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Recipes
Ginger Ale
By GratefulSea
This smells so wonderful while it's cooking, you just know you're treating yourself to something special
- 2 cups light brown sugar
- 1/2 pound fresh ginger, sliced into 1/4-inch "coins"
- 1 cinnamon stick
- 1 pinch cayenne pepper
- sparkling water
Butternut Squash Bread Pudding
By GratefulSea
1. Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish
- • 2 tablespoons olive oil, plus more for the baking dish
- • 2 medium onions, chopped
- • 1-1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
- • kosher salt and black pepper
- • 2 tablespoons chopped fresh sage
- • 6 large eggs
- • 2 cups whole milk
- • 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
- • 1/2 pound Gruyère, grated (2 cups)
Grapefruit Mojito Cocktail
By GratefulSea
In flat-bottomed glass, muddle the mint with the sugar and lime
- 3 fresh mint sprigs
- 2 teaspoons raw sugar
- 2 tablespoons fresh lime juice
- 1-1/2 ounce light rum
- grapefruit juice or soda
Goat Cheese Spread
By GratefulSea
This can be made up to 2 days ahead of time and stored in the refrigerator
- 2 4-ounce packages soft goat cheese
- 1/4 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, or chives)
- black pepper
- 1 4-ounce package plain crackers
Moussaka (a lighter, *delicious* version)
By GratefulSea
This is my adaptation of "Eggplant Wrapped Moussaka," in "The New Basics Cookbook," by Juliee Rosso and Sheila Luki...
- 2 teaspoons EACH ground cinnamon, cumin, ginger, and sweet or smokey paprika
- 1/2 teaspoon cayenne pepper
- 1/3 cup unbleached all-purpose flour (may substitute regular flour)
- 1 teaspoon regular salt, plus another 3/4 teaspoon, plus another 1/4 teaspoon
- freshly ground pepper to taste
- 2 Tablespoons olive oil
- 1 onion, chopped
- 1/3 cup sliced almonds, preferably with skins on
- 1-1/2 pounds ground lamb
- 1-16 oz can crushed tomatoes
- 1 cup beef stock
- 1/2 cup chopped dried apricots
- 1/2 cup dried currants (in a pinch raisins will do, but only in a pinch)
- 3 Tablespoons chopped fresh mint leaves, plus another 1/4 cup
- 1 acorn squash (about 1 pound), halved, seeded, and cooked until soft
- 1/2 cup cooked white rice
- 2 teaspoons fresh lemon juice, plus 1 Tablespoon
- 1/4 cup milk or half and half
- 1 - 2 eggplants, 1-1/2 to 2 pounds, cut into 1/4-inch thick slices
- 1-1/4 cups plain low-fat yogurt
Maple Pumpkin Bacon Candy
By GratefulSea
Here's a special treat for the holidays
- 6 Tablespoons dark maple syrup
- 2 Tablespoons packed light brown sugar
- 1-1/2 teaspoons of pumpkin pie spice
- 1/4 teaspoon smoked sweet paprika
- 1 pound thick cut bacon
Easy Brown Rice Risotto with Oregano
By GratefulSea
From a wonderful blog, Cookies & Kate
- 3 Tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1-1/2 cups brown arborio/short-grain brown rice
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine, optional
- 3 Tablespoons unsalted butter, diced
- 2 teaspoons tamari (for extra flavor, optional)*
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
Simple Syrup
By GratefulSea
Simple syrup is, as the name suggests, pretty simple to make
- water
- sugar
- optional extras
Caramelized Cauliflower
By GratefulSea
Roasting cauliflower eliminates its cabbage-like aroma, as it tenderizes and caramelizes this healthy vegetable
- 1 head of cauliflower, about 1-1/2 pounds
- 2 Tablespoons olive oil
- 1/2 teaspoon kosher salt
Shrimp and Mushroom Pasta
By GratefulSea
We used only a pound of shrimp, and just about doubled the spinach and mushrooms, and served it over rice pilaf
- 1/2 cup (1 stick) butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
- 1 cup fresh spinach
- 1 package frozen artichoke hearts, thawed
- 1 (16-ounce) package penne pasta, cooked
- 1/2 cup shredded Italian blend cheese