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Recipes
Spicy Shrimp and Bok Choy Noodle Bowl (adapted from 30 Minute Meals)
By GwennW
Heat a medium soup pot over medium-high heat
- Optional:
- 3 tablespoons vegetable oil
- 3 teaspoons crushed red pepper flakes
- 4 cloves garlic, chopped
- 2 inches ginger root, peeled and cut into very thin matchsticks or grated
- 1/2 pound shiitake mushroom caps, sliced, a couple of cups
- 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
- Salt and pepper
- 1 quart chicken broth
- 1 cup seafood stock, available on soup aisle or, 1 cup clam juice
- 1 1/2 pounds medium peeled and deveined shrimp
- 1 (3oz.) pkg. Asian rice noodles, or 1/2 lb. angel hair pasta
- 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
- tamari sauce or soy sauce
Tomato-Basil Soup
By GwennW
Combine tomatoes, juice/and or stock in saucepan
- 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or canned whole tomatoes, crushed
- 4 cups tomato juice (and/or part chicken stock)
- 12-14 basil leaves, washed fresh
- 1 cup heavy cream
- 1/4 lb sweet unsalted butter
- kosher salt and fresh ground black pepper, to taste
- lemon juice (optional)
New York Crumb Cake
By GwennW
Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola ...
- 2 tablespoons canola oil
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 1 cup light-brown sugar, firmly packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter, melted and cooled
- confectioners' sugar, for dusting
Greek Roasted Chicken
By GwennW
Preheat oven to 350. Line the bottom of a roasting pan with bread
- 3 - 4 # organic whole chicken
- 1/2 of a lemon
- 6 large garlic cloves, peeled
- 1 medium sized Vidalia onion, cut into chunks
- handful flat leaf parsley
- kosher salt
- fresh ground pepper
- dried oregano
- dried thyme
- garlic powder
- 6 slices day old crusty bread
Caramel Pecan Clusters (AKA - Turtles)
By GwennW
Line 2 baking sheets with silicone baking mats, or with buttered parchment paper
- 3 c. pecan halves, toasted*
- 1/2 c. white sugar
- 1/2 c. packed brown sugar
- 1 c. light corn syrup
- 1 c. evaporated milk, divided
- 1/2 stick butter (4T.)
- 2 tsp. vanilla extract
- 1/3 c. chopped pecans, toasted*
- 8 oz. semisweet chocolate chips, melted
- *To toast nuts, place on a baking sheet in a single layer. Place in a 350 degree oven and toast until they are light golden brown (5 - 7 minutes).
Falafel and Cucumber Yogurt Sauce
By GwennW
In the bowl of a food processor, pulse chickpeas until coarsely chopped (5 - 6 pulses)
- For Falafel:
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 1 onion, chopped
- 1/2 cup fresh parsley
- 2 cloves garlic, chopped
- 1 egg
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 dash pepper
- 1 pinch cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon baking soda
- 1 tablespoon olive oil
- 1/2 cup dry bread crumbs
- canola oil for coating a sheet pan
- For Cucumber Yogurt Sauce:
- 1 (6 ounce) container plain, nonfat Greek yogurt
- 1/2 English cucumber - peeled and finely chopped
- 2 T. fresh chopped dill
- 2 T. light sour cream
- 2 T. light mayo
- kosher salt and fresh ground pepper, to taste
Artichoke, Spinach and Tomato Pizza (adapted from Rachael Ray Magazine)
By GwennW
Position a rack in the lower third of the oven, place an inverted baking sheet on top and preheat to 500°
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1 pound refrigerated pizza dough
- 2 cups shredded mozzarella (about 8 ounces)
- 5 tablespoons grated parmesan cheese
- One 13.75-ounce can artichoke hearts, drained and quartered
- 1/2 pint grape tomatoes, halved
- 2 cups baby spinach, chopped (about 2 ounces)
Devil's Food Cake with Italian Cream Frosting
By GwennW
For Cake: Preheat oven to 350
- For Cake:
- Baker's Joy baking spray
- 1 (18.25 oz.) pkg. plain devil's food cake mix
- 3/4 c. whole milk
- 3/4 c. vegetable oil
- 3 eggs
- 2 tsp. pure vanilla extract
- For Frosting:
- 12 oz. cream cheese, at room temperature
- 4 oz. mascarpone, at room temperature
- 2 stick butter, at room temperature
- 2 - 3 c. powdered sugar, to taste
- 2 tsp. vanilla bean paste, or pure vanilla extract
Potato Cheddar Soup
By GwennW
In a large soup pot, melt the butter over medium high heat
- 6 T. butter
- 2 medium onions. chopped
- 2 carrots, peeled and diced
- 1 rib of celery, diced
- 1 parsnip, peeled and chopped
- 4 garlic cloves, minced
- 1/2 tsp. red chili flakes, or to taste
- 1/4 c. all-purpose flour
- 2 c. half and half
- 2 c. whole milk
- 2 c. chicken stock*
- kosher salt and fresh ground pepper, to taste
- 6 medium potatoes, peeled, cubed and cooked
- 3 c. shredded, sharp cheddar cheese
- Two *Two Day Chicken stock recommended, but if using store bought stock, add in 1 tsp. chicken bouillon powder to intensify the flavor
Tamar's Banana Bread
By GwennW
Preheat oven to 350. Grease two 9 X 5 X 2 loaf pans
- 1/2 c. vegetable oil
- 1 c. sugar
- 2 eggs, lightly beaten
- 1 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 - 5 large ripe bananas, mashed
- 1 tsp. ground cinnamon