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Recipes
Black Beans and Rice
By LittleValley
My ultimate go to recipe!
- 2 teaspoons kosher salt
- 2 1/2 tablespoons olive oil
- 2 cups long-grain rice
- 1 medium onion, chopped
- 1 large green or red pepper, chopped
- 2 medium cloves garlic, minced
- 30 oz black beans, undrained
- 1 cup chicken broth
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/2 cup sliced scallions
Southwestern Chicken Soup
By LittleValley
One of my husband's favorites
- 1 12-ounce jar salsa verde
- 3 cups cooked chicken pieces
- 15 oz cannellini beans, drained
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 2 green onions, chopped
- 1/2 cup sour cream
- tortilla chips (optional)
Chocolate Crinkles
By LittleValley
Directions 1. In a large bowl, combine eggs, sugar, melted chocolate, oil, baking powder, and vanilla
- 3 eggs
- 1-3/4 cups sugar
- 4 ounces unsweetened chocolate, melted and cooled slightly
- 1/2 cup cooking oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups flour
- 2/3 cup powdered sugar
Porcini And White Bean Stew
By LittleValley
1. Bring stock and 1/2 cup water to a boil in a small pan
- 1 3/4 cups chicken stock
- 3/4 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic , thinly sliced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces fresh white mushrooms, quartered
- 3 small tomatoes (about 1 pound), coarsely chopped
- 1 small sprig fresh rosemary, plus more for garnish
- 1 can (19 ounces) white beans, drained and rinsed
Black Bean Soup
By LittleValley
Pantry items, easy to make!
- 1 cup salsa
- 30 oz canned black beans, drained and rinsed
- 2 cups chicken broth
- sour cream (1 dollop per serving)
- lime (optional)
- dry sherry (optional)
White Bean Soup with Tomato Salsa
By LittleValley
Cook the orzo according to the package directions; set aside
- 1 cup orzo
- 2 small shallots, diced
- 2 tomatoes, roughly chopped
- 1/2 red pepper, roughly chopped
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled Feta cheese
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- kosher salt
- freshly ground black pepper
- 1 clove garlic, crushed
- 1/4 teaspoon dried red chili flakes
- 30 oz white beans, rinsed
- 4 cups chicken broth
- 2 lemons
Slow Cooker Lasangna
By LittleValley
BROWN meat in large skillet; drain
- 1 lb. ground beef
- 26 oz. spaghetti sauce
- 1 cup water
- 15 oz. Ricotta
- 7 oz. Shredded Mozzarella
- 1/4 cup Parmesan
- 1 egg
- 2 Tbsp. chopped fresh parsley
- 6 lasagna noodles, uncooked
Zuccotto
By LittleValley
hands-on time: 25 minutes total time: 25 minutes, plus 24 hours of refrigeration makes 10 servings
- 1 10- to 12-ounce store-bought pound cake
- 1/4 cup orange juice or orange liqueur
- 1 6-ounce bag semisweet chocolate chips, chopped
- 2 cups heavy or whipping cream
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1 cup slivered almonds, chopped
Prosecco Sangria
By LittleValley
In a pitcher combine peach, nectarine, apricots and peach brandy
- 1 peach
- 1 nectarine
- 3 apricots
- 5 oz. peach brandy
- 750 ml. Chilled Prosecco
- 1 cup peach nectar
Cheddar Soup
By LittleValley
1.In a large saucepan melt butter over medium heat
- 4 tablespoons butter
- 2 garlic cloves, chopped
- 6 tablespoons flour
- 2 cups chicken stock
- 2 ½ cups water
- ½ pound cheddar cheese, grated (about 2 cups)