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Recipes
Salad - Roasted Artichoke Salad
By BlueSchmoo
inagarten
- 6 (3)
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted (2 Boxes)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced (1 small shallot)
- 3 tablespoons freshly squeezed lemon juice (1 1/2 Tbsp)
- 1 teaspoon Dijon mustard (1/2 tsp
- 5 tablespoons white wine or champagne vinegar, divided (2 1/2 Tbsp)
- ½ cup chopped fresh basil leaves (1/4 Cup)
- 6 tablespoons capers, drained (3 Tbsp) (optional)
- 2 jars roasted red peppers, sliced thin (1 Pepper, roasted)
- ½ cup minced red onion (1/4 Cup)
- ½ cup chopped fresh parsley (1/4 Cup)
- 2 pinches hot red pepper flakes (optional) (1 Pinch)
Tomato, Bacon & Arugula Quiche w/ Sweet Potato Crust
By BlueSchmoo
Preheat oven to 450 degrees Grate sweet potatoes with box grater or food processor then wrap in paper towel to squ...
- 2 c shredded Sweet potato or yam (1-2 large)
- 2 1/2 tbsp Coconut oil or ghee, melted
- Salt & Pepper to taste
- 4 slices bacon, chopped
- 1/2 Sweet onion, chopped
- 8 Cherry tomatoes, quartered
- 1 large handful Baby arugula
- 2-3 garlic cloves, minced
- 6 eggs
Green Powerhouse Avocado Pesto Plate
By BlueSchmoo
Twist on a traditional pesto
- For the pesto:
- 1 cup uncooked millet
- 1 cup uncooked green lentils
- 2 medium zucchini, sliced (or vegetable of choice)
- 3 handfuls spinach
- 1/2 large avocado (about 1/3-1/2 cup flesh)
- 2 small or 1 large garlic cloves
- 3 tbsp extra virgin olive oil
- 1/4 cup water
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 2 tbsp fresh lemon juice
- 1 cup lightly packed basil leaves (one entire 40-gram package)
Kale Lemonade
By BlueSchmoo
Juice kale for about 5/8 cup kale juice
- 24 ounces Organic Kale
- 1/2 cup + 2 tablespoons orange juice
- 5 Tbsp. Lemon Juice
- 4 Tbsp. fresh lime juice
- 1/3 cup + 1 tablespoon Madhava Agave Syrup
- 2 cups cold water
Seafood - Shrimp Jambalaya
By BlueSchmoo
For the shrimp stock: toss the shrimp shells in a large pot and fill with water
- 2 pounds medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1 pound andouille sausage, cut into rounds
- 2 green peppers, seeded and cut into 1/4-inch dice
- 3 ribs celery, cut into 1/4-inch dice
- 1 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 3 cloves garlic, smashed and finely chopped
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon cayenne pepper
- 2 cups long-grain rice
- 2 fresh bay leaves
- 1 bundle fresh thyme
- 5 scallions, thinly sliced, for garnish
- _______________________
- SERVES 3
- 1 pound medium gulf shrimp, peeled and deveined, shells reserved
- Extra-virgin olive oil
- 1/2 pound andouille sausage, cut into rounds
- 1 green pepper, seeded and cut into 1/4-inch dice
- 1 rib celery, cut into 1/4-inch dice
- 1/2 Spanish onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 1-2 cloves garlic, smashed and finely chopped
- 1 (14-ounce) can diced tomatoes
- 1/2 teaspoon cayenne pepper
- 1 cup long-grain rice
- 1 fresh bay leaves
- 1/2 bundle fresh thyme
Grains - Lightened up Summer Granola
By BlueSchmoo
1. Preheat oven to 325F and line a baking sheet with parchment paper or non-stick mat
- Dry:
- 2 cups rolled oats
- 1/2 cup almonds, chopped
- 1/2 cup uncooked millet
- 2 tbsp ground flax
- 1 tbsp chia seeds
- 1/4 cup Sucanat (or brown sugar)
- 1/2-3/4 tsp kosher salt, or to taste
- 1/2 tsp cinnamon
- Wet:
- heaping 2 tbsp applesauce
- 1/4 cup Brown Rice Syrup (or other liquid sweetener)
- 3 tbsp Maple Cinnamon Almond Butter w/ hemp, flax, chia (or other nut butter)
- 1 tsp pure vanilla extract
- 2 vanilla beans, scraped (optional)
- 1/2 tsp almond extract
Scones - Cinnamon
By BlueSchmoo
wwwkingarthurflour.com Reviews on this item state using the 1 full cup of cinnamon chips can prove to be too gre
- scones
- 3/4 cup half and half or evaporated milk
- 1 cup cinnamon Flav-R-Bites or cinnamon chips
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup cold butter, cut into pats
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- filling
- 3/4 cup Baker's Cinnamon Filling*
- 3 tablespoons water
- Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- glaze
- 3 1/2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons water
Ice Cream - Strawberry Cheesecake
By BlueSchmoo
Hamilton Beach Ice Cream Maker Recipe
- 3 ounces (85 g) cream cheese (softened)
- 1 (17-ounce [475 g]) can sweetened condensed milk
- 1 cup (250 ml) heavy whipping cream
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) frozen strawberries, slightly thawed, chopped
- 1/2 cup (125 ml) graham cracker crumbs
Beans - Maple Baked Beans
By BlueSchmoo
Full name - Tangy Maple Baked Beans with Applewood Smoked Bacon
- 4 thick strips applewood smoked bacon, diced
- 1 tablespoon canola oil
- 1 red onion, cut into small dice
- 1 green pepper, diced
- Kosher salt and freshly cracked black pepper
- 5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
- 1 1/2 cups Carolina-style barbecue sauce (Sweet, Spicy & Tangy)
- 1 cup maple syrup
- 1/2 cup cider vinegar
- 4 tablespoons whole grain mustard
- ______________________
- SERVES 4-5
- 2 thick strips applewood smoked bacon, diced
- 1 1/2 teaspoons canola oil
- 1/2 red onion, cut into small dice
- 1/2 green pepper, diced
- Kosher salt and freshly cracked black pepper
- 2 1/2 (14 1/2-ounce) cans great Northern beans, drained and rinsed
- 3/4 cup Carolina-style barbecue sauce (Sweet, Spicy & Tangy)
- 1/2 cup maple syrup
- 1/4 cup cider vinegar
- 2 tablespoons whole grain mustard
Bread - Easy Breadsticks
By BlueSchmoo
Preheat the oven to 400 degrees F
- 1 baguette
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper