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Recipes
Grilled Salmon with Sun-Dried Tomato Butter (California)
By YogiRenee
For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- Four 6-ounce center-cut salmon fillets
- 1 stick unsalted butter, at room temperature
- 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
- 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Indian Whole Wheat Griddle Breads: Chapatis
By YogiRenee
Pour the flour and salt into a large bowl
- 2 cups whole wheat flour, plus more for rolling
- Big pinch fine sea salt
- 1 cup water
- 1/4 cup olive oil, vegetable oil, melted butter, or ghee
Chickpea Burger
By YogiRenee
Directions Heat grill to high
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 scallions, trimmed
- 2 slices white sandwich bread
- 1/3 cup peanuts or almonds, unsalted
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh ginger, chopped
- Coarse salt and ground pepper
- 1 large egg
- Olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise
- to English muffins and lettuce, to serve with burgers
Butter-Pecan Sweet Potatoes
By YogiRenee
Directions Preheat oven to 400 degrees
- 8 medium sweet potatoes (5 pounds) 2 tablespoons olive oil Coarse salt 2 tablespoons butter, cut into small pieces 2 tablespoons light-brown sugar 1/3 cup pecan pieces 1/8 teaspoon cayenne pepper
- 8 medium sweet potatoes (5 pounds)
- 2 tablespoons olive oil
- Coarse salt
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons light-brown sugar
- 1/3 cup pecan pieces
- 1/8 teaspoon cayenne pepper
Corn Muffins + Pumpkin
By YogiRenee
Directions ADD pumpkin to your muffin mix batter
- 1 package (8.5 oz.) corn muffin mix
- 1/2 cup LIBBY'S® 100% Pure Pumpkin
Lemon Ice Cream for Grandpa Dan
By YogiRenee
1. Using a microplane
- 5 - 6 lemons
- 2 * 2 tablespoons lemon zest
- 3/4 * 3/4 cup lemon juice
- 2 * 2 cups milk
- 11/4 * 11/4 cups granulated sugar
- 1/4 * 1/4 teaspoon salt
- 12 * 12 egg yolks
- 2 * 2 cups whipping cream
Jam Thumbprint Cookies
By YogiRenee
Recipe courtesy Ina Garten, Barefoot Contessa Family Style, Clarkson Potter/Publishers, 2002
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 7 ounces sweetened flaked coconut
- Raspberry and/or apricot jam
Double Chocolate Espresso Cookies
By YogiRenee
These cookies are crisp on the edges and chewy in the middle with pockets of soft chocolate,but not the sweetness, ...
- 2 1/4 sticks unsalted butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
- 12 ounces semisweet chocolate chips
- Preheat oven to 350
Cilantro-Buttermilk Skirt Steak
By YogiRenee
In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree
- 1 cup buttermilk 1 bunch cilantro, roughly chopped 1 teaspoon coriander seed 1/2 teaspoon curry powder 3 scallions, roughly chopped 1 pound skirt steak, cut into 4 pieces Vegetable oil, for grilling Salt and pepper
- 1 cup buttermilk
- 1 bunch cilantro, roughly chopped
- 1 teaspoon coriander seed
- 1/2 teaspoon curry powder
- 3 scallions, roughly chopped
- 1 pound skirt steak, cut into 4 pieces
- Vegetable oil, for grilling
- Salt and pepper
Cucumber-Bell Pepper Quinoa
By YogiRenee
Directions Combine water and salt in a large pot and bring to a boil over high heat
- 4 cups water
- 2 teaspoons kosher salt
- 2 cups quinoa
- 1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups)
- 1/2 medium red bell pepper, small dice (about 2/3 cup)
- 1 teaspoon white wine vinegar
- 1 tablespoon olive oil