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Quinoa and Beet Pilaf By MARTHA ROSE SHULMAN

Quinoa and Beet Pilaf By MARTHA ROSE SHULMAN

By

Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens

  • 1 bunch of beets (3 large, 4 medium or 5 small), roasted
  • 3/4 to 1 pound beet greens (the greens from 1 generous bunch)
  • Salt to taste
  • 1 to 2 tablespoons extra virgin olive oil (to taste)
  • 2 garlic cloves, minced
  • 2 teaspoons caraway seeds, lightly crushed
  • 3 cups cooked regular quinoa
  • 2 ounces goat cheese, crumbled or diced (1/2 cup)
0/5 (0 Votes)

Chocolate Cream Pie

Chocolate Cream Pie

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Makes on 9-inch pie, serving 8 to 10

  • INGREDIENTS
  • Chocolate Cookie Crumb Crust
  • 16 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
  • 2 tablespoons unsalted butter , melted and cooled
  • Chocolate Cream Filling
  • 2 1/2 cups half-and-half
  • pinch table salt
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 6 large egg yolks at room temperature, chalazae (protein strands attached to yolk) removed (see related Quick Tip)
  • 6 tablespoons unsalted butter (cold), cut into 6 pieces
  • 6 ounces semisweet chocolate or bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate , finely chopped
  • 1 teaspoon vanilla extract
  • Whipped Cream Topping
  • 1 1/2 cups heavy cream (cold)
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)

Shaved Fennel Salad

Shaved Fennel Salad

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If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, ...

  • 1 medium-large zucchini, sliced into paper thin coins
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 2/3 cup / .5oz/ 15g loosely chopped fresh dill
  • 1/3 cup / 80ml fresh lemon juice, plus more if needed
  • 1/3 cup / 80ml extra virgin olive oil, plus more if needed
  • fine grain sea salt
  • 4 or 5 generous handfuls arugula
  • Honey, if needed
  • 1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
  • 1/3 cup / 2 oz / 60g / feta cheese, crumbled
0/5 (0 Votes)

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING

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Hands-on time: 25 minutes Time to table: 25 minutes Makes 4 cups, easily adapted for less NUTRITION ESTIMATE P...

  • DRESSING
  • 1/4 cup cream
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon good mustard
  • 1/2 teaspoon sugar
  • Salt & pepper to taste - go easy here
  • Fresh mint, chopped
  • 1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
0/5 (0 Votes)

garlic scape pesto (adapted from Dorie Greenspan)

garlic scape pesto (adapted from Dorie Greenspan)

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makes one cup

  • 10 garlic scapes
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup shelled, unsalted pistachios
  • 1/2 cup extra virgin olive oil, plus more as needed
  • Freshly ground black pepper, to taste
0/5 (0 Votes)

Egg-Uffins

Egg-Uffins

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  • Ingredients
  • 6 whole Eggs
  • 4 Tablespoons Milk
  • 2 whole Plum Tomatoes, Chopped
  • 10 leaves Basil, Chopped
  • 1/4 cups Goat Cheese Crumbled
  • 1 pinch Salt And Pepper, to taste
  • 2 slices Parma Ham, Sliced Into 6 Pieces
4/5 (1 Votes)

Garlic Mashed Potatoes

Garlic Mashed Potatoes

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Why this recipe works: Cooking the potatoes in their skins and peeling them after cooking for rich, earthy flavor...

  • 22 cloves garlic (small to medium-large, about 3 ounces, or 2/3 cup), from 2 medium heads garlic, skins left on
  • 2 pounds potatoes, unpeeled and scrubbed
  • 8 tablespoons unsalted butter (1 stick), melted
  • 1 cup half-and-half, (warm)
  • 1 1/2 teaspoons table salt
  • Ground black pepper
0/5 (0 Votes)

Roasted Fall Vegetables with Chestnuts and Parmesan Gremolata

Roasted Fall Vegetables with Chestnuts and Parmesan Gremolata

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Yield: Makes 16 servings

  • 1 pound medium carrots, peeled, halved lengthwise, then crosswise
  • 1/2 pound medium parsnips, peeled, cut in half lengthwise, then crosswise 1/2 pound turnips, peeled, halved, cut into 1-inch-thick wedges
  • 1/2 pound chestnuts, peeled
  • 2 pounds brussels sprouts, trimmed, halved
  • 6 tablespoons olive oil, divided
  • 1/4 cup grated Parmesan cheese (about 1 ounce)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon finely grated lemon peel
  • 1 small garlic clove, minced
0/5 (0 Votes)

Cranberry Oat and Honey Bread

Cranberry Oat and Honey Bread

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Yield: 12 servings Nutritional Information Serving Size: 1 slice • Calories: 196 • Fat: 5

  • 2 1/2 cups whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • Dash of nutmeg
  • 1 cup quick cooking oats
  • 3/4 cup honey
  • 1/3 cup plain Greek yogurt
  • 2 eggs
  • 1/2 cup fat-free milk
  • 2 cups fresh cranberries (or 1 cup dried)
0/5 (0 Votes)

Asian Slaw

Asian Slaw

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  • Ingredients
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 4 tablespoons mirin, or white wine
  • 1 teaspoon sesame oil
  • 1/4 cup rice wine vinegar
  • 1 cup thinly sliced napa cabbage
  • 1/2 cup thinly sliced green cabbage
  • 1 cup julienned carrots
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced bok choy
  • 1/2 cup bean sprouts
  • 1/2 cup julienned snap peas
  • 1/2 cup julienned green onions
  • 15 wonton skins, fried
  • Peanuts, for garnish
0/5 (0 Votes)