Mirelsonp's profile page
Recipes
Creamy spinach and Mushroom soup
By mirelsonp
1. Heat oil in large pot over medium heat
- 1 tsp olive oil
- 3 slices bacon
- 8 oz mushrooms, trimmed and sliced
- 2 leeks, white and pale green parts, cleaned and sliced
- 1/2 cup dry white wine
- 1 russet potato, peeled and cubed
- 2 cups frozen peas
- 8 oz baby spinach
- 2 Tbsp fresh lemon juice
- 1/4 cup 2% plain Greek-style yoghurt
- Lemon zest for garnish
Pea, Asparagus, and Fava Bean Salad
By mirelsonp
Recipe source: Bon Appetit April 2013 DO AHEAD: Dressing and vegetables can be prepared 1 day ahead
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated Pecorino or Parmesan
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
- Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
Pumpkin Snickerdoodles
By mirelsonp
Recipe source: Allrecipes
- Topping:
- 1 cup shortening
- 1 cup white sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
Roasted Peppers
By mirelsonp
Char the peppers over an opeen flame (on the stove or a grill) until the skin is black but not brittle
- 2 red bell peppers
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 8 basil leaves
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Pasta With Goat Cheese, Lemon, and Asparagus
By mirelsonp
Don't be tempted to buy pre-crumbled goat cheese, despite the time savings - it won't melt as well
- 1 pound fusili or rotini (spiral-shaped pasta)
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 Tbsp finely grated lemon peel
- 2 tsp chopped fresh tarragon plus sprigs for garnish
- 1 5- to 5 1/2-oz log soft fresh goat cheese
Shrimp Boil Macaroni Salad
By mirelsonp
Recipe Source: Better Homes and Gardens - August 2013 Note: Simmering the shrimp shells in the cooking liquid adds...
- 8 oz. elbow macaroni
- 1 lb. medium shrimp
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 qt. reduced-sodium chicken broth
- 1/2 cup chopped onion
- 2 Tbsp. lemon juice
- 2 tsp. Old Bay seasoning
- 4 ears of corn, halved crosswise
- 8 oz. small red potatoes halved lengthwise and sliced 1/8 inch thick
- 8 oz. cooked Andouille sausage, sliced
- 1 tsp. Old Bay seasoning
- 1 tsp. lemon peel
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. snipped fresh thyme
Walnut Crescents
By mirelsonp
Recipe source: Southern Living| December 2016 These snowy crescent-shaped cookies look lovely, and taste as good a...
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup finely chopped toasted walnuts (about 4 1/2 oz.)
- 1 cup powdered sugar, plus more for dusting
Spiced Nuts
By mirelsonp
Toss nuts with oil, salt, paprika and red pepper
- 2 cups mixed nuts
- 1 1/2 Tbsp olive oil
- 1 tsp Kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 2 tsp choped herbs, e.g. thyme
Southwest Pork Stew
By mirelsonp
Recipe source: Southern Living | November 2015
- 1 (16-oz.) jar salsa verde
- 2 cups reduced-sodium chicken broth
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can fire-roasted diced tomatoes
- 1 pound shredded smoked pork, without sauce
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
Cheddar Cornbread Muffins
By mirelsonp
1. Heat oven to 425 degrees F
- 1 1/4 cups all-purpose flour
- 3/4 cup medium (not fne) yellow cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 63 Tbsp grated cheddar cheese, divided
- 2 tbsp butter, melted
- 3/4 cup fresh corn kernels
- 3 Tbsp chopped jalapenos