Dougherty Family Recipe Box

Category: Vegetables

  • Buffalo Cauliflower

    Ingredients

    • 1/2 cup all purpose flour
    • 1 tablespoon garlic powder
    • 1/2 cup water
    • 1 head cauliflower cut into florets
    • 1 tablespoon butter
    • 1/2 cup Franks Buffalo Hot Sauce

    Method

    1. Preheat oven to 425°F.
    2. Line baking sheet with parchment paper.
    3. Blend together flour, garlic, and water until a thin batter forms.
    4. Toss cauliflower in batter until well coated.
    5. Spread cauliflower out on baking sheet.
    6. Bake for 30 minutes.
    7. Melt butter in hot sauce.
    8. Remove cauliflower from oven.
    9. Spoon hot sauce over cauliflower, tossing gently until evenly coated.
    10. Return cauliflower to oven and bake an additional 10 minutes.
    11. Remove from oven and serve hot.

    Source

  • Chicken Black Bean Chili

    Ingredients

    • 2 tablespoons olive oil
    • 1 head garlic minced
    • 1 white onion minced
    • 3 red chilli peppers minced
    • 1 tablespoon dried cilantro
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 4 cups white mushrooms sliced
    • 1 3/4 pounds boneless skinless chicken thighs
    • 1 (14 ounce) can black beans drained and rinsed
    • 2 ears uncooked corn kernels cut off the cobs
    • 2 (30 ounce) cans crushed tomatoes
    • 1/2 cup lime juice
    • 1/4 cup masa harina
    • salt
    • hot sauce

    Method

    1. Heat oil in a nonstick dutch oven over medium heat on the stove.
    2. Add garlic, onion, peppers, cilantro, chili, and cumin.
    3. Cook, stirring occasionally, until spices are fragrant and onions begin to turn transparent.
    4. Add mushrooms.
    5. Continue cooking until onions soften and begin to brown.
    6. Cut the chicken into small pieces.
    7. Add the chicken to the mushroom mixture and cover.
    8. Cook, stirring occasionally, until chicken is fully cooked (keep dutch oven covered).
    9. Stir in beans, corn, tomatoes, lime juice, and masa harina.
    10. Reduce heat to medium low.
    11. Simmer until sauce is reduced (may take a couple of hours).
    12. Add salt and hot sauce to taste.
    13. Cover and reduce temperature to low until ready to serve.

    Source

    New recipe.

  • Onion Soup

    Ingredients

    Soup

    • 1 1/2 pounds yellow onions thinly sliced
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon white sugar
    • 3 tablespoons all purpose flour
    • 8 cups boiling water
    • 2 (10.5 gram) beef bouillon cubes
    • 1/2 cup dry white wine
    • salt and pepper

    Topping

    • 12 slices French bread cubed and hard toasted
    • 2 cups swiss cheese coarsely grated

    Method

    1. In a large saucepan, cover and cook the onions over medium-low heat in the butter for 15 minutes.
    2. Uncover, raise heat to medium.
    3. Stir in salt and sugar.
    4. Stir frequently and cook until the onions turn a deep golden brown (about 30 minutes).
    5. Add the boiling water, bouillon cubes, and wine.
    6. Cover partially and simmer for about 30 minutes.
    7. Season with salt and pepper.
    8. Ladle soup into oven safe bowls.
    9. Top with toasted bread and cheese.
    10. Broil in oven until cheese melts and begins to turn brown.

    Source

    Adapted from Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

  • Pumpkin Scones

    Ingredients

    Scones

    • 2 3/4 cups all purpose flour
    • 1/3 cup brown sugar
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cardamom
    • 1/2 cup cold butter
    • 2/3 cup roast pumpkin puree
    • 2 eggs

    Glaze

    • 3/4 cup icing sugar
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla
    • water

    Method

    Scones

    1. Preheat oven to 425°F.
    2. Line baking sheets with parchment paper.
    3. In a stand mixer with paddle attachment, blend together all of the dry ingredients for the scones.
    4. Cube the cold butter and add to dry mixture, mix until a dry crumbly mixture forms.
    5. In a separate bowl, whisk together the puree and eggs.
    6. Mix the pumpkin mixture in with the dry mixture.
    7. Continue to mix on low until a ragged dough forms.
    8. On a floured surface, roll dough out to 1/4 inch thickness.
    9. Cut out scones using 2 1/4″ cookie cutter and place on baking sheet.
    10. Bake until golden brown and a toothpick inserted in the centre comes out clean (about 11 minutes, depending on size).
    11. Remove from oven.

    Glaze

    1. Beat together all ingredients, adding water a small amount at a time until a moderately runny glaze forms.
    2. Dip the top of warm scones into the glaze.
    3. Glaze will harden as it dries.

    Source

  • Roast Pumpkin Puree

    Ingredients

    • 1 sweet pumpkin
    • canola oil cooking spray

    Method

    1. Preheat oven to 400°F.
    2. Line baking sheet with parchment paper.
    3. Cut the top, including stem, off the pumpkin.
    4. Cut the pumpkin in half lengthwise.
    5. Scoop out innards and seeds (can be kept for roast pumpkin seeds).
    6. Cut pumpkin into wedges.
    7. Put wedges skin side down on baking sheet.
    8. Lightly spray on canola oil.
    9. Bake until fork tender (about 45 minutes).
    10. Remove from oven and let cool until warm.
    11. Peel off skin.
    12. Puree pumpkin in blender.

    Source