Ltrodrigu's profile page
Recipes
Grilled Polenta with Balsamic Mushrooms
By ltrodrigu
Weight Watchers Points = 11 per serving
- 1 pound sliced baby bella mushrooms
- 2 garlic cloves, coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarsely chopped fresh thyme
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup balsamic vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/2 cup low-sodium chicken or vegetable stock
- 12 pieces set polenta, cut into 1-inch-thick rounds
- 2 ounces arugula
- 4 ounces Parmigiano-Reggiano, shaved
Steak With Roasted Parsnips, Tomatoes & Scallions
By ltrodrigu
Heat oven to 450° F. In a 9-by-13-inch baking dish, toss the parsnips, tomatoes, scallions, and thyme with ¼ cup ...
- 1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick
- 1 pint cherry tomatoes
- 1 bunch scallions, trimmed
- 4 sprigs fresh thyme
- 1/4 cup plus 1 teaspoon olive oil
- kosher salt
- freshly ground black pepper
- 4 rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)
Warm Spinach Salad with Sausage
By ltrodrigu
Weight Watchers Points = 12 per serving
- 4 4-ounce Italian sausages
- 8 plum tomatoes, cut in half crosswise
- 1 onion, sliced into 1/2-inch-thick rings
- 4 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 8 cups baby spinach
- 1 tablespoon balsamic vinegar
- 1 tablespoon whole-grain mustard
Roasted Zucchini
By ltrodrigu
Preheat oven to 375 F. Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, ...
- 2 Zucchini (give or take depending on size and how many people you are feeding)
- Olive oil
- Salt
- Freshly ground black pepper
- Rosemary
- Garlic cloves, sliced
- Parmesan Cheese
Chicken with Brussels Sprouts & Mustard Sauce
By ltrodrigu
Preheat oven to 450°. Heat a large ovenproof skillet over high heat
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Oven-Roasted Tomato Cavatappi with Grilled Flank Steak
By ltrodrigu
In a food processor or blender, pulse the tomatoes and garlic
- 1/2 cup oven-roasted tomatoes
- 1 garlic clove
- 1/4 cup flat leaf parsley, chopped
- 2 tablespoons basil leaves, chopped
- 2 teaspoons red wine vinegar
- 1/4 cup olive oil
- 4 ounces cavatappi pasta
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound flank steak, grilled
- Parmesan cheese, for garnish
- Small side salad, optional
Rhubarb Crème Brûlée
By ltrodrigu
Spread rhubarb out in a single layer in a large lidded saucepan
- 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
- 1/2 cup plus 1/3 cup superfine sugar, plus more for finishing
- 2 tablespoons water
- 1/2 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
Escarole Salad With Vinaigrette, Pecorino & Walnuts
By ltrodrigu
Preheat oven to 425 degrees
- Eight 1/4-inch-thick baguette slices, cut on the diagonal
- 1/4 cup extra-virgin olive oil, plus more to brush bread
- 2 1/2 large cloves garlic, peeled
- Salt and freshly ground black pepper
- 3 anchovy fillets, finely chopped (optional)
- 1 1/2 tablespoons red-wine vinegar
- 2 heads escarole, outer leaves removed, inner leaves torn into large pieces
- 2/3 cup walnuts, lightly toasted
- 1/4 pound pecorino shavings
Sea Bass with Prosciutto & Sage
By ltrodrigu
Season the fish with salt and pepper
- 4 6-ounce skin-on sea bass fillets
- Kosher salt
- Pepper
- 4 thin slices of prosciutto (2 ounces)
- 4 large sage leaves
- 1/2 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 3 tablespoons unsalted butter
David Bouley's Almond Soup With Glazed Scallions
By ltrodrigu
Mr. Bouley said that almonds are one of the most nutrient-rich foods around—good for the cardiovascular system an...
- For Soup & Glazed Scallions:
- 2 pounds blanched almonds
- 1 1/2 cups sparkling mineral water
- 1 tablespoon olive oil
- 15 scallions, sliced on the diagonal into 1-inch pieces
- 4 tablespoons fino Sherry
- 2 tablespoons crème fraîche
- 2 tablespoons chopped fresh tarragon
- 1/2 tablespoon chopped fresh mint
- Sea salt
- Freshly ground black pepper
- Organic almond butter (optional)
- For Chive Oil:
- 4 ounces olive oil
- 2 bunches chives, chopped
- 1 tablespoon buffered Vitamin C powder (optional)