YogiRenee's profile page
Recipes
Perfect Coconut Cream Pie
By YogiRenee
Food52 Editors' Comments: This coconut cream pie is full of natural goodness
- 2 cups all-purpose flour, sifted
- 1 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/4 cup milk
- 2 cups shredded, unsweetened, dried coconut
- 4 tablespoons powdered sugar, sifted
- 6 teaspoons canola oil
- 8 teaspoons water
Indian Spiced String Beans
By YogiRenee
Fill a large bowl with ice and water
- 1 teaspoon coarse salt, plus more for seasoning
- 1 pound pound string beans, stem ends trimmed
- 2 teaspoons vegetable oil
- 1 teaspoon brown mustard seeds
- 1 small yellow onion (about 4 ounces) , peeled and thinly sliced into rounds
- 2 teaspoons minced ginger (1/2-inch piece)
Banana-caramel Milkshake
By YogiRenee
The homemade Caramel Sauce is worth the extra time; but you can substitute your favorite store-bought version
- Caramel Sauce:
- 1/2 cup Caramel Sauce
- 1 large ripe banana
- 1 pint vanilla ice cream
- 1/2 cup milk
- Makes 2 cups
- 1 1/2 cups whipping cream
- 1 1/2 cups sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons dark rum (optional)
Strawberry-Basil Yogurt Cooler - Lassi
By YogiRenee
Directions: Whizz all of the ingredients together in blender
- Prep Time:5 minInactive Prep Time:--Cook Time:--Level:
- Recipe courtesy Aarti Sequeira, 2010
- EasyServes:
- 4 servings Ingredients
- 1/2 cup (2 percent) Greek-style yogurt
- 2 tablespoons sugar, or to taste
- 1/4 to 1/2 cup water
- Pinch salt
- 2 cups strawberries, fresh or frozen and thawed
- 2 to 3 leaves fresh basil, plus more for garnish
- Generous pinch freshly ground black pepper
Oatmeal with Almonds and Fruit
By YogiRenee
In a small bowl, stir together the almonds, raisins, golden raisins, cranberries and apricots
- 2 cups almonds, toasted and roughly chopped
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- 1 cup diced dried apricots
- 12 cups water
- 3 cups pinhead oats
- 1 tsp. ground cinnamon
- Pinch of kosher salt
- 4 Tbs. maple flakes
- Warm maple syrup for serving
Tomato, Corn, and Avocado Salad
By YogiRenee
Directions Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels
- 1 ear corn (husk and silk removed; tip cut off)
- 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
- 1 avocado, halved, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil, such as safflower
- Coarse salt and ground pepper
Emeril's Kicked-Up Tuna Melts
By YogiRenee
Directions Heat broiler, with rack in highest position
- 1/3 cup mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 4 teaspoons capers, rinsed and drained
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 1 teaspoon ground pepper
- 1/4 teaspoon dried oregano, crumbled between your fingers
- 4 slices crusty bread
- 8 thin slices tomato
Macaroni and Cheese
By YogiRenee
Recipe courtesy Tyler Florence
- 4 cups (1 pound) elbow macaroni
- 5 tablespoons unsalted butter
- 4 cups milk
- 1/2 medium onion, stuck with 1 clove
- 4 cloves garlic
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon dry mustard
- 2 tablespoons all-purpose flour
- 2 cups grated Cheddar, plus 1 cup in big chunks
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
Oatmeal Pancakes
By YogiRenee
To make the cinnamon butter, in a small bowl, using a wooden spoon, stir together the butter and cinnamon until the...
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 tsp. ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 cup quick-cooking rolled oats
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups buttermilk
- 5 Tbs. unsalted butter, melted, plus more for cooking
- 1 cup walnut pieces, toasted and chopped
- 2 bananas, peeled and thinly sliced
- 1/2 cup dried currants
- 2 cups maple syrup, heated
Pesto
By YogiRenee
Directions Preheat oven to 350 degrees
- 1/2 cup pine nuts or walnuts 4 cups loosely packed fresh basil or parsley leaves 1/2 cup finely grated Parmesan cheese 1 clove garlic Salt and pepper 1/2 cup extra-virgin olive oil
- 1/2 cup pine nuts or walnuts
- 4 cups loosely packed fresh basil or parsley leaves
- 1/2 cup finely grated Parmesan cheese
- 1 clove garlic
- Salt and pepper
- 1/2 cup extra-virgin olive oil