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Recipes
Fizzy Lemonade
By dvdcrn
2.5 liters of fizzy lemonade from 6 lemons, between 2/3 and 1 cup of sugar and a 2 liter bottle of seltzer
- Enough for 2.5 liters, 10 servings:
- 275 ml lemon juice, (about 1-1/8 cup, 6 lemons)
- 225 ml simple syrup (about 1 cup)
- 2 liter bottle of seltzer
- Optional:
- Some fresh mint sprigs
- A few drops of vanilla extract
Split Pea Soup
By dvdcrn
*Prepare:* Brunoise your onion, carrots, celery, etc into a fine dice, so that they will cook faster
- Aromatic vegetables:
- 4 Tb olive oil
- 4 cups diced aromatic vegetables, such as
- 2 about 2 cups (1 large) onion and/or leeks and shallots
- 1 about 1 cup (1 large) carrot and/or parsnips
- 1 about 1 cup (3 stalks) celery
- Soup:
- 1 pound split peas (2-1/4 cups)
- 1 quart vegetable broth
- 6 cups water
- 5 cloves garlic
- 1 small potato, diced (about 1 cup)
- Bouquet garni:
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 8 sprigs parsley (optional)
- Seasoning (at end):
- 1/2 tsp Salt (to taste)
- 1 Tb lemon juice or balsamic vinegar
- 1 Tb Dijon mustard (or 1 teaspoon dry mustard)
- 1 tsp mixed spices such as
- + Ground cumin or Curry powder
- + Smoked Paprika
- + Fresh ground pepper
- + Oregano
- 1/16 tsp (Pinch) of cayenne pepper (optional)
Basic Black-Eyed Peas
By dvdcrn
Pressure cooked black-eyed peas (substitute in recipes calling for canned)
- 6 cups water
- 2-1/3 cups dried black-eyed peas (about 14 ounces)
- 2 medium onions, diced (between 1-1/2 and 2-1/2 cups)
- 4 inches turmeric root, grated (about 1/4 cup) (or substitute with grated ginger root)
- 2 inches ginger root, sliced 1/8" thick (about 1/4 cup).
- 8 cloves garlic, sliced 1/8" thick (about 1/4 cup)
- 4 tablespoons olive oil, divided
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon Worcestershire sauce (can substitute with tamari to keep it vegan)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3 bay leaves
Buttermilk Cornbread
By dvdcrn
Preheat the oven to 450 degrees and place the iron skillet in
- Enough for 6 servings:
- Main bowl:
- 1-1/2 cups Cornmeal
- 1-1/4 cup Buttermilk
- Wet ingredients bowl:
- 2 Eggs
- 1/2 cup Canola oil (or corn oil)
- Dry ingredients bowl:
- 1 cup Flour, all-purpose, unbleached
- 3 tsp Baking powder, double-acting
- 1/2 tsp salt
Sister Benigna's Cookies
By dvdcrn
Half-moon oatmeal cookies with a date filling
- Servings:
- A pile of cookies (probably 6 dozen), plenty to last the holiday season.
- Dough:
- 1 1/2 cups brown sugar
- 1 cup unsalted butter
- 2 eggs
- 1 tsp. baking soda
- 1/4 cup boiling water
- 3 cups oatmeal
- 1 1/2 cups flour
- 1/2 tsp salt
- Filling:
- 1 package of pitted dates (8 oz.)
- 1/2 cup sugar
- 1/2 cup water
Basic Sofrito Black Beans
By dvdcrn
Pressure cooked Black Beans (substitute in recipes calling for canned)
- 1 lb (2-1/4 cups) dried black beans
- 6 cups water
- 1 large onion (about 2-3/4" diameter, 150 gm)
- 1 red bell pepper (about 1 cup/92 gm)
- 3 Tb olive oil, divided
- 1 head garlic (about 8 cloves, about 24 gm)
- 1 TB balsamic vinegar
- 1 TB minced chipotle pepper (about 5 gm, optional, for a bit of earthy spiciness)
- 2 tspn salt
- 3 bay leaves
- 8 sage leaves
- 1 tspn dried oregano
- 1/2 tspn cumin seeds
- 1 arbol chili (optional, for real spicy)
Buttermilk Banana Bread
By dvdcrn
The richness in this reduced fat banana bread is from buttermilk, not butter, so it has 1/4 the saturated fat
- DRY INGREDIENTS:
- 2 1/8 cups (250 grams) whole wheat flour (white spring wheat has a milder taste than traditional red wheat)
- 1/2 cup (60-grams) walnuts, chopped (optional)
- 1/2 tablespoon baking powder (double-acting)
- 1/2 tablespoon baking soda
- 1 teaspoon (3.4-grams) chia seed (optional, but improves omega-3:omega-6 ratio)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice (optional)
- WET INGREDIENTS:
- 1 3/4 cups (454-grams) very ripe bananas (about 5 to 6 sweet, brown speckled ones, 1 1/2 pounds before peeling)
- 1/2 cup (110-grams) brown sugar (or 2/3 cup raw sugar such as Turbinado or Sucanat, which has a lighter caramel taste)
- 1/2 cup (124-grams) buttermilk (reduced fat is fine)
- 2 large eggs
- 1 tablespoon (16-grams) melted butter (or canola oil)
- 1 teaspoon vanilla extract
- 3/4 teaspoon (3-grams) kosher sal (or 1/2 teaspoon table salt)
- OIL & FLOUR PAN with:
- 1 teaspoon butter
- 1/8 cup flour
Basic Vinaigrette Dressing
By dvdcrn
A 1:3:9 ratio of mustard:vinegar:oil
- Enough for 12 servings, more or less:
- Stuff you've got in your kitchen:
- 1/2 cup olive oil plus 1 TB
- 3 TB vinegar or lemon juice
- 1 TB dijon mustard
- 1 clove garlic (or 1/2 TB shallot)
- 2 tsp spices, fresh minced or dried (any of parsley, oregano, thyme, marjoram, basil, chives or tarragon)
- 1/4 tspn salt
- 1 tspn honey (optional, to balance tartness)
Oatmeal (nothing but)
By dvdcrn
Oatmeal that ain't mushy
- 1-1/4 cup water
- 1 cup rolled oats
- 1 dash (1/16 tspn) salt
- 1/8 tspn cinnamon