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Recipes
Moroccan Spiced Chickpea Soup
By skidivr595
Chickpeas seem to call out for Moroccan spices, so that's what they get here
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 1 large onion, medium diced
- 6 to 8 cloves garlic, pressed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes
- 3 (15-ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth or reduced-sodium chicken broth
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed baby spinach
Artichoke Dip - Aunt Darlene secret recipe
By skidivr595
In blender, grind hearts and add remaining ingredients
- 4 cans artichoke hearts in water
- 2 cups light mayo
- 2 cups ground parmasan
- 3-4 cloved fresh garlic, minced
- salt and pepper
Pommes Chef Anne
By skidivr595
Prep Time: 15 min Inactive Prep Time: 40 min Cook Time: 40 min Level: Intermediate
- 3 russet potatoes, scrubbed clean
- Extra-virgin olive oil
- 3/4 cup grated Parmigiano
- Kosher salt
- Special Equipment: Mandoline, 8-inch nonstick saute pan
Mom's Taquitos
By skidivr595
Heat oil Dip tortilla in and out of oil to make pliable
- 2 cans shredded roast beef (Hereford's) - drain the gravy
- 1 7oz can of diced green chiles
- corn tortillas, extra thin
Fregula with Braised Butternut Squash and Tomatoes
By skidivr595
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 55 min Level: Easy
- Extra-virgin olive oil
- 1 medium onion, cut into 1/2-inch dice
- Kosher salt
- Pinch crushed red pepper
- 2 cloves garlic, smashed and chopped
- 1 (28-ounce) can whole plum tomatoes, passed through a food mill
- 2 cups peeled and diced 1/4-inch pieces butternut squash
- 1 to 2 cups chicken or vegetable stock
- Bay leaf
- 1 1/2 cups medium fregula* or Israeli couscous
- 1 bunch chives, finely chopped
Sun Dried Tomato Tapanade
By skidivr595
Combine boiling water and tomatoes
- 2 c boiling water
- 1 c sun dried tomatoes without oil (about 3 oz)
- 1/2 c kalamata olives, pitted
- 2 T basil, dried or fresh
- 2 T fresh lemon juice
- 1 garlic clove, minced
- 2 T olive oil
Shiznit Chile
By skidivr595
Marinate beef in bear, spices, chipotle, 2 cloves garlic
- 3 brown onions
- 2 green bell peppers
- 1 red bell pepper
- 2 anaheim chiles
- 1 jalapeno
- 2 chipotle in adobo
- 2 serranos
- 2 dried red chile
- 2 cans fire roasted diced tomatoes
- 3 # stew meat
- chili powder
- cumin
- cayenne
- 7-8 garlic cloves
- 1 can black beans
- 2 large cans kidney beans
- 2 cans pinto beans
- pinch brown sugar
- pinch vinegar
- 1 can dark Mexican beer
Pineapple Upside Down Cake
By skidivr595
Combine milk and 4 t butter in saucepan - heat until simmer Beat eggs until thick, add vanilla and sugar
- 2 c sugar
- 1 t vanilla
- 1/2 t salt
- 4 eggs
- 2 1/4 c flour
- 4 t baking powder
- 4 t butter
- 1 c whole milk
- 1 large can pineapple slices in syrup (reserve syrup)
- 1 jar maraschino cherries
- 1 1/2 cups brown sugar
- 1 cube butter
Chocolate Chip Cookies - my recipe
By skidivr595
Preheat oven to 375. In a small mixing bowl, combine flour, salt and soda
- 1 c butter, room temp
- 3/4 c packed brown sugar
- 1/2 c granulated sugar
- 2 t vanilla
- 1 egg
- 2 1/4 c AP flour
- 1/2 t salt
- 1 t baking soda
- 2 cups choc chips
Creamy Lemon and Raspberry Tart
By skidivr595
Adapted from Dorie Greenspan (The Cafe Boulud Cookbook) via Serious Eats
- The crust
- 1 partially baked 9 1/2-inch tart shell (in a fluted tart pan) -- recipe for The Unshrinkable Tart Crust
- If the crust is not on a parchment- or silicone-mat-lined baking sheet, transfer it to one and set it aside.
- The filling
- 2 medium lemons
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 3/4 cup plus 2 tablespoons heavy cream
- 2 cups raspberries