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Recipes
Steam-Grilled Spring Vegetables
By ltrodrigu
Trim the mushrooms, radishes and onions
- For Vegetables:
- 8 medium shiitake mushrooms
- 1 bunch (about 8) French breakfast radishes
- 4 spring onions or scallions
- 1 tablespoon vegetable oil
- 8 ounces snap peas
- Fine sea salt
- Cooked rice and/or mixed greens
- For Sauce:
- 2 tablespoons chile oil
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1/4 cup cilantro leaves, finely chopped (optional)
Cream Cake for Stadium Bundt Cake
By ltrodrigu
Weight Watchers Points = 13 per serving
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 cup whipping cream
- 1 teaspoon vanilla extract
Thanksgiving Turkey & Gravy
By ltrodrigu
You need only a small amount of pan drippings for basting, but if at any point you find you’re running dry, add a...
- For Turkey:
- 1 fresh 12-pound turkey with giblets & neck reserved for gravy
- 1/4 stick softened butter, for greasing roasting pan
- 1/2 stick softened butter, for covering turkey
- Maldon sea salt
- freshly ground black pepper
- 1/2 lemon
- 1 sprig sage
- 1/4 stick softened butter, for inside turkey cavity
- For Gravy:
- turkey giblets and neck
- 2 peeled onions
- 4 peeled carrots
- 1 head garlic, halved crosswise
- 6 quarts water
- 2 bay leaves
- 2 cups red wine
- reserved turkey pan juices
- 2 cups turkey stock
- 1/2 stick butter
Chicken with Mushroom Sauce
By ltrodrigu
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons canola oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 minced garlic cloves
- 1/2 cup dry white wine
- 1 1/2 teaspoons all-purpose flour
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons butter
- 1 teaspoon minced fresh thyme
Fennel-Crusted Pork With Roasted Root Vegetables
By ltrodrigu
Weight Watcher's Points = 8 per serving
- 3/4 pound carrots, peeled and cut into 3-inch sticks
- 3/4 pound parsnips, peeled and cut into 3-inch sticks
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons plus 2 teaspoons olive oil
- kosher salt
- freshly ground black pepper
- 1 1 1/4-pound pork tenderloin
- 1 tablespoons fennel seeds, crushed
- 3/4 cup apple cider
- 2 teaspoons honey
Steak with Chickpeas, Tomatoes, & Feta
By ltrodrigu
Weight Watchers Points = 15 per serving
- 2 tablespoons olive oil
- 2 1-inch-thick strip steaks (about 1 1/2 pounds total)
- kosher salt
- freshly ground black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 4 plum tomatoes, sliced into half-moons
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lemon juice
- 4 ounces crumbled Feta
Brown Stew Oxtails
By ltrodrigu
In a large bowl, combine onions, Scotch bonnet peppers,allspice, garlic, salt, tomato paste and molasses
- 1 large onion, diced
- 1/4 Scotch bonnet pepper, seeded and ribs removed, diced
- 1 1/2 teaspoons ground allspice
- 4 cloves garlic, chopped
- 1 tablespoon salt
- 3 tablespoon tomato paste
- 2 tablespoons molasses or Gravy Master sauce
- 4 pounds oxtails, trimmed and crosscut into 1-thick pieces, if possible
- 2 tablespoons vegetable oil
- 2 cups water or beef stock for extra richness
- 1 bunch thyme, bound with twine
- 1/2 cup cooked butter beans
Deep-Fried Poached Eggs with Creamed Spinach & Serrano Ham
By ltrodrigu
Deep-fried poached eggs make a delicious and hearty breakfast alongside creamed spinach and serrano ham
- 1 cup heavy cream
- 1/2 cup plus 2 teaspoons all-purpose flour
- 2 tablespoons finely chopped shallot
- 1 tablespoon unsalted butter
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon freshly grated nutmeg
- salt and pepper
- 1 1/2 cups coarse fresh bread crumbs (from firm white bread)
- 4 poached large eggs
- 3 ounces thinly sliced serrano ham or prosciutto
- 7 to 8 cups vegetable oil
- 1 large egg, lightly beaten with 1/4 teaspoon water
Mardi Gras King Cupcakes
By ltrodrigu
Preheat the oven to 350°F
- Cupcakes:
- 1 cup granulated sugar
- 1 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 tablespoons soft butter
- 2/3 cup milk, at room temperature
- 1/4 teaspoon Fiori di Sicilia; OR 1 teaspoon vanilla + 1/8 teaspoon lemon oil
- 2 large eggs
- Icing:
- 3 tablespoons butter, at room temperature
- 1/2 cup (half of an 8-ounce package) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon lemon oil
- 2 cups confectioners' sugar
- 1 to 2 tablespoons milk, enough to make a spreadable icing
- Colored sugars, preferably purple, yellow, and green
Pork Cutlets With Sautéed Peppers & Beans
By ltrodrigu
Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 8 pork cutlets (about 1 1/2 pounds), pounded 1/4 inch thick
- kosher salt
- freshly ground black pepper
- 2 medium bell peppers, thinly sliced
- 2 large shallots, thinly sliced
- 1 15.5-ounce can cannellini beans, rinsed
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon red wine vinegar