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Recipes
Cookies-'n-Cream Marshmallows
By DreiFromBK
They are truly SO easy! The only “hard” thing is owning a candy thermometer
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- 1/2 package Oreo cookies
- Nonstick spray
Mahogany Chicken Thighs
By DreiFromBK
We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too
- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons sugar
- 2 tablespoons molasses
- 1 tablespoon distilled white vinegar
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1 (2-inch) piece ginger, peeled, halved, and smashed
- 6 garlic cloves, peeled and smashed
- 1 tablespoon cornstarch
Israeli Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
By DreiFromBK
Make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out their nuttiness
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- Salt and pepper
- 2 shallots, sliced thin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon red pepper flakes
- 1 recipe Simple Israeli Couscous, cooled
- 4 ounces baby arugula, roughly chopped, about 4 cups
- 1 cup fresh mint leaves, torn
- 1/2 cup frozen peas, thawed
- 1/2 cup shelled pistachios, toasted and chopped
- 3 ounces feta cheese, crumbled, about 3/4 cup
Quinoa with Spinach and Roasted Almonds
By DreiFromBK
Food & Wine's Kay Chun makes this evergreen quinoa salad all year long
- 1 1/3 cups quinoa, rinsed and drained
- 8 ounces curly spinach (8 packed cups), stemmed and finely chopped (4 cups)
- 3 radishes, thinly sliced
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt
- Pepper
- 1/2 cup chopped roasted almonds
Crock Pot Lentil Vegetable Barley Soup
By DreiFromBK
As with all crock pot recipes, this is a breeze to put together
- 1/2 large onion or one small onion, diced
- 1 green bell pepper, diced
- 2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
- 1 C carrots, thinly sliced
- 1/2 C red lentils
- 1/2 C yellow split peas
- 1/2 C barley
- 1 can diced tomatoes
- 3 C vegetable broth (or chicken or beef), plus ~2 C extra water
- 1/2 t salt
- 1/2 t sugar
- 1/4 t black pepper
- fresh or dried basil to top (optional)
Pickled Beets and Eggs
By DreiFromBK
Preheat the oven to 450°
- 4 small red beets (about 3/4 pound), scrubbed
- 1 cup raw, unfiltered apple cider vinegar
- 1 cup water
- 3 garlic cloves, crushed
- 3 tablespoons sugar
- 2 teaspoons whole black peppercorns
- 1 tablespoon kosher salt
- 1 small red onion, cut into thin wedges
- 4 hard-cooked large eggs, peeled
- 6 dill sprigs
Salmon Rillettes
By DreiFromBK
Fresh salmon is blended in with hot-smoked salmon to give the rillettes extra richness of flavor
- 1/2 pound center-cut, skinless salmon fillet
- 1 tablespoon anise-flavored liqueur, such as Pernod
- Salt
- Freshly ground white pepper
- 1 celery rib
- 1 leek, halved lengthwise
- 1 small onion, quartered lengthwise
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 cup dry white wine
- 4 cups water
- 5 tablespoons unsalted butter, softened
- 1 large shallot, minced (1/4 cup)
- 1/2 tablespoon sour cream
- 1/4 pound skinless hot-smoked salmon, flaked
- 2 tablespoons snipped chives
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon smoked sweet paprika
- Toasted baguette slices, for serving
Almond Granola with Dried Fruit
By DreiFromBK
Store-bought granola suffers from many shortcomings
- 1/3 cup maple syrup
- 1/3 cup packed (2 1/3 ounces) light brown sugar
- 4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 5 cups old-fashioned rolled oats
- 2 cups (10 ounces) raw almonds, chopped coarse
- 2 cups raisins or other dried fruit, chopped
Stir-Fried Asparagus with Shiitake Mushrooms
By DreiFromBK
o achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with a...
- 4 4
- To to 1/2 to brown, stir the asparagus only occasionally. Look for spears that are no thicker than 1/2 inch.
- Ingredients
- 2 2 2 tablespoons water
- 1 1 1 tablespoon soy sauce
- 1 1 1 tablespoon dry sherry
- 2 2 2 teaspoons packed brown sugar
- 2 2 2 teaspoons grated fresh ginger
- 1 1 1 teaspoon toasted sesame oil
- 1 1 1 tablespoon vegetable oil
- 1 1 2-inch pound asparagus, trimmed and cut on bias into 2-inch lengths
- 4 4 4 ounces shiitake mushrooms, stemmed and sliced thin
- 2 2 2 scallions, green parts only, sliced thin on bias
Five-Spice Tofu with Barley and Kale
By DreiFromBK
In a saucepan, cover the barley with 2 cups of water, add a pinch of salt and bring to a boil
- 1 cup pearled barley, rinsed
- Salt
- One 14-ounce block extra-firm tofu, drained on paper towels for 10 minutes
- 2 tablespoons grapeseed oil or coconut oil (increases saturated fat to 7 grams)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 4 scallions, white and tender green parts only, thinly sliced
- Freshly ground pepper
- 1 lemongrass stalk, bottom 6 inches only, peeled and minced
- 4 1/2 packed cups shredded stemmed Tuscan kale
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons tamari or soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sweetened shredded coconut, toasted
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped cilantro