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Recipes
Tilapia Puttanesca
By ltrodrigu
Weight Watchers Points = 4 per serving
- 1 pound fresh or frozen skinless tilapia fillets
- 1/8 teaspoon kosher salt
- 1/2 medium red onion, cut in wedges
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes
- 2 teaspoon dried oregano, crushed
- 1/4 teaspoon crushed red pepper
- 1/4 cup pitted kalamata olives
- 1 tablespoon capers, drained
- 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
Glazed Berry Almond Cake
By ltrodrigu
Get rave reviews when you bring this tasty cake to your next dinner party
- For Cake:
- 2 cups blanched almonds, divided
- 1 1/2 cups sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 3 egg whites
- 1/3 cup canola oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon almond extract
- 1 cup frozen unsweetened blueberries
- 1 cup frozen unsweetened raspberries
- 1 cup frozen unsweetened blackberries
- For Glaze:
- 1 1/2 cups confectioners' sugar
- 3-4 tablespoons buttermilk
Baked Fusilli With Asparagus, Green Peas & Lemon
By ltrodrigu
Preheat oven to 500 degrees
- 2 1/2 cups heavy cream
- 2 teaspoons finely grated lemon zest
- 1/2 cup grated fontina
- 1/2 cup grated pecorino Romano
- 1/2 cup grated Parmesan plus more for topping
- 2 tablespoons ricotta
- 1/4 cup finely minced yellow onion
- 1 1/2 cups thawed frozen peas
- a dash Tabasco sauce
- 1 1/4 teaspoons salt
- 1 teaspoon freshly ground black pepper.
- 14 ounces fresh asparagus, cut on a diagonal to 1/8-inch thick
- 1 medium red onion, sliced into paper-thin rings
- 2 tablespoons unsalted butter, melted
- 1 pound fusilli
Crab, Avocado & Grapefruit Salad
By ltrodrigu
For the Salad: Segment grapefruit; reserve 4 teaspoons of the juice
- For the Salad:
- 1 grapefruit (such as Ruby Red)
- 1/2 head Bibb lettuce
- 1 6.5-ounce can premium jumbo lump crabmeat
- 1/2 avocado, sliced
- For the Vinaigrette:
- 1 tablespoon extra-virgin olive oil
- 4 teaspoons reserved grapefruit juice
- 2 teaspoons white wine vinegar
- 1 1/2 teaspoons minced shallots
- 1 teaspoon minced fresh tarragon
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt, to taste
- freshly ground black pepper, to taste
Pompel-Spritz
By ltrodrigu
Chill the Aperol, sparkling rosé, grapefruit juice and tonic
- 1 (750 ml) bottle of Aperol
- 1 (750 ml) bottle of sparkling rosé
- 3 cups fresh grapefruit juice
- 8 ounces tonic
Eggplant Lasagna with Herbed Ricotta & Asiago
By ltrodrigu
Weight Watchers Points = 9 per serving
- 1/2 pound plum tomatoes, halved and seeded
- 1 clove garlic
- 4 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
- 1 cup ricotta
- 1 large egg
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Asiago or Parmesan (1 ounce)
- 4 cups mixed greens
Fallen Chocolate Cake
By ltrodrigu
Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more, room temperature, for pan
- 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
- 2 tablespoons vegetable oil
- 6 large eggs
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
Bagnet Vert
By ltrodrigu
—Adapted from "Tartine Bread" by Chad Robertson (Chronicle Books)
- 2 cups torn day-old country-style bread
- 1 tablespoon red wine or Sherry vinegar
- 1/2 cup water
- 2 cups fresh flat-leaf parsley leaves, roughly chopped
- 1 cup olive oil
- 1 tablespoon capers
- 4 oil–packed anchovy fillets
- 1/2 teaspoon salt
Zucchini Pancake With Blistered String Beans & Yogurt
By ltrodrigu
Preheat oven to 400 degrees
- 1 pound zucchini, peeled and coarsely grated
- 4 large eggs, beaten
- 2 tablespoons chopped oregano
- 2 tablespoons chopped mint
- 5 tablespoons chickpea flour
- Kosher salt
- Freshly ground black pepper
- 5 tablespoons olive oil, plus extra as needed
- 3/4 pound green or yellow string beans, ends trimmed
- 2 tablespoons chopped parsley
- Juice of 1/2 lemon, plus 1 lemon cut into wedges, for serving
- 1 tablespoon sumac (optional)
- 1/2 cup plain, whole Greek yogurt
Baked Eggs in Hash Brown Cups
By ltrodrigu
Attractive and savory, these baked eggs in hash brown cups can be made with any combination of veggies, meat, and c...
- For the Hash Brown Cups:
- 1 tablespoon butter, melted
- 3-1/2 - 4 cups frozen shredded hash browns, thawed
- 2 egg whites
- Salt, taste
- Pepper, to taste
- For Filling:
- 1 tablespoon olive oil
- 1 cup mushrooms, diced
- 1/2 sweet onion, diced
- 1/2 red pepper, diced
- 3/4 cup pepper jack or cheddar cheese
- 6 large eggs
- Salt, to taste
- Pepper, to taste