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Recipes
Classic Real Ginger Cookies!
By nnlester
In a bowl, mix all of your ingredients together until combined
- 1 cup almond flour
- 1/2 cup oat flour (alternative: quinoa flour or spelt flour)
- 1 egg or 1 tablespoon ground flaxseeds mixed with 3 tablespoons water
- 2 tablespoons coconut oil (solid form)
- 1/4 cup pure maple syrup
- 1 and 1/2 tablespoons molasses
- 1/4 teaspoon vanilla
- 3/4 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking soda
Burnt Butter Pear + Apple Crumble
By nnlester
Hello from heatwave land. It’s going to be 100 degrees today in Los Angeles
- 3 to 4 baking pears, cored and diced
- 1 apple, cored and diced
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2-inch knob of fresh ginger, minced
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup white granulated sugar
- 1/4 cup oat flakes
- 1/2 cup walnuts, roughly chopped
- 4 ounces unsalted butter (1 stick), cubed
Ginger Simple Syrup for Fresh Fruits
By nnlester
Recipe courtesy Rachael Ray and her friend, Emily
- 3/4 cup sugar
- 1/2 cup water
- 2 inches fresh ginger root, peeled
- 4 to 6 cups fresh fruit chunks
Tagliarelle with Truffle Butter
By nnlester
If you can get Cipriani tagliarelle it makes a huge difference
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Sausage with Sauerkraut, Apples, and Bok Choy
By nnlester
In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes
- 1 teaspoon caraway seeds
- 2 tablespoons plus 3 teaspoons vegetable oil, such as grapeseed, divided
- 1 pound baby bok choy, heads trimmed and quartered lengthwise
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 Honeycrisp or Gala apple, sliced into 1/4-inch wedges
- 8 links fresh sausage (about 2 pounds), such as hot or sweet Italian sausage
- 2 1/2 cups prepared sauerkraut, drained
- 1/2 cup low-sodium chicken broth
- 1 tablespoon cider vinegar
- 1 tablespoon unsalted butter
- Grainy Dijon mustard, for serving
Lemon Buttermilk Pie with Saffron
By nnlester
Pulse flour, sugar, and salt in a food processor to combine
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/4 cup buttermilk
- 2 tablespoons all-purpose flour, plus more
- 6 large egg yolks
- 3 large eggs
- 1 1/4 cups buttermilk
- 1 1/4 cups sugar
- 1 tablespoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/4 teaspoons kosher salt
- Pinch of saffron threads
- 2 tablespoons unsalted butter, melted, cooled slightly
- Whipped cream (for serving)
Savory Coeur a la Creme
By nnlester
2008, Ina Garten, All Rights Reserved
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- Crackers, for serving
Peruvian-Style Roast Chicken with Tangy Green Sauce
By nnlester
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright av...
- 3 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 2 lemons
- 1 (4-4 1/2-pound) whole chicken
- 1 cup (packed) cilantro leaves with tender stems
- 1 –2 medium jalapeños, coarsely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 1/2 teaspoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/3 cup mayonnaise
- 1 English hothouse or 2 Persian cucumbers, cubed
- 1 firm-ripe avocado, cubed
- 3 scallions, thinly sliced
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving
Haddock Margarita with Pan Roasted Potatoes
By nnlester
This recipe is adapted from the "Italian Express Pizzeria" featured on Diners, Drive Ins and Dives
- Fish:
- 2- 8 ounces fresh skinless haddock fillet (or similar white fish)
- 1/2 cup all-purpose flour
- 3 eggs
- Margarita Sauce:
- 1/2 cup imported Italian olive oil
- 1 stick (8 tablespoons) salted butter
- 1 cup chicken stock
- 1 cup white wine (chablis)
- Table salt and ground black pepper
- 1/2 whole fresh lemon
- Potatoes:
- 1 pound whole white potatoes, peeled (about 2 medium potatoes)
- 2 tablespoons imported Italian olive oil
- 1 tablespoon butter
- 1/2 teaspoon paprika
- Table salt and ground black pepper
- Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish
Spicy Honey Mustard-Glazed Pancetta
By nnlester
Preheat the oven to 450 degrees F
- 1 pound pancetta, sliced 1/8 to 1/4-inch thick
- 6 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon cayenne pepper