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Recipes
Crispy Chickpeas
By mirandavoegeli
In a large saucepan, heat the oil to 350
- 3 cups vegetable oil, for frying
- Three 15-ounce cans chickpeasdrained, rinsed and patted dry
- 1 1/2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 cup all-purpose flour
- Salt
Ghirardelli Ultimate Double Chocolate Cookies
By mirandavoegeli
In double boiler over hot water, melt bittersweet chocolate chips and butter
- 12 ounces 60% Cacao Bittersweet Chocolate Chips
- 6 tablespoons unsalted butter
- 3 eggs
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts (optional)
- 12 ounces Semi-Sweet Chocolate Chips
Roasted-Beet-and-Avocado Salad
By mirandavoegeli
Preheat the oven to 350. In a small baking dish, rub the beets with olive oil
- 4 medium beets (about 1/2 pound each), scrubbed
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- 1/2 cup water
- Salt and freshly ground white pepper
- 1 cipollini onion, finely chopped, or 1/3 cup finely chopped sweet Spanish or white onion
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup grapeseed oil or other mild vegetable oil
- 2 Hass avocados, cut into 3/4-inch pieces
Charro Beans
By mirandavoegeli
In a large pot, cover the beans with water and bring to a boil
- 1 1/2 pounds dried pinto beans, picked over and rinsed
- 1 quart low-sodium chicken broth
- 3/4 pound thickly sliced bacon, sliced crosswise 1/4 inch thick
- 16 garlic cloves, peeled
- 3 large jalapeños—halved, stemmed and seeded
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 large bay leaves
- Kosher salt and coarsely ground black pepper
Orecchiette with Pistachio Pesto
By mirandavoegeli
In a large pot of boiling salted water, cook the pasta until al dente
- 1 pound orecchiette
- 7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped mint
- 1 garlic clove, minced
- 1/2 cup finely shredded pecorino cheese, plus more for serving
- 2 scallions, cut into 2-inch lengths and julienned
- Salt
Homemade Chicken Noodle Soup
By mirandavoegeli
Instructions Bring chicken stock to a boil
- 9 cups chicken stock/broth
- 3 cups dry whole-grain noodles
- 10 carrots, peeled and chopped
- 5 celery stalks, washed and chopped
- 2 cups cooked chicken, shredded or diced
- Salt & pepper, to taste
- Bonus: If you want to go the extra mile make and add whole-wheat matzo balls to this soup. Just make sure you boil the matzo balls in a separate pot of water and not the stock!
Rhubarb Chutney
By mirandavoegeli
Directions Heat oil in a medium saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
- Coarse salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/2 cup sugar
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Deep-Dish Peach Pie with Pecan Streusel Topping
By mirandavoegeli
by Rochelle Palermo
- 1/2 cup plus 2 tablespoons unbleached all purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup (packed) golden brown sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 3/4 cup pecans, coarsely chopped
- 1 1/2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 1/3 cup non-hydrogenated vegetable shortening, frozen, diced
- 3 1/2 tablespoons (or more) ice water
- 3/4 cup sugar
- 2 tablespoons quick-cooking tapioca
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons fresh lemon juice
- 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
- Special equipment: 9- to 9 1/2-inch-diameter ceramic deep-dish pie plate
Spicy Seattle Tuna Rolls
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 4 Green Thai chiles, stemmed, coarsely chopped
- 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
- 1 tablespoon toasted sesame seeds
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/4 cup sunflower or vegetable oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon distilled white vinegar
- 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
- 4 toasted dried nori sheets, halved lengthwise
- 1 1/2 cups (about) cooked short-grain rice, cooled
- Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
- Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Cream Cheese Buttercream Frosting
By mirandavoegeli
Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment...
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 pound cream cheese, at room temperature
- 3/4 pound confectioners' sugar, sifted
- 1 1/4 teaspoons pure vanilla extract