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Recipes
Southeast Asian Soup
By LittleValley
Warm the oil in a large saucepan or stockpot over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 14-ounce cans chicken broth
- 1/2 teaspoon kosher salt
- 14-ounce light coconut milk
- 3 inches fresh ginger (peeled and minced)
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 2 cups bean sprouts
- 1/2 head cabbage (shredded)
- 1 cooked chicken breast (sliced)
- 2 ounces rice noodles
- 1/2 cup fresh cilantro leaves
- 2 tablespoons Thai fish sauce
- lime wedges.
Cheesy Mashed Potato Pots
By LittleValley
1. Preheat oven to 350 degrees F
- 2 lb red potatoes
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup whipping cream
- 1/3 cup shredded cheddar cheese
Chai Tea
By LittleValley
1.In a small bowl combine all spices and set aside
- 1 cinnamon stick
- ½ tsp ground cardamom
- ½ tsp. Ground cloves
- ½ tsp. Ground ginger
- ½ tsp. Ground coriander
- 1 star anise
- 2 cups low fat milk
- 3 bags Indian black tea (Assam)
- 1/3 cup honey
Cheddar Cornmeal Sticks
By LittleValley
1. Preheat oven to 350F. Lightly grease baking sheets; set aside
- 2 cups finely shredded sharp cheddar
- 1/2 cup butter
- 1 1/4 cups flour
- 1/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
Creole Chicken, Red Beans and Rice Soup
By LittleValley
Emeril Lagasse's recipe I've made a few changes that work for my family
- 2 tablespoons olive oil
- 1 whole roated chicken chicken, (about 4 pounds) shredded
- Creole seasoning
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 3/4 cup shredded carrots
- 1 tablespoon minced garlic
- 2 bay leaves
- Pinch crushed red pepper
- 30 oz. canned dark red kidney beans
- 1 gallon chicken stock
- 1/4 pound long grain white rice, uncooked
Scallion-Ginger Butter
By LittleValley
Mash all ingredients together
- 1 stick salted butter, softened
- 1 T. minced scallion
- 1 1/2 tsp. ginger root, grated
- 1 tsp. red wine vinegar
Hot Artichocke and Asiago Cheese Dip
By LittleValley
1. Preheat oven to 350 degrees F
- 8 oz cream cheese, softened
- 1 cup Asiago cheese,
- 2 cloves garlic
- 14 oz artichoke hearts, drained
- 1 cup roasted red peppers, drained
- 1 cup sliced fresh mushrooms
- 1/2 cup sliced green onion
Chicken Enchiladas
By LittleValley
Feel free to bulk these up with black beans or rice
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup Cheddar Cheese, divided
- 3/4 cup Monterey Jack cheese, divided
- 1/4 cup sour cream
- 4 oz. diced green chiles
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
- Vegetable Oil
- 12 (6-inch) corn tortillas
- Cooking Spray
Enchilada Sauce
By LittleValley
Very easy to make and much tasetier than any canned version! Use this entire recipe for my chicken enchiladas
- 2 tablespoons Vegetable Oil
- 2 tablespoons Flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 14 oz. chicken broth
- 8 oz. tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
Rose Sangria
By LittleValley
In a pitcher combine blueberries, cups blackberries, hulled strawberries, red and golden raspberries, superfine sug...
- 2 cups blueberries
- 2 cups blackberries
- 2 cups hulled strawberries
- 2 cups red and golden raspberries
- 1 T. superfine sugar
- 5 oz. framboise
- 750 ml chilled rose wine
- 1 1/3 cup white cranberry juice