Wewah's profile page
Recipes
Sauteed Garlic & Green Beans
By Wewah
1. Sautee green beans in butter and garlic
- Green beans, ends cut off
- 2 cloves of garlic
- 2 T butter
Pistachio And Tarragon Aioli
By Wewah
A pretty green sauce, perfect with asparagus or tossed with arugula
- Makes about 1 1/2 cups
- 1/3 cup pistachio kernels, roasted or toasted
- 1/3 cup sliced almonds
- 2 teaspoons capers
- Salt and freshly ground pepper
- 1 tablespoon fresh tarragon
- Juice of half a lemon (or to taste)
- 1/2 cup warm water
- 1/4 cup olive oil
Parmesan Roasted Cauliflower
By Wewah
Consider mashing the mixture once it is finished cooking in the oven,until it looks like mashed potatoes
- 1 large head cauliflower
- 1 cup grated Parmesan cheese
- 1 cup grate Gruyere cheese
- Salt & pepper to taste
Slow Cooked Jerk Pork with Caribbean Salsa
By Wewah
Makes 30 oz cooked pork, 3 1/3 cups salsa
- Ingredients:
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
- 1/2 tsp coarse salt
- 1 lime, squeezed
- 1/2 cup fresh orange juice
- For the Caribbean salsa:
- 1 haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 1/2 tbsp chopped red onion
- 1-2 tbsp chopped fresh cilantro
- 2-3 tbsp fresh lime juice
- salt and pepper, to taste
Butter Chicken aka Murgh Makhani
By Wewah
Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, paprika, ground cloves, cumin, ...
- 4 boneless, skinless chicken breasts cut into bite size pieces
- 5 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 teaspoon salt
- 1/2 teaspoons black pepper
- 1/2 teaspoons cayenne pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1 whole lime, juiced
- 1 onion, diced
- 1/4 cups butter
- 1 14.5oz can tomato sauce
- 1 14.5oz can diced tomatoes
- 1 pint whipping cream
- 1 bunch chopped cilantro
African Peanut Stew
By Wewah
1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped (about 1 1/2 cups)
- 1 medium green bell pepper, finely chopped (about 1 1/4 cups)
- 1/2 cup chopped carrot (2 small)
- 1/2 cup chopped celery (1 rib)
- 3 garlic cloves, minced
- 2 tablespoons minced, peeled fresh ginger
- 1 tablespoon curry powder
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1 bay leaf
- 4 cups fat-free chicken or vegetable broth
- 1 (12-ounce) sweet potato, peeled and cut into 1/2-inch pieces
- 1 1/2 cups chicken (or you can substitute shelled edamame)
- 1/4 cup creamy or crunchy natural peanut butter or almond butter
- 1/4 cup chopped fresh cilantro
- 1 (5-ounce) bag baby spinach leaves, torn into bite-sized pieces
- 1/2 teaspoon salt
- Coarsely ground black pepper
Shells
By Wewah
Our very favorite pasta recipe!
- Basil Dressing:
- 1 Box of seashell shaped pasta
- 2 cans of tiny shrimp
- 1 can of artichoke bottoms in water
- 1 small jar of roasted red peppers
- 1 small container of sliced black olives
- 1/3 c. good quality balsamic vinegar
- 1/4 c. vegetable oil
- 1/2 c. water
- 2 T. dried basil
- 6-8 leaves of fresh basil, cut or torn into strips
- 1 T. minced fresh garlic
- 1 T. Fructose
- Black pepper to taste
Rosemary Baked Salmon
By Wewah
Preheat oven to 425 degrees Combine first three ingredients in a mortar or bowl Season with salt to taste & mash ...
- 1 T rosemary, crumbled (or 2 T fresh, minced)
- 1/2 t pepper
- 2 cloves garlic, minced
- 2/3 c seasoned breadcrumbs
- 4 6 oz salmon steaks
- 1 T plus 1 t olive oil
Longfellow's Wayside Inn Indian Pudding
By Wewah
(Makes 12 servings — halve recipe for smaller batch)
- 2 quarts milk
- 1 teaspoon nutmeg
- 1 1/2 cups cornmeal
- 1/3 teaspoon ginger
- 2 cups molasses
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 1/2 cups whole eggs
- 1 teaspoon cinnamon
Peanut Soup
By Wewah
Saute onions and celery in butter until soft, but not brown
- 1 Medium onion, chopped
- 2 ribs of celery, chopped
- 1/4 cup butter
- 2 quarts chicken stock or canned chicken broth
- Peanuts, chopped for garnish
- 2 cups smooth peanut butter
- 1 3/4 cups light cream
- 3 tablespoons flour