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Recipes
Almond Butter
By GratefulSea
I use a Cuisinart for this, but it will work just as well in a Ninja blender
- 3 cups dry-roasted, unsalted almonds
- (optional) 1/2 cup honey-roasted peanuts
- (optional) 1 to 2 Tablespoons Canola oil for a creamier texture
ATK Deep Dish Apple Pie
By GratefulSea
From the America's Test Kitchen online cooking school
- 1 Recipe Foolproof Pie Dough
- all-purpose flour for counter
- 2-1/2 Pounds firm tart apples (5 to 7) *
- 2-1/2 Pounds firm sweet apples (5 to 7) * *
- 1/2 Cup (3-1/2 ounces) plus 1 tablespoon granulated sugar
- 1/4 Cup Packed (1 3/4 ounces) light brown sugar
- 1 lemon
- 1/4 Teaspoon table salt
- 1/8 Teaspoon ground cinnamon
- 1 egg white
- We especially like Granny Smith, Empire, or Cortland when tart baking apples are required. For the best flavor, use a mix of tart and sweet apples in this recipe.
- We especially like Golden Delicious, Jonagold, or Braeburn when sweet baking apples are required. For the best flavor, use a mix of tart and sweet apples in this recipe.
Longevity Noodles with Chicken, Ginger & Mushrooms
By GratefulSea
This is a restaurant-quality dish, unbelievably delicious
- 12 ounces thin fresh noodles, like lo mein or tagliarini
- 2 teaspoons toasted sesame oil
- 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
- 1 Tablespoon finely shredded ginger
- 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon plus 1 tablespoon soy sauce
- Salt
- 1/4 teaspoon ground white pepper
- 2 Tablespoons peanut or vegetable oil
- 1/4 teaspoon red pepper flakes
- 5 ounces (about 3 cups) thinly sliced Napa cabbage
- 4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1/2 cup finely shredded scallions
Egg in a Hole
By GratefulSea
A simple recipe from Whole Foods
- 2 slices brioche loaf, each about 3/4-inch thick
- 1 tablespoon unsalted butter
- 2 large eggs
- Chives for garnish
- 1/8 teaspoon fine sea salt
- Freshly ground black pepper to taste
Cheese & Veggie Egg Muffins
By GratefulSea
Any veggies will do fine in this recipe, and nearly any cheese
- 1-1/2 about 1-1/2 cups shredded carrots (from about 4 medium peeled and trimmed carrots; do it yourself as opposed to buying bagged shredded carrots which I find to be too big, coarse, and tough due to the preservatives added)
- 1/2 cup small diced orange bell peppers
- 1/2 cup frozen peas (I didn't thaw)
- 1/2 cup frozen corn (I didn't thaw)
- 8 large eggs
- salt and pepper, to taste
- 12 about 12 Tablespoons shredded cheese, divided (I used Mozzarella)
Rigatoni with Mushroom Sauce
By GratefulSea
This is really, really good, but note that the recipe yields enough to feed a hungry crowd (or a couple of teenage ...
- BECHAMEL SAUCE
- 1 stick butter (or 50-50 blend)
- 1 cup butter
- 8 cups 2% milk
- salt, pepper, and nutmeg to taste (don't skimp)
- MUSHROOM MIXTURE
- 2 Tblsp butter, plus 1 stick (or 50-50 blend)
- 1 Tblsp oil
- 3 oz dried porcini mushrooms, soaked in 2 cups water (to be used later)
- 1-1/2 pounds mixed mushrooms, chopped
- 1-3/4 cup minced fresh parsley, used as 3/4 cup, another 3/4 cup, and 1/4 cup for garnish
- 1 teaspoon dried or fresh thyme
- 3 large garlic cloves, minced
- 1/2 cup amontillado sherry (in a pinch you can probably substitute Madeira or Marsala)
- 1 cup, plus another 1 cup grated Parmesan
- 3 pounds rigatoni or other large pasta
Pineapple Fried Brown Rice
By GratefulSea
In a small bowl, whisk together soy sauce, sesame oil, ginger, and pepper
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1/2 teaspoon ginger (powder)
- 1/4 teaspoon white pepper
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 white onion, diced
- 2 carrots, peeled and grated
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups cooked brown rice
- 2 cups diced pineapple, canned or fresh
- 1/2 cup diced ham
- 2 green onions, sliced
Cauliflower Soup with Cocout & Turmeric
By GratefulSea
source: The Olympian 5/7/17, by Amanda Cushman
- 2 garlic cloves, peeled and cut in half
- 1 teaspoon turmeric
- 4 Tablespoons olive oil, divided
- 1 teaspoon cumin
- salt, to taste
- 1/2 teaspoon red pepper flakes
- 1 large cauliflower, cored, cut into florets (about 2 lbs)
- 1 medium onion, chopped
- 1/4-inch piece of ginger, peeled and minced
- 4 cups vegetable or chicken broth
- 1/2 cup unsweetened coconut milk, stirred, plus extra for garnish
- 2 Tablespoons chopped cilantro or flat-leaf parsley, for garnish
Mediterranean Dip
By GratefulSea
In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper
- 1 cup unsalted butter
- 3/4 pound feta cheese, crumbled
- 1 (8 ounce) package cream cheese, softened
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 Tablespoons dry vermouth
- ground white pepper, to taste
- 1/2 cup pine nuts, toasted
- 1 cup chopped sun-dried tomatoes
- 3/4 cup pesto sauce
Quick Liver Paté
By GratefulSea
Place cherries in a small saucepan with just enough water to cover; bring to a simmer over medium heat
- 1/4 cup dried tart cherries
- 2 slices thick-cut bacon
- 2 Tablespoons finely chopped shallots
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 garlic clove, finely chopped
- 1 bay leaf
- 2 Tablespoons cognac
- 1/4 cup whipped cream cheese
- 8 ounces liverwurst
- 2 Tablespoons chopped unsalted dry-roasted pistachios (optional)