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Recipes
Too-Good-to-Be-True Baked Potato Soup
By Treebs
Pierce the potatoes all over with a fork and microwave on high for 5 minutes
- 2 medium russet (baking potatoes, about 6 oz each
- 3 1/2 c (16 oz) cauliflower florets (from 1 small head)
- 1 1/2 c Swanson 33% less sodium chicken broth
- 1 1/2 c 1% reduced-fat milk
- 1/2 c light sour cream
- 6 tbsp chopped fresh chives
- 3/4 tsp kosher salt
- Freshly cracked black pepper
- 10 tbsp shredded reduced-fat sharp cheddar cheese
- 3 slices center-cut bacon cooked and crumbled (or Turkey strips)
Soft Asian Summer Rolls w/Sweet and Savory Dipping Sauce
By Treebs
From Ellie Krieger "The food you crave"
- FOR THE DIPPING SAUCE:
- 1 tbsp sugar
- 2 tsp warm water
- 1/4 cup rice vinegar
- 1 tsp chili sauce, such as Sriracha
- 1 tbsp fresh lime juice
- 1 tsp Asian fish sauce or low-sodium soy sauce
- 1 tbsp finely shredded carrot
- 1 scallion (white and green parts), thinly sliced
- FOR THE ROLLS:
- 6 med shrimp, peeled and deveined
- 2 oz Vietnamese or Thai rice noodles
- 6 rice-paper rounds (about 8 1/2 inches in diameter)
- 12 fresh Thai or regular basil leaves
- 1/2 cup shredded carrot
- 12 lg fresh mint leaves
- 3 red-leaf lettuce leaves, spines removed, making 6 halves
Lemony Kale and Radish Saute
By Treebs
From "First for Women - Magazine"
- 8 cups trimmed kale
- 2 med. shallots, chopped (about 1/3 cup)
- 2 cloves garlic, minced
- 1/2 cup radishes, chopped
- 2 tbsp pine nuts
- 1 tsp lemon zest
- 2 tsp fresh rosemary, chopped
Penne w/Roasted Tomatoes, Garlic and White Beans
By Treebs
Ellie Krieger
- 3 lg ripe tomatoes (about 2 lbs)
- 6 lg cloves garlic, papery outermost skin removed, but left unpeeled
- 3 tbsp olive oil
- 1/2 salt, plus more to taste
- Freshly ground black pepper
- One 15.5 oz can cannellini or other white beans, preferably low-sodium
- 1/2 box (8 oz) penne pasta
- 2 tbsp fresh lemon juice
- 1/3 cup fresh basil leaves, cut into ribbons
- 1/4 cup freshly grated Parmesan cheese
Vanilla Banana Cream Pies
By Treebs
Petite Sweets
- CRISPY MERINGUES:
- 2 lg egg whites (save yolks for the Vanilla Cream Filling)
- 4 tbsp sugar
- Pinch of cream of tartar
- 1 tsp pure vanilla extract
- 1 ripe but firm banana
- 12 purchased vanilla wafers (for pie bases)
- VANILLA CREAM FILLING:
- 2 cups whole milk
- 1/2 cup sugar
- 3 tbsp all-purpose flour
- Pinch of salt
- 2 lg egg yolks, slightly beaten
- 1 tbsp butter
- 1 tsp pure vanilla extract
Raspberries & Cream Brownie Trifles
By Treebs
Heat oven to 325 degree F
- 1 stick butter, melted
- 10 oz semisweet chocolate, melted
- 1/2 c sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 c flour
- 2 tsp baking powder
- 1 tbsp instant espresso powder
- 1/4 c mini chocolate chips
- 2 c whipped cream
- 1 pint raspberries
Cranberry Sauce with Dried Cherries
By Treebs
From Martha Stewart
- 3 1/2 cups cranberries (one 12-ounce bag)
- 3/4 cup dried cherries
- 1/2 cup finely chopped shallots
- 2 tablespoons red-wine vinegar
- zest and juice of 1 orange (about 1/2 cup)
- 2 teaspoons grated ginger, peeled
- 3/4 cup packed light-brown sugar
Slow Cooker Adobo Chicken with Bok Choy
By Treebs
Allrecipe: Chris Denzer
- 2 Onions
- 4 Cloves garlic, smashed
- 2/3 Cup apple cider vinegar
- 1/3 Cup soy sauce
- 1 Tbsp brown sugar
- 1 Bay leaf
- Ground black pepper to taste
- 8 Skinless, bone-in Chicken Thighs
- 2 Tsp paprika
- 1 large head bok choy, cut into 1 inch strips
- 2 green onions, sliced thinly
Irish Oatmeal Brulee
By Treebs
Breakfast and Brunch - Nancy N Wilson
- 4 cups milk
- 2 cups water
- 1 1/2 tsp salt
- 2 cups quick-cooking Irish oatmeal (mcCann's recommended)
- 3/4 cup heavy cream
- 6 tbsp dark brown sugar, packed
Lemon and Onion Roasted Chicken
By Treebs
Serves 4 portions
- 3 large carrots, peeled
- 3 parsnips, peeled
- 1 fennel bulb, quartered
- 2 handfuls Fingerling potatoes
- 1 large sweet onion, quartered
- 1 sweet potato, cut in medium chunks
- 1 tablespoon salt
- 1 tablespoon fresh ground pepper
- 3 tablespoons olive oil
- 1 4 to 5 pound roasting chicken
- 2 or 3 cloves of garlic, peeled
- 2 sprigs thyme or rosemary
- 1 large onion
- 6 to 8 sage leaves
- 1 lemon