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Recipes
Waffles
By BlueSchmoo
Alton Brown's Recipe
- 4 Belgian (2)
- 4 3/4 ounces AP flour, approximately 1 cup (1/2 Cup)
- 4 3/4 ounces whole-wheat flour, approximately 1 cup (1/2 Cup)
- 1/2 teaspoon baking soda (1/4 tsp)
- 1 teaspoon baking powder (1/2 tsp)
- 1 teaspoon salt (1/2 tsp)
- 3 tablespoons sugar (1 1/2 Tbsp)
- 3 whole eggs, beaten (1 Egg)
- 2 ounces unsalted butter, melted (1 Oz)
- 16 ounces buttermilk, room temperature (8 oz)
- Vegetable spray, for waffle iron
Chips - Chili Roasted Beet Chips
By BlueSchmoo
Preheat oven to 375 degrees
- 1 Beet (thinly sliced) (a mandoline would work well for this)
- 2 teaspoons Olive Oil
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic
- 1/2 teaspoon Chili Garlic Paste (or less, depending on desired spice level)
Reboot - Meal - Roasted Acorn Squash Stuffed with Mushroom and Sage
By BlueSchmoo
Stand the squash upright and halve lengthwise
- 1 med Acorn Squash
- 1 tsp Sea Salt
- 1/2 tsp fresh ground Black Pepper
- 6 tbsp Olive Oil (plus extra for brushing)
- 2 Garlic cloves (minced)
- 1 lg Portobello Mushroom (chopped)
- 1 small Onion (chopped)
- 2 tsp Fresh Sage (finely chopped)
- Pinch Red Pepper Flakes (optional)
Beverage - Citrus Spritzer
By BlueSchmoo
In a tall glass, muddle together the orange, mint and white sugar
- 1/4 orange, cut into segments
- a few sprigs of mint
- 1 tablespoon white sugar
- sparkling water
- 3 ounces citrus-flavored vodka
- edible gold glitter (available at baking supply shops)
- white sugar
GF - Apple Crumb Cake
By BlueSchmoo
Preheat oven to 350°F. Generously grease the inside of an 8-inch springform pan with 1 to 2 teaspoons coconut oil
- 1 1/2 cups gluten-free all-purpose flour blend of your choice
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup coconut oil, measured in solid form,
- plus 1-2 teaspoons for greasing pan
- 3/4 cup coconut palm sugar
- 2 large eggs,* room temperature
- 1/4 cup milk of choice
- 1 1/2 cups peeled, diced apple (about 1 large apple)
- Topping
- 1/2 cup raw pumpkin seeds or walnuts
- 2 large Medjool dates, pitted
- 1/2 cup gluten-free all-purpose flour blend of choice
- 1/4 cup coconut palm sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon xanthan gum
- Pinch of freshly grated nutmeg
- 1/4 cup coconut oil, measured in solid form, chilled
Vegetarian - Chickpea and Artichoke Masala
By BlueSchmoo
Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth
- 1 large red onion, chopped (about 2 cups)
- 2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
- 3 large Roma tomatoes, chopped
- 2 tablespoons canola oil
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 cup yogurt, whisked until smooth
- 1 tablespoon lime juice (about 1/2 a lime)
- 1 (14 1/2-ounce) can chickpeas, drained and rinsed
- 1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved
- Kosher salt
- 1/2 cup water
- Chopped fresh cilantro, for garnish
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, 1/2-inch slices
- 1/4 cup canola oil
GF - Risotto - Easy Oven
By BlueSchmoo
1. Preheat oven to 350 degrees
- 3 1/2 cups gluten-free vegetable or chicken stock
- 3 tablespoons olive oil
- 1 tablespoon butter, ghee or dairy-free alternative
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/2 pound mushrooms (baby portabella, crimini, shitake), stemmed and sliced
- 1 1/2 teaspoons salt
- Pepper, to taste
- 2 tablespoons fresh herbs, such as basil, Italian flat-leaf parsley or marjoram
- 1 1/2 cups Arborio rice, rinsed thoroughly
- 1 cup baby peas
- 1/2 cup grated Parmesan cheese*
Pie - Blackberry Cobbler
By BlueSchmoo
Ree Drummond - The Pioneer Woman on Food network Substitute any of your favorite fruit
- 4 (2)
- 1/2 stick butter, melted, plus more for greasing pan (1/4 Stick)
- 1 1/4 cups plus 2 tablespoons sugar (1/2 Cup+3 Tbsp)
- 1 cup self-rising flour (1/2 Cup)
- 1 cup whole milk (1/2 Cup)
- 2 cups fresh (or frozen) blackberries (1 Cup)
- Whipped cream and/or ice cream, for serving
Pasta - Baked Couscous w/Spinach And Pine Nuts Recipe
By BlueSchmoo
From Quick Vegetarian Pleasures
- 1 Cup Couscous
- 1 1/2 Cups Boiling stock, or possibly water
- 1/2 tsp Salt
- 1 Tbsp. Extra virgin olive oil
- 3 Garlic cloves, chopped
- 1 Lg Onion, diced
- 28 ounce Tomatoes, canned, minced and liquid removed
- 1 1/2 Tbsp. Fresh basil, or possibly 1 teaspoon dry
- 1/3 c. Pine nuts
- 5 Cups Fresh spinach, about 5 ounce., stems removed
- Ground black pepper to taste
- 1 Cup Meunster cheese, grated
Pie - Blueberry Cobbler
By BlueSchmoo
www.cooksillustrated.com While the blueberries are baking, prepare the ingredients for the biscuit topping, but do ...
- 6 (1.5)
- Filling
- 1/2 cup granulated sugar [3 1/2 ounces] (2 Tbsp)
- 1 tablespoon cornstarch (3/4 tsp)
- pinch ground cinnamon
- pinch table salt
- 6 cups fresh blueberries (30 ounces), picked over (1 1/2 Cups)
- 1 1/2 teaspoons grated lemon zest (1/4 + 1/8 tsp)
- 1 tablespoon lemon juice (3/4 tsp)
- Biscuit Topping
- 1 cup unbleached all-purpose flour (5 ounces) (1/4 Cup)
- 2 tablespoons cornmeal , stone-ground (1 1/2 tsp)
- 1/4 cup granulated sugar , plus 2 tsp for sprinkling (1 Tbsp+3/4 tsp)
- 2 teaspoons baking powder (1/2 tsp)
- 1/4 teaspoon baking soda (1/16 tsp)
- 1/4 teaspoon table salt (1/16 tsp)
- 4 tablespoons unsalted butter (1/2 stick), melted (1 Tbsp)
- 1/3 cup buttermilk (1 Tbsp+2 1/4 tsp)
- 1/2 teaspoon vanilla extract (1/8 tsp)
- 1/8 teaspoon ground cinnamon (pinch)