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Recipes
Gazpacho Salad
By chrissy14
1. CANDY THE TOMATOES: Bring a saucepan of water to a boil
- CANDIED TOMATOES
- 1 pint cherry tomatoes
- 1 cup water
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper
- One 2 1/2-inch cinnamon stick
- SALAD
- One 3 1/2-inch piece of baguette, cut into 1/2-inch dice (about 1 1/2 cups)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 pound sea beans, thick ends trimmed (see Note)
- 1 cucumber—peeled, seeded and thinly sliced
- 2 scallions, thinly sliced
- 1 tablespoon sherry vinegar
Yogurt zucchini bread with walnuts
By chrissy14
1.Preheat the oven to 325°
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
Avocado, Shrimp and Endive Salad
By chrissy14
Whisk 2 T oil with 1 T lemon juice
- 1/4 C EVOO
- 3 T Fresh Lemon Juice
- 20 Large Shrimp, peeled and deveined
- 1/4 t coarse salt
- Ground Pepper
- 2 Med Belgian endives, leaves separated, larger ones cut into 1 1/2 inch pieces (about 3 cups)
- 1 1/2 ripe avocados, halved, pitted, peeled and cut lengthwise into 1/2 inch think slices
- 1 T chopped fresh tarragon
Chicken with Firecracker BBQ Sauce
By chrissy14
1. For sauce, remove any stems from chipotle peppers
- • 1/4 cup chipotle peppers in adobo sauce
- • Nonstick cooking spray
- • 1/3 cup finely chopped onion
- • 3 cloves garlic, minced
- • 1 cup ketchup
- • 3 tablespoons white wine vinegar
- • 3 tablespoons full-flavored molasses or sorghum
- • 1 tablespoon Worcestershire sauce
- • 6 skinless, boneless chicken breast halves
Summer Farro Salad
By chrissy14
1.In a large saucepan, heat 2 tablespoons of the oil
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, quartered
- 1 small carrot, halved
- 1 celery rib, halved
- 12 ounces farro (1 3/4 cups)
- 5 cups water
- Kosher salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 1/2 small red onion, thinly sliced
- 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh basil
Tuscan Style Veal Chops
By chrissy14
Light a charcoal grill. On a platter, mix the 2T of EVOO with the garlic rosemary and sage
- 2 T EVOO
- 2 Garlic cloves, minced
- 1 T rosemary leaves
- 1/4 cup sage leaves
- 4 12oz veal rib chops cut 1 inch thick
- Salt and FGP
Chickpea Salad
By chrissy14
Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 small red onion finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped, a few sprigs
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Mushroom-shallot Ragout
By chrissy14
In a small heatproof bowl, cover the dried porcini mushrooms with the boiling water
- 1/2 ounce dried porcini mushrooms (1/2 cup)
- 1/2 cup boiling water
- 1/2 lb large white mushrooms, stemmed and tops cut into eights
- 1 T fresh lemon juice
- 3 1/2 T unsalted butter (1/2 T softened)
- 2 T EVOO
- Salt and FGP
- 1 lb chanterelle mushrooms, sliced 1/2 inch thick
- 2 large shallots, thinly sliced
- 1 1/2 cups mushroom broth or water
- 1 T all purpose flour
- 1 garlic clove, minced
- 1 t chopped thyme
- Soft polenta for serving
Pork Cutlets with Figs and Balsamic Vinegar
By chrissy14
Preheat oven to 200°F
- Pork Cutlets with Figs and Balsamic Vinegar Bon Appétit | October 1998
- In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.
- Yield: Serves 4
- 8 1/3 -inch-thick slices center-cut pork loin
- 1 1/2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup minced shallots
- 3 tablespoons balsamic vinegar
- 1 cup canned low-salt chicken broth
- 6 fresh ripe figs, quartered
- 1/2 cup whipping cream
- 1 tablespoon minced parsley
Stuffed Potatoes
By chrissy14
See other section
- Take large baking potatoes and bake for 1 hour
- Cut potato in half and scoop out
- Mash with butter, milk, onions, salt, pepper, parmesan & parsley until fluffy
- Refill potatoes
- Top with grated cheddar cheese & bake for 35 min
- *use sour cream instead of milk.