Recipes

[kate2357]

Wild Rice Salad with Green Goddess TAHINI - From Something Nutritious

INGREDIENTS
1 cup uncooked wild rice blend
1/2 tsp salt

Roasted Sweet Potatoes
2 medium sweet potatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cinnamon

Salad Toppings
1/3 red onion, thinly sliced
1/3 cup finely chopped walnuts
1/2 cup pomegranate seeds
2-3 cups arugula
1/2 cup crumbled feta or goat cheese

Green Goddess Tahini
1/2 cup TAHINI (sesame paste)
1/2 cup + 2 tbsp water
2 tbsp olive oil
2 cloves of garlic
1/3 cup parsley
1/3 cup basil
1/4 cup mint leaves
1 tsp honey
Juice from 1/2 lemon, about 2 tbsp
Salt to taste, about 1/2 tsp

Directions
Preheat your oven to 375 F.
Rinse the sweet potatoes and cut them into cubes. Toss them together with the 2 tbsp of olive oil, salt, garlic powder and cinnamon. Bake for 45 minutes, flipping halfway through.

Prepare your rice as instructed on package. Once ready, set aside.
While the rice and the sweet potatoes cook, prepare your green tahini sauce by blending all of the sauce ingredients together in a blender until smooth. Add more water by the tablespoon if needed to thin it out.
Once the rice is ready, season it with salt.

Transfer your rice to a large shallow serving dish, and start layering your toppings starting with the arugula, then sweet potatoes, onions, feta cheese, walnuts, and pomegranate seeds.

When ready to serve, drizzle your tahini dressing over the top, and serve the dish cold or at room temperature! I suggest mixing the tahini in only when ready to serve.

Leftovers will stay fresh in the fridge for up to 1 week. Store the rice mixture in an airtight container, and the tahini in a separate container.

oops ... edited to add

NEXT INGREDIENT OR RECIPE NAME STARTS WITH U or your choice of recipe.

[house_cat]

       Sweet Cherry Upside Down

          or Downside Up Cake

• 1/3 cup butter, cubed
• 2-1/4 cups sugar, divided
• 1 pound fresh dark sweet cherries, pitted and halved (about 2 cups)
• 3/4 cup shortening
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups 2% milk

1. Preheat oven to 350°. Place butter in a 13"x 9" bakingpan; heat in oven until butter is melted, 2-3 minutes. Remove pan from oven; tilt carefully to coat bottom and sides with butter. Immediately sprinkle with 3/4 cup sugar. Arrange cherries in a single layer over sugar, cut side down.
2. In a large bowl, cream shortening and remaining 1-1/2 cups sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Batter may appear curdled. Spoon over cherries.
3. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Oh, dear! I just happen to have a bag of frozen cherries in my freezer. If I'm not called to work tomorrow I'll be making this 🍒

                                    

[walker]

@house_cat .....😂😂😂....how did you do that?  Funny!

Recipe sounds yummy too!

NEXT .... V any which way you see it....recipe or

               ingredient....

[house_cat]

@walker 

Just a little teacher magic... it's fun to mess with the kids!

[kate2357]

I actually like to use Velveeta once in awhile for dips and casseroles...melty goodness.

Rotel Chicken Spaghetti - From Let's Dish Recipes

INGREDIENTS
3 boneless, skinless chicken breasts (or rotisserie chicken)
1 can (10.75 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes with green chilis
1 clove garlic, minced
1/2 tsp. onion powder
1 tablespoon butter
1 (8 oz.) brick VELVEETA cheese, cubed
8 ounces spaghetti, cooked and drained
Salt and pepper, to taste

INSTRUCTIONS
Preheat oven to 350 degrees.
Cut chicken into bite size pieces.

In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.

Cook over medium-high heat until chicken is no longer pink.

Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti. Season with salt and pepper, to taste.

Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.

NEXT INGREDIENT OR RECIPE NAME STARTS WITH W

[Zhills]

WHITE PECAN PIE

Filling:

2 Eggs

1 Cup Sugar

1 tsp Flour

1 Cup Sour Cream
¼ tsp Lemon juice

Brush pie crust with egg white. Pour in Filling and top with pecans.

Bake at 350° 40-50 minutes. Let stand before serving.

Great Summertime Pecan Pie!

Next ingredient starts with an X, or your choice!

[kate2357]

Okay ... X is hard ingredient to find, so all the way to Great Britain for this recipe. Thus everything is in metric system. It does look good tho..

GLUTEN-FREE VICTORIA SPONGE CAKE RECIPE – BEST EVER! - From Becky Excell

Ingredients
FOR THE SPONGE
225 g gluten free self raising flour
1 tsp baking powder (ensure it's gluten free)
1/4 tsp XANTHAN gum
225 g margarine / spread / softened butter (dairy free if necessary)
225 g caster sugar
4 eggs
1 tsp vanilla extract

FOR THE BUTTER CREAM ICING
500 g icing sugar
250 g margarine / spread / butter (dairy free if necessary)
1 tsp vanilla extract

YOU'LL ALSO NEED...
raspberry or strawberry jam
fresh raspberries (optional)
icing sugar (for dusting on top)

INSTRUCTIONS
Prepare 2 circular cake tins (mine are 20cm) - grease them and cut a circle of parchment paper to sit in the bottom. Preheat your oven to 160C Fan.

Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).

Divide the mixture between the two tins evenly.

Bake for around 30 minutes until golden (remember never to open the oven until you think they are definitely done). To check if the sponges are cooked, insert a skewer and if it comes out clean, it's done!

Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

Whilst the sponges are cooling, make your buttercream. Start by adding your margarine / spread / butter to a bowl and cream it together. This can be done by hand or with an electric hand whisk.

Once creamed, gradually add your icing sugar - it seems like a lot but it will all incorporate itself.

Add your vanilla extract and mix once more.

To decorate, spread jam on the bottom layer of the cake. If you want to pipe your buttercream, place it in a piping bag and pipe a dollop followed by a raspberry and continue this around the edge. Then in the centre, just pipe lots of extra dollops of buttercream. Place your second sponge on top.

If you don't want to pipe your buttercream, spread your buttercream on one of your sponges, jam on the other and sandwich them together (you can also add fresh raspberries on top of the cake if you want).

Dust with a little icing sugar on top. Enjoy!

NEXT INGREDIENT OR RECIPE NAME BEGINS WITH Y or your choice of any recipe.

[house_cat]

@kate2357 

Thanks for the GF recipe. One of my sons can no longer tolerate gluten. He didn't have issues as a child, but I understand that's not unusual.  In any case, we stick to homemade ice cream cake and cheesecakes, because I haven't had luck with GF recipes.  However, I happen to have an unopened package of Xantham Gum in my pantry so I might have to surprise him with this.  I don't have self-rising flour, but I'm sure there's a way around that if I Google substitutes.

NEXT INGREDIENT OR RECIPE NAME BEGINS WITH Y or your choice of any recipe.

[walker]

Veggie Fajitas

1 small zucchini, thinly sliced

1 medium YELLOW SUMMER SQUASH, thinly sliced

1/2 lb. fresh mushrooms, sliced 

1 small onion, sliced

1 medium carrot, julienned 

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

8 flour tortillas (8"), warmed

2 cups shredded cheddar cheese

1 cup sour cream

1 cup salsa

In large cast-iron or other heavy skillet, sauté the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes.  Using slotted spoon, place 1/2 cup vegetable mixture down the center of each tortilla.  Sprinkle with 1/4 cup cheese, top with sour cream and salsa.  Fold in sides and enjoy! 

NEXT .... INGREDIENT OR RECIPE USING LETTER Z

[kate2357]

ZUPPA toscana -From Cafe Delites

INGREDIENTS
1 tablespoon olive oil
1 pound mild Italian Sausage casings removed
4 oz (125 g) diced bacon
1 large onion chopped
6 cloves garlic minced
1/2 cup dry white wine optional
1 1/2 quarts (1.5 litres) low-sodium chicken broth
5 Russet potatoes scrubbed, rinsed and sliced into 1/4-inch slices*
1 cube beef bouillon crushed
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon ground fennel
1 teaspoon red chili flakes optional — adjust to your taste
1 1/2 cups half and half or heavy/thickened cream
3 cups chopped kale hard stems removed (substitute with baby spinach leaves or Swiss chard)
Fresh shredded parmesan cheese for serving
1 tablespoon cornstarch (optional -- for a thicker soup) 

INSTRUCTIONS
Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.

Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.

Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.

OPTIONAL: Add the wine and let reduce to half (about 2 minutes).

Increase heat to high, pour in the chicken broth and bring to a boil.

Season broth with crushed bouillon, salt, pepper, fennel and chili flakes.

Add the potatoes and boil until fork tender (about 10 minutes).

Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.

NEXT INGREDIENT OR RECIPE NAME STARTS WITH A or your choice of any recipe