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Recipes
Blueberry Scones with Lemon Glaze
By alappshah
Preheat the oven to 400 degrees F
- Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter,
- cold, cut in chunks
- 1 cup heavy cream, plus more for
- brushing the scones
- 1 cup fresh blueberries
- Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter
Chocolate-caramel tart
By alappshah
For crust: Position rack in center of oven; preheat to 375°F
- Crust
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted
- butter, cut into 1/2-inch cubes
- 2 large egg yolks
- 3 tablespoons cocoa nibs*
- Caramel filling
- 1 cup sugar
- 1/4 cup water
- 1/4 cup heavy whipping cream
- 1/4 cup (1/2 stick) unsalted butter,
- cut into 4 pieces
- 1/2 vanilla bean, split lengthwise
- 1/4 teaspoon finely ground fleur de sel or fine sea salt
- Chocolate ganache
- 1 cup heavy whipping cream
- 5 ounces high-quality bittersweet
- chocolate, chopped
Black Pepper Biscuits
By alappshah
Combine flour, baking powder, baking soda and salt in a large bowl
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between
Crustless Zucchini Quiche
By alappshah
This crustless zucchini quiche is low in carbs but big on flavor
- 1 medium zucchini, chopped in 1/2-inch cubes
- 1 small onion, finely chopped
- 5 cloves garlic, finely chopped
- 1 jalepeno, finely chopped
- 4 large eggs
- 1/2 cup olive oil
- 1/2 cup parmesean cheese, shredded
- 1 cup Bisquick
- 1 tablespoon red crushed pepper
- Black pepper, to taste
- 1 teaspoon dried oregano
Grilled Peaches with Berry Sauce
By alappshah
In a blender or food processor, process raspberries and lemon juice until pureed
- 1/2 (10 ounce) package frozen
- raspberries in syrup, slightly
- thawed
- 1 1/2 teaspoons lemon juice
- 2 fresh peaches, peeled and halved
- 5 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter or margarine
Honey and Fromage Blanc Mousse, Glazed Grapes, Olive Oil and Sea Salt
By alappshah
1. Cook yolks and honey in a double broiler and whisk like crazy until a solid ribbon forms
- •4 yolks
- •4 ounces honey
- •2 ounces fromage blanc
- •1 ounce crème fraiche
- •1 ounce heavy cream
- •1 cup black seedless grapes (or any
- grapes you like)
- •1 cup Chardonnay wine
- •1/2 cup sugar
- •2 tablespoons butter
- •Thyme (garnish)
- •Extra Virgin Olive Oil (garnish)
- •Sea salt (garnish)
Eggplant Cannelloni
By alappshah
Kristine Subido, chef at Wave in Chicago, makes you forget about pasta
- Sauce
- 1 tablespoon olive oil
- 4 large shallots, sliced
- 4 cloves garlic
- 2 jars (12 oz each) roasted red peppers, drained
- 1/2 cup fresh squeezed orange juice (juice of 1 orange)
- Eggplant
- 2 medium eggplants, cut lengthwise into 1/2-inch slices
- olive oil cooking spray
- Filling
- 4 oz goat cheese
- 4 kalamata olives, pitted and minced
- 1 teaspoon capers, chopped
- 2 tablespoons chopped fresh parsley
Tiramisu Layer Cake
By alappshah
1.Preheat oven to 350 degrees F (175 degrees C)
- CAKE:
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavored liqueur
- FILLING:
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- FROSTING:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- GARNISH:
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
Coconut Tofu
By alappshah
Crispy calcium bites by Janine Doran, chef at Cafe Flora in Seattle
- 1/2 cup rice vinegar
- 1/2 cup coconut milk
- 2 tablespoons red miso
- 1 block firm tofu, cut into 16 pieces
- 1/2 cup ground unsweetened coconut
- 1/2 cup rice flour
- Canola oil cooking spray
- 1/4 cup tamari (or soy sauce)
- 2 tablespoons sugar
- 1 tablespoon chopped ginger
- 1/2 teaspoon red pepper flakes
- 1 bunch cilantro, Thai basil or mint
- 4 medium carrots, grated
- 16 whole lettuce leaves
Spiced Lentil Tacos
By alappshah
294 calories per 2 tacos, 7
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 1 package (2.25 oz) taco seasoning
- 2 1/2 cups vegetable broth
- 1/2 cup fat-free sour cream
- 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
- 2 teaspoons adobo sauce
- 8 taco shells
- 1 1/4 cups shredded lettuce
- 1 cup chopped tomato
- 1/2 cup shredded reduced-fat (2 percent) cheddar