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Recipes
Black Bean Hummus
By Reen
Cooking Light March 2011
- 1/2 cup chopped fresh cilantro, divided
- 2 tablespoons tahini (roasted sesame seed paste)
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 garlic clove, peeled
- 1/2 small jalapeño pepper, seeded
- 3 (6-inch) pitas
Iced Browned Butter Sugar Cookies
By Reen
1. Preheat oven to 350°. 2
- 9 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 large egg yolks
- 8 ounces all-purpose flour (about 1 3/4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup powdered sugar
- 1 1/2 tablespoons half-and-half
- 1/4 teaspoon vanilla extract
- 1/3 cup pearlized sugar or turbinado sugar
Parmrmesan Cheese Cigarettes
By Reen
1. Preheat oven to 400ºF (200ºC)
- 1 cup (250 mL) freshly, finely grated Parmigiano Reggiano
- 2 tbsp (25 mL) finely chopped chives
- 1/4 tsp (1 mL) cayenne pepper
Baked Pasta with Spinach, Lemon, and Cheese
By Reen
Cooking Light March 2011
- 10 ounce casarecce pasta or fusilli (short twisted spaghetti)
- 1 (5-ounce) package fresh baby spinach
- 1 tablespoon olive oil
- 4 cups chopped onion
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 4 garlic cloves, minced
- 2 1/2 cups 1% low-fat milk
- 1/2 cup dry white wine
- 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon rind
- 1/2 teaspoon black pepper
- Cooking spray
- 3/4 cup panko (Japanese breadcrumbs), divided
Red Couch Recipes: Grandma Utahna Felix's English Toffee
By Reen
Place toasted pecans in the bottom of 8 x8 pyrex pan
- 1 cup salted butter
- 1 cup granulated sugar
- 3 tablespoons water
- 1 cup toasted pecans broken in pieces--Toast in 350 degree oven for about 10 minutes.
- Milk chocolate chips (author uses ghiradelli)
Southwestern Rollups
By Reen
Combine spinach and fajita seasoning in a large nonstick skillet; add broth
- 10 oz pkg frozen chopped spinach, thawed
- 1 envelope fajita seasoning mix
- 1/2 c. chicken broth or water
- 3 (6 oz) pkg refrigerated Southwestern-flavored chicken breast strips, chopped
- 1 can black beans, rinsed and drained
- 1 can yellow corn with red and green bell peppers, drained
- 2 c.shredded Monterey Jack cheese with peppers
- 6 flour tortillas
- Salsa
Meyer Lemon Bars with a Coconut Crust
By Reen
Preheat oven to 350F degrees
- Crust
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup shredded coconut, toasted, cooled
- 12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes
- .............
- Filling
- 1 1/2 cups granulated sugar
- 4 eggs
- 3 tablespoon lemon zest
- 1/2 cup meyer lemon juice
- 2 teaspoons all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Mediterranean Torte
By Reen
From Southern Living
- 1 (32-ounce) package frozen bread dough, thawed
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke heart quarters
- 1 (12-ounce) jar marinated red pepper strips
- 1 (6-ounce) can pitted ripe olives
- 1 pound small fresh mushrooms
- 8 ounces thinly sliced salami
- 8 ounces thinly sliced provolone cheese
- 8 ounces thinly sliced cooked ham
- 1 large egg
- 1 tablespoon water
Peaches & Cream Cinnamon Roll
By Reen
Preheat oven to 375. Grease pie plate
- 1 tube Pillbury Grands Refrigerated Cinnamon Rolls with Cream Cheese Icing
- 8 oz cream cheese, room temperature
- 1 tsp vanilla
- 2 Tb butter, melted
- 1 c Smucker's Peach Preserve
- 1/2 tsp McCormick Ground Nutmeg
- 1/2 tsp McCormick Ground Cinnamon
- 1/4 tsp McCormick Imitation Almond Extract
- 1/4 c diced frozen or fresh peaches
- 1/2 Tb butter
- 1 Tb brown sugar
Gourmet Seasoning Salt
By Reen
Combine all ingredients, stirring until well blended
- 1 cup salt
- 2 teaspoons dry mustard
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery seeds
- 1/4 teaspoon dried dillweed