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Recipes
CURRIED WILD RICE & CHICKEN CHOWDER
By á-58
In a small saucepan bring wild rice and water to a boil
- 1/4 cup wild rice
- 3/4 cup water
- 2 tablespoons olive oil
- 2 teaspoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 stalk celery, diced
- 1 small zucchini, diced
- 1/4 cup flour
- 4 cups low-sodium chicken broth
- 1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sage
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon yellow curry powder
- 2 cups shredded chicken breast (or vege: use the Morningstar Chicken meal-starters, shredded)
- 2 teaspoon fresh, minced parsley
Chorizo and Shrimp Quesadillas with Smoky Guacamole
By á-58
Recipe courtesy Rachael Ray
- 2 ripe Haas avocados
- 1 lime, juiced
- A couple pinches salt
- 1/4 cup sour cream, 3 rounded tablespoonfuls
- 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
- 1/2 pound chorizo sausage, sliced thin on an angle
- 1 tablespoon extra virgin olive oil, plus some for drizzling
- 1 clove garlic, cracked away from skin and crushed
- 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
- Salt and freshly ground black pepper
- 4 (12- inch) flour tortillas
- 1/2 pound, 2 cups, shredded pepper Jack cheese
Roasted Kale Salad
By á-58
Preheat the oven to 425 degrees F
- 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 large bunch kale, stems removed, leaves torn (about 10 cups)
- 3 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/3 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
By á-58
For a tuna steak recipe that turned out fish with an intense smoky char and a tender interior, we started by coveri...
- Vegetable oil for cooking grate
- 3 tablespoons plus 1 teaspoon red wine vinegar
- Table salt
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons chopped fresh thyme or rosemary leaves
- 3/4 cup olive oil
- 6 tuna steaks, 1 inch thick (about 8 ounces each) (see note)
- Ground black pepper
Honey-Rum Baked Black Beans
By á-58
1 In large bowl, place beans and add cold water to cover by 2 inches
- 1 lb. dried black beans
- 8 oz. dried chorizo
- 1 large Spanish onion
- 2 medium carrots
- 5 clove garlic
- 1 tbsp. canola oil
- 1 c. dark rum
- 1/3 c. clover honey
- 1/4 c. molasses
- 1/4 c. packed light brown sugar
- 1 can lower-sodium chicken broth
- 1 c. barbecue sauce
- 1/3 c. coarsely chopped fresh cilantro leaves
- 2 tbsp. coarsely chopped fresh cilantro leaves
- kosher salt
- Pepper
Garlicky Shrimp Pasta
By á-58
Marinate the shrimp while you prepare the remaining ingredients
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
- 1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
- 3 tablespoons olive oil Table salt 1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
- 1/4-1/2 teaspoon red pepper flakes 2 teaspoons unbleached all-purpose flour 1/2 cup dry vermouth or white wine
- 3/4 cup clam juice 1/2 cup chopped fresh parsley 3 tablespoons unsalted butter 1 teaspoon lemon juice plus 1 lemon, cut into wedges
- Ground black pepper
Homemade Soft Pretzels with Spicy Beer Cheese Sauce
By á-58
In the bowl of your stand mixer (with dough hook attached), combine the water, butter, yeast, brown sugar and granu...
- FOR THE PRETZELS
- 1 1/2 cups lukewarm water
- 1/4 cup unsalted butter, melted
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tablespoon brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons fine sea salt
- 2 1/2 cup all-purpose flour (more as needed)
- 1 1/2 cup whole wheat flour (more as needed)
- 1 tablespoon canola oil
- 2/3 cup baking soda
- 1 egg, beaten with 1 tablespoon cold water to make an egg wash
- coarse sea salt
- FOR THE SPICY BEER CHEESE SAUCE
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 12 ounces beer (IPA or Pale Ale)
- 1 cup whole milk
- 2 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- salt
- pepper
- 2 cups cheddar cheese, grated
Rosemary-roasted root vegetables agrodolce
By á-58
Preheat oven to 475ºF (245ºC)
- 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole
- 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices
- 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices
- 3 tablespoons white balsamic or Champagne vinegar
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 2 tablespoons coarsely chopped fresh rosemary
- 3/4 teaspoon sea salt
- freshly ground black pepper to taste
Delicate Teriyaki Albacore Grill
By á-58
Rinse albacore loins with cold water; pat dry with paper towels
- 1 to 1 1/2 pounds troll-caught albacore loin cuts
- 1 can (20 ounces) pineapple chunks
- 3 tablespoons salt-reduced soy sauce
- 2 tablespoons sherry
- 1 tablespoon grated ginger root
- 1 1/2 teaspoon dry mustard
- 2 cloves garlic, minced
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1-2 large green peppers, cut into large pieces
- skewers
BUTTERSCOTCH PUDDING
By á-58
For butterscotch pudding with rich, bittersweet flavor, we made butterscotch sauce by cooking butter, brown and whi...
- 12 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) dark brown sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon lemon juice
- 3/4 teaspoon salt
- 1 cup heavy cream
- 2 1/4 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon dark rum