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Recipes
Spinach, Grape, and Coconut Smoothies
By GratefulSea
1. Place the grapes, spinach, ice, and coconut milk in a blender
- 1 cup seedless green grapes
- 1 cup packed baby spinach
- 1/2 cup ice
- 1/4 cup coconut milk
Spicy Ham Steak
By GratefulSea
This is a very flexible recipe, so feel free to do it your way
- 1 slice ham steak
- 1/2 cup orange juice (apricot or pineapple work well, too, even Tang!)
- 1/2 cup ginger ale (or Sprite, 7-Up or a cola drink)
- 1/2 cup packed brown sugar (light brown is fine)
- 1 teaspoon dry mustard
- 1 teaspoon red wine vinegar
- 1 tablespoon oil
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Ravioli with Summer Vegetables
By GratefulSea
Serve warm as a main entry, or at room temperature as a salad
- 1 9-ounce package refrigerated light cheese-filled ravioli
- 2 teaspoons avocado oil or olive oil
- 2 cloves garlic, minced
- 1 medium yellow summer squash, thinly sliced (about 1-1/4 cups)
- 4 plum tomatoes, quartered
- 1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
- 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon crushed black pepper
- 4 cups shredded fresh spinach
Stove Top Macaroni and Cheese
By GratefulSea
In a large pot of boiling, salted water cook the pasta to al dente and drain
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
Super Moist Carrot Cake
By GratefulSea
This version has all the bells and whistles: raisins, pecans, carrots, and pineapple
- CAKE:
- 1 cup sugar
- 3/4 cup light brown sugar
- 1/4 cup butter, melted (1/2 stick)
- 1 cup vegetable oil
- 3 eggs
- 1-1/2 teaspoons vanilla
- 2-1/2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1/4 teaspoon nutmeg
- 1 cup golden raisins
- 3/4 cups chopped pecans
- 1 pound shredded carrots
- 3/4 cup crushed pineapple, well drained
- FROSTING
- 8 ounces cream cheese (1 block)
- 1 cup butter (2 sticks), softened
- 2 teaspoons vanilla
- 3 cups powdered sugar
- Optional decoration: 15 pecan halves
Low-Cal Fettuccine Alfredo
By GratefulSea
Make the sauce: Melt the butter in a skillet over medium heat
- Ingredients
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Sauteed Carrots
By GratefulSea
Peel the carrots and cut them diagonally in 1/4-inch slices
- 2 pounds carrots
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1-1/2 tablespoons chopped fresh dill or flat-leaf parsley
Best Boston Baked Beans
By GratefulSea
Note that this recipe calls for about 5-1/2 hours of baking time
- 6-8 oz bacon (probably 6 thick-cut slices), cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 1/2 cup mild molasses
- 1 Tablespoon mild molasses
- 2 Tablespoons brown mustard
- 1 pound (about 2 cups) small, dried white beans, picked over and rinsed
- 2 teaspoons cider vinegar
- Salt and freshly ground pepper to taste
Sweet and Spicy Pecans
By GratefulSea
Preheat the oven to 250 degrees F
- 1 large egg white
- 2 cups unsalted pecan halves
- 2 cups unsalted roasted cashews
- 1/2 cup sugar
- 1 tablespoon ground cumin
- 3/4 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- Kosher salt
Asparagus Soup
By GratefulSea
From the Food Network, by Emeril Lagasse
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 4 Tablespoons unsalted butter
- 1 cup minced shallots
- 1 cup minced leeks, whites only, well rinsed
- 1 Tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan, garnish