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Garlicky Sauteed Swiss Chard

Garlicky Sauteed Swiss Chard

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Directions Add the oil to a large saute pan with the garlic and red pepper flakes

  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed
  • 1 teaspoon red pepper flakes
  • 1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
  • Kosher salt
  • Splash red wine vinegar
4.6/5 (10 Votes)

Beet Hummus

Beet Hummus

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Step 1      Preheat the oven to 425°

  • 2 pounds red beets, scrubbed
  • 2 garlic cloves, chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup tahini
  • Kosher salt
  • Warm pita bread, for serving
0/5 (0 Votes)

Chocolate-Almond Moelleux

Chocolate-Almond Moelleux

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This moelleux is just that

  • 1/2 cup GF almond paste
  • 3/4 cup confectioner’s sugar
  • 7 egg yolks
  • 4 egg whites
  • 1/4 cup sugar
  • 2/3 cup Artisan GF Flour Blend
  • 1/4 cup cocoa powder
  • 1/4 cup melted butter
0/5 (0 Votes)

French Dip Sandwiches

French Dip Sandwiches

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Directions In a large, shallow skillet over moderate heat, melt butter

  • 2 tablespoons butter
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 1 jigger dry sherry, optional
  • 2 cans beef consomme, found on broth and soups aisle or beef broth
  • 1 1/2 pounds deli sliced roast beef
  • Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
  • 4 torpedo sandwich rolls, split
4.5/5 (17 Votes)

Roman-style Chicken

Roman-style Chicken

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Recipe courtesy Giada De Laurentiis

  • 4 skinless chicken breast halves, with ribs
  • 2 skinless chicken thighs, with bones
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 ounces prosciutto, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup chopped fresh flat-leaf parsley leaves
0/5 (0 Votes)

Buckwheat Pancakes

Buckwheat Pancakes

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Roast the strawberries: preheat oven to 350 degrees Fahrenheit

  • 1 cup buckwheat flour (or 1/2 buckwheat and 1/2 flour of choice)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk, shaken
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Butter, for the skillet
  • 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
  • 1 teaspoon sugar
  • 1 tablespoon maple syrup or honey
5/5 (5 Votes)

Tender Gluten Free Apple Cake

Tender Gluten Free Apple Cake

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Preheat your oven to 325°F

  • 1 1/2 pounds baking apples (about 3 large apples), peeled, cored and diced (a mix of Empire, Gala, and green apples works really well)
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground nutmeg
  • 10 tablespoons (140 g) unsalted butter, melted and cooled
  • 1 cup (200 g) granulated sugar
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
0/5 (0 Votes)

Classic Deli Russian Dressing

Classic Deli Russian Dressing

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Great on deli sandwiches

  • 1 cup Mayonnaise
  • 1/4 cup Chili Sauce
  • 1 tbsp. freshly grated or prepared Horseradish (more if you like it a little spicier).
  • 1 tsp. Worcestershire Sauce
  • Salt and Pepper to taste
4.5/5 (17 Votes)

Blueberry Lemon Scones

Blueberry Lemon Scones

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Instructions Preheat your oven to 350 degrees

  • Lemon Glaze:
  • 1/2 cup Nutiva shortening
  • 3 cups spelt flour
  • 1/4 cup Nutiva coconut palm sugar
  • 1 tablespoon + 3/4 teaspoon of baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest
  • 1/2 cup frozen blueberries
  • 1 egg
  • 1/2 cup + 2 tablespoons coconut milk, divided
  • 1/4 cup coconut palm nectar
  • 1 teaspoon lemon juice
4.7/5 (24 Votes)

Scallops With Herbed Brown Butter

Scallops With Herbed Brown Butter

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Heat oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1 pound sea scallops, side muscle removed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
  • 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
  • 2 teaspoons fresh lemon juice
5/5 (4 Votes)