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Recipes
Slow-Cooker Butter Chicken
By jeknudson
1. Heat oil in a medium skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 2 ¼ pounds boneless, skinless chicken thighs, trimmed
- 1 cup chopped yellow onion
- 2 teaspoons grated fresh ginger
- 1 ½ teaspoons grated garlic
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- 1 (14 ounce) can light coconut milk
- 1 cup unsalted chicken broth
- 3 tablespoons tomato paste
- 1 ¾ cups water
- 1 cup long-grain brown rice
- ¾ teaspoon kosher salt
- Lime wedges & sliced scallions for garnish
Chunky Muhammara
By jeknudson
Step 1 Preheat broiler with oven rack in top position
- 2 large red bell peppers (about 1 1/4 lb.), halved and seeded
- 1 1/2 ounces whole-wheat pita or lavash
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 2 teaspoons Aleppo pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1 large garlic clove, chopped
- 2/3 cup chopped toasted walnuts
Greek to Me Cheese Ball
By jeknudson
Mix cream cheese with feta, artichoke hearts and red onion
- 8 ounces cream cheese, softened
- 8 ounces crumbled feta
- 1/4 cup marinated artichoke hearts, chopped
- 1/4 cup red onion, chopped
- 1 cup fresh dill, chopped
- Pita chips, for serving
Pizza with Roasted Garlic, Potato, Sage, Fontina and Truffle
By jeknudson
Preheat the oven to 400 degrees
- 1 head garlic, top cut off to expose the cloves
- 3 tablespoons EVOO, plus more for drizzling
- Salt and pepper
- 1 ball One-Hour Dough
- Flour, for dusting
- Fine semolina or cornmeal, for dusting the peel
- 2 or 3 baby potatoes, thinly sliced with a mandoline
- 5 or 6 fresh sage leaves, thinly sliced
- 1/4 pound fontina, preferably Fontina Val d'Aosta, shredded
- 3 tablespoons freshly grated Parmigiano-Reggiano
- Real truffle oil, or freshly shaved truffles, when in season
Baby Potatoes with Tomato-Corn Sauté
By jeknudson
Ivy Manning, Cooking Light MAY 2013
- 12 ounces small baby potatoes, halved
- 1 tablespoon olive oil
- 1 cup fresh corn kernels (about 2 ears)
- 1 1/2 teaspoons thinly sliced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 cup halved grape tomatoes
- 1/3 cup chopped fresh cilantro
- 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
Sicilian Meatballs (Rachel Ray's)
By jeknudson
Pre-heat the oven to 425ºF
- 4-5 slices of bread, torn up
- 3/4 cup milk
- 1 tablespoon extra virgin olive oil (EVOO), plus extra for drizzling, divided
- 2 cans San Marzano plum tomatoes (28 ounces)
- Salt and freshly ground black pepper
- 2 pounds ground sirloin
- 4 cloves garlic, chopped
- 1/2 cup flat leaf parsley, chopped
- 1 cup grated Parmigiano Reggiano cheese
- 1 teaspoon allspice
- A pinch of crushed red pepper flakes
- 1/3 cup pine nuts, toasted and chopped
- 1/4 cup currants
- 1 egg
- 1 pint ricotta cheese
- 1/2 cup basil leaves, torn
Citrus Tart
By jeknudson
If you don't have a tart pan, use a 9-inch pie plate
- FOR THE CRUST
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/4 cups all-purpose flour
- 1 teaspoon coarse salt
- 1/2 cup whole blanched almonds
- 3/4 cup confectioners' sugar
- 1 large egg yolk
- FOR THE FILLING
- 5 large eggs
- 1 1/4 cups granulated sugar
- 1/2 teaspoon coarse salt
- 1/2 cup fresh lemon juice (from 6 lemons), plus 2 teaspoons finely grated lemon zest
- 1/4 cup fresh lime juice (from 4 limes)
- 2 tablespoons heavy cream (optional)
- Garnish: red currants or raspberries and confectioners' sugar
Southern Green Beans and Potatoes
By jeknudson
Step 1 Heat oil in a 5-quart saucepan over medium-high
- 2 teaspoons olive oil
- 1 medium onion, halved and very thinly sliced
- 2 garlic cloves, sliced
- 1/4 teaspoon crushed red pepper
- 3 cups unsalted chicken stock
- 3/4 teaspoon kosher salt
- 1 1/2 pounds small red and gold potatoes,a strip peeled from the center of each
- 1 pound green beans, trimmed
Spiced Beef Stew with Sweet Potatoes
By jeknudson
Southern Living NOVEMBER 2012
- 1 (6-oz.) can tomato paste
- 1 (32-oz.) container beef broth
- 1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 pounds small sweet potatoes, peeled and cubed
- 2 sweet onions, cut into eighths
- 2 cups cubed butternut squash (about 1 lb.)
- 2 cups frozen whole kernel corn, thawed
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 2 teaspoons ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
Cavatelli with Artichokes, Olives & Leeks
By jeknudson
Bring a large pot of water to a boil for the pasta
- 1 cup green olives, such as Cerignola
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 box (9 oz.) frozen artichoke hearts, thawed and sliced lengthwise
- 2 leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 2 tablespoons fresh thyme leaves, chopped
- 4 cloves garlic, thinly sliced
- 1 tablespoon lemon zest plus about 1/4 cup juice
- Salt and pepper
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 pound dried or fresh cavatelli
- 1/3 cup freshly grated Parmigiano-Reggiano (a handful), plus more to pass at the table
- 1/3 cup fresh tarragon (a handful), coarsely chopped
- EVOO, for drizzling