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Goddess Cooks

~ ….unearthly delights to feed your soul!

Goddess Cooks

Tag Archives: vegetable oil

Spiced Pumpkin Bread with Cranberries and Dates

05 Friday Oct 2018

Posted by The Gourmet Goddess in Bread, Breakfast, Dried Fruit, Pumpkin, Vegetarian

≈ 2 Comments

Tags

all-purpose flour, baking powder, baking soda, brown sugar, butter, buttermilk, Dried Fruit, eggs, orange zest, Pumpkin, Spices, vanilla extract, vegetable oil, white sugar

Spiced Pumpkin Bread with Cranberries and DatesThe Goddess loves this time of year, when the frost is on the pumpkin, the leaves are a riot of color and there’s just a slight chill in the air.  It’s soup weather.  It’s stew and chili weather.  And it’s time to make pumpkin bread!  Continue reading →

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Blackberry Vinaigrette with Orange and Mint

29 Wednesday Aug 2018

Posted by The Gourmet Goddess in Blackberries, Gluten Free, Mint, Orange, Vinaigrettes

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Tags

balsamic vinegar, blackberry preserves, Garlic, Mint, olive oil, orange zest, vegetable oil, white wine vinegar

Arugula with Avocado, Nectarines and Goat Cheese with Blackberry Vinaigrette with Orange and MintThis is what I refer to as “a back pocket” recipe.  It’s good to have this to fall back on and use frequently.  This vinaigrette is wonderful drizzled over a salad that includes goat cheese and yellow/orange fruit.  The color contrast between the goat cheese, the fruit and the vinaigrette is striking.  And truly delicious.  Continue reading →

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Goddess of the Sea Cakes

17 Tuesday Jul 2018

Posted by The Gourmet Goddess in Gluten Free Option, Imitation Crabmeat, Main Course, Make Ahead, Pan-Frying, Potatoes, Shrimp

≈ 2 Comments

Tags

broth, butter, capers, Celery, cooked shrimp, dried potato flakes, Fennel, fresh herbs, frozen peas, garlic granules, imitation crab meat, Leeks, lemon juice, lemon zest, milk, panko crumbs, parmesan cheese, pecans, rice flour, Scallions, vegetable oil

Goddess of the Sea CakesI really do so enjoy imitation crab meat.  I know it’s not crab meat.  I just like it.  It’s never fishy when it’s heated.  It has a nice consistency, it’s easy to work with and it just tastes so good.  And it was really good in these patties.  Continue reading →

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Quick, Pan-Fried General Tso’s Chicken

28 Thursday Jun 2018

Posted by The Gourmet Goddess in Asian, Gluten Free Option, Main Course, Poultry/Chicken

≈ 1 Comment

Tags

chicken breasts or thighs, cornstarch, dark soy sauce, Garlic, gringer, rice vinegar, scallion, soy sauce, sriracha, Szechuan peppercorns, vegetable oil, whole red chilies

Quick, Pan-Fried General Tso's ChickenThe Eldest Progeny loves General Tso’s.  Make no mistake here…we all love it.  But, he can be pretty passionate about it.  It’s sort of a benchmark for him, when he considers the quality of a Chinese restaurant.  We’ll see what he thinks about this version, which isn’t deep-fried and is a bit lighter, but loaded with flavor. Continue reading →

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Fish Fillets with a Plantain Chip, Pecan, Panko and Parmesan Crust

21 Thursday Jun 2018

Posted by The Gourmet Goddess in Gluten Free Option, Make Ahead, Pan-Frying, pecans, Whitefish

≈ 4 Comments

Tags

butter, panko, parmesan cheese, pecans, plantain chips, seasoning, vegetable oil, whitefish fillets

Fish Fillets with a Plantain Chip, Pecan, Panko and Parmesan CrustThis is a wonderfully crispy, nutty crust, juxtaposed against the creaminess of the fish fillet.  The flavors play off of each other, bring cohesion to the dish, but still offer up a delightful textural quality.  According to The Spicy Honey, it’s a keeper recipe.  Continue reading →

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Quick Roasted Sugar Snap Peas with Garlic and Ginger

14 Thursday Jun 2018

Posted by The Gourmet Goddess in Asian, Quickies (It's not what you think!), Side Dishes, Sugar Snap

≈ 3 Comments

Tags

Garlic, ginger, sugar snap peas, vegetable oil

Quick Roasted Sugar Snap Peas with Garlic and GingerThis is a great little recipe.  It’s quick.  It’s stupid easy.  And you can throw it in the oven, when you begin dinner and in eight minutes, it’s done.  As Ina Garten would say, “how easy is that?”  Continue reading →

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What a Jerk Chicken!

08 Friday Jun 2018

Posted by The Gourmet Goddess in Gluten Free, Herbs, Make Ahead, Marinade, Vegetarian

≈ 3 Comments

Tags

fresh ginger, frozen orange juice concentrate, Garlic, lime juice, red pepper flakes, Scallions, soy sauce, vegetable oil

What a Jerk Chicken!The English-speaking Caribbean offers us some wonderfully complex flavors.  Jerk Chicken is one of the dishes that’s synonymous with the islands.  It’s has a nice kick of heat, is highly spiced and delicious.  Thus, making it the perfect summer grilling dinner.  You and your guests will love it. Continue reading →

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Almond Bundt Cake

28 Saturday Apr 2018

Posted by The Gourmet Goddess in Cake, Gluten Free

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Tags

almond flour, baking powder, butter, eggs, gluten-free flour, lemon zest, milk, orange zest, sugar, vanilla extract, vegetable oil, xanthan gum

Almond Bundt Cake, Gluten-FreeThis is a gluten-free cake and if I didn’t tell you that, I doubt if you would realize it.  It is delicious, moist and just slightly dense, but in a good way.  This is from the King Arthur Flour™ website, with just a couple of minor additions…citrus zest!!!  Continue reading →

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Mustard-Maple Vinaigrette

19 Thursday Apr 2018

Posted by The Gourmet Goddess in Gluten Free, Salad Dressing, Vegetarian

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Tags

maple extract, maple syrup, mustard, olive oil, rice wine vinegar, vegetable oil

Mustard-Maple Vinaigrette This is a nice little vinaigrette to have in your fridge.  It’s spring-y and wonderful and just perfect to dress the deliciously spring-filled Field of Greens Salad.  It’s darn decent drizzled over roasted or grilled asparagus, too.  Continue reading →

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Lemon-Vanilla Vinaigrette with Champagne Vinegar

08 Thursday Mar 2018

Posted by The Gourmet Goddess in Gluten Free, Lemon, Make Ahead, Marinade, Meyer lemon, Salad Dressing, Shallots

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Tags

champagne vinegar, honey shallot, lemon juice, lemon zest, olive oil, vanilla bean, vanilla bean paste, vegetable oil

Lemon-Vanilla Vinaigrette with Champagne VinegarI know you’re groaning about now…oh, no!  More citrus…at least this time it’s lemon.  And this is using my favorite, Meyer lemons.  The vanilla is surprisingly good in a vinaigrette.  We don’t use vanilla enough in savory things.  This will change all that!  Continue reading →

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← Older posts

Recent Posts

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