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Recipes
Wild Mushroom Farfalle
By jeknudson
You can substitute fresh parsley or thyme for the dill
- 8 ounces uncooked farfalle pasta
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 5 garlic cloves, chopped
- 2 (4-ounce) packages exotic mushroom blend
- 1 cup unsalted vegetable stock
- 3/4 teaspoon kosher salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon unsalted butter
- 2 teaspoons grated lemon rind
- 1 1/2 teaspoons sherry vinegar
- 3/8 teaspoon black pepper
- 1/4 cup part-skim ricotta cheese
- 1 ounce Parmesan cheese, shaved (about 1/4 cup)
Emeril's Creole Seasoning
By jeknudson
Combine all ingredients thoroughly
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Roasted Cherry Hand Pies
By jeknudson
Southern Living JANUARY 2013
- 1/2 cup butter
- 4 tablespoons almond paste
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 cup ice-cold vodka
- 4 to 5 Tbsp. ice-cold water
- 1 (12-oz.) package frozen sweet cherries
- 6 tablespoons Demerara sugar, divided
- 1/2 cup dried cherries
- 1/3 cup seedless raspberry preserves
- 1 tablespoon butter
- 1 teaspoon vanilla bean paste
- 1 large egg
Roast Pork with Cherry Sauce
By jeknudson
SAUCE: Combine all ingredients, bring to a boil, boil for one minute Serve over meat
- 4-6 lb pork loin roast (or tenderloin)
- 12 oz. cherry preseves
- 1/2 cup light corn syrup
- 1/4 cup brandy or cherry liquor
- 1/4 cup red wine vinegar
- 1/4 teas. salt
- 1/4 teas each cloves, nutmeg & cinnamon
- 1/8 teas pepper
Butternut Squash and Roasted-Garlic Bisque
By jeknudson
1. Preheat oven to 350*. Rub cut surfaces of garlic with oil
- 2 heads of garlic, halved cross-wise
- 1 tsp olive oil
- 1/4 cup butter
- 3 cups chopped onions
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
- 6 cups canned low-salt chicken broth
- 3 tbsp chopped fresh sage
- 1/2 cup plus 1 tbsp whipping cream
Boribap (Rice and Barley with Vegetables)
By jeknudson
Ann Taylor Pittman, Cooking Light NOVEMBER 2012
- 1/2 cup uncooked whole-grain barley
- 2/3 cup short-grain white rice
- 5 teaspoons dark sesame oil, divided
- 1 medium carrot, peeled and julienne-cut
- 1 small zucchini, julienne-cut
- 2/3 cup sliced shiitake mushroom caps
- 2/3 cup fresh bean sprouts
- 1/2 (5-ounce) package fresh baby spinach
- 1 1/2 tablespoons shiro miso
- 1 1/2 tablespoons gochujang (Korean chile sauce, such as Annie Chun's)
- 1 cup microgreens
- 1 tablespoon roasted ground sesame seeds
California Style Carnitas Recipe (Best)
By jeknudson
Absolutely the best carnitas!!
- 5 pounds beef chuck roast
- 1/4 cup bottled hot chile salsa
- 5 cloves garlic minced
- 2 1/2 tablespoons chili powder
- 2 tablespoons fresh oregano -- chopped
- 1 1/2 teaspoon ground cumin
- 16 ounces canned stewed tomatoes
- salt and pepper to taste
Shrimp Pasta Diavolo
By jeknudson
In a large saucepan cook linguine according to package directions
- 1 9 ounce package refrigerated linguine
- 12 ounces medium fresh shrimp, peeled and deveined
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 8-oz. can tomato sauce
- 1/2 cup torn fresh basil
- 2 cups fresh baby spinach
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
Eight Layered Greek Dip
By jeknudson
Spread hummus on 9-inch serving plate
- 1 10-ounce container roasted red pepper hummus
- 1 cup coarsely chopped fresh baby spinach
- 1/2 cup chopped sun-dried tomatoes, reconstituted
- 1/2 cup chopped peeled cucumber
- 1/4 cup chopped red onion
- 1/4 cup crumbled reduced-fat feta cheese or crumbled goat cheese
- 2 tablespoons sliced Kalamata olives
- 1/4 cup chopped pecans, toasted
Cranberry-Almond Broccoli Salad
By jeknudson
1. Soak red onion in cold water for 5 minutes; drain
- 1/4 cup finely chopped red onion
- 1/3 cup canola mayonnaise
- 3 tablespoons 2% reduced-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- 1/3 cup slivered almonds, toasted
- 1/3 cup reduced-sugar dried cranberries
- 4 center-cut bacon slices, cooked and crumbled