Dougherty Family Recipe Box

Author: CND

  • Refried Pinto Beans

    Ingredients

    • 1 tablespoon olive oil
    • 1/2 cup white onion, finely chopped
    • 1/4 teaspoon salt
    • 2 cloves garlic, minced
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon cumin
    • 2 (15 ounce) cans pinto beans, rinsed and drained
    • 1/2 cup water
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon lime juice

    Method

    1. In a medium saucepan over medium heat, warm the olive oil until shimmering. 
    2. Add the onions and salt. 
    3. Cook, stirring occasionally, until the onions have softened and are turning translucent (about 5 to 8 minutes).
    4. Add the garlic, chili powder and cumin.
    5. Stir in the drained beans and water. 
    6. Cover and cook for 5 minutes.
    7. Reduce the heat to low and remove the lid. 
    8. Use an immersion blender to puree the beans until desired consistency. 
    9. Cook while stirring for 3-5 more minutes.
    10. Remove the saucepan from the heat and stir in the cilantro and lime juice.
    11. Cover until ready to serve.

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      1. Quick Pickled Red Onions

        Ingredients

        • 1 medium red onion, very thinly sliced
        • 1/2 cup water
        • 1/4 cup distilled white vinegar
        • 1/4 cup apple cider vinegar or additional white vinegar
        • 1 1/2 tablespoons maple syrup
        • 1 1/2 teaspoons salt
        • 1/4 teaspoon red pepper flakes

        Method

        1. Pack the onions into a 1-pint mason jar.
        2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. 
        3. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
        4. Use a spoon to press the onions down into the vinegar.
        5. Can be served once cool or kept in the fridge for up to three days.

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          1. Skillet Stuffed Shells

            Ingredients

            • 18 jumbo pasta shells 
            • 2 tablespoons olive oil
            • 1/2 lb. mushrooms, thinly sliced
            • freshly ground black pepper
            • salt
            • 1/2 cup balsamic vinegar
            • 5 oz. frozen chopped spinach
            • 6 garlic cloves, thinly sliced
            • 2 tablespoons unsalted butter
            • 3 cups marinara sauce
            • 1/2 teaspoon crushed red pepper flakes
            • 2 cups whole-milk ricotta
            • 1 cup Italian hard cheese, finely grated
            • 3 tablespoons oregano, finely chopped

            Method

            1. Cook shells according to package directions until very al dente.
            2. Drain shells, rinse with cold water, drain again.
            3. Heat oil in a large skillet over high. 
            4. Add mushrooms and cook until browned (about 5 minutes).
            5. Season with pepper and salt. 
            6. Reduce heat to medium, add vinegar, and stir while cooking until reduced by half (about 2 minutes). 
            7. Add spinach, cover, and cook for 2 minutes. 
            8. Uncover and continue to cook until spinach is completely wilted and most of the liquid is evaporated (about 3-5 minutes). 
            9. Transfer mushroom mixture to a large bowl.
            10. Return skillet to medium-high heat.
            11. Cook garlic and butter in skillet, stirring occasionally, until garlic is fragrant and beginning to brown (about 2–3 minutes). 
            12. Reduce heat to low.
            13. Add marinara sauce and red pepper and cook until warmed through (about 10 minutes).
            14. Stir into the mushroom mixture: add ricotta, hard cheese, oregano, and salt. 
            15. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be full but not overstuffed.
            16. Nestle stuffed shells into hot sauce in skillet. 
            17. Cover and cook over medium heat until shells are warmed through (about 4–6 minutes). 
            18. Remove from heat and let sit 5 minutes before serving.

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                1. Paneer Butter Masala

                  Ingredients

                  • 1 tablespoon canola oil
                  • 1 pound hard paneer, cut into 3/4-inch cubes
                  • 3 tablespoons unsalted butter
                  • 1 large yellow onion, finely chopped
                  • 1 3/4-inch piece of ginger, peeled and grated
                  • 6 cloves of garlic, crushed
                  • 2 (14-ounce) cans of crushed tomatoes
                  • 2 tablespoons honey
                  • 1 tablespoon kasoori methi (dried fenugreek leaves)
                  • 1 teaspoon ground cinnamon
                  • 1/2 teaspoon ground red chile
                  • 1/4 teaspoon ground cloves
                  • 1 1/2 teaspoons salt
                  • 1 1/2 cups green peas (fresh or defrosted)
                  • 1/2 cup heavy cream

                  Method

                  1. Put a dutch oven on the stove and heat 1 tablespoon oil over medium heat.
                  2. Fry cubed paneer in hot oil until golden on all sides, turning regularly, then take out and set aside.
                  3. Reduce heat to medium and put butter in dutch oven. 
                  4. After the butter melts, add the onion and fry until translucent and turning golden. 
                  5. Add the ginger and garlic, stir-fry until fragrant (about 2 to 3 minutes).
                  6. Add the crushed tomatoes. 
                  7. Cover with lid and cook until reduced to a thick sauce (about 15 minutes).
                  8. Add the honey, spices, salt, and paneer to the sauce, cover with a lid, and cook until cooked through (about 5 minutes). 
                  9. Stir in the peas and cream and cook for 5 more minutes before serving.

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                  1. Oatmeal Raisin Cookies

                    Ingredients

                    • 1 cup unsalted butter
                    • 1 cup packed brown sugar
                    • 1/2 cup white sugar
                    • 2 eggs
                    • 2 teaspoons vanilla extract
                    • 1 1/4 cups all-purpose flour
                    • 1/2 teaspoon baking soda
                    • 1 teaspoon salt
                    • 1 teaspoon cinnamon
                    • 1/4 teaspoon cardamom
                    • 3 cups quick-cooking oats
                    • 2 cups raisins

                    Method

                    1. Preheat the oven to 325°F.
                    2. Line cookie sheets with parchment paper.
                    3. Cream together butter and sugars in a stand mixer with paddle attachment.
                    4. Beat in eggs and vanilla.
                    5. In a separate bowl, mix together the dry ingredients.
                    6. Add the dry ingredients to the butter mixture and stir until just combined.
                    7. Mix in the raisins.
                    8. Drop cookies onto pans.
                    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
                    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

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