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Recipes
Sausage and Clams With Polenta
By Kplmrm
Cook Time:25 min Level: Easy Yield: 4 servings Per serving: Calories 468; Fat 15 g (Saturated 4 g); Cholestero
- 1 cup instant polenta
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, sliced
- 1 bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
- Kosher salt and freshly ground pepper
- 3/4 pound hot or sweet Italian sausages, cut into chunks
- 1 pint grape tomatoes, halved
- 3/4 cup dry white wine
- 16 littleneck clams, scrubbed
- Chopped fresh parsley, for topping (optional)
Cajun Steak Frites with Kale
By Kplmrm
Nutritional Information Calories:369 Fat:14
- Frites:
- 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
- 1 tablespoon olive oil
- 1 teaspoon hot sauce
- 3/4 teaspoon dried thyme
- 1/4 teaspoon garlic salt
- Cooking spray
- Steak:
- 1 (1-pound) flank steak, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon freshly ground black pepper
- Kale:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 pound kale, stemmed and shredded
- 1/4 cup water
- 1 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Steak Picadillo Soft Tacos
By Kplmrm
Olives take steak tacos in a Mediterranean direction
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce strip of skirt steak
- 1/2 cup 1/4-inch squares green bell pepper
- 3/4 cup canned diced tomatoes with green chiles
- 1/3 cup halved drained pimiento-stuffed green olives plus brine from jar
- 1/4 cup raisins
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 8 corn tortillas
- Chopped fresh cilantro (for garnish)
Steak Tips with Peppered Mushroom Gravy
By Kplmrm
Total: 20 minutes Yield: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles) Calories: ...
- * 2 cups uncooked egg noodles
- * Cooking spray
- * 1 pound top sirloin steak, cut into 3/4-inch pieces
- * 1 tablespoon butter
- * 2 tablespoons finely chopped shallots
- * 1 (8-ounce) package presliced baby bella mushrooms
- * 1 teaspoon minced garlic
- * 1 tablespoon low-sodium soy sauce
- * 3 tablespoons all-purpose flour
- * 1 1/2 cups fat-free, less-sodium beef broth
- * 1/2 teaspoon black pepper
- * 1/4 teaspoon salt
- * 3 fresh thyme sprigs
- * 1 teaspoon fresh thyme leaves (optional)
Lamb and Chickpea Tagine
By Kplmrm
Serve this hearty Moroccan-inspired stew over hot cooked couscous
- 1 tablespoon olive oil
- 1 pound lamb stew meat
- 1 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 5 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons honey
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/2 cup golden raisins
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/3 cup chopped pistachios
- 2 tablespoons small fresh cilantro leaves
Boston Cream Pie
By Kplmrm
Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omi...
- Cake:
- Cooking spray
- 2 teaspoons cake flour
- 5 ounces sifted cake flour (about 1 1/4 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup 1% low-fat milk
- 2 large egg whites
- 3 tablespoons granulated sugar
- Filling:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons 1% low-fat milk
- 1/3 cup egg substitute
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- Glaze:
- 2 ounces dark chocolate
- 2 tablespoons 1% low-fat milk
- 1/3 cup powdered sugar
- 2 teaspoons Cointreau (orange-flavored liqueur)
New Orleans-Style Shrimp
By Kplmrm
Per serving: Calories 387; Fat 19 g (Saturated 11 g); Cholesterol 377 mg; Sodium 1,020 mg; Carbohydrate 16 g; Fiber
- 24 large shrimp in the shell (about 1 1/2 pounds)
- 1 tablespoon Creole seasoning
- 6 tablespoons unsalted butter
- 2 bunches scallions, chopped
- 1/4 cup Worcestershire sauce
- 1 cup frozen corn kernels
- 1 large tomato or 2 plum tomatoes
- Toasted French bread, for serving
Hush Puppies with Remoulade
By Kplmrm
F&W’s Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan ...
- HUSH PUPPIES
- 1 . 1 cup coarse yellow cornmeal
- 2 . 1 cup all-purpose flour
- 3 . 2 tablespoons sugar
- 4 . 1 tablespoon baking soda
- 5 . 2 teaspoons kosher salt
- 6 . 2 teaspoons dried oregano
- 7 . 1 teaspoon cayenne pepper
- 8 . 1/2 teaspoon freshly ground black pepper
- 9 . 3 large eggs, lightly beaten
- 10 . 3/4 cup milk
- 11 . 2 scallions, finely chopped
- 12 . 1 tablespoon vegetable oil, plus more for frying
- 13 .
- REMOULADE
- 1 . 3/4 cup mayonnaise
- 2 . 2 tablespoons whole-grain mustard
- 3 . 1 tablespoon ketchup
- 4 . 1 tablespoon cider vinegar
- 5 . 1 medium shallot, minced
- 6 . 1 scallion, finely chopped
- 7 . Tabasco sauce
- 8 . Salt and freshly ground pepper
Honey-Wine Braised Chicken Thighs with Mustard Greens
By Kplmrm
Serve with rice or lo mein noodles
- 2 1/2 teaspoons dark sesame oil
- 6 skinless, boneless chicken thighs (about 2 pounds)
- 2 cups chopped red onion (about 1 large)
- 3/4 cup fat-free, less-sodium chicken broth
- 1/3 cup Shaoxing (Chinese rice wine) or dry sherry
- 2 1/2 tablespoons minced peeled fresh ginger
- 3 tablespoons oyster sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 1/2 pounds mustard greens, stems removed and coarsely chopped
- 1 tablespoon sesame seeds, toasted