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Recipes
Salad - Crunchy Noodle
By BlueSchmoo
Ina Garten
- Kosher salt
- 1/2 pound thin spaghetti (1/4 lb)
- 1 pound sugar snap peas (1/2 lb)
- 1 cup vegetable oil (1/2 cup)
- 1/4 cup rice wine vinegar (2 Tbsp)
- 1/3 cup soy sauce (5 Tbsp + 1 tsp)
- 3 tablespoons dark sesame oil (1 1/2 Tbsp)
- 1 tablespoon honey (1 1/2 tsp)
- 2 garlic cloves, minced (1 clove)
- 1 teaspoon grated fresh ginger (1/2 tsp)
- 3 tablespoons toasted white sesame seeds, divided (1 1/2 Tbsp)
- 1/2 cup smooth peanut butter (1/4 cup)
- 2 red bell peppers, cored and seeded, and thinly sliced (1 pepper)
- 4 scallions (with and green parts), sliced diagonally (2 scallions)
- 3 tablespoons chopped fresh parsley leaves (1 1/2 Tbsp)
Pie - Mini Berry Pies
By BlueSchmoo
Martha Stewart
- 1 package (15 ounces) refrigerated piecrusts
- 6 ounces raspberries
- 12 ounces blueberries
- 4 teaspoons cornstarch
- 1/4 cup sugar, plus more for sprinkling
- 1 teaspoon fresh lemon juice
- 1 large egg
Mushroom Crepe Cake
By BlueSchmoo
Alton Brown SEE Basic Crepes Recipe -Savory edition
- 1 cup diced yellow onions
- 3 tablespoons butter
- 2/3 pound shiitakes, stemmed and sliced thinly
- 1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces milk
- 1/2 cup mild white cheese, mozzarella or provolone, shredded
- Savory crepes, recipe follows
- 2 tablespoons chives, thinly sliced
- 1/4 cup Parmesan, shredded
GF - Italian Flatbread w/Chicken Pesto Aioli
By BlueSchmoo
Cut flatbread in half horizontally for a hearty sandwich or slice it vertically in smaller pieces for lighter appet...
- 4 halves Italian Flatbread
- http://www.keyingredient.com/recipes/575907548/gf-bread-italian-flatbread/
- 4 tablespoons olive oil
- 1 cup Pecorino Romano Pesto or gluten-free prepared pesto
- 1 cup mayonnaise or egg-free substitute
- 4 thin slices cooked chicken breast
- 4 slices firm white cheese or dairy- free cheese replacement, optional
- 1 jar roasted red peppers, rinsed and sliced
Dip - Onion Dip from Scratch
By BlueSchmoo
In a saute pan over medium heat add oil, heat and add onions and salt
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1/4 teaspoon kosher salt
- 1 1/2 cups sour cream
- 3/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
Turkey - Mole Poblano
By BlueSchmoo
For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over m...
- 2 dried ancho chiles, stemmed and seeded
- 2 dried Anaheim chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 1/4 cup golden raisins
- Hot water
- 1/4 cup whole almonds
- 1/4 cup sesame seeds
- 1 tablespoon whole black peppercorns
- 1 cinnamon stick, preferably Mexican, broken in pieces
- 1 tablespoon dried oregano, preferably Mexican
- 4 sprigs fresh thyme, leaves only
- 3 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 3 cloves garlic, chopped
- 2 serrano peppers, stemmed and seeded
- 6 plum tomatoes, chopped
- 2 ounces bittersweet chocolate, preferably Mexican, chopped
- 1 lemon, juiced
- 2 turkey legs and thighs
- Kosher salt and freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
- 2 cups chicken stock
- 1 onion, thinly sliced
- Shaved radishes, for garnish
- 1 lime, juiced
- Oaxacan Cheese, crumbled for garnish
- Cooked white rice, for serving
- Cilantro sprigs, for garnish
Eggs - Portobello Mushroom and Caramelized Shallot Omelet
By BlueSchmoo
Simple Vegetarian Pleasures
- 6 tsp Butter, divided
- 4 golf ball-size shallots, each quartered
- Pinch sugar
- 4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
- Salt
- Freshly ground black pepper to taste
- 1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
- 3 tablespoons soft mild goat cheese
- 4 large eggs
- 2 tablespoons water
Pork - Asian Marinated Pork Chops
By BlueSchmoo
Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a fo...
- 1/4 cup plus 1 teaspoon vegetable oil
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 1 tablespoon Sriracha
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- Zest and juice of 1 orange
- Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 green onions, sliced
- _______________
- SERVES 2
- 2 Tbsp plus 1/2 teaspoon vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons minced ginger
- 1 1/2 teaspoons Sriracha
- 1 teaspoon sesame oil
- 1 1/2 cloves garlic, minced
- Zest and juice of 1 orange
- Four 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
- 1 tablespoon chopped fresh cilantro, for garnish
- 1 green onion, sliced
Chicken - Apricot Glazed with Prunes & Carrots
By BlueSchmoo
A one-pan dish that's simple and flexible
- 4 (1)
- 1 tablespoon extra-virgin olive oil (1 1/2 tsp)
- 2 small onions, cut into quarters (1/2 Onion or 1 sm Shallot)
- 4 Lg carrots, peeled and cut into 1-inch pieces (1 Carrot)
- 1/2 cup apricot jelly (or any stone-fruit
- jam or marmalade) (2 Tbsp)
- 2 tablespoons Dijon mustard (1 1/2 tsp)
- 8 chicken thighs (about 2 pounds) (2 Thighs = 1/2 lb)
- skin removed
- 1 cup pitted prunes (1/4 Cup)
- 1/4 cup water (1 Tbsp)
- 1 tablespoon apple cider vinegar (3/4 tsp)
Soup - Borsht - summer
By BlueSchmoo
www.inagarten.com Calories 182
- 6 (3)
- 5 medium fresh beets (about 2 pounds no tops) (2.5 Beets - 1LB)
- Kosher salt
- 2 cups chicken stock, preferably homemade (1 Cup)
- 16 ounces sour cream, plus extra for serving (8 oz)
- 1/2 cup plain yogurt (1/4 Cup)
- 1/4 cup sugar (2 Tbsp)
- 2 tablespoons freshly squeezed lemon juice (1 Tbsp)
- 2 teaspoons champagne vinegar (1 tsp)
- 1 1/2 teaspoons freshly ground black pepper (3/4 tsp)
- 2 cups medium-diced cucumber, seeds removed (1 Cup)
- 1/2 cup chopped scallions, white and green parts (1/4 Cup)
- 2 tablespoon chopped fresh dill, plus extra for serving (1 Tbsp)