Recipes

Crepes a la orange

Crepes a la orange

Published by on November 8, 2016 | Leave a response

By
Stephanie Kinturi 

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 Crepes a la orange
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
  2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
  3. Place crepes on wax paper and cool completely.
  4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
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Cran­bran Muffins

Cran­bran Muffins

Published by on November 8, 2016 | Leave a response

By
Stephanie Kinturi

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 Cran­bran Muffins
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine dry ingredients first and then add wet ingredients. Stir by hand until  combined. (Be careful not to over mix as this will cause your muffins to be heavy)
  2. Spoon into greased muffin cups until 2/3rds full.
  3. Bake at 400 degrees for 15­20 minutes. If muffins are fuller, allow more time. Muffins are done when a toothpick inserted into the center comes out clean.
  4. Serve warm with fresh fruit, and orange juice.
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Cranberry­ Orange Scones

Cranberry­ Orange Scones

Published by on November 8, 2016 | Leave a response

By
Stephanie Kinturi 

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 Cranberry­ Orange Scones
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
  2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
  3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
  4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
  5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
  6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.
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Puff Pastry Hearts with Strawberries and Cream

Puff Pastry Hearts with Strawberries and Cream

Published by on November 8, 2016 | Leave a response

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 Puff Pastry Hearts with Strawberries and Cream
Prep Time 30 min
Cook Time 15 min
Servings
Ingredients
Prep Time 30 min
Cook Time 15 min
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place the thawed pastry dough onto a lightly floured  surface. Smooth any lumps or cracks with a rolling pin. Using the cookie cutter, cut out heart shapes and place onto an ungreased cookie sheet. (I was able to get  10 hearts out of one sheet but this will vary based on the size of cookie cutter.)
  2. Bake for 10­15 minutes until pastry is puffed and golden. Remove from the heat  and transfer hearts to a wire rack. Cool completely.
  3. While pastry is baking, stir in honey with sliced strawberries to sweeten. Refrigerate to allow flavors to combine and berries to render juices.
  4. Once hearts are cooled, use a knife and hearts in half like sandwiches. Be careful  as pastry is very delicate.
  5. Melt the Nuttela for 30 seconds in the microwave. Spread the nuttela between  each heart to make a sandwich.
  6. Put 2­3 heart sandwiches on each plate. Spoon strawberries around the pastry.
  7. Add a dollop of whipped cream on top. Dust with powdered sugar and garnish  with a sprig of fresh mint.
  8. Eat immediately.
Recipe Notes

Tools­ heart shaped cookie cutter, and a fine sieve for dusting the powdered sugar

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Hummus with Seasonal Vegetables in Lemon Vinaigrette

Published by on November 8, 2016 | Leave a response

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 Hummus with Seasonal Vegetables in Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Cuisine Middle Eastern
Prep Time 20 min
Servings
Ingredients
Humus
Lemon Vinaigrette
Instructions
Humus
  1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
  2. Set aside. Hummus is better served at room temperature.
  3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc
Vinaigrette
  1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.
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Bruscetta

Published by on November 8, 2016 | Leave a response

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 Bruscetta
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Cuisine Italian
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Place bagette slices onto a cooking sheet. Brush tops liberally with ¼ cup of olive oil. This will allow the bread to brown.
  2. Bake the bread in the oven for approx 15 minutes or until edges are browned.  Remove from heat.
  3. Meanwhile, combine the tomatoes, garlic, salt, pepper, olive oil and vinegar. Mix  well. Set aside
  4. Top the toasted bread with the tomato mixture, including the liquid. Garnish with  the parmesan cheese.
  5. Return to the oven for an additional 5­7 minutes to allow cheese to melt and  tomatoes to warm. Serve immediately
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Black Bean and Corn Salsa

Published by on November 7, 2016 | Leave a response

by Stephanie Kinturi

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 Black Bean and Corn Salsa
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Cuisine Mexican
Prep Time 10 min
Servings
Ingredients
Instructions
  1. Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
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“Schnapped” Peaches Over Angel Food Cake

Published by on November 7, 2016 | Leave a response

by Stephanie Kinturi

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 "Schnapped" Peaches Over Angel Food Cake
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Melt the butter in a large skillet over medium heat. Add the peaches and toss to  coat evenly with the butter. Sprinkle the brown sugar over the peaches. Cook for 5­10 minutes or until peaches start to soften.
  2. Drizzle the liquor over the peaches. This will cause the sauce to bubble and  thicken. Remove from heat and top the cake with the warm peaches and sauce.
  3. Top the peaches with a dollop of whipped topping and sprinkle some ground  nutmeg on top.
  4. Serve immediately.
Recipe Notes

**Canned peaches may be substituted, however they must be drained and rinsed of any syrup before using.

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Shrimp Tacos With Citrus Cabbage Slaw

Shrimp Tacos With Citrus Cabbage Slaw

Published by on November 7, 2016 | Leave a response

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 Shrimp Tacos With Citrus Cabbage Slaw
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
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Roast Salmon and Vegetables

Published by on November 7, 2016 | Leave a response

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 Roast Salmon and Vegetables
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 10 min
Cook Time 55 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F.
  2. Cut each fennel bulb in half lengthwise, then cut each half into 6 wedges. In a roasting pan or large baking dish, combine the fennel, tomatoes, garlic, lemon, oil, 1 1/2 teaspoons of the salt, 1/4 teaspoon of the pepper, and the thyme. Spread the mixture into a single layer. Roast until the fennel is tender, about 40 minutes.
  3. Season the salmon with the remaining salt and pepper. Remove pan from oven and place the fillets on top of the vegetable mixture. Return to oven and roast until the fillets are the same color throughout and flake easily, about 12 minutes, depending on thickness. Remove and discard the lemon before serving.
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