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Recipes I've Shared:
This is very versatile base quiche that you can do a lot of different rifts on. You can switch it up and use alternative seasonings like curry, or chili powder, or basil instead of dill. Like spicy? Add minced jalapenoes or green chiles to it. Thai? Go with red pepper flakes, chopped cilantro and ginger. Greek? Mint, rosemary and finely crumbled feta instead of cheddar. Also great with chopped spinach or broccoli (10 oz frozen, thawed and squeezed dry) in it. The options are endless.
These are quick, easy and tasty. Makes 4 really nice size patties.
This is an adaptation of a recipe from Cooks.com
Gourmet/June 2010, by Ruth Cousineau
Works okay with regular brown rice, but brown Basmati's slender grains offer an inviting combination of elegance and earthy chew. Now add some chunks of zuchinni, lots of your favorite fresh herbs, and the melowness of coriander and cumin, and you have a salad that's practically a meal.
In fact, I often make this as a vegetarian entre option. You can add chopped, toasted pecans or walnuts.... or chickpeas.... or sauted mushrooms to "beef" it up a little more.
Gourmet/2010, by Ruth Cousineau
I prepare this without using salt until the very end, and then only a very small amount to the sauce (if it needs it) before pouring over the chicken.
A straightforward stovetop braise makes this savory chicken dish a favorite. A little chipotle chile powder gives the chicken a spark of heat, while lime juice and cilantro bring freshness to the cooking liquid. Serve this with "Warm Herbed Coriander Brown Rice Salad" and your meal's complete.
Recipe Collections I've Shared:
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I love to cook and experiment with new recipes. I've started populating my cookbook with SparkRecipes that sound interesting. I also hope to get some of my own favorite recipes added as I have time to do the data entry.