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Recipes
Easter Pie
By kmad
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
Salted Peanut Bars
By kmad
Melted marshmallows give these nutty bars their elastic texture
- Nonstick cooking spray
- 2 1/4 cups coarsely chopped roasted salted peanuts
- 50 store-bought soft caramel squares, unwrapped (14 ounces)
- 1 cup mini marshmallows
Eggplant Pasta Salad
By kmad
1.Heat 2 tablespoons of the oil in a large saucepan over medium-high heat
- 3 tablespoons olive oil
- 2 celery stalks, sliced
- 1 eggplant, cut into 1/2-inch pieces
- 1 pint grape tomatoes, halved
- 1/4 cup tomato paste
- 1/4 cup white wine vinegar
- kosher salt and pepper
- 1 tablespoon sugar
- 2 tablespoons capers
- 1/4 cup pine nuts, toasted (optional)
- 1 cup fresh flat-leaf parsley, chopped
- 1 pound dried penne
Butter Pecan Cookies
By kmad
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practical
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
Individual Mushroom Lasagnas with Crispy Breadcrumbs
By kmad
Individual lasagnas of spinach pastas are layered with mushrooms, breadcrumbs, and cheese
- 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
- 2 garlic cloves, lightly crushed
- 3 sprigs fresh thyme
- 3/4 cup heavy cream
- 2/3 cup homemade or low-sodium store-bought chicken stock
- 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 2 tablespoons unsalted butter, room temperature
- 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
- 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
- Fresh Spinach Pasta Dough Variation, cut into twenty-four 3 1/2-inch squares
- 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
Lemon Ricotta Cookies with Lemon Glaze
By kmad
Preheat the oven to 375 degrees F
- Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
- Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Quick Smores
By kmad
Assemble as per picture
- Chocolate
- Graham Crackers
- Mini Marshmallows
Smores Push Pops
By kmad
Crush graham crackers in a big ziplock bag
- Graham crackers
- Jet-Puffed Marshmallow Creme
- 1/2 cup Butter (1 stick)
- Hershey’s Chocolate Bars
- Chocolate pudding
- Push Pop Containers
- Ziplock bags (2 small, 1 large)
Lentil Curry
By kmad
Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons curry powder
- 1 pound sweet potatoes, peeled and cut into 1-inch chunks
- 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
- 1 cup brown lentils, picked over, well rinsed, and drained
- 2 cans (14.5 ounces each) diced tomatoes with juice
- Coarse salt
- Plain low-fat yogurt, for serving (optional)
S'More Pops
By kmad
what to do: Skewer marshmallows and set on baking tray lined with wax paper
- marshmallows
- skewers
- chocolate (I used milk chocolate chips)
- graham crackers