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Recipes
Eggplant & Tomato Risotto
By ltrodrigu
Note: To grate tomatoes, cut the tomato in half along the equator
- 7 cup well-seasoned simple vegetable stock, garlic stock or porcini mushroom stock
- 3 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- Salt
- Freshly ground pepper
- 1 1/2 cups Arborio rice
- 1 to 2 garlic cloves (to taste), minced
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1/4 to 1/2 cup freshly grated Parmesan
- 1 large or 2 medium eggplants, preferably a long variety, cut into 1/2" dice
- 1 pound tomatoes, grated (see Note); or peeled, seeded, and diced
- Pinch sugar
- 2 teaspoons fresh thyme leaves
- 2 to 4 tablespoons minced fresh parsley or 1 - 2 tablespoons slivered fresh basil (to taste)
Eggs en Cocotte With Herbs & Cream
By ltrodrigu
Pictured on left
- 2 tablespoons butter
- 8 eggs
- 8 tablespoons heavy cream
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 tablespoon salt
- Freshly ground black pepper
Brown Sugar Caipirinha
By ltrodrigu
— “Cocktails for the Four Seasons” by Jenny Park and Teri Lyn Fisher
- 1/4 cup light brown sugar
- 12 lime wedges (about 3 limes)
- 8 ounces cachaça
- 12 ounces club soda
- Lime wedges from 1 lime
Japanese Eggplant With Tahini Crema Recipe
By ltrodrigu
This is a simple tahini dressing that we use on roasted eggplant,” said chef Alex Stupak
- For the Eggplant:
- 1 pound Japanese eggplants (about 3) cut in half lengthwise and cut on the bias into 1-inch pieces
- Dash of salt
- Pinch of sugar
- 1 tablespoon olive oil
- Cilantro leaves, for garnish
- Pine nuts, for garnish
- Chipotle powder, for garnish
- For the Tahini Crema:
- 1/2 cup Mexican crema or sour cream
- 1/4 cup fresh lime juice
- 1/4 cup water
- 1/4 cup tahini
- 1 canned chipotle chili, finely chopped
Baked Eggs in Tomatoes
By ltrodrigu
Weight Watchers Points = 3 per serving
- 4 large beefsteak tomatoes
- kosher salt
- freshly ground black pepper
- 1/2 cup fresh or frozen corn kernels
- 4 large eggs
- 2 teaspoons snipped fresh chives
- 1/4 cup grated pecorino or Parmesan cheese
Peach Old Fashioned Ice Pops
By ltrodrigu
Combine the peach juice, bourbon, and bitters in a liquid measuring cup with a spout
- 2 cups peach juice
- 1/3 cup bourbon
- 1/4 teaspoon Angostura bitters
- 2 small yellow peaches, finely chop (about 1 1/3 cups)
Cheddar & Garlic Biscuits
By ltrodrigu
Heat the oven to 450°F. Stir the baking mix, cheese, broth and garlic in a medium bowl with a fork
- 5 cups Bisquick® baking mix or buttermilk biscuit mix
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1 3/4 cups Swanson® Chicken Broth
- 2 cloves garlic, minced
Shaved Brussels Sprout Salad With Marcona Almonds, Egg, Pecorino & Citrus Vinaigrette
By ltrodrigu
To Make Hard-Boiled Eggs: Fill a medium-size pot with cold water, add eggs and set over medium-high heat
- 2 large eggs
- Juice of 2 lemons
- Juice of 1 small orange
- 1 shallot, finely chopped
- 1 1/2 cups olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups Brussels sprouts
- 3/4 cup Marcona almonds, finely chopped
- 1/4 cup grated pecorino cheese
Watermelon Lemonade
By ltrodrigu
Add cubed watermelon to blender and blend on high until well pureed
- 6 cups cubed seedless watermelon
- 3/4 cup lemon juice
- 2/3 cup sugar
- 4 cups cold water
- Mint sprig, for garnish
Mexican Parfaits
By ltrodrigu
For the parfaits, combine beans and salsa in a bowl; set aside
- FOR THE PARFAITS:
- 1 cup refried beans
- 1/2 cup purchased salsa
- 2 cups sour cream
- 1/4 cup chopped fresh cilantro
- 2 teaspoons minced lime zest
- 1 teaspoon ground cumin
- 1 teaspoon ground corriander
- kosher salt to taste
- 2 avocados, pitted and peeled
- 2 tablespoons fresh lime juice
- 2 teaspoons minced garlic
- FOR THE TOPPINGS:
- 1/2 cup shredded Cheddar
- 1 cup quartered graped tomatoes
- 1/4 cup sliced scallions
- 1/4 cup sliced black olives
- lime slices
- FOR THE TORTILLA STRIPS:
- 2 tablespoons vegetable oil
- 10 corn tortillas (6-inch), cut into strips