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Recipes
Deep Dark Decadent Chocolate Mousse
By lindsayvk
It's important to use a high quality dark chocolate in this recipe
- 3 oz bittersweet dark chocolate, 60% or higher, finely chopped
- 2 tablespoons cocoa powder
- 3/4 cup heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
- pinch of salt
Balsamic-Glazed Brussels Sprouts
By lindsayvk
1. Preheat the oven to 400°F
- 2 cups Brussels sprouts, cut in half lengthwise
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Twice Baked Spinach Potatoes
By lindsayvk
1. Preheat oven to 400 degrees
- 4 baking potatoes, cleaned and dried
- 1 tablespoon coconut oil
- 1/2 cup butter, softened
- 1/2 teaspoon fresh dill, chopped
- 1/4 cup milk
- 1/4 cup cream
- 1/4 teaspoon freshly cracked pepper
- 1 teaspoon sea salt
- 1 tablespoon sour cream
- 6 cups spinach, cooked down and excess liquid squeezed out (or 1 package of frozen chopped spinach, thawed)
- 1/2 cup parmesan cheese, grated
Turkish Red Lentil Soup
By lindsayvk
1. Melt the butter in a large saucepan over medium heat
- 2 Tbsp butter
- 2 medium onions, finely chopped
- 2 cups red lentils, well-washed
- 1 quart meat stock or broth
- 1 Tbsp tomato paste
- salt
- 1 Tbsp finely chopped parsley
- croutons
Quinoa with Mushrooms and Spinach
By lindsayvk
While the quinoa is cooking, saute all the ingredients except the basil in a small pan with some olive oil
- 1 cup of uncooked quinoa (prepared with vegetable stock according to the directions on the package)
- 1 package of crimini mushrooms
- 1/2 medium onion, diced
- 2 garlic cloves, chopped
- 2 handfuls of fresh spinach, sliced
- 6 or so leaves of basil, sliced
Dark Chocolate Peanut Butter Cupcakes
By lindsayvk
1. Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan
- for the cupcakes
- 12 miniature dark chocolate peanut butter cups
- 1 cup flour
- 1 cup light brown sugar
- 1 cup milk
- 1/2 cup cocoa
- 6 tablespoons butter, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- for the frosting
- 1 cup confectioners' sugar
- 1/2 cup peanut butter
- 4 oz cream cheese
- 6 miniature peanut butter cups, halved
Grilled Asparagus and Oyster Mushroms with Pecorino Cheese
By lindsayvk
1. Heat a large grill pan until very hot
- 2 lemons
- 2 bunches pencil-thin asparagus, tough ends trimmed
- 11 oz oyster mushrooms, cut into small clusters
- 2/3 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup chopped fresh chives
- An 8-oz wedge of pecorino cheese
Roasted Vegetable Lasagna
By lindsayvk
1. Preheat oven to 400 degrees
- 2 zucchini, sliced lengthwise
- 2 yellow squash, sliced lengthwise
- 1 medium eggplant, sliced in 1/2 inch rounds
- 2 red peppers, sliced
- 3 portebello mushrooms, sliced
- olive oil
- salt
- pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can tomato sauce
- 2 stalks of fresh basil or 2 teaspoons dried
- 1 teaspoon sugar
- 1 (16 ounce) carton of ricotta cheese
- 1 egg, beaten
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)
Mom's Gazpacho
By lindsayvk
1. Combine all ingredients in large bowl
- 3 whole cucumbers, peeled and processed to pulp
- 2 jalapenos, chopped
- 1 large green pepper, processed to chunks
- 1/2 large onion, chopped
- 11 1/2 tomatoes, processed until finely chopped
- 1 huge garlic clove, minced
- 1/4 cup chopped cilantro
- 10 scallions, chopped
- 2 ears corn, de-corned
- 3 limes, juiced with pulp
- 1 cup red wine vinegar
- 1/4 cup olive oil
- 1 1/2 cups beef broth
- 3 cups tomato juice
- salt and pepper