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Recipes
Potato, Cabbage & Chorizo Soup
By ltrodrigu
Heat oil in a medium pot over medium heat
- 3 tablespoons olive oil
- 1 large yellow onion, halved and thinly sliced
- 2 large garlic cloves, minced
- 3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
- 2 bay leaves
- 2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
- 1/4 medium green cabbage, cored and thinly sliced
- Sea salt
- Freshly ground black pepper
- 8 cups chicken stock or water
Raspberry Curd Pavlova
By ltrodrigu
Make Curd: In a medium stainless-steel saucepan, whisk together egg yolks, raspberries, sugar, potato starch, lemon...
- For the Raspberry Curd:
- 3 large egg yolks (reserve whites for meringue)
- 1 cup fresh raspberries, smashed with a fork
- 1/2 cup sugar
- 1 teaspoon potato starch
- 3 tablespoons lemon juice
- 5 tablespoons unrefined coconut oil
- For the Meringue:
- 3 large egg whites at room temperature
- 1/8 teaspoon kosher salt
- 1 cup superfine sugar
- 1 tablespoon potato starch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries
- Bittersweet baking chocolate shavings, for garnish
Almond Sour-Cream Sugar Cookies
By ltrodrigu
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- Royal Icing:
- 2/3 cup butter, softened
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 1/3 cup sour cream
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/3 cup finely ground blanched almonds
- 2 1/4 cups all-purpose flour
- White or silver luster dust (optional)
- 1 16 ounce package powdered sugar (about 4 cups)
- 3 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- 1/2 cup warm water
- 1 teaspoon vanilla
Spiked Autumn Salad Baked Brie
By ltrodrigu
Change it up this holiday season with this amazing Spiked Autumn Salad Baked Brie! Your guests are sure to love it!...
- BRIE:
- kataifi (aka knafeh), a Mediterranean variety often labeled “shredded Phyllo”
- Melted butter
- 1 wheel of Brie
- SALAD:
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons lime juice
- 8 cloves
- 1 teaspoon cardamom seeds
- 1/4 cup gold rum
- 12 dried apricots, quartered
- 1/4 cup dried cranberries
- 2 chopped apples
- 2 chopped pears
- seeds of 1 pomegranate
- cilantro, for garnish
Ghost in the Graveyard
By ltrodrigu
Black vodka is probably one of the best ingredients for making Halloween drinks for your adult party
- 2 ounces black vodka
- 2 ounces creme de cacao or coffee-flavored liqueur
- 1 scoop vanilla ice cream
- Pinch of finely grated nutmeg, for garnish
Garlicky Roast Pork Loin with Herb Sauce
By ltrodrigu
For the Herb Sauce: Heat EVOO over medium-low heat in a small pot or skillet and cook shallots seasoned with salt a...
- For the Herb Sauce:
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 cup chopped shallots, 4 large, very finely chopped
- Salt
- Freshly ground black pepper
- 1/2 cup white balsamic vinegar
- 1/2 cup bottled water
- 1/4 cup sugar or Acacia honey
- 1 cup (packed) equal amounts mint, parsley and dill
- For the Roast Pork Loin:
- 5 pound pork loin roast, well-trimmed with thin layer of fat on top of roast
- 12 cloves garlic
- 4 tablespoons rosemary, stemmed
- 1 tablespoon (a scant palmful) fennel seeds
- 1 tablespoon each Kosher salt and coarse black pepper
- Olive oil, for liberal drizzling, about 2 to 3 tablespoons
- 1 cup dry white wine
- Juice of 1 lemon
Celery Slaw
By ltrodrigu
So the celery stays crisp, prepare the slaw right before serving it
- FOR THE DRESSING:
- 1/4 cup canola oil mayonnaise
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper to taste
- FOR THE SLAW:
- 2 cups coleslaw mix
- 1/2 cup sliced celery
- 2 tablespoons sliced fresh chives
Chicken Shawarma Bowl with Basmati Rice & Mediterranean Vegetables
By ltrodrigu
Bring a small pot with rice, half the seasoning blend (reserve remaining for chicken), 1 cup water, and ¼ teaspoon...
- 1/2 cup Basmati Rice
- 2 tablespoons Shawarma Spice
- 4 ounce Carrot
- 1 Roma Tomato
- 1 Persian Cucumber
- 16 ounces Boneless Skinless Chicken Thighs or Breasts
- 3 ounces Shredded Red Cabbage
- 1 1/2 ounces Red Wine Vinegar
- Olive Oil
- Cooking Spray
- Kosher salt
- Freshly Ground Black Pepper
Perogi with Sauteed Red Cabbage
By ltrodrigu
Weight Watchers Points = 6 per serving (without optional ingredients)
- 1 16-ounce box frozen potato-and-onion pierogi
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 crisp green apple (such as Granny Smith), cut into 1/2-inch pieces
- 1/2 small red cabbage (about 1 pound), cored and shredded
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon caraway seeds
- kosher salt
- freshly ground black pepper
- 1/2 cup sour cream (optional)
Garbanzos & Chorizo with Spinach
By ltrodrigu
Per serving: Calories 505 protein 25 grams carbs 67 grams fiber 12 grams fat 15 grams sodium 518 milligrams
- 1/2 Tablespoon olive oil
- 2 links of Spanish chorizo, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon smoked Spanish paprika
- 2 Tablespoons tomato paste
- 1 pound Yukon gold potatoes, cut into 1/2-inch chunks
- 2 bay leaves
- 1 1/2 cups low-sodium chicken stock
- 2 14-ounce cans no salt added garbanzo beans, drained
- kosher salt, to taste
- freshly ground black pepper, to taste
- 8 cups baby spinach