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Recipes
mexican chopped salad with lime-cilantro dressing
By sanmo_babe
Toss all salad ingredients into a large bowl
- Lime-Cilantro Dressing:
- 4 cups chopped romaine lettuce
- 1 can black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup jicama
- 1 avocado diced
- 1 cucumber diced
- 1 red bell pepper, chopped
- 1 cup grilled corn (optional)
- 1 handful of tortilla chips (optional crunch up over top of salad)
- 1/3 cup coarsely chopped red onion
- 1/4 cup freshly squeezed lime juice (about 3 limes)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons brown rice syrup
- 2 tablespoons brown rice vinegar
- 1-tablespoon ground coriander
- 2 teaspoons sea salt
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 3/4 cup extra virgin olive oil or grape seed oil
- 1 cup lightly packed cilantro
sauteed kale
By sanmo_babe
Heat olive oil in a large saucepan over medium-high heat
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
louisiana bbq shrimp
By sanmo_babe
these shrimp never touch a barbecue
- 4 ounces (1 stick) unsalted butter, cut into small pieces
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
- 1/4 cup Worcestershire sauce
- 11/2 teaspoons hot sauce, such as Tabasco
- 1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- Baguette, for serving
bacon mushroom potato strata
By sanmo_babe
1. Preheat the oven to 325˚
- 4 large fingerling potatoes
- 6 slices thick-cut bacon, coarsely chopped
- 1 cup thinly sliced cremini mushrooms
- 1 tablespoon minced garlic
- Salt and freshly ground pepper
- 5 large eggs
- 2 cups heavy cream
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon chopped thyme leaves
- 1/4 teaspoon piment d'espelette or red-pepper flakes
- 3 cups cubed French bread, crust removed
- 4 scallions, white and light green parts only, thinly sliced
- 2 ounces Taleggio cheese, cut into small cubes
Gâteau aux carrottes
By sanmo_babe
french style carrot cake
- 8 tablespoons (115g) butter, salted or unsalted, at room temperature
- 1 1/4 cups (250g) sugar
- pinch of salt
- 5 large eggs, at room temperature
- 1 3/4 cups (225g) toasted almonds
- 2/3 cup (90g) flour
- 1/4 cup, packed, (40g) finely grated carrot