, A Feast for the Eyes
If you've never heard of Olallieberries, it might be that you don't live on the Coast of California
- PASTRY:
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (16-tablespoons) cold unsalted butter
- 1/2 cup cold sour cream
- Egg wash (one beaten egg with a splash of water, whisked)
- FILLING:
- 2 cups olallieberries (or blueberries, raspberries, or blackberries, fresh or frozen)
- 1/4 cup sugar
- 1 tablespoon Instant ClearJel*
- 2 teaspoons lemon juice
- GLAZE:
- 1 cup powdered sugar
- 1 teaspoon Instant Clearjel
- Enough cream to make a spreadable icing
- Note: Instant Clearjel can be purchased at King Arthur Flour.com I have found that this ingredient is the best way to firm up my fruit pies and fillings. Otherwise, you can use cornstarch or tapioca, but the results won't be as great.
Pressure Cooker Creme Caramel
By Foodiewife, A Feast for the Eyes
This recipe is slightly adapted from Hip Pressure Cooking
- For the caramel:
- 3/4 cup sugar
- For the creme:
- 2 cups whole milk
- 5 eggs, (4 whole plus one yolk)
- 1 Tbsp. Vanilla Extract (1 stick vanilla bean)
Strawberry Cheesecake Ice Cream
By Foodiewife, A Feast for the Eyes
To make the strawberry puree: Place the unsweetened frozen strawberries in a large bowl and thaw
- Strawberry Cheesecake Ice Cream Recipe:
- 2 cups (480 ml) half-and-half
- 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract
- 4 ounces (115 grams) cream cheese, room temperature
- 3 large (60 grams) egg yolks
- 2/3 cup (130 grams) granulated white sugar
- 2/3 cup (160 ml) strawberry puree (sauce)
- 1 cup fresh strawberries, chopped (optional)
- Note: Half and Half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
- For the Strawberry Puree (Sauce):
- 1 - 20 ounce bag (570 grams) of frozen unsweetened strawberries or 20 ounces of fresh strawberries
- 1/4 - 1/3 cup (50 - 65 grams) granulated white sugar, or to taste
- Freshly squeezed lemon juice, optional
- Optional Cheesecake Crust:
- 3/4 cups graham cracker crumbs (5 graham crackers)
- 3 Tablespoons cup butter, melted
- 3 Tablespoons sugar
Parmesan Panko Chicken
By Foodiewife, A Feast for the Eyes
This easy chicken parmesan was on the table within an hour-- the panko adds an extra crunch that everyone will love
- LEMON VINAIGRETTE:
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce
By Foodiewife, A Feast for the Eyes
This recipe is slightly adapted from Fine Cooking Magazine
- 3 Tbs. olive oil
- 2 (28-oz.) cans whole tomatoes
- 1 large yellow onion, halved and thinly sliced
- 1-1/4 tsp. kosher salt
- 2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
- 1/2 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp. crushed red pepper flakes
- 1 lb. rigatoni
- 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
- olive oil
- 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
- 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)
Scandinavian Almond Cake
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees
- 2 1/2 cups sugar
- 2 eggs
- 2 teaspoons almond extract
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 8 ounces butter, melted (2 sticks)
Pressure Cooker Weeknight Paella with Chicken and Sausage
By Foodiewife, A Feast for the Eyes
Heat the saffron with the chicken broth and defrost the peas: In a small saucepan, heat the broth to a simmer, then...
- 1 1/2 cups low sodium chicken broth
- Big pinch of saffron threads (roughly equal to 1/4 teaspoon)
- 1 cup frozen peas
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound (3 to 4) boneless skinless chicken thighs (or chicken breast), cut into 1 inch pieces
- 6 ounces (about 2 links) chorizo or other spicy sausage, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 1/2 cups (325 grams) short or medium grain rice
- 2 tablespoons chopped parsley
Pumpkin Pecan Streusel Coffee Cake
By Foodiewife, A Feast for the Eyes
This layered coffee cake is super moist and tender, because it has sour cream in it--yum! There is a layer of pumpk...
- CAKE:
- 1/2 cup butter
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- PUMPKIN LAYER:
- 1 (15-ounce) cans pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves OR
- 2 teaspoons pumpkin pie spice, in lieu of cinnamon, ginger and cloves
- 2 eggs
- 1/2 cup evaporated milk
- PECAN STREUSEL:
- 1 cup pecans, chopped
- 3/4 stick butter, melted
- 3/4 cup flour
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
Lemon and feta dip
By Foodiewife, A Feast for the Eyes
Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth
- Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth.
- Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme.
- Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.