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Recipes
One-Pan Chicken Provencal
By ltrodrigu
Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min
- 4 small boneless skinless chicken breasts (1 pound), pounded to 1/4-inch thickness
- 1 14-ounce can small artichoke hearts, drained, halved
- 1 cup grape tomatoes, halved
- 1/4 cup quartered pitted Kalamata olives
- 1/4 cup KRAFT Zesty Italian Dressing
- 1/4 cup water
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
Amish Potato Salad
By ltrodrigu
COOK POTATOES: Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over hig...
- 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
- Salt
- Freshly ground black pepper
- 1/3 cup cider vinegar (see note)
- 1/4 cup sugar
- 2 tablespoons yellow mustard
- 4 large hard-cooked eggs, peeled
- 1/2 teaspoon celery seed (see note)
- 3/4 cup sour cream
- 1 celery rib, chopped fine
Spring Salad With Fennel, Radishes & Herbs
By ltrodrigu
To Make Dressing: In a bowl, mix shallots, salt, lemon juice, lemon peel and fennel seeds
- For the Dressing:
- 2 tablespoons minced shallots
- 1/2 teaspoon salt
- 4 1/2 to 5 tablespoons lemon juice
- 1 1/2 teaspoons minced lemon peel
- 1/4 teaspoon fennel seeds, crushed under a spoon and minced
- 8 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- For the Salad:
- 1 head butter or Boston lettuce, leaves separated
- 2 bunches watercress, thick stems removed
- 1 head Belgian endive, end trimmed and outer leaves removed
- 1/2 cup Italian parsley leaves
- 3/4 cup mint leaves
- 1 bulb fennel, sliced very thin, plus 2 tablespoons fennel fronds, chopped
- 10 radishes, sliced thin
Sooji Dhokla (Steamed Semolina Bread)
By ltrodrigu
Set up a steamer large enough to hold an 8-inch cake pan on a rack, with sufficient room above and below
- For the Dhokla:
- 2 tablespoons/30 milliliters vegetable oil, such as untoasted sesame or grapeseed oil, plus more for greasing pan
- One-inch piece peeled ginger, finely chopped
- 1 or 2 small green chiles, chopped
- 3/4 teaspoon/6 grams kosher salt, plus a pinch
- 1 cup/160 grams fine semolina
- 1 teaspoon/8 grams baking soda
- 1 teaspoon/8 grams baking powder
- 1/4 teaspoon turmeric
- 1/2 cup/120 milliliters plain whole milk yogurt
- 1 handful fluffy cilantro sprigs, for garnish
- 1/4 cup/30 grams freshly grated coconut (or use frozen shredded coconut, defrosted), for garnish
- For the Sizzled Topping (Tarka):
- 2 tablespoons/30 milliliters vegetable oil
- 2 or 3 small green chiles, slit lengthwise
- 1 teaspoon/10 grams black mustard seeds
- 1/2 teaspoon cumin seeds
- 8 to 10 fresh curry leaves
- Pinch of asafetida, a.k.a. hing (optional)
- For Minty Yogurt Chutney:
- 1 cup roughly chopped mint leaves
- 1 cup roughly chopped cilantro leaves
- 2 or 3 green chiles, chopped
- 4 scallions, chopped
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/8 teaspoon cayenne
- 1/2 cup plain whole-milk yogurt
Paella Fried Rice With Romesco & Garlic Aioli
By ltrodrigu
Make Rice: Heat 1 tablespoon olive oil in a medium saucepan over medium heat
- For the Rice:
- 1/3 cup plus 1 tablespoon olive oil, plus more for serving
- 1/4 white onion, chopped
- 2 garlic cloves, chopped
- Kosher salt
- 1 cup Arborio or bomba rice
- 1/2 cup white wine
- 2 cups chicken stock
- 1 bay leaf
- 3 scallions, thinly sliced
- Red pepper flakes
- Freshly ground black pepper
- For the Romesco:
- 1/2 cup roasted, unsalted almonds
- 1/2 cup roughly chopped roasted red peppers
- 1/2 ounce unsweetened chocolate, such as Baker’s, finely grated
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 2 teaspoons Sherry vinegar
- 1 small clove garlic
- 2 teaspoons Sriracha or other chile sauce
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, pressed or minced
- 1/4 teaspoon kosher salt
Chicken Cutlets with Buttered Green Beans
By ltrodrigu
Weight Watchers PointsPlus = 15 per serving
- 6 tablespoons canola oil
- 1 pound chicken cutlets (about 4), 1/4 inch thick
- kosher salt
- freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 pound green beans, trimmed
- 2 tablespoons unsalted butter
Gazpacho Andaluz
By ltrodrigu
Shown on right
- 2 pounds tomatoes, quartered
- 3 green frying peppers, seeded and chopped
- 1 medium Kirby cucumber, peeled and chopped
- 1 medium yellow onion, peeled and chopped
- 3 cloves garlic, peeled
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon salt, to taste
- 1 teaspoon sugar
- 5 tablespoons white-wine vinegar, to taste
- 2 tablespoons Sherry vinegar
- 2 cups ice water or more as needed
- 8 ice cubes, for serving
- finely chopped tomato, for garnish
- green pepper, for garnish
- cucumber, for garnish
Fountain of Roots
By ltrodrigu
Make Vegetable Simple Syrup: Combine beet pulp, carrot pulp, sugar and water in a saucepan and bring to a simmer
- 1/2 cup beet pulp left over from juicing
- 1/2 cup carrot pulp
- 1 cup sugar
- 1 cup water
- 2 tablespoons ground turmeric
- 2 tablespoons ground cumin
- 2 tablespoons caraway seeds
- 2 tablespoons grains of paradise
- 3 cups lime juice
- 3 cups beet juice
- 3 cups carrot juice
- 1/8 cup Greek yogurt
- 1 3/4 tablespoons horseradish juice
- 1 3/4 tablespoons ginger juice
- 1/8 cup spice mix
- dust of spice mix and/or add a slice of ginger, for garnish
Middle Eastern Lima Bean Pilaf
By ltrodrigu
Adapted from WSJ recipe Middle Eastern Fava Bean Pilaf
- 1 1/2 cups long-grain rice
- 6 tablespoons extra-virgin olive oil
- Sea salt, to taste
- 2 1/2 pounds frozen thawed lima beans
- 1 medium yellow onion, chopped
- 1 1/2 teaspoons whole coriander seeds
- 2 garlic cloves, minced
- 1/2 cup cilantro leaves
- 1 lemon, cut into wedges
Steak With Mustard-Shallot Sauce
By ltrodrigu
1.Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper
- 1 1/2 pounds sirloin steak (1-inch thick)
- kosher salt
- freshly ground black pepper
- 2 teaspoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 shallot, chopped
- 1 pound green beans