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Recipes
Escarole, Sausage, and Fontina Quesadillas
By Kplmrm
Total: 26 minutes Yield: 2 servings (serving size: 2 quesadillas) Calories:441 Fat:23
- 2 tablespoons olive oil, divided
- 5 ounces hot pork Italian sausage, casings removed
- 4 cups chopped escarole
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon freshly ground black pepper
- 4 (6-inch) whole-wheat tortillas
- 1/4 cup (1 ounce) grated fontina cheese
Fettuccine with Mussels
By Kplmrm
Look for the small airline-sized bottles of wine that are packaged in 4-packs—they're the most economical way to ...
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 6 garlic cloves, coarsely chopped
- 1/2 cup dry white wine
- 3 plum tomatoes, chopped
- 1/3 cup bottled clam juice
- 1 1/2 pounds mussels, scrubbed and debearded
- 1/4 cup chopped fresh flat-leaf parsley
Barley and Beef Soup
By Kplmrm
Make this soup the night before to allow time for its flavors to develop
- * Cooking spray
- 2 * 2 cups chopped onion (about 1 large)
- 1 * 1 pound chuck steak, trimmed and cut into 1/2-inch cubes
- 1 1/2 * 1 1/2 cups chopped peeled carrot (about 4)
- 1 * 1 cup chopped celery (about 4 stalks)
- 5 * 5 garlic cloves, minced
- 1 * 1 cup uncooked pearl barley
- 5 * 5 cups fat-free, less-sodium beef broth
- 2 * 2 cups water
- 1/2 * 1/2 cup no-salt-added tomato puree
- 1/2 * 1/2 teaspoon kosher salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 bay leaves
Glazed Double-Cut Pork Chops
By Kplmrm
Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over th...
- For the Pork:
- Kosher salt
- 1/4 cup coarsely ground black pepper
- 2 tablespoons packed dark brown sugar
- 2 teaspoons smoked paprika
- 4 double-cut bone-in pork loin chops (about 1 pound each)
- Vegetable oil, for the grill
- For the Sauce:
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 cup apple cider vinegar
- 3/4 cup packed dark brown sugar
- 1 1/2 cups ketchup
- 1 1/4 cups apple juice
- 1 cup maple syrup
- 1/2 cup bourbon
- 1/2 cup prunes
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground
- black pepper
Chile-Glazed Hanger Steak
By Kplmrm
Never grill a thick steak like hanger over high heat; it will burn long before it's cooked through
- 8 dried guajillo chiles, seeded
- 4 large garlic cloves
- 2 teaspoons dried oregano
- 6 tablespoons canola oil, plus more for brushing
- Salt and freshly ground pepper
- 1 trimmed hanger steak (about 1 pound), cut into 4 pieces
- 1 large onion, finely chopped
- 1/4 cup light brown sugar
- 1/4 cup cider vinegar
Chive Smashed Potatoes
By Kplmrm
4 servings Calories: 111 Fat: 0
- 1 pound Yukon gold potato
- 1/3 cup plain 2% greek yogurt
- 2 tablespoons minced fresh chives
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
Balsamic Steak With Radicchio
By Kplmrm
15 min Level: Easy Yield: 4 servings Per serving: Calories 394; Fat 23 g (Saturated 11 g); Cholesterol 126 mg;
- 4 6-ounce beef eye round steaks
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 to 2 teaspoons sugar, plus a pinch
- 1 clove garlic, sliced
- 2 heads radicchio, torn into pieces
- 1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
- 1/4 cup balsamic vinegar (preferably aged)
- 1/2 cup low-sodium chicken broth
- 1/2 cup fresh basil leaves, sliced, plus leaves for topping
Provençal Beef Daube
By Kplmrm
YIELD: 8 servings (serving size: about 3/4 cup) TOTAL:7 HOURS, 19 MINUTES Amount per serving Calories: 360 ...
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1/2 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 3/4 teaspoon salt, divided
- Cooking spray
- 1/2 cup red wine
- 1/4 cup fat-free, lower-sodium beef broth
- 1/3 cup pitted niçoise olives
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 teaspoon whole black peppercorns
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch) strip orange rind
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 1/2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh thyme