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Recipes
Mum's Everyday Red Lentils
By YogiRenee
Directions Put the lentils in a strainer and rinse them under running water
- Prep Time:35 minInactive Prep Time:30 minCook Time:40 minLevel:
- EasyServes:
- 4 servings Ingredients
- Lentils (Dal):
- 1 cup masoor dal red lentils, picked through for stones
- 2 cups water
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- 1 (1/2-inch) piece ginger, peeled and minced
- 2 medium tomatoes, diced
- 1 serrano chile, sliced in 1/2, optional
- Tempering oil (bagaar):
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- Generous 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika or bafaat powder
- 1 tablespoon vegetable oil
- Handful chopped fresh cilantro leaves
Maple Lavender Frozen Yogurt
By YogiRenee
Makes About 1 quart In a small pot, bring the half & half just to a simmer
- 3/4 cups half & half
- 1 1/2 teaspoon teaspoons dried lavender (loosely packed)
- 2/3 cups maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups 2% greek yogurt
- 1 1/2 tablespoon tablespoons bourbon
Turkey Jook Gourmet | November 2008
By YogiRenee
Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-qu...
- Chinese Rice Porridge with Turkey and Ginger
- Yield: Makes 6 (main course) servings
- Active Time: 15 min
- Total Time: 1 1/4 hr
- 1 cup long-grain white rice, rinsed briefly
- 6 scallions, divided
- 1 turkey carcass with some meat and skin
- 1 (4-inch) piece peeled ginger, halved, divided
- 10 cups water
- Accompaniments: soy sauce; Asian sesame oil
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
By YogiRenee
Sprinkle cutlets with salt and freshly ground black pepper
- Yield: Makes 4 servings
- Active Time: 25 minutes
- Total Time: 25 minutes
- 1 to 1 1/4 pounds turkey breast cutlets
- All purpose flour
- 3 tablespoons olive oil, divided
- 1 large shallot, sliced
- 8 ounces brussels sprouts, trimmed, quartered through root end
- 3/4 cup low-salt chicken broth
- 1/4 cup dried sweetened cranberries
- 1 tablespoon finely chopped fresh sage
- 11/2 teaspoons red wine vinegar
- 1 tablespoon butter
Lavender Lemonade
By YogiRenee
Directions Using a vegetable peeler, remove zest from two lemons, leaving white pith behind
- 4 lemons 1/2 cup dried lavender 1/2 cup raw honey
- 4 lemons
- 1/2 cup dried lavender
- 1/2 cup raw honey
Watoto Tea Cakes
By YogiRenee
This is a slightly modifed version of the classic southern tea cakes that your favorite aunt would just sort of wh...
- 1 1/3 cups Crisco all vegetable
- shortening (butter flavored
- works well)
- 2 1/2 cups sugar
- 4 eggs
- 1 teaspoon salt
- 4 teaspoons of baking powder
- 1 teaspoon nutmeg
- 3 teaspoons good vanilla extract
- 1 teaspoon almond extract
- 5 cups flour
- 6 tablespoons milk
Chinese Hot and Sour Soup
By YogiRenee
1. Simmer chicken broth, mushrooms and spinach in soup pot over medium heat
- 6 cups chicken broth
- 1 1/2 cups fresh mushrooms, wiped clean
- and sliced
- 1 1/2 cups spinach, washed
- 3 tablespoons light soy sauce
- 3 tablespoons cider vinegar
- 3/4 teaspoon black pepper
- 2 1/4 teaspoons sesame oil
- 3/4 pound tofu, cut into small dice
- 3 tablespoons cornstarch, dissolved
- in 5 tablespoons of water
- 1 egg, beaten
- 3 tablespoons finely chopped
- cilantro
- 2 green onions, finely chopped
- Hot pepper oil or sauce
Ginger Cheesecake Bars
By YogiRenee
Directions Preheat oven to 350 degrees
- 12 ounces store-bought gingersnaps (about 45 cookies)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 12 ounces cream cheese, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 3 tablespoons sour cream
- 3/4 teaspoon pure vanilla extract
Overnight Steel-Cut Oats with Almond Butter & Honey
By YogiRenee
We'll admit that before this week, we were somewhat bemused by the recent slow cooker revival
- 2 cups water
- 1 cup whole milk
- 1/2 cup steel-cut oatmeal
- 1 pinch salt
- 1/4 cup almond butter
- 2-3 tablespoons flavourful honey
8-Layer Dip
By YogiRenee
Directions In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper
- 1 can (16 ounces) refried beans
- 2 teaspoons fresh lime juice
- Coarse salt and ground pepper
- 1/2 cup sour cream
- 1/2 cup grated cheddar (2 ounces)
- 1 can (4.5 ounces) chopped green chiles
- 2 plum tomatoes, seeded and chopped
- 1 avocado, halved, pitted, peeled, and diced small
- 1 cup shredded romaine lettuce
- 2 scallions, chopped
- Tortilla chips, for serving