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Recipes
Whole-Grain Blueberry Muffins
By bossenga
1.Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners
- 1 1/4 cups whole-wheat flour, spooned and leveled*
- 1 cup old-fashioned rolled oats
- 1/4 cup flaxseed meal (available at natural-food stores)
- 1/4 cup pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain low-fat yogurt
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon grated orange zest, plus 1/4 cup orange juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries or one 8-ounce bag frozen blueberries
Herb Biscuits
By bossenga
1.Heat oven to 400° F. In a large bowl, whisk together the flour, baking powder, herbs, salt, and baking soda
- 4 cups all-purpose flour, spooned and leveled, plus more for the work surface
- 2 tablespoons baking powder
- 1 1/2 tablespoons chopped fresh herbs (such as thyme, sage, and/or rosemary)
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
- 1 1/2 cups buttermilk
Chocolate Pecan Tart
By bossenga
Per Serving Calories 597 Fat 46g Sat Fat 20g Cholesterol 112mg Sodium 133mg Protein 8g Carbohydrat
- 1 3/4 cups pecan halves
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt, plus a pinch for the filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup sugar
- 2 large egg yolks
- 1/2 pound semisweet chocolate, chopped
- 3/4 cup heavy cream
Fresh Strawberry Freeze
By bossenga
Conversions: 1 pint of raspberries equals 2 cups of strawberries
- 4 cups hulled strawberries
- 1 cup sugar
- 1 cup heavy cream
Cauliflower Fritters
By bossenga
Steam the cauliflower until tender, 10 to 15 minutes
- 1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
- 1/2 cup flour
- 1 large egg, beaten
- 1 10-ounce bag salad greens
- 2 tablespoons fresh lemon juice
Cheesy Baked Shells and Broccoli
By bossenga
Hands-On Time: 15m Total Time: 25m
- 3/4 pound medium pasta shells
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups grated Cheddar
- 1/8 teaspoon ground nutmeg
- kosher salt and pepper
- 1 16-ounce package frozen broccoli florets
Handy Apple Strudels
By bossenga
Prep: 25 mins Bake: 15 mins
- 1 1/2 cups flour, plus more for dusting
- 6 ounces cream cheese, chilled and cut into cubes
- 1 1/2 sticks (6 ounces) unslated butter, chilled and cut into cubes
- 1/2 teaspoon salt
- 2 tablespoons milk
- 3 granny smith apples, cored and cut into chunks
- 3/4 cup pecans halves, toasted
- 3/4 cup pitted dates
- 1/2 cup sugar, plus more for sprinkling
- 2 teaspoons ground nutmeg
Pumpkin Bread
By bossenga
Hands-On Time: 15m | Total Time: 1hr 20m
- 1 cup pumpkin pie filling (not pure pumpkin)
- 1/2 cup canola oil, plus more for the pan
- 3/4 cup granulated sugar
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Yogurt-Marinated Chicken With Mushrooms and Sweet Potatoes
By bossenga
1.In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper
- 1/2 cup nonfat Greek yogurt
- 4 cloves garlic, crushed
- 1 tablespoon fresh lemon juice
- kosher salt and black pepper
- 4 4-ounce chicken cutlets
- 1/4 cup walnuts
- 2/3 cup quinoa, rinsed well
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon plus 3 teaspoons olive oil
- 1 large sweet potato (about 12 ounces), peeled and thinly sliced
- 1/2 pound shiitake mushrooms, stems discarded
- 1/2 pound cremini mushrooms, halved if large
- 2 sprigs fresh thyme
- 2 teaspoons sherry vinegar or red wine vinegar
Macaroni and Cheese With Cauliflower
By bossenga
Hands-On Time: 15m Total Time: 45m
- 12 ounces multigrain elbow macaroni
- 1 head cauliflower, roughly chopped
- 4 slices multigrain bread, torn
- 1/2 cup fresh flat-leaf parsley, chopped
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 onion, finely chopped
- 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
- 1 1/2 cups reduced-fat sour cream
- 1/2 cup 1 percent milk
- 1 tablespoon Dijon mustard