Sandi (From CA)

Chef #11176

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Joined: Jun 14, 2001

466 Public Recipes by Sandi (From CA)

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Red Quinoa With Pistachios

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1 Reviews | By Sandi (From CA)

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My first time using quinoa, I'm embarrassed to say, but it most certainly won't be my last... particularly if future endeavors with it taste THIS good. I'm so sold on this recipe, I can hardly stand it! Nabbed from Epicurious with no shame, I urge you to give it a try. I upped the shallots from one to one LARGE or two small, and I increased the parsley from 3 Tbsps to probably 5. We actually had just this for dinner with pita bread and a little garlic hummus and were completely satisfied. No meat necessary! I suppose you could eat this cold as a salad too, but I have yet to try it.

Recipe #495041

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Silk-Free Corn on the Cob - Microwaved

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Be the first to review! | By Sandi (From CA)

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Thanks to Ken, I'll never have to boil corn on the cob nor fight its silk again, because doing it this way results in fast, silk-free cobs. Yay! Microwave two ears for 8 minutes; one ear for 4 minutes. The garlicky, cheesy butter is pretty nomlicious, too.

Recipe #483576

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White Wine-Shallot Sauce With Lemon and Capers

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Be the first to review! | By Sandi (From CA)

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Mmmm. This is a healthier version of a sauce for sauteed fish that's usually made with butter. It's delish on fish! Recipe is from Cook's/America's Test Kitchen...one of their "Light" books, but I can't remember which one.

Recipe #481060

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Creamy Pepper-Parmesan Salad Dressing

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Be the first to review! | By Sandi (From CA)

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This is a very peppery dressing with a kick! The better the Parmesan used here, the better your dressing will be! You can also substitute Romano cheese. This recipe, which makes about a cup, is courtesy of Teresa Burns' "VERY Salad Dressing" (I know, weird, huh?). You can use full-fat mayo and milk, but I'm trying to lighten things up these days, so I've indicated/defaulted to low-fat.

Recipe #480650

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Chili Con Carne (Cooks Country)

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Be the first to review! | By Sandi (From CA)

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This is a pretty simple, but delicious chili that surprised us both and has replaced our prior favorite which was a slightly more labor-intensive chili from Cook's Illustrated. Avocado and cheese are optional garnishes. The chili is really good by itself, but was amazing smothering my favorite food, a baked potato!

Recipe #475677

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Spicy Cod Cakes With Chipotle Sauce

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Be the first to review! | By Sandi (From CA)

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While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.

Recipe #475463

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Fried Cauliflower With Tahini Sauce

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1 Reviews | By Sandi (From CA)

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This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.

Recipe #475382

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Chicken in a Fried Onion Sauce

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1 Reviews | By Sandi (From CA)

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We loved this recipe! So much flavor without being overly heavy like some curries. Recipe courtesy "Madhur Jaffrey Indian Cooking".

Recipe #475381

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Asparagus, Prosciutto and Fontina Tart

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Be the first to review! | By Sandi (From CA)

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Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted. Unashamedly nabbed from allrecipes.com.

Recipe #475380

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W W Peppered Steak With Brandy-Mustard Sauce - 5 Pts.

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Be the first to review! | By Sandi (From CA)

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Recipe courtesy "Weight Watchers in 20 Minutes". (5 pts.) Quite nice!

Recipe #475379

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Julia Child's Hard Boiled Eggs

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Be the first to review! | By Sandi (From CA)

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Fussy, but apparently works great! Guidelines for the amount of water needed to cover eggs by 1-inch: • 1-4 eggs; 1 quart water • 12 eggs; 3 1/2 quarts water • 24 eggs; 6 quarts water You will need a high, not wide, saucepan with cover and a bowl of ice cubes with water that will completely cover the eggs.

Recipe #468926

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Cucumber Limeade

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2 Reviews | By Sandi (From CA)

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The first time I had a beverage with cucumber in it was at a spa several years ago. Simple thinly-sliced cucumber rounds in clean iced water... and it was heaven! (Ok, so the lovely, relaxing spa environment didn't hurt.) This slightly "enhanced" version is from Martha Stewart. Feel free to adjust the amount of lime juice to your taste. I found it needed significantly more than the original recipe's call for the juice of one lime (I'm a citrus-head), but once I got it right, it was perfect! I grabbed a book and melted into the hammock out back while sipping this truly refreshing beverage.

Recipe #428706

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Sprouted Mung Bean Salad (Moong Salaad)

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2 Reviews | By Sandi (From CA)

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This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Recipe #420424

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French Onion Soup from Cook's (Cooks) the New Best Recipes

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Be the first to review! | By Sandi (From CA)

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A pretty easy version I found was doubly rewarding by using homemade broths/stocks, which isn't necessary, but I opted for them. Apparently, Cook's Illustrated has TWO versions of French Onion Soup and I didn't see this one posted. We really enjoyed this; it's one of my favorite soups, but when I order it out, I MUST have the cheese topping BURNT. Not brown, not even very dark brown.... BLACK. Invariably the chef gets nervous and lets it go out spotty medium brown and, because of the production I make when ordering, the waiter/ress knows it's not dark enough, so they apologize and bring it back to the kitchen before I even say anything. *lol* This is one of the messiest soups to eat because of the strinnnnngy stretchy cheese, but if it's burnt to a crispy, it's SO worth looking like an imbecile for! From: The New Best Recipes and America's Test Kitchens

Recipe #416919

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Thai Mee Krob W/ Stir-Fried Pork and Chicken

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Be the first to review! | By Sandi (From CA)

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Few things are more fun in the kitchen than watching rice noodles fluff up in an explosion of Culinary POOF. (That's a scientific term.) But add the rest of these great ingredients adapted from a recipe in "Easy Noodles: Recipes from China, Japan, and Southeast Asia", and…. well…. you're in heaven! NOTE: I honestly can't imagine this dish being complete without using ALL of the toppings (so many intricate flavors going on!), so please try not to omit any.

Recipe #410877

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° Pumpkin Plus ° Pet Bunny Rabbit Treats

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Be the first to review! | By Sandi (From CA)

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Here's another treat my guy, Bunneh, adores. When I open the container near him, he goes ballistic. I mean CRAZY. It takes a bit of effort to keep him from forcefully nosing his way into the whole batch!

Recipe #410860

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Kadhi Pakora / Pakoras

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Be the first to review! | By Sandi (From CA)

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At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy!

Recipe #409503

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Ivo's Mushroom Leek Puff Pastry Triangles

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Be the first to review! | By Sandi (From CA)

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This is my husband's creation, which I devoured with little shame. ;o)

Recipe #407943

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El Torito Red Pepper Dip

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2 Reviews | By Sandi (From CA)

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When served El Torito's flautas with this dip, I damn near keeled over with pleasure. It's complex without being "difficult", unless you count how hard it can be to find Japanese peppers. If you can't find them, I'm sure you could sub something similar. These are mild, thin-skinned, 3-inch-long peppers with wrinkles running down the length of them and a blunt tip. I found them in a large Asian market's produce section on a plastic-covered styrofoam tray. Though I roasted and dehydrated them, I don't think the drying is necessary. Roasting whatever pepper you use, however, is crucial to the flavor of the dip. My husband and I both agreed this is a versatile dip and we'll be using it on hamburgers tonight. Hope you enjoy it as much as we did!

Recipe #407228

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Thai-Style Chicken With Basil (Cook's Illustrated)

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4 Reviews | By Sandi (From CA)

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I have yet to try a recipe from the Food Gods that are Cook's Illustrated that I didn't care for and this one fails to disappoint as well. The method here requires slower cooking than the usual stir-fry in order to allow the aromatics to permeate the oil. It should be noted that my version had some ingredients substituted with what I could find: jalapenos for the Thai chilies (I know...what was I thinking?) and Italian basil for what C.I. recommends; "hot basil". I'm not even sure what that is, but apparently it has a "robust texture that can stand up to prolonged cooking". Anyway, it was still delicious with my substitutions! Times are estimated.