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Recipes
Pork and Shiitake Pot Stickers
By GadgetGirl
It's never a bad idea to have a good supply of dumplings on hand
- 2 tablespoons dark sesame oil
- 3/4 cup thinly sliced green onions, divided $
- 1 tablespoon minced garlic
- 1 tablespoon grated peeled fresh ginger
- 4 ounces thinly sliced shiitake mushroom caps
- 5 tablespoons lower-sodium soy sauce, divided
- 1 tablespoon hoisin sauce
- 1/2 teaspoon freshly ground black pepper
- 14 ounces lean ground pork
- 40 gyoza skins or round wonton wrappers
- Cornstarch
- 1/4 cup hot water
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
Ham and Split Pea Soup
By GadgetGirl
This is the best Split Pea Soup I've ever had
- Parmesan Truffled Potato Chips:
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Grilled Glazed Wild Salmon with Mango Salsa
By GadgetGirl
1. Put everything for the glaze in the saucepan over medium heat and cook until slightly thickened
- Salmon:
- 4 (6 ounces) Fresh Salmon Fillets (with skin)
- 1 Tablespoon Weber Roasted Garlic & Herb -seasoning
- 1 Tablespoon Mazola Corn Oil
- Glaze:
- 1 teaspoon Red Chili Pepper Powder/or Paste
- 1/2 Tablespoon Honey (agave nectar or sugar)
- 1/2 Tablespoon Rice Wine Vinegar
- 1/2 Tablespoon Lemon Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Sesame Oil
- 1/2 cup onion
- 2 Garlic Cloves
- Mango Salsa:
- Recipe slightly adapted from Mazola
- 2 cups fresh mango, diced
- 1 cup red bell pepper, diced
- 3 tablespoons minced red onion,
- 2 Campari Tomatoes, diced
- 1/2 tablespoon minced jalapeno
- 2 tablespoons minced, fresh cilantro
- Salt and pepper to taste
- 1 tablespoon fresh lemon OR lime juice
- Drizzle of Mazola Corn Oil
Orange-Hazelnut Snack Muffins
By GadgetGirl
Hazelnut flour (often called meal) is full of heart-healthy fats, fiber, and protein
- 1.5 ounces hazelnut flour (about 6 tablespoons; such as Bob's Red Mill)
- 2.5 ounces cake flour (about 1/2 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons 2% reduced-fat milk
- 1 1/2 tablespoons agave nectar
- 1 1/2 teaspoons grated orange rind
- 1 tablespoon fresh orange juice
- 1 large egg, lightly beaten
- Cooking spray
Steak with chimichurri sauce
By GadgetGirl
Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and c
- small bunch parsley, roughly chopped
- 1/2 tsp oregano, fresh or dried
- 2 garlic cloves
- 1 shallot, chopped
- 1/2 tsp chilli flakes
- 2 1/2 tbsp olive oil
- juice 1/2 lemon
- 2 tsp red wine vinegar
- 2 x 125g rib-eye or sirloin steaks
Arugula,Pear,Blue Cheese Salad
By GadgetGirl
A classic Arugula-Pear-Blue Cheese Salad pairs perfectly with most entrees
- 1/4 cup plus 2 Tbsp. pear preserves
- 1/2 cup Champagne vinegar
- 1 shallot, sliced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup olive oil
- 8 cups loosely packed arugula
- 2 Bartlett pears, cut into 6 wedges each
- 4 ounces blue cheese, crumbled
- 1/4 cup chopped toasted walnuts
Serendipitys Frozen Peanut Butter Hot Chocolate
By GadgetGirl
Try the restaurant's famous frozen hot chocolate (chilled hot chocolate blended with ice) by leaving out the peanut...
- 6 1/2 ounces milk chocolate, bittersweet chocolate, and semisweet chocolate
- 3 T. sugar
- 1 T. unsweetened cocoa powder 1 1/2 cups whole milk, divided
- 1/2 c. chilled whipping cream
- 2 T. peanut butter
- 3 c. ice cubes shop
- chocolate shavings
Grilled Herbed Meatballs
By GadgetGirl
Prepare a medium hot fire in a grill
- 1/4 cuo buttermilk
- 1 cup torn pieces of crustless white bread
- 1 Tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1 teaspoon salt, plus more to taste
- 1 pound ground beef
- 2 bacon slices, finely diced
- 2 tablespoons chopped flat leaf parsley
- 1/4 teaspoon chopped fresh rosemary
- 1/2 teaspoon thyme
- freshly ground pepper to taste
PLT Salad
By GadgetGirl
In this take on a BLT sandwich, prosciutto replaces bacon
- 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
- 4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted
- 1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
- 1/2 cup extra-virgin olive oil
- 6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
- 2 cloves garlic, smashed and peeled
- 6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
- 1 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 4 tsp. fresh lemon juice
Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale
By GadgetGirl
For a change of pace, use purchased tortellini filled with pumpkin instead of cheese
- 2 tablespoons olive oil
- 12 ounces fully cooked smoked kielbasa sausage, thinly sliced
- 1 onion, chopped
- 1 cup chopped fresh fennel bulb
- 4 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- 10 cups canned low-salt chicken broth
- 4 cups chopped kale (1/2 bunch)
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 9-ounce package cheese tortellini
- 1 cup grated Asiago cheese* or Parmesan cheese
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