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Recipes
Leek, Artichoke, & Lentil Mung Bean Linguine
By DreiFromBK
Mung bean linguine is an awesome gluten-free, vegan pasta substitute that delivers 20g protein per 187-calorie serv...
- Ingredients (Makes 4 servings):
- 1 package(7.05oz) of organic mung bean linguine
- 1 can organic lentils
- 2 medium leeks, white and light green parts only, cleaned and chopped
- 1 12oz can or jar of artichoke hearts, rinsed and sliced
- Juice of 1 lemon
- 1/2 yellow onion, diced
- 1 garlic clove, diced
- 1/2 cup vegan nutritional yeast
- Salt and pepper to taste
- 1 Tbsp vegan margarine
Grilled Sweet Potatoes with Jerk Vinaigrette
By DreiFromBK
Make some flavorful potatoes with this delicousl Grilled Sweet Potatoes with Jerk Vinaigrette
- 1/2 cup Pepsi
- 1/4 cup soy sauce
- 2 tablespoons unsulfured molasses
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon dark brown sugar
- 2 teaspoons red wine vinegar
- 1 teaspoon minced thyme
- 1 small garlic clove, minced
- 1/4 teaspoon vadouvan (see Note) or curry powder
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- Kosher salt
- Pepper
- 1/2 cup mayonnaise
- 2 teaspoons extra-virgin olive oil, plus more for brushing
- Six 6-ounce sweet potatoes, baked and peeled
- 1 1/2 cups torn escarole, light green leaves only
- 1/2 cup finely diced fresh pineapple
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced orange bell pepper
Baked Brown Rice
By DreiFromBK
Preheat the oven to 375 degrees F
- 1 1/2 * 1 1/2 cups brown rice, medium or short grain
- 2 1/2 * 2 1/2 cups water
- 1 * 1 tablespoon unsalted butter
- 1 * 1 teaspoon kosher salt
Slow-Cooker Red Wine-Braised Short Ribs
By DreiFromBK
How we use your e-mail address How we use your e-mail address Adequately browning our Slow-Cooker Red Wine-Braise...
- 5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note)
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 cups red wine
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium chicken broth
- 2 tablespoons Minute tapioca
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
Mushroom and Leek Galette with Gorgonzola
By DreiFromBK
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling ...
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
- 5 teaspoons olive oil
- 1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)
- 1 teaspoon minced fresh thyme
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- Salt and pepper
- 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
- 1 large egg, lightly beaten
- Kosher salt
- 2 tablespoons minced fresh parsley
Red Coconut Curry with Seafood and Mixed Vegetables
By DreiFromBK
In a large nonstick skillet, heat the olive oil
- 1 tablespoons extra-virgin olive oil
- Four 3-ounce cod fillets
- 12 ounces large shrimp, shelled and deveined
- Kosher salt
- Freshly ground pepper
- 3 tablespoons raw coconut palm sugar
- 1 tablespoons red curry paste
- 4 ounces green beans, cut into 1-inch pieces
- 1 small carrot, thinly sliced
- 3 cups low-sodium chicken broth
- 1/4 cup unsweetened coconut milk
- 20 mussels, scrubbed
- 1 1/2 teaspoons arrowroot or cornstarch
- 1 cup frozen peas
- 1/4 cup coarsely chopped cilantro
- 1 lime, cut into wedges, for serving
Roast Leg of Lamb with Rosemary and Lavender
By DreiFromBK
Preheat the oven to 450°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup minced rosemary
- 3 tablespoons minced fresh lavender leaves (see Note)
- 4 garlic cloves, grated
- One 3 1/2-pound boneless leg of lamb
- Kosher salt
- Freshly ground black pepper
- 6 medium shallots, thinly sliced
- 1/2 cup pitted Medjool dates, thinly sliced
- 1 teaspoon honey
- 1/4 cup apple cider vinegar
Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
By DreiFromBK
MAKE THE FROSTING In a medium bowl, using a handheld electric mixer, beat the cream cheese at medium speed until l...
- One 8-ounce package cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest, plus more for garnish
- 1/3 cup honey
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup honey
- 1/2 cup fresh ricotta cheese
- 1/2 cup vegetable oil
- 2 tablespoons finely grated lemon zest
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- 3/4 cup crème fraîche
Crispy Salmon with Fennel Slaw
By DreiFromBK
In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt
- 1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise
- 1/4 cup very thinly sliced red onion
- 3 tablespoons fresh lemon juice
- 2 tablespoons finely chopped dill
- 2 1/2 tablespoons extra-virgin olive oil
- Kosher salt
- Four 6-ounce salmon fillets with skin
Crusty White Bread
By DreiFromBK
In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved
- Pre-ferment
- 250 grams warm water (1 cup plus 2 tablespoons)
- 1/4 teaspoon dry granulated yeast
- 300 grams organic all-purpose flour (2 1/2 cups)
- Bread Dough
- 1.25 kilograms warm water (5 1/2 cups)
- 1.8 kilograms organic all-purpose flour (13 3/4 cups)
- 200 grams organic whole wheat flour (1 1/2 cups)
- 5 tablespoons kosher salt dissolved in 1/2 cup of warm water
- White rice flour or all-purpose flour, for dusting