Heathaly's profile page
Recipes
Falafel
By heathaly
does not double
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
7 year granola
By heathaly
clustery granola
- 1 lb. (450g) quick oats*
- 3 cups (750ml/about 300g) coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds, hazelnuts and pumpkin seeds, but use whatever tickles your fancy)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground mace (or nutmeg)
- 1 cup, packed (200g) dark brown sugar
- 1/2 cup (115g/1 stick) unsalted butter
- 1/3 cup (80ml) water
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- dried fruit, at your discretion
Gnocchi
By heathaly
1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees
- Gnocchi
- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
- 1 teaspoon plus 1 tablespoon salt
- Sauce
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 small shallot, minced
- 1 teaspoon minced fresh sage
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
Meyer Lemon Grain Salad
By heathaly
Cook the spelt or farro in a large saucepan or sauté pan over medium heat, adding one cup of water at a time and s...
- 8 ounces uncooked spelt or farro
- 3 cups water
- 8 ounces uncooked pearl couscous, or Trader Joe's Harvest Grain Blend
- 1 3/4 cups water
- 1 pound asparagus
- Olive oil
- 1 cup sliced toasted almonds
- 4 ounces soft goat cheese, chilled and crumbled
- 2 Meyer lemons, zested and juiced
- 1/4 cup olive oil
- 1 tablespoon walnut oil
- Salt and pepper
Red Lentil Brown Rice
By heathaly
101 Cookbooks
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 shallots, chopped
- 1/2 teaspoon red-pepper flakes
- 6 cups good-tasting vegetable stock (or water)
- 1 1/3 cup red lentils, picked over and rinsed
- 1/2 cup brown rice, picked over and rinsed
- as much fine grain sea salt as you need
- slivered almonds, toasted
- black oil cured olives, chopped
- feta, crumbled
Crock Pot Saucy Chicken Thighs
By heathaly
A great way to make chicken thighs
- 9 bone-in chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups barbecue sauce
- 1/2 cup honey
- 2 teaspoons prepared mustard
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon hot pepper sauce
spanish rice
By heathaly
1.In a large skillet brown rice in olive oil, medium/high heat
- 1 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1 cups of medium or long-grain white rice
- 2 cups chicken stock
- 1 tablespoon tomato paste
- 1 pinch of oregano
- 1 teaspoon salt
Monastery of Angels' Pumpkin Bread
By heathaly
1. Heat the oven to 350 degrees F
- 3.5 cups of all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups puréed pumpkin or squash
slow cooker lemon chicken
By heathaly
Remove the bag of gizzards and discard (or reserve for stock)
- For the seasoning rub:
- 4 to 5 pound chicken
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 sprigs thyme, leaves stripped and minced
- For the cooking liquid:
- 2 lemons, quartered
- 1 head garlic, cloves separated, but left in their skins
- 2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
- 2 sprigs thyme
- 2 tablespoons soy sauce
- 1/4 cup chicken broth
- 2 sprigs rosemary
- For the gravy:
- 1/4 cup all-purpose flour
Beef Picadillo Hand Pie Filling
By heathaly
From the Oregonian Adapted from "Eating Cuban"
- 1 1/2 tablespoons olive oil
- 3/4 cup diced onion
- 3/4 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 1/4 pounds lean ground beef
- 2/3 cup tomato sauce
- 1/3 cup sliced pimiento-stuffed green olives, drained
- 1/3 cup raisins
- 1 1/2 tablespoons brine-packed capers, drained
- 1 teaspoon white wine vinegar or dry sherry
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves, crumbled
- 1/4 to 1/2 teaspoon granulated sugar, or to taste
- Salt to taste