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Recipes
Sunday Morning Oatmeal
By susanwadle
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 1/2 cups whole milk, plus extra for serving
- 1 1/2 cups quick-cooking (not instant) oatmeal
- 1/2 teaspoon kosher salt
- 1 banana, sliced
- 1/2 cup dried cherries
- 1/2 cup golden raisins
- Pure maple syrup or brown sugar, for serving
Chocolate Truffles
By susanwadle
Cream and chocolate pair to make the simplest and most decadent of chocolate treats, the truffle
- 2 cups chocolate, chopped
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla (optional)
Chicken Fajitas with Red Pepper, Onion & Lime
By susanwadle
Mix 1 tsp. of the chili powder, 1/2 tsp
- 1-1/2 tsp. chili powder
- 1-1/4 tsp. ground cumin
- Kosher salt and freshly ground black pepper
- 6 to 8 boneless, skinless chicken thighs (1-1/2 to 2 lb.), trimmed of excess fat
- 2 Tbs. canola, vegetable, or corn oil
- 1 very large or 2 medium yellow onions, quartered and thinly sliced crosswise (about 4 cups)
- 1 large red bell pepper, cored, seeded, and cut into strips about 1/4 inch wide and 2 inches long
- 3 medium cloves garlic, minced
- 1 Tbs. fresh lime juice
- Twelve 5- to 6-inch corn tortillas
- 1-1/2 cups crumbled queso fresco or grated Monterey Jack cheese
Lettuce Snap Pea Salad
By susanwadle
From Janet Fremont and MyRecipes
- 1 Meyer lemon
- 1 1/4 pounds mixed whole small lettuces (4 to 6 in. long), ends trimmed; or use 10 oz. salad mix
- MEYER LEMON CREAM SALAD DRESSING
- 1 cup sugar snap peas, thinly sliced on a diagonal
- 3/4 cup thinly sliced radishes
- 1/2 cup torn fresh mint leaves
Meatloaf
By susanwadle
Meatloaf
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1/2 cup pitted prunes, chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (not lean)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
Sweet Basil Cheesecake
By susanwadle
Recipe courtesy Giada De Laurentiis
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Serving suggestion: assorted crackers
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Really Good Spaghetti Bolognese
By susanwadle
From Susan Wadle and Food 52
- 4 tablespoons butter
- 3 ounces cubed pancetta
- 1 medium onion
- 2 fat cloves garlic
- 1 carrot
- 2 stalks celery
- 2 large, flat mushrooms such as portobello, about 4 ounces
- 2 bay leaves
- 1 pound ground beef or lamb
- 1 cup crushed tomatoes or passata
- 1/4 cup red wine
- 3/4 cup stock
- 1 nutmeg
- 3/4 cup half-and-half or cream
- Spaghetti or tagliatelle for 4
- Grated Parmesan
- 4 tablespoons butter
- 3 ounces cubed pancetta
- 1 medium onion
- 2 fat cloves garlic
- 1 carrot
- 2 stalks celery
- 2 large, flat mushrooms such as portobello, about 4 ounces
- 2 bay leaves
- 1 pound ground beef or lamb
- 1 cup crushed tomatoes or passata
- 1/4 cup red wine
- 3/4 cup stock
- 1 nutmeg
- 3/4 cup half-and-half or cream
- Spaghetti or tagliatelle for 4
- Grated Parmesan
Spinach and Lentil Soup with Cheese and Basil
By susanwadle
Janet Fremont David Bonom, Cooking Light JANUARY 2012
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped pancetta (about 1 ounce)
- 1 1/4 cups chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped carrot
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 cup dried brown lentils
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1 (6-ounce) package fresh baby spinach
- 1/2 cup chopped fresh basil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
By susanwadle
Shelley Wiseman
- 1 pound tomatoes (3 to 4 medium), cut into wedges
- 1 large onion, cut into wedges, leaving root ends intact
- 1/2 cup drained brine-cured black olives, pitted if desired
- 4 large garlic cloves, sliced, plus 1 teaspoon minced
- 3 tablespoons olive oil, divided
- 2 teaspoons herbes de Provence, divided
- 1/2 teaspoon fennel seeds
- 1 whole chicken (about 3 1/2 pounds)
- Equipment: kitchen string
- Accompaniment: crusty bread
- Garnish: chopped flat-leaf parsley