Foodiewife's profile page
Recipes
Panna Cotta By Mark Bittman
By Foodiewife, A Feast for the Eyes
Mark Bittman Summary One envelope of gelatin is two teaspoons; if you prefer a slightly stiffer concoction, add...
- 3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half
- 1 package (1/4 ounce) unflavored gelatin
- 1 teaspoon vanilla extract (or to taste) or 1 vanilla bean
- 1/2 cup sugar
Tortilla & Black Bean Pie
By Foodiewife, A Feast for the Eyes
This is a colorful and flavorful meatless meal
- 4 (10-inch) flour tortillas
- 2 tablespoons canola oil
- 1 jalapeno chile, minced (remove seeds and ribs for less heat)
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- Coarse salt and freshly ground pepper
- 2 cans (15-ounces each) black beans, drained and rinsed
- 12 ounces beer, or 1 1/2 cups water
- 1 (10-ounce) package frozen corn
- 4 scallions, thinly sliced, plus more for garnish
- 8 ounces cheddar cheese, shredded (2 1/2-cups)
- Sour cream and salsa, as a garnish (optional)
- Cilantro, as a garnish (optional)
Cheesy Cauliflower with Crunchy Panko Crumbs, made Lite
By Foodiewife, A Feast for the Eyes
Roasted cauliflower with a little olive oil, salt and pepper is one of our favorite side dishes, because it's healt...
- For the sauce:
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 tablespoons flour
- 1/2 cup reduced-fat cheddar cheese* (highly recommended brand is Cabot Cheese, grated
- 3/4 cup 1% milk
- 3/4 low-sodium chicken stock
- 1 small garlic clove, minced
- 1 teaspoon dried or fresh thyme (fresh is best)
- 1/8 teaspoon cayenne (optional)
- 1/2 teaspoon Dijon mustard (or dry mustard powder)
- Kosher salt & fresh cracked black pepper, to taste
- For the topping:
- 3/4 cup Japanese Panko Crumbs
- 1 tablespoon olive oil
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
By Foodiewife, A Feast for the Eyes
Combine the butter and vanilla bean seeds in a small bowl
- 6 tablespoons unsalted butter, slightly softened
- 1 vanilla bean, seeds scraped
- 1/4 cup toasted pecans, chopped
- Salt and freshly ground black pepper
- 1 pound Brussels sprouts, trimmed
- 3 tablespoons canola oil
- 3 tablespoons pomegranate molasses
- Seeds from 1 pomegranate
- 1 lime, finely zested
- 1 tablespoon finely grated orange zest
Entomatadas
By Foodiewife, A Feast for the Eyes
Never heard of Entomatadas? They're hard to find in Mexican restaurants, but they're a genuine Mexican dish
- 8 Roma tomatoes
- 1 onion, divided
- 1 fresh jalapeno
- 4 cloves fresh garlic, peeled
- 1/2 teaspoon cumin
- 1/2 teaspoon coarse salt (decrease if using table salt)
- 1/2 teaspoon fresh coarse black pepper
- 1/2 cup fresh cilantro
- 1 dozen corn tortillas
- 1 1/2 tablespoons vegetable oil
- 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
- Sour cream, for garnish
- 1 cup Queso Fresco (optional Mexican cheese, for garnish)
- Sliced avocado, for garnish, optional
Light Orange-Lime Vinaigrette
By Foodiewife, A Feast for the Eyes
We tested a number of methods in search of low-fat vinaigrette and dressing recipes, and discovered that using frui...
- 2 2 2 cups orange juice
- 3 3 2 tablespoons juice from 2 limes
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 tablespoon honey
- 1 1 1 tablespoon minced shallot
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground black pepper
Sticky Toffee Date Cake
By Foodiewife, A Feast for the Eyes
Preheat the oven to 350 degrees F
- For the Sauce:
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Ranch Potatoes
By Foodiewife, A Feast for the Eyes
Source: American Profile Magazine
- 4 large baking potatoes
- 4 ounces neufchatel or cream cheese, softened
- 1/4 cup light sour cream
- 1/2 medium yellow onion, finely chopped
- 1 cup shredded Cheddar cheese
- 3 ounces bacon bits
- 1/4 teaspoon salt
- 1/2 cup 2% reduced-fat milk, scalded
- 1 (1-ounce) package dry ranch dressing mix
- 4 green onions, finely chopped (green and white parts)
Chocolate Mocha Cake with Raspberry Buttercream Filling & Chocolate Fluff Frosting
By Foodiewife, A Feast for the Eyes
One bite of this chocolate mocha cake gives your tongue a combination of a moist chocolate cake, with a perfect ba...
- CAKE:
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cups unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
- 1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1cup; or 1 tablespoon vinegar with milk to equal 1 cup)
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla extract
- RASPBERRY FILLING:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup seedless raspberry jam
- 1 1/2 cups confectioners' sugar
- FROSTING:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 6 ounces bittersweet chocolate, melted and slightly cooled
- 2 cups marshmallow cream (7-ounce jar)
- 1/4 teaspoon almond extract
- 6 tablespoons confectioners' sugar
Lemon Cream Roulade - guest post from SprinkleBakes | Delicieux
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees
- Cake:
- 4 eggs
- 3/4 cup extra-fine granulated sugar
- 1 tbsp. oil
- 2 tbsp. buttermilk
- 2 tsp. lemon extract
- 3-4 drops yellow liquid food coloring
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- Lemon cream filling:
- 1 cup + 2 tbsp. heavy whipping cream
- 1/2 cup granulated sugar
- 4 oz. cream cheese, slightly softened
- 2 tsp. lemon extract