Beepers' profile page
Recipes
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
By Beepers
This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch
- chile butter
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons finely chopped green onions (white and green parts only)
- 1/4 teaspoon dried crushed red pepper
- soup
- 2 tablespoons (1/4 stick) butter
- 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
- 1 1/4 cups chopped onion
- 1 5-ounce white-skinned potato, peeled, chopped
- 2 1/2 tablespoons minced peeled fresh ginger
- 5 cups (or more) vegetable broth or chicken broth
- 6 tablespoons unsalted roasted peanuts, finely chopped
Jamaican Jerk Chicken
By Beepers
The jerk seasoning can be made a day in advance
- 3 tablespoons dark rum
- 2 tablespoons water
- 1/2 cup malt vinegar
- 10 green onions, chopped
- 4 garlic cloves, peeled, chopped
- 2 tablespoons dried thyme
- 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
- 2 tablespoons vegetable oil
- 4 teaspoons ground allspice
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dark brown sugar
- 1 cup ketchup
- 3 tablespoons soy sauce
- 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
- 1/2 cup fresh lime juice
Blueberry Cornmeal Cake
By Beepers
This cake is crusty outside and super-moist inside
- Nonstick vegetable oil spray
- 1 1/3 cups all purpose flour
- 2/3 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon honey
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 3/4 cup plus 3 tablespoons sugar, divided
- 1 1/2 teaspoons salt
- 1 cup ricotta cheese
- 1/3 cup plain yogurt
- 3 cups fresh blueberries
- special equipment
- 10 -inch-diameter springform pan with 2 3/4-inch-high sides
Buttermilk Pancakes with Maple Syrup Apples
By Beepers
These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake
- Maple Syrup Apples
- 2 tablespoons (1/4 stick) unsalted butter
- 3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
- 1 tablespoon plus 1/2 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- Pancakes
- 1 cup all purpose flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons (packed) golden brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup plain whole-milk yogurt
- 1 large egg
- 1 1/2 tablespoons unsalted butter, melted
- Additional unsalted butter
- Additional pure maple syrup
ratatouille
By Beepers
From Moosewood Restaurant in Ithaca NY
- 3 Tb olive oil
- 4 med cloves garlic, minced
- 2 cups chopped onion
- 1 bay leaf
- 1 medium eggplant, peeled and cubed
- 1 1/2 tsp salt
- 1 1/2 tsp basil
- 1 tsp marjoram or oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 medium zucchini, cubed (or yellow squash)
- 2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks
- 1 14-oz can diced tomatoes (with juice)
- black pepper
- fresh minced parsley (optional)
- sliced olives (optional)
- fresh parmesan cheese, grated (optional)
Italian Stuffed Portabellos
By Beepers
Family favorite! Serve over fettucini with spicy tomato sauce
- 4 large portabello mushrooms (4 1/2 to 5 inches)
- 3 tablespoons olive oil
- 1 cup minced onions
- 3 garlic cloves, minced or pressed
- 2/3 cup minced red bell peppers
- 3 tablespoons chopped fresh basil
- 2/3 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 2 tablespoons bread crumbs*
- * Pulverize stale or lightly toasted whole wheat, sourdough, or Italian bread in a blender or food processor.
Farfalle with Golden Beets, Beet Greens and Pine Nuts
By Beepers
You can use red beets if golden beets are unavailable, but your pasta will turn pink Bon Appetit Feb 2009
- 1/3 cup pine nuts
- 4 tablespoons extra-virgin olive oil, divided
- 2 large onions, quartered lengthwise through root end, sliced crosswise (can use shallots) (about 4 cups)
- 3 garlic cloves, minced
- 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
- 12 ounces farfalle (bow-tie pasta)
- 1/3 cup grated Parmesan cheese plus additional for serving
- Optional cheese additions are goat cheese or feta
Fall Vegetable Curry
By Beepers
Looking for an awesome vegetarian dish? Try this delicious Fall Vegetable Curry
- 1 1/2 teaspoons olive oil
- 1 cup sweet potato, peeled and diced
- 1 cup small cauliflower florets
- 1/4 cup yellow onion, thinly sliced
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth
- 1/4 teaspoon salt
- 1 can (15 ounce) chickpeas (garbanzo beans), rinsed and drained
- 1 can (14 1/2 ounce) no-salt-added tomatoes, diced and undrained
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup plain Greek yogurt, 2% reduced-fat
Balsamic Roasted Vegetables
By Beepers
Bon Appetit Aug 2008
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into 1/2-inch-wide strips
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 orange bell pepper, cut into 1/2-inch-wide strips
- 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
- Coarse kosher salt
Arugula Salad with Honeyed Almonds
By Beepers
Light and delicious salad, one of my favorties
- Salad:
- 6 cups mixed baby greens
- 5 cups Arugula
- 1 head Belgian Endive, cut into matchstick size strips
- 6 oz. parmesan cheese, shaved
- 1 - 12 oz basket grape tomatoes
- Honeyed Almonds
- Dressing:
- 2 1/2 T honey
- 1/3 c red wine vinegar
- 1/2 c olive oil
- 2 T chopped shallots
- season to taste with salt and fresh ground pepper
- Honeyed Almonds:
- 1/4 c sugar
- 1/2 t cinnamon
- 1/4 t paprika
- 1/8 t cayenne pepper
- 1 1/2 c whole blanched almonds
- 1 1/2 T honey