Kathleentirpak's profile page
Recipes
Tomato Casserole
By kathleentirpak
Preheat oven to 400 degrees
- 2 ( 14 ounce ) cans crushed tomatoes
- 1 1/2 cups fresh white bread crumbs
- ( about 3 slices )
- 1/4 cup melted butter
- 1/4 cup brown sugar
Roasted Sage Potatoes
By kathleentirpak
Preheat oven to 425 degrees
- 8-10 small red potatoes
- ( 1" or 1.5" diameter )
- 2 Tablespoons olive oil
- 30-40 fresh sage leaves
- 2 teaspoons fine sea salt
- 9 x13" baking dish or 12" gratin dish
Almost Nuclear Carnitas
By kathleentirpak
Place the pork pieces in a stock-pot with the onion, spices, bay leaves, salt, chiles and adobo sauce
- 3 pound Boston Butt pork roast,
- cut into about 12 pieces
- 1 large onion, quartered
- 1 Tablespoon cumin
- 1 Tablespoon coriander
- 1 Tablespoon oregano
- 1 small can chipotle chiles in adobo sauce, chopped
- 2 bay leaves
- 1 Tablespoon fine sea salt
- 1 quart chicken broth
- ( enough to cover meat )
- 2 Tablespoons shortening or lard
Sengalese Peanut Soup
By kathleentirpak
Heat the oil at medium-high, and saute the onion and garlic
- 2 Tablespoons peanut oil
- 1 large chopped onion
- 1 minced garlic clove
- 1/4 cup chopped cilantro stems
- 1/2 teaspoon cayenne pepper
- 2 Tablespoons curry powder
- 3 cups water
- 28 ounce can crushed tomatoes
- 2/3 cup peanut butter
- 1 cup coconut milk
- ( or more, to taste )
- salt to taste
- 2 Tablespoons chopped cilantro
- dollop of plain yogurt
- wedges of lime
Spicy Eggplant Miso Saute
By kathleentirpak
Excellent as a side dish with rice
- 2 Tablespoons peanut or canola oil
- 1 3/4 cup unpeeled diced eggplant
- 3 Tablespoons red miso
- 2 1/2 teaspoons honey
- 2 Tablespoons water
- 2/3 cup scallions in 1/2" lengths
- 1/4 teaspoon cayenne pepper
Tortilla Soup
By kathleentirpak
Combine all ingredients except tortilla strips and garnishes
- 1 can Progresso fire-roasted tomato sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 cups shredded pork or chicken
- 1 can drained and rinsed black beans
- or cannellini beans
- 1 small can chopped green chiles
- 14 ounce can stewed tomatoes with juice
- 2 dry-fried flour tortillas cut into 1/4 inch strips
- garnishes : shredded pepper-Jack cheese,
- sour cream, chopped cilantro, avocado
Kale with Pears and Onions
By kathleentirpak
This is a low-carb Atkins recipe
- 1 bunch of kale, coarsely chopped
- 3 Tablespoons olive oil
- 1 thinly-sliced yellow onion, about 1 cup
- 2 pears, cut in 1/4 inch wedges
- 1/2 teaspoon curry
- 1/4 teaspoon nutmeg
Yellow Squash Casserole
By kathleentirpak
Preheat oven to 350 degrees
- 3 cups sliced yellow squash
- 1 medium-sized chopped white onion
- 1 stick of butter
- 1 package Pepperidge Farms
- cornbread dressing
- 1 can cream of chicken soup
- 8 ounces sour cream
Breakfast Sausage Chili
By kathleentirpak
Fry sausage till light brown, breaking into small pieces
- 6 ounces ( half a roll ) of bulk pork breakfast sausage
- 1 cup finely-chopped green bell pepper
- 1 teaspoon cumin
- 16 ounce can of drained and rinsed kidney beans
- 14 ounce can of diced Mexican style tomatoes
- 1 cup water
Blueberry Zucchini Squares
By kathleentirpak
This recipe makes about 2 dozen squares
- glaze :
- greased 15 x10 x 1 inch jelly-roll pan
- 2 cups shredded unpeeled zucchini
- 1/2 cup buttermilk
- 3 Tablespoons lemon juice
- 2 Tablespoons lemon zest, divided
- 1 cup soft butter
- 2 1/2 cups sugar
- 2 eggs
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries,tossed with 2 Tablespoons flour
- 2 cups confectioner's sugar
- 1/4 cup buttermilk
- 1/8 teaspoon salt