GratefulSea's profile page
Recipes
Bread Machine Rolls
By GratefulSea
(photo posted by dmseck, Rialto, CA)
- 1 egg yolk
- 3 cups bread flour
- 1 cup buttermilk
- 2 Tblsp packed brown sugar
- 1-1/2 teaspoon kosher salt
- 1 (0.25 oz) package active dry yeast
- 2 Tblsp canola oil
- 1 stick butter
Slow Cooker Vegetable Soup - variations
By GratefulSea
Place all ingredients in a crock pot, and cook on Low setting for 8 hours
- BASE
- 1 quart of vegetable, beef, or chicken stock
- PROTEIN
- 2 cups of either beans, chicken, shredded beef, shrimp, lentils, tofu, ham, shredded turkey, or steak
- VEGETABLES: CHOOSE AT LEAST THREE
- carrots, celery, zucchini, onions, tomatoes, spinach, kale, broccoli, peppers, potatoes, mushrooms, corn, cauliflower, peas, squash
- WHOLE GRAIN
- add two cups of either brown rice, wheat pasta, egg noodles, quinoa, bulger wheat, or barley
- SEASONING, TO TASTE
- garlic, basil, lemon juice, parsley, Italian seasoning, cilantro, pepper, chives, thyme
Kalua Pork
By GratefulSea
This is a great slow-cooker way to duplicate the smokey, slow roasted pork of a Polynesian luau
- 5-6 pound pork butt roast
- 1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
- 1 1/2 tablespoons liquid smoke flavoring
Chicken Enchiladas
By GratefulSea
These tasty things are like small burritos
- 1 medium onion, chopped
- 2 Tblsp margarine
- 1 large chicken breast, cooked and shredded
- 2 16-oz jars picante sauce
- 24-30 six-inch flour tortillas
- 1 8-oz pkg cream cheese, cubed
- 1-1/2 teaspoon ground cumin
- 2 cups extra sharp cheddar, shredded
Artichoke Chicken
By GratefulSea
Super easy and very delicious!
- 1 15-oz can artichoke hearts (in water or oil), drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/8 - 1/2 cup light mayonnaise
- 3/8 - 1/2 cup light sour cream
- 1/4-1/2 teaspoon lemon pepper
- 2 skinless, boned chicken breasts, halved (4 half-breasts)
Cream Cheese Pound Cake
By GratefulSea
From Cook's Illustrated, with a nice video online
- 3 cups (12 ounces) cake flour
- 1 teaspoon salt
- 4 large eggs plus 2 large yolks, room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 cups (21 ounces) sugar
- 24 Tablespoons (3 sticks) unsalted butter, softened
- 6 ounces cream cheese, softened
Baked Pasta with Spinach and Artichoke Hearts
By GratefulSea
1. Cook the pasta according to the package directions
- • 8 ounces mezzi rigatoni or some other short pasta (1/2 box)
- • 1 14-ounce can artichoke hearts, rinsed and quartered
- • 1 9-ounce package frozen creamed spinach, thawed
- • 1/4 cup grated Parmesan (1 ounce)
- • 2 cups grated mozzarella (8 ounces)
- • black pepper
Creamy Broccoli & Spinach Soup
By GratefulSea
Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, sti...
- 2 leeks, chopped
- 4 tablespoons unsalted butter
- kosher salt and black pepper
- 6 cups low-sodium vegetable broth
- 1 bunch broccoli, chopped
- 1 small russet potato, peeled and chopped
- 5 ounces spinach
- sour cream
Arborio Rice Pilaf with Black Pepper & Parmesan
By GratefulSea
Rinse the rice, two or three times, until the water runs clear
- 1 Tablespoon butter or Smart Balance
- 1 Tablespoon Olive Oil
- 1 sweet onion, finely chopped
- 2 cups uncooked arborio rice
- 1 quart(32 oz)low-sodium chicken broth
- 3/4 cup grated Parmesan
- 1 teaspoon coarsely ground black pepper
- salt, to taste
Roasted Balsamic Parmesean Green Beans & Mushrooms
By GratefulSea
Preheat oven to 450F/230C
- 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
- 1 lb. fresh green beans, preferably thin French style beans
- 1 1/2 T olive oil
- 1 T balsamic vinegar
- salt and fresh ground black pepper to taste
- 2 T finely grated parmesan cheese