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RECIPE

SAVORY SUGAR PUMPKIN ROASTED WITH LIME

Sugar pumpkin roasted with lime 

*****February 2021 "HSN Dinner at Home" winner*****
 source: Todd Breyer

Preheat oven to 325 degrees.  Slice *Pumpkin in half top to bottom and scoop out the seeds and any stringy/slimy material.  (Seeds may be set aside, washed, liberally salted, and slow-roasted separately at 275 to 300 for 45 mins to an hour for a special tasty treat.  Stir a couple times.)   Slice cleaned Pumpkin into long 1” to 1.5” thick wedges and then cut each of those in half at the equator.   Place in large bowl and coat with Olive Oil, a little Butter, Salt and Pepper to taste.  Then sprinkle with L ...

Potato Salad

Ingredients:

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper

Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

Quinoa Bacon Almonds Herbs

Ingredients:

4 servings

½ c slivered almonds
1 tsp vegetable oil
2 thick slices of applewood-smoked bacon, cut into ¼ -inch dice
1 small shallot, minced
1 c quinoa, rinsed
2 c chicken stock 
1 sage sprig 
1 Tbsp minced chives
1 Tbsp chopped parsley
salt and freshly ground white pepper

Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast in the oven until golden brown, four minutes; let cool.
In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about two minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute.Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and l ...

Herbed Quinoa

Ingredients:

Serves 6

1 ½ c quinoa (½ lb)
2 ½ Tbsp extra-virgin olive oil
½ c thinly sliced scallion greens
1 tsp fresh thyme leaves
Rinse quinoa in five changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
Set sieve with quinoa over saucepan filled with 1 ½ inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid until fluffy and dry, 10-12 minutes. (Check water level in pan occasionally, adding water if necessary.) (SH: caution: from personal experience, do not use a sieve that has a plastic handle!)
Toss quinoa with oil and salt and pepper to taste in a lar ...

Cilantro-Lime Slaw

Ingredients:

½ small clove garlic
Kosher salt
1 medium lime
3 Tbsp mayonnaise
¼ medium head Savoy cabbage, cored and thinly sliced (~2 c)
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro leaves
freshly ground black pepper

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. 
Finely grate the zest from half of the lime and then juice the whole lime. 
In a medium bowl, whisk the garlic, lime zest, 1 Tbsp of the juice and the mayonnaise. 
Toss in the cabbage, scallions, and cilantro. Season with ¼ tsp salt and several grinds of pepper. 

Broccoli Salad

Ingredients:

1 bunch fresh broccoli
0.5 c Spanish peanuts
0.5 c white raisins
1.5 c red onions, chopped
1 c mayonnaise
2-3 Tbsp wine vinegar
0.5 c sugar


Cut broccoli flowers into small pieces. 
Peel and chop 1 cup of broccoli stems. 
Mix broccoli, peanuts, raisins, and onions. 
Blend the remaining ingredients for dressing and chill. 
Toss salad and dressing when ready to serve.

Potato Salad

5 medium-size red potatoes (about 2 pounds)
4 hard cooked eggs, diced
1 cup red bell pepper, thinly sliced
1 Tbsp. chopped parsley
2 green onions
½ cup lite mayonnaise
½ cup fat-free sour cream
2 Tbsp. horseradish
½ tsp. salt
½ tsp. pepper
Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!

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