Hklbrries' profile page
Recipes
Hummus
By Hklbrries
Keep this in your refrigerator for quick snacks, sandwiches, and dips
- 1 cup dried garbanzo beans, soaked overnight and drained
- 1 bay leaf
- 5 cups vegetable stock
- 1/4 cup fresh lemon juice
- 6 garlic cloves, oven roasted, and 1 clove, chopped
- Zest of 1 lemon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp cayenne
- 1/2 tsp freshly ground black pepper
- 1/2 cup fresh parsley, minced
- Salt, to taste
Easy Peanut Broccoli
By Hklbrries
Adapted from a vegetarian cookbook by Corey Scanlon
- Garlic, peppers and herbs, to taste
- Olive oil
- 2 cups water
- 1 cup brown rice
- 1 cup broccoli, chopped
- 2 tbsp smooth or crunchy peanut butter
- 1 tbsp soy sauce
- 1 tbsp orange juice
Slime Gelatin
By Hklbrries
Make lime gelatin according to package instructions
- Lime gelatin
- Wormy gummy candies
- Large glass baking dishes
Well Read and Well Fed - Successful book and food pairings
By Hklbrries
"Let's be honest. Talking about books is only part of what makes a book club fun
- _ _ _
Bean Salad
By Hklbrries
Combine onion with 3 tbsp of the vinegar in small bowl and let stand 15 minutes to pickle
- 6 tbsp chopped red onion
- 4 tbsp red wine vinegar
- 4 oz thin green beans, trimmed
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 2 cups shelled cooked edamame (about 10 oz), thawed if frozen
- 1 can (15 oz) dark kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
Broiled Parmesan Zucchini
By Hklbrries
A fine vegetable side dish to serve with Lasagna or Chicken Cacciatore
- 8 small zucchini, about 2 lbs
- 1 tbsp olive or vegetable oil
- 1/2 tsp garlic salt
- Dash pepper
- Dash ground marjoram
- 1/2 cup grated Parmesan cheese
Spiced Apple Cider
By Hklbrries
Always read the label and make sure you are purchasing pasteurized apple cider
- 1 gallon naturally sweet apple cider
- 1 cup brown sugar
- 4 cinnamon sticks, broken in half
- 1 tbsp whole cloves
- 1 tbsp whole allspice
- 1/2 tsp mace (optional)
Spice-Rubbed Alaskan Salmon with Idaho Huckleberry Sauce
By Hklbrries
Chef Rod Jessick's health is looking up, just as his food is gaining wider notice
- Salmon:
- 6 (6-8 ounce) fresh Alaskan salmon fillets
- 1/2 cup olive or canola oil
- Spice Rub (recipe below)
- 2 cups Idaho Huckleberry Sauce (recipe below)
- Spice Rub:
- 2 ounces garlic powder
- 1.5 ounces white pepper
- 1.5 ounces black pepper
- 2 ounces mustard powder
- 2 ounces celery salt
- 2 ounces dried basil
- 1.5 ounces dried thyme
- 2 ounces onion powder
- 1 ounce ground fennel
- 1/2 ounce cayenne pepper
- 2 ounces paprika
- 2 ounces salt
- 1 cup brown sugar
- Idaho Huckleberry Sauce:
- 1-2 cups fresh or frozen huckleberries
- 1/2 cup sugar
- 2 tablespoons cup chopped ginger
- 3/4 teaspoon chili paste
- Red pepper flakes to taste
- 1 tablespoon ClearJel
- 2 tablespoons water
Tanglewood Bistro's Tangled Field Greens Salad
By Hklbrries
I fell in love with this salad - and shortly after that, the Bistro closed!
- Greens
- Spiced walnuts
- Dried cranberries
- Blue cheese, creamy balsamic, Ranch, raspberry vinaigrette or poppyseed dressing
Zesty Sweet Potato Corn Salsa
By Hklbrries
In a medium bowl, combine all ingredients
- 2 cups diced cooked sweet potatoes
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 1/4 cup diced red pepper
- 1 fresh jalapeno pepper, seeded and chopped
- 2 tbsp chopped fresh cilantro