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Recipes
Creamy Root Vegetable Stew with Gruyère Crostini
By nichc
Heat oil in a Dutch oven over medium heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 tablespoons chopped garlic
- 1 tablespoon chopped fresh rosemary, divided
- 2 1/2 cups (3/4-inch) diced peeled Yukon gold potato (about 1 lb)
- 2 1/4 cups (3/4-inch) diced peeled rutabaga (about 3/4 lb)
- 2 cups (3/4-inch) diced peeled turnip
- 1 1/4 cups (3/4-inch) diced peeled parsnip (about 1/2 lb)
- 2 cups organic vegetable broth
- 2 cups water
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 8 (1/8-inch) slices diagonally cut French bread baguette
- 1/2 cup (2 ounces) shredded Gruyère cheese
Marshmallow Frosting
By nichc
Fluff as frosting or filling
- 4 large egg whites
- 1 Cup ordinary sugar (white or brown)
- 1 pinch of salt
- 1 tsp vanilla essence
Apple-Bread Pudding Cake
By nichc
From food network magazine
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 2 1/2 cups chunky applesauce
- 1/2 cup golden raisins
- 1 teaspoon finely grated lemon zest
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 2 large eggs, separated
- 1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
- 1/2 cup confectioners' sugar
- 3/4 cup apricot preserves
Lemon Cheesecake Bars
By nichc
I love lemon and these bars!
- 1 pkg lemon cake mix
- 1/3 cup butter, softened
- 3 eggs
- 1 pkg (8oz) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- Candied lemon peel (if desired for garnish)
Pan-seared scallops with tomato-corn hash
By nichc
Healthy and fresh
- 3/4 pound jumbo sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons extra-virgin olive oil
- 2 scallions, chopped
- 1 clove garlic, minced
- 3/4 cup frozen corn, thawed
- 1 plum tomato, seeded and chopped
- 1/2 teaspoon balsamic vinegar
- 2 teaspoons chopped fresh cilantro
- 1 cup packed torn lettuce
- Sprinkle scallops with 1/8 salt & 1/8 pepper. Heat 1 teaspoon oil in large nonstick skillet over med-high heat. Add scallops and cook just until browned and opaque in the center, about 3 mins per side
Chunky Apple Cookies
By nichc
Cookies, what else is there to say
- 1 cup firmly packed brown sugar
- 3/4 cup butter, softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup diced, unpeeled apples
- 1 1/2 cups uncooked quick oats (not instant)
- 1/2 cup chopped nuts
- 1/2 cup raisins
Butter Bean Spread
By nichc
A great spread to replace mayo on sandwiches or an alternative to hummus
- 1 16-ounce can butter beans, drained and rinsed
- 1 scallion, sliced
- 1 small clove garlic, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Bloody Mary Mix
By nichc
Mix all ingredients together
- 1 (46oz) can tomato juice
- 2 tablespoons prepared horseradish
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon dry Italian dressing mix
- 1 clove garlic, pressed or minced
- 1 teaspoon dill weed
- Serving = 1 cup
Garlic Monkey Bread
By nichc
Buttery and garlicky, great with pasta or as an appetizer
- 1 stick
- 2-3 cloves garlic, minced
- 1/2 teaspoon Italian Seasoning
- 1 package Grands Biscuits (8 pack)
Oven French Toast
By nichc
A great brunch dish, prepare the night before and bake that morning
- 1 (1 pound) loaf French bread, cut into 1-inch slices
- 1 pint fat-free half-and-half
- 2 cups fat-free milk
- 1 (16-oz) container fat-free egg substitute
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 large apples, peeled and chopped
- 3/4 cup packed dark brown sugar
- 1/4 cup light stick butter, melted