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Recipes
Potstickers with Baby Bok Choy
By ltrodrigu
Heat a large skillet on high, then drizzle with 2 tablespoons of oil
- 1 pound frozen vegetable potstickers (Asian dumplings)
- 1 cup vegetable or chicken stock
- 4 cups baby bok choy, cut in half (or substitute pea shoots, broccoli or asparagus)
- 1 cup frozen peas, defrosted
- 2-3 tablespoons grape seed or vegetable oil
- 2 teaspoons toasted sesame oil
- 4 tablespoons hoisin or soy sauce
- 1/4 cup chopped herbs, like cilantro, mint or chives
- Sriracha hot sauce (optional)
Passion Fruit Semifreddo
By ltrodrigu
Use an electric mixer on medium-high to whip heavy cream until firm peaks form, about 3 minutes
- 3 cups heavy
- 1 1/4 cups passion fruit pulp (from 15-20 passion fruits)
- 1 vanilla bean, split and scraped
- 12 large egg yolks
- 1 cup sugar
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/3 cup water
- 3 egg whites
- a pinch of salt
- non-stick cooking spray
Roast Beef Salad With Basil
By ltrodrigu
In a bowl, mix roast beef with cucumber and basil
- 1 pound cooked roast beef, cut against the grain Into 1-inch-thick ribbons, at room temperature
- 1/2 English cucumber, thinly sliced
- 1 bunch fresh basil, stems discarded
- 2 tablespoons fruity olive oil
- 2 tablespoons soy sauce
Grilled Chicken & Mango Salad
By ltrodrigu
Weight Watchers Points = 7 per serving
- 1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
- 4 4-ounce boneless skinless chicken breast halves
- 6 cups fresh baby spinach
- 2 mangos, peeled, sliced
- 1 cup sliced fresh strawberries
- 1/2 cup sliced red onions
Bison Sloppy Joes
By ltrodrigu
Weight Watchers Points = 11 per serving (excluding optional ingredients)
- Cooking spray
- 2-1/2 cups Vidalia onions
- 1 7-ounce can chipotle chiles in adobo sauce
- 1 pound ground buffalo or bison
- 1/2 cup chopped green bell peppers
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1 8-ounce can tomato sauce
- 1/2 cup shredded Mexican 4 cheese blend
- 4 whole-grain white hamburger buns, toasted
- Coleslaw (optional)
Currant Cream Scones
By ltrodrigu
Candied ginger, pistachios and almonds all make tasty substitutes for the currants called for in this recipe
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar, plus 2-3 tablespoons for sprinkling
- 1 1/3 cups dried currants
- 1 cup heavy cream, cold
- 3 tablespoons unsalted butter, melted
Fried Parsley With Vietnamese Dipping Sauce
By ltrodrigu
Make Dipping Sauce: Whisk all ingredients together in a medium bowl until sugar dissolves
- For the Dipping Sauce:
- 1/2 cup freshly squeezed lime juice
- 1/4 cup sugar
- 3 tablespoons Vietnamese fish sauce
- 3 tablespoons unseasoned rice vinegar
- 1/4 cup finely minced flat-leaf parsley
- 4 garlic cloves, finely minced
- 11 tablespoon finely minced jalapeño
- For the Fried Parsley:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 3 cups cold sparkling water
- 4 cups neutral oil, such as canola
- 36 large sprigs parsley
- Coarse salt
Lamb Chops with Everything-Bagel Yogurt & Chickpeas
By ltrodrigu
Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal
- 7 tablespoons olive oil, divided
- 2 1/2 teaspoons poppy seeds
- 2 1/2 teaspoons sesame seeds
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 1 teaspoon coarse salt
- 8 1-inch-thick lamb rib or loin chops (about 1 1/2 pounds)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup chopped yellow onion
- 1/2 pound carrots, peeled, cut into 1/4-inch-thick slices on a bias
- 2 garlic cloves, minced
- 2 teaspoons to 2 tablespoons harissa paste (depending on heat and saltiness)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/3 cup low-sodium chicken broth
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can diced tomatoes
- 1 tablespoon vegetable oil, such as grapeseed
- 3/4 cup plain Greek yogurt (full-fat or low-fat)
- 2 teaspoons lemon juice
- 2 tablespoons chopped parsley
Serendipity
By ltrodrigu
Please read the article about the closing of the Hemmingway Bar in Paris via the link
- 1 mint sprig
- 1 teaspoon sugar
- 2/3 ounce Calvados
- 1 3/4 ounces apple juice
- Champagne (to top)
Galbi (Korean Short Ribs)
By ltrodrigu
The puréed Asian pear in the marinade not only contributes subtle sweetness, but also aids in tenderizing the meat
- For Marinade:
- 10 cloves garlic
- 1 small onion, roughly chopped
- 1/4 Asian pear, peeled and cut into chunks
- 1/2 cup water
- 3 tablespoons soju, sake or white wine
- 1/3 cup soy sauce
- 2 1/2 tablespoons honey
- 2 tablespoons sesame oil
- 1/2 teaspoon black pepper
- For Cooking Short Ribs:
- 2 1/2 pounds Korean-style short ribs (aka flanken-cut short ribs)
- rice, for serving