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Recipes
Roasted Chicken Soup
By DianaT
Orginally made after 2009 Thanksgiving using turkey broth
- 2 t olive oil
- 1 small sweet onion chopped
- 2 cloves garlic minced
- 1/2 t oregano
- 1/4 t thyme
- 1/2 t sage
- 1 - 2 t chili powder
- 1 t poultry seasoning
- 1 - 2 t salt
- 1 - 2 t chilcken bouillon granules to taste
- fresh ground pepper
- 5 - 6 c chicken/turkey broth
- 5 c cubed potatoes
- 1 can small white beans
- 2 c roasted chicken
Mary Jo's Quinoa
By DianaT
as directed
- Quinoa - cook as directed on box. This grain is very high in protein.
- 1/2 c. olive oil
- 1/4 c. lemon juice
- 2 T white balsamic vinegar
- 1-2 T fresh rosemary
- whisk this concoction and pour desired amount on cooked Quinoa. I don't like mine with too much - probably half of the mixture. Save the mixture for the next day to zip it up.
- sundried toms (optional)
- kalamato olives (optional)
- whatever other herbs of add-ins you would like (I like thyme and basil)
Candied Yams
By DianaT
Thanksgiving 2009
- For the Topping:
- Candied Yams Print Full
- 3 X 5
- 4 X 6
- Source: Casual Cuisines of the World - Diner
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- Active Time: 10 Minutes
- Total Time: 1 Hour 25 Minutes
- Yield: Serves 8
- The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a Southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century --
- RECIPE INGREDIENTS
- 5 yams or sweet potatoes, unpeeled, about 4 pounds total weight
- 1 cup firmly packed dark brown sugar
- 1/2 cup unsalted butter, at room temperature (could use less butter - OJ?)
- 1/2 cup finely chopped walnuts
- 1 teaspoon pumpkin pie spice, or 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground nutmeg and allspice
- Other necessary recipes:
- Roast Turkey with Mashed Potatoes and Gravy
- DIRECTIONS
- Preheat an oven to 425 degrees F.
- Wrap each yam in aluminum foil, pierce all over with a fork and place on a baking sheet. Bake the yams until tender when pierced with a sharp knife, about 1 hour.
- Remove the yams from the oven, and reduce the oven temperature to 400 degrees F. Unwrap the yams immediately and let cool. Using your fingers or a sharp knife, peel the yams and cut crosswise into sli
Allison's Chili
By DianaT
Chili
- 1 lb. grd. meat
- 2 16 oz. cans whole tomatoes
- 3 cans chili beans (she uses S&W)
- 1 can kidney beans
- 1 onion
- chili powder 1 T plus or minus
Fall Chopped Salad
By DianaT
salad from Antica restaurant
- chopped everything:
- cabbage
- lettuce
- persimmon
- squash
- pomegrante seeds
- mint
- fresh ground pepper
- maple dressing if desired
Ahi Bruschetta
By DianaT
from Hawaii
- Ahi Bruschetta
- Flax seed bread toasted
- Edamame puree
- Tomatoes with oil and basil, salt pepper
- Seared tuna on top
- Drizzle balsamic vinegar
- Edamame Puree
- 1 lb. edamame
- 1/2 c ? olive oil
- 1/2 c. rice vinegar
- Salt & pepper
- Blend leaving some chunks. Adjust oil and vinegar to get right consistency
Godi Salad
By DianaT
from Hawaii
- Godi Salad from Hawaii
- Greens
- Brown rice
- Garbanzos
- Edamame
- Carrot
- Firm tofu
- Peanut sauce dressing