Creamed Brussels Sprouts w/Mustard & Shallots

 

Creamed Brussels Sprouts w/Mustard & Shallots
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 1 lb brussels sprouts
  • ½ tsp PeachDish Salt
  • 2 tbsp Olive Oil
  • 2 tbsp. butter
  • 1 medium shallot
  • 1 garlic clove
  • 2 tbsp. grain mustard
  • 1 tbsp. sherry vinegar
  • ½ cup cream
  • parsley
  • oregano
Instructions
  1. Pre-heat oven to 400
Prepare mise en place
  1. Trim loose leaves and stems from Brussels sprouts then half lengthwise
  2. Peel, halve and thinly slice shallots
  3. Peel and thinly slice garlic
Roast Brussels sprouts
  1. In a medium bowl, combine Brussels Sprouts, ½ tsp PeachDish Salt and olive oil then toss well to coat.
  2. Spread in a single layer on a heavy baking dish.
  3. Bake 20-25 minutes, or until Brussels sprouts are fork-tender and slightly browned.
Prepare sauce
  1. Heat a skillet over medium heat and add the butter.
  2. When butter is melted, add shallot and garlic, and cook for about 5 minutes, until shallot begins to become translucent.
  3. Add the mustard and vinegar, and stir well to combine.
  4. Stir in the cream and bring to a simmer
Serve
  1. Add Brussels sprouts to the skillet and stir to coat with sauce.
  2. Season to taste with PeachDish Salt.
  3. Transfer to a serving bowl, and top with parsley and oregano

 

Instant Pot Black Beans and Rice

 

Instant Pot Black Beans and Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Ingredients
  • 1 cup diced onion
  • 4 cloves of garlic, crushed and minced
  • 2 cups brown rice
  • 2 cups dry black beans
  • 9 cups water
  • 1 teaspoon salt
  • 1-2 limes (optional)
  • Avocado (optional)
Instructions
  1. Dump diced onion and garlic into the Instant Pot liner.
  2. Add the brown rice and black beans.
  3. Pour the water into the pot liner and add the salt.
  4. Secure the lid with the vent sealed.
  5. Select Manual, using the arrows decrease time to 28 minutes.
  6. Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to naturally release. (I let it set for 20 minutes before opening the lid.)
  7. Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of avocado for garnish.

 

Amaretto Peach Cheesecake
 
Ingredients
Crust
  • 3 tablespoons margarine
  • ⅓ cup granulated sugar
  • 1 egg
  • ¾ cup flour
Filling
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • 3 eggs
  • 1 (16 ounce) can peach halves, drained and puréed
  • ¼ cup almond flavored liqueur
Instructions
  1. Combine margarine and sugar until light and fluffy.
  2. Blend in egg.
  3. Add flour; mix well.
  4. Spread dough onto bottom of a 9-inch spring form pan.
  5. Bake at 450 degrees F for 10 minutes.
  6. Combine cream cheese, sugar and flour, mixing at medium speed of electric
  7. mixer until well blended.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Add peaches and liqueur; mix well, Pour over crust, Bake at 450 degrees F for 10
  10. minutes.
  11. Reduce oven temperature to 250 degrees F. Continue baking for 65 minutes.
  12. Loosen cake from rim of pan; cool before removing rim of pan.
  13. Chill.
  14. Garnish with peach slices and sliced almonds, toasted, if desired.

 

Treebeard’s Red Beans

TREEBEARDS' RED BEANS
 
If one dish is synonymous with Treebeards, it's our red beans and rice. The secret to making a great pot of red beans is to avoid stirring them as much as possible. The beans will get very soft as they cook, and stirring them will eventually turn them into mush. If you like your beans thicker remove the cover during the last 30 minutes of cooking or, when the beans have cooked, remove ½ cup of beans, mash, return to the pot and gently heat
Author:
Ingredients
  • 1 pound dried light red kidney beans
  • 2 quarts water
  • 2 medium onions, chopped
  • 2 stalks celery with leaves, chopped
  • ½ large bell pepper, chopped
  • 21/2 teaspoons 'salt
  • 11/2 teaspoons thyme
  • 11/2 rounded teaspoons oregano
  • 11/4 teaspoons garlic powder
  • ¾ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound smoked sausage, cut into ½-inch slices
  • shredded Cheddar cheese, optional
  • chopped green onions (including tops), optional
Instructions
  1. Wash and drain red beans. In 4 quart saucepan add 2 quarts of cold water
  2. and red beans. Soak overnight. Or, in 4 quart saucepan, add 2 quarts of
  3. cold water and red beans; bring to boil. Cover, heat and simmer
  4. for 2 minutes. Remove from heat and let stand 1 hour before continuing.
  5. Do not drain water.
  6. Add onions, celery and bell pepper to red beans and bring to boil. Cover,
  7. reduce heat and simmer about 11/2 hours until red beans are soft and begin
  8. to thicken. Do not stir red beans more than necessary or they will get
  9. mushy.
  10. Stir in seasonings and sausage. Simmer 30 minutes more or until red beans
  11. are tender.
  12. Serve over hot rice and top with shredded cheddar cheese and chopped
  13. green onions, if desired.
  14. Serves 6.

 

TREEBEARDS’ SHRIMP

 

TREEBEARDS' SHRIMP
 
Ingredients
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ cup vegetable oil
  • 6 tablespoons chopped green onions (including tops)
  • 1 teaspoon fish sauce*
  • *available in the Asian section of your grocers
Instructions
  1. Combine spices and sprinkle over cleaned shrimp and toss to coat. Set
  2. aside.
  3. In large skillet over medium-high heat, heat oil. When hot, add chopped
  4. green onions and fish sauce. Add seasoned shrimp and cook, tossing
  5. constantly, until shrimp are pink and opaque and cooked through, being
  6. careful not to overcook

Artichoke Dip (easy)

 

Artichoke Dip (easy)
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 2 cups Mayo
  • 2 cups Parmesan or Asiago cheese, shredded
  • 2 c ups Canned artichoke hearts (water, not oil)
Instructions
  1. Use the food processor to chop/puree the artichoke.
  2. Mix in blender or mixer
  3. Bake at 350ish until browned on top

 

Cheddar Pecan Wafers

 

These tiny cheddar biscuits are a delicious snack for cocktail parties. Beware – once you start, it’s difficult to stop.

Cheddar Pecan Wafers
 
Prep time
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Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 100
Ingredients
  • 1 lb butter, softened
  • 1 lb sharp cheddar cheese, shredded
  • 1 cup chopped pecans, toasted
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt
  • 4½ cups Flour
Instructions
  1. In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended. Gradually mix in flour, using your hands to work in the last bit. The result will be a stiff dough much like shortbread. Form the dough into logs about 1 inch thick, and 10 inches long. Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the chilled logs of dough, and slice into ¼ inch thick rounds using a sharp knife. Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
  3. Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. Allow wafers to cool for 1 minute before removing from the pan.
Notes
The logs of dough freeze really well so you can keep some in the freezer to make as needed.
Nutrition Information
Serving size: 1 Calories: 74

 

Shrimp Sushi

I’m not usually much of a sushi eater but one of my G+ friends posted this and it looked pretty good. Being made with cooked shrimp means I’m much more likely to try it than most of the other types of sushi.

Note: the sriracha is said to be pretty spicy so you may want to adjust the amounts to taste.

 

Shrimp Sushi
 
Author:
Recipe type: Main Course
Cuisine: Asian
Ingredients
Rolls
  • Sushi Nori (Roasted Seaweed)
  • Rice (I use special sushi rice found in the Asian isle)
  • Rice Vinegar
  • Shrimp
  • Cream Cheese
  • Cucumber
  • Garlic
  • Sriracha
  • Sesame Oil
  • Flour or Panko
Spicy Sauce
  • Sriracha
  • Mayo
  • Sesame Oil
Instructions
Cooking
  1. Steam the Shrimp
  2. Cook the rice (read the pack for directions)
  3. Take steamed shrimp and place in frying pan. -Add a 2 tablespoons of sesame oil.
  4. Add Garlic
  5. Add Flour or Panko (If flour just a small handful to "lightly coat" shrimp) (If panko you may do it by taste)
  6. Squeeze in Sriracha also by taste depending on how spicy you want your shrimp.
  7. Cut Cucumber in thin strips.
Rolling
  1. Place down sheet of Nori
  2. Use prepared rice to make a layer over top of the nori. Depending on how much rice you like in your rolls you can do a thin layer or a thick layer.
  3. Place your cream cheese, shrimp, and cucumber in 3 separate rows parallel to the direction you will be rolling.
  4. When rolling make sure to get a tight grip in it and make sure you tuck in the food as you roll it so it doesn't slip out. (If that makes sense)
  5. Once rolled use a little warm water to seal the roll.
  6. Cut roll to your liking in slices.
Sauce:
  1. /2 cup mayo
  2. tablespoons sriracha
  3. Splash of sesame oil

Linda’s Applesauce

The recipe as originally given to me:

 8-10 lbs of apples.  Linda uses Macs. we prefer N.Y. State Cortlands

1lb.  brown sugar
2 tbs cinnamon (approx)

peel, etc then run through food processor until coarsely chopped. Melt a little butter in large sauce pan, add apples cinnamon and brown sugar.  Cook over medium heat at least 20-30 minutes.

 

 

What I’m doing today:

Put a half dozen cinnamon sticks at the bottom of a crockpot

Add a mix of apples peeled, cored, quartered;  ~8lbs after quartering and sampling

Slice up one stick of butter and scatter throughout

Mix 8 oz of dk brown sugar w/2 heaping tablespoons of cinnamon – I used one each Ceylon (sweet, recommended for apple dishes) and Vietnamese (a very strong sharp taste, reminiscent of the cinnamon oil we used to use on toothpicks) and mix it.

Cook for hours

Note:  The apples didn’t all fit, so cooked down some, and then added the rest.  Sprinkled some more cinnamon on top as a result, and stirred now and then.  Also sprinkled on a spice blend with allspice, clove, ginger, nutmeg

Since cortlands and macs weren’t available, the apples were a mix of sweet and tart – could have cut the sugar back a bit more, also I think a half stick of butter would have sufficed.    This didn’t quite fill 4 mason jars; last time we filled all 4, w/a bit extra, and I think we’d bought a 10 lb bag

 

Chewy Ginger Molasses Cookies Recipe

 

Chewy Ginger Molasses Cookies Recipe
 
Recipe type: Dessert
Ingredients
  • 1½ cups butter (cold but smooshy)
  • 2 cups sugar – 1 cup white, 1 cup dark brown
  • ½ cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 tablespoon Vietnamese cinnamon
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 2 tsp. ginger
  • 2 tsp galangal
  • 1 tsp. salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together flour, soda, spices and salt. Set aside.
  3. With an electric mixer, beat together butter and sugar until combined.
  4. Add in the eggs and molasses, and beat until combined.
  5. Slowly add in the dry ingredient mixture until combined.
  6. Roll the dough into small balls (about 1″ in diameter).
  7. Place on cookie sheet, and bake for about 8-10 minutes.
  8. Once they are done, remove from the oven and let cool for a minute or two then transfer to wire racks to cool completely.