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Recipes
Celery Root Soup with Granny Smith Apples and Chive Oil
By CorbettCook
330 calories 4 g protein 20 g fat (3 g
- Sea salt
- 3 Tbsp. extra-virgin olive oil
- 2 medium celery roots , peeled and cut into 1-inch cubes
- 2 stalks celery , chopped
- 1 large onion , chopped
- 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
- 1 bay leaf
- 1 cup thick Cashew Cream
- Salt and freshly ground black pepper to taste
- 1 unpeeled Granny Smith apple , very finely diced
- 2 TBS. Chive oil
- Chive Oil
- 1 small bunch chives
- 1/2 cup canola oil
- Pinch sea salt
- Freshly ground pepper
Creamy Confetti Pasta Salad
By CorbettCook
Boil pasta and drain. Rinse with cold water, drain and put in a large bowl
- 1 package (12oz - 375g) short pasta
- (eg. Rotelle)
- • 2 cups 1% Friendship Lowfat
- Cottage Cheese
- • 1 tablespoon fresh lemon juice
- • 1 tablespoon Dijon mustard
- • 1/4 cup freshly grated Parmesan
- cheese
- • 1/2 teaspoon pepper
- • 1 teaspoon salt
- 1/3 cup chicken or vegetable stock
- • 1 yellow pepper, finely chopped
- • 1 red pepper, finely chopped
- • 1 cup grape tomatoes, whole
- • 4 green scallions, chopped
- • 1/3 cup black olives, sliced
- • 2 stalks of cut celery, finely chopped
- • 1/2 cup fresh basil chopped finely
- (food processor recommended)
- • 1/2 cup fresh parsley chopped finely
- (food processor recommended)
Marcia's Deviled Eggs
By CorbettCook
1. Place eggs in a medium saucepan and cover with cold water
- 6 eggs
- 1/4 cup mayonnaise salt to taste
- 1 Tbs. pickle relish
- 1 dash hot pepper sauce
- Paprika, for garnish
Dishpan Chocolate Chip Cookies
By CorbettCook
Mix the white and brown sugar with the oil, eggs, and vanilla
- 2 * 2 cups brown sugar
- 2 * 2 cups white sugar
- 2 * 2 cups oil
- 4 * 4 eggs
- 2 * 2 tsp vanilla
- 2 * 2 tsp baking soda
- 1 * 1 tsp salt
- 1 1/2 * 1 1/2 cups oatmeal
- 4 * 4 cups flour
- 4 * 4 cups Rice Krispies
- 1 * 1 bag chocolate chips
Raspberry Sauce for Salmon
By CorbettCook
Whisk together and pour over cooked salmon
- 2 Tbs. white vinegar
- 2 Tbs. raspberry preserves
Pumpkin and Ginger Soup
By CorbettCook
A warming soup for a chilly day,lovely for a Winter dinner party! I serve this with nice crusty rolls
- 2 large parsnips
- 60 ml butter
- 5 ml sunflower oil
- 30 ml grated fresh ginger or 10 ml ginger paste
- 1 kg pumpkin, peeled and cut into chunks
- 2 large parsnips, peeled and cubed
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 1 sprig celery leaves
- 7 ml medium-strength curry powder
- 2 ml dried chili pepper flakes
- freshly grated nutmeg
- 30 ml cornflour (for thickening)
- 500 ml homemade chicken stock
- 500 ml milk
- salt
- milled black pepper
- 60-125 ml cream
Green and Yellow Bean Salad
By CorbettCook
Yellow wax beans in the salad complement a traditional green bean salad nicely
- 3/4 pound wax beans, trimmed
- 3/4 pound green beans, trimmed
- 2 cups chopped tomato
- 1 tablespoon sherry vinegar
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced fresh basil
- 1/2 cup (2 ounces) crumbled feta cheese
Pumpkin Ginger Soup
By CorbettCook
In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar
- 2 cans pumpkin puree
- 3 cans chicken broth
- 1 can pear nectar
- 1/3 cup creamy peanut butter
- 2 cloves garlic,finely chopped
- 2 tablespoons grated ginger root
- 2 tablespoons finely chopped green onion
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Toasted pumpkin seeds(optional)
- Chopped chives (optional)
Mushroom & Rice Casserole
By CorbettCook
Combine first 4 ingredients and cook in a 9x9 pan at 350 for 45 minutes
- 1 can French Onion Soup
- 1 can beef broth
- 5 tsp. butter
- 1 5-oz. pkg yellow rice
- small jar of sliced mushrooms, drained
Meathead's Memphis Dust
By CorbettCook
Meathead's Memphis Dust is the perfect recipe for a good grilling and BBQing rub
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika or smoked paprika
- 1/4 cup Kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
- up to 2 tablespoons crushed dried chipotle, cayenne, chili powder, or other hot pepper, optional