GratefulSea's profile page
Recipes
No Pain Lo Mein
By GratefulSea
From Rachel Ray and the Food Network
- 2 Tablespoons vegetable or wok oil
- 1 cup (2 handfuls) snow peas, halved on a diagonal
- 1 red bell pepper, seeded and cut into match stick size pieces
- 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
- 4 scallions, thinly sliced on a diagonal
- 2 cups (about 4 handfuls) fresh bean spouts
- 2 inches fresh ginger root, minced or grated with hand grater
- 4 cloves garlic, minced
- 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
- 1/2 cup aged tamari soy sauce
- 1 Tablespoon toasted sesame oil, several drops
- Optional: cooked shredded pork, chicken or shrimp
NYT Clam Chowder
By GratefulSea
The New York Times introduces this New England style chowder saying, "It is shockingly delicious and deserves its t...
- 24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
- 1 Tablespoon unsalted butter
- 1/4 pound slab bacon or salt pork, diced
- 2 leeks, tops removed, halved and cleaned, then sliced into half moons
- 3 large Yukon Gold potatoes, cubed
- 1/2 cup dry white wine
- 3 sprigs thyme
- 1 bay leaf
- 2 cups cream
- Freshly ground black pepper to taste
- 1/4 cup chopped parsley.
Jumbo Blueberry Muffins
By GratefulSea
Cream butter and sugar well
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 2 c. cake flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. milk
- 3/4 tsp. lemon juice
- 1 c. blueberries
Lemonade, with Variations
By GratefulSea
Pour 3 cups of fresh lemon juice through a fine sieve into a pitcher
- 3 cups of fresh lemon juice, about 20 lemons
- 2 cups of superfine sugar
- 4 cups water
- ice
- lemon slices, fresh mint for garnish
- VARIATIONS
- for PINK LEMONADE, add 1/2 cup cranberry juice
- for LIMEADE, substitute 3 cups of lime juice (about 25 limes) for the lemon juice
- for blueberry lemonade, add half a dozen whole, fresh blueberries to each glass
Glazed Salmon
By GratefulSea
Use center-cut salmon fillets of similar thickness so that they cook at the same rate
- For the Glaze:
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon cornstarch
- Pinch cayenne pepper
- For the Salmon:
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (see related)
Rice Cooker Classic Risotto
By GratefulSea
source: http://www.aroma-housewares
- 1 cup Arborio rice
- 1/4 cup yellow onion, diced
- 1 large garlic clove, finely chopped
- 1 Tablespoon olive oil
- 1/4 cup vermouth
- 4 cups chicken broth
- 1 cup whipping cream
- 3 Tablespoons butter
- 1/3 cup Parmesan cheese, shredded
Apple & Butternut Squash Soup
By GratefulSea
Melt butter in a large saucepan over medium heat
- 1 Tablespoon unsalted butter
- 1 medium onion, diced
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
- 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
- 2 teaspoons coarse salt
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups homemade or store-bought low-sodium chicken or vegetable stock
- 2-1/2 cups water, plus more if needed
- 1 jalapeno chile, thinly sliced, for garnish (optional)
- Sour cream, for garnish (optional)
Tortellini and Garden Vegetable Casserole
By GratefulSea
Easy to imagine leftover turkey in this one
- 10-oz dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1-1/2 cups sugar snap peas, halved crosswise
- 1 Tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/3 cup chicken broth
- 2 Tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1 8 -oz package cream cheese or light cream cheese, cubed and softened
- 1 Tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
Food Truck Style Oven-Fries
By GratefulSea
Easy, healthier than frying in oil, and much yummier than the stuff from the frozen food aisle
- 6 baking potatoes, cut into 1/4 inch slices
- 1/4 cup olive or vegetable oil
- 2 teaspoons seasoned salt or garlic salt
- black pepper to taste
Mixed Berry Spoon Cake
By GratefulSea
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or ...
- Filling
- 4 pints strawberries (2 pounds), hulled and quartered
- 2 pints blackberries (12 ounces)
- 2 pints raspberries (12 ounces)
- 3/4 cup sugar
- 2 tablespoons cornstarch
- Batter
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons finely grated lemon zest
- 1-1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1-1/2 sticks unsalted butter, melted