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Kitchen Witch Blog: Lentil Soup

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Saturday, December 31, 2011. 2 tablespoons olive oil. 1 cup finely chopped onion. 1/2 cup finely chopped carrot. 1/2 cup finely chopped celery. 2 teaspoons kosher salt. 1 pound lentils, picked and rinsed. 1 cup peeled and chopped tomatoes. 2 quarts chicken or vegetable broth. 1/2 teaspoon freshly ground coriander. 1/2 teaspoon freshly ground toasted cumin. 1/2 teaspoon freshly ground grains of paradise. Subscribe to: Post Comments (Atom). What is a Kitchen Witch? Blog List of Favorites. My boys were havi...

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Kitchen Witch Blog: Baked Beans

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Wednesday, May 15, 2013. 1 lb Pinto Beans. 189; cup chopped Onoins. 2 tbsp Brown Sugar. 189; cup Molasses. 1 ½ tsp Mustard Powder. 1 tsp Kosher Salt. 2 cups Ketchup or BBQ Sauce. 1 cup Maple Syrup. 189; cup Cider Vinegar. Healthy Dash of Liquid Smoke. In the meantime, in another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup or BBQ, maple syrup, mustard, liquid smoke and brown sugar, cook to get a slow boil. It should be sweet tasting but not thick. What is a Kitchen Witch? Accord...

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Kitchen Witch Blog: Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

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Saturday, December 31, 2011. Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing. 3 tablespoons soy sauce. 1 tablespoon fresh lime juice. 1 tablespoon chili paste with garlic. 1 tablespoon peanut oil. 2 (12-ounce) filet mignons. Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. 2 carrots, julienned. 1 tablespoon f...

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Kitchen Witch Blog: Pasta Primavera

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Saturday, December 31, 2011. 1 tablespoon olive oil. 3 cloves minced garlic. 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces). 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces. 1 cup sliced button mushrooms (4 ounces). 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces). 1 cup low-sodium chicken stock. 1/2 cup 1 percent milk. 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water. 1/2 teaspoon ground black pepper. 3/4 pound whole-wheat linguine. There is some d...

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Kitchen Witch Blog: Baked Potatoes with Creamy Herb Topping

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Saturday, December 31, 2011. Baked Potatoes with Creamy Herb Topping. 4 small russet potatoes (about 1 1/4 pound total). 1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt. 1 tablespoon olive oil. 1 tablespoon finely chopped parsley leaves. 1 tablespoon finely chopped chives. Preheat the oven to 450 degrees F. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. A Kitchen Witch is a...

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Kitchen Witch Blog: Grilled Vegetable Salad with Feta and Mint

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Saturday, December 31, 2011. Grilled Vegetable Salad with Feta and Mint. 1 red bell pepper cored and cut into 4 pieces. 1 eggplant (about 1 pound), cut across into 1/4-inch rounds. 1 medium onion, cut into 1/4-inch slices. 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices. Olive oil cooking spray. 5 tablespoons extra-virgin olive oil. 2 tablespoons red wine vinegar. 1/2 teaspoon dried oregano. Salt and freshly ground black pepper. 1 cup grape tomatoes, halved. The doll is suppo...

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Kitchen Witch Blog: Salmon Cakes with Creamy Ginger-Sesame Sauce

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Saturday, December 31, 2011. Salmon Cakes with Creamy Ginger-Sesame Sauce. 6 slices whole-wheat sandwich bread. 2 (15-ounce) cans salmon, drained, skin and bones removed. 2 eggs, lightly beaten. 1/2 cup finely chopped canned water chestnuts. 1/4 cup finely chopped fresh cilantro leaves. 1/2 teaspoon freshly ground black pepper. 3 teaspoons olive oil, divided. Creamy Ginger-Sesame Sauce, recipe follows. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion. Serves: 6; ...

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Kitchen Witch Blog: Salmon Kebobs with Quinoa and Grapefruit Salad

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Saturday, December 31, 2011. Salmon Kebobs with Quinoa and Grapefruit Salad. 8 thin slices fresh ginger. 1/4 cup extra-virgin olive oilgin. 1 1/2 cups water. 1/2 teaspoon kosher salt, plus additional for seasoning. 1 tablespoon white wine vinegar. 1 small serrano or jalapeno chile, minced (with seeds for maximum heat). 2 scallions (both white and green parts), minced. 2 tablespoons chopped fresh cilantro leaves. Freshly ground black pepper. 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes.

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Kitchen Witch Blog: Balsamic Strawberries with Ricotta Cream

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Saturday, December 31, 2011. Balsamic Strawberries with Ricotta Cream. 1 cup part-skim ricotta cheese. 1/2 teaspoon vanilla extract. 3 tablespoons balsamic vinegar. 1 (16-ounce) container strawberries, hulled and quartered. 2 tablespoons fresh basil leaves, cut into ribbons. Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours. Subscribe to: Post Comments (Atom).

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Kitchen Witch Blog: Snapper with Roasted Grape Tomatoes, Garlic, and Basil

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Saturday, December 31, 2011. Snapper with Roasted Grape Tomatoes, Garlic, and Basil. 2 cups grape tomatoes, halved. 2 tablespoons extra-virgin olive oil. 2 cloves garlic, sliced. 1 teaspoon balsamic vinegar. Pinch red pepper flakes. 1/2 cup fresh basil leaves, torn. 4 (6-ounce) snapper fillets, with skin. Freshly ground black pepper. Position a rack in the middle of the oven and preheat to 350 degrees F. Subscribe to: Post Comments (Atom). What is a Kitchen Witch? According to ledgend, your breads will a...