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Recipes
Pumpkin and Sweet Potato Soup
By amity
Preheat oven to 350F. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom
- 2-3 sweet potatoes, sliced length-wise
- • 1/3 cup / 80 ml of extra virgin olive oil
- • 1 sweet onion, cut into large chunks
- • 1 bulb of garlic
- • 1/2 tsp / 2 1/2 ml of rice bran oil*
- • 1/2 cup / 120 ml of canned pumpkin puree
- • 2-3 cups / 480 – 700 ml of low-sodium, low-fat chicken broth
- • 2 Tbsp / 30 ml of fresh lime juice
- • Sea salt and freshly ground black pepper, to taste
- • Ground nutmeg
- * If you can't find rice bran oil, olive oil will do
Whoopie Pies
By amity
Preheat oven to 400 degrees
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Seven -Minute Frosting
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 3 large egg whites
- 1/4 teaspoon pure vanilla extract
Round Steak with Potatoes Recipe
By amity
Cut steak into six pieces; sprinkle with salt and pepper
- 2 pounds beef top round steak
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1-1/4 cups water
- 1 cup chopped celery
- 1 cup chopped sweet red pepper
- 1/2 cup chopped onion
- 1/4 teaspoon dried thyme
- 12 small red potatoes
Potato Leek Fondue Soup
By amity
Melt butter in a large soup pot over medium-high heat
- 2 tablespoons butter
- 3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms
- 2 tablespoons crushed garlic
- 1 can cream of potato soup
- 1 cup light cream
- 1 quart chicken broth
- 2 (15-ounce) cans white potatoes, chopped
- Salt and freshly ground black pepper
- Finely chopped fresh chives, for garnish
Grilled Eggplant and Goat Cheese Salad
By amity
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 3 tablespoons olive oil
- 7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
- 1/2 cup toasted pine nuts
- 3 ounces goat cheese, crumbled
- 1/3 cup basil, thinly sliced
- 2 tablespoons chopped mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Crispy Corn Fritters with Tomato Salad
By amity
In a medium bowl combine the corn muffin mix, creamed corn, egg and 1/4 cup mozzarella cheese
- 1 (8 1/2-ounce) box corn muffin mix (recommended: Jiffy)
- 1 (8-ounce) can creamed corn
- 1 egg, lightly beaten
- 1/4 cup canola oil
- 2 tablespoons pesto
- 3/4 cup shredded mozzarella cheese
- Kosher salt and fresh ground black pepper
- 1 cup halved grape tomatoes
Creamy Chicken Mini Pitas
By amity
Directions Remove the skin from the chicken and pull the meat from the bones
- 1 store bought roasted chicken
- 1/2 cup finely chopped celery
- 2 scallions, finely chopped
- 1/2 cup finely chopped walnuts
- 1 tablespoon finely chopped tarragon leaves
- 2/3 cup mayonnaise
- Salt and freshly ground black pepper
- 15 mini pita breads
Herb Crusted Pork Tenderloin
By amity
Preheat oven to 475 degrees F
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Salmon with Puff Pastry and Pesto
By amity
Preheat the oven to 400 degrees F
- 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
- 4 (4 to 6-ounce) pieces salmon
- 1/4 cup sliced almonds
- 1/4 cup purchased pesto
- 2 tomatoes, sliced
Biscone
By amity
Use with fried chicken
- Biscone:
- 3 cups all-purpose flour, plus 2 tablespoons to toss onto dough before baking
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt *optional for savory scones
- 1 teaspoon coarsely ground black pepper
- 1/2 cup cold butter, cut in cubes
- 1 1/2 cups cold buttermilk
- 1/2 cup grated sharp white Cheddar
- Egg wash
- Scallion Butter:
- 2 sticks softened butter
- 3 scallions, finely chopped
- For the brine: