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Recipes
Espresso Ice Cream
By nnlester
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise
- 3 cups half-and-half
- 6 extra-large egg yolks
- 2/3 cup sugar
- Pinch salt
- 2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
- 1 tablespoon coffee liqueur (recommended: Kahlua)
- 1 teaspoon pure vanilla extract
- 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped
Chocolate Peanut Butter Fudge
By nnlester
Stir together peanut butter and coconut oil in a small bowl
- 1 cup smooth peanut butter
- 1 cup organic coconut oil, liquid; I like refined, but you can use either
- 1/3-1/2 cup honey, you can use raw here, since the recipe is uncooked!
- 1/2 cup butter, softened
- 1/3 cup cocoa powder
- salt to taste
Italian Sausage & Pepper Sauté
By nnlester
Sauté the whole sausages until browned on all sides and almost fully cooked (they will finish cooking after)
- 2 GF Italian sausages
- 2 Tbsp olive oil
- 3 bell peppers (green, red, yellow), thinly sliced
- 1 onion, cut into wedges
- 3 cloves garlic, minced
- 1 tsp rosemary, chopped
- 1/2 tsp red pepper flakes
- 1 (540ml) can diced tomatoes
- 10 basil leaves, chopped
My Mother's Butter, Tomato, and Onion Sauce
By nnlester
1. If using fresh tomatoes, peel them
- 2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
- 1 medium sweet yellow onion
- 5 tablespoons butter
- 1 1/4 teaspoons salt
Arugula, Watermelon and Feta Salad
By nnlester
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, 1/2-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned
Salted Caramel Brownies
By nnlester
Place the walnuts and almonds in a food processor and pulse until finely chopped
- Caramel Topping:
- 1 cup walnuts
- 1 cup almonds
- 1/2 cup cacao powder
- 1/8 teaspoon sea salt
- 10-12 dates
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons almond butter
- 1-2 tablespoons raw honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch sea salt
Creamy Polenta
By nnlester
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half, divided
- 2 tablespoons butter, divided
- 1/3 cup coarse polenta, or corn grits
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- Special Equipment: slow cooker
Polpette Napoletane (Meatballs)
By nnlester
Recipe courtesy Baroness Cecilia Bellelli
- 2 slices stale white bread, crusts removed
- 1 cup milk
- 1 small bunch flat-leaf parsley, finely chopped
- 1 clove garlic, finely chopped
- 9 ounces minced beef and pork, equal amounts
- 2 fresh eggs
- 2 ounces pecorino, grated
- Salt and freshly ground black pepper
- 1 buffalo mozzarella, drained and chopped into little pieces
- Unseasoned bread crumbs
- Extra-virgin olive oil, for frying
- Tomato sauce, recipe follows
- Serving suggestion: steamed broccoli
Slow-Cooker Chicken Congee
By nnlester
Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker
- 2 pounds boneless, skinless chicken thighs
- 8 cups chicken stock
- 1 cup long-grain rice
- 3 small dried red chiles, such as Thai or chile de arbol
- 1 (3") piece ginger, thinly sliced
- 2 garlic cloves, pressed
- 1 1/2 teaspoons kosher salt
- Cubed avocado, lime wedges, cilantro, sliced jalapeño, sliced scallions, chopped roasted, salted peanuts, chili oil, fish sauce, hot sauce, soy sauce, and/or crispy fried shallots (for serving; choose as many as you like)
Sriracha Hummus
By nnlester
Instructions Pour the chickpeas into a bowl, cover with warm water by two inches and then stir in the baking soda
- 2 cups dry chickpeas
- 1/4 teaspoon baking soda
- 4 cloves garlic, smashed
- 2 1/2 teaspoons finely ground sea salt
- 1 teaspoon smoked paprika
- 1/4 cup roasted sesame tahini
- 3/4 cup sriracha (Find organic sriracha here.)
- 1/2 cup extra virgin olive oil
- 1/4 cup water