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Recipes
Green Vegetables with Dukka and Tahini Dressing
By DreiFromBK
The Egyptian spice blend dukka is a fantastic garnish for this delicious vegetable dish
- dukka
- 3 tablespoons hazelnuts
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon toasted sesame seeds
- 3/4 teaspoon pepper
- 1/2 teaspoon Maldon salt
- dressing
- 1/4 cup tahini
- 1/4 cup tamari
- 1/4 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 small garlic clove, thinly sliced
- 1/4 cup parsley leaves
- 1/2 teaspoon honey
- Kosher salt
- Pepper
- steamed vegetables
- 8 ounces sugar snap peas, trimmed
- 1 bunch of Broccolini or broccoli, trimmed and cut into 2-inch lengths
- 8 ounces asparagus, trimmed and cut into 3-inch pieces
- 1/2 cup sprouted almonds
Sweet Semolina Cake with Rose Water
By DreiFromBK
Make the cake Grease an 8-inch round cake pan
- Cake
- 1/4 cup ghee, melted, plus more for greasing
- 3 cups (17 ounces) fine durum semolina
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon rose water
- Slivered almonds, for garnish
- SYRUP
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon rose water
- Whipped cream, for serving
Parker House Rolls
By DreiFromBK
MAKE THE DOUGH In a stand mixer fitted with the dough hook, mix the yeast with the water and 1 teaspoon of the suga...
- One 1/4-ounce package active dry yeast
- 1/2 cup warm water
- 1/2 cup sugar
- 2 sticks unsalted butter, melted and cooled (1 cup)
- 2 cups whole milk, at room temperature
- 2 large eggs, lightly beaten
- 1 tablespoon kosher salt
- 7 1/2 to 8 cups all-purpose flour, plus more for shaping
- Flaky sea salt, for sprinkling
Skinny Baked Cauliflower Tots
By DreiFromBK
Preheat oven to 375°F
- 2 cups cauliflower florets
- 1 large egg
- 1/2 cup onion, minced
- 1/4 cup bell pepper, minced (optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 minced cilantro or parsley (optional)
- salt and pepper to taste
- cooking spray or oil
Silky Tortilla Soup
By DreiFromBK
In a saucepan, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 1/2 pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
- 8 cups chicken stock
- Canola oil, for frying
- 6 corn tortillas, halved and thinly sliced
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish
Best-Ever Hot Cocoa Mix
By DreiFromBK
Combine ingredients in large bowl
- 3 cups nonfat dry milk
- 2 cups confectioners' sugar
- 1 1/2 cups Dutch-processed cocoa powder
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon Salt
Skirt Steak with Roasted Tomato Chimichurri and Potatoes
By DreiFromBK
MAKE THE CHIMICHURRI Preheat the oven to 400°
- 4 medium tomatoes (1 1/2 pounds), quartered
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 cup lightly packed parsley leaves
- 1 1/2 tablespoons unseasoned rice vinegar
- 3/4 teaspoon crushed red pepper
- 1 pound fingerling potatoes
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 onion, very thinly sliced
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped parsley
- 2 pounds skirt steak, cut into 5-inch-long pieces
- Pepper
Gingered Carrot Soup with Crème Fraîche
By DreiFromBK
In a medium soup pot, melt the butter in the olive oil
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds large carrots, peeled and thinly sliced
- 1 large onion, very thinly sliced
- 2 tablespoons finely grated fresh ginger
- 4 1/2 cups vegetable stock
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 1/4 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped cilantro
Pan-Roasted Asparagus with Toasted Garlic and Parmesan
By DreiFromBK
1. Heat the olive oil and sliced garlic in 12-inch skillet over medium heat; cook, stirring occasionally, until gar...
- 2tablespoons olive oil
- 3medium cloves garlic , sliced thin
- 1tablespoon unsalted butter
- 2pounds thick asparagus spears (see note), ends trimmed
- Kosher salt and ground black pepper
- 2tablespoons grated Parmesan cheese
- 1/2 lemon (optional)
Slow-Cooker Pumpkin Harvest Chex Mix®
By DreiFromBK
1 In oval 5- to 6-quart slow cooker, stir together the 3 cereals, pecans, graham crackers, dried cranberries and pu...
- 2 cups Cinnamon Chex™ cereal
- 2 cups Wheat Chex™ cereal
- 3 cups Vanilla Chex™ cereal
- 1 cup pecans
- 1 cup mini graham crackers
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cup butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons vanilla