AndreaO's profile page
Recipes
Tuscan Hummus
By AndreaO
This hummus is made with Cannelini beans instead of garbanzo beans
- 3 cloves garlic
- 1 15 oz can cannellini beans, drained
- 1/4 cup sesame paste (tahini)
- 3 tbsp extra-virgin olive oil
- 1/8 cup freshly squeezed lemon juice
- 1/2 tbsp soy sauce
- 3/4 tsp salt
- 3/4 tsp ground cumin
- 1/16 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 cup cold water if needed
Carrot and Pineapple Cake
By AndreaO
Preheat the oven to 350 degrees F
- For the cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated (use a hand grater, do not grate in food processor - it will get too watery)
- 1/2 cup diced fresh pineapple
- For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar, sifted
- For the decoration:
- 1/2 cup diced fresh pineapple
Homemade Graham Crackers
By AndreaO
Cindy Pawlcyn, Mustard Grill in Napa; Cindy's Backstreet Kitchen and Go Fish, both in St
- 3/4 cup butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1 1/4 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Bacon Perfection
By AndreaO
Start your bacon slices in a cold skillet, turn the stove to high, and fill the skillet with enough water to cover ...
- bacon
Black Beans (Simmered)
By AndreaO
1. Soak the beans in the water for at least six hours
- 1 pound black beans, washed and picked over for stones
- 2 quarts water
- 1 tablespoon canola oil or extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- 1/4 cup chopped cilantro, plus additional for garnish if desired
- Salt, preferably kosher salt, to taste
Thai Chicken Coconut Soup (Tom Kha Gai)
By AndreaO
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat
- 1 * 1 can (14 oz.) coconut milk
- 1 * 1 can (14 oz.) reduced-sodium chicken broth
- 6 * 6 quarter-size slices fresh ginger
- 1 * 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 * 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 * 1 cup sliced mushrooms
- 1 * 1 tablespoon fresh lime juice
- 1 * 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 * 1 teaspoon sugar
- 1 * 1 teaspoon Thai chili paste
- 1/4 * 1/4 cup fresh basil leaves
- 1/4 * 1/4 cup fresh cilantro
Massaged Kale Salad
By AndreaO
Recipe courtesy Aarti Sequeira, 2010
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
Blueberry Muffins
By AndreaO
Preheat oven to 380 degrees F
- 12 1/2 ounces cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup yogurt
- 1 1/2 cups fresh blueberries
- Vegetable spray, for the muffin tins
Butternut squash soup (vegan)
By AndreaO
Heat the oil in a heavy stockpot over medium-high heat
- 1/2 tbsp canola oil
- 1 onion, chopped
- 1.5 stalks celery, chopped
- 2 small cloves garlic, chopped
- 1/2 " piece fresh ginger, peeled and finely chopped
- 4 cups vegetable stock or water
- 1.5 lbs butternut squash, peeled, seeded, and cubed
- 1/8 cup maple syrup
- 1 tbsp tamari (or soy sauce)
- 1/2 tsp finely grated orange zest
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground nutmeg
- 1/2 cup plain soymilk
Potato Pancakes (Latkes)
By AndreaO
Grate potatoes and onion into a bowl or pulse in food processor
- 5 large russet potatoes, peeled
- 1 medium onion
- 4 eggs, beaten
- 1/2 cup matzo meal
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup canola oil, for frying