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Recipes
Seafood - Halibut Baked - Crusted
By BlueSchmoo
Adding a strong barrier of tartar sauce, spices, egg whites, and flour helped seal in liquid, keeping the crumb coa...
- 4 (2)
- TARTAR SAUCE
- 1 cup low-fat mayonnaise (1/2 Cup)
- 2 Tbsp finely chopped sweet pickles, plus 2 tsp juice (1 Tbsp+1 tsp)
- 1 tablespoon drained capers, minced (1 1/2 tsp)
- 2 teaspoons lemon juice (1 Tbsp)
- 1 teaspoon minced shallot (1/2 tsp)
- 1/2 teaspoon Worcestershire sauce (1/4 tsp)
- Salt and pepper
- OVEN-FRIED FISH
- 3 slices hearty white sandwich bread, torn into pieces (1 1/2 slices)
- 1/2 cup all-purpose flour (1/4 Cup)
- 2 large egg whites (1 Egg White)
- 1 tablespoon Dijon mustard (1 1/2 tsp)
- 2 teaspoons finely chopped fresh parsley (1 tsp)
- 1/8 teaspoon cayenne pepper (1/16 tsp)
- 1/4 teaspoon salt (1/8 tsp)
- 1/8 teaspoon pepper (1/16 tsp)
- 1 1/2 pounds halibut fillet, skin removed, cut into 8 (3-ounce) portions (3/4 Lb cut into 3 oz portions)
Sauce - LEMON AND CHIVE PAN SAUCE
By BlueSchmoo
Cook's Illustrated 3/2010
- MAKES 3/4 Cup
- 1 medium shallot , minced (about 3 Tbsp)
- 1 teaspoon unbleached all-purpose flour
- 1 cup low-sodium chicken broth
- 1 Tbsp juice from 1 lemon
- 1 Tbsp minced fresh chives
- 1 Tbsp unsalted butter , chilled
- Table salt and ground black pepper
GF - Muffins - Blueberry
By BlueSchmoo
1. Preheat oven to 375 degrees
- 2/3 cups Chickpeas (mashed)
- 1/4 cup Vanilla Almond Milk
- 1/2 cup Blueberry Yogurt (Noosa was used Chobani also a good option)
- 1/4 cup honey
- 2 teaspoons Vanilla
- 1/4 cup Coconut Sugar
- 2 Egg Whites
- 2 cups Brown Rice Flour (or sub other kind of GF flour)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3/4 cups Blueberries
- 2 tablespoons Brown Rice Flour (for the crumble topping)
- 2 tablespoons Butter (for the crumble topping)
- 2 tablespoons Coconut Sugar (for the crumble topping)
Cabbage - Mardi-Gras Slaw
By BlueSchmoo
From Silver Palate cookbook
- 2 cups shredded red cabbage
- 2 cups shredded white cabbage
- 2 cups grated peeled carrots
- 1/2 cup finely minced yellow onion
- 1/3 cup red wine vinegar
- 1/4 cup granulated sugar
- 1 tablespoon prepared dijon-style mustard
- salt & freshly ground black pepper, to taste
- 2/3 cup best-quality olive oil
- 1 tablespoon caraway seed (optional)
GF - Blintzes
By BlueSchmoo
1.. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set asi...
- Vegetable oil, for greasing pan
- 3 extra-large eggs*, lightly beaten, room temperature
- 2 tablespoons unsalted butter or dairy-free alternative,
- melted and cooled
- 1 cup gluten-free all-purpose flour blend of choice, more
- if needed
- 1/2 teaspoon xanthan gum
- 1 1/2 cups milk of choice, room temperature, more
- if needed
- Sweet Filling
- 2 cups thick dairy or dairy-free filling (such as sour cream,
- ricotta cheese, Greek-style yogurt, cottage cheese
- or combination)
- 1 tablespoon sugar or to taste
- 1 teaspoon ground cinnamon, optional
- Savory Filling
- 2 cups mashed potatoes, seasoned to taste
- 1/4 cup milk of choice
- .
Cookies - Sugar - Small Batch
By BlueSchmoo
1. In a small bowl, whisk together the flour, baking powder and salt
- For the icing:
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup unsalted butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 1/2 cups powdered sugar
- 3-5 teaspoons milk
- a few drops of vanilla
- a few drops of red food coloring (optional)
GF - Chicken Roasted w/Apricot Quinoa Stuffing
By BlueSchmoo
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa ma...
- 3/4 cup quinoa, thoroughly rinsed in a sieve
- 1 medium onion, peeled and finely chopped
- 3 1/2 tablespoons butter or olive oil, divided
- 3 tablespoons pine nuts, sunflower seeds or
- pumpkin seeds, toasted
- 1 tablespoon chopped rosemary
- 1/4 teaspoon salt, more for bird cavity
- Freshly ground black pepper, to taste
- 1/2 cup dried apricots, soaked in hot water for
- 30 minutes
- 1 (3 pound) chicken, rinsed and patted dry
- 1 cup gluten-free chicken stock
- 1/4 cup dry white wine
Salad - Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
By BlueSchmoo
1. In a small bowl or medium jar, combine the dressing ingredients
- For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey or agave nectar
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper, to taste
- For the salad:
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup frozen peas
- 1 avocado, chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped basil
- ______________________
- SERVES 2-3
- For the Dressing:
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon honey or agave nectar
- 1 sm clove garlic, minced
- 1 1/2 teaspoon finely chopped fresh basil
- Salt and freshly ground black pepper, to taste
- For the salad:
- 1 cup water
- 1/2 cup quinoa
- 1/4 tsp olive oil
- 1/2 small bunch asparagus, about 7 spears, cut into 1-inch pieces
- 1 1/2 tsp fresh lemon juice
- 1/2 cup frozen peas
- 1/2 avocado, chopped
- Salt and freshly ground black pepper, to taste
- 2 Tbsp chopped basil
Super Orange Juice
By BlueSchmoo
Chop all ingredients small enough to fit through your juicer chute
- 1 Large Sweet Potato (peeled)
- 2 Oranges (peeled)
- 10 Carrots (tops removed)
- 1 Orange Bell Pepper (stem removed)
- 1 Apple (cored / seeds removed)
PB&J Smoothie
By BlueSchmoo
Instructions 1. Blend all items in a blender
- 1 Frozen Banana
- 1 cup Almond Milk (I used Unsweetened Vanilla)
- 6 ounces Strawberry Banana Greek Yogurt
- 2 tablespoons Peanut Butter (or equivalent PB2)
- 1 tablespoon Strawberry Jelly
- 2 cups Ice