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Recipes
Homemade Lauabars
By mirandavoegeli
Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long ed...
- 4 cups whole, pitted dates (moist ones like Sunmaid work best)
- 2 cups raw or toasted whole shelled nuts (almonds, cashews, walnuts, pecans, peanuts, etc.)
- 1 cup chocolate chips or chopped dark chocolate
- 2 tablespoons natural peanut butter (or sunflower or cashew butter), divided (or more, if necessary)
- Optional additions: coconut, cocoa, oatmeal, raisins, dried cherries, etc.
Lime Tart with Blackberries and Blueberries
By mirandavoegeli
by Cindy Mushet
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3/4 cup fresh lime juice
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- 2 6-ounce containers fresh blackberries
- 1 6-ounce container fresh blueberries
- 1 tablespoon blackberry jam
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 1/4 cups all purpose flour
- 1 large pinch of salt
Granola Bars / Cereal (the perfect substitute for all those boxed cereals)
By mirandavoegeli
Instructions Preheat the oven to 250 degrees
- 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces (or walnuts or pecans)
- 1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 6 tablespoons unsalted butter
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Also need – parchment paper
Spelt Waffles with Blueberries
By mirandavoegeli
Make Blueberry Sauce: Combine blueberries and sugar in a small saucepan
- Blueberry Sauce:
- 2 cups blueberries
- 1/2 to 1 cup sugar
- Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Waffles:
- 4 eggs, yolk and whites separated
- 3 cups spelt flour
- 3-4 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 teaspoons sugar or honey
- 2/3 cup vegetable oil
Toasts with Ricotta and Warm Balsamic-Caramel Apples
By mirandavoegeli
New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in...
- Six 3/4-inch-thick slices of white bakery bread or pain de mie
- 4 tablespoons unsalted butter, softened
- 1 1/2 pounds Granny Smith apples (3 large)peeled, cored and cut into thin wedges
- 3/4 cup sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup chilled ricotta cheese
- 2 tablespoons chopped marcona almonds
Salmorejo (Cold Tomato Soup)
By mirandavoegeli
Recipes & Menus | recipes Salmorejo 8 servings Recipe by the Bon Appétit Test Kitchen Photograph by Zach DeSa
- 3 pounds ripe tomatoes, halved
- 3 4x4x1/2" slices white sandwich bread, toasted and chopped
- 1/4 cup slivered almonds, toasted
- 4 garlic cloves, smashed
- 1 teaspoon Sherry vinegar
- 1/2 cup extra-virgin olive oil
- Salt
- Serrano ham or prosciutto, thinly sliced
- 1 hard-boiled egg, chopped
Tomato and Cheddar Pie
By mirandavoegeli
Recipes & Menus | recipes Tomato and Cheddar Pie With its biscuity buttermilk crust, this rustic pie is our new s...
- Crust:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
- 3/4 cup buttermilk
- Filling:
- 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
- 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
- 1/4 cup finely grated Parmesan (1/2 ounce)
- 1 scallion, trimmed, chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon apple cider vinegar
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornmeal
- Special Equipment:
- Use a 9"-diameter glass or ceramic pie dish
Spicy Haitian Pork
By mirandavoegeli
In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, c...
- 4 garlic cloves, coarsely chopped
- 3 scallions, coarsely chopped
- 2 teaspoons thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 or 2 Scotch bonnet chiles, coarsely chopped
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Juice of 3 limes
- 5 whole cloves
- Kosher salt
- 2 pounds boneless pork shoulder, cut into eight 1/2-inch-thick steaks
- 1 1/2 cups water
- 2 tablespoons vegetable oil
Roasted Portobello and Prosciutto Lasagna
By mirandavoegeli
For filling: Preheat oven to 400F
- Filling:
- 3 tablespoons plus 2 teaspoons olive oil
- 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
- 1 cup chopped prosciutto (about 6 ounces)
- 2/3 cup chopped shallots (about 2 large)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Sauce:
- 4 cups whole milk
- 1 14-ounce can low-salt chicken broth
- 1 bay leaf
- 1/2 cup (1 stick) butter
- 2/3 cup all purpose flour
- 2 cups (about 8 ounces) shredded Gruyere cheese
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- Lasagna:
- 1 pound lasagna noodles
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, cut into 1/2-inch pieces
Rigatoni with Swiss Chard
By mirandavoegeli
Directions Bring a large pot of water to a boil
- Coarse salt and freshly ground pepper
- 1 pound rigatoni, or other tubular pasta
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 medium shallots, finely chopped
- 1 1/2 pounds Swiss chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
- 2 tablespoons finely grated lemon zest (about 2 lemons)
- 1/2 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1/3 cup fresh ricotta cheese
- 1/3 cup (about 1 1/2 ounces) pine nuts, toasted
- Freshly grated Parmesan cheese, for sprinkling