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Recipes
Beverage - Apple Pie Cocktail
By BlueSchmoo
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca
- 6 oz. apple cider (heated)
- 2 oz. Tuaca liqueur
- whipped cream
- pinch of cinnamon and nutmeg
- 1 cinnamon stick
Gluten-Free Kale Chips with Parmesan
By BlueSchmoo
1. Heat oven to 350°F. Wash and thoroughly dry kale pieces
- 1 bunch (8 oz) fresh kale, ribs removed, torn into 1- to 2-inch pieces (6 cups)
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano leaves
- 1/8 teaspoon salt
- Cooking spray
Grains - Quinoa w/Shitakes, Edamame & Ginger
By BlueSchmoo
1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and ma...
- 1 1/2 cups prewashed quinoa
- 2 tablespoons vegetable oil
- 4 scallions, white parts minced, green parts sliced thin on bias
- 4 ounces shiitake mushrooms, stemmed and sliced thin
- 2 teaspoons grated fresh ginger
- 3/4 teaspoon salt
- 1 3/4 cups water
- 1/2 cup cooked shelled edamame
- 4 teaspoons rice vinegar
- 1 tablespoon mirin
- ___________________
- SERVES 2-3
- 1/4 cup + 2 Tbsp prewashed quinoa
- 1 Tbsp vegetable oil
- 2 scallions, white parts minced, green parts sliced thin on bias
- 2 ounces shiitake mushrooms, stemmed and sliced thin
- 1 tsp grated fresh ginger
- 1/4 + 1/8 tsp salt
- 1/2 Cup + 6 Tbsp water
- 1/4 cup cooked shelled edamame
- 2 teaspoons rice vinegar
- 1 tablespoon mirin
Tropical Greens Smoothie
By BlueSchmoo
Add all ingredients into blender and blend until smooth
- 1 1 1 cup frozen mango chunks
- 1 1 1 cup frozen pineapple chunks
- 1 1/2 1 1/2 1/2 cups unsweetened coconut water
- 1 1 1 cup baby spinach, tightly packed
- 1/4 1/4 1/4 cup lime juice
- 1/4 1/4 1/4 teaspoon cayenne pepper
Chocolate Pots de Creme
By BlueSchmoo
1. FOR THE POTS DE CRÈME: Place chocolate in medium heatproof bowl; set fine-mesh strainer over bowl and set asi...
- 10 ounces bittersweet chocolate (see note above), chopped fine
- 5 large egg yolks
- 5 tablespoons sugar
- 1/4 teaspoon table salt
- 1 1/2 cups heavy cream
- 3/4 cup half-and-half
- 1 tablespoon vanilla extract
- 1/2 teaspoon instant espresso powder mixed with 1 tablespoon water
- 1/2 cup heavy cream (cold)
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
- Cocoa powder for dusting
- Chocolate shavings for sprinkling
Beans & Sausage - BBQ Baked
By BlueSchmoo
Eating Well Mag
- INGREDIENTS
- 1/2 cup prepared barbecue sauce – look for low sodium
- 1/2 cup water
- 2 tablespoons tomato paste
- 1 tablespoon molasses
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cups chopped collard greens (about 10 ounces), tough stems removed
- 9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
- 2 15-ounce cans great northern or navy beans, rinsed
Pork - Tamarind-Glazed Spare Ribs
By BlueSchmoo
The day before you want to eat the ribs, line a baking sheet with some heavy-duty aluminum foil, and set a cooling ...
- 2 (2-pounds) racks pork spare ribs
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1 chile de arbol, optional
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 3 tablespoons peanut oil
- 1/2 teaspoon freshly cracked peppercorns
- 1/2 cup minced shallots
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1/4 cup whiskey
- 2 tablespoons tamarind paste, such as Neera brand, see Cook's Note*
- 3 tablespoons sweet soy or kecap manis or stir together 11/2 tablespoons each ketchup and soy sauce, see Cook's Note*
- 2 tablespoons ketchup
Spinach and Ricotta Gnocchi
By BlueSchmoo
Gnocchi: Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly
- 2 pounds fresh ricotta cheese, wrapped in cheesecloth drained overnight in refrigerator
- 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 4 eggs
- 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
- 2 to 3 grates fresh nutmeg
- Kosher salt
- 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
- ________________________
- SERVES 3-4
- 1 pound fresh ricotta cheese, wrapped in cheesecloth drained overnight in refrigerator
- 1/2 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 2 eggs
- 1 cup grated Parmigiano-Reggiano, plus more for sprinkling
- 1 to 2 grates fresh nutmeg
- Kosher salt
- 2 Tbsp to 1/4 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
Dessert - No Bake Chocolate Bites
By BlueSchmoo
for a baked version of these see: http://chocolatecoveredkatie
- 1 cup spelt flour or all-purpose (
- 2 Tbsp cocoa powder (or hot cocoa mix)
- packed 1/4 cup pitted dates (if dates are stiff, soak in hot water for a few minutes to soften)
- scant 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- 1 tsp pure vanilla extract
- 3-4 T unrefined coconut oil
Dip - Sinful Caramelized Onion and Cheese Dip
By BlueSchmoo
Nutritional information per 2 tablespoons: Calories: 95
- 3 cups chopped onions or use 1/2 onion 1/2 Shallot
- 2 tablespoons butter
- 6 ounces low fat or cream cheese (Neufchatel)
- 1 cup part skim mozzarella cheese
- 1/3 cup soft goat cheese
- 4 tablespoons low fat mayonnaise
- 1/2 cup Chobani plain greek yogurt (nonfat}
- Salt and pepper
- Pinch of garlic salt