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Recipes
Mashed Rutabagas
By kstiles13
Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning ...
- Serves 4
- 2 * 2 small rutabagas, trimmed and cut into chunks
- 1/2 * 1/2 cup milk
- 1/4 * 1/4 cup buttermilk
- 1/4 * 1/4 teaspoon balsamic vinegar
- * Dash of freshly grated nutmeg
- * Kosher salt and freshly ground black pepper
Lemon-Saffron Millet Pilaf
By kstiles13
We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish
- 2 * 2 teaspoons olive oil
- 2 * 2 shallots, peeled and finely diced
- 2 * 2 cloves garlic, peeled and minced
- 3 * 3 carrots, peeled and finely chopped
- 2 * 2 stalks celery, washed and finely chopped
- 3/4 * 3/4 teaspoon coarse salt
- 1/4 * 1/4 teaspoon freshly ground pepper
- 1/4 * 1/4 teaspoon saffron threads, crumbled
- 1 1/2 * 1 1/2 cups millet
- 3 * 3 cups water
- 3 * 3 tablespoons freshly squeezed lemon juice (about 1 lemon), plus 1 tablespoon finely chopped lemon zest, plus more zest for garnish
- 3/4 * 3/4 cup chopped fresh flat-leaf parsley
Roasted Rack of Venison and Pomegranate Sauce
By kstiles13
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast
- Serves 4
- 1 * 1 tablespoon juniper berries
- 1 * 1 tablespoon Szechuan peppercorns
- 1 * 1 tablespoon black peppercorns
- 1 * 1 tablespoon dried thyme
- 1/4 * 1/4 rack of venison, 4 chops (about 2 pounds)
- 1/2 * 1/2 cup pomegranate juice
- * Kosher salt
- * Parsley, for garnish
Mustard-Rubbed Pork with Blackberry Mustard Sauce and Spiced Oven Fries
By kstiles13
Per serving: 252 calories, 6 g fat, 87 mg cholesterol, 17 g carbs, 725 mg sodium, 29 g protein, 1 g fiber
- 3 * 3 tablespoons brown mustard seed
- 1 * 1 teaspoon fennel seed
- 2 * 2 teaspoons coriander seed
- 1 * 1 teaspoon cumin seed
- 1 * 1 teaspoon whole black peppercorns
- 2 * 2 teaspoons dried thyme
- 1 * 1 tablespoon dry mustard
- 1 * 1 teaspoon ground ginger
- 2 * 2 teaspoons coarse salt
- 1 * 1 teaspoon sugar
- 2 * 2 large Idaho potatoes (1 1/2 pounds), scrubbed
- 1 * 1 teaspoon extra-virgin olive oil
- 1 1/4 * 1 1/4 pounds pork tenderloin
- 2 * 2 tablespoons Dijon mustard
- 2 * 2 tablespoons dry white wine
- One * One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
- 1 * 1 tablespoon all-purpose flour
- 1/2 * 1/2 pint blackberries (about 5 ounces)
- 2 * 2 teaspoons chopped fresh thyme, for garnish
- * Vegetable-oil cooking spray
Sausage and Apple Stuffing
By kstiles13
Christmas and Thanksgiving Stuffing Recipe
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups water
- 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
- 1 pound pork sausage (not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts
- 3 medium apples, cored, sliced
- 2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Standing Rib Roast with Roasted Potatoes
By kstiles13
1. Preheat oven to 450 degrees
- 1 rib roast (9 to 10 pounds) with 4 to 6 ribs
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Coarse salt
- 2 teaspoons sugar
- 1/2 teaspoon freshly ground pepper
- 8 medium Yukon Gold potatoes (about 4 pounds)
- Horseradish Cream, for serving
- Horse Radish Cream
- Yield Makes about 1 1/4 cups
- Add to Shopping List
- Ingredients
- 1 cup sour cream (8 ounces)
- 6 tablespoons freshly grated horseradish
- 2 tablespoons white vinegar
- 1 teaspoon coarse salt
- Directions
- 1 . Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.
- Cook's Note
- If you prefer, you can substitute 1/3 cup prepared horseradish for the fresh, leaving out the vinegar.
Rib Roast with Herb Crust
By kstiles13
1. Preheat oven to 400
- 2 tablespoons sour cream
- 2 teaspoons prepared horseradish
- Coarse salt and ground pepper
- 1 cup fresh breadcrumbs
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
- 1 garlic clove, chopped
- 2 teaspoons vegetable oil
- 1 boneless rib-eye roast (2 1/2 pounds), room temperature
Purple sprouting broccoli with leek and shallot farrotto
By kstiles13
1. For the farrotto, bring the stock to the boil in a large saucepan then turn down the heat and keep at ...
- 1.5 litres/2 3/4pt vegetable stock
- 3 tbsp olive oil
- 250 g/9oz leeks, washed and thinly sliced
- 250 g/9oz shallots, thinly sliced
- 4 garlic cloves, finely chopped
- 1 sprig fresh thyme, leaves only
- 1 tbsp chopped fresh sage leaves
- 200 g/7oz farro simiperlato (triticum spelta, or spelt, available from Italian delicatessens and some supermarkets)
- 100 ml/3 1/2floz white wine
- 100 g/3 1/2oz butter
- 85 g/3oz hard sheep's cheese, freshly grated
- For the purple sprouting broccoli
- 3 tbsp olive oil
- 500 g/1lb 2oz purple sprouting broccoli
- 1 medium red onion, halved and thinly sliced
- 1 fresh hot red chilli, halved and sliced, seeds included
- 4 fresh tomatoes, halved and sliced
- 3-4 tbsp hot vegetable stock
- salt and freshly ground black pepper
Roasted Whole Snapper
By kstiles13
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the ...
- Serves 4
- 1 * 1 fennel bulb, with fronds attached
- 4 * 4 small white onions, peeled
- 2 * 2 lemons, quartered
- 1 * 1 cup good-quality white wine
- 1 * 1 whole snapper (about 1 1/2 pounds)
- 1 * 1 tablespoon extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
- 3 * 3 sprigs of fresh dill
- 3 * 3 sprigs of fresh parsley
Beef Stew
By kstiles13
You can make this beef stew in the oven or a slow cooker
- 3 * 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
- 1/3 * 1/3 cup tomato paste
- 3 * 3 tablespoons balsamic vinegar
- 2 * 2 tablespoons all-purpose flour
- * Coarse salt and ground pepper
- 1 * 1 pound medium onions (about 2), cut into 1-inch chunks
- 1 * 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
- 1 * 1 pound carrots, cut into 1 1/2-inch lengths
- 6 * 6 garlic cloves, smashed
- 2 * 2 bay leaves