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Recipes
Roasted Cabbage Wedges with Orange and Caraway
By jeknudson
Step 1 Preheat oven to 350°F
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon grated orange rind
- 1/2 teaspoon crushed red pepper
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon ground turmeric
- 3 tablespoons unsalted butter, softened
- 1 (3-lb.) head green cabbage
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons chopped fresh dill
Vanilla Bean Ice Cream
By jeknudson
Sidney Fry, MS, RD, Cooking Light MAY 2013
- 1 cup half-and-half
- 1/2 cup sugar, divided
- 2 tablespoons light-colored corn syrup
- 1/8 teaspoon salt
- 1 (12-ounce) can evaporated low-fat milk
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
Moroccan-Spiced Parsnips
By jeknudson
Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer
- 2 cups peeled parsnips, cut diagonally into 1/2-in. pieces
- 3 tablespoons water
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/8 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 ounce crumbled feta cheese
Hummingbird Cake
By jeknudson
Step 1 Prepare the Cake Layers: Preheat oven to 350°F
- 3 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
- 2 cups chopped ripe bananas (about 3 bananas)
- 1 cup chopped pecans, toasted
- Vegetable shortening
- 2 (8-oz.) pkg. cream cheese, softened
- 1 cup salted butter or margarine, softened
- 2 (16-oz.) pkg. powdered sugar
- 2 teaspoons vanilla extract
- 3/4 cup pecan halves, toasted
Cinnamon-Orange Rolls
By jeknudson
1. Combine yeast and 3 tablespoons water in a small bowl; let stand 10 minutes or until foamy
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 tablespoons warm water (100° to 110°)
- 10.13 ounces plus 3 tablespoons white whole-wheat flour (about 2 1/4 cups plus 3 tablespoons)
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup 2% reduced-fat milk
- 1 1/4 teaspoons vanilla extract, divided
- 1 large egg
- 1 large egg yolk
- 1/4 cup unsalted butter, softened
- Cooking spray
- 1/3 cup packed brown sugar
- 1 tablespoon grated orange rind, divided
- 1 teaspoon ground cinnamon
- 3/4 cup powdered sugar
- 2 to 3 teaspoons fresh orange juic
Crispy Cauliflower with Italian Salsa Verde
By jeknudson
Step 1 Preheat oven to 400°F
- 6 cups cauliflower florets
- Cooking spray
- 1/4 cup fine whole-wheat breadcrumbs
- 1 tablespoon grated lemon rind
- 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
- 1/4 cup finely chopped shallots
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon crushed red pepper
Butternut-Kale Lasagna
By jeknudson
1. Preheat oven to 450°. 2
- 1/4 cup water
- 1 (12-ounce) package prechopped fresh butternut squash
- 3 cups prechopped kale
- 1 tablespoon olive oil
- 1 1/2 tablespoons minced garlic
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 3/4 cups 1% low-fat milk, divided
- 2 ounces Gruyère cheese, shredded and divided
- 1 ounce Parmigiano-Reggiano cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 6 no-boil lasagna noodles
- 3 tablespoons chopped pecans
Coconut & Pecan Strawberry Shortcakes
By jeknudson
The next time you want to satisfy your sweet tooth, whip up these amazing Coconut & Pecan Strawberry Shortcakes
- SWEET MASCARPONE CREAM:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 5 teaspoons baking powder
- 1 1/2 teaspoons table salt
- 3/4 cup butter, cubed
- 1 1/2 cups sweetened flaked coconut, toasted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup plus 1 Tbsp. heavy cream, divided
- 1 cup finely chopped toasted pecans
- Parchment paper
- 8 pecan halves
- Sweetened flaked coconut
- STRAWBERRIES
- 1 quart strawberries, halved
- 1 tablespoon fresh lime juice
- 3 tablespoons sugar
- Sweet mascarpone cream
- 1 (8-ounce) container mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup heavy cream
Mediterranean Striped Bass
By jeknudson
Robin Bashinsky, Cooking Light MAY 2013
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon crushed red pepper
- 5 garlic cloves, sliced
- 3/4 cup dry white wine
- 1/2 cup torn basil leaves, divided
- 1 tablespoon drained capers
- 3/8 teaspoon salt, divided
- 4 (6-ounce) striped sea bass fillets
- 3 plum tomatoes, sliced
- 2 teaspoons chopped fresh flat-leaf parsley
- 1/4 teaspoon black pepper
- 8 pitted Castelvetrano olives, halved
la cambusa's linguine with shrimp, zucchini, and cherry tomatoes
By jeknudson
bring a medium saucepan of water to a boil
- 1 pound small shrimp in the shell
- 1/2 cup extra virgin olive oil, plus more for the pasta water
- 1 walnut of butter(about 2 tablespoons)
- 2 garlic cloves
- 1/2 lb cherry tomatoes, cut in half
- freshly ground black pepper
- 1 zucchini, thinly sliced
- 1 pound linguine
- 1/2 cup finely chopped fresh Italian pasrsley