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Recipes
VEGETARIAN - BHEL POORI
By akselden
1. To make the green chutney: Combine all of the ingredients in a blender and process to a puree
- GREEN CHUTNEY:
- 1 1/2 C. firmly packed fresh cilantro leaves
- 1/2 C. firmly packed fresh mint leaves
- 2-3 fresh, hot green chilies, stemmed
- 2 -inch piece of fresh ginger, peeled and cut into chunks
- 1 bunch scallions, trimmed, white parts only
- Juice of 2 lemons
- 1 T. sugar
- 1/2 tsp. salt
- 1/4 C. water
- TAMARIND CHUTNEY:
- 1 T. canola oil
- 1 tsp. cumin seeds
- 1 tsp. powdered ginger
- 1/2 tsp. cayenne
- 1/2 tsp. garam masala
- 2 C. water
- 1 1/4 C. sugar
- 3 T. tamarind concentrate*
- 1/2 package (400 grams) bhel poori mix (Indian puffed rice)**
- 1/2 red onion, chopped
- 1 tomato, chopped
- 1 boiled potato, peeled and chopped (optional)
FETTUCCINE - GOODFELLOW'S GARLIC
By akselden
1. Preheat oven to 350 degrees
- 1 lb. fresh fettuccine
- 1/2 lb. chantrelle mushrooms
- 1 T. shallots
- 15 cloves of roasted garlic
- 1/4 head of fresh broccoli
- 1 red pepper, julienned
- 1 T. of butter
- 2 1/2 C. of heavy whipping cream
MUFFINS - CHEDDAR APPLE
By akselden
1. Heat oven to 375°F. Grease and flour six 7-ounce pottery cups; place on rimmed baking sheet
- 1/4 lb. sharp Cheddar cheese
- 2 1/4 C. unsifted all-purpose flour
- 1 T. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 C. coarsely shredded, unpeeled, cored red cooking apple (1 large apple)
- 1/2 C. chopped walnuts
- 1/3 C. butter or margarine
- 1/3 C. maple syrup
- 2/3 C. milk
- 1 large egg
HOLIDAY SALAD
By akselden
In small bowl combine oil and 3 tbsp lemon juice; season with salt and pepper
- 3/4 cup olive oil
- 4 tbsp fresh lemon juice, divided
- Salt and pepper to taste
- 1 large apple, peeled and cubed
- 1 ripe avocado, halved, peeled and cubed
- 5 large endive, trimmed
- 1 cup cooked corn
- 1 cup diced Gruyere cheese
- Pomegranate seeds for garnish
Veggie "Paper" Salad
By akselden
1. Wash vegetables and pat dry Discard the radish leaves and trim off the roots
- 2 bunches arugula or other small leafy greens (such as pea shoots)
- 1 large bunch radishes
- 1 fennel bulb
- 1 English cucumber
- Chopped chives for garnish
- 1 recipe Fresh Orange Vinaigrette (recipe below
BREAD - STUFFED ROSEMARY
By akselden
1. In small saucepan, heat 1/4 C
- 1/4 C. sunflower oil
- 1 T. snipped fresh rosemary or 1 1/2 tsp. dried rosemary
- 1 package active dry yeast
- 1 1/4 C. warm water (110-115 degrees)
- 3 3/4 C. all purpose flour
- 1 tsp. salt
- 2 C. finely chopped red onion
- 4 cloves garlic, minced
- 2 T. sunflower oil
- 4 C. chopped fresh spinach or kale, stems or ribs removed
- Pepper
- 6 oz. cold smoked salmon, cut into 1/2 inch pieces
- 2 T. grated parmesan cheese
- 1 egg beaten
CHICKEN - ASIAN GRILLED WINTER ROLLS
By akselden
1. Divide rice evenly among wrappers and spread about 1/4" thick
- FOR SCALLION SOY DIPPING SAUCE:
- 1 C. cooked white rice
- 4 spring roll wrappers
- 4 T. teriyaki sauce
- 1 boneless, skinless chicken breast, grilled and thinly sliced
- 1/4 C. alfalfa sprouts
- 1/2 C. red and yellow bell peppers, thinly sliced
- 1/4 C. chopped cilantro
- 1/4 C. soy sauce
- 3 scallions, thinly sliced
QUESO DEL PAIS SALAD WITH MOJO ISLENO VINAIGRETTE
By akselden
Blend vinaigrette ingredients thoroughly
- FOR SALAD:
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/8 cup fresh lemon juice
- 1 clove garlic, peeled and finely minced
- 1 tablespoon dried oregano
- 1/4 bunch fresh cilantro, finely chopped
- 5 basil leaves, finely sliced
- 2 tablespoons granulated sugar
- 2 shallots, peeled and finely minced
- salt and pepper to taste
- 1/2 pound Queso del Pais cheese diced
- small (or fresh mozzarella or fetal
- 1 medium red onion, peeled and sliced very thinly
- 4 ounces frisee, roughly sliced
- 8 ounces grape tomatoes, halved
- 1/2 large carrot, peeled and thinly shaved for optional garnish
BARS - PEANUT BUTTER
By akselden
No bake bars
- 1 C. creamy peanut butter
- 1/2 C. margarine
- 1 6 oz. pkg. butterscotch chips
- 1 6 oz. pkg. chocolate chips
- 1 pkg. miniature marshmallows
- 1 1/2 C. rice krispies
HERBED CHICKEN
By akselden
In a large saute pan over medium-high heat, melt butter with olive oil
- 4 Tbs. (1/2 stick) unsalted butter
- 2 Tbs. extra-virgin olive oil
- 6 boneless, skinless chicken breast halves
- Salt and freshly ground pepper, to taste
- 1/3 cup chopped fresh herbs (flatleaf
- parsley, chervil and chives)
- 3 garlic cloves, minced
- 1 lb. baby zucchini, halved
- 1 lb. baby pattypan or crookneck
- squash, halved
- 2 pints cherry tomatoes, halved
- 1/2 cup water
- 1 Tbs. chicken demi-glace