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Recipes
Crispy Crab Cakes
By GwennW
Heat 2 T. EVOO in a saute pan over medium high heat
- 1/2 c. EVOO
- 6 green onions, chopped
- 8 oz. canned crab meat, drained
- 1 egg
- 2 T. mayo
- 1 T. dry mustard
- 8 oz. Ritz crackers, crushed (about 3/4 of one sleeve)
- 1/2 tsp. cayenne
- 1 tsp. garlic powder
- 1/2 tsp. Old Bay Seasoning
- dash kosher salt and fresh ground pepper (to taste)
- 1 c. Panko bread crumbs
- 1 c. Remolaude sauce
Gazpacho
By GwennW
Puree all ingredients in a food processor until chunky
- 1 red onion, sliced
- 4 cloves garlic, smashed
- 4 T. EVOO
- 1/3 c. red wine vinegar
- 4 # roma tomatoes, diced
- 1 English cucumber, peeled and diced
- 1 red or green bell pepper, diced
- 1 4oz. can tomato paste
- kosher salt and fresh ground pepper, to taste
- 1 c. chopped fresh cilantro
- 2/3 c. tomato juice (or V8 juice)
- hot sauce, to taste
- optional: sour cream for garnish
Tomato Spinach Soup
By GwennW
In a heavy stockpot, heat oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 4 (28-ounce) cans low-sodium chopped Italian tomatoes
- 12 cups low-sodium vegetable broth
- 1 (10-ounce) package frozen spinach
- Salt and pepper
Enchilada Pie (adapted from Cat Cora)
By GwennW
Preheat oven to 400. In a large skillet over med-high heat, cook the onion in the EVOO for 4 -5 minutes
- 1 T. EVOO
- 1 red onion, chopped
- 1 # ground turkey
- 3 garlic cloves, minced
- 1 (10 oz.) can enchilada sauce
- 1 (15 oz.) can black beans, drained and rinsed
- kosher salt and fresh ground pepper
- 1 c. light sour cream
- 2 jalapenos, minced and divided
- 1/2 c. chopped fresh cilantro
- 1 (12 oz.) jar green salsa
- 1 T. chili powder
- 1 1/2 tsp. ground cumin
- 3 c. broken tortilla chips (crushed by hand)
- 3 c. grated light cheddar
- 3 scallions, chopped (white and light green part only)
- 2 limes, cut into wedges, to serve with
Wild Mushroom, Spinach and Barley Soup
By GwennW
In a heavy stockpot, heat oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 cups (about 1/2 pound) shiitake mushrooms, cleaned and quartered
- 4 cups (about 1/2 pound) oyster mushrooms, cleaned and quartered
- 1/2 pound (8 ounces) button mushrooms, cleaned and sliced
- 1 cup dry sherry
- 16 cups low-sodium vegetable broth, or more as needed
- 2 cups fresh spinach, rinsed and chopped
- 21/2 cups dry barley
- Salt and pepper
Healthy Artichoke Spread
By GwennW
FIRST Puree garlic, basil, and Parmesan in a food processor
- Ingredients
- 1 clove garlic, peeled
- 1/2 cup fresh basil leaves
- 1/2 cup shredded, good quality Parmesan
- 2 – 16 ounce can artichoke hearts, drained
- 2 tablespoon lemon juice
- 1/4 cup extra virgin olive oil
Chicken Tortilla Soup
By GwennW
Instructions: In a large soup pot, heat oil over medium heat; add the onion and sauté until softened, about 5 m...
- Soup:
- Ingredients
- 1 tablespoon vegetable oil
- 1 cup diced yellow onion, about 1 medium
- 2 cloves garlic, minced
- 2 – 28 ounce cans of diced tomatoes, drained
- 1/2 tablespoon diced canned chipotle pepper in adobo sauce
- 6 cups chicken or vegetable stock
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3 cooked chicken breasts (poached or oven roasted)
- 1/4 cup chopped cilantro (optional)
- Juice of 1 lime
- Toppings:
- Sour cream
- Cheddar cheese
- Tortilla chips
Classic Italian Lasagna (adapted from Giada'a Family Dinners)
By GwennW
Preheat oven to 375 degrees F
- 5 tablespoons unsalted butter, plus 2T. for top of lasagna
- 1/2 cup all-purpose flour
- 4 cups whole milk at room temperature
- Pinch freshly grated nutmeg
- 1 1/2 cups tomato sauce
- Salt and white pepper
- 1/4 cup extra-virgin olive oil
- 1 pound Italian sausage or ground chuck beef
- Salt and pepper
- 1 1/2 pounds ricotta cheese
- 3 large eggs
- 1 box pre-boiled lasagna noodles
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/4 cup freshly grated Parmesan
Clementine Cosmos
By GwennW
Cut the clementines into quarters and squeeze their juice into a saucepan
- 3 clementines, plus 1 very thinly sliced, for garnish
- 1 cup sugar
- 1 cup water
- 2/3 cup cranberry juice
- 1/3 cup lime juice
- 1 1/2 cups vanilla flavored vodka (recommend: Grey Goose)
Roasted Kabocha Squash Sweet-n-Spicy Style
By GwennW
Preheat the oven to 400°F
- 1 medium sized kabocha squash
- 4 T brown sugar, plus extra for sprinkling on top
- 1/2 tsp ground cayenne pepper, or to taste
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 Tbs soy sauce
- EVOO for drizzling