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Recipes
Sun Dried Tomato Dressing
By BlueSchmoo
To make Sun-dried tomatoes in oil: Place dried tomatoes in a jar with tight fitting lid, cover with olive oil and ...
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup apple cider vinegar or red wine vinegar
- 1 shallot
- 4 basil leaves
- 1 teaspoon chopped chives
- 1 garlic clove, crushed
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 1/2 cup extra-virgin olive oil
Clams Oreganata
By BlueSchmoo
Andiamo Pancetta, onions and bell pepper can be minced in a food processor
- 1 lb Baby little neck clams
- 1 bottle clam juice
- 1/4 lb pancetta, minced
- 1/4 cup plain croutons
- 1/4 cup red bell pepper, minced
- 1/4 cup onion, minced
- T Tbsp Olive Oil
- Salt & pepper to taste
- Pinch cayenne pepper
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 Tbsp fresh minced parsley or 1 tsp dried
- 1/4 cup Romano cheese
Dessert - Peanut Butter Cups in a Jar
By BlueSchmoo
Vegan Dessert - for more AWESOME VEGAN Recipes see Angie's website www
- For the crust:
- heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
- 1.5 tbsp pure maple syrup (or other liquid sweetener)
- 1 tbsp coconut oil (or Earth Balance)
- 2.5 tsp cocoa powder
- For the filling:
- 200 grams soft/silken organic tofu, roughly chopped
- 1/4 cup natural peanut butter
- 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar)*see question #6
- 1 tbsp almond milk
- 1 tsp pure vanilla extract
- salt, to taste
- For the chocolate shell:
- 2.5 tbsp dark chocolate chips
- 1.5 tsp coconut oil (or Earth Balance)
Tofu Stir Fry
By BlueSchmoo
everydayfood.com Nutritional Value: Calories 286 Carbs 21g Total fat 15g Protein 23g
- 4 (1)
- 1 pound firm tofu (1/4 Lb)
- 2 tablespoons reduced-sodium soy sauce, plus more for serving (1 1/2 tsp)
- 1 tablespoon rice vinegar (3/4 tsp)
- 1 teaspoon toasted sesame oil (1/4 tsp)
- 1 tablespoon canola oil (3/4 tsp)
- 2 small onions, cut into wedges (1/2 onion)
- 9 ounces button mushrooms, quartered (2.25 oz)
- 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares (1/4 Pepper)
- 1 1/4 pounds bok choy, cut into 1 1/2-inch pieces, stem and green pieces separated (5 oz)
- 1/4 pound snow peas, trimmed (1 oz)
- 5 paper-thin slices fresh ginger (1 slice)
- 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
- Lime wedges, for serving (1/4 tsp + 1/2 tsp water)
Vegan - Pumpkin-Pistachio Kale Fried Rice Bowl w/Maple Tofu Cubes.
By BlueSchmoo
1. Start off by heating 1-2 tsp of oil in a skillet over high heat
- 1 3/4 cups cooked brown rice, short grain preferred (leftovers work perfectly)
- 3 Tbsp raw pistachios
- 1 small sweet onion, chopped
- 1 1/2 cups organic kale, chopped (thick stems removed)
- 1 medium juicy orange (squeeze one half, slice off a strip of rind - and peel and dice the second half)
- 4 Tbsp pumpkin puree
- 1/8 tsp salt (or to taste)
- 1/8 tsp fine black pepper
- pinch of cayenne or turmeric (optional)
- 1 clove garlic, finely chopped (optional)
- 2-3 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 cup tofu cubes, firm
Chicken - Bruschetta Foil Pack
By BlueSchmoo
HEAT oven to 400ºF. COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is moistened
- 1 can (28 oz.) diced tomatoes, drained (14 oz)
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (3 oz.)
- 2 cloves garlic, minced (1 clove)
- 6 small boneless skinless chicken breast halves (1-1/2 lb.) (3 breasts)
- 1 tsp. dried basil leaves (1/2 tsp)
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese (1/2 Cup)
Salad - Quinoa & Apple Salad
By BlueSchmoo
marthastewart
- 4 (2)
- 1/4 cup raw whole almonds (2 Tbsp)
- 1 cup white quinoa (1/2 Cup)
- 1 teaspoon honey (1/2 tsp0
- 1 tablespoon finely chopped shallot (1 1/2 tsp)
- 1 teaspoon curry powder (1/2 tsp)
- 1/4 teaspoon coarse salt (1/8 tsp)
- 2 tablespoons fresh lemon juice (1 Tbsp)
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil (1 Tbsp)
- 2 tablespoons dried currants (1 Tbsp)
- 1 small McIntosh apple, cut into 1/8-inch-thick wedges (1/2 Apple)
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish (2 Tbsp)
Polenta Creamy Parmesan - Easier Method
By BlueSchmoo
Cooksillustrated Minimal Stirring required Coarse-ground degerminated cornmeal such as yellow grits (with grain...
- 4 as main course 6-8 as side
- 7 1/2 cups water
- 1 1/2 teaspoons table salt
- pinch baking soda (see note)
- 1 1/2 cups coarse-ground cornmeal (see note)
- 2 tablespoons unsalted butter
- 4 ounces good-quality Parmesan cheese , grated (about 2 cups), plus extra for serving
- Ground black pepper
Garbanzo Beans Roasted - Crispy
By BlueSchmoo
1. Preheat oven to 400F. 2
- One 15-ounce can garbanzo beans
- 1 1/2 tablespoons olive oil
- Salt
- Spice blend of your choice
Pork - Pork Stew w/Butternut squash
By BlueSchmoo
1/2 Recipe can be made in small Crock pot
- 6 (3)
- 1 1/2 lb boneless pork loin roast, trimmed of fat, cut into 1-inch cubes (3/4 Lb)
- 3 medium carrots, cut into 1/4-inch slices [1 1/2 cups] (3/4 Cups)
- 1 medium onion, chopped [1/2 cup] (1/4 Cup)
- 2 cups 1/2-inch cubes peeled parsnips (1 Cup)
- 1 1/2 cups 1-inch cubes peeled butternut squash (3/4 Cup)
- 4 cups chicken broth (2 Cups)
- 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves (1/2 Tbsp or 1/2 tsp)
- 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves (1 tsp or 1/4+1/8 tsp)
- 1/2 teaspoon pepper (1/4 tsp)
- 2 tablespoons all-purpose flour (1 Tbsp)
- 1/4 cup water (2 Tbsp)