https://www.lee.org/r/index.php?title=Special:NewPages&feed=atom&hideredirs=1&limit=50&offset=&namespace=0&username=&tagfilter=&size-mode=max&size=0Recipes - New pages [en]2024-03-29T14:47:59ZFrom RecipesMediaWiki 1.33.0https://www.lee.org/recipes/Sesame_Orange_ChickenSesame Orange Chicken2024-02-12T02:14:17Z<p>Lee: Created page with "test"</p>
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<div>test</div>Leehttps://www.lee.org/recipes/Swedish_Meatballs_and_Brown_SauceSwedish Meatballs and Brown Sauce2023-11-05T02:47:46Z<p>Lee: Created page with "Abigail and I made some really terrific brown sauce for our Ikea Swedish Meatballs on 11-4-23. Make the roux: Put '''5 tbsp flour''' and '''5 tbsp butter''' in a saucepan. Co..."</p>
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<div>Abigail and I made some really terrific brown sauce for our Ikea Swedish Meatballs on 11-4-23.<br />
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Make the roux: Put '''5 tbsp flour''' and '''5 tbsp butter''' in a saucepan. Cook on medium high for about 7 minutes, stirring and scraping constantly until it turns brown.<br />
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add '''12 ounces beef stock, 1-2 tsp Oaktown Spice Shop Breakfast Sausage Seasoning, 1/2 tsp Trader Joes Umami Seasoning Blend, a little garlic salt, a little dill'''.<br />
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Keep stirring til mixed and thick. Add warm/hot '''Swedish Meatballs''' and keep warm for a few minutes.<br />
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The Breakfast Sausage Seasoning was key, giving it a tingle on the tongue! It's got sage, white pepper, red chile peppers, garlic, onion, smoked paprika, chipotle, and nutmeg. The Umami Blend also added a lot!</div>Leehttps://www.lee.org/recipes/ChallahChallah2022-01-31T16:57:49Z<p>Lee: Created page with "Shara learned how to make some amazing Challah in the fall of 2021, the braidwork and color were just phenomenal as I saw on Facebook. I'm sure they tasted amazing but we're o..."</p>
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<div>Shara learned how to make some amazing Challah in the fall of 2021, the braidwork and color were just phenomenal as I saw on Facebook. I'm sure they tasted amazing but we're on opposite coasts. She gave me her recipe<br />
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https://www.lee.org/r/images/b/b6/Chanis.pdf</div>Leehttps://www.lee.org/recipes/WafflesWaffles2021-10-28T06:41:52Z<p>Lee: Created page with "https://www.cuisinart.com/recipes/breakfast/basic-waffles---8-waffles/ INGREDIENTS<br> * 2 cups all-purpose flour * 2 tablespoons granulated sugar * 1 tablespoon baking pow..."</p>
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<div>https://www.cuisinart.com/recipes/breakfast/basic-waffles---8-waffles/ <br />
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INGREDIENTS<br><br />
* 2 cups all-purpose flour<br />
* 2 tablespoons granulated sugar<br />
* 1 tablespoon baking powder<br />
* ½ teaspoon baking soda<br />
* ½ teaspoon salt<br />
* 1¾ cups reduced fat milk<br />
* 6 tablespoons vegetable oil<br />
* 2 large eggs<br />
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INSTRUCTIONS<br><br />
Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter rest 5 minutes before using. Preheat your Cuisinart ® Waffle Iron on setting #3. When preheated, green indicator light will illuminate. Pour ⅓ cup batter onto the center of the lower grid; spread batter using a heatproof spatula to within ½ inch of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. You may keep waffles warm until ready to serve in a 200° F oven.<br />
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NUTRITIONAL INFORMATION<br><br />
Calories 214 (44% from fat) • carb. 24g • pro. 6g • fat 10g • sat. fat 2g • chol. 46mg • sod. 280mg • calc. 71mg • fiber 1g<br />
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Made 10-16-21.<br />
They came out good looking but not crisp. Next time, instead of stacking in the toaster oven at 150, try laying out on a big sheet in the big oven at 200!<br />
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Megan said it was too sweet, especially when strawberries and blueberries were added. Try 1 tablespoon sugar and/or no fruit</div>Leehttps://www.lee.org/recipes/Pork_Chops_with_Fig_and_CabbagePork Chops with Fig and Cabbage2021-02-13T23:50:04Z<p>Lee: Created page with "We got this from Sunbasket mealkits January 2021 Sunbasket image Megan's notes 1-24-21 -we all liked this one! -Abigail espec..."</p>
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<div>We got this from Sunbasket mealkits January 2021<br />
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[[Image:Pork with fig and cabbage.png|thumb| Sunbasket image]]<br />
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Megan's notes 1-24-21<br />
-we all liked this one!<br />
-Abigail especially liked the pork chop with sauce (minus onion pieces)<br />
-the cabbage side was weird and wonderful!<br />
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[[Media:Pork chops w fig and cabbage.pdf | Local copy of recipe]] ([https://sunbasket.com/recipe/pork-chops-with-fig-agrodolce-and-caraway-cabbage | via])<br />
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<poem><br />
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Pork chops with fig agrodolce and caraway cabbage<br />
Soy-Free, Carb-Conscious, Mediterranean, Diabetes-Friendly, Gluten-Free, Lean & Clean, Dairy-Free, Paleo<br />
2 Servings, 470 Calories/Serving<br />
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25–40 Minutes<br />
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With figs in the sweet-sour sauce and apple in the cabbage, this paleo pork chop dish hits all the right notes. <br />
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Nutrition per serving: Calories: 470, Protein: 33g (66% DV), Fiber: 10g (40% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 150mg (6% DV), Carbohydrates: 44g (15% DV), Total Sugars: 27g, Added Sugars: 0g (0% DV).<br />
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'''In your bag'''<br />
1 bag serves 2 (2 bags serve 4)<br />
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.<br />
2 boneless pork loin chops (about 6 ounces each)<br />
1 wedge organic Savoy or other cabbage (about ¾ pound)<br />
1 organic Fuji or other apple<br />
½ teaspoon caraway seeds<br />
1 or 2 organic shallots<br />
1 ounce dried Black Mission figs<br />
¼ cup balsamic vinegar<br />
1 teaspoon arrowroot powder<br />
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'''1 Prep and cook the pork'''<br />
- Pat the pork dry with a paper towel; season with salt and pepper. <br />
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the caraway cabbage.<br />
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'''2 Prep and cook the caraway cabbage'''<br />
- Cut away any core from the cabbage; cut the cabbage into 1-inch pieces.<br />
- Core and cut the apple into 1-inch pieces.<br />
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the cabbage and apple, season with salt and pepper, and cook, stirring occasionally, until starting to soften and brown, 2 to 3 minutes. Stir in the caraway seeds and cook until fragrant, about 1 minute. Remove from the heat and season to taste with salt and pepper. While the cabbage and apple are cooking, prepare the fig agrodolce.<br />
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'''3 Prep and cook the fig agrodolce'''<br />
- Peel and thinly slice the shallots.<br />
- Trim the stems from the figs; coarsely chop the figs.<br />
- In a small bowl, whisk or stir together the figs, balsamic vinegar, arrowroot powder, and 2 tablespoons water.<br />
In the same pan used for the pork, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the fig-balsamic mixture and cook, whisking constantly, until the sauce has thickened, about 30 seconds. Remove from the heat and season to taste with salt and pepper.<br />
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'''Serve'''<br />
Transfer the caraway cabbage to individual plates. Top with the pork, spoon over the fig agrodolce, and serve.<br />
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</poem></div>Leehttps://www.lee.org/recipes/Lemon_Zucchini_NoodlesLemon Zucchini Noodles2021-02-13T23:19:03Z<p>Lee: </p>
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<div>Megan first made this January 2021. Recipe from Purple Carrot mealkits<br />
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on 2-24-21 Megan writes about this dish..<br />
* we all liked this dish!<br />
* Abigail liked the artichoke hearts in creamy sauce<br />
* I added a little real sour cream to sauce<br />
* I warmed the pumpkin seed in a dry pan to add crunch and flavor<br />
* You could make the sauce and put it anything really<br />
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Local copy of recipe: [[:Media:Lemon Zucchini Noodles.pdf | Lemon Zucchini Noodles.pdf]]<br />
([https://www.purplecarrot.com/plant-based-recipes/lemon-zucchini-noodles-with-cashew-cream-crispy-artichoke-hearts via])<br />
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<poem><br />
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Lemon Zucchini Noodles with Cashew Cream and Crispy Artichoke Hearts<br />
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Cashews are magical! They make excellent cheese or in this case, they are the secret ingredient in our favorite cream sauce. Soak the cashews in hot water to enhance their texture. In this recipe, we pump up the vitamin B, antioxidants, and crunch by topping the zucchini noodles and cream sauce with pumpkin seeds and nutritional yeast.<br />
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MAIN INGREDIENTS<br />
1. ½ cup cashews<br />
2. 13.75 oz artichoke hearts<br />
3. 2 zucchini<br />
4. 1 lemon<br />
5. 1 garlic clove<br />
6. 2 tsp white miso paste<br />
7. 1 tbsp nutritional yeast<br />
8. 1 tbsp hemp seeds<br />
9. ¼ cup pumpkin seeds<br />
10. ½ tsp red chile flakes<br />
11. 1 tbsp olive oil*<br />
12. Salt*<br />
13. *Not included<br />
14. For full ingredient list, see Nutrition<br />
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Allergens: soy, tree nut (cashew)<br />
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'''Nutrition'''<br />
CALORIES 380<br />
FAT 23g<br />
CARBOHYDRATES 29g<br />
PROTEIN 19g<br />
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'''TOOLS'''<br />
• Blender<br />
• Large nonstick skillet<br />
• Microplane<br />
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'''INSTRUCTIONS'''<br />
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1<br />
Soak the cashews<br />
Add the cashews and ½ cup hot water to a small bowl, and let nuts soak for at least 10 minutes. Drain artichoke hearts and pat dry with a clean kitchen towel.<br />
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2<br />
Crisp the artichokes<br />
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add artichoke hearts and cook until crispy in places, 5 to 8 minutes. Transfer the crispy artichoke hearts to a plate and sprinkle with salt.<br />
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3<br />
Make the zoodles<br />
Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack the planks and cut into thin strips to make noodles.<br />
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4<br />
Make the cashew cream<br />
Zest and halve the lemon, juice one half, and cut the other half into wedges. Peel the garlic. Add cashews and their soaking water, lemon juice, peeled garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend the cashew cream on high until smooth.<br />
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5<br />
Cook the zoodles<br />
Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes.<br />
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6<br />
Serve<br />
Divide the zucchini noodles between serving bowls. Pour cashew cream over the zucchini noodles and top with crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds, and as much of the red chile flakes as you’d like. Serve with lemon wedges. Dig in! (NOTE: I warmed the pumpkin seeds in dry pan, yu<br />
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</poem></div>Leehttps://www.lee.org/recipes/How_to_edit_the_recipe_wikiHow to edit the recipe wiki2021-01-25T17:13:18Z<p>Lee: </p>
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<div><br />
--------------------------------------------------<br />
A good way to add PDFs to the wiki:<br />
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<nowiki>[[:Media:Example.pdf | Delicious Recipe PDF]]</nowiki><br />
<br />
[[:Media:Example.pdf | Delicious Recipe PDF]]<br />
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--------------------------------------------------<br />
A good way to add thumbnails to the wiki:<br />
<br />
<nowiki>[[Image:Chef suits.jpg|thumb| A good photo]]</nowiki><br />
<br />
[[Image:Chef suits.jpg|thumb| A good photo]]<br />
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<br />
--------------------------------------------------<br />
The poem tag is useful!<br><br />
<nowiki><br />
<poem><br />
like this<br />
and this<br />
</poem><br />
</nowiki><br />
<br />
<poem><br />
like this<br />
and this<br />
</poem></div>Leehttps://www.lee.org/recipes/Korean_Tofu_TacosKorean Tofu Tacos2021-01-25T17:09:57Z<p>Lee: Created page with " :Media:Korean Tofu Tacos.pdf From Purple Carrot meal kit January 2021"</p>
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<div><br />
[[:Media:Korean Tofu Tacos.pdf]]<br />
<br />
From Purple Carrot meal kit January 2021</div>Leehttps://www.lee.org/recipes/Crispy_Carrot_DumplingsCrispy Carrot Dumplings2021-01-25T17:09:27Z<p>Lee: Created page with "View carrot dumpling recipe here: :Media:Carrot Dumplings Recipe.pdf From Purple Carrot meal kit January 2021"</p>
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<div>View carrot dumpling recipe here:<br />
[[:Media:Carrot Dumplings Recipe.pdf]]<br />
<br />
From Purple Carrot meal kit January 2021</div>Leehttps://www.lee.org/recipes/Wild_Rice,_Almond,_Mushroom_Stuffing_(from_NYTimes)Wild Rice, Almond, Mushroom Stuffing (from NYTimes)2021-01-25T02:59:54Z<p>Lee: </p>
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<div><br />
View recipe here: [[:Media:Wild Rice, Almond and Mushroom Stuffing Recipe - NYT Cooking.pdf | Wild Rice, Almond and Mushroom Stuffing from NYTimes]]<br />
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([https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing via NYTimes])<br />
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Notes: we made this for COVID Thanksgiving with Leia's family and Stephen, November 2020. Was very nice.</div>Leehttps://www.lee.org/recipes/Pie_CrustPie Crust2021-01-25T02:57:41Z<p>Lee: Created page with "View recipe here: :Media:Pie Crust Recipe - Jo Cooks.pdf from [https://www.jocooks.com/recipes/pie-crust-recipe/ Jo Cooks] Notes: (1) add 3T vinegar to ice water"</p>
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<div>View recipe here: [[:Media:Pie Crust Recipe - Jo Cooks.pdf]]<br />
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from [https://www.jocooks.com/recipes/pie-crust-recipe/ Jo Cooks]<br />
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Notes: (1) add 3T vinegar to ice water</div>Leehttps://www.lee.org/recipes/Classic_Apple_PieClassic Apple Pie2021-01-25T02:53:29Z<p>Lee: </p>
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<div>view the recipe here: [[:Media:Classic Apple Pie - Jo Cooks.pdf]]<br />
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from: [https://www.jocooks.com/recipes/classic-apple-pie/ JoCooks]<br />
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Notes: (1) use more cinnamon, (2) reduce bake time for small tart pan</div>Leehttps://www.lee.org/recipes/Pumpkin_PiePumpkin Pie2020-12-01T06:55:27Z<p>Lee: Lee moved page Pumpkin Pie to Megan's Perfect Pumpkin Pie</p>
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<div><br />
The Great Pumpkin Pie<br><br />
(adapted from Sally’s Baking Addiction recipe)<br />
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11-30-20 Note: This was a super success at Thanksgiving 2020 with "The Leia's".<br />
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Ingredients:<br />
* Homemade pie crust (see other recipe)<br />
* One 15oz can (about 2 cups) pumpkin puree <br />
* 3 large eggs<br />
* 1 and ¼ cups packed brown sugar<br />
* 1 Tablespoon cornstarch<br />
* ½ teaspoon salt<br />
* 1 and ½ teaspoons ground cinnamon<br />
* ½ teaspoon ground ginger<br />
* ¼ teaspoon ground nutmeg<br />
* 1/8 teaspoon ground cloves<br />
* 1/8 teaspoon ground black pepper (optional)<br />
* 1 cup heavy cream<br />
* ¼ cup milk<br />
* Egg wash – 1 egg beaten + 1 Tablespoon milk<br />
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Directions:<br />
# Make pie crust dough and store in fridge for an hour or so<br />
# Pumpkin pie filling – whisk pumpkin, 3 eggs, & brown sugar together until combined. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, & milk. Vigorously whisk until everything is combined. Filling will be a little thick. <br />
# Preheat oven to 375<br />
# Roll out chilled pie crust – roll out dough into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish tuck it in with your fingers, making sure it is smooth. With a knife or rolling pin, remove the extra overhang of crust. Crimp edges with fork or flute edged with fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.<br />
# Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.<br />
# Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days</div>Lee