4 Oz goat cheese 1/2 c buttermilk 2 T cider vinegar 1 T honey 1 t salt Purée and refrigerate
Category: Recipes
Spaghetti Squash Salad #2
by •
This brightly flavored salad adds a nice touch to any meal!3-4 pounds spaghetti squash baked, seeded and shredded (about 4-5 packed cups of cooked squash shreds) 1/2 lb good ripe cherry or grape tomatoes, sliced in half The dressing juice of 1 large or 2 small lemons 2 tablespoons rice wine vinegar Good quality extra-virgin olive oil Additions…
Congo Squares
by •
Congo Squares were very popular a few years ago. I almost forgot about them until I ran across a recipe for a blondie that looked very familiar. I remembered congo squares and immediately went to the grocery store to buy the ingredients!3/4 cup butter, melted 2 1/4 cups packed light brown sugar 3 eggs 2 3/4 cups all-purpose flour…
Black Bean Quinoa Chili
by •
I found this recipe on line last week and was immediately intrigued by the cooking instructions: put all ingredients in a pot and boil for an hour. The result is as fantastic as it is easy! Thanks to Lee Hersh and her Fit Foodie Finds blog for sharing this with the Ginhill family! 3 can…
Scented Rice
by •
1 cup rice 1.5 cups water 1 tsp. salt 4 whole cardamom pods 4 whole cloves 1 tsp turmeric 1/2 raisins (optional) Scented rice is served with chicken curry. Mix all ingredients in a pot deep enough so the rice does not boil over. Bring to a boil then reduce heat to low for…
Rupen Rao’s Chicken Curry
by •
Rupen Rao is a well known local chef, restaurant owner, and teacher. This recipe includes great advice on some basic techniques unique to Indian cooking. This recipe will serve 4-6 people.Rupen says, “When one makes the basic chicken curry, its a gateway to learning the base of Indian cooking, which is: 1) Add fat, saute…
Welch Frying Pan Cookies
by •
Ingredients 3½ cups flour 1¼ cups sugar 1 Tablespoon salt 3 teaspoons ground nutmeg 3 teaspoons baking powder ½ cup shortening, at room temperature ½ cup butter, at room temperature ½ cup raisins 2 eggs ¼ cup milk Directions Mix dry ingredients in a large bowl. Mix the shortening and butter into the dry ingredients to make a soft…
Nutty Granola
by •
Ingredients 3 cups regular oats 1 cup shredded coconut 1 cup chopped almonds 1 cup chopped walnuts 1 cup chopped pecans 1 cup sunflower seeds ½ cup honey ½ cup canola oil ½ teaspoon salt ½ teaspoon cinnamon Directions Combine dry ingredients in a large bowl. Heat honey gently until it is very liquid, then combine honey, oil, cinnamon,…
Evelyn’s Turkey Salad
by •
This recipe came from Rick’s mother, Evelyn Tucker, who made Turkey Salad every year from leftover turkey after Thanksgiving and New Year’s Day. This is Rick’s best recollection of the recipe; it wasn’t written down anywhere. Ingredients Leftover turkey, both white and dark meat (I prefer half-and-half), cut into oblong pieces about 1/2 to 3/4…
Shrimp and Grits
by •
Ingredients 1 cup coarsely ground grits 2 cups water 2 teaspoons salt 2 cups whole milk 2 pounds uncooked shrimp, peeled and deveined Salt to taste 1 pinch cayenne pepper, or to taste 1 lemon, juiced 1 pound andouille sausage ¼ lb country ham (or cured ham or bacon) cut into small cubes 1 green bell pepper, chopped 1 red bell pepper, chopped 1 yellow bell…
Curried Chicken Balls
by •
From Howard Dixon Ingredients ¼ lb creamed cheese, softened 2 Tablespoons of mayonnaise 1 cup chopped (boiled) chicken 1 Tablespoon mango chutney (chopped) found the jellies and sauces section 1 cup blanched almonds lightly toasted and then chopped ½ teaspoon salt 1 Tablespoon curry powder ½ cup grated coconut (the bakers’ sweetened coconut is okay) Directions Chop chicken…
Flourless Chocolate Cake
by •
From Cathy Furlong and Larry Kahn I realize the recipe calls for 10″ tins; however, I like the texture of the cake when I follow the same cooking instructions but use five 6″ cake tins for two recipes. (One recipe makes 2.5 6″ tins, so I usually make two recipes at a time– making 5…
Walnut Endive Salad
by •
Ingredients 1 small garlic clove, minced and mashed into a paste with ½ teaspoon salt 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon mayonnaise ¼ pound piece of Parmesan, diced into 1/8-inch cubes (about 1 cup) ½ cup finely chopped celery 1 cup walnuts, toasted lightly lightly and chopped fine ¼ cup finely chopped…
Grits Pound Cake
by •
Ingredients Cooking spray 1 tablespoon stone-ground white cornmeal 2 cups sugar, divided 2/3 cup butter, softened 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 5 large egg yolks 1 cup low-fat sour cream 2 cups all-purpose flour ½ cup stone-ground white cornmeal ½ cup stone-ground white or yellow grits ½ teaspoon salt ½ teaspoon baking soda 5 large egg whites Preparation Preheat oven to 325°. Coat a 10-inch tube pan with…
Fish Pie Picardie
by •
Ingredients 1½-2 lbs haddock or other firm white fish 8-10 large scallops 12-15 medium/large shrimp 1 cup milk 2 Tablespoon butter 2 Tablespoon canola/vegetable oil (not olive oil) 1 cup cider (you can replace the cider with 1 cup white wine or 1/3 cup sherry or calvados and 2/3 cup water) ¼ cup flour ½ teaspoon salt…
Beans and Greens
by •
Ingredients Bunch kale, stemmed and washed in two changes of water 3 Tablespoons extra virgin olive oil 1 medium onion, chopped 1 carrot, chopped 1 rib celery, chopped 4 garlic cloves, minced 1 2/3 cups white beans (¾ pound) or dried lima beans, picked over and soaked for at least four hours and drained 1…
BBQ Sauce
by •
Ingredients ¾ cup vinegar 1½ cup water 1½ teaspoon pepper 1½ Tablespoon salt ½ cup brown sugar 2 Tablespoon prepared mustard ½ teaspoon cayenne 3 thin slices of lemon 3 onions, sliced 1½ cup ketchup ¼ cup Worcestershire sauce Directions Mix all ingredients except ketchup and Worcestershire sauce and bring to a boil. Simmer for 10 minutes. Add the ketchup…
Carrot and Coriander Soup
by •
Ingredients 1Tablespoon vegetable oil 1 onion, chopped 1 lb carrots, washed and sliced 1 clove garlic, crushed 1 teaspoon (5 ml) ground coriander 2 pints vegetable stock 3 Tablespoon chopped fresh coriander A squeeze of lemon juice Freshly grated nutmeg to taste Salt and freshly ground black pepper Single cream to serve if liked Directions…
Shrimp Creole
by •
Ingredients 2 lbs. peeled and deveined shrimp or mixed seafood (frozen shrimp or seafood may be substituted but it should be thoroughly thawed and drained) 2 Tablespoons butter 1 Tablespoon vegetable oil 1 large onion, finely chopped 2 ribs of celery, finely chopped 1 small green pepper, finely chopped 2 Tablespoons Creole Seasoning 2 Tablespoons tomato paste 2…
Beans and Greens
by •
Ingredients 1 bunch kale, stemmed and washed in two changes of water 3 tablespoons extra virgin olive oil 1 medium onion, chopped 1 carrot, chopped 1 rib celery, chopped 4 garlic cloves, minced 1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained…