I'll share my recipe, if you'll share yours, December 20, 2010

15 years ago

Double Broccoli Quinoa

3 cups cooked quinoa*

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup sliced or slivered almonds, toasted

1/3 cup freshly grated Parmesan

2 big pinches salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup heavy cream

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado

crumbled feta or goat cheese

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

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Comments (15)

patti43
15 years ago
Mornin' Laurel!

Tamale Meatballs (Appetizer) Southern Living 1980 Annual Recipes

1-1/2 lb. ground beef
2 c. cornbread, crumbled
1 (10 oz.) can mild enchilada sauce
1/2 tsp. salt
1 (8 oz.) can tomato sauce
1/2 c. (2 oz.) shredded Monterey Jack cheese

Combine beef, cornbread, 1/2 c. enchilada sauce and salt. Mix well and shape into 1" meatballs. Place on a 15x10" jellyroll an. Bake at 350 for 18 to 20 minutes or to desired doneness. Drain on paper towels. Combine remaining enchilada sauce and tomato sauce in a small sauce pan. Cook over low heat until thoroughly heated. Pour sauce over meatballs and sprinkle with cheese. Serve meatballs with toothpicks. Yield: about 7 dozen.
Jasdip
15 years ago
Wow you early-birds are up early. Did you have a coffee together?

Last nite I made this wild and brown rice salad as a side.
Delicious!!! I'm going to miss my wild rice when it's gone!

WILD RICE SALAD

1/4 tsp salt
3/4 cup brown rice, or brown basmati rice
1/2 cup wild rice
1 can sliced water chestnuts, drained
1 red pepper, diced
1 green pepper, diced
2 stalks celery, diced
1/2 cup raisins
1/2 cup diced red onion
1/2 cup toasted almonds
1/4 chopped fresh parsley

DRESSING:

1/3 cup orange juice
1 tbsp grated lemon rind
2 tbsp lemon juice
2 tbsp soy sauce
1 tbsp vegetable oil
1 large clove garlic, minced
1 tbsp rice vinegar
1/4 tsp salt

In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley. Toss.

In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.
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I'll share my recipe, if you'll share yours, December 13, 2010
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Comments (9)
English Breakfast In A Bun * Time 15 minutes * Serves 6 Ingredients * 1 cup of water at room temperature * 2 1/2 tbsp olive oil * 2 1/2 tbsp dried milk powder * 2 1/2 tbsp sugar * 1 1/2 tsp salt * 3 cups white bread flour * 1 1/2 tsp active dried yeast * For the filling: * 4-5 slices of bacon * 6 mushrooms, sliced * 3 medium sized tomatoes, sliced How to make it * To make the dough, place all of the ingredients in the bread pan in the order listed unless your bread machine directions say otherwise. * Place the pan in the bread machine making sure that the pan is in the locked position. * Close lid and select dough setting and press start. * If your bread machine has a quick dough setting choose that one. * To make the filling, fry the bacon for a few minutes on each side in a frying pan. * Add the mushrooms and then the tomatoes and fry until cooked. * Put the mixture to one side to cool. * When the bread cycle is complete, remove the pan and tip the dough onto a lightly floured work surface. * Knock back the dough and then divide into 6 or 9 equal sized pieces. * I made 6 equal sized portions and they were quite big! * Flatten each piece, then divide the crumbled bacon, mushrooms and tomatoes between the centers of each. * Brush round the edges of the dough with a little water, then bring them up around the filling. * Pinch together to seal. * Place join-side down on a lightly greased cookie sheet. * Cover loosely with a clean dish towel and leave in a warm place to prove for about 20 minutes. * Bake in a preheated oven at 220 degrees for 15 minutes if making 6 buns. * If making 9 buns bake for about 10-15 minutes. Sue
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I'll share my recipe, if you'll share yours, December 31, 2010
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Comments (7)
oh I have got to make that deviled egg dip, my husband will knock people out of his way to get to deviled eggs I swear! He would love that dip. Glenda we love the cracklin cornbread too! I also love cream cheese cornbread, so easy to do. make up your regular fave cornbread batter, pour half of it into your pan then drop dollups of soft cream cheese here and there in the pan, then pour the rest of the batter over that so the dollups are sandwiched in the batter, do not stir, bake as usual. When you bite in to the cornbread and hit a pocket of that warm cream cheese it is like heaven.
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I'll share my recipe, if you'll share yours, December 11, 2010
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Comments (8)
oh that does sound good patti43! I have found a lot of recipes on diabetes self management that I have tried and really enjoyed. I get the magazine also. recipes from Diabetes Self-Management this is one from there that I have been wanting to try but have not done so yet. We LOVE seafood. Spanish paella with shrimp and scallops Preparation time: 35 minutes 1 tablespoon olive oil 2 cloves garlic, minced 2 cups chopped onions 1 cup short-grain white rice 1 cup low-sodium chicken broth 1/2 cup dry white wine 1/2 cup water 1 1/2 tablespoons fresh-squeezed lemon juice 1/2 teaspoon paprika 1/2 teaspoon saffron 1/4 cup boiling water 4 small plum tomatoes, chopped 1/4 cup chopped fresh parsley 1 jar (4 ounces) roasted red peppers, drained and chopped 1/2 cup frozen peas, defrosted 10 large scallops 20 large shrimp, shelled and cleaned Heat olive oil in a large skillet or sautÃÂ© pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7Ã¯Â¿Â½"10 minutes until scallops and shrimp are done and rice is tender. Serve immediately. Yield: 7 cups Serving size: 1 cup Nutrition Facts Per Serving: Calories: 198 Carbohydrate: 12 g Protein: 28 g Fat: 3 g Saturated fat: 0 g Sodium: 89 mg Fiber: 2 g Exchanges per serving: 2 starch, 1 very lean meat Carbohydrate choices: 2
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I'll share my recipe, if you'll share yours, December 1, 2010
Q
Comments (3)
Caramel Crumb Biscuit (A Cookie) Ingredients: dough 8 oz (2 sticks) butter, softened 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla 2 1/2 cups all purpose flour Filling: 4 tbsp unsalted butter 1 tbsp corn syrup 1/4 cup dark brown sugar 1 (14 oz) can sweetened condensed milk Preheat oven to 350. Line a 9x13 inch pan with foil, then spray it thoroughly with baking spray. For the dough, beat the butter with the sugar and salt in the bowl of an electric miser with the paddle attachment on medium speed until soft and light 2 to 3 minutes. Add the vanilla. On the lowest speed beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is absorbed. Remove the bowl from the mixer and scrap 3/4 of the dough into the prepared pan. Use the palm of your hand to press the dough down evenly without compressing it too much. Chill the dough lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips and form crumbs. Set aside at room temperature. For the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. Allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Let rest for 5 minutes. Remove the dough lined pan from the refrigerator and scrape the slightly cooled filling onto the dough. Spread it evenly using an off-set spatula, then scatter the reserved crumb mixture over the top. Bake for 30 minutes until the filling is bubbling and is a deep caramel color and the dough is cooked through. Cool in pan until lukewarm, 15-20 minutes. Let it cool completely before cutting. Sue
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Jasdip
15 years ago
Here's the pic of the Wild Rice Salad..
Marilyn Sue
15 years ago
Plain Muffins

Preheat oven 425 degrees
Baking time 15 - 20 minutes

2 cups flour
2 teaspoons baking powder
2/3 teaspoon salt
4 tablespoons sugar
1 cup sweet milk
1 egg, well beaten
4 tablespoons melted butter or margarine

Sift or mix baking powder, flour, salt and sugar. Combine milk, beaten egg and melted butter. Combine the liquid ingredients with the dry ingredients. Stir only until all dry ingredients are moist. The secret of good muffins is not to stir them too much. Never beat. Pour into greased muffin pans. Yield 10 to 12 muffins. You can add at the end, one cup well drained, fresh blueberries or 3/4 cup well drained frozen blueberries.

This is from my cookbook, The Betty Furness Westinghouse cook book. I have had it for 57 years. These are my favorite muffins, nice and plain.

Sue
luckygardnr
Original Author
15 years ago
Jas, I may be up at a ridiculous hour, but only for an hour or so, then I go back to bed. Some night I'm gonna sleep through and you'll have to start this thread! LOL!
User
15 years ago
I'm making some haystacks today. I found this recipe when looking, I'll have to try this one too.

POTATO CHIP HAYSTACKS

1/2 cup cashews
1 can shoe string potato chips
6 oz chocolate chips
6 oz peanut butterscotch chips
2 tbls peanut butter

Melt chips and peanut butter in microwave stirring every 10 sec. (to prevent scorching). Add potato chips and cashews.
Drop by tbls. onto wax paper lined cookie sheet. Store in refrigerator and serve cold.
glenda_al
15 years ago
Here's another one, Joann:

Haystacks

1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup peanuts
2 cups chow mein noodles
Preparation:
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
Fudge and Candy
User
15 years ago
That's the one I made today Glenda, pretty good too.
Cricketm
15 years ago
These cookies are my family's favorite homemade cookies. A nurse gave me this recipe many moons ago. Try it ...it is so easy to make and you will not regret it.

Tasty Cookies

1 cup white sugar
1 cup brown sugar
1 cup corn oil (Mazola)
1 egg
2 sticks of butter (soften to room temperature)
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla
3-1/2 cups of flour
1 cup Rice Krispies
1 cup Quick Quaker Oatmeal

350 degrees 12 to 15 minutes

Blend all together. Add Rice Krispies and Oatmeal last.
glenda_al
15 years ago
patti the tamale meatballs sounds right up my alley! Saved it
patti43
15 years ago
Thanks Glenda, that's a real compliment coming from KT's Top Chef :-) Just a warning, I haven't made them so they may be icky. While I was typing it out I thought it might be good with sausage instead of hamburger. What do you think?
glenda_al
15 years ago
My first thought was bet if might be great with sausage.

I went searching after you posted the recipe and found this one. Yours and this one are close.

1 pkg. "JIFFY" Corn Muffin Mix
2 eggs
1/2 cup milk
2 cans (10 oz.) enchilada sauce
1/2 tsp. salt
2 Tbsp. diced onion
dash pepper
1-1/2 lbs. ground beef
1 tsp. garlic powder
2-1/2 cups shredded Monterey Jack cheese

--------------------------------------------------------------------------------

Preheat oven to 400Ã¯Â¿Â½ , grease 8" square pan.

Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350Ã¯Â¿Â½. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts
minnie_tx
15 years ago
SPECIAL REQUEST

Can you put your name at the end of your recipe? When I copy it I forget to go back and copy/paste your name Thanks in Advance
jgrande45_yahoo_com
15 years ago
This is the best SUPER BOWL nacho dip out there. These guys are nuts but they know their stuff!!! (www.secretnachos.com)

Here is a link that might be useful: zapatos con carne
dollydolots
15 years ago
Well I guess that's one way to make money!
Are you real?

I'll share my recipe, if you'll share yours, December 20, 2010

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I'll share my recipe, if you'll share yours, December 20, 2010

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