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Recipes
Italian Rainbow Cookie Cake
By mikinsue
1. In the base of an electric mixer, cream the butter and sugar until fluffy
- For the ganache:
- 3 sticks butter, softened
- 1.5 cups granulated white sugar
- 6 large eggs
- 12 ounces of almond paste, grated with a box grater
- 1 tablespoon pure almond extract
- 3 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- red food coloring
- green food coloring
- yellow food coloring
- 1/4 cup seedless raspberry jam
- 1/4 cup apricot preserves
- 1 cup heavy cream
- 12 oz semisweet chocolate
- Special equipment: Three 9" round pans, buttered and floured, with a circle of parchment paper on the bottom
Thai Chicken and Mango Stir Fry
By mikinsue
Nutrition Per serving: 195 calories; 5 g fat (1 g sat, 2 g mono); 44 mg cholesterol; 20 g carbohydrates; 1 g added...
- 2 * 2 tablespoons plus 1 teaspoon fish sauce (see Note) (can substitute soy sauce)
- 2 * 2 tablespoons lime juice
- 1 1/2 * 1 1/2 teaspoons cornstarch
- 1-2 * 1-2 teaspoons brown sugar
- 4 * 4 teaspoons canola oil, divided
- 1 * 1 pound chicken tenders, cut into 1-inch pieces
- 2 * 2 cloves garlic, minced
- 1 * 1 teaspoon minced fresh ginger
- 1-2 * 1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper
- 4 * 4 cups bite-size broccoli florets
- 1/4 * 1/4 cup water
- 2 * 2 mangoes, peeled and sliced
- 1 * 1 bunch scallions, cut into 1-inch pieces
- 1/4 * 1/4 cup chopped fresh cilantro
- 1/4 * 1/4 cup chopped fresh basil, preferably Thai
- 1/4 * 1/4 cup chopped fresh mint
- 1 * 1 lime, cut into 6 wedges (optional)
Portuguese Vegetable Soup
By mikinsue
Mike's old favorite
- 1/2 lbs Kielbasa
- Water
- 1 Tbs olive oil
- 1/2 Cup chopped onion
- 1 Small garlic clove
- 2 1/2 Cups diced potatoes
- 5 cups Chicken stock
- 1 1/2 Cups chopped tomatoes
- 1/2 Cups drained kidney beans
- 1 Box frozen spinach
Creamy Fettuccine with Brussel Sprouts & Mushrooms
By mikinsue
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes
- 12 ounces whole-wheat fettuccine
- 1 tablespoon extra-virgin olive oil
- 4 cups sliced mushrooms
- 4 cups thinly sliced Brussels sprouts
- 1 tablespoon minced garlic
- 1/2 cup dry sherry
- 2 cups low-fat milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup finely shredded parmesan cheese, plus more for garnish
Moo Shu Pork
By mikinsue
Per serving: Calories 237; Fat 10 g (Saturated 2 g); Cholesterol 55 mg; Sodium 716 mg; Carbohydrate 18 g; Fiber 4 g...
- 3 tablespoons hoisin sauce, plus more for serving
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- 1 3/4-pound pork tenderloin, trimmed and cut into thin strips
- 2 tsp vegetable oil
- 8 ounces mushrooms, stemmed and sliced
- 1 14-ounce bag coleslaw mix
- 1 bunch scallions, thinly sliced
- 12 Bibb lettuce leaves
- Peanut sauce for serving
Creamy Avocado & White Bean Wrap
By mikinsue
Per serving: 411 calories; 18 g fat (4 g sat, 7 g mono); 15 mg cholesterol; 50 g carbohydrates; 13 g protein; 13 g ...
- 2 * 2 tablespoons cider vinegar
- 1 * 1 tablespoon canola oil
- 2 * 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
- 1/4 * 1/4 teaspoon salt
- 2 * 2 cups shredded red cabbage
- 1 * 1 medium carrot, shredded
- 1/4 * 1/4 cup chopped fresh cilantro
- 1 * 1 15-ounce can white beans, rinsed
- 1 * 1 ripe avocado
- 1/2 * 1/2 cup shredded sharp Cheddar cheese
- 2 * 2 tablespoons minced red onion
- 4 * 4 8- to 10-inch whole-wheat wraps, or tortillas
- *
Quinoa Taco Salad
By mikinsue
1. Cook quinoa according to package instruction
- 1 cup quinoa
- 1 tbs olive oil
- 1 red onion
- 3 cloves garlic
- 1 1/2 tsp cumin
- 1/2 tsp oregano
- 1 to 2 tsp chili powder
- Dash of cayenne pepper
- 2 peppers (any color), chopped
- 1 15ounce can of black beans
- 1 Can chopped tomatoes
- 2 Limes
- 6 to 8 ounces baby spinach
- 1 bunch cilantro
- 1 avocado diced
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
By mikinsue
This one is great to make during apple picking season
- Cake:
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples
- Crumble Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- Brown Sugar Glaze:
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Indian Mango Dal
By mikinsue
Nutrition Per serving: 186 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 33 g carbohydrates; 0 g added ...
- 1 * 1 cup yellow lentils
- 4 * 4 cups water
- 1 * 1 teaspoon salt, divided
- 1/2 * 1/2 teaspoon ground turmeric
- 1 * 1 tablespoon canola oil
- 1/2 * 1/2 teaspoon cumin seeds
- 1 * 1 medium onion, chopped
- 4 * 4 cloves garlic, minced
- 1 * 1 tablespoon minced fresh ginger
- 1/2 * 1/2 teaspoon ground coriander
- 1/4 * 1/4 teaspoon cayenne pepper
- 2 * 2 mangoes, peeled and diced
- 1/2 * 1/2 cup chopped fresh cilantro
Toasted Sesame Balsamic Asparagus
By mikinsue
1. Spread sesame oil in foil lined baking pan
- 2 tsp sesame oil
- 1 lb asparagus
- 2 tsp toasted sesame seeds
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 2 tsp soy sauce
- 1 / tsp crushed red pepper