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Recipes
Curried Lentil Hummus
By akselden
1 Heat 1/4 cup olive oil in a saucepan over medium heat
- 1/4 cup olive oil
- 1 small chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound sliced white mushrooms
- 1 chopped garlic clove
- 2 cups water
- 1/2 cup lentils
- 1/4 cup goat cheese
- 1 teaspoon curry powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon each salt and pepper
- 2 tablespoons chopped fresh parsley
TUSCAN TUNA AND WHITE BEAN SALAD
By akselden
Drain the tuna well and place it in a bowl
- 2 cans (6 ounces each) albacore tuna
- 2 1/2 cups cooked cannellini (white kidney) beans, or 2 12-ounce cans, rinsed and well drained
- 1 pint cherry tomatoes, cut in half
- 3 ribs celery, peeled of their strings and sliced
- 1/8 - to 1/4-inch thick
- 3 green onions, cut into 1/8-inch slices,
- including tender green parts
- 1/4 to 1/2 cup extra-virgin olive oil
- Juice of 2 lemons
- Salt and freshly ground pepper, to taste
- Lettuce for salad
BREAD - BANANA CHOCOLATE CHIP
By akselden
1. Preheat oven to 350 degrees
- 2 C. all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 C. butter, softened
- 3/4 C. sugar
- 2 eggs
- 3 very ripe bananas, mashed (1 1/2 C.)
- 1 tsp. vanilla extract
- 1/2 C. chocolate chips
- 1 C. chopped pecans (optional)
- Cooking spray
Chicken Breasts with Mushrooms & Sundried Tomato Cream Sauce
By akselden
Trim chicken breasts of any excess fat
- 8 large Boneless Skinless Chicken Breast Halves
- 6 Tbs Butter
- 1 cup Flour
- 1 tsp. Salt
- 1 tsp. White Pepper
- 4 Tbs Sherry, warmed
- 2 .Tbs Sundried Tomato Pesto
- 2 Tbs Flour
- 1 cup Water
- 1.5 oz Glace de Poulet Gold®-
- 1 pint Sour Cream or Creme Fraische
- Salt and Pepper
- 2 Tbs. Red Currant Jelly
- Grated Parmesan Cheese
- Fresh Whole Mushrooms
- 3 Tbs.Butter
Chicken Saute Paprika
By akselden
Skin and bone 4 chicken breasts and cut each in half
- 4 chicken breasts
- 2 Tbs, mild olive oil
- 2 cloves chopped garlic
- 1 Tbs, Hungarian Paprika (Mild or Hot).
- 1 cup chopped tomato,
- 1 thinly sliced green Anaheim pepper or bell pepper,
- Ground pepper
- 1 cup water,
- 1/2 cup Sour cream
Provencal Olives and Artichokes
By akselden
Drain artichokes and olives
- 1 can (14 oz.) artichoke hearts (not the marinated kind in the jar), drained
- 2 cans (DR Wt. 6 oz.) whole black olives, drained
- 3/4 cup white-wine vinegar
- 3/4 cup olive oil
- 1-1/2 tablespoons capers
- 2 cloves garlic, sliced
- 2-3 tablespoons chopped fresh chives
- 2-3 tablespoons chopped fresh parsley
- 1-2 tablespoons dried Herbes de
- Provence (can be purchased in specialty food departments)
Grilled Ciabatta with Za'atar
By akselden
1. Prepare a medium-hot charcoal fire or preheat a gas grill
- 1 1/2 tsp. sesame seeds
- 2 tsp. za' atar*
- 1 six-inch-long chunk flat Italian-style bread such as ciabatta or pugliese
- 1 garlic clove, halved
- 1 small ripe tomato, halved (optional)
- 2 tbsp. extra-virgin olive oil
- Sea salt
Grandmas Potter's Peach Cobbler
By akselden
1. For the pastry. Put flour, salt, baking powder, butter, and cream cheese into a food processor and pulse until m...
- For the Pastry:
- 2 2/3 cups flour
- 1 tsp. salt
- 1/4 tsp. baking powder
- 16 tbsp. cold unsalted butter, cut into pieces
- 6 oz. cold cream cheese, cut into pieces
- 1 tbsp. cider vinegar
- 2-3 tbsp. milk or half and half
- 2 tbsp. sugar
- For the Filling:
- 5 lbs. ripe peaches, peeled pitted and cut into 1" pieces
- 1-1 1/4 cups sugar
- 5 tbsp. cornstarch
- 1 1/2 tbsp. fresh lemon or lime juice
- Heaping 1/2 tsp. freshly grated nutmeg
- 1/2 tsp salt
- 2 tbsp. unsalted butter, cut into pieces
Asparagus Al Forno
By akselden
Arrange asparagus in a single layer in 13x9 inch glass baking dish; drizzle with truffle oil, rolling to evenly coa...
- 1 lb fresh asparagus, rinsed ends snapped
- 1 tbsp. white truffle oil
- 1/4 tsp. kosher salt
- 1 oz Bertozzi 3 Year Riserva Parmigiano Reggiano, Shaved
WILD MUSHROOM RISOTTO CAKES
By akselden
Saute leeks in olive oil over medium heat until they begin to soften
- FOR MUSHROOMS
- 4 cups dried wild mushrooms, such as porcini, shiitake
- and morel
- 3 tablespoons olive oil
- 1 cup peeled, thinly sliced shallots
- 2 medium leeks, thinly sliced
- extra-virgin olive oil
- tablespoon butter
- 1 tablespoon sugar
- 1 salt and pepper
- ITO SERVE
- 40 store-bought mini pastry shells
- 1 box teardrop tomatoes, sliced in half lengthwise I
- chopped chives