Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 1/4 cups less-sodium chicken broth
• 1  cup  light coconut milk
• 1/2  teaspoon  ground turmeric, divided
• 1  cup  long-grain parboiled rice (such as Uncle Ben’s)
• 1  teaspoon  olive oil
• 1  cup  chopped onion
• 1 red pepper, diced
• 1  teaspoon  chopped fresh or1/4 teaspoon dried thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Directions:

Bring broth, coconut milk, and 1/4 teaspoon turmeric to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; sauté 5 to 10 minutes, until soft. Season with salt, pepper, thyme, and remaining 1/4 teaspoon turmeric. Add rice to onion mixture, stirring to combine.

Serves  6.

Nutrition:

Substitutions:

To make this into a full meal, saute 2 cups of peeled and cubed butternut squash to the onion and pepper mixture and saute an additional 10 minutes. Then add a 15 ounce can of rinsed and drained black beans. Stir all together and serve.

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 3 ripe mangoes, peeled and finely diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped green onions
• Juice from 2 limes, about 1/4 cup
• 1 teaspoon honey
• Salt and freshly ground black pepper

Directions:

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Nutrition:

Substitutions:

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Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

• 1/2 cup malt or white vinegar
• 1 Scotch bonnet peppers (or habaneros), chopped (remove the seeds for a milder jerk)
• 1 red onion, chopped
• 4 green onion tops, chopped
• 5 cloves garlic, peeled
• 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
• 2 Tbsp olive oil
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 teaspoons ground ginger
• 1 tablespoon molasses
• 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
• 1/2 cup lime juice
• Salt and pepper

Directions:

Put vinegar, hot pepper, onion, green onion tops, garlic, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until smooth.

Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces.

Serves 6 to 8.

Nutrition:

Substitutions:

I used 5 pounds of boneless skinless chicken breast that I pounded out slightly. I marinated them overnight and then grilled them over medium high heat for 5 to 7 minutes per side. I didn’t baste them and did not use the remaining marinate for sauce. This served about 10 people.

Recipe courtesy of

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Ingredients:

• 4 bottles chilled dry red wine
• 2 cup brandy
• 1/2 cup orange liqueur
• 2 cup orange juice
• 1/2 cup superfine granulated sugar
• 1 oranges, cut into thin rounds
• 2 lemons, cut into thin rounds
• 2 limes, cut into thin rounds
• 4 cups cold club soda

Directions:

In a large punch bowl, combine the wine, brandy, orange liqueur, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the club soda. Serve in glasses over ice.

Nutrition:

Substitutions:

I used a Zinfandel and cherry brandy.

Recipe courtesy of Emeril Lagasse.

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.