Cathie davidson's profile page
Recipes
Fruity Sangria
By Cathie davidson
Combine wine, juices, liquor and brandy in punch bowl or pitcher
- 1 bottle (750ml) Pinot Noir or other dry red wine
- 1/2 cup Orange juice
- 1/2 cup Cranberry juice
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup orange liqueur
- 1/4 cup brandy
- 1/4 cup superfine sugar
- 1 cup club soda
- Ice cubes
- 1 sliced orange
- 1 sliced lemon
Spiced Pecans
By Cathie davidson
Whip egg white with water until frothy
- 1 egg white, whipped
- 1 teaspoon water
- 1 pound shelled raw whole pecans
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
Rigatoni with Meaty Mushroom Bolognese
By Cathie davidson
This Rigatoni with mushrooms is quickly prepared in 30 minutes using ground beef
- 6 ounces uncooked rigatoni
- 8 ounces 90% lean ground sirloin
- 1 tablespoon olive oil
- 2/3 cup carrots, 1/4-inch dice
- 1 medium red onion, chopped
- 1 (8-ounce) package pre-sliced mushrooms
- 8 ounces zucchini, cut into 1/2-inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 garlic cloves, minced
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 3 tablespoons unsalted tomato paste
- 1/4 teaspoon crushed red pepper
- 2 tablespoons heavy cream
- 1 ounce Parmesan cheese, grated and divided (about 1/4 cup)
Cheesy Cauliflower Pancakes
By Cathie davidson
Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes Drain and mash cauliflower w
- 1 head of Cauliflower
- 2 eggs
- 1/2 - 3/4 cup Cheddar Cheese
- 1/4 cup green onions
- 1/2 to 1 cup Bread crumbs
- 1/2 tsp cayenne pepper
- salt
- Olive Oil
- sour cream
Southwestern Chopped Salad
By Cathie davidson
Making the dressing: puree all ingredients in a food processor/blender until smooth
- Large head of romaine 15 oz.
- 1 can of black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (fresh or frozen, thawed)
- 5 green onions
- Optional: avocado
- {Dressing}
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Grilled Salmon with Roasted Corn Relish
By Cathie davidson
Cynthia Nims, Cooking Light JUNE 2007
- 4 Anaheim chiles
- Cooking spray
- 2 shucked ears corn
- 1 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 6 tablespoons fresh lime juice
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon ground cumin
- 4 (6-ounce) skinless salmon fillets
BBQ Chicken Pizza
By Cathie davidson
1. Brush a large bowl with olive oil
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 1/2 pound prepared pizza dough, at room temperature
- 1/3 cup plus 2 tablespoons dark barbecue sauce
- 1 8-ounce skinless, boneless chicken breast
- Kosher salt and freshly ground pepper
- 2/3 cup grated smoked gouda cheese (about 3 ounces)
- 2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
- 1/2 small red onion, thinly sliced
- Fresh cilantro, for topping
Cinnamon Raisin Walnut Bread
By Cathie davidson
1. Stir together the flour, sugar, salt, yeast, and cinnamon in a mixing bowl (or in the bowl of an electric mixer)
- For the topping:
- 3 1/2 cups (16 ounces) unbleached bread flour
- 4 teaspoons granulated sugar
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1 1/4 teaspoons ground cinnamon
- 1 large egg, slightly beaten
- 2 tablespoons (1 ounce) shortening, melted or at room temperature
- 1/2 cup (4 ounces) buttermilk or whole milk, at room temperature
- 3/4 cup (6 ounces) water, at room temperature
- 1 1/2 cups (9 ounces) raisins, rinsed and drained
- 1 cup (4 ounces) chopped walnuts
- 2 tablespoons butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Taco Shells on Your Oven Rack
By Cathie davidson
Preheat your oven to 375. Spray your tortillas with cooking spray on both sides and sprinkle with salt
- Tortillas (for gluten free use corn tortillas )
- cooking spray
- salt
- filling of choice
Corn and Winter Squash with Spinach and Bacon
By Cathie davidson
A lovely dish and a snap to prepare
- 9 Slices bacon, chopped
- 2 cups chopped onions
- 2 1/2 pounds butternut squash, peeled, seeded and cut into 1/3-inch pieces
- 1 1/2 6-oz packages baby spinach leaves
- 1 16 oz package frozen corn kernels, thawed
- 6 TBL chopped fresh basil