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Recipes
Soy-Braised Pork Country Ribs with Carrots and Turnips
By Kplmrm
This terrific dish is made in one large deep skillet
- •1/2 cup low-salt chicken broth
- •3 tablespoons dry Sherry
- •3 tablespoons soy sauce
- •1 tablespoon (packed) golden brown sugar
- •1 teaspoon hot chili paste (such as sambal oelek)
- •2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5x1 1/2-inch strips (sometimes called boneless country-style pork ribs)
- •2 tablespoons peanut oil
- •1 medium onion, chopped
- •4 green onions; white and pale green parts finely chopped, green parts thinly sliced
- •3 garlic cloves, chopped
- •1 1/2 tablespoons minced peeled fresh ginger
- •3 whole star anise
- •3 long strips orange peel removed from orange with vegetable peeler
- •3/4 pound carrots, peeled, cut into 1-inch pieces
- •3/4 pound turnips, peeled, cut into 1-inch pieces
- •Steamed white rice
Chicken Fried Rice
By Kplmrm
YIELD: 4 servings (serving size: about 1 1/2 cups) TOTAL:25 MINUTES Amount per serving Calories: 477 Fat...
- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
- 7 teaspoons lower-sodium soy sauce, divided
- 1 teaspoon cornstarch
- 12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili paste with garlic
- 2 tablespoons canola oil, divided
- 2 large eggs, lightly beaten
- 1 cup chopped white onion
- 1 teaspoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- 1/2 cup chopped green onions
Rosemary Lamb Chops
By Kplmrm
Total: 30 minutes Yield: 4 servings (serving size: 2 lamb chops) Calories:157 Fat:9
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 8 (3-ounce) lamb rib chops, trimmed
- 2 teaspoons olive oil
Bombay Shrimp Curry with Coconut Rice
By Kplmrm
Calories: 366 Fat: 12.5g Saturated fat: 3
- 5 teaspoons canola oil, divided
- 1 pound peeled and deveined shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 cups prechopped onion
- 1 1/2 tablespoons curry powder
- 1 tablespoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1 1/3 cups hot water
- 1 cup frozen peas and carrots
- 1 cup light coconut milk
- 1 cup uncooked instant rice
- 1 tablespoon chopped fresh cilantro
Golden Corn and Saffron Polenta
By Kplmrm
6 servings •PREP: 35 minutes •TOTAL: 35 minutes •Nutritional Information One serving contains: ...
- 2 •2 tablespoons chicken fat or olive oil
- 1 •1 cup chopped onion
- 5 •5 cups low-salt chicken broth
- 1 1/4 •1 1/4 teaspoons coarse kosher salt
- 1/2 •1/2 teaspoon saffron threads
- 1 •1 cup medum-grain polenta (coarse cornmeal; such as Alpina Savoie)
- 1 1/2 •1 1/2 cups frozen corn kernels, thawed
Asparagus and Chicken Carbonara
By Kplmrm
Raw egg yolks and whipping cream traditionally add the creaminess and fat to pasta carbonara
- 8 * 8 ounces uncooked spaghetti
- 2 * 2 cups (1-inch) slices asparagus (about 3/4 pound)
- 1/2 * 1/2 cup egg substitute
- 1/2 * 1/2 cup evaporated fat-free milk
- 2 * 2 teaspoons olive oil
- 1/2 * 1/2 cup chopped onion
- 1/4 * 1/4 cup dry vermouth
- 2 * 2 cups chopped skinless, boneless rotisserie chicken breast meat
- 1/2 * 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 3 * 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 4 * 4 bacon slices, cooked and crumbled
Spiced Chocolate Torte Wrapped in Chocolate Ribbons
By Kplmrm
Adorned with a ribbon and a big bow, this cake is a delicious present
- cake
- 1 1/2 •1 1/2 cups (3 sticks) butter, room temperature
- 2 •2 cups sugar
- 8 •8 eggs, seperated, room temperature
- 10 •10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
- 1 1/2 •1 1/2 cups finely chopped pecans
- 2 •2 teaspoons vanilla
- 1 •1 teaspoon ground cinnamon
- 1 •1 teaspoon ground cloves
- 1 •1 teaspoon freshly grated nutmeg
- 1 1/3 •1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
- •Pinch of salt
- •Pinch of cream of tartar
- buttercream
- 3/4 •3/4 cup sugar
- 1/2 •1/2 cup light corn syrup
- 4 •4 jumbo egg yolks
- 1 1/2 •1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
- 6 •6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
- 1/4 •1/4 cup dark rum
- glaze
- 12 •12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
- 3/4 •3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
- 2 •2 tablespoons honey
- 3/4 •3/4 teaspoon instant espresso powder or instant coffee powder
- chocolate ribbons
- 7 •7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1/2 •1/2 cup light corn syrup, divided
- 7 •7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces
Chicken Enchiladas Suizas
By Kplmrm
Cook Time:1 hr 40 min Level: Intermediate Yield: 6 servings
- 2 skin-on, bone-in chicken breasts (about 2 pounds)
- 2 cups low-sodium chicken broth
- 2 cloves garlic
- 2 bay leaves
- 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
- Kosher salt
- 2 pounds plum tomatoes
- 1 or 2 serrano chile peppers, stemmed
- 2 tablespoons vegetable oil, plus 1/2 cup for frying
- 1 large white onion; 2/3 diced, 1/3 sliced into rings
- 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
- 12 corn tortillas, preferably white
- 3/4 cup crumbled queso fresco
Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
By Kplmrm
YIELD: 4 servings (serving size: 2 tacos) TOTAL:20 MINUTES Amount per serving Calories: 319 Fat: 11
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 3/4 teaspoon ancho chile powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- Cooking spray
- 1/8 teaspoon grated lime rind
- 2 tablespoons fresh lime juice, divided
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1/2 ripe peeled avocado, diced
- 2 cups packaged angel hair slaw
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 8 (6-inch) corn tortillas
Classic Roast Chicken
By Kplmrm
YIELD: 4 servings (serving size: 1 breast half or 1 leg quarter) TOTAL:1 HOURS, 30 MINUTES Amount per serving...
- 1 (4-pound) whole roasting chicken
- 2 teaspoons unsalted butter, softened
- 1 1/2 teaspoons minced fresh thyme
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 2 teaspoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3 shallots, peeled and halved
- 3 fresh thyme sprigs
- 1 lemon, quartered