Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 1/2 pounds vine-ripened tomatoes
• Tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1 medium garlic clove, minced
• 1 tablespoon olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Directions:

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 30 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Serves 4.

Nutrition:

Substitutions:

I pureed 3/4 of the mixture.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 ounces cubed Parmesan
• 2 small cloves garlic
• 2 tablespoons Dijon mustard
• 11/2 teaspoons white wine vinegar
• 11/2 teaspoon Worcestershire sauce
• Pinch kosher salt
• Pinch black pepper
• 1 cup silken soft tofu
• 2 tablespoons extra-virgin olive oil

Directions:

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.

Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.

Makes 1 cup of dressing.

Nutrition:

Substitutions:

I didn’t add the oil to the dressing (I somehow missed that park). I also grated the Parmesan and garlic before adding it to the blender.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 3 large vine-ripened tomatoes
• 1 cup whole wheat flour
• 3/4 cup hot water
• Pinch of salt
• 1 teaspoon olive oil
• 1/2 cup red onion, chopped
• 4 garlic cloves, grated
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• Parmesan cheese, for garnish

Directions:

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. Place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

In a bowl, combine the flour, hot water and a pinch of salt. Stir until well combined and then turn out onto a lightly floured surface. Knead for 2 to 3 minutes, until smooth. Pinch off small marble sized portions and roll between your palms. Place on a floured plate and continue until all the dough is formed.

Bring a large pot of salted water to a boil, and add the pasta a handful at a time. Stir to make sure the pasta is seperated. Cook for 3 to 5 minutes. Drain the pasta.

While the pasta is cooking, saute the onion and garlic in the oil until softened. Season with sugar and salt. Once soft, add the chopped tomatoes and toss for 1 minute and then remove from the heat. Add the hot pasta, oregano, and basil. Serve topped with freshly grated Parmesan cheese.

Serves 2.

Nutrition:

Substitutions:

Combination of recipes.

Read my review of this recipe.

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup p0wdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup pistachios, chopped
• Chocolate bar, for garnish

Directions:

In a bowl, combine the ricotta cheese, sugar, cocoa powder, vanilla, and salt until combined. Divide into 4 small dishes and top with pistachios. Grate a little of the chocolate bar on top of each serving. Refrigerator until ready to serve.

Serves 4.

Nutrition:

Substitutions:

This would also be a great filling for a cannoli!

My own concoction.

Read my review of this recipe.

Ingredients:

• 1/4 cup lukewarm water (no hotter than 115 degrees)
• 2 1/4 teaspoons (1/4-ounce packet) active dry yeast
• 1 1/4 cups hot water
• 1/4 cup honey
• 2 tablespoons vegetable shortening
• 1 1/2 teaspoons salt
• 2 1/2 cups whole-wheat flour
• 2 cups sifted (unbleached all-purpose) flour, plus more for the work surface
• Oil or butter, for greasing the loaf pan

Directions:

Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes.

Meanwhile, combine the hot water, honey, shortening and salt in the bowl for a stand mixer, stirring until the honey and shortening have melted. Let cool until lukewarm (100-110 degrees), then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted (unbleached all-purpose) flour; stir until well combined.

Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough.

Turn mixer on medium speed and kneed with the dough hook for 6 to 8 minutes or until the dough is very smooth and elastic.

Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough. Recover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk.

Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes.

Use oil or butter to generously grease a standard-size loaf pan.

Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk.

When ready to bake, preheat the oven to 375 degrees.

Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped.

Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.

Nutrition:

Substitutions:

This loaf rose quite a bit while baking it. It’s a very soft bread, perfect for sandwiches.

Recipe courtesy of Washington Post.

Read my review of this recipe.

Ingredients:

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 8 ounces cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• Pinch salt
• 1 graham cracker crust, store-bought or premade
• 1/4 cup chopped peanuts

Directions:

Whip cream with 1/4 cup sugar. In a separate bowl, beat the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt until smooth. Fold in whipped cream. Pour mixture into a graham cracker crust and top with chopped peanuts. Chill for several hours before serving.

Makes 1 pie - serves 8.

Nutrition:

Substitutions:

The original recipe called for 1 1/2 cups heavy cream. I only had 1 cup, and it filled the pie shell nicely.

For my crust, I combined one sleeve of chocolate graham crackers with 4 tablespoons of melted butter and pressed it into a pie dish. Went great with the peanut butter filling. I also drizzled a little chocolate sauce over each piece of pie after I cut it.

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 8 ounces imitation crab meat
• 6 ounces cream cheese, softened
• 4 scallions
• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 24 won ton wrappers

Directions:

Heat oven to 350 degrees.

Combine crab meat, cream cheese, scallions, mayo, soy sauce, and garlic powder in a food processor and pulse until combined. The filling should still be slightly chunky.

Spray mini muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

Bake 8 to 10 minutes or until won tons are golden brown and filling is heated through.

Makes 24.

Nutrition:

Substitutions:

Recipe adapted from Kraft Foods.

Read my review of this recipe.

Ingredients:

• 6 cups fresh broccoli spears
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated Parmesan cheese

Directions:

Place broccoli in a large bowl. Combine the lemon juice, zest, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. 

Serves 6.

Nutrition:

Substitutions:

I combined all the ingredients in a resealable plastic bag and had it in the refrigerator for a couple hours before I grilled it. Tasted great - very lemony! It took much longer than 10 minutes - probably close to 30. I turned it once while cooking.

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup hot water
• 1 tablespoon grated peeled fresh ginger
• 1 medium garlic clove, grated
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons Asian toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste
• 3/4 lb dried soba nooodles or spaghetti
• 4 scallions, thinly sliced
• 3 tablespoons sesame seeds, toasted

Directions:

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta and scallions to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Serves 8 as a side dish.

Nutrition:

Substitutions:

To make this into a main dish, add 1 red pepper and 1 yellow pepper (sliced), 1/2 cucumber (sliced), and either 1 cup of the protein of your choice (extra firm tofu, cooked shrimp, even cooked chicken works great).The recipe would serve 4 to 6 as a main dish.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 2/3  cup  hoisin sauce
• 4  tablespoons  rice vinegar
• 4  tablespoons  bourbon
• 4  tablespoons  maple syrup
• 4  teaspoons  grated peeled fresh ginger
• 3  teaspoons  fresh lime juice
• 1  teaspoon  chile paste with garlic
• 2  garlic clove, minced
• 2  (1-pound) pork tenderloins, trimmed
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Directions:

Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.Pour Half of mixture into a resealable plaster bag. Place the pork in the bag, seal, and refrigerate for at least 2 hours or overnight. Reserve the remaining sauce to baste the pork.

Prepare the grill.

Sprinkle pork with salt and pepper.  Place pork on grill rack coated with cooking spray; cook 10 minutes. Turn and baste pork with hoisin mixture; cook 10 minutes. Turn and baste pork with hoisin mixture; cook 10 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes; cut pork into 1/2-inch slices.

Serves 6 to 8 people.

Nutrition:

Substitutions:

Recipe courtesy of myrecipes.com.