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Recipes
Pie - Old-Fashioned Pecan
By BlueSchmoo
NO Corn Syrup
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon Salt
- 6 large egg yolks, lightly beaten
- 1 1/2 cups toasted and chopped pecans
- 1 (9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes
- ______________________________
- FILLING 1/2 Recipe for Li'l Pies
- 1/2 cup maple syrup
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 1/2 tsp molasses
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/4 teaspoon Salt
- 3 large egg yolks, lightly beaten
- 3/4 cup toasted and chopped pecans
- Dough for 1 9" unbaked pie shell, divided into 1/4ths chilled in pie plate for 30 minutes
Chicken & Dumplin's - Cracker Barrel Clone
By BlueSchmoo
1. Broil the water to a boil in a large pot
- Chicken and broth
- 3 quarts water
- 1 3-to-4-pound chicken, cut up
- 1 1/2 teaspoons salt
- 1 small onion, sliced
- 2 stalks celery, chopped
- 1 clove garlic, peeled and quartered
- 1 bay leaf
- 4 to 6 whole parsley leaves
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon lemon juice
- "Dumplins"
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1 cup plus 2 tablespoons milk
Beef - Salisbury Steak
By BlueSchmoo
Combine egg whites, ketchup and Worcestershire sauce in a mixing bowl
- 2 egg whites, lightly beaten
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. lean ground beef
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 , 14 1/2-oz. can beef broth
- 1 , 2-oz. can sliced mushrooms, drained
- 1 tablespoon parsley or sliced green onion
Chicken - Harissa Marinated Grilled
By BlueSchmoo
Harissa: Put the red peppers on the grill and char them until they are black on all sides
- 2 red bell peppers
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons caraway seeds
- 4 red dried chiles, seeds left inside
- 3 garlic cloves, smashed and finely chopped
- 1/4 cup tomato paste
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs
Reboot - Smoothie - Choco-Hazelnut
By BlueSchmoo
1.) Blend the hazelnuts and water in a blender at high speed
- 1/4 cup hazelnuts (soaked overnight in water – optional)
- 1 cup water
- 1/2 cup of ice
- 4-5 fresh dates
- 2 teaspoon raw cacao powder
- 1 teaspoon coconut oil
- Pinch of cinnamon
Seafood - Salmon - Lemon & Shallot Baked
By BlueSchmoo
Preheat oven to 500 degrees
- 1/2 pound wild caught salmon
- 2 Tbsp cup olive oil
- zest of 1/2 lemon
- 1/4 shallot
GF - Cake - Carrot Cake
By BlueSchmoo
MAKES ONE 2-LAYER CAKE (can also be made Vegan) Lighter and fluffier than most carrot cakes, this recipe delivers ...
- 5 large eggs*, room temperature
- 1/2 cup canola or other vegetable oil
- 2 cups sugar
- 2 cups gluten-free All-Purpose Flour Blend
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 3 cups grated carrots
- 1 cup raisins
- 1 cup chopped walnuts, optional
- FROSTING
- “Cream Cheese” Frosting
- MAKES ENOUGH FOR ONE 2-LAYER CAKE
- Here’s a wonderful alternative to cream cheese frosting for those who can't tolerate cow's milk.
- 1/2 cup (1 stick) butter or dairy-free margarine or Spectrum Organic Shortening
- 9 ounces Chevre soft goat cheese or soy cream cheese, room temperature
- 6 cups sifted powdered sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure vanilla extract
Reboot - Juice - Call for Fall
By BlueSchmoo
1.) Wash produce well. 2
- 2 carrots
- 1 1/2 apples
- 1/2 lemon, peeled
- 4 leaves romaine lettuce (cos)
- 5 strawberries
Tofu - Home-Style Tofu and Rice
By BlueSchmoo
Serve this savory dish with a side of sautéed greens or steamed broccoli
- 1 16-oz. pkg. extra-firm tofu, drained and cut into bite-size cubes
- 4 cloves garlic, minced (4 tsp.), divided
- 3 1/2 Tbs. low-sodium soy sauce
- 2 Tbs. hoisin sauce
- 5 tsp. toasted sesame oil, divided
- 1 1/2 tsp. dark brown sugar
- 1/4 tsp. freshly ground black pepper
- 1 cup chopped shallots, divided
- 2 cups sliced shiitake mushrooms
- 1 cup long-grain white rice
- 2 cups low-sodium vegetable broth
- 1 cup chopped fresh cilantro
- ___________________
- Serves 2
- 8 oz. extra-firm tofu, drained and cut into bite-size cubes
- 2 cloves garlic, minced (4 tsp.), divided
- 3 3/4 tsp. low-sodium soy sauce
- 1 Tbsp hoisin sauce
- 21/2 tsp. toasted sesame oil, divided
- 3/4 tsp. dark brown sugar
- 1/8 tsp. freshly ground black pepper
- 1/2 cup chopped shallots, divided
- 1 cup sliced shiitake mushrooms
- 1/2 cup long-grain white rice
- 1 cup low-sodium vegetable broth
- 1/2 cup chopped fresh cilantro
Bread - Flour Tortillas
By BlueSchmoo
Mix the flour, salt and baking powder in a large bowl
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons vegetable shortening
- 1/2 cup warm water
- ____________________
- 4 TORTILLAS
- 1 cup all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1 tablespoon unsalted butter, room temperature
- 1 tablespoon vegetable shortening
- 1/4 cup warm water