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Recipes
Dessert - Easy Chocolate Ice Cream
By BlueSchmoo
1. Skip the double boiler
- 1 teaspoon instant coffee or espresso powder
- 1 tablespoon hot water
- 4 ounces bittersweet chocolate, chopped fine
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/4 cups heavy cream, cold
Pull-Apart Wheat Germ and Honey Dinner Rolls
By BlueSchmoo
These rolls have something to offer everyone at the table—they’re soft like white bread, but have a nutty whole...
- 1 0.25-oz. pkg. active dry yeast
- 2 1/2 cups bread flour, plus more for rolling
- 1/4 cup toasted wheat germ
- 3/4 tsp. salt
- 3 Tbs. butter or margarine, softened, plus more for greasing bowl and brushing dough
- 3 Tbs. honey or 1/4 cup packed brown sugar
Salad - Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple
By BlueSchmoo
How we use your email address How we use your email address Add to favorites Whisk lemon juice, mustard, shallot...
- 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
Chicken - Moraccan Slow Cooker
By BlueSchmoo
from going against the grain printed in Better Nutrition mag 2/2011
- 2 Tbsp. organic extra-virgin olive oil
- 2 onions, quartered and sliced
- 3 garlic cloves, minced
- 1 tsp. ground ginger or fresh grated ginger
- 2 cups fresh organic green beans, snapped into 2-inch pieces
- 3 large organic carrots, diced
- 2 1/2 lbs. boneless skinless organic chicken thighs trimmed of excess fat
- 3 Tbsp. organic raisins
- 1/2 tsp. unrefined sea salt
- 1/4 tsp. ground pepper
- 1/2 tsp. turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. cumin (optional)
- 1/4 tsp. ground cinnamon
- 2 (14 1/2 ounce) cans organic diced tomatoes
- 2 medium organic zucchini, sliced
- 1 (14 1/2 ounce) can organic chickpeas, drained and rinsed
- 2 Tbsp. chopped fresh organic parsley
- 3 Tbsp. toasted sliced almond
Soup - Spinach soup with Couscous and Lemon
By BlueSchmoo
Simple Vegetarian Pleasures Calories 434
- 4 (2)
- 2 Tbsp Olive Oil (1 Tbsp)
- 4 Garlic Cloves (2 Cloves)
- 2 Shallots finely diced (1 Shallot)
- 10 Cups Vegetable Stock Store bought or homemade (5 Cups)
- 1/2 Cup Couscous (1/4 Cup)
- 2 2/3 Cups Freshly cooked or 2 Cans Garbanzo beans (Chickpeas) (1 Can)
- 1 - 1 Lb bunch Spinach or 1 10 oz pkg fresh spinach, washed, stems discarded and leaves torn into small pieces, about 10 cups (1/2 Lb bunch, 5 oz bag-5 Cups)
- 1 Cup Parsley, finely chopped (1/2 Cup)
- 6 Scallions, very thinly sliced (3 Scallions)
- 1 Tbsp Fresh Dill, chopped or 1 tsp dried (1 1/2 tsp or 1/2 tsp dried)
- 1 tsp Salt (1/2 tsp)
- Generous seasoning of freshly ground black pepper
- Juice of 1 Lemon (Juice 1/2 Lemon)
- 1 Tbsp Unsalted Butter (1 1/2 tsp)
Spicy Tofu Lettuce Wraps
By BlueSchmoo
How to Make ... How-to Make Verrines Stir-Frying How to Make Make the Most of a CSA Membership Buckwheat Mark...
- 2 tsp. vegetable oil
- 1 medium onion, chopped (1 1/2 cups)
- 1 Tbs. minced fresh ginger
- 1 Tbs. minced lemongrass
- 2 cloves garlic, minced (2 tsp.)
- 1 lb. extra-firm tofu, crumbled
- 1 8-oz. can water chestnuts, drained and chopped
- 4 Tbs. low-sodium soy sauce
- 4 Tbs. hoisin sauce
- 1 to 2 tsp. vegetarian chile sauce, such as vegetarian sriracha
- 16 butter lettuce or iceberg lettuce leaves
- 1 large carrot, peeled and grated
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh mint
- 1/2 cup finely chopped peanuts
- Hoisin and chile sauces
Crespelle
By BlueSchmoo
CRESPELLA: Thin Italian pancakes that are either stacked with different fillings between the layers or filled and r
- CRESPELLE (Crepes)
- 2 large eggs
- 2/3 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- BESCIAMELLA SAUCE (white sauce)
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 1 3/4 - 2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Chicken Breasts - Honey Bourbon Barbecue
By BlueSchmoo
Melt butter in a saucepan over medium heat
- 2 tablespoons butter
- 1 cup onion, minced
- 1 clove garlic, minced
- 2 cups ketchup
- 1 cup apple cider vinegar
- 1 cup molasses
- 1/2 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- 2 tablespoons bourbon (optional)
- 6 natural chicken breast halves, bone in, skin on
- 1 tablespoon coarse kosher salt
- 1/2 tablespoon black pepper
Slow-Cooker Barbecued Beef Tips
By BlueSchmoo
1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish
- 3 tablespoons soy sauce
- 3 tablespoons tomato paste
- 3 tablespoons dark brown sugar
- Salt and pepper
- 3 1/2 pounds beef flap meat, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 cup ketchup
- 2 teaspoons cider vinegar
- 1 teaspoon hot sauce
NuWave's Lump Crab Cakes
By BlueSchmoo
1. Thoroughly mix mayonnaise, mustard, scallions, parsley, lemon juice and cayenne; add breadcrumbs and crabmeat
- 4 (2)
- 16 ounces fresh lump crab meat (8 oz)
- 2/3 cup of fresh white bread crumbs (dry can be substituted) (5 Tbsp + 1 tsp)
- 2 teaspoons Dijon mustard (1 tsp)
- 2 Tablespoons mayonnaise (1 Tbsp)
- 2 chopped scallion, shallot, or chives (1)
- 2 Tablespoons chopped flat parsley (1 Tbsp)
- 1 Tablespoon lemon juice or to taste ( 1 1/2 tsp)
- 1/2 teaspoon cayenne pepper (1/4 tsp)
- Salt and pepper to taste
- Remoulade Sauce
- 2 Tablespoons pickle relish (1 Tbsp)
- 1/4 cup of ketchup (2 Tbsp)
- 1/2 cup of mayonnaise (1/4 Cup)