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Archive for the ‘recipes’ Category

pesto-ish spread

So people have been beating me down at theCross recently to post some recipes.  Unfortunately, my computer decided back in May to stop cooperating with me and I have been computer-less ever since.  While it’s been nice doing things other than surfing the internet in the evening when I get home, I’ve really missed this little blog, and I’ve missed sharing some great recipes.  I’ve also really missed Pinterest, which is just not the same on my phone as it is on a nice big monitor!

In response to all these crazy Bible-beaters (joking) begging me for recipes, I’m going to post one…just one for now as I am at work and wanting to leave soon.  So I’ll go for the fave…the one that people practically want to lick off their plates every time I make it…the one I am now calling the “pesto-ish spread”.

I really made this one up in my head, and I don’t always write these things down, so just experiment if you make it yourself…don’t follow my measurements to the letter, do what you like and add your own “ish”.

Sorry, no photo this time.

what’s in it

about a cup of non-fat greek yogurt

dollop of non-fat or low-fat sour cream

juice from 1 lemon or lime, depends on what you like best

a handful or two of leafy greens such as spinach, kale, watercress, arugula or any combination thereof

about a tablespoon of olive oil

basil or mint, depending on what you’re serving with

cilantro

2-3 garlic cloves

dash of red pepper flakes

dash of black pepper

couple shakes of cumin

salt to taste (add at the very end)

how it comes together

by the grace of god…haha just kidding, well not really but you know.

pack all the green stuff in the bottom of a food processor, then add the garlic, the spices (except salt), then pour on all the liquid stuff

yeah…that’s it

serve with anything.  literally anything.  well except cake…it may not taste so good with cake.

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what’s in it

2 large garlic cloves

1 sweet onion, diced

splash of olive oil

2-3 chopped jalepenos

2 bags of kale, or fresh kale

2 bunches of chopped basil

2 boxes of strawberries (32 oz total)

1/4 cup sugar or splenda sugar blend

juice from 2 limes

water, salt and pepper to taste

how it comes together

sautee 2 large garlic cloves with diced sweet onion in olive oil.  add the chopped jalepenos when onions are clear or caramelized, your preference.  cook 2-3 minutes then add kale.  add about 1/4 cup of water to the pan with the kale, and minimal salt & pepper.  cover and let stand 1-2 minutes until kale is bright green but not totally cooked.  it should still have a shape.  meanwhile, clean and slice strawberries and toss with sugar and lime juice.  when kale is done, add to large bowl with strawberry mixture and toss with chopped basil.  serve warm or cold.

made this one up all by myself.  enjoy and share with friends.

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what’s in it

the roast…

1 5-6 pound boneless chuck or rump roast

sea salt

1/2 tablespoon coarsely ground black peppercorns

1/2 tablespoon coarsely ground white peppercorns

1/2 tablespoon corriander

1/2 tablespoon cumin

1/2 tablespoon cinnamon

1/4 cup sriracha sauce

1/2 cup all-purpose flour

canola oil for cooking

2 sliced onions

6 cloves garlic, sliced

5 slices of fresh ginger

2-3 whole roma tomatoes

1-2 tablespoons brown sugar

2 cups dry red wine

2 zucchinis, thickly cut

2 colorful bell peppers, largely diced

2 large carrots, peeled and thickly cut

1 pound whole baby bella mushrooms

the aioli… (from yummly.com)

3 egg yolks

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 tablespoon minced garlic

1 sprig fresh rosemary

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dijon mustard

squirt of sriracha

2 cups or so vegetable oil

 

how it comes together

season roast with salt, mix all spices and roll the roast well in them.  roll the spiced roast in the flour.  heat a dutch oven to high.  coat with oil and sear all sides of the roast until brown and crusty.  lower heat and add onions, garlic, ginger, tomatoes, sugar, wine and sriracha.  cover and let simmer for 3 hours (turn it every hour, but check on it…i don’t like my roast over-done, just tender).  in a large bowl, mix the remaining vegetables with some salt & pepper.  during the last 20 minutes of roasting, add the vegetables and cover.  roast is done when it’s fork tender.  remove roast and check the veggies and sauce for seasoning.   

while roast is roasting, make the aioli that goes on top.  combine all ingredients in food processor, while machine is running, slowly pour oil in stead stream.  continue to add until it’s thick as you like it.  i don’t add both cups of oil…like my aioli a little thinner.

the roast recipe is doctored from a ming tsai recipe on foodnetwork.com.  i added the aioli and mustard, and changed the veggie timing because i hate mushy veggies.  enjoy this one…i certainly did!

 

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what’s in it

tot nests…

3 small sweet potatoes, washed, peeled and moisture wrung out with a towel

1 small red potato, washed and peeled

1/4 cup flour

4 oz soft goat cheese

oil for frying

sea salt

dipping sauce…

1/3 cup nonfat plain Greek yogurt

1/3 cup nonfat or low fat sour cream

1/3 cup light mayo

2 tablespoons honey

cinnamon to taste – I used a bunch, like a teaspoon

4-5 shakes of red pepper flakes

a couple shakes of corriander


how it comes together

grate the potatoes and drain/wring them of moisture.  throw them in a bowl with the flour and goat cheese and mix until combined.  an electric beater makes this easier, and it’s also a little better if the cheese is room temperature.  wrap the mixture in plastic wrap to form long logs about an inch thick.  freeze them for 20-30 minutes and cut into small pieces.  

original recipe calls for you to heat the oil in a heavy saucepan, but i think it may work better to do it in a fry pan with about 1/4 inch of oil in the bottom.  i think it may make the tots look like actual tots rather than nests.  either way, heat over low heat until very hot, drop in the tots (not too many at a time) and fry until crispy.  drain on paper towels and shake with salt.  

for the dipping sauce, mix all those great things together and serve with the tots.  it’s a great combination of spicy-creamy-sweet to go with the goat cheese and sweet potato.  

this one’s not mine, but i forgot where i found it.  some other blogger who is obviously awesome as this was truly tasty.  i modified the dipping sauce on my own.  


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what’s in it

1 pound sea scallops (u-10 or larger is best, these were u-15)

2-3 tablespoons of butter

salt & pepper to taste (divided)

1 cup plain, non-fat greek yogurt

1 1/2 cups low fat or fat free mayo

1 peeled cucumber, grated on cheese grater

3/4 cup of chopped fresh cilantro

red pepper flakes, to taste

1/2 teaspoon garlic powder, or use a little fresh garlic (like 1/2 a clove, crushed)

how it comes together

clean the scallops under cold water, pick any grit out that you can see, and pat dry with paper towels or a bar cloth.  dust with salt and pepper.  to cook, heat large skillet over medium-high heat.  drop the butter in and melt it.  put the scallops on when the skillet is very hot, but butter has not yet started to burn.  sear the scallops for about 90 seconds per side.  if they’re super stiff, they’re over-done.  they should still have some give in them and look just slightly translucent in the center.

to make the sauce (you can make it ahead), combine yogurt, mayo and remaining ingredients in a small bowl.  set aside in the fridge to serve with the scallops.  you’ll have extra most likely.  this sauce also tastes delightful with grilled artichokes (healthier than drawn butter).  so make some before you do the scallops and you’ll have plenty of ways to enjoy this sauce.  it’s totally worth it.

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mini chocolate souffle cakes


 

 

 

 

 

 

 

 

 

what’s in it

cooking spray

4 1/2 tbs granulated sugar, divided

1 tbs all-purpose flour

1 1/2 tbs dutch process cocoa

2 tbs fat-free milk

1/4 tsp vanilla extract

1 large egg white

1 tsp powdered sugar

how it comes together

preheat oven to 350

coat 2 small ramekins with cooking spray and sprinkle each with 3/4 teaspoon granulated sugar

combine 2 tablespoons granulated sugar, flour, cocoa and milk in small saucepan over medium heat (it makes it much easier if you sift the cocoa a bit before putting it in).  cook 2 minutes, stirring until smooth.  Spoon mixture into a medium bowl.  cool 4 minutes and stir in vanilla.

place egg white in a medium bowl.  beat with mixer at high speed until soft peaks form.  add remaining 2 tablespoons of granulated sugar, a little at a time, beating until soft peaks form (to avoid over-beating, I just used a whisk instead of the electric beater at this point).  gently stir 1/4 egg white mixture into prepared dishes.  sharply tap dishes 2 or 3 times to level the mixture.  place dishes on baking sheet and bake for 15 minutes or until puffy and set.  sprinkle each with powdered sugar.

add your favorite sauce to this, or make your own.  i added a hot caramel sauce to it and it was very tasty!

i didn’t make this one up either…it’s from the april 2007 issue of cooking light magazine.  

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yum some-oh

what’s in it 

3 tablespoons shredded sweetened coconut

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 tablespoon sugar

2 cups bite-sized chunks of peeled, sectioned grapefruit

2 tablespoons coarsely chopped, roasted, salted peanuts (optional)

1 tablespoon coarsely chopped shallots

2 teaspoons dried chili flakes

1/2 cup coarsely chopped fresh mint and cilantro

how it comes together

toast the shredded coconut in a small, dry skillet over medium-high heat for 3-4 minutes, tossing often, until most of it turns a soft brown.  set aside to cool.

in a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce.  add the grapefruit, nuts, shallots, chili flakes, mint and cilantro and toss gently to combine.  transfer to a platter and top with toasted coconut.  

by the way…i don’t make this stuff up.  this recipe is from quick & easy thai by nancie mcdermott

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