Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Directions:

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Serves 4.

Nutrition:

Substitutions:

Even if you love garlic, don’t use more than the recipe calls for unless you cook/saute if first. It’s very potent in this dish. The dish is excellent though, and I didn’t even add the butter.

Recipe courtesy of George Stella.

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Ingredients:

• 2 pounds butternut squash
• 2 tablespoons olive oil, divided
• 1 bell pepper
• 1/2 cup onion
• 4 big garlic cloves
• 1/2 pound shrimp
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ginger
• 1/2 teaspoon curry paste
• 1/4 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 cup chicken broth
• Plain yogurt, for garnish

Directions:

Peel, seed, and dice butternut squash. Toss with olive oil, salt, and pepper and roast in a 425 degree oven for 30 minutes or until tender, stirring once.

Heat a skillet over medium heat, add 1 tablespoon oil, and saute peppers, onions, and garlic for 5 to 7 minutes until soft. Add shrimp and cook for 2 minutes. Add cooked squash, spices, and chicken broth. Bring to a boil and then remove from the heat. Divide between two plates and drizzle with a little yogurt before serving.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

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Ingredients:

• 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced garlic
• Salt
• Freshly ground black pepper
• 2 teaspoons fresh lemon juice

Directions:

Preheat the oven to 400 degrees.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse.

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Ingredients:

• 8 slices bacon, chopped
• 6 cups chopped yellow onions (4 large onions)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground turmeric
• 12 cups chicken stock
• 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
• 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
• 2 cups half-and-half or milk
• 8 ounces sharp white cheddar cheese, grated

Directions:

In a large stockpot over medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Serves 12.

Nutrition:

Substitutions:

I only used 1 tablespoon of the bacon grease. After cooking the potatoes, I used an immersion blender to puree the soup (Seth likes creamy coup), and then added the corn. I didn’t use quite all the milk. Since the recipe makes so much soup, I sprinkled cheese on top of each bowl of soup instead of melting it in the pot so the soup could easily be reheated.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, pinch of ground nutmeg, and a pinch of ginger
• 2 teaspoons vegetable oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1/2 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 12 flour tortillas (8 inches)
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• Sour cream and salsa

Directions:

Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
Meanwhile, in a large skillet, saute the onion, garlic, and spices in oil until onion is tender. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato and chilies. Cook until heated through.
Layer six tortillas, layer 3/4 cup bean mixture and 1/4 cup cheese. Top each with another tortilla. Cook quesadillas on a greased griddle for 3-4 minutes on each side or heat under a broiler for 3 to 4 minutes. Cut into wedges; serve with sour cream and salsa. 

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Taste of Home.

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Ingredients:

• 2 cups mashed potatoes
• 1 large egg, beaten lightly
• 6 tablespoons all-purpose flour
• 1 1/2 tablespoons grated onion
• 2 tablespoons chives
• Salt and pepper

Directions:

Preheat oven to 250 degrees F.

In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.

In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Alternatively, pancakes can be cooked on a non-stick griddle brushed lightly with butter. Cook 4 to 5 minuter per side, or until golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

Nutrition:

Substitutions:

To make the pancakes a little sweeter, omit the onions and chives and add a teaspoon of sugar and a 1/2 teaspoon of cinnamon. Great served with maple syrup.

Recipe courtesy of Sara Molten.

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Ingredients:

• 3 pounds yams, peeled and cut into 1 inch pieces
• 1/2 cup butter (1 stick), melted
• 1 1/2 cups brown sugar
• 1/2 cup orange juice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

Spread the yams out in a 9×13 baking dish. Combine the melted butter, brown sugar, juice, cinnamon, and vanilla and then pour over the yams. Cover with foil and bake for 1 hour in a 350 degree oven. Uncover, baste the yams, and bake for another 20 minutes, or until tender.

Makes about 10 servings.

Nutrition:

Substitutions:

After baking the yams for 1 1/2 hours, they still weren’t tender, so I ended up microwaving them for 20 minutes. They probably need to bake at least 2 to 3 hours in the oven.

Recipe courtesy of CD Kitchen.

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 20 ounces frozen corn

Directions:

Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Once combined, add sugar, salt and corn. Continue to cook until heated through, stirring occasionally. The sauce should thicken as it cooks.

Serves 8.

Nutrition:

Substitutions:

Recipe courtesy of allrecipes.

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Ingredients:

• 4 tablespoons butter
• 1 pound mushrooms, trimmed and cut into pieces
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 5 tablespoons flour
• 2 cups chicken broth
• 2 cups half and half
• 2 tablespoons soy sauce
• 6 cans (14.5 ounces each) cut green beans, drained and rinsed
• 2 2/3 cups french fried onions

Directions:

Melt the butter in a large skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from heat and allow to cool.

Combine the mushroom sauce,  green beans, and half of the french fried onions. Pour into a greased 3 quart dish or a 9×13 baking dish. Bake in a 350 degree oven for 30 minutes, or until bubbly. Top with remaining french fried onions and bake another 5 minutes.

Serves 12.

Nutrition:

Substitutions:

Mushroom sauce can be made ahead of time and refrigerated until ready to use.

Adapted from many recipes.

Read my review of this recipe.

Ingredients:

• 2 cups leftover macaroni and cheese
• 1 cup vegetables (broccoli, peas, mushrooms,ect)
• 1 cup tomatoes with juices, chopped
• Salt and pepper

Directions:

Heat a skillet over medium heat, add the macaroni, vegetables, and tomatoes. Break up the macaroni as it heats. Add more tomatoes if it seems dry. Season with salt and pepper. Serve once heated through.

Serves 2.

Nutrition:

Substitutions:

My own concoction.