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Recipes
Carrot & Almond Torte
By ltrodrigu
Preheat oven to 350 degrees
- 4 large eggs, yolks and whites separated
- 1 cup sugar
- Grated zest of 1 orange
- 1/4 teaspoon vanilla extract
- 1/2 pound carrots, finely grated
- 2 cups almond flour
- 1 heaping tablespoon self-rising flour
- Confectioners’ sugar, for dusting
- Crème fraîche, for serving
Chicken Tenders with Cucumber Salad & Chickpea Couscous
By ltrodrigu
Make Salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally
- 1 1-pound seedless cucumber
- 1/2 cup whole flat-leaf parsley leaves
- 1 - 2 tablespoons white-wine vinegar
- 3 tablespoons plus 1 teaspoon olive oil
- Coarse salt
- Freshly ground black pepper
- 1 15.5-ounce can chickpeas, drained and rinsed
- 1/3 cup raisins
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 1/2 pounds chicken tenders
- 1/2 cup couscous
Grilled Chicken with Smoked Paprika and Parmesan Polenta
By ltrodrigu
Weight Watchers Points = 8 per serving
- Polenta:
- 4 cups fat-free milk
- 1 cup quick-cooking polenta
- 1/4 teaspoon salt
- 1/3 cup (1 1/2 ounces) grated Parmesan cheese
- Chicken:
- 1 1/2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 6-ounce boneless, skinless chicken cutlets
- olive oil cooking spray
Beef Burgundy
By ltrodrigu
In large, heavy coquette-type pot, saute the musshrooms and the onions in the butter until brown
- 1/4 pound mushrooms, quartered
- 2 onions, cut into 8 wedges
- 3 tablespoons butter
- 1/4 pound thick-cut bacon, diced
- 1 pound beef sirloin steaks, cubed
- 1 tablespoon flour
- 1/2 cup burgundy wine
- 3/4 cup beef broth
- 1 bay leaf
- 1 clove garlic, cracked
- 1/2 teaspoon thyme
- 1 1/2 cups carrots, sliced
- kosher salt
- freshly ground black pepper
- 4 ounces uncooked egg noodles
Chilled Danish Buttermilk Soup (Kærnemælks Koldskål)
By ltrodrigu
Use an electric mixer on medium speed to whisk egg yolks, sugar and vanilla seeds until frothy, 5 minutes
- 7 egg yolks
- 1/3 cup plus 1 tablespoon sugar
- Seeds scraped from 1 vanilla bean
- 3 1/4 cups full-fat buttermilk
- 7 tablespoons heavy cream
- 1 1/4 cups full-fat yogurt
- 3 teaspoons freshly squeezed lemon juice
- Elderflower syrup such as Hafi brand (optional)
- Raspberry or blackcurrant sorbet, or strawberry ice cream, for serving
- Fresh berries, such as raspberries, blackberries or halved strawberries, for serving
- Kammerjunker or other butter cookies, for serving
Ham & Cheese Hash Browns
By ltrodrigu
Weight Watchers Points = 8 per serving
- 3 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
- 1/3 cup fat-free, less-sodium chicken broth
- 1/2 cup drained canned quartered artichoke hearts, chopped
- 1/4 cup chopped green onions
- 1/8 teaspoon frehsly ground black pepper
- 3 ounces smoked ham, cut into bite-sized pieces
- 2 ounces shredded Monterey Jack cheese
Classic Beef Stew with Peas & Pearl Onions
By ltrodrigu
Cook bacon in a skillet over medium heat until crisp
- 6 strips thick-sliced bacon, diced
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- teaspoon Spanish paprika
- teaspoon dried thyme
- 1 1/2 teaspoons black pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds boneless beef chuck roast, cut into 1 1/2-inch chunks
- (yields 2 lb. trimmed)
- l pound small red-skinned potatoes, quartered
- 2 cups baby carrots
- 1 1/2 cups sliced celery
- 2 dried bay leaves
- 2 tablesppons tomato paste
- 1 tablespoon minced garlic
- 1 tablespoom beef base (such as Better Than Bouillon)
- 2 1/2 cups low-sodium beef broth
- 1 1/2 cups vegetable-juice cocktail (such as V-8)
- 2 tablespoons Worcestershire sauce
- 1 cup frozen green peas, thawed
- 2 cups frozen pearl onions, thawed
- 2 teaspoons red wine vinegar
- Chopped fresh parsley
Blueberry Cornmeal Pancakes
By ltrodrigu
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/4 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus more for the skillet and for serving
- 1 large egg
- 1 pint blueberries
- maple syrup, for serving
Jim Harrison’s Grilled Pork Chops
By ltrodrigu
Brine Pork Chops: In a saucepan, bring 2 cups water to a boil
- For the Brine:
- 6 center-cut bone-in pork chops, about 1-inch thick
- 6 cups water
- 1 cup kosher salt
- 1 cup sugar
- 1 handful peppercorns
- 8 bay leaves
- For the Marinade:
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fennel seeds, chopped roughly with a heavy knife
- 1 teaspoon minced rosemary leaves
- 1 teaspoon minced thyme leaves
- 3 garlic cloves, smashed and minced
- 1/8 cup olive oil
- 1 lemon halved
Slow Cooker Lasagna
By ltrodrigu
In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil
- 1 tablespoon olive oil
- 2 pounds Italian sausage, casings removed
- 2 jars (each 24 ounces) tomato sauce
- 2 cups water
- 1 pound whole-milk ricotta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- kosher salt, to taste
- freshly ground pepper, to taste
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 1/2 pounds mozzarella cheese, grated
- 2 ounces Parmigiano-Reggiano cheese, finely grated
- Thinly sliced fresh basil, for garnish