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Recipes
Italian Ricotta Pie with Candied Pistachios
By Foodiewife, A Feast for the Eyes
This Ricotto Pie is a traditional Italian Eastern dessert
- For the crust:
- 3 cups all-purpose flour (I used organic whole wheat pastry flour0
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 sticks (12 tablespoons) unsalted butter (chilled)
- 3 large eggs
- 3 to 4 tablespoons ice water, or as much as needed
- For the filling:
- 1 1/2 pounds of ricotta
- 3/4 cup sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 teaspoon almond extract OR
- 2 teaspoons Almond Emulsion (available from King Arthur Flour.com)
- 1/2 teaspoon cinnamon
- Zest of one orange
- 1/2 cup of diced candied orange peel
- Optional:
- 1/4 cup finely chopped candied pistachios
Peanut Butter Chewies (No Bake Cookies)
By Foodiewife, A Feast for the Eyes
Personally, I'm not a HUGE fan of peanut butter
- 1 cup sugar
- 1 cup Karo light corn syrup
- 1 cup peanut butter, creamy or chunky
- 6 cups cornflakes or other crispy corn cereal
- Good quality milk or dark chocolate, for dipping or drizzling (optional)
Lemon Chicken Breasts (Ina Garten)
By Foodiewife, A Feast for the Eyes
This recipe comes from Ina Garten's most recent cookbook 'How Easy Is That?" She's right
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Salad of the Goddesses with Poached Shrimp
By Foodiewife, A Feast for the Eyes
For the shrimp: In a large saucepan, combine 2 1/2 quarts water with the salt, red pepper flakes, black peppercorns...
- Shrimp:
- 1 tablespoon kosher salt
- 1/4 teaspoon red pepper flakes
- 5 to 6 black peppercorns
- 3 to 4 cloves garlic, peeled and bashed
- 2 bay leaves
- 1 lime, cut into slices
- 1 small bunch fresh parsley
- 2 pounds shrimp (U16 or U20 size), in the shells
- Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/4 cup chopped green onions
- 2 tablespoons fresh lemon juice
- 2 teaspoons anchovy paste
- 1 small clove garlic
- Kosher salt and freshly ground pepper
- Salad:
- 2 heads romaine
- 1 head Bibb lettuce
- 1 hothouse cucumber
- 1/2 cup shaved red onion
- 1/2 cup drained and sliced pepperoncinis
- 1/2 cup chopped green onions
- 1 orange bell pepper, julienned
Apple Cider Caramel Cookies
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 350 degrees F (190 degrees C)
- 1 cup unsalted butter, nearly melted
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 1 (14 ounce) bag Kraft Caramels
A Rich Potato, Shallot, and Fresh Herb Pie
By Foodiewife, A Feast for the Eyes
Preheat oven to 375F. Roll out the chilled pastry dough in a circle about 1/16-inch thick
- For this recipe you will need:
- • 1 recipe pastry dough, flattened into a disc and chilled
- • 2 lb Yukon Gold or other yellow potatoes, peeled
- • 1/2 tablespoon extra virgin olive oil
- • 3/4 cup shallots, minced
- • Salt & pepper to taste
- • 3 large eggs
- • 3/4 cup cream or half & half
- • 3/4 cup Swiss cheese, freshly grated, optional
- • 1 teaspoon fresh thyme, minced
- • 2 tablespoons fresh parsley, minced
- • 2 tablespoons fresh chives, finely sliced
- • 2 clove garlic, finely minced
- Egg Wash:
- • 1 egg yolk
- • 1/2 tsp Water
Eggs in Purgatory with Artichoke Hearts, Potatoes, and Capers
By Foodiewife, A Feast for the Eyes
What I like about this recipe, is that it's a One Dish Wonder
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 (8- to 10-ounce) package frozen artichoke hearts, thawed, drained
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
- OPTIONAL: Mushrooms would be a great substitute for artichokes hearts, or in addition to!
Artichoke Lemon Spread
By Foodiewife, A Feast for the Eyes
Mince the parsley and thyme roughly with the garlic and lemon peel
- 1 14-ounce can of artichoke hearts in water (unseasoned)
- 1/4 cup parmesan cheese
- 1/8 c. finely chopped parsley
- a few small sprigs of thyme, minced
- 2 cloves of garlic
- 1 t. lemon peel, finely minced
- 2 t. lemon juice
- 3 T. olive oil
- salt, pepper
Coconut Pudding...from the kitchen of One Perfect Bite inspired by Goya Foods
By Foodiewife, A Feast for the Eyes
1) Combine coconut milk, sugar, cornstarch and salt in a medium saucepan set over medium-high heat, stirring to dis...
- Optional:
- 2 cans (13.5 oz. each) coconut milk
- 2/3 cup sugar
- 1/2 cup corn starch
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract
- Toasted coconut
- Ground cinnamon
Tortellini Spinach Salad with Balsamic Tomato Vinaigrette
By Foodiewife, A Feast for the Eyes
Recipe Source: from My Kitchen Cafe (www
- Salad:
- 20 ounce package refrigerated cheese tortellini
- 1 (14.5 oz.) can quartered artichokes
- 1 (9 oz.) bag fresh baby spinach
- 1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red onion
- Dressing:
- 9 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 tablespoon tomato paste
- Salt and pepper to taste (about 1/8 teaspoon each)
- 3/4 cup olive oil