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Recipes
Herb and Orange Negroni
By mm_food4me
In a pitcher, stir together the vodka, orange juice, sparkling water, if using, vermouth and bitters
- 1 cup Herb-Infused Vodka, recipe follows
- 3/4 cup fresh orange juice
- 1/2 cup sparkling water, optional
- 1/2 cup sweet vermouth
- 1/4 cup bitters, such as Campari)
- Ice
- Fresh thyme sprigs and orange slices, for garnish
The Perricone (Juice) Prescription
By mm_food4me
“Watercress is a detoxer that’s great for skin issues, like eczema and acne,” he says
- 4 celery stalks
- 1 medium organic apple
- 1 cup watercress
- A pinch of ground cinnamon
- 1.5 cups of water
Laurie's Pear Tart/Cake
By mm_food4me
From Chowhound Forums. Really yummy, especially when you reheat it
- 4 or so ripe, juicy pears, peeled, cored, and cut into sixths or eighths
- 1 stick butter
- 3/4 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Barefoot Contessa - Recipes - Balsamic-Roasted Brussels Sprouts
By mm_food4me
Preheat the oven to 400 degrees
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 4 ounces pancetta, sliced 1/4 inch thick
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon syrupy balsamic vinegar
Carrot and Zucchini Mini-Muffins
By mm_food4me
For the muffins: Place an oven rack in the center of the oven
- 1 cup almond flour
- 1/4 cup brown rice flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/3 cup grapeseed oil
- 1/3 cup maple syrup
- 1 large egg, at room temperature
- 1/2 cup grated carrots (from1 medium peeled carrot)
- 1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
- 1/2 cup raisins
- 1 cup whipped cream cheese, at room temperature (about 8 ounces)
- 1 1/2 tablespoons honey
Roasted Chicken Breasts with Orange, Cardamom and Turmeric
By mm_food4me
Preheat the oven to 500 degrees F
- 6 red potatoes, peeled, sliced 1/4-inch thick
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter, softened
- 1 shallot, finely minced
- 2 cloves garlic, finely minced
- 3 cardamom pods, husks removed and seeds pulverized
- 1 orange, zested and juiced
- 1 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 2 bone-in chicken breasts with skin
Vietnamese Cauli-Fried Rice w/ Nuroc Cham Sauce
By mm_food4me
Directions for Nước Chấm Sauce: In a mason jar, combine all the Nuroc Cham Sauce ingredients
- Ingredients for Nước Chấm Sauce:
- 1/4 cup water
- 2-3 tablespoons fresh lime juice (to taste)
- 2 tablespoons fish sauce (Get a Paleo friendly brand HERE)
- 1 tablespoons + 1 teaspoon honey (omit for 21DSD & Whole30)
- 1/2 teaspoon apple cider vinegar or coconut vinegar
- Chili flakes optional
- For the Fried Rice:
- 3 cups of grated cauliflower (about 1 large head)
- 2-3 tablespoons coconut oil or preferred cooking oil
- 1 cup carrots, diced
- 1 cup onion, diced
- 3-5 garlic cloves, minced
- 1 cup asparagus, diced
- 1 cup sausage, chopped (traditionally Chinese sausage is used, I used Kielbasa)
- 1 cup raw shrimp (about 9 large 16 count shrimp, raw or cooked) chopped
- 2 large eggs, cracked & lightly beaten
- 1/4 cup spring onions, chopped
- 1/4 cilantro
- Coarse sea salt and cracked pepper to taste (less salt is needed if using the sauce below)
Farro Risotto (Farroto) with Prosciutto, Parmesan, and Brussels Sprouts
By mm_food4me
-Start with the Brussels sprouts
- 5 tablespoons extra virgin olive oil, divided
- 12 Brussels sprouts, washed and quartered
- 1 pinch salt
- 1/2 teaspoon crushed red pepper flakes
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 1/4 cups semi-pearled farro (or arborio rice)
- 1/2 cup dry white wine
- 4 1/2 cups low-sodium chicken stock
- 3 ounces prosciutto, diced
- 1 teaspoon fresh lemon zest, plus extra for garnish
- 1/4 cup grated Parmesan cheese, plus extra for garnish
Lentils with Chia Seeds Recipe
By mm_food4me
Heat oil in a large saucepan over medium heat
- 2 Tbsp. olive oil
- 1 large white onion, chopped
- 1 tsp. cumin seeds
- 1/4 tsp. ground cardamom
- 1 tsp. minced garlic
- 2 Tbsp. minced fresh ginger
- 2 tsp. turmeric
- 1/2 fresh jalapeño, peeled, seeded, and minced
- 3 1/2 cups vegetable stock
- 2 cups red lentils, rinsed
- 1 14-ounce can fire-roasted crushed tomatoes
- 1/2 tsp. kosher salt
- 1 Tbsp. chia seeds
- 4 Tbsp. chopped cilantro
- Cooked brown rice, for serving (optional)
Salmon & Roasted Vegetable Salad
By mm_food4me
Preheat oven to 450°F. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 te...
- 6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1/2 teaspoon salt, divided
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1 tablespoon minced garlic
- 1 teaspoon whole-grain mustard
- 1 teaspoon minced anchovy fillet or paste
- 8 cups mixed salad greens
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
- 2 scallions, sliced