Bonnie T's profile page
Recipes
Farro Salad
By Bonnie T
1. Prepare all of the ingredients above
- Dressing:
- Farro Salad
- (serves 4)
- 4 cups cooked farro (we used 1 package of Trader Joe’s 10 Minute Farro because it's so easy to make)
- or wild rice or brown rice or quinoa or a mixture
- 1/2 cup edamame, cut into halves
- 2/3 cup pomegranate seeds (optional) or craisins
- 1/4 cup chopped green onions (optional)
- 1 cup red cabbage, thinly sliced
- 1/4 cup crumbled feta (you can also use goat cheese)
- 1/3 cup thinly sliced almonds
- SweetSalt salad dressing (recipe below)
- 2 shallots or garlic, chopped
- Zest of 1 lemon
- Juice of 3 lemons
- 1 tsp. Dijon mustard
- 1/4 cup Champagne vinegar
- 1 Tbsp. honey*
- 1-1/2 cups olive oil
- 1/4 cup of white wine
- Salt, to taste
- If you prefer the dressing a bit sweeter, add another teaspoon of honey.
Citrus Chicken Salad
By Bonnie T
Add brown rice or quinoa for a complete meal
- 1/2 C fresh orange juice
- 1/2 C olive oil
- 1 large clove garlic
- 1 tsp Dijon mustard
- 2-3 tsp lemon juice
- Sea salt to taste
- Black pepper to taste
- 4 boneless chicken breasts, about 1 lb
- 8 C mixed salad greens
- 1 avocado, sliced
- 1 C purple or red grapes, cut in half
- 2 naval oranges, peeled and sliced
- 1/2 C toasted walnuts
Bonnie's Apple Crisp
By Bonnie T
So easy and delicious. Make the crisp part as sweet as you like by adding more sugar and butter to that part of the...
- 4 C sliced pared tart apples, about 4
- 3/4 C brown sugar, packed
- 1/2 C flour
- 1/2 C old fashioned oatmeal, dry
- 3/4 tsp cinnamon
- 3/4 tsp nutmeg
- 1/3 C butter, softened
Greek Salas...really good and easy
By Bonnie T
Make lemon dressing...ingredients below
- Lemon dressing..see below
- 7 oz spinach, torn into bite-size pieces ..5 Cups
- 1 head Boston lettuce, torn into bite-size pieces, ..4 Cups
- 1/2 C crumbled feta cheese, 2 oz
- 4 medium green onions, sliced
- 24 pitted ripe olives
- 3 medium tomatoes, cut into wedges
- 1 medium cucumber, sliced
Breakfast Burritos
By Bonnie T
Heat the butter, add onion, and sauté for 3-4 minutes, stirring frequently
- COOKING TIME: 5 – 10 Minutes
- 1-2 tbsp butter
- 1/2 cup onion, chopped
- 2-3 eggs
- 1 small tomato (preferably Roma), chopped
- 1-2 tbsp fresh herbs (thyme, rosemary...), minced
- 2 tbsp soy sauce (wheat free preferably)
- 1/4 cup chopped walnuts or pecans
- 2-3 tbsp grated raw cheese (optional)
Quinoa Salad with Kale, Walnuts, and Parmesan
By Bonnie T
Serves 4 I love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow walnuts and...
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 small onion, minced
- 1 cups white quinoa, rinsed
- 3/4 cups water
- 1 1/2 cups chopped kale
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup toasted walnuts
- 1/4 cup grated Parmesan cheese
- kosher salt and black pepper, to taste
- That is the basic recipe, but I also add diced or sliced cucumber, 1 sliced avocado and 1 cup of cherry tomatoes just to make it more filling and healthier. Sometimes I go WILD and add black beans or garbanzo beans or whatever canned beans I have on hand.
- preparation
Lemon Tart
By Bonnie T
Candied Citrus Zest 1 Place lemon zest in a saucepan and cover with water by 1/2 inch
- Candied Zest:
- Garnish with fresh mint and sneak some bites of the mint in between bites of the tart for even more fun with the flavors.
- Ingredients
- 1 * 1 C lemon zest, julienned
- 1 * 1 C sugar
- Crust:
- 1 1/2 * 1 1/2 C flour
- 1/2 * 1/2 tsp salt
- 1/2 * 1/2 C (1 stick, or 1/4 pound) unsalted butter, softened at room temperature
- 1/2 * 1/2 C sugar
- 1 * 1 large egg, beaten
- 1/4 * 1/4 tsp almond extract
- 1 * 1 T lemon juice
- Lemon curd:
- 1/2 * 1/2 C (1 stick) unsalted butter
- 1/4 * 1/4 C creme fraiche
- 2 * 2 large eggs
- 3 * 3 large egg yolks
- 3/4 * 3/4 C fresh lemon juice
- 3/4 * 3/4 C sugar
- 1 1/2 * 1 1/2 tsp lemon zest
- Equipment needed:
- 10 * 10-inch tart pan with a removable bottom
- * Pastry blender or two blunt dinner knives
- * Double boiler and several metal mixing bowls
Northwoods Inn Red Cabbage Salad
By Bonnie T
HORRIBLE
- 1 small head shredded red cabbage
- 1/2 cup salad oil
- 10 tablespoons red wine vinegar
- 3 tablespoons sugar
- 4 teaspoons salt
- 1 teaspoon seasoning salt ( Lawry's)
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Corned Beef and Cabbage
By Bonnie T
Directions 1. Rinse corned beef and make holes with knife to put ten garlic cloves into brisket
- Ingredients
- 3 * 3 pounds corned beef brisket with spice packet
- 10 cloves of garlic, whole
- 10 cloves of garlic, smashed
- 10 * 10 small red potatoes
- 5 * 5 carrots, peeled and julienned
- 1 * 1 large head cabbage, cut into small wedges
- Parsley
- Several stocks of celery
- 1 12 oz bottle of Guiness ..stout, not draught, or it will be bitter
Pear and Almond French Toast Casserole
By Bonnie T
Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish
- makes 20 servings
- 1/4 cup butter, cut into 1/4-inch cubes
- 3/4 cup brown sugar
- 1 (29 ounce) can plus more pear halves, cut lengthwise into 4 slices
- 1 (1 1/2 pound) loaf sourdough bread, cut into 1-inch cubes
- 10 eggs
- 2 cups milk
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup sliced almonds