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Recipes
Eggplant Involtini
By btaylor
From Alexandra's Kitchen at http://www
- Involtini
- 1 eggplant
- kosher salt
- olive oil for frying (I used canola oil)
- tomato sauce
- heavy cream
- freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)
- Stuffing
- bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
- 1 cup whole milk ricotta, homemade is easy and delicious
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 tsp. fresh thyme leaves, minced
- 1/4 tsp. kosher salt
Hummus
By btaylor
Bint Rhoda's Kitchen: How to Make Really (Smooth) Authentic Hummus My comments: In her blog post, she makes the ca...
- 2 cups chickpeas, still warm, or cold and peeled
- 1/4 cup tahini
- 2 1/2 fresh lemons, or about 8 tablespoons lemon juice
- 1-2 cloves of garlic, pasted
- 1 tsp sea salt
- 2 tbsp yogurt (optional)
- Additional water (or cooking liquid from chickpeas) to thin
- Optional: add in 1 tsp cumin for a smokey flavor.
Cheese Fondue Melting Pot Cheddar with Beer
By btaylor
This fondue is made with medium-aged cheddar and Emmentaler Swiss cheeses, lager beer, and garlic
- 1/2 cup Coors Light beer
- 2 teaspoons garlic, chopped
- 2 teaspoons dry mustard powder
- 2 teaspoons Worcestershire sauce
- 6 ounces medium-sharp cheddar cheese
- 2 ounces Emmentaler Swiss cheese
- 2 tablespoons all-purpose flour
- I used half the beer and substituted milk for rest and used all cheddar, no Swiss. Ended up adding lots more milk to thin it so it was not sticky and stringy.
Spicy Coconut Chicken Casserole
By btaylor
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high
- 1 tablespoon olive oil
- 4 whole chicken legs (about 3 pounds total)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) light coconut milk
- 1 1/2 cups canned reduced-sodium chicken broth
- 1 to 2 teaspoons Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
- 8 ounces green beans (stem ends removed), cut into 1-inch lengths
- 1/2 lemon, cut into wedges, for serving
Beef, mushroom, kale lasagna
By btaylor
Preheat oven to 180C (350F)
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped (See note 1)
- 3 cloves garlic, finely chopped
- 500 g (1lb) beef mince (ground beef)
- 2 Tbsp tomato paste
- 1/4 cup dry white wine
- 1 1/2 cup beef stock
- 1 can (400g/14oz) chopped tomatoes
- 1 jar (400g/14oz) tomato passata
- 150 g (5oz) brown mushrooms, sliced
- 1 Tbsp dried oregano
- 1/2 Tbsp dried sweet basil
- 1/4 tsp red pepper flakes (optional)
- 1 tsp fennel seeds (optional)
- 1 bay leaf
- salt and pepper to taste
- 2 Tbsp butter
- 3 Tbsp flour
- 2 cups cold milk
- salt and pepper to taste
- pinch of nutmeg
- 1 cup cheese (Colby, Edam or anything that melts well), grated
- 6 lasagne sheets
- 300 g (10oz) fresh curly kale, stalks removed and roughly chopped
- 1 cup cheese (Colby, Edam, mozzarella or anything that melts well), grated
Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)
By btaylor
Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles
- 1/3 cup gochujang (Korean chile sauce)
- 1/4 cup (1/2-inch) slices green onion bottoms
- 2 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced peeled ginger
- 2 tablespoons dark sesame oil
- 1 tablespoon brown sugar
- 3/4 teaspoon crushed red pepper
- 2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
- 1 1/2 cups uncooked short-grain white rice
- 1 1/2 cups water
- 1/3 cup water
- 3/4 cup (1 1/2-inch) slices green onion tops
- 1 (5-ounce) bag fresh baby spinach
- 1 tablespoon toasted sesame seeds
Oat Muffins with bananas and walnuts
By btaylor
From Mad for Muffins by Jean Anderson reprinted in Parade Magazine 9/21/14
- Topping
- 1/4 cup old-fashioned rolled oats
- 1 Tbsp packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp unsalted butter, melted
- Muffins
- 1 cup sifted all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup old-fashioned rolled oats
- 1/2 cup coarsely chopped walnuts
- 3/4 cup buttermilk (not fat-free)
- 1 large egg
- 2 Tbsp unsalted butter, melted
- 3/4 cup mashed ripe bananas (about 2 small)
Foolproof Pie Crust
By btaylor
From Peg Horne - No matter how much you handle this dough, it will always be flaky, tender, and delicious
- 4 c all purpose flour - I substitute some whole wheat
- 1 T sugar
- 2 t salt
- 1 3/4 c shortening (not refrigerated; do not use oil, lard, margarine, or butter)
- 1/2 c water
- 1 T white or cider vinegar
- 1 large egg
Crock Pot Roast
By btaylor
Rinse the roast and pat it dry
- 2 -3 pound chuck roast
- 1 1/2 teaspoons salt
- 1 /2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 /2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 large yellow onion cut into large pieces
- 2 pounds russet potatoes peeled and cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch pieces
- 2 cloves garlic minced
- 2 cups beef broth or stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh minced parsley
Angel flake Biscuits
By btaylor
From Peggy Horne
- 5 cups all purpose flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1 3/4 cups buttermilk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup water (105-115 degrees)
- 3/4 cup Crisco
- 1 package dry yeast