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Recipes
Reboot - Juice - Apple Mojito
By BlueSchmoo
Virgin drink courtesy Reboot kitchens, Claire Georgiou, Reboot Naturopath
- 4 green apples
- 2 large limes
- Large handful of mint
- Dash of sparkling mineral water (if desired)
Sauce - Satay
By BlueSchmoo
Inagarten.com Can be served with Grilled chicken or store bought Rotisserie chicken
- 1 tablespoon good olive oil
- 1 tablespoon dark sesame oil
- 2/3 cup small-diced red onion (1 small onion)
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1 1/2 teaspoons minced fresh ginger root
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 tablespoons dry sherry
- 1 1/2 teaspoons freshly squeezed lime juice
Cake - Yellow Cakes in a Jar with Chocolate Ganache
By BlueSchmoo
For the yellow cake: Preheat the oven to 350 degrees F
- 1 stick butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup half-and-half
- Vegetable nonstick spray
- GANACHE
- 1/4 cup half-and-half
- 1/2 cup chocolate chips
- Special equipment: four 8-ounce jam jars, cleaned and dried
- _________________________________
- SERVES 2
- 1/2 stick butter, softened
- 1/4 cup sugar
- 1 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 Tbsp half-and-half or Milk
- Vegetable nonstick spray
- GANACHE
- 2 Tbsp half-and-half
- 1/4 cup chocolate chips
- Special equipment: teo 8-ounce jam jars, cleaned and dried
Chiles Rellenos
By BlueSchmoo
Preheat the broiler. Place the peppers on a baking sheet and broil until the skin is blistered and charred, turni...
- 4 large poblano peppers
- 4 eggs, yolks and whites separated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded jack cheese
- 1/2 cup fresh corn (or frozen if unavailable)
- Vegetable oil, for frying
- Chile Relleno Tomato Sauce, for serving, recipe follows
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic
- 1/2 cup chicken stock
- One 14-ounce can whole tomatoes, roughly chopped (juice included)
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
- _______________
- SERVES 2
- 2 large poblano peppers
- 2 eggs, yolks and whites separated
- 2 Tbsp cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 3/4 cup shredded jack cheese
- 1/4 cup fresh corn (or frozen if unavailable)
- Vegetable oil, for frying
- Chile Relleno Tomato Sauce, for serving, recipe follows
- 1 1/2 tsp olive oil
- 1/4 yellow onion, chopped
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 clove garlic
- 1/4 cup chicken stock
- 1/2 - 14-ounce can whole tomatoes (7 oz), roughly chopped (juice included)
- 1 1/2 tsp fresh cilantro leaves
- 1/2 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
Cheese Stuffed Tomatoes
By BlueSchmoo
1. Arrange tomatoes cut side up in a single layer on the 4 inch rack
- 3 Roma tomatoes
- 3 Medium tomatoes, cored and cut into wedges
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
- 1/4 cup fresh thyme or 1/8 cup dried
- 1/4 cup fresh basil
- 1 onion chopped
- 1 Tablespoon garlic chopped
- 1/4 teaspoon Black pepper
Jalapeno Popper Pinwheels
By BlueSchmoo
HEAT oven to 375°F. MIX first 3 ingredients until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 1 large fresh jalapeño pepper, seeded, finely chopped
- 1 can (8 oz.) refrigerated crescent dinner rolls
Reboot - Soup - Farm to Table Butternut Squash
By BlueSchmoo
1.) Heat olive oil in stockpot over medium
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 large leek, white and light green parts chopped
- 1 large butternut squash – seeded, peeled and cubed (about 1 inch)
- 1 qt (32 oz) vegetable broth
- 2 Tbsp. Olive Oil
- 1 teaspoon fresh thyme, minced
- 1 teaspoon cumin
- Sea salt and black pepper to taste
Pizza - Grilled Pizzettas w/Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
By BlueSchmoo
For the Chile Oil: In a small saucepan, bring chiles and oil to a simmer
- 5 to 6 Fresno chile peppers, roughly chopped
- 1 1/2 cups extra-virgin olive oil
- 1/2 cup warm tap water
- 1 1/2 teaspoons dry yeast
- 1/2 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1/2 pound Parmigiano-Reggiano, shaved thin
- 1/2-pound Taleggio cheese, rind removed and chopped
- 1/4 pound prosciutto, sliced thin
- 2 cups baby arugula
- 2 plum tomatoes, diced
- 1/4 cup pitted gaeta olives, sliced
- 2 tablespoons capers
- Pinch red pepper flakes
- Salt
- Extra-virgin olive oil
- Chili-infused oil, for garnish
- Chopped chives, for garnish
Beef - French Dip Sandwiches
By BlueSchmoo
1. Spray 3- to 4-quart slow cooker with cooking spray
- 1 (3-lb) fresh beef brisket (not corned beef)
- 1 package (1 oz) onion recipe and dip soup mix (from 2-oz box)
- 1 can (10 1/2 oz) condensed beef broth
- 8 mini baguettes or sandwich buns
Garlic & Herb Seasoning Mix
By BlueSchmoo
Combine all ingredients and store in airtight container away from light to preserve freshness Makes about 3/4 cu
- 2 Tbsp Marjoram
- 2 Tbsp Oregano
- 2 Tbsp Rosemary
- 2 Tbsp Basil
- 2 Tbp Parsley Flakes
- 1 Tbsp Onion Powder
- 1 Tbsp Thyme or Savory
- 1 Tbsp Salt
- 2 tsp Garlic powder
- 1 tsp Black Pepper