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Recipes
Tuscan-Style Chicken With Italian Sautéed Beans
By know1der
Chicken Slice cheese. Season both sides of chicken with salt and pepper
- Chicken
- 4 oz fresh mozzarella cheese, thinly sliced
- 1 lb boneless chicken cutlets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup white wine
- 1 cup fresh pre-sliced mushrooms
- 1 bag fresh baby spinach leaves (5–6 oz)
- 1 (14.5-oz) can Italian-style diced tomatoes (drained)
- Italian Beans
- 1/2 cup roasted red peppers
- 3 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced garlic
- 2 (15-19-oz) cans cannellini beans (drained; rinsed)
- 1/4 cup white wine
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Roasted Butternut Squash Lasagna
By know1der
Preheat oven to 350F. Fry bacon in a medium saucepan over medium heat until crisp
- 6 slices bacon
- 2 tablespoons minced fresh sage and 2 sprigs of fresh sage leaves
- 6 ounces goat cheese
- 1 (15 ounce) carton low fat ricotta cheese
- 1 egg, beaten
- 2 cups water
- 1 (28 ounce) can crushed tomatoes
- 2 (14.5 ounce) cans diced tomatoes with Basil, Garlic & Oregano
- 1 teaspoon Italian seasoning
- 1 1/2 cups roasted, smashed butternut squash
- 1 (16 ounce) box traditional lasagna noodles
- 3 cups shredded mozzarella cheese
Lemon Chicken Orzo Soup
By know1der
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 5 cups chicken stock
- 2 bay leaves
- 3/4 cup uncooked orzo pasta
- 1 sprig rosemary
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
Boiled Shrimp
By know1der
Put shrimp in the water and turn on the heat
- Shrimp, it doesn't matter how many
- 1/4 cup cider vinegar
- 3-4 tablespoons Old Bay seasoning or other spices you prefer
Homemade Granola
By know1der
In a bowl mix the oats, almonds, brown sugar, salt and cinnamon
- 4 cups old-fashioned oats (I prefer old fashioned, not quick cooking)
- 1 1/2 cup sliced almonds or walnuts or cashews
- 1/2 cup packed light brown sugar or maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 1/2 cup raisins
Beef Stew
By know1der
Brown the meat and onions in olive oil over medium heat until beef is browned and onions are translucent
- 1 1/2 pounds beef stew meat
- 1/4 cup onion, finely diced
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 stalks celery, chopped
- 1 small package frozen carrots
- 1 russet potato, chopped into bite sized pieces
- 1 cup frozen pearl onions
- Flour and water slurry
- Salt and pepper to taste
Amish White Bread
By know1der
In a large bowl, dissolve the sugar in warm water and then stir in the yeast
- 1 cup warm water (110 degrees)
- 1/3 cup white sugar
- 2 1/4 teaspoons active dry yeast
- 3/4 teaspoons salt
- 2 tablespoons vegetable oil
- 3 cups bread flour
Chicken Cutlets with Mushrooms and Pearl Onions
By know1der
1. Cut each chicken breast half in half horizontally to form 8 cutlets
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 3/4 cup frozen pearl onions, thawed and drained (or use regular white onions, coarsely chopped)
- 8 ounces quartered button mushrooms
- 2/3 cup brandy
- 1 cup unsalted chicken stock
- 2 teaspoons cornstarch
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
Sun-Dried Tomato Artichoke Chicken
By know1der
Preheat oil in large sauté pan
- 1 1/2 pounds chicken breast, cut into 1 inch pieces
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 1/2 cup white wine
- 1 lemon (for juice)
- 1 can (14 ounce) quartered artichoke hearts
- 1/3 cup julienne cut sun-dried tomatoes in oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 tablespoons grated parmesan cheese
- Fresh thyme or rosemary
Lentil Soup
By know1der
Add stock, lentils, scallions, carrot, celery, oregano and barley or rice to the pot and bring to a boil
- 12 cups chicken or vegetable stock
- 1 cup green or brown lentils
- 4 scallions, sliced
- 1 carrot, sliced
- 2 celery stalks, sliced
- 1/2 tsp oregano
- 1/4 cup raw barley or brown rice
- 1 16 oz can diced tomatoes
- Salt & pepper
- 1 tbs cilantro, basil or parsley