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Recipes
Pumpkin Bread Pudding with Caramel Sauce
By á-32
Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanil...
- 2 cups half and half
- 1 15-ounce can pure pumpkin
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 10 cups 1/2-inch cubes egg bread (about 10-ounces)
- 1/2 cup golden raisins
- 1 1/4 cups (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup whipping cream
- Powdered sugar
Turkey and Cheese Panini
By á-32
Combine mayonnaise and pesto, stirring well
- 2 tablespoons fat-free mayonnaise
- 4 teaspoons basil pesto
- 8 (1-ounce) thin slices sourdough bread
- 8 ounces sliced cooked turkey breast
- 2 ounces thinly sliced provolone cheese
- 8 (1/8-inch-thick) slices tomato
- Cooking spray
Red Cabbage-Citrus Slaw
By á-32
Directions Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blen...
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 2 tablespoons clover honey
- 2 tablespoons Dijon mustard
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 cups thinly sliced Napa cabbage
- 2 cups thinly sliced red cabbage
- 1 large carrot, peeled and grated on the large holes of a box grater
Spinach and Strawberry Salad
By á-32
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slo...
- 2 1/2 tablespoons strawberry vinegar
- 3 tablespoons olive oil
- 5 ounces baby spinach (8 cups)
- 1/2 pound strawberries, cut lengthwise into thick slices (1 1/2 cups)
- 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled
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Vegetarian Curry with Butternut Squash, Eggplant and Chickpeas
By á-32
Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F (200°C) according to the manufacturer’s in...
- 2 Tbs. vegetable oil
- 1 large yellow onion, grated
- Tbs. minced garlic
- 2 tsp. grated fresh ginger
- 2 tsp. brown mustard seeds
- 3 Tbs. curry powder
- 1/4 tsp. cayenne pepper
- 1 Tbs. sugar
- 1 Tbs. kosher salt
- 1 can (14.5 oz./455 g) diced tomatoes, drained
- 1 eggplant, cut into 1-inch cubes
- 1 can (14.5 oz./455 g) chickpeas, drained and rinsed
- 1/2 head cauliflower, cut into 1-inch (2.5-cm) pieces
- 1 russet potato, peeled and cut into 1-inch (2.5-cm) cubes
- 1 butternut squash, peeled and cut into 1-inch (2.5-cm) cubes
- 1 can (13.66 fl. oz./403 ml) coconut milk
- 8 oz. (250 g) green beans, trimmed and halved
- 1 red bell pepper, seeded and cut into strips
- 2 Tbs. fresh lime juice
- 1/2 cup (3/4 oz./20 g) chopped fresh cilantro, plus more for garnish
- Steamed rice for serving
Orange-Honey Glazed Carrots
By á-32
Directions Cut the carrots diagonally in 1-inch-thick slices
- 3 bunches carrots, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Kosher salt
- 1 teaspoon minced fresh ginger
- 1 teaspoon grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon freshly ground black pepper
Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad
By á-32
Preheat the oven to 375 degrees F
- Two 15-ounce cans cannellini beans, drained, rinsed well and drained again
- 2 cloves garlic, chopped
- 4 piquillo peppers, drained, patted dry and chopped
- 1/2 cup tahini
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley
- 1 teaspoon finely chopped fresh oregano
- Pinch chile de arbol powder
- Kosher salt and freshly ground black pepper
- Honey, to taste
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1 1/2 pounds boneless, skinless, chicken breasts (3 or 4 breasts)
- Canola oil, for brushing
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 6 ounces baby arugula
- 4 to 6 pitas, warmed
Bobby's Rub for Fish
By á-32
Directions Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl
- 3 tablespoons ancho chile powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground black pepper
Green Beans with Lemon Vinaigrette and Almonds
By á-32
For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds green beans, trimmed and halved
- 1/2 cup toasted sliced almonds
Potato Salad
By á-32
Put the potatoes and eggs into a big saucepan of cold salted water
- 2 pounds small Yukon gold potatoes
- 2 large eggs
- Kosher salt
- 1/2 bunch sliced scallions, white and green parts
- 2 tablespoons drained capers
- 2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
- 1/2 small red onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill, chopped
- 1/2 lemon, juiced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling