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Recipes
Italian Chicken Pasta Salad
By mm_food4me
Bring a large pot of salted water to a boil
- Kosher salt
- 3 cups dried elbow macaroni
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup cubed rotisserie chicken
- 1 cup diced English cucumber (about 1/3 cucumber)
- 1 cup halved cherry tomatoes
- 1/2 cup chopped pitted Nicoise olives
- 1/2 cup chopped roasted red peppers (about 1 whole)
- 1/2 cup 1/4-inch diced hard salami (about 4 ounces)
- 1/4 cup diced red onion (about 1/2 small)
- 1/4 cup chopped fresh flat-leaf parsley
- 4 ounces ricotta salata, grated, or crumbled feta cheese
- 1/3 cup red wine vinegar
Pan Roasted Baby Artichokes With Pistachios, Lemon and Black Quinoa
By mm_food4me
If you haven’t cooked your quinoa, start that first
- 1 lb small artichokes
- 1 half medium shallot
- 1/4 c. shelled pistachio nuts
- Juice and zest of 1 Meyer lemon
- 1/2 c. black quinoa cooked
- 1/4 c. + 1 tbsp olive oil
- salt and pepper
Oatmeal Lace Cookies
By mm_food4me
MAKES 8 DOZEN 1. Heat oven to 375°
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 cup rolled oats
- 1/3 cup melted unsalted butter
- 2 tbsp. heavy cream
- 2 tbsp. light corn syrup
- 1 tbsp. vanilla extract
Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps
By mm_food4me
Directions Special equipment: a trifle dish Preheat the oven to 350 degrees F
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup granulated sugar
- 1/4 cup real maple syrup
- 1/4 cup molasses
- 1 large egg
- 1/4 cup store-bought honey-pear shrub (see Cook's Note)
- 3 cups heavy whipping cream, cold
- 3 tablespoons confectioners' sugar
- 1 cup mascarpone cheese, softened
Lemon Thyme Bars
By mm_food4me
Directions Place an oven rack in the center of the oven
- Ingredients:
- Butter, for greasing dish
- Flour, for dusting dish
- Bars:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh thyme leaves
- 1/2 teaspoon fine sea salt
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Glaze:
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar
Melon Madness
By mm_food4me
1. Put the melon, mint, and cilantro in a blender, and puree until smooth
- 1/2 honeydew melon, scooped from shell and cut into chunks
- 1 tablespoon chopped fresh mint
- 1/2 tablespoon chopped fresh cilantrp
- 3 tablespoons raw agave nectar
- juice of 1 lime (appr. 2 tablespoons juice)
- juice of 1/2 lemon (1 1/2 to 2 tablespoons juice)
- 1 cup purified water
- 1 cup ice
Cheesy Polenta
By mm_food4me
Bring the water to a boil in a large, heavy pot
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Healthy salmon burgers
By mm_food4me
1 Put half of the salmon into a food processor; whiz until completely smooth
- 4 x 125g (4oz) salmon fillets, skinned
- 1 tbsp Thai green or red curry paste
- 4 cm (1 1/2in) fresh root ginger, peeled and grated
- Finely grated zest of 1 lime
- Small handful fresh coriander, plus extra to garnish
- 1 tsp vegetable oil
Rockstar with Strawberry Agave Jam
By mm_food4me
You can make the agve jam with any kind of fruit you like
- 1 cup chopped strawberries
- 3 tablespoons raw agave nectar
- 1 cup chopped raw kale
- 1/2 cup blueberries
- 2 bananas
- 1 cup purfied water
- 1 tablespoon wheat germ
Spiced & Roasted Squash
By mm_food4me
1. Preheat oven to 400 degrees
- Squash (I like acorn the best)
- 1 teaspoon (or less!) ground Parmesan
- 1 sliver lemon
- Cumin, cinnamon, cayenne pepper, and/or other spices, to taste
- Olive oil and salt