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Recipes
Quick Fried Brown Rice with Shrimp and Snap Peas
By jeknudson
Adam Hickman, Cooking Light JUNE 2014
- 1 1/2 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben's)
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon honey
- 2 tablespoons peanut oil, divided
- 10 ounce medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 1 1/2 cups sugar snap peas, diagonally sliced
- 1/3 cup unsalted, dry-roasted peanuts
- 1/8 teaspoon salt
- 3 garlic cloves, crushed
Cranberry-Pear Clafoutis
By jeknudson
When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand
- 1/2 cup dried sweetened cranberries
- 2.25 ounces (about 1/2 cup) all-purpose flour
- 1/3 cup sugar
- 1/8 teaspoon kosher salt
- 1 cup 2% reduced-fat milk
- 1/3 cup heavy cream
- 1 tablespoon orange liqueur
- 2 large eggs
- 1 large egg yolk
- 1 large egg white, beaten to soft peaks
- 1 tablespoon butter
- 1 cup chopped peeled ripe Anjou pear
- 1 tablespoon powdered sugar
- 1 ounce crumbled blue cheese
- 1/4 cup chopped toasted walnuts
Remoulade
By jeknudson
Meanwhile, in a small bowl whisk together the mayonnaise, the mustard, lemon juice, vinegar, 1/4 teaspoon of salt, ...
- 1/4 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- 1 cup good mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons Champagne vinegar or white wine vinegar
- Pinch freshly ground black pepper
Cauliflower pakoras – Crispy deep fried cauliflower snack
By jeknudson
1. In a large bowl, combine gram and corn flour with fennel seeds, green chilli, ginger, curry leaves, coriander le...
- 1 cup gram flour (also called chickpea flour or besan);
- 2 tbsp corn flour (optional);
- 1 medium sized cauliflower, cut into small florets;
- 1 onion, sliced (julienne cut);
- 1 tsp fennel seeds;
- 1 green chilli, chopped;
- 1 inch fresh ginger, finely chopped;
- few curry leaves, chopped;
- handful of coriander leaves, chopped;
- 1 tsp salt;
- ¾ cup water;
- oil.
Black-Eyed Pea, Collard, and Sweet Potato Stew
By jeknudson
1. Remove and chop collard stems
- 1 bunch fresh collard greens (1 lb.)
- 6 whole cloves
- 1 medium-size yellow onion, halved
- 2 tablespoons vegetable oil
- 10 parsley stems
- 10 cilantro stems
- 4 fresh thyme sprigs
- 4 celery ribs, peeled and coarsely chopped
- 3 bay leaves
- 3 large carrots, peeled and coarsely chopped
- 1 garlic bulb, halved
- 2 (2-inch) pieces fresh ginger, peeled and crushed
- 1 (14.5-oz.) can diced tomatoes, drained
- 1 teaspoon dried crushed red pepper
- 4 tablespoons sugar
- 5 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 2 smoked ham hocks
- 1 pound chicken wings
- 1 pound pork neck bones
- 1 (16-oz.) package dried black-eyed peas
- 2 medium-size sweet potatoes, peeled and cubed
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Hot sauce
- 6 cups hot cooked rice
- 1/4 cup coarsely chopped parsley leaves
- 1/4 cup coarsely chopped cilantro leaves
Coconut Cream Cake
By jeknudson
1. Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan
- FILLING
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon table salt
- 4 large egg yolks
- 1 cup half-and-half
- 1 cup coconut milk
- 1 cup sweetened flaked coconut
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- CAKE LAYERS
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1/2 cup milk
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Shortening
- ADDITIONAL INGREDIENTS
- 1 cup heavy cream
- Fluffy Coconut Frosting
Potato and Carrot Pancakes with Curry Sauce
By jeknudson
Carrots bring an earthy sweetness to these crispy, latke-like pancakes
- 2 1/2 cups grated carrot
- 2 1/2 cups grated baking potato
- 3 ounces all-purpose flour (about 2/3 cup)
- 1/2 cup grated onion
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper
- 2 large eggs
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup whole-milk Greek yogurt
- 1/2 teaspoon curry powder
- 2 teaspoons honey
Pecan Spice Cake with Caramel-Rum Glaze
By jeknudson
1. Prepare Cake: Preheat oven to 325°
- CAKE
- 2 cups butter, softened
- 3 cups firmly packed light brown sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 cups toasted chopped pecans
- 1 tablespoon vanilla extract
- Shortening
- GLAZE
- 1/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 tablespoon rum
- 1/2 to 1 1/3 cups powdered sugar
Cranberry-Apple Pie with Pecan Shortbread Crust
By jeknudson
This delicious pie combines two of the best flavors of fall, cranberry and apple, with homemade shortbread crust
- 1 cup pecans, finely chopped
- 1 1/2 cups butter, softened
- 3/4 cup powdered sugar
- 3 cups all-purpose flour
- 3 pounds Gala apples
- 1 cup firmly packed light brown sugar
- 3/4 cup sweetened dried cranberries
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Toasted pecan halves, powdered sugar
Chocolate Berry Pound Cake Recipe
By jeknudson
Preheat oven to 350. Place 3/4 cup of spreadable fruit in a microwave-safe bowl
- RASPBERRY CREAM:
- 1 jar (10 ounces) seedless blackberry or black raspberry spreadable fruit, divided
- 2/3 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (16 ounces) sour cream
- Confectioners' sugar, optional
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 1 carton (8 ounces) frozen whipped topping, thawed
- Fresh raspberries and blackberries, optional