Ckelley116's profile page
Recipes
Mexican Spice Mix
By Ckelley116
Mix all ingredients and store in an airtight container in a cool, dry place
- 1/2 cup chili powder
- 1/4 cup sweet paprika
- 1 tbsp cumin
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chipotle pepper powder
- 2 tsp dried oregano
- 1 tsp salt
Joy of Baking Confectioner's Frosting
By Ckelley116
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended
- 4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
- 1 cup (226 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk or light cream
- Assorted food colors (if desired)
- Read more: http://joyofbaking.com/ConfectionersFrosting.html#ixzz3jH8tGTqe
Sesame Noodles with Chicken
By Ckelley116
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 1 cup matchstick-cut carrots
- 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
- 1/2 cup reduced-fat peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 2 cups chopped cooked chicken breast
- 1 cup thinly sliced green onions
- 2 tablespoons sesame seeds, toasted
Beef and Butternut Squash Stew
By Ckelley116
In a large soup pot heat 3 tablespoons of olive oil over medium heat
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup Marsala wine
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat-leaf parsley
- Crusty bread, for serving
Easiest Focaccia
By Ckelley116
In a small bowl, dissolve sugar and yeast in warm water
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Butternut Squash Pie Recipe
By Ckelley116
Line a 9-in. pie plate with pastry; trim and flute edges
- Pastry for single-crust pie (9 inches)
- 1-1/4 cups sugar
- 4-1/2 teaspoons cornstarch
- 1 tablespoon ground cinnamon
- 3 cups mashed cooked butternut squash
- 1/2 cup butter, softened
- 2 eggs
- 1/4 cup water
- 3 teaspoons vanilla extract
- Whipped cream, optional
Layered Strawberry-Coconut Panna Cotta
By Ckelley116
1. To prepare strawberry gelatin, sprinkle 1 teaspoon gelatin over 1 tablespoon water in a small bowl
- Strawberry gelatin:
- 1 teaspoon gelatin
- 1 tablespoon water $
- 3/4 cup sliced strawberries $
- 3 tablespoons granulated sugar $
- 1 teaspoon fresh lemon juice $
- 3/4 cup coconut water $
- Panna cotta:
- 3/4 teaspoon gelatin
- 1 tablespoon water $
- 1/2 cup coconut milk $
- 1/4 cup light coconut milk $
- 2 1/2 tablespoons granulated sugar $
- 1 teaspoon fresh lemon juice $
- Strawberries:
- 2 cups sliced strawberries $
- 2 tablespoons powdered sugar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon fresh lemon juice $
Roasted Root Vegetables with Walnut Pesto
By Ckelley116
Melissa Williams, Cooking Light NOVEMBER 2007
- 3 cups (1-inch-thick) slices carrot (about 1 pound)
- 3 cups (1-inch-thick) slices parsnip (about 1 pound)
- 3 cups (1-inch) cubed peeled turnip
- 3 cups trimmed halved Brussels sprouts (about 1 pound)
- 2 shallots, peeled and quartered
- 1 large onion, cut into 8 wedges
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups basil leaves
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano
- 1/4 cup coarsely chopped walnuts, toasted
- 4 teaspoons extravirgin olive oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 garlic clove, peeled
Mirin-Poached Salmon with Spring Salad
By Ckelley116
Combine water, mirin, soy sauce, vinegar and ginger in a large skillet
- 1/3 cup water
- 3 tablespoons mirin
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons fresh ginger matchsticks
- 1-1 1/4 pounds salmon, tuna, mahi-mahi or cod, skinned if desired, cut into 4 portions
- 1/4 teaspoon salt
- 1 cup radish matchsticks
- 1 cup thinly sliced snap peas
- 1 cup pea sprouts
White Wine Sangria
By Ckelley116
Place orange, lemon and lime slices in a large pitcher
- 3 oranges, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 750 ml. bottle of fruity, white wine (Chardonnay, Rieseling, Pinot Grigio, or Sauvignon Blanc)
- 2 ounces Triple Sec
- 1/2 liter of ginger ale