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Recipes
Chicken, Avocado, and Queso Fresco Tostada
By mirandavoegeli
1. Place chicken in a lidded pot and just cover with water, Cover pot and se over medium-high heat
- 1 1/2 pounds bone-in chicken breast
- 2 medium cactus leaves (optional)
- 1/4 cup thinly sliced red onion
- 2 medium tomatoes, cored and cut into 1/2 inch dice
- 1/4 Serrano chili, stemmed and thinly sliced
- 1 TBS dried oregano
- 2 TBS olive oil
- Juice of 2 limes (4TBS)
- 12 tostadas, preferably baked
- 2 cups crumbled queso fresco
- 2 avocados, thinly sliced lengthwise
- 1/2 cup creme or sour cream
Parsnip Puree
By mirandavoegeli
Put parsnips in pot, season with salt and cover with water
- 1 pound parsnips, peeled and sliced
- Salt
- 2 cups heavy cream
- 2 sprigs fresh thyme
- 1 head garlic, cut in 1/2 horizontally
- 4 ounces unsalted butter or extra-virgin olive oil
- Freshly ground black pepper
Pickled Radishes
By mirandavoegeli
Recipes + Menus | recipes Pickled Radishes A quick pickle is a shortcut to flavor, a little bit of bite and textu...
- 10 red radishes, trimmed, unpeeled, quartered
- 10 cup garlic cloves
- 1 teaspoon whole black peppercorns
- 2 cups distilled white vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sugar
Banana Pancakes with Orange-Maple Syrup
By mirandavoegeli
To make a citrus-spiked, not-too-sweet sauce for these outrageous pancakes embedded with caramelized banana, Andrew...
- 1/2 cup hazelnuts
- 2/3 cup plus 2 tablespoons sugar
- 6 small, slightly under-ripe bananas, halved lengthwise
- 1/2 cup dark rum (optional)
- 1/2 cup fresh orange juice
- 1 cup maple syrup
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons kosher salt
- 2 cups buttermilk
- 2 large eggs, separated
- 3 tablespoons unsalted butter, melted, plus more for the pan
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
By mirandavoegeli
Recipes + Menus | recipes Chickpea Salad with Lemon, Parmesan, and Fresh Herbs The beauty of this basic recipe is...
- 1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 small garlic clove, pressed
- 1/3 cup (packed) freshly grated Parmesan cheese
- Coarse kosher salt
Spinach Artichoke Dip Pasta
By mirandavoegeli
Cook pasta according to package directions
- 1 (13oz) box shell pasta
- 1 teaspoon butter
- 2 teaspoons minced fresh garlic
- 1 8 oz package reduced fat (not fat free) cream cheese
- 1/2 cup milk
- 1/2 cup reduced fat sour cream
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 14 oz can artichoke hearts (packed in water), drained and chopped
- 1 9 oz package frozen spinach, thawed and squeezed dry in a clean towel
- 1/2 cup shredded parmesan cheese
- 1 cup chopped cooked chicken (optional)
- Additional Parmesan for serving
Burrata Cheese with Tomato Salsa and Olive Salsa
By mirandavoegeli
Recipes + Menus | Recipes Burrata Cheese with Tomato Salsa and Olive Salsa What makes this beautiful appetizer ev...
- 1 baguette, cut on diagonal into 1/3-inch-thick slices
- 2/3 cup (about) extra-virgin olive oil
- 3 large plum tomatoes, quartered lengthwise
- 1/2 teaspoon coarse kosher salt plus additional for seasoning
- 2 unpeeled garlic cloves
- 1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
- 1/3 cup Kalamata olives, pitted
- 1/3 cup pimiento-stuffed green olives
- 2 tablespoons chopped fresh basil plus sprigs for garnish
- 2 8-ounce balls fresh burrata cheese or fresh mozzarella cheese
Honey Roasted Cipollini Onions
By mirandavoegeli
Preheat oven to 325 degrees F
- 15 cipollini onions
- Extra-virgin olive oil
- 1/3 About 1/3 cup balsamic vinegar
- 1/3 cup honey
- 1/2 bunch thyme, leaves removed
- Kosher salt and freshly ground black pepper
Three-Cheese Tortellini with Squash, Walnuts, and Sage Butter
By mirandavoegeli
three cheese tortellini with diced butternut squash, radicchio, sage, walnuts, Vermont sweet butter and pecorino R
- 1 pound three-cheese tortellini
- 1 pound butternut squash, diced
- 1 cup walnut halves
- radicchio, very thinly sliced
- sage, very thinly sliced
- butter
- honey?
- cinnamon?
- pecorino romano
Quinoa-and-Apple Salad with Curry Dressing
By mirandavoegeli
Make It Now Make-Ahead Appetizers Directions Preheat oven to 375 degrees
- 1/4 1/4 1/4 cup raw whole almonds
- 1 1 1 cup white quinoa
- 1 1 1 teaspoon honey
- 1 1 1 tablespoon finely chopped shallot
- 1 1 1 teaspoon curry powder
- 1/4 1/4 1/4 teaspoon coarse salt
- 2 2 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons dried currants
- 1 1 1/8-inch-thick small McIntosh apple, cut into 1/8-inch-thick wedges
- 1/4 1/4 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish