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Recipes
Butternut Squash Flatbread with Cheddar & Pine Nuts
By GratefulSea
Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet
- 1 pound store-bought pizza dough, thawed if frozen
- cornmeal for the pan
- 1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
- 1/2 red onion, thinly sliced
- 1/4 cup pine nuts
- 1 Tablespoon fresh thyme leaves
- 2 Tablespoons olive oil
- kosher salt and black pepper
- 1-1/2 cups grated extra-sharp Cheddar (6 ounces)
- 1 bunch arugula, thick stems discarded (about 4 cups)
Easy Baked Mushroom Rice
By GratefulSea
Preheat oven to 375 degrees F
- 1-1/2 cups long- or whole-grain rice
- 2 cups sliced fresh mushrooms (about 8 ounces)
- 1 small onion, chopped
- 1 (10-1/2-ounce) can condensed beef broth
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1/4 cup (1/2 stick) butter, melted
- 1/2 teaspoon black pepper
- Scallions for garnish
Crispy Salt & Pepper Shrimp
By GratefulSea
source: https://www.cooksillustrated
- 1-1/2 pounds shell-on shrimp (31 to 40 per pound)
- 2 Tablespoons Chinese rice wine or dry sherry
- Kosher salt
- 2-1/2 teaspoons black peppercorns
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons sugar
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable oil
- 5 Tablespoons cornstarch
- 2 jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings
- 3 garlic cloves, minced
- 1 Tablespoon grated fresh ginger
- 2 scallions, sliced thin on bias
- 1/4 head iceberg lettuce, shredded (1-1/2 cups)
How to Keep Fresh Berries Fresh
By GratefulSea
This works wonderfully well on berries, even strawberries
- Distilled white (or cider) vinegar
- Water
- Berries
Sauteed Spinach with Pecans & Goat Cheese for 2
By GratefulSea
Heat olive oil over medium heat in a large sauté pan until hot, but not smoking
- 2 Tablespoons Olive Oil
- 1 medium Red Onion, about 8 oz., halved, thinly sliced
- 9 oz package fresh baby spinach leaves
- 2 teaspoons sherry vinegar
- 1/2 cup halved or quartered pecans
- 1/3 cup, 2 ounces, soft goat cheese, crumbled
Easy Baked Brown Rice
By GratefulSea
from MATHGOD on AllRecipes "Nothing exotic here except perfect brown rice every time
- 1-2/3 cups uncooked brown rice
- 2-1/2 cups boiling water
- 2 teaspoons Canola Oil
- 1/2 teaspoon salt
Béarnaise Sauce
By GratefulSea
A cousin of Hollandaise Sauce, Béarnaise is really just an emulsification of egg yolks, butter, and vinegar
- 1/4 cup white-wine vinegar
- 1 small shallot, peeled and minced
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon plus 1 teaspoon chopped tarragon leaves
- 2 egg yolks
- 12 Tablespoons unsalted butter, melted
- Kosher salt, to taste
- Splash of lemon juice, optional
Steak and Mushrooms with Cauliflower Puree
By GratefulSea
Fill a large pot with 1-inch water and fit with a steamer basket
- 1 small head cauliflower (about 1-1/2 pounds), cut into small florets
- 2 tablespoons unsalted butter, cut into pieces
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1-1/2 pounds skirt steak, cut into 4 pieces
- 10 ounces cremini mushrooms, trimmed and quartered
- 1/2 cup red or white wine
- 2 tablespoons chopped fresh flat-leaf parsley leaves
Hummus 2
By GratefulSea
In a blender combine all the ingredients except the parsley and paprika to be used for garnish
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1-1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water
- Paprika, for garnish
Not Ready for Prime Time 2-Crust Chicken Pot Pie
By GratefulSea
PIE DOUGH: Combine 2-1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor
- 2-1/2 cups plus 6 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 1 teaspoon sugar
- 1 cup (2 sticks) plus 5 Tablespoons unsalted butter, cut in small pieces
- 1 three- to four-pound chicken
- 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 8 ounces pearl onions
- 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
- 5 medium carrots, peeled, cut into 1/2-inch pieces
- 14 ounces shiitake, cremini, or button mushrooms, quartered if large
- 3/4 cup milk
- 1 ten-ounce package frozen peas, thawed
- 2 Tablespoons fresh thyme, leaves
- 2 Tablespoons chopped fresh sage
- 1 large egg