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Recipes
Freeze-Ahead Lasagna Primavera
By YogiRenee
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring -- ...
- 1/4 cup olive oil, plus more for foil
- 1/2 cup all-purpose flour
- 2 garlic cloves, minced
- 6 cups whole milk
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 package (10 ounces) frozen peas
- 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
- Coarse salt and ground pepper
- 1 container (15 ounces) part-skim ricotta (about 2 cups)
- 1 large egg
- 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
- 1 pound part-skim mozzarella, shredded
- 1 cup grated Parmesan
Banana-Buttermilk Pancakes
By YogiRenee
Directions Preheat oven to 250 degrees
- 1/2 1/2 1/2 cup whole-wheat flour
- 1/2 1/2 1/2 cup all-purpose flour, (spooned and leveled)
- 3 3 3 tablespoons light-brown sugar
- 1/2 1/2 1/2 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup buttermilk
- 1 1 1 large egg, lightly beaten
- 1 1/2 1 1/2 1/2 tablespoons unsalted butter, melted
- 2 2 2 teaspoons vegetable oil
- 1 1 1 large ripe banana, thinly sliced
- Maple syrup, for serving (optional)
Horchata - The Old Fashioned Way
By YogiRenee
My daughter loves horchata! I have heard her declare that Mexican restaurants that claim to be Mexican restaurants ...
- 2 pounds uncooked rice
- 1 teaspoon cinnamon
- 1/2 cup of sugar (to taste)
- 1 teaspoon vanilla
- ice cubes
Angel Hair with Sun-dried Tomatoes and Goat Cheese
By YogiRenee
Recipe courtesy Giada De Laurentiis
- 1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 2/3 cup dry white wine
- 8 ounces angel hair pasta
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese, coarsely crumbled
- 2 tablespoons chopped fresh Italian parsley leaves
Bean Corn Salad
By YogiRenee
Directions In a medium microwave-safe bowl, combine beans, corn, and salsa
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 package (10 ounces) frozen corn kernels (2 cups)
- 1/4 cup prepared medium tomato salsa, plus more for serving
- 1 bunch scallions, thinly sliced (1 cup)
- 1 ripe avocado, peeled, pitted, and cubed
- 3 plum tomatoes, thickly sliced
- Coarse salt and ground pepper
- 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
- 3 cups (3 ounces) broken baked tortilla chips
- 3/4 cup coarsely grated pepper Jack cheese
Braised Brisket with Cranberries
By YogiRenee
Directions Preheat oven to 350 degrees with rack in lowest position
- 3 to 1/4-inch brisket, fat trimmed to a 1/4-inch layer
- Coarse salt and ground pepper
- 3 tablespoons all-purpose flour
- 1 1/2 (14 1/2 ounces) reduced-sodium chicken broth
- 1 cup dry red wine, such as Cabernet Sauvignon
- 1 bay leaf
- 2 tablespoons unsulfured molasses
- 1 bag (12 ounces) cranberries
- 1 bag (1 pound) frozen pearl onions
Pappardelle with Creamy Chicken Sauce
By YogiRenee
Directions In a large Dutch oven or heavy pot, heat oil over medium-high
- 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
- Coarse salt and ground pepper
- 1 medium yellow onion, diced medium
- 2 garlic cloves, minced
- 2 cups heavy cream
Mexican Wedding Cookies
By YogiRenee
Recipe courtesy Paula Deen
- 1 cup unsalted butter, at room temperature
- 1/2 cup confectioners sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
Spicy Shrimp and Brussels Sprout Stir-Fry
By YogiRenee
Directions In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high
- 2 2 2 tablespoons vegetable oil, divided
- 1 1 1 pound brussels sprouts, trimmed and shredded
- Salt and pepper
- 1 1 1 cup bean sprouts
- 2 2 2 cloves garlic, thinly sliced
- 1 1 1 small green chile, such as Thai, thinly sliced
- 3 3 3 scallions, white and green parts separated and thinly sliced
- 1 1 to 50), medium shrimp (41 to 50), peeled and deveined (tails left on)
- 2 2 2 teaspoons toasted sesame oil
- Lime wedges, for serving
Potato Salad with Green Onion Salad Dressing
By YogiRenee
In a large bowl combine all the ingredients, mixing well
- 4 * 4 medium-size white potatoes, cooked, p
- peeled and coarsely chopped
- 6 * 6 hard-boiled eggs, finely chopped
- 1/4 * 1/4 cup finely chopped onions
- 1/4 * 1/4 cup finely chopped celery
- 1/4 * 1/4 cup finely chopped green bell
- peppecrs
- 2 * 2 teaspoons ground red pepper
- (preferably cayenne)
- 2 * 2 teaspoons prepared mustard
- 11/4 * 11/4 teaspoon salt
- 1/4 * 1/4 teaspoon white pepper
- *Green Onion Salad Dressing*