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Recipes
shrimp with green chili pesto
By sanmo_babe
in the bowl of a food processor fitted with a steel blade, process the cheese with the garlic until blended
- 4 oz freshly grated parmesan cheese (about 1 1/4 cups)
- 2 cloves garlic
- 6 mild green chilies (or two 4 oz cans mild green chilies, drained), stems and seeds removed
- 1/2 c pine nuts
- 1/2 c parsley leaves
- 1/4 c fresh cilantro leaves
- 3 T safflower oil
- 1 1/2 lb shrimp, shelled and deveined (26-30 per lb)
salmon kedgeree
By sanmo_babe
good for leftover salmon
- 1 tablespoon canola oil (or ghee, if you've got it)
- 1 tablespoon mustard seeds
- 1/2 teaspoon turmeric
- 1-2 tablespoon Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 thumb-sized piece of ginger, julienned or grated
- ~5 cups cooked long-grain white rice (yeah, my picture has overcooked short-grain brown rice, but long grain white would be better)
- 1 lemon, juiced
- salt
- 1 pound cooked salmon, flaked into bite-sized pieces
- 1/2 bunch spinach, washed, dried and roughly chopped (optional)
- 1 bunch cilantro, washed, dried and roughly chopped
miso soup
By sanmo_babe
Wrap the block of tofu in 2 layers of paper towels and lay on a plate
- 12-ounce block firm silken tofu
- 2 quarts dashi
- 6 tablespoons dark or red miso
- 2 tablespoons light or white miso
- 4 scallions, thinly sliced
arroz con pollo
By sanmo_babe
Season the chicken with salt and pepper
- 1 ½ to 2 lbs. Chicken tenders
- 1 T olive oil
- 1 large onion, chopped
- 1 large red bell pepper cut into ½ in. pieces
- 4 garlic cloves, minced
- 2 tsp paprika
- 2 cups long-grain white rice
- 1 ¼ cups white wine
- 1 14-oz can diced tomatoes including juice
- 1 ¾ cups chicken broth
- 1/8 tsp crumbled saffron threads
- bay leaf (not California)
- 1 cup frozen peas (not thawed)
- ½ cup pimiento-stuffed green olives, coarsely chopped
- Queso Fresco Cheese*, crumbled
- 1 Avocado, sliced
- Fresh cilantro chopped for garnish
avocado & cheese quesadilla
By sanmo_babe
1. Place a tortilla in a large saute pan over medium-high heat
- 1 Small Avocado, cut into thin slices
- 1/2 Cup Cheese, shredded (I used a 3 cheese blend of monterey jack, cheddar and mozzarella)
- 2 Whole Wheat or Spelt Tortillas
miso soup
By sanmo_babe
Wrap the block of tofu in 2 layers of paper towels and lay on a plate
- 12-ounce block firm silken tofu
- 2 quarts dashi
- 6 tablespoons dark or red miso
- 2 tablespoons light or white miso
- 4 scallions, thinly sliced
polenta cutouts
By sanmo_babe
1. Line a sheet tray with foil and coat with cooking spray
- 7 Cups Water
- 1 13 oz Box Instant Polenta
- 2 Tsp Salt
- 3/4 Cup Parmesan
- 3 Tbsp Butter, plus more for sauteing
tropical lassi
By sanmo_babe
1. Place all the ingredients in a blender on high and puree for 1 minute or until smooth
- 1 Cup Blueberries (fresh or frozen)
- 1 Cup Mango, chopped (fresh or frozen)
- 1 Tsp Lime Zest
- 1/2 Cup Yogurt
- 1 Cup Milk (you can use rice, almond, soy or cow’s milk)
- 1 Tbsp Honey
- 12 Raw Almonds
- 1 Large Handful of Ice
raw pancakes
By sanmo_babe
Mix all ingredients in food processor
- 1 cup ground flax
- 1 tablespoon coconut oil (nut oil could work too, just not sesame or peanut, a mild tasting one)
- 1 mashed banana or handful mashed blueberries or carob chips (optional)
- a sprinkle of salt
- a sprinkle of cinnamon
miso honey glazed fish
By sanmo_babe
Heat the oven to 475 degrees F
- 2 tablespoons light or white miso
- 2 tablespoons honey
- 4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick