Draingal's profile page
Recipes
Lentil Veggie Soup
By draingal
Heat the coconut oil in a large pot over medium-high heat
- 1 tbsp. unrefined coconut oil
- 1/2 cup chopped celery
- 1 tbsp. chopped garlic
- 8 cups veggie broth or water
- 3/4 lb. rinsed red lentils
- 1 tbsp. ginger
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 5 cups chopped kale
- 5 cups chopped baby spinach
- add freshly ground pepper to taste
Sesame Toasts with Poached Eggs and Avocado
By draingal
Halve avocado, remove pit, and scoop flesh into a medium bowl
- 1 avocado
- 1 teaspoon fresh lemon juice
- Coarse salt and freshly ground pepper
- 3 slices sesame bread, lightly toasted
- 1 cup lightly packed watercress sprigs
- Extra-virgin olive oil, for drizzling
- 1 tablespoon white vinegar
- 3 large eggs
Carbonnade à la Flamande (Flemish Beef Stew)
By draingal
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer
- 4 tablespoons unsalted butter
- 3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
- Salt and freshly ground pepper
- 3 cups thickly sliced onions
- 1/2 cup all-purpose flour
- Three 12-ounce cans beer
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Chopped parsley, for garnish
- Boiled carrots and potatoes, for serving
Sausage-Stuffed Jalapenos
By draingal
In a large skillet, cook the sausage over medium heat until no longer pink; drain
- 1 pound bulk pork sausage
- 1 package (8 ounces) cream cheese, softened
- 1 cup (4 ounces) shredded Parmesan cheese
- 22 large jalapeno pepper, halved lengthwise and seeded
- Ranch salad dressing, optional
Pumpkin Torte
By draingal
Preheat oven to 350°. Line bottom of two greased 9-in
- 1 package yellow cake mix (regular size)
- 1 can (15 ounces) solid-pack pumpkin, divided
- 4 large eggs
- 1/2 cup 2% milk
- 1/3 cup canola oil
- 1-1/2 teaspoons pumpkin pie spice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (16 ounces) frozen whipped topping, thawed
- 1/4 cup caramel ice cream topping
- Pecan halves, toasted
Onion Kale Dip
By draingal
Serve this dip with Potato Skins (recipe included below) or serve them with your favorite cracker or bread
- For the dip:
- 1 cup finely chopped onion
- 1 1/2 tablespoons olive oil
- 5 ounces baby kale, coarsely chopped
- 2 ounces light cream cheese
- 1 1/2 ounces finely grated Parmigiano-Reggiano
- One 8-ounce container sour cream
- 1 tablespoon minced jalapeno with the ribs and seeds, or to taste
- 2 teaspoons fresh lemon juice
- Kosher salt
- For the potato skins:
- 3 pounds russet potatoes
- 1 head garlic (about 2 inches across)
- 6 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh rosemary
- Kosher salt
Sweet and Sticky Caramel-Hazelnut Rolls
By draingal
Position the rack in the center of the oven and preheat to 375 degrees F
- 2/3 cup husked hazelnuts
- 2 1/2 tablespoons unsalted butter, plus more for greasing dish
- 1/2 cup packed golden brown sugar
- 2 tablespoons agave
- 1 teaspoon fresh lemon juice
- Flour, for dusting
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- One 8-ounce tube refrigerated crescent rolls
- 1/8 teaspoon flaky sea salt, such as Maldon
Oriental Dressing
By draingal
Pour pineapple juice and vinegar into cruet or jar with tight fitting lid
- 1/4 cup pineapple or apple juice
- 2 tbs. vinegar
- 1 envelope GOOD SEASONS* Italian Salad Dressing Mix
- 2/3 cup salad oil
- 2 tsp. Sesame oil
- 2 tsp. soy sauce
White Chili
By draingal
Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl
- For the Roasted Garlic:
- 12 cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- For the Chili:
- 12 shallots, chopped
- 2 tablespoons extra-virgin olive oil
- 3 Anaheim chile peppers
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 7 cups low-sodium chicken broth
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 15-ounce can navy beans, undrained
- Kosher salt and freshly ground black pepper
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 3/4 teaspoon smoked paprika
- 1/3 cup heavy cream
- 1 cup grated monterey jack cheese, for garnish
Knead Not Sourdough Bread
By draingal
Whisk together the flour, yeast and salt in a large mixing bowl
- 17.5 oz. bread flour, plus extra for shaping
- 1/4 teaspoon active-dry yeast
- 2 1/2 teaspoons kosher salt
- 12 oz. filtered water
- 2 tablespoons cornmeal