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Recipes
Reboot - Snack - Chocolate Almond Crunch Cookie
By BlueSchmoo
Make from Almond pulp from making homemade milk http://www
- 1 cup/128 g dried almond pulp flour (I left mine in the fridge overnight to help dry it out)
- 1/4 cup/60 ml coconut oil
- 1/4 cup/60 ml pure maple syrup
- 1/4 cup/60 ml raw almond butter (or other nut butters)
- 1/2 teaspoon/5 ml pure vanilla extract
- 2 Tbsp. cacao nibs, for topping (you can use more if you want more of a chocolate flavor)
- Sea salt, to taste
Corn Chowder - Mimi's
By BlueSchmoo
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown
- 4 tablespoons butter or margarine
- 3 cups frozen corn, thawed
- 6 tablespoons onion, chopped
- 2 tablespoons sugar
- 3/4 cup celery, large dice
- 2 teaspoons salt
- 2 1/2 cups hot water
- 1 pinch white pepper
- 2 cups raw potato, peeled and cut in 1/2" cubes
- 3 tablespoons flour
- 1 quart Half & Half
Chicken Pot Pie With Savory Crumble Topping
By BlueSchmoo
This recipe relies on two unusual ingredients: soy sauce and tomato paste
- Filling
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 3 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs, chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 10 ounces cremini mushrooms, stems trimmed, caps wiped clean, sliced thin
- 1 teaspoon soy sauce (see note)
- 1 teaspoon tomato paste (see note)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 cup whole milk
- 2 teaspoons juice from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- 3/4 cup frozen baby peas
- Crumble Topping
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
- 3/4 cup plus 2 tablespoons heavy cream (see note)
- ______________________________
- SERVES 3
- Filling
- 3/4 pound boneless, skinless chicken breasts and/or thighs
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped fine (about 1 cup)
- 1-2 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 1 small celery ribs, chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 5 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
- 1/2 teaspoon soy sauce (see note)
- 1/2 teaspoon tomato paste (see note)
- 2 tablespoons (1/2 stick) unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1/2 cup whole milk
- 1 teaspoons juice from 1 lemon
- 3 tablespoon minced fresh parsley leaves
- 1/4 Cup + 2 Tbsp frozen baby peas
- Crumble Topping
- 1 cups (5 ounces) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 + 1/8 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/16 teaspoon cayenne pepper
- 3 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1/2 ounce Parmesan cheese, finely grated (about 1/4 cup)
- 1/2 cup plus heavy cream
Shrimp w/Garlic (Scampi)
By BlueSchmoo
1. Place peeled and de-veined shrimp on bottom liner pan
- 2 pounds (21-25 count) shrimp peeled and de-veined
- 2 Tablespoons garlic chopped
- 4 Tablespoons unsalted butter
- 1/2 cup dry white wine
- Juice from 1/2 lemon
- 2 Tablespoons flat leaf parsley chopped
- Salt & pepper to taste
Pork - Shake N Bake style Chops
By BlueSchmoo
Cooksillustrated.com Breadcrumb-coated pork chops, aka “Shake ’n Bake” pork chops, are a weeknight staple in...
- 1 1 1 (5-ounce) box Melba toast , broken into rough pieces
- 1/2 1/2 teaspoon 1/2 teaspoon table salt
- 1/2 1/2 teaspoon 1/2 teaspoon garlic powder
- 1/2 1/2 teaspoon 1/2 teaspoon onion powder
- 1/2 1/2 teaspoon 1/2 teaspoon paprika
- 1/2 1/2 teaspoon 1/2 teaspoon dried thyme
- 1/8 1/8 teaspoon 1/8 teaspoon sugar
- 6 6 6 tablespoons mayonnaise
- 4 4 3/4 to 1 6 to 7 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels
Chicken - T.G.I. Friday's Dragonfire Chicken
By BlueSchmoo
1. Make marinade by combining all ingredients in a blender on high speed for 1 minute
- 1/2 cup olive oil
- 1/2 cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1/3 cup chopped parsley
- 1 jalapeno, seeded & chopped
- 2 teaspoons minced garlic
- 1 tablespoon diced onion
- 3/4 teaspoon salt
- 2 boneless chicken breast fillets
- 2 medium tomatoes, diced
- 1/2 cup canned sliced pineapple (chopped)
- 1/2 cup diced red onion
- 2 tablespoons minced cilantro
- 4 teaspoon minced jalapeno
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/2 cup dark brown sugar
- 4 teaspoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon finely minced garlic
- 1 teaspoon finely minced ginger
- one 11-ounce can mandarin oranges
Jam - Onion Jam
By BlueSchmoo
In a medium saute pan, heat the oil until it begins to smoke lightly
- Gastrique:
- 1/4 cup vegetable or canola oil
- 4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
- Kosher salt and freshly ground black pepper
- 2 cups dry red wine
- 1/2 cup honey
- 1/2 cup red wine vinegar
- Juice and a few grates of zest from 1 lemon, optional
- ________________________
- 1/2 Cup
- 1 Tbsp vegetable or canola oil
- 1 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
- Kosher salt and freshly ground black pepper
- 1/2 cups dry red wine
- Gastrique:
- 2 Tbsp honey
- 2 Tbsp red wine vinegar
- Juice (about 1 tsp) and a few grates of zest from 1 lemon, optional
Nana's Shortbread Cookies
By BlueSchmoo
1. Cream butter until soft
- 1 cup unsalted butter
- 1/2 cup Confectioner's sugar
- 1/4 teaspoon salt
- 2 cups sifted flour
- 1/4 teaspoon baking powder
Chocolate Cupcakes - Vegan
By BlueSchmoo
CUPCAKES 1.Preheat oven to 350F and line a cupcake pan with cupcake liners
- 1 cup non-dairy milk (such as Vanilla Almond milk)
- 1 cup sugar (or natural cane sugar)
- 1/3 cup extra virgin olive oil (or other oil)
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, but awesome)
- 1.5 cups unbleached all-purpose flour
- 1/3 cup cocoa powder, sifted (I used Dutch-process)
- 1 tsp baking soda
- 3/4 tsp kosher salt, to taste
- ________________
- FROSTING
- Fluffy Almond ‘Buttercream’ Frosting
- Yield: ~ 2 cups
- 1/2 cup Earth Balance buttery stick or equivalent, room temperature
- 3 cups icing sugar, sifted (I used organic)
- 1/2 tsp kosher salt
- 1 tsp pure almond extract (may sub. other extracts)
- 1.5-2 tbsp non-dairy milk, to achieve your desired consistency
- Note: If making the frosting as shown in the pictures, please double the frosting recipe above.
Reboot - Juice - Immune Boosting
By BlueSchmoo
1.) Wash all ingredients. 2
- 2 apples
- 5 carrots
- 1 inch slice ginger
- 1/4 lemon, peeled