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Recipes
Tri-Colore Orzo
By Stina
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Just Veggin' Pizza
By Stina
Preheat oven to 425 degrees
- 1 can refrigerated Pillsbury Classic Pizza Crust dough
- 1 small Japanese eggplant, thinly sliced widthwise, ends removed (or 3 oz. regular eggplant, thinly sliced and cut into bite-sized pieces)
- 1 small zucchini, thinly sliced widthwise, ends removed
- 3/4 cup canned tomato sauce with Italian seasonings
- 3/4 cup shredded fat-free mozzarella cheese (or alternative below)
- 1/2 cup sliced brown mushrooms
- 1/3 cup chopped red bell peppers
- Optional toppings: reduced-fat Parmesan-style grated topping, red pepper flakes
Oat'Nana Pucks
By Stina
Pre-heat the oven to 350 degrees
- 3 Well Ripened Bananas
- 2 tbsp. Good Vanilla Extract
- 1/4 Cup Coconut Oil (olive oil works fine)
- 2 Cups Rolled Oats
- 1/3 Cup Wheat Bran
- 2/3 Cup Finely Chopped Almonds
- 1/2 Cup Unsweetened, Shredded Coconut
- 1 tbsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Baking Powder
- 3/4 Cup Semisweet Chocolate Chips or Carob Chips
Broccoli Cheese Soup for the Crock Pot
By Stina
Directions Sauté onion and green pepper in butter
- 1/2 cup green peppers, chopped
- 1/2 cup onions, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (10 ounce) cans cream of chicken soup
- 1 1/2 cups milk
- 1 lb Velveeta cheese, cubed
- 1 (10 ounce) packages frozen chopped broccoli
Garlic and Herb Pull Apart Bread
By Stina
Directions Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 1/2 cup butter, melted
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons dried basil
- 7 cloves garlic, crushed and chopped
- 2 (10 ounce) cans refrigerated biscuit dough
Spinach, Crab & Artichoke Mini Tarts
By Stina
Directions Heat the oven to 375°F
- 3 tbsp. mayonnaise
- 3 tbsp. sour cream
- Generous dash freshly ground black pepper
- 1/4 cup frozen chopped spinach, thawed and well drained
- 1/3 cup well drained chopped canned artichoke heart
- 1/3 cup lump crabmeat, well drained
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 3 tbsp. Japanese bread crumbs (panko)
- 1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
- 1 1/2 tsp. extra-virgin olive oil
- 12 small sprigs fresh parsley
Balsamic Onions
By Stina
2011, Ina Garten, All Rights Reserved
- 3 small red onions
- 1/4 cup plus 2 tablespoons good balsamic vinegar
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Dessert Crepes
By Stina
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth
- 4 eggs, lightly beaten
- 1 1/3 cups milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon salt
Maple-Nut Granola
By Stina
Preheat oven to 275°F. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a...
- 5 cups old-fashioned rolled oats
- 1 cup unsweetened coconut chips, (see Ingredient Note) or flakes
- 1/2 cup sliced almonds
- 1/2 cup coarsely chopped pecans
- 1/2 cup light brown sugar
- 1/3 cup unsalted pumpkin seeds
- 1/3 cup unsalted sunflower seeds
- 1/2 cup pure maple syrup
- 1/2 cup water
- 1/4 cup canola oil
- 1/2 cup dried cranberries
- 1/2 cup raisins
French Onion Soup with Porcini
By Stina
Heat a large Dutch oven over medium heat
- 1 stick butter
- 4 large onion, very thinly sliced
- 1 teaspoon ground thyme
- Salt and freshly ground black pepper
- 1-ounce dried porcini mushrooms
- 1/4 to 1/3 cup dry sherry
- 1 cup white wine
- 1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
- 2 quarts beef stock
- 8 (1/2-inch) thick slices baguette
- 1 large clove garlic, peeled and halved
- 1 1/2 cups grated Gruyere
- 1/2 cup grated Parmigiano-Reggiano