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Recipes
Cheese - Mascarpone - Homemade
By BlueSchmoo
Bring 1 inch of water to a boil in a wide skillet
- 16 ounces (not ultra-pasteurized) organic whipping cream
- 1 tbsp fresh lemon juice
Reboot - Juice - Winter Green Detox
By BlueSchmoo
The Joe Show w/Dan Kluger
- 1 grapefruit
- 1 handful of mint
- 6 celery stalks
- 1 fennel bulb
- 1 lemon
- 2 mutsu apples
- 6 leaves kale
Vegetarian Chili
By BlueSchmoo
Cooks Illustrated Writes: We prefer to make this chili with whole dried chiles, but it can be prepared with jarre...
- Salt
- 1 pound (2 1/2 cups) dried beans, picked over and rinsed
- 2 dried ancho chiles
- 2 dried New Mexican chiles
- 1/2 ounce dried shiitake mushrooms, chopped coarse
- 4 teaspoons dried oregano
- 1/2 cup walnuts, toasted
- 1 (28-ounce) can diced tomatoes, drained with juice reserved
- 3 tablespoons tomato paste
- 1 - 2 jalapeño chiles, stemmed and coarsely chopped
- 6 garlic cloves, minced
- 3 tablespoons soy sauce
- 1/4 cup vegetable oil
- 2 pounds onions, chopped fine
- 1 tablespoon ground cumin
- 7 cups water
- 2/3 cup medium-grind bulgur
- 1/4 cup chopped fresh cilantro
- __________________
- SERVES 3-4
- Salt
- 1/2 pound (1 1/4 cups) dried beans, picked over and rinsed
- 1 dried ancho chiles
- 1 dried New Mexican chiles
- 1/4 ounce dried shiitake mushrooms, chopped coarse
- 2 teaspoons dried oregano
- 1/4 cup walnuts, toasted
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved
- 1 1/2 tablespoons tomato paste
- 1/2 - 1 jalapeño chiles, stemmed and coarsely chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 2 Tbsp vegetable oil
- 1 pound onions, chopped fine
- 1 1/2 teaspoons ground cumin
- 3 1/2 cups water
- 1/3 cup medium-grind bulgur
- 2 Tbsp chopped fresh cilantro
Stuffing - Simple Stuffing
By BlueSchmoo
Martha Stewart
- 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
- 4 tablespoons butter, room temperature, plus more for baking dish
- 4 celery stalks, thinly sliced
- 4 shallots, minced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1/2 cup dry white wine
- 1/2 cup parsley leaves, chopped
- 3 large eggs, lightly beaten
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Cake - Slow-Cooker Triple Chocolate Brownies
By BlueSchmoo
everydayfood.com Cal. 339 Fat 25g Carbs 37g Protein 6g Fiber 3g
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 3 large eggs, lightly beaten
- 1 cup walnut halves, coarsely chopped
- 1 cup semisweet chocolate chips (6 ounces)
Mini Spinach-Artichoke Frittatas
By BlueSchmoo
These adorable mini frittatas with spinach, artichokes and shredded cheese make the perfect brunch
- 6 eggs
- 3/4 cup KRAFT Grated Parmesan Cheese
- 1/4 cup MIRACLE WHIP Dressing
- 1 tablespoon flour
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 1 (14-ounce) can artichoke hearts, drained, chopped
- 1 (10-ounce) package frozen spinach, chopped, thawed and drained
- 3 green onions, thinly sliced
- 1/3 cup red peppers, finely chopped
Salad - Romaine Salad w/Parmesan Vinaigrette
By BlueSchmoo
Whisk the Parmesan, mustard, vinegar and garlic in a small bowl
- 3 tablespoons grated Parmesan
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 hearts romaine lettuce, chopped
Reboot - Juice - Sports Juice
By BlueSchmoo
- Wash all produce well - Peel lemon and orange - Cut ends off beets - Stuff basil into orange - Juice
- Ingredients:
- 2 beets (beetroot)
- 2 carrots
- 3 stalks celery
- 1/4 lemon (peeled)
- 1 orange (peeled)
- 1 handful basil leaves
- 6 leaves Swiss chard
Reboot - Condiment - Cashew Cream Savory or Sweet
By BlueSchmoo
1.) Soak the cashews in filtered water for 3 hrs or more then strain
- 1 cup of raw cashews
- 1/2 – 3/4 cup of filtered water (add more water according to consistency desired)
- SAVORY CASHEW CREAM
- 1/2 juice of lemon
- 1/2 teaspoon of sea salt
- 1/2 teaspoon apple cider vinegar (optional)
- 1 clove of garlic (optional)
- 1 Tbsp. of olive oil (optional)
- SWEET CASHEW CREAM
- 2-4 Tbsp. honey or pure maple syrup
- 1/2 teaspoon vanilla extract
Crab Melts - Cheesy
By BlueSchmoo
1. Pick through crab to make sure there no shells
- 7 ounces Jumbo lump crab meat
- 1/2 cup Shredded Cheddar, Brie or Asiago cheese
- 1/4 cup celery finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup green onion finely chopped
- 1 teaspoon Mayonnaise
- 1/2 teaspoon Russian-Style or Dijon mustard
- Salt & Black pepper to taste
- 3 English muffins cut in half