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Recipes
How to Make a Causa de Atun, Palta y Tomate, or How to Make Causa With Tuna, Avocado and Tomato
By pattie_d
How to Make Causa With Tuna, Avocado and Tomato or use any other filling ideas listed
- Yukon Gold or yellow potatoes
- Vegetable oil
- Lime juice
- Aji amarillo paste, ground fresh or jarred
- Coarse salt and freshly ground pepper
- Shrimp, crab or tuna seasoned with lime or shredded chicken with fresh herbs like parsley and cilantro (The below steps are made with tuna)
- Lime juice
- Mayonnaise
- Chopped onions
- Chopped tomatoes or avocadoes
- Sliced avocado and tomatoes
- Hard-boiled eggs
- Queso fresco
- Red peppers
- Olives
- Parsley
Ranch Dressing
By pattie_d
Combine ranch dressing mix, milk and yogurt in a bowl
- 1 envelope ranch dressing mix
- 1 cup non-fat milk
- 1 cup non-fat plain yogurt
Sauteed Broccoli Rabe with Crushed Red Pepper
By pattie_d
, 2005, Robin Miller, All rights reserved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 1/2 teaspoon crushed red pepper flakes
- 8 cups chopped broccoli rabe
- 1 tablespoon rice vinegar or white wine vinegar
- Salt and ground black pepper
Spicy Lemon Sorbet
By pattie_d
Place a large bowl in freezer
- The unexpected zip of ginger and pepper creates a carnival of contrasts: smooth but sharp, sweet but peppery.
- 3 cups lemon sorbet
- 2 tablespoons finely chopped crystallized ginger
- 1/4 teaspoon white pepper
Chocolate Chip Giant Cookies
By pattie_d
Crisp, yet chewy and loaded with chocolate chips make these oversized treats the ultimate cookie
- 1 1/2 cups old-fashioned oats (do not use instant or quick oats)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 12-ounce package semisweet chocolate chips
Tuscan Chicken, Bean and Spinach Soup
By pattie_d
Cooking Light MARCH 2009
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup cup chopped carrot (about 3 medium)
- 1 medium onion, chopped
- 1 1/2 cups sliced mushrooms (about 6 ounces)
- 2 cups chopped peeled butternut squash (about 1 3/4 pounds)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 4 cups fat-free, less-sodium chicken broth
- 2 cups organic vegetable broth (such as Emeril's brand)
- 1 tablespoon Italian seasoning
- 3 cups cups shredded, cooked chicken breast
- 2 slices Applewood-smoked bacon, cooked and crumbled
- 10 ounces fresh spinach
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Braciole Beef Roll Ups
By pattie_d
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Stuffing:
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Sauce:
- Extra-virgin olive oil
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks
Cauliflower Soup-roasted
By pattie_d
Food as MedicineSM Tip: Cauliflower helps lower "lousy" LDL cholesterol in two ways
- 1 large yellow onion, chopped
- 2 tablespoons extra virgin olive oil, divided
- 21/2 cups vegetable broth, such as Imagine brand
- 1 head cauliflower, cut into small florets or chunks
- 21/2 teaspoons ground cumin, divided
- 1 teaspoon dry mustard
- 1/2 teaspoon turmeric
- 1/4 teaspoon coarse sea salt or kosher salt
- 16 ounces extra firm tofu, cut into small chunks
- 1/4 cup chopped chives
- 2 teaspoons shredded lemon peel (optional)
Zucchini Fries
By pattie_d
The Burger Bar Cookbook by Hubert Keller Zucchini Fries can be delicious and pretty, too, with their dark green ...
- 1 1/2 pounds thin, small zucchini
- 1/4 cup olive oil
- 2 large garlic cloves, very finely chopped
- 2 teaspoons finely chopped fresh thyme
- 2 cups all-purpose flour
- 2 cups dried white breadcrumbs such as panko
- 2 eggs, beaten lightly
- 6 to 8 cups vegetable oil or sunflower oil for deep frying
- Coarse sea salt
Avocado Gelato
By pattie_d
Prepare an ice-water bath
- Avocado adds an unexpected savoriness—plus its retro shade of green—to icy gelato, made in part with fat-free milk.
- Makes 1 quart; serves 4
- 1/2 cup whole milk
- 2 tablespoons cornstarch
- 1 1/2 cups fat-free milk
- 1/2 cup sugar
- 4 strips orange zest
- 2 ripe Hass avocados, halved, pitted, and peeled
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1/4 teaspoon coarse salt