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Recipes
Sausage and Mushroom Penne Gratin
By nnlester
by Lillian Chou
- 1 pound dried penne
- 1 pound bulk sweet Italian sausage
- 2 tablespoons olive oil, divided
- 1 pound packaged sliced mushrooms
- 1 garlic clove, forced through a garlic press
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 8 ounces shredded whole-milk mozzarella, divided
Raw Vegan Chocolate Espresso Torte
By nnlester
To make the crust, grease a 9 inch (23cm) springform pan with coconut oil
- Crust:
- 1 cup (160g) raw whole almonds
- 1 cup (170g) firmly packed chopped pitted dates, plus more as needed
- 1/4 cup (18g) raw cacao powder or unsweetened cocoa powder
- Filling:
- 3/4 cup (180ml) coconut oil (in liquid form)
- 2/3 cup (160ml) pure maple syrup
- 1/2 cup (120ml) full-fat canned coconut milk (shake, then pour)
- 1/3 cup (80ml) espresso or strong coffee
- 1/2 cup (36g) raw cacao powder or unsweetened cocoa powder
- 3 cups (420g) raw cashews, soaked
- 1 teaspoon natural vanilla extract
- 1/8 teaspoon Celtic sea salt
Sauteed Soft-Shell Crabs with Caper Brown Butter
By nnlester
Recipe courtesy Tyler Florence and JoAnn Cianciulli
- 2 cups all-purpose flour
- Sea salt and freshly ground black pepper
- 4 medium soft-shell crabs, cleaned and rinsed
- 3 tablespoons extra-virgin olive oil
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons capers, drained
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 lemon, juiced
- 1 handful fresh flat-leaf parsley, finely chopped
- Lemon wedges, for serving
Bacon Wrapped Stuffed Jalapeños
By nnlester
Preparation Preheat oven to 400 degrees F
- 8 ounces extra-sharp cheddar cheese, grated
- 1/4 cup cream cheese, at room temperature
- 1/2 cup finely diced cherry peppers, or other roasted red pepper
- 3 tablespoons mayonnaise
- 1/2 teaspoon smoked paprika
- Squeeze of fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 12 slices Hickory Smoked Bacon, cut in half lengthwise
- 12 large fresh jalapeños, halved, seeds and ribs removed
Spaghetti with Parsley Pesto
By nnlester
Spaghetti with Parsley Pesto We love a classic pesto Genovese
- 1 pound spaghetti
- Kosher salt
- 1/2 cup unsalted, roasted almonds
- 4 cups (packed) fresh flat-leaf parsley leaves
- 3/4 cup chopped fresh chives
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
Grain-Free Crepes (Paleo)
By nnlester
Instructions Place all ingredients for the crepes in a blender and blend until smooth
- 1 cup almond meal/flour*
- 1/2 cup tapioca flour or arrowroot flour
- 4 eggs
- 1 cup almond milk
- Pinch sea salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon maple syrup or honey
- Honey or pure maple syrup
- Fresh ripe berries
- You can also use hazelnut meal
Homemade Cream of Chicken Soup
By nnlester
This homemade cream of chicken soup is gentle and soothing in its flavor, deeply comforting and satisfying
- 6 celery stalks, including leaves
- 3 carrots, including tops
- 1 yellow onion
- 1 whole stewing hen
- 2 leeks, cleaned
- 3 whole cloves (Order organic whole cloves here.)
- 2 tablespoons butter
- 1/4 teaspoon freshly grated nutmeg (Order organic nutmeg here.)
- 6 egg yolks, beaten
- 2 cups heavy cream
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh chives
Hot dog chili
By nnlester
From Triple D
- Ground beef
- water
- paprika
- celery salt
- chili powder
Brussels Sprout-Leaf Salad
By nnlester
Directions Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
Petite Nutella Pochettes
By nnlester
Recipe courtesy Melissa d'Arabian
- 1 cup (2 sticks) butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups flour
- 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
- Water, as needed
- 1/2 cup confectioners' sugar
- Special equipment: 3-inch fluted biscuit cutter