Jeknudson's profile page
Recipes
Parchment-Baked Fish and Tomatoes
By jeknudson
Vanessa McNeil Rocchio, Southern Living SEPTEMBER 2013
- 1 (8-oz.) package haricots verts (thin green beans)
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 large tomatoes, chopped
- 2 tablespoons drained capers
- 1/3 cup green olives, quartered
- 4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
- 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 lemon, quartered
- 1/4 cup torn fresh basil
Vanilla Gelato (Base for flavors, e.g. Pistachio)
By jeknudson
This recipe abides more by the standard Italian gelato making rules in terms of the ingredients
- 1 1/2 pints (750 ml) whole milk (full cream milk)
- 1 cup (100g) skimmed milk powder
- 6 oz (125g) sugar
- 1 tsp vanilla
Wild Mushroom and Barley Stuffing
By jeknudson
Step 1 Bring 3 cups water and barley to a boil in a medium saucepan
- 3 cups water
- 1 cup uncooked pearled barley
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup chopped carrots
- 2 (4-oz.) pkg. gourmet blend mushrooms
- 2 teaspoons minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup chopped pecans
- 1/2 cup dried cherries, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups unsalted chicken stock
- 1 large egg, lightly beaten
- Cooking spray
- 3 ounces Gruyère cheese, grated (about 3/4 cup)
Peanut Noodles with Veggies
By jeknudson
In large bowl, whisk first 6 ingredients; season
- 1/3 cup creamy peanut butter
- 1/4 cup fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons chili-garlic sauce
- 2 teaspoons soy sauce
- 2 teaspoons hoisin sauce
- 6 ounces linguine, cooked
- 4 cups sliced bok choy
- 8 ounces bean sprouts
- 1 large carrot, grated
- 1 red bell pepper, thinly sliced
- 1 cup roasted peanuts, coarsely chopped
Tangy Chicken-Farro Bowl
By jeknudson
1. Combine 1/4 cup vinegar, 4 teaspoons sugar, 1/4 teaspoon salt, and allspice in a dish; stir with a whisk
- 5 tablespoons white vinegar, divided
- 2 tablespoons sugar, divided
- 5/8 teaspoon kosher salt, divided
- 1/8 teaspoon ground allspice
- 2 Persian cucumbers, thinly sliced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon dry mustard
- 1 tablespoon canola oil
- 2 teaspoons finely chopped fresh dill
- 2 (8.5-ounce) packages precooked farro
- 2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced
- 1/4 cup lingonberry preserves
Chicken-Mushroom-Sage Casserole
By jeknudson
Southern Living DECEMBER 2012
- 1/2 cup butter, divided
- 6 skinned and boned chicken breasts
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 pound assorted fresh mushrooms, coarsely chopped
- 1/4 cup sherry
- 3 tablespoons all-purpose flour
- 2 (14-oz.) cans chicken broth
- 1 (6-oz.) package long-grain and wild rice mix
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sliced toasted almonds
- Garnish: fresh sage leaves
Pistachio-Apple Bars with Chia Seeds
By jeknudson
These homemade apple bars are packed with nuts and flavor for a delicious snack!
- 1/3 cup cashew butter
- 1/3 cup honey
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups puffed barley cereal
- 1 cup old-fashioned rolled oats
- 1/4 cup dried apple, finely chopped
- 1/4 cup sweetened dried cranberries, chopped
- 1/3 cup dry-roasted pistachios, chopped
- Cooking spray
- 1 teaspoon black chia seeds
Creamy Broccoli-Cheese Soup
By jeknudson
1. Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil
- 4 cups unsalted chicken stock, divided
- 1/2 cup uncooked instant brown rice
- 1 cup 1% low-fat milk
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 1/4 pounds broccoli florets, coarsely chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces extra-sharp cheddar cheese, shredded and divided
Summer Squash and Ricotta Galette
By jeknudson
Weigh or lightly spoon flour into dry measuring cups; level with a knife
- 7.25 ounces all-purpose flour (about 1 2/3 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup water
- 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
- 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 3/4 cup part-skim ricotta cheese
- 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 teaspoon kosher salt
- 1 teaspoon water
- 1 large egg white
- 1/4 cup fresh basil leaves
Potato-Skin Nests
By jeknudson
Melissa Sperka, Greensboro, NC, Southern Living SEPTEMBER 2012
- 3 cups frozen shredded hash browns, thawed
- 2 egg whites, lightly beaten
- 3/4 cup (3 oz.) freshly shredded Parmesan cheese
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Freshly ground pepper to taste
- Vegetable cooking spray
- Shredded colby-Jack cheese
- Sour cream
- Cooked and crumbled bacon
- Chopped fresh chives