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Recipes
Spice-Rubbed Flank Steak with Fresh Salsa
By Kplmrm
YIELD: 6 servings (serving size: about 3 ounces steak and 1/3 cup salsa) HANDS-ON: 27 MINUTES TOTAL: 32 MINUTES ...
- Salsa:
- 2 cups chopped seeded tomato
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- Steak:
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon chipotle chile powder
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 (1 1/2-pound) flank steak, trimmed
- 1 tablespoon extra-virgin olive oil
- Cooking spray
Braised Pork Belly with Pickled Radishes
By Kplmrm
1. In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/2 cup fresh lime juice (from 3 limes)
- 1/4 cup light brown sugar
- 1/4 cup thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 3 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- Salt
- 2 cups low-sodium chicken broth
- 2 scallions, thinly sliced
- Pickled Radishes and steamed rice, for serving
Easy Classic Funnel Cake
By Kplmrm
Cook Time:20 min Level: Easy Yield: 6 servings
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1 cup milk, plus more if needed
- Canola oil, for frying
- 1 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- Whipped cream and/or fruit sauce, for serving (optional)
Seared Pork Tortas
By Kplmrm
Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick)
- 1 (12-ounce) baguette, cut in half horizontally
- 1/2 cup canned pinto beans, rinsed and drained
- 2 tablespoons refrigerated fresh salsa
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup thinly sliced onion
- 1 large tomato, cut into 8 (1/4-inch-thick) slices
- 1 jalapeño pepper, seeded and thinly sliced
- 1/2 ripe peeled avocado, cut into 1/8-inch-thick slices
Risotto with Spring Vegetables
By Kplmrm
Nutritional Information Calories:371 Fat:10
- 2 cups shelled fava beans (about 1 1/2 pounds unshelled)
- 1/2 cup fresh green peas
- 4 cups Homemade Chicken Stock
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped shallots
- 1/2 cup chopped carrot
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/8 teaspoon saffron threads, crushed
- 1/2 cup white wine
- 8 ounces thin asparagus, cut into 2-inch pieces
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Chile-Rubbed Flat-Iron Steak
By Kplmrm
This cut of meat is actually from the top blade steak and is named for its triangular shape that's similar to an ir...
- 2 tablespoons brown sugar
- 2 teaspoons canola oil
- 1 teaspoon chipotle chile powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1 (1-pound) flat-iron steak, trimmed
- Cooking spray
- 4 lime wedges
- 4 (6-inch) corn tortillas, warmed
- Cilantro leaves (optional)
Baked Farfalle With Escarole and Zucchini
By Kplmrm
Cook Time: 35 min Level: Easy Yield: 6-8 servings
- Kosher salt
- 1 pound farfalle
- 2 tablespoons extra-virigin olive oil, plus more for brushing
- 4 cloves garlic, sliced
- Pinch of red pepper flakes
- 1 28-ounce can plum tomatoes
- 1 15-ounce can plum tomatoes
- 4 large sprigs basil, plus 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- 1 1/2 cups chopped escarole, sauteed
- 1 1/2 cups sliced zucchini, sauteed
- 3 cups shredded Italian fontina cheese
- 1 cup freshly grated parmesan cheese
Crispy Fish with Lemon-Dill Sauce
By Kplmrm
For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Saffron Fish Stew with White Beans
By Kplmrm
Be sure to choose a sustainable fish, like wild-caught Pacific flounder or wild-caught Alaskan halibut
- 1 tablespoon extra-virgin olive oil
- 1 cup prechopped onion
- 1 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 2 garlic cloves, crushed
- 1 thyme sprig
- 1/2 teaspoon grated fresh orange rind
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 cups water
- 1 1/2 cups clam juice
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 teaspoon salt
- 1 pound flounder fillet, cut into (2-inch) pieces
- 1 (14-ounce) can great Northern beans, rinsed and drained
- Fresh thyme leaves
Tilapia With Green Beans
By Kplmrm
Cook Time:30 minutes Level: Easy Calories 306; Fiber 3g; Protein 36g
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh oregano, plus more for garnish
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 6-ounce tilapia fillets
- 4 tablespoons unsalted butter
- 1/2 pound thin green beans or haricots verts
- 1 clove garlic, chopped
- 1 cup grape or cherry tomatoes, halved
- Juice of 1 lemon