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Recipes
Vegetable Side: Herb-Roasted Winter Veggies
By SharonE
Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl
- 2 cups bite-size cauliflower florets, each halved lengthwise
- 2 cups halved Brussels sprouts
- 2 medium carrots, cut into sticks
- 1 medium yam or sweet potato (1/2 lb.), diced
- 3 Tbs. garlic-infused olive oil, divided
- 1 Tbs. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 2 Tbs. chopped fresh parsley
- 2 tsp. lemon juice
Salad Dressing: Poppyseed Dressing
By SharonE
Great with a green fruit (strawberries, mangoes) salad
- 1/4 cup olive oil
- 3 tbsp. champagne vinegar
- 1/4 tsp. salt
- 1/2 tsp. dijon
- 1 tbsp. grated onion
- 2 tbsp. sugar
- 1 tsp. poppy seeds
Salad: Shaved Brussel Sprouts with Grapes and Almonds
By SharonE
From Chrissy Tiegen
- 1 pound Brussels spouts
- ¼ cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ cup finely grated Parmigiano-Reggiano cheese
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1½ cups grapes, halved
- ½ cup slivered almonds, toasted
Breakfast: Shakshuka
By SharonE
Preheat oven to 400 degrees
- 3 3 3 tbs olive oil
- 3 3 3 tbs olive oil
- 3 3 3 tbs olive oil
- 1 1 1 onion, thinkly sliced
- 1 1 1 onion, thinkly sliced
- 1 1 1 onion, thinkly sliced
- 1 1 1 red pepper, thinly sliced
- 1 1 1 red pepper, thinly sliced
- 1 1 1 red pepper, thinly sliced
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 3 3 3 cloves garlic, pressed or thinly sliced
- 3 3 3 cloves garlic, pressed or thinly sliced
- 3 3 3 cloves garlic, pressed or thinly sliced
- 1 1 1 tsp cumin
- 1 1 1 tsp cumin
- 1 1 1 tsp cumin
- 2 2 2 tsp paprika
- 2 2 2 tsp paprika
- 2 2 2 tsp paprika
- 1/8 1/8 1/8 tsp cayenne (optional)
- 1/8 1/8 1/8 tsp cayenne (optional)
- 1/8 1/8 1/8 tsp cayenne (optional)
- 1 28 1 28 1 28 oz. can of tomatoes, crushed
- 1 28 1 28 1 28 oz. can of tomatoes, crushed
- 1 28 1 28 1 28 oz. can of tomatoes, crushed
- 6-8 6-8 6-8 large eggs
- 6-8 6-8 6-8 large eggs
- 6-8 6-8 6-8 large eggs
- 1-2 1-2 1-2 tbs parsley, roughly chopped
- 1-2 1-2 1-2 tbs parsley, roughly chopped
- 1-2 1-2 1-2 tbs parsley, roughly chopped
Meat: Buttermilk Fried Chicken
By SharonE
Whisk together the marinade ingredients in a large bowl
- Marinade:
- 3 lb. cut up chicken pieces
- 2 cups buttermilk
- 2 tsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. ground black or white pepper
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- Coating:
- 2 1/2 cups all-purpose flour
- 1 tbsp. salt
- 2 tsp. ground black or white pepper
Vegetable Side: Honey Glazed Carrots
By SharonE
In a medium saucepan, bring water to a boil
- Salt
- 1 pound carrots, sliced thickly on the bias
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Breakfast: Country French Omelet
By SharonE
Adapted from Ina Garten's recipe
- 1 teaspoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 teaspoon summer savory
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 teaspoons sriracha sauce
- few dashes worcestershire sauce
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Breakfast Breads: Samovar Cherry Scones
By SharonE
One of my favorite scones
- 6 cups all purpose flour
- 1 1/2 tsp. salt
- 1/4 cup granulated sugar
- 3 tbsp baking powder
- 1/2 cup dried cherries, cut in half
- zest of 1 lemon
- 1 1/8 cup cold butter, cut into pea-sized pieces
- 3 eggs, beaten
- 1 1/2 cups heavy cream
- 1/2 cup buttermilk
- 1/2 cup honey
- 1 1/2 tsp. vanilla
- 2 egg yolks, beaten
- 1/2 cup oats
- 1/4 cup sugar
- salt
Fresh Milled Stone Ground Flour: Whole Wheat Milk Bread
By SharonE
This is my first recipe using freshly milled flour from a local mill (unrefined, organic, no stabilizers,100% stone...
- 1 cup (8 oz) water
- 1 cup (8 oz) whole milk
- 1 package active dry yeast (2 1/4 tsp), or instant yeast
- 4 tbsp (2 oz) honey
- 2 1/2 cups (12 oz) Whole Grain Bread Flour (Hard White Spring Wheat, 12.5% protein)
- 2 cups (9 oz) Whole Wheat Flour (Hard Red Spring Wheat, 12% protein)
- 1 cup rolled oats
- 4 tbsp (2 oz) unsalted butter, melted
- 1 tbsp kosher salt
Soup: Pork-Stuffed Cucumber Soup
By SharonE
Adapted from Chrissy Tiegen
- 1 pound ground pork
- ¼ cup light soy sauce
- 10 cloves garlic, mashed or finely minced
- 2 tsp oyster sauce
- 1/2 tsp baking powder
- ¼ teaspoon freshly ground black pepper
- 5 large cucumbers, peeled, ends NOT trimmed
- 3 chicken bouillon cubes
- 1 bunch honshimeji mushrooms, trimmed and separated
- ¼ cup thinly sliced scallions
- 2 carrots, peeled and sliced into 1" chunks