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Recipes
Grilled Chicken and Escarole Sandwich with White-Bean Spread
By tcasteel2000
Whisk together oregano, vinegar, and 1 tablespoon oil
- chopped fresh oregano
- 1 teaspoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 whole boneless, skinless chicken breast, (about 12 ounces), split and pounded to 1/2 inch thick
- 1 tablespoon minced garlic
- 1 cup drained jarred or canned white beans, (reserve 1/4 cup liquid)
- 1 teaspoon finely chopped fresh rosemary
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- Vegetable oil, cooking spray
- 8 slices multigrain bread
- 4 small radishes, thinly sliced
- 1 cup thinly sliced escarole
Homemade Enchilada Sauce - Damn Delicious
By tcasteel2000
Yield Heat vegetable oil in a saucepan over medium high heat
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
Chocolate Tart with Hazelnut Shortbread Crust
By tcasteel2000
Preheat oven to 400ºF. To prepare crust: Coat a 9-inch tart pan with cooking spray
- Crust
- 1 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/2 cup hazelnuts
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons hazelnut oil, or canola oil
- 1 tablespoon ice water
- Filling
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3/4 cup low-fat milk
- 2 large egg yolks
- 2 1/2 tablespoons plus 1/4 cup sugar, divided
- 1 tablespoon all-purpose flour
- 2 ounces unsweetened chocolate, finely chopped
- 1 tablespoon coffee liqueur, such as Kahlua (optional)
- 4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
- 1/8 teaspoon cream of tartar
Strawberry Pionono
By tcasteel2000
Xochitl Acosta Brent, Redwood City, CA, Sunset APRIL 2014
- 5 large eggs, at room temperature and separated
- 2 teaspoons vanilla extract, divided
- Pinch of kosher salt
- 1 cup plus 7 tbsp. sugar, divided
- 1 cup flour
- 1 1/2 pounds strawberries, 6 small ones left whole and the rest sliced
- 1 1/2 cups heavy whipping cream
Penne with Chickpeas, Feta, and Tomatoes
By tcasteel2000
David Bonom, Cooking Light MARCH 2010
- 8 ounces uncooked penne (tube-shaped pasta)
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 1/2 cup chopped red bell pepper
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 cups halved cherry tomatoes
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/3 cup small fresh basil leaves
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Chicken Verde
By tcasteel2000
Preheat broiler. Place poblano chiles and jalapeno peppers on a foil-lined baking sheet
- 5 poblano chiles(about 3/4 pound)
- 4 jalapeno peppers(about 4 1/2 ounces)
- 5 1/2 cups chopped tomatillos (about 1 3/4 pounds or 16 small)
- 2 cups chopped onion (1 large)
- 1 Tbsp. sugar
- 5 garlic cloves, minced
- 1 (4.5 ounce) can chopped green chiles, undrained
- 6 chicken breasts
- 1 1/2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. oil
- 1/3 cup reduced fat sour cream (optional)
Fig ’n’ Flax Thumbprint Cookies
By tcasteel2000
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar, divided
- 1 large egg, separated
- 1 teaspoon vanilla extract
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 cup fig preserves
Lemon Chiffon Pie
By tcasteel2000
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 9 whole graham crackers
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon unflavored gelatin
- 4 tablespoons water
- 5 large eggs (2 whole, 3 separated)
- 1 1/4 cups (8 3/4 ounces) sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
- 1/4 cup heavy cream
- 4 ounces cream cheese, cut into 1/2-inch pieces, softened
Pasta Primavera Salad With Creamy Dill Dressing
By tcasteel2000
when you're craving the heavy, calorie-loaded alfredo version — and you can experiment with adding different typ...
- 2 cups 100% whole-wheat (or whole-grain) penne pasta, uncooked
- 2 cups organic asparagus, cut into pieces
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- 8 hard-boiled eggs, whites only, chopped
- 2 cups organic cherry tomatoes, halved
- 1/4 cup organic green onions, finely chopped
- 1/4 cups fresh, organic dill weed, finely chopped (or 2 tbsp dried)
Bacon and almond broccoli salad
By tcasteel2000
Directions: Preheat oven to 400 degrees
- 1 pound chopped bacon
- 1 large head broccoli, cut into florets
- Sea salt and freshly ground black pepper
- 1/4 cup lemon juice
- 3 Tbsp. extra virgin olive oil
- 1 drop liquid stevia
- 1/2 tsp. lemon zest
- 3 Tbsp. chopped almonds