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Recipes
Chicken - Breasts [Gr] 'Moroccan
![Chicken - Breasts [Gr] 'Moroccan](/images/local/defaultImg_thumbSqPr.jpg)
By Kwasome
Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch...
- 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Crab - Cakes 'Maryland'
By Kwasome
** The amount of bread crumbs you add will depend on the crabmeat’s juiciness
- Crab Cakes
- 1 lb lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments
- 4 medium scallions , green part only, minced (about 1/2 cup)
- 1 Tbs fresh parsley leaves or cilantro, dill, or basil,
- chopped
- 1 1/2 tsp Old Bay seasoning
- 2 Tbs dry bread crumbs , or up to 1/4 cup (see headnote)
- 1/4 cup mayonnaise
- Table salt and ground black pepper
- 1 large egg
- 1/4 cup unbleached all-purpose flour
- 1/4 cups vegetable oil
Chicken - Breast [CP] 'Stuffed Green Chili
By Kwasome
Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper
- 4 boneless skinned chicken breast halves, pounded thin
- 3 oz cream cheese
- 3/4 cups shredded Cheddar or Monterey Jack cheese
- 4 oz green chilies
- 1/2 tsp chili powder
- salt and pepper to taste
- 1 can cream of Something soup
- 1/2 cup hot enchilada sauce
Pasta 'Asparagus, Arugula, Walnuts & Blue Cheese
By Kwasome
*ATK"Cavatappi is a short, tubular corkscrew-shaped pasta
- 1 tablespoon table salt
- 1/2 teaspoon table salt
- 1 pound cavatappi
- 5 tablespoons extra-virgin olive oil
- 1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
- 1/2 teaspoon ground black pepper
- 1 cup walnuts , chopped
- 4 cups arugula (lightly packed), washed and dried thoroughly
- (about 1 bunch)
- 6 ounces blue cheese , preferably Roquefort, crumbled
- 2 tablespoons cider vinegar
- 1 Granny Smith apple , peeled, for grating over pasta
Dressing 'Honey Mustard'
By Kwasome
Whisk Honey, Mustard & H2O together in mixing bowl until evenly distributed
- 1 Tbs Honey
- 2 Tbs Dijon Mustard
- 2 tsp H2O
Rice 'Balinese Yellow
By Kwasome
1 Place the rice in a large bowl and add cold water to cover by 3 inches
- 3 cups jasmine rice
- 1- 1/2 cups coconut water or plain water
- 1- 1/2 cups chicken broth, homemade or canned low-sodium
- 3/4 cup coconut milk
- 1 stalk fresh lemongrass, trimmed and flattened with the side of a cleaver, or 1 teaspoon grated lemon zest
- 4 slices fresh galangal or ginger (each 1/4 inch thick), lightly crushed with the side of a cleaver
- 1/2 tsp ground turmeric
- 1 Tbs salt
Dressing - Blue Cheese 'Creamy'
By Kwasome
1 Mash soften cheese w/ fork in a bowl
- 6 oz Double Cream Blue Cheese - room temp.
- 1/2 cup Heavy Cream
- 1/2 cup Sour Cream
- Salt & Pepper
- 2 pinches Ground Cayenne Pepper
Bread - Pumpkin 'Pie'
By Kwasome
"This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 3 tsp pumpkin pie spice
- 1 tsp salt
- 3 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup water
Salsa 'Arbol Chile
By Kwasome
- *** Winter '10; a little too much chipotle
- 1/2 ounce (about 16) chile de arbol
- 6 large garlic cloves, unpeeled
- 1 pound (10 to 12 medium) tomatillos, husked and rinsed
- Salt
- Sugar, about 1/2 teaspoon (optional)
Pasta 'Primevera'
By Kwasome
*ATK"prefers the hearty strands of egg-enriched fettuccine (usually sold in 12-ounce boxes)
- 2 tablespoons unsalted butter
- 1 small onion, chopped fine
- 8 ounces white mushrooms, quartered
- Table salt and ground black pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup heavy cream
- 12 ounces egg-enriched dried fettuccine (see note)
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch pieces
- 1 medium zucchini cut into 1/2-inch dice
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup thinly sliced fresh basil leaves