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Recipes
Salmon Satay With Orange-Jasmine Rice and Chopstick Salad
By t1bishop
Meal Time - 35 minutes COOKING SEQUENCE • Prepare salmon through step 2 - 5 minutes • Prepare chopstick sa
- SEAFOOD
- 1 1/2 lb salmon fillets (skin removed)
- PRODUCE
- 3 green onions
- 1 (12-ounce) package fresh broccoli slaw
- 1 cup orange juice
- DRY GROCERY
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 1/3 cup sesame ginger marinade
- 1/4 cup red wine vinegar
- 1 tablespoon sesame oil
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon seasoned salt
- 8 (12-inch) bamboo skewers
- 1 tablespoon peanut butter
- 1/2 cup sliced almonds
GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS
By t1bishop
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon is worthy of a glass of sweet tea
- FOR BLACK-EYED PEAS
- 4 bacon slices
- 4 scallions, chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1/2 medium green bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 2 Turkish bay leaves or 1 California
- 1 tsp dried thyme
- 1 tsp hot red-pepper flakes
- 2 (15-oz) cans black-eyed peas, rinsed
- and drained
- 1 3/4 cups reduced-sodium chicken broth
- FOR SHRIMP
- 3 Tbsp extra-virgin olive oil
- 1 Ib large shrimp, peeled and deveined
- 3 large garlic cloves, finely chopped
- 1/2 cup dry white wine
INSALATA PANTESCA - salad with capers
By t1bishop
wonderful salad, very unusual
- 10 mixture of red, white and blue potatoes
- 1 medium spring onion
- 8 ripe tomatoes
- 12 black olives
- 7 tablespoons of capers in salt
- 6 basil leaves, chopped
- Olive oil, pepper, and salt to taste
SALMON WITH AGRODOLCE SAUCE
By t1bishop
This classic Italian sauce, with its combination of balsamic vinegar and a touch of sugar, lends deep sweetness a...
- 3 tablespoons olive oil, divided
- 4 (6-oz) salmon fillets (1 inch thick)
- with skin
- 2 medium red onions (about 1 ob
- total), each cut into 8 wedges
- 1 cup balsamic vinegar
- 1 1/4 teaspoon sugar
- 2 tablespoon unsalted butter
Homemade Mexican Soup
By t1bishop
This recipe is embarrassingly easy
- 2 32-oz cartons chicken broth
- one roasted chicken, take all meat and skin off
- 2 cans cannellini beans
- 1 large jar salsa verde
- 1/2 tsp cumin
- grated cheese for top
CARMELIZED ONION AND GRUYERE TART
By t1bishop
Directions Heat oven to 400 degrees
- Ingredients
- 3 cups (about 10 ounces) grated Gruyere cheese
- 8 ounce cream cheese (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh oregano
- 3/4 teaspoon fresh ground pepper
- 2 tablespoons unsalted butter
- 2 large (2 cups) sweet yellow onions sliced 1/4 inch thick
- 2 tablespoons fresh thyme
- 1/2 cup kalamata olives sliced
- 2 Trader Joe’s frozen pie crusts, thawed
Italian Chicken with White Beans
By t1bishop
ONE In a 3 or 4-quart slow cooker combine beans, onion, carrots, celery and garlic
- 1 15- or 19-ounce can white kidney (cannellini) beans, rinsed and drained
- 1 cup chopped organic onion (1 large)
- 1 cup thinly sliced organic carrot
- (2 medium)
- 1/2 cup thinly sliced organic celery
- (1 stalk)
- 3 cloves garlic, minced
- 2 pounds Boneless, Skinless Chicken breasts
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 14.5-ounce can organic diced
- tomatoes, undrained
- 1/2 cup dry white wine or chicken
- broth
- 1/2 teaspoons dried Italian seasoning, crushed
- 1/4 cup finely shredded Parmesan
- cheese (1 ounce) optional
Black Beans and Rice
By t1bishop
Hands on: 15minutes Total time: 50 minutes
- 1 1/4 cups uncooked brown rice
- 1 medium chopped onion
- 1 medium «hopped green bell pepper
- 2 medium chopped carrots
- 1 cup orange juice
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/4 to 1/2 teaspoon crushed red pepper
- 2 cloves minced garlic
- 1 (14.S-ounce) can diced undrained fire-roasted tomatoes
- 1 14.5-ounce) can rinsed reduced-sodium black beans
- Fat-free sour cream
- Lime wedges
Italian Grilled Zucchini and Red Onion
By t1bishop
This simple side dish is tastiest at room temperature, so it's an ideal make ahead
- 1 tablespoon olive oil
- 4 (1/2-inch-thick) slices red onion
- (about 1 large)
- 2 pounds small zucchini, cut
- lengthwise into 1/4 inch thick slices
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black
- pepper, divided
- 2 tablespoons red wine vinegar
- 1/3 cup, about 2 ounces, shaved fresh
- Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced fresh mint.
ZESTY SEAFOOD LASAGNA
By t1bishop
1) preheat oven to 400 degrees
- 3 pkgs of white sauce mix - McCormick’s white sauce (I don’t know if you have this)
- 4 1/2 cups milk- skim
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 3/4 cup grated Parmesan cheese, divided
- 3 tablespoons hot sauce
- 9 oven ready lasagna noodles/sheets – Ronzoi
- 2 pkgs (10 oz each) frozen chopped spinach – thawed and squeezed
- 3/4 pound COOKED shrimp
- 3/4 pound RAW bay scallops
- 2 cups mozzarella cheese, divided.