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Recipes
Asparagus Quiche
By BlueSchmoo
Pastry Step 1 Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk t...
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 Tablespoons Challenge Unsalted Butter, cold and cut into 1/2-inch cubes
- 3 1/2 Tablespoons ice water
- 3/4 - 1 pound fresh asparagus spears, cleaned and cut into 3/4-inch pieces (2-2 1/2 cups)
- 3 Tablespoons Challenge Unsalted Butter
- 1/2 teaspoon curry powder
- 1/8 teaspoon ground cayenne pepper
- 1 cup chopped onions
- 4 large eggs
- 3/4 cup milk
- 1 teaspoon salt
- 5 ounces (1 1/4 cups) shredded monterey jack cheese
Slow-Cooker Chicken and Bean Tacos
By BlueSchmoo
1. Spray 5- to 6-quart slow cooker (you can use 3-4 for 1/2 recipe) with cooking spray
- 20 oz boneless skinless chicken breasts, trimmed of fat
- 20 oz boneless skinless chicken thighs, trimmed of fat
- 1 tablespoon canola oil
- 2 cups chopped onions (2 large)
- 1 medium red bell pepper, chopped (1/2 cup)
- 1 jalapeño chile, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1 can (15 oz) Muir Glen® organic tomato sauce
- 1 can (15 oz) great northern beans, drained, rinsed, mashed
- 1 can (15 oz) black beans, rinsed, drained
- 24 taco shells or corn tortillas
- Lime
- Chopped avocado
- Chopped tomato
- Chopped cilantro
- Shredded lettuce
- Sour cream
- _________________
- 1/2 RECIPE
- 10 oz boneless skinless chicken breasts, trimmed of fat
- 10 oz boneless skinless chicken thighs, trimmed of fat
- 1 tablespoon canola oil
- 1 cup chopped onions (2 large)
- 1/2 medium red bell pepper, chopped (1/2 cup)
- 1/2 jalapeño chile, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/2 can or 1 small 8 oz can tomato sauce
- 1/2 can (15 oz) great northern beans, drained, rinsed, mashed
- 1/2 can (15 oz) black beans, rinsed, drained
- 12 taco shells or corn tortillas
- Lime
- Chopped avocado
- Chopped tomato
- Chopped cilantro
- Shredded lettuce
- Sour cream
Popovers
By BlueSchmoo
Preheat the oven to 450 degrees F
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds
Pasta - Penne w/Spinach & Chick-Peas in Garlic Sauce
By BlueSchmoo
Quick Vegetarian Pleasures - green book Jeanne Lemlin
- 5 Oz Spinach, fresh Spinack or 1/2 pkg frozen
- 1/2 Lb Penne Pasta
- 5 Tbsp+ 1 tsp Olive Oil
- 3 Cloves Minced Garlic
- 1/8 tsp Crushed Red Pepper Flakes
- 1 Medium Tomato, cored cut into 1/2 in. dice
- 1 Cup Chick Peas
- 1/8 tsp Salt
- 2 Tbsp Parmesan Cheese, grated
Beverage - Egg Nog - Homemade
By BlueSchmoo
Raise a glass and toast the seasonal by serving this truly traditional holiday eggnog
- 6 large eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- Whipped cream, for serving
Potatoes - Puffy Cheddar Roasted Potatoes
By BlueSchmoo
Serve with Lemon & Shallot Salmon or anytime
- 15-20 small new potatoes
- 4 tablespoons olive oil
- OR to save calories, generously coat your potatoes with I Can’t Believe It’s Not Butter! Spray made with Extra Virgin Olive Oil (0 Fat)
- 3 tablespoons horseradish mustard
- 1/2 tablespoon sea salt
- 1 1/2 cups sharp white cheddar, finely grated
Rainbow Bright Green Juice
By BlueSchmoo
1.) Start with kale, follow with celery, next carrots and last apples
- 3 3 3 kale leaves
- 3 3 3 celery stalks
- 4 4 4 carrots
- 2 2 2 fuji apples
GF - Peach Tarte Tatin
By BlueSchmoo
CRUST 1. Mix flax seed meal and water and set aside for five minutes
- Crust
- 1 tablespoon flax seed meal + 3 tablespoons
- hot water
- 1 1/2 cups gluten-free all-purpose flour blend
- of choice
- 1 tablespoon arrowroot
- 1/4 teaspoon salt*
- 1 teaspoon guar gum or xanthan gum*
- 1/4 teaspoon ground cinnamon
- 1 tablespoon white sugar
- 6 tablespoons soft butter or dairy-free butter alternative
- 1/4 cup coconut milk (lite) or milk of choice
- Peach Filling
- 1 pound fresh peeled peaches, sliced into 1/2-inch wide half moons or 1 (16-ounce) package
- frozen peaches, thawed
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup water
- 1 tablespoon butter or dairy-free butter alternative
- Pinch of salt
- 1 teaspoon vanilla
Cookies - Sticky "Finger"
By BlueSchmoo
1. Combine all ingredients except powered sugar
- 1 16 ounce box of powdered sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Butter (2 sticks)
- 3/4 cup Sugar
- 2 1/2 cups All-purpose flour
- 1 cup chopped pecans
Turkey Breakfast Sausage
By BlueSchmoo
Tasted of Home Nutrition Facts: 1 patty equals 86 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 201 mg...
- 8 (4)
- 1 pound lean ground turkey (1/2 lb)
- 1 teaspoon rubbed sage (1/2 tsp)
- 1/2 teaspoon salt (1/4 tsp)
- 1/2 teaspoon fennel seed (1/4 tsp)
- 1/2 teaspoon dried thyme (1/4 tsp)
- 1/8 teaspoon garlic powder (Pinch)
- 1/8 teaspoon pepper (Pinch)
- Dash each white pepper, cayenne pepper, ground allspice, ground cloves and ground nutmeg