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Recipes
Cauliflower and Ham Crustless Quiche
By jedrew_52
Preheat oven to 350 degrees F
- 1/2 head cauliflower, cut into bite-size florets
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped white onion, about 1 medium
- 2 tablespoons chopped flat-leaf parsley
- 4 ounces deli boiled ham, cut in 1/4-inch cubes
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 ounces grated Gruyere or Swiss cheese, about 1 cup
Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds
By jedrew_52
Deborah Madison, Sunset NOVEMBER 2013
- 3 or 4 sweet potatoes (orange-fleshed, yellow, white, or a mix; about 3 lbs. total)
- 1/3 About 1/3 cup virgin coconut oil*, divided
- 1/2 About 1/2 tsp. medium-coarse sea salt
- 1 teaspoon black sesame seeds mixed with a few white sesame seeds
- Flaky sea salt*
Southwest Black Bean Soup
By jedrew_52
Peel and chop onion and garlic
- 1 onion
- 2 cloves garlic
- 1/2 tsp. olive oil
- 2 tbsp. ground cumin
- 1 tbsp. ground coriander
- 1/4 to 1/2 tsp. cayenne
- 3 cans (14 1/2 oz) black beans
- 6 cups fat-skimmed beef broth or vegetable broth
- 3 cups chopped carrots
- 1/2 cup long-grain rice
- 1/4 dry sherry (optional)
- Salt and pepper
- 1 firm-ripe avocado
Barbecued Turkey with Maple-Mustard Glaze
By jedrew_52
Make turkey: Combine first 8 ingredients in very large pot
- For turkey
- 6 quarts water
- 2 large onions, quartered
- 1 cup coarse salt
- 1 cup chopped fresh ginger
- 3/4 cup (packed) golden brown sugar
- 4 large bay leaves
- 4 whole star anise
- 12 whole black peppercorns, crushed
- 1 13- to 14-pound turkey, giblets discarded
- 4 cups hickory smoke chips, soaked in water 30 minutes, drained
- Disposable 9x6 1/4x1-inch aluminum broiler pans
- 2 large oranges, cut into wedges
- 1/4 cup olive oil
- 2 tablespoons oriental sesame oil
- For glaze
- 3/4 cup pure maple syrup
- 1/2 cup dry white wine
- 1/3 cup Dijon mustard
- 2 tablespoons (1/4 stick) butter
Cranberry-Glazed Sweet Potatoes
By jedrew_52
1.Preheat the oven to 350°
- 4 pounds slender sweet potatoes, peeled and sliced crosswise 1/4 inch thick
- 1 cup water
- 4 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- Salt and freshly ground black pepper
- 3/4 cup cranberries
- 1/3 cup light brown sugar
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
Cranberry puree
By jedrew_52
Combine everything in a heavy-bottomed saucepan over medium heat
- 1.5 cups fresh cranberries
- 1/2 orange, zested and juiced
- 3 cups water
- 1.5 cups sugar
Coffee-Rubbed Ribs with Coffee Barbecue Sauce
By jedrew_52
Combine the rub ingredients
- RUB
- 2 tablespoons ground coffee
- 1 tablespoon packed dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons coarsely ground black pepper
- 1/2 teaspoon garlic powder
- 2 meaty racks baby back ribs, each 2 to 2 1/2 pounds
- SAUCE
- 2 tablespoons unsalted butter
- 1 1/2 cups minced yellow onion
- 3/4 cup strong brewed coffee
- 1/2 cup ketchup
- 2 tablespoons packed dark brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
Root Vegetable Chili
By jedrew_52
Directions The mild flavors of cooked root vegetables blend right into this chili recipe, hiding extra nutrition i...
- Ingredients
- 2 tbsp. olive oil
- 2 to 3 jalapeño peppers, stemmed, seeded and
- minced
- 1 medium turnip, peeled and diced
- 1 medium rutabaga, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (20-oz.) package ground turkey*
- 1/2 cup barbecue sauce
- 1 tbsp. chili powder
- 2 tsp. paprika
- 2 (15-oz.) cans Raley's Diced Tomatoes with
- Chipotle Peppers
- 1 (15-oz.) can black beans, rinsed and drained
Tuscan Vegetable Grill
By jedrew_52
Directions dressing ingredients in a small blender or food processor
- Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup white balsamic vinegar
- 1/3 cup fresh Italian parsley leaves, lightly packed
- 3 tbsp. Raley's Pesto
- 3 tbsp. grated Parmesan cheese
- 1/2 tsp. sea salt
- Freshly ground pepper to taste
- Salad:
- 1 medium eggplant, sliced 1/4-inch thick
- 1 red bell pepper, stemmed, seeded and halved
- 1 large zucchini, cut into thirds lengthwise
- 1 large yellow squash, cut into thirds lengthwise
- 1 large red onion, sliced 1/4-inch thick
- 1 large fennel bulb, sliced 1/4-inch thick
- 3 medium (or 2 large) heirloom tomatoes, wedged
- Grilled polenta slices (optional)
- Toasted pine nuts (optional topper)
Tangerine Lobster Tails
By jedrew_52
In a small saucepan over very low heat, melt the butter
- 1 cup (2 sticks) unsalted butter
- Zest and juice of 2 tangerines
- 1/2 teaspoon kosher salt
- 4 lobster tails, each 6 to 8 ounces