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Recipes
Veal Involtini with Prosciutto and Parmesan
By Kplmrm
4 servings Calories (kcal) 529
- 8 2-oz. veal scaloppine (1 lb.), pounded to 1/4" thickness
- 2 1/2 tsp. chopped fresh thyme, divided
- 2 1/2 tsp. chopped fresh rosemary, divided
- Freshly ground black pepper
- 16 large fresh basil leaves
- 16 large fresh mint leaves
- 8 very thin slices prosciutto
- 4 oz. shaved Parmesan
- 1/4 cup all-purpose flour
- 2 Tbsp. extra-virgin olive oil
- 6 fresh sage leaves
- 2 fresh bay leaves
- 1 garlic clove, minced
- 1/2 cup brandy or Cognac
- 1/2 cup heavy whipping cream
- Kosher salt
Beer-Braised Country-Style Pork Ribs
By Kplmrm
Total Time: 2 hr 15 min Prep 1 hr 30 min Cook 45 min Yield: 6 to 8 servings Level: Easy
- 4 pounds bone-in country-style pork ribs
- Kosher salt
- 1 1/2 teaspoons hot paprika
- 3 tablespoons extra-virgin olive oil
- 3 medium onions, peeled and cut into wedges
- 1 12-ounce bottle amber ale
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 6 sprigs thyme
- 2/3 cup apple cider vinegar
- 3 tablespoons honey
Vegetable Summer Rolls with Chile-Lime Dipping Sauce
By Kplmrm
TOTAL TIME: 45 MIN
- Ingredients
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 tablespoons water
- 1 small red chile, minced
- 4 ounces rice vermicelli
- Twelve 5-inch round rice paper wrappers, plus extra in case of breakage
- 1/2 red bell pepper, cut into 24 strips
- 1/2 yellow bell pepper, cut into 24 strips
- 1/2 Hass avocado, cut into 12 strips
- Half of a 4-inch length of seedless cucumber, peeled and cut into 12 strips
- 2 cups alfalfa sprouts (1 ounce)
- 6 large basil leaves, thinly sliced
Seared Filet with Mixed-Herb Gremolata
By Kplmrm
A great sear on the steaks depends on getting the pan very hot and not moving the meat too much while it's cooking
- 4 (4-ounce) beef tenderloin steaks (1 inch thick)
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 1 tablespoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
Lentil-Barley Soup
By Kplmrm
Yield: 4 servings (serving size: about 1 1/3 cups) Calories:300 Fat:4
- 2 teaspoons canola oil
- 1 cup sliced leek
- 3 cups organic vegetable broth
- 1 cup water
- 3/4 cup beer
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 cup chopped parsnip
- 1/4 cup chopped celery leaves
- 1/4 cup chopped fresh dill
- 1/4 cup uncooked pearl barley
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup dried lentils
- 1/4 teaspoon salt
Grilled Balsamic Skirt Steak
By Kplmrm
For an easy al fresco meal, head outdoors and fire up your grill to prepare this budget-friendly cut of meat
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces
- Cooking spray
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
Chicken and Mushrooms with Marsala Wine Sauce
By Kplmrm
Serve with mashed potatoes or egg noodles to soak up the tasty sauce
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons all-purpose flour, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, thinly sliced
- 1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
- 1 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 2/3 cup fat-free, lower-sodium chicken broth
- 1 cup halved cherry tomatoes
- 1/4 cup small fresh basil leaves
Arctic Char with Blistered Cherry Tomatoes
By Kplmrm
YIELD: 4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture) HANDS-ON:15 MINUTES TOTAL:15 MINUTE...
- 3 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) arctic char fillets
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon black pepper, divided
- 4 garlic cloves, halved
- 3 pints multicolored cherry tomatoes
- 1/4 cup thinly sliced fresh basil
- 2 shallots, thinly sliced
Tortellini with Italian Sausage, Fennel, and Mushrooms
By Kplmrm
8 main-course servings •PREP: 35 minutes •TOTAL: 50 minutes •Nutritional Information One serving...
- 1 •1 tablespoon olive oil
- 1 •1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
- 1 •1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
- 1 •1 8-ounce package sliced fresh crimini (baby bella) mushrooms
- 4 •4 large garlic cloves, pressed
- 1 •1 tablespoon fennel seeds, coarsely crushed
- 1/2 •1/2 cup heavy whipping cream
- 1 •1 cup (or more) low-salt chicken broth
- 1 •1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
- 1 •1 5-ounce package fresh baby spinach leaves
- 1/2 •1/2 cup finely grated Parmesan cheese plus additional (for serving)
- Test-Kitchen Tip
- To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.
Black Bean Soup
By Kplmrm
A topping of chopped hard-cooked eggs adds interesting texture and lends a cooling effect to this spicy Southwester...
- 1 cup dried black beans (about 6 ounces)
- 1 teaspoon olive oil
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/4 to 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 (14-ounce) can organic vegetable broth
- 1 (4-ounce) can chopped green chiles, drained
- 1/4 cup tomato paste
- 3/8 teaspoon salt
- 3 hard-cooked large eggs, coarsely chopped
- Chopped fresh cilantro (optional)