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Recipes
Pasta Salad With Melon Salsa
By ltrodrigu
Bring a large pot of salted water to a boil over high heat
- For the Pasta:
- 1/2 pound dried farfalle, fusilli or orecchiette
- Salt and freshly ground black pepper
- For the Sesame Vinaigrette:
- 3 tablespoons balsamic vinegar
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- 1 jalapeño pepper, seeded, deveined and finely minced
- Finely grated zest of 2 limes or lemons
- For the Salsa:
- Kernels from 2 large ears corn
- 1 cup each cubed and seeded watermelon, cantaloupe and honeydew
- 1 cup chopped red onion
- 1 cup coarsely chopped cilantro
- 1/4 cup capers, rinsed, drained and dried
By the Fireside
By ltrodrigu
Pictured Center
- For Coffee Syrup:
- 4 tablespoons ground coffee
- 1/2 cup boiling water
- 2 tablespoons sugar
- For Drink:
- ice
- 2 ounces 10-year tawny Port
- 3/4 ounce coffee syrup
- 1/2 ounce fresh lemon juice
- 3 dashes ground cinnamon
- 2 dashes ground nutmeg
- lemon wheel, for garnish
- cinnamon stick, for garnish
Strawberry-Basil Crush
By ltrodrigu
—Adapted from Bill Brodsky, City Landing, Boston
- For Strawberry-Basil Ice:
- 12 tablespoons water, divided
- 6 strawberries, diced and divided
- 12 small basil leaves, divided
- For Cocktail:
- 2 strawberries, diced
- 5 leaves basil
- dash of simple syrup
- dash of lime juice
- 1 3/4 ounces vodka
- regular ice
Crockpot Cheese Tortellini & Sausage
By ltrodrigu
Brown the sausage in a skillet on the stove top until cooked and crumbled
- 19-ounce bag frozen cheese tortellini
- 1 pound Italian sausage
- 1 bag fresh baby spinach
- 2 28-ounce cans Italian style diced tomatoes
- 2 8-ounce cans low-fat chicken broth
- 8-ounce cream cheese, cubed
Slow Cooker Moroccan Chicken with Olives
By ltrodrigu
Minimize your kitchen time with this slow-cooked ethnic soup
- For Chicken:
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 14 1/2-ounce can no-salt-added stewed tomatoes
- 1 carrot, sliced
- 1 large onion
- 30 small black olives, pitted (about 1 cup)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breast halves
- 1/2 cup chopped fresh cilantro (optional)
- For Harissa:
- 3/4 cup dried hot red chile peppers, such as guajillo
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seed
- 1/4 teaspoon salt
- 3 tablespoons olive oil
Irish Soda Farls Recipe
By ltrodrigu
Sprinkle an 8-inch cast-iron skillet with flour and set over medium-low heat
- 2 cups all-purpose flour, plus 1/4 cup for dusting
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
Layered Pumpkin Cheesecake
By ltrodrigu
Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray
- Crust:
- 2 cups gingersnap cookie crumbs (about 32)
- 1/4 cup butter or margarine, melted
- Cheesecake:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Pearl Rice Balls With Ginger-Soy Dipping Sauce
By ltrodrigu
Make Dipping Sauce: In a small bowl, whisk all ingredients together
- For the Dipping Sauce:
- 1/2 cup soy sauce
- 1 tablespoon grated ginger
- 2 teaspoons chili-sesame oil
- 1 teaspoon sugar
- 2 tablespoons minced scallions
- 2 teaspoons fresh lemon juice
- For the Rice Balls:
- 1 cup Thai sticky rice
- Banana leaves, for steamer
- 1 pound ground pork
- 4 scallions, minced
- 6 canned water chestnuts, drained and minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons mirin rice wine
Frederico Ribeiro’s Tortilla Española
By ltrodrigu
Place onions in an 8-inch nonstick skillet
- 1 medium yellow onion, finely chopped
- Neutral oil, such as grapeseed or canola
- 2 cloves garlic, finely chopped (optional)
- 3 cups peeled and thinly sliced coins of fingerling potatoes
- Kosher salt
- 3 large eggs
Spinach Salad with Bacon & Watermelon
By ltrodrigu
Combine all ingredients except dressing
- 1 6-ounce package baby spinach leaves
- 6 cups cut-up watermelon (1-inch balls)
- 10 slices cooked Bacon, crumbled
- 1/2 cup slivered red onions
- 1/2 cup Buttermilk Ranch Dressing