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Recipes
How to Select Fresh Vegetables
By GratefulSea
ASPARAGUS Choose stalks of equal size for uniform cooking
- Asparagus
- Corn
- Cucumbers
- Eggplant
- Garlic
- Mushrooms
- Okra
- Potatoes
- Summer Squash
Bok Choy with Bacon
By GratefulSea
Fry bacon in a large skillet over medium heat until crispy
- 4 slices bacon, chopped
- 2 pounds baby bok choy
- 1 teaspoon olive oil
- 1/2 small red onion, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon minced garlic
- salt to taste
Rose's Baked Artichoke Hearts
By GratefulSea
source: http://www.marthastewart
- 1-1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Parmesan cheese, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 Tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
- 1 teaspoon coarse salt
- Freshly ground pepper
- 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
- 2/3 cup extra-virgin olive oil, plus more for baking dishes
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves, minced (2 teaspoons)
Asparagus Goat Cheese Pasta
By GratefulSea
source: https://www.realsimple
- 1 pound asparagus
- 1/2 pound thin spaghetti
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 14-1/2-ounce can chicken broth
- 4 ounces goat cheese
- 1 teaspoon grated lemon peel
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper
Roasted Artichoke Hearts - Easy
By GratefulSea
source: http://everydaydishes
- 16 oz artichoke hearts, frozen or canned
- 2 Tbsp olive oil
- 1 - 2 cloves garlic, minced
- 1 tsp sea salt, plus more for sprinkling
- pepper, or red pepper flakes to taste
- lemon wedges
Bang Bang Chicken & Shrimp copycat
By GratefulSea
This is a copycat recipe from the Cheesecake Factory menu
- GARNISHES (all optional):
- SAUCE
- 1 Tablespoon 1 Tablespoon vegetable or canola oil
- 1 large 1 large carrot, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
- 1 small 1 small zucchini, shredded with the large shredding disc of a food processor or thinly sliced into 2-inch batons
- 1 medium 1 medium red bell pepper, thinly sliced into 2-inch batons
- 3/4 teaspoon 3/4 teaspoon curry powder
- 1/2 teaspoon 1/2 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1 14-ounce can 1 14-ounce can unsweetened coconut milk
- 1/4 cup 1/4 cup creamy peanut butter
- 2 Tablespoons 2 Tablespoons packed light brown sugar
- FINISHED DISH
- 1 pound 1 pound cooked chicken breast, sliced into bite-size pieces (See cooks' notes below)
- 1/2 pound 1/2 pound cooked shrimp, tails removed (See cooks' notes below)
- 2/3 cup 2/3 cup frozen peas
- 2 cups 2 cups cooked white rice (See cooks' notes below)
- chopped roasted peanuts
- toasted shredded unsweetened coconut
- sesame seeds (white or black)
- minced scallion, dark green parts only
- fresh lime zest
- COOK'S NOTES
- For the shrimp: Buy precooked shrimp from the fish counter at the grocery store or thaw frozen pre-cooked shrimp, both up to 1 day in advance, to quickly heat in the sauce.
- For the rice: Cook rice according to package directions, up to three days in advance. Plain white rice, brown rice, jasmine rice and basmati rice would all be nice with this dish.
Chicken Cutlets Meuniere
By GratefulSea
A classic "go-to" recipe for chicken
- 4 boneless, skinless chicken cutlets (2 breasts), 1 to 1-1/2 pounds
- Salt and freshly ground black pepper
- 1 cup (approximately) flour or cornmeal for dredging
- Oil or clarified butter to a depth of 1/8 inch in a 12-inch skillet (about 1 cup)
- 1 to 2 Tablespoons butter, optional
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons minced parsley
Montreal Steak Rub - Copycat
By GratefulSea
Photo by NELady
- 4 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon onion, dehydrated
- 1/2 tablespoon garlic, dehydrated
- 1/2 tablespoon red pepper, crushed
- 1/2 tablespoon thyme, dried
- 1/2 tablespoon rosemary, dried
- 1/2 tablespoon coriander, dried
KitchenAid Pie Pastry Dough
By GratefulSea
Tips: "Chill. I chill every pie crust three times: after I mix it, after I’ve rolled it and lined the plate (tha...
- 2-1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 cup/90g shortening, well chilled
- 2 TB/30g butter or margarine, well chilled
- 5 -6 TB cold water
Perfect Roast Turkey
By GratefulSea
Photo is my own. This was VERY easy
- For the brine:
- One 14-16 pound fresh turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1-1/2 teaspoons allspice berries
- 1-1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- * 1 red apple, sliced
- * 1/2 onion, sliced
- * 1 cinnamon stick
- * 1 cup water
- * 4 sprigs rosemary
- * 6 leaves sage
- * Canola oil