LittleValley's profile page
Recipes
Spaghetti with Rubies
By LittleValley
Preheat oven to 400. Wrap beets in foil and bake 45 minutes until tender
- 2 bunches of beets, cleaned and trimmed
- 1/8 c. olive oil
- 2 garlic cloves
- 1/8 tsp. crushed red pepper
- 1 lb. spaghetti
Sauerkraut Kielbasa Soup
By LittleValley
Fry bacon in a dutch oven over medium heat until browned Saute onion and garlic for three minutes
- 2 bacon slices, diced
- 1 cup onion, chopped
- 1 garlic clove, minced
- 15 oz. sauerkraut, drained
- 1/2 tsp. paprika
- 2 potatoes, peeled and diced
- 1/2 tsp. caraway seeds
- 18 tsp. pepper
- 1 lb. kielbasa
- 6 cups chicken broth
Pinkberry Frozen Yogurt
By LittleValley
Whisk all ingredients until smooth
- 2 c. plain whole milk yogurt
- 2 c. plain nonfat Greek yogurt
- 1/2 c. superfine sugar
- 3 T. light corn syrup
Red Wine Sangria
By LittleValley
In a pitcher combine grapes, lemon, orange, apples, sugar, Grand Marnier, Brandy and cinnamon sticks
- 1 cup seedless red and black grapes
- 1 sliced and seeded lemon
- 1 sliced and seeded orange
- 2 red apples – cut into ½ inch wedges
- 2 green apples – cut into ½ inch wedges
- 1 T. superfine sugar
- 3 T. Grand Marnier
- 3 T. Brandy
- 2 cinnamon sticks
- 750 ml. Chilled dry red wine
- 1 cup orange juice
Lemony Green Beans
By LittleValley
1. In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender
- 1-1/2 lb. green beans
- 3 Tbsp. olive oil
- 3 shallots, cut into thin wedges
- 6 cloves garlic, thinly sliced
- 1 Tbsp. lemon peel
- 1/2 tsp. salt
- 1/8 tsp. pepper
BBQ Rub
By LittleValley
1.Place all ingredients in a large bowl, whisk to combine
- 1 cup chili powder
- 3 T. paprika
- 3 T. finely chopped fresh thyme
- 2 T. coarse salt
- 2 T. garlic powder
- 1 T. freshly ground black pepper
- 2 Tsp. Ground cumin
- 1 tsp. Cayenne pepper
Pumpkin Bisque
By LittleValley
Serves 6-8
- 4 lb pumpkin, skin removed and diced
- 2 yellow onions, chopped
- 2 Tb olive oil
- 5 cups chicken or vegetable stock
- 1/2 cup white wine
- 1 tsp ground cardamom
- 1 Tb chopped thyme
- 3/4 cup heavy cream (optional)
- salt and pepper
- pumpkin seed oil
- roasted pumpkin seeds
Honey-Poached Pears With Brown Sugar Sour Cream
By LittleValley
In a large bowl, toss pears with lemon juice
- 2 firm but ripe large Bosc pears peeled, halved, and cored
- 2 tablespoons fresh lemon juice
- 1 cup water
- 1/2 cup dry white wine
- 5 tablespoons honey
- 1/2 vanilla bean split, scraped, 1 pod reserved
- 1/2 small cinnamon stick
- 1 cup sour cream
- 1 tablespoon brown sugar
- 2 teaspoons brandy or dark rum
Tuscan Pot Roast
By LittleValley
1.Heat the oil in a large skillet over medium-high heat and brown the roast on all sides
- 1/3 cup olive oil
- 1 2 ½ - 3 lb. Bottom round pot roast
- 2 large onions, quartered
- 2 celery stalks, thinly sliced
- 2 large carrots, thinly sliced
- 3 garlic cloves, minced
- 1 6 oz can tomato paste
- 1 cup dry red wine
- 1 ½ oz package dried mushrooms
- 1 T. kosher salt
- 1 tsp. dried oregano
- 1 28 oz can whole plum tomatoes, chopped and liquid reserved
Apricot Spritzer
By LittleValley
1.Place the berries in a single layer on a cookie sheet and put in the freezer overnight or until frozen solid
- 2 cups mixed strawberries, and red and black raspberries
- 2 cups apricot nectar
- 2 cups seltzer
- 2 cups ginger ale
- 2 cups white grape juice
- 1 cup vodka