Jess's Recipes

Ingredients 1 1/2 C cornmeal 1/2 C all-purpose flour 6 T sugar 2 t baking powder 1/2 t baking soda 2 eggs 1 C buttermilk 1/4 C olive oil 3 jalapeño peppers, seeded and finely chopped Directions: 1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapeños. Pour into a greased 9-inch square baking pan. 2. Bake at 400 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

I took this from Jessica Carey's blog. Her friend Ali made this and I would like to make it soon. Mash Ingredients 2-3 potatoes, maybe 4 2 or 3 large carrots 1/2 -3/4 o head of cauliflower 1/2 cup milk, or so (whatever kind you have on hand) 3-4 cloves garlic (or more if you like this garlicky) 2-3 tablespoons butter (margarine, whatever) sour cream (if you have it on hand) salt pepper Peel and chop potatoes and carrots into small chunks. Cut cauliflower into similarly sized pieces. Put all ingredients in a large pot with cool water and bring to a boil. Once cooked through and soft, drain and return potatoes, carrots and cauliflower to pot. Mash as you would for mashed potatoes and add milk, butter, and, if using, sour cream. Mash to desired thickness and add salt and peppe to taste. You can use hand mixer, stand mixer or even an immersion blender (which is what I

Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy. 2 1/2 cups unbleached all-purpose flour 1 1/2 cups fine-ground white or yellow cornmeal such as Quaker Salt and ground black pepper 1/4 teaspoon cayenne pepper 1 large egg 1 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices) 1 1/2 - 2 cups vegetable oil Instructions 1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam). 2.2. Working with several slices at a time, drop the tomatoes in the ...

2 to 3 T olive oil 1 T minced shallot or green onion (I would add more) 2 to 3 cloves garlic minced (again I would add more) 2 green zucchini julienned 2 yellow squash julienned Heat oil, add shallot or onion and garlic and saute until soft. Add veggies, cook until al dente. Season to taste with salt & pepper.

1 1/2 C edamame (shelled) one 15 oz. can black beans drained one 15 oz. can black eyed peas drained 1/2 cup chopped red onion 2 cups celery, sliced very thin 1 tsp finely chopped garlic 1/2 cup chopped cilantro 1 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsp ground cumin 1/2 cup olive oil Cook edamame & drain. Heat oil on pan, add cumin. Bring cumin to one shade darker to bring out the flavor. Add garlic, cilantro, salt & pepper. Put beans, onions, celery in large bowl. Add olive oil mixture, stir and serve at room temperature or chilled. Goes well with guacamole and corn chips.

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)3 pts. per serving. Sauce: 3 medium red bell peppers 2 plum tomatoes, halved lengthwise 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed 1 1/2 tablespoons smoked almonds 1 tablespoon extravirgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/4 teaspoon Spanish smoked paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large garlic clove Zucchini: 3 large zucchini (about 1 1/2 pounds) 1 cup dry breadcrumbs 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup egg substitute Cooking spray 1. Preheat broiler. 2. To prepare sauce, cut bell peppers in half lengthwise; discard s...

2 T olive oil 1 small red onion, halved lengthwise and sliced 1 medium zucchini, halved lengthwise and cut into 1/2 in. slices 1 medium yellow squash, halved lengthwise and cut into 1/2 in. slices 1 T chopped fresh tarragon 1/2 t salt Heat oil in a large skillet over medium high heat. Add onion and cook for 3 mins. Add zucchini and squash and cook for 5 mins, or until browned and tender. Stir in tarragon and salt.

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by...

1 1/4 c dhal (rinsed 3 times in clean water-in between rinses, agitate and squeeze with your hands-you are trying to get the bubblees out of the water when you are agitating the dhal in water) 1/3 large red onion-chopped 3-4 cloves of garlic-chopped 1 green chili, (take out seeds) chopped (be careful that the chili isn't a super hot one-the ones that are the size of your finger are best) 1/2 t ground cinnamon 1 t tumeric 1/2 t salt 3/4 T chili powder (this makes it pretty spicy-adjust to your taste) 1 c coconut milk After rinsing the dhal, put it in a saucepan. (I rinse the dhal in the saucepan to begin with.) After final rinsing of dhal, add salt, and 3 T red onion, tumeric, chili powder, 2 c water, coconut milk. Stir. Cover and cook on high heat until boiling, stirring occasionally, and then uncover and reduce heat to medium. Cook for 5 mins. Don't stir too much, the dhal will break. Ammi stirs the surface only very lightly, bringing the spoon up occasionally. You can taste i...

From Julia Child's "The Way to Cook" adapted for 3 heritage turkeys (plus a lot :) ) 5 pounds ground sausage 10 cups chopped onions 3 chopped celery bunches 5 cornbread trays - crumbled in food processor 5 slices bread made into breadcrumbs - crumbled in food processor 8 - 10 eggs 5 TBS sage 3 - 4 sticks of butter - melted! salt and pepper Saute sausage meat. Remove sausage and set aside. Leave fat in pan, saute onion until tender - approx. 10 min. Add celery and saute 5 min more. Blend onions and celery with the sausage. Add the cornbread, breadcrumbs and eggs. Season to taste and fold in the melted butter.

Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6 "Fluffy steamed rice with tender okra, crumbled bacon, and sauteed onion." Ingredients: 1 pound bacon - cooked and crumbled 1 large onion, chopped 3 cups sliced fresh or frozen okra 1 (14.5 ounce) can chicken broth 1 cup uncooked rice 1 1/2 cups water Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside. 2. In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy. from allrecipes.com

From "The Moosewood Cookbook" 1 medium eggplant 2 medium cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup sesame tahini 1/4 tsp salt black pepper and cayenne, to taste olive oil minced parsley Preheat oven to 350F. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes until very tender. Cool until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky). Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread.

Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth. 1 (9-ounce) fennel bulb with stalks 2 cups (1/2-inch) cubed peeled butternut squash 1 1/2 cups (1-inch-thick) slices parsnip 1 1/2 cups (1-inch-thick) slices carrot 1 tablespoon olive oil 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash freshly grated nutmeg Cooking spray 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional) Preheat oven to 425°. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired. Yield: 6 servings (serving size: about 3/4 cup veget...

from Padma Lakshmi 2 lb. zucchini, chopped 2 fresh bay leaves 8 TBS (1 stick) butter, sliced 1/2 cup snipped fresh dill 1 1/2 cups grated mild cheddar cheese 3 oz. soft goat cheese 1 large egg, well beaten 1 cup crushed saltines (about 20 crackers) 10 additional whole crackers 1/2 cup canned or fresh cooked sweet corn kernels 1/4 tsp cayenne salt and freshly ground black pepper Boil the zucchini and bay leaves in water for 15 to 20 minutes. Drain and discard the bay leaves. Preheat the oven to 350F. Scatter the butter slices in a 9-inch flat baking or gratin dish. Add the zucchini to the butter, mashing it in. Stir in the dill. Add 1 cup of shredded cheddar to the zucchini and continue to stir. Add he goat cheese, beaten egg, crushed saltines (reserving the 10 whole crackers for the top crust), sweet corn, and cayenne. Crumble the reserved crackers into a bowl and mix with a 1/2 cup f cheddar cheese. Sprinkle this over the top to form a crust. Cover the dish with aluminum foil and ...

2 cups fresh or frozen corn 2 cups edamame (one box frozen) 1/3 cup heavy cream 1 TBS butter salt and white pepper to taste fried onions Cook beans in boiling salted water for 6 to 8 minutes until tender. Add the corn, simmer until both veggies are tender. Drain well. Add cream, butter, salt and pepper and heat through. Some people add 1 tsp sugar but I think the summer corn is sweet enough. Top with fried onions.

Recipe courtesy Tyler Florence Prep Time: 5 min Cook Time: 20 min Serves: 6 to 8 servings Ingredients 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Directions Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Coo...

Serves 8-10...this version uses canned black beans and can be made the night before. 6 oz. smoked bacon, finely diced 1 cup diced yellow onion 4 cloves garlic, finely chopped 6 cachucha chilies, finely chopped (I couldn't find these) 2 jalapeno chilies, finely chopped (I doubled up on these) 8 oz. chorizo, diced (I used spicy chorizo) 1/2 cup ketchup 1/4 cup American-style yellow mustard 1 tsp Coleman's mustard powder 1/2 tsp ground ginger 1/2 cup dark rum 2 TBS brown sugar 1/2 cup light molasses (I think I used dark) 1 TBS Tabasco sauce 2 TBS Worcestershire sauce 3 cans black beans rinsed and drained 1. In a large sauce pan over medium heat, cook the bacon stirring continuously with a wooden spoon until the bacon is brown and crispy. Do not drain the fat and add the onion, garlic, cachucha chiles, and jalapeno. Lower the heat and continue to cook 5 or so minutes until the onions become translucent. Add the chorizo, ketchup, mustard, mustard powder, ginger, rum, brown sugar...

Ingredients: 1 cup chicken or vegetable broth (optional) 1/8 cup olive oil 2-3 garlic cloves (chopped) 1 tsp salt (optional) 2 shallots (chopped) 2 containers of brussel sprouts (cut in half) 1/2 cup crispy onions Directions: In a large skillet, saute garlic in olive oil and then add shallots. Add brussel sprouts and chicken broth. Cover and cook on high for 15 minutes. When brussel sprouts are done, add crispy onions. 8 1/4 = 4 pts

Submitted By: USA WEEKEND columnist Pam Anderson Servings: 8 "Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead." Ingredients: 1 1/2 cups whole milk 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid 3 large garlic cloves, minced 2 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup grated Parmesan cheese 1/2 teaspoon ground nutmeg Salt and ground black pepper Directions: 1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic. 2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minut...

Printed from COOKS.COM 3 tbsp. butter 4 tbsp. flour 1 1/4 tsp. salt 1 c. whole milk 1/2 c. sour cream - can be low-fat 2 tbsp. butter 2 tbsp. onion, minced 1/4 c. water 20 oz. frozen spinach, chopped 1/4 c. Parmesan cheese Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended. Serves 6