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Recipes
Vegan - Salad - The Big Salad
By BlueSchmoo
1. Preheat oven to 400F and line a baking sheet with parchment paper
- For the dressing (makes 1/2-2/3 cup):
- 1 large sweet potato, sliced into 1cm rounds
- 1/2 cup toasted sliced almonds
- 1 head romaine, chopped, washed, and spun dry
- 1 red pepper, chopped
- 1 large carrot, julienned
- 1/2 cucumber, diced
- 2 green onions, thinly sliced
- handful or two of cilantro leaves, chopped (or try parsley)
- 1 garlic clove
- 1/4 cup raw almond butter (or roasted peanut butter)
- 2 tablespoons fresh lime juice
- 2 tablespoons low-sodium tamari
- 2 tablespoons water
- 1-2 teaspoons maple syrup (or other sweetener), to taste
- 1-2 teaspoons toasted sesame oil, to taste (optional)
- 1 teaspoon freshly grated ginger (optional)
Fish 'n' Chips - Oven
By BlueSchmoo
Nutrition Facts: 1 serving (calculated without tartar sauce) equals 358 calories, 10 g fat (2 g saturated fat), 131...
- 1 tablespoon Crisco® Pure Olive Oil
- 1/4 teaspoon pepper, divided
- 2 medium potatoes, peeled
- 3 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon water
- 1/3 cup crushed cornflakes
- 1-1/2 teaspoons grated Parmesan cheese
- Dash cayenne pepper
- 1/2 pound haddock fillets
- Tartar sauce, optional
Meatloaf - Bacon Cheesburger
By BlueSchmoo
Preheat oven to 350 degrees F
- 1 pound ground chuck
- 10 slices bacon, cooked and crumbled
- 1 (8-ounce) package sharp Cheddar, grated
- 2 large eggs, lightly beaten
- 1/4 cup bread crumbs, toasted
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup ketchup
- 2 tablespoons prepared mustard
- 1 (3-ounce) can French fried onions
Cake - Choco-Buzz Snack Cakes
By BlueSchmoo
King Arthur Hands-on time: 38 mins
- CAKE
- 1 cup butter
- 1/3 cup Dutch-process cocoa
- 1 cup hot water
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon espresso powder, optional
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk or yogurt; low-fat is fine
- 2 large eggs
- 1 teaspoon vanilla extract
- FILLING
- 1/3 cup Dutch-process cocoa, sifted*
- 1/2 cup semisweet chocolate chips
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup (4 tablespoons) butter
- 1/2 cup vegetable shortening
- 4 cups confectioners' sugar, sifted*
- *For the smoothest filling — yes, you DO have to sift the cocoa and sugar. If a few lumps
- don't bother you, never mind the sifting.
- ICING
- 1 cup semisweet chocolate chips
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy cream
- 3/4 cup confectioner's sugar, sifted*
- *For extra-chocolate-y icing, substitute 1/2 cup confectioners' sugar + 1/4 cup Dutch-process
- cocoa powder, sifted together, for the 3/4 cup confectioners' sugar called for.
Bread - Hamburger Buns
By BlueSchmoo
Kingarthurflour
- 8 (4)
- Buns
- 3/4 to 1 cup lukewarm water (1/2 Cup)
- 2 tablespoons butter (1 Tbsp)
- 1 large egg (1/2 Egg)
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour (1 3/4 Cups)
- 1/4 cup sugar (2 Tbsp)
- 1 1/4 teaspoons salt (1/2 + 1/8)
- 1 tablespoon instant yeast (1 1/2 tsp)
- For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
- Topping
- 3 tablespoons melted butter
Vegan - Salad - Eat Your Greens Chickpea Medley
By BlueSchmoo
1. To cook chickpeas: Soak 2 cups dried chickpeas in a large bowl of water overnight (I find around 12 hours or a b...
- for the chickpea medley
- 2 cups dried/uncooked chickpeas (makes 5.5-6 cups cooked)
- 1 (5-ounce) package baby spinach
- 1.5 cups cilantro, large stems removed (or parsley)
- 3/4 cup red onion, chopped finely
- for the dressing
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 garlic clove, minced
- 1 tsp ground cumin
- 1 tsp maple syrup (or other liquid sweetener)
- 3/4 tsp kosher salt + ground pepper
Salad - Asian Layered Salad
By BlueSchmoo
Cut the lettuce into thin strips, and lay it in a medium salad bowl
- 2 bunches Romaine Lettuce
- 3/4 cups Shredded Carrots
- 3/4 pounds Chicken Breast
- 1 can Sliced Water Chestnuts
- 1/2 cup Almonds (chopped)
- 3/4 cups Peas (or sub Edamame beans )
- 2 Mandarin Oranges (or sub Clementines)
- 3/4 cups Asian Sesame Dressing (Kraft used here)
Enchiladas Suizas
By BlueSchmoo
Self
- 1 1/2 lb bone-in chicken breasts, skin removed
- 2 tsp salt
- 4 cloves garlic
- 5 peppercorns
- 1 lb tomatillos (about 8), husked
- 2 Serrano chiles or NM green Chile paste 1 + Tsp or more to taste
- 1/4 cup loosely packed fresh cilantro
- 2 tsp vegetable oil
- 1/4 cup nonfat sour cream
- 8 corn tortillas (6" each)
- 1 1/2 oz Monterey Jack cheese, shredded
Dip - Red Pepper Hummus
By BlueSchmoo
1. With the processor running, drop in 2 peeled garlic cloves
- 2 garlic cloves
- 1.5-2 cups cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside
- 3/4 cup roasted red peppers
- 1/4 cup tahini
- 5 tbsp freshly squeezed lemon juice (about 1 large lemon)
- 2 Tbsp reserved chickpea liquid (or water)
- 1/8-1/4 tsp cayenne pepper, to taste (or use crushed red pepper flakes)
- 1 tsp kosher salt, or to taste
- Olive oil, for drizzling + Paprika, for garnish
- Read more: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/#ixzz2PtuCr12P
Brussels Sprout Salad w/Cheddar, Hazelnuts, and Apple
By BlueSchmoo
1. Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 Granny Smith apple, cored and cut into 1/2-inch pieces
- 1/2 cup hazelnuts, toasted, skinned, and chopped
- ______________________________
- SERVES 4
- 1 Tbsp + 1 1/2 tsp lemon juice
- 1 Tbsp Dijon mustard
- 1/2 small shallot, minced
- 1/2 garlic clove, minced
- Salt and pepper
- 3 Tbsp extra-virgin olive oil
- 1 lb Brussels sprouts, trimmed, halved, and sliced very thin
- 2 ounces sharp cheddar cheese, shredded (1 cup)
- 1/2 Granny Smith apple, cored and cut into 1/2-inch pieces
- 1/4 cup hazelnuts, toasted, skinned, and chopped