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Recipes
Mexican Chicken Soup
By Gothelp
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
Pesto
By Gothelp
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Chicken Curry in a Hurry
By Gothelp
Recipe courtesy Rachael Ray
- 1 teaspoon each coriander seeds, cumin seeds, mustard seeds
- 2 cups basmati rice, prepared according to package directions
- 3 tablespoons vegetable or canola oil, 3 turns of the pan
- 1 1/3 to 1 1/2 pounds chicken breast tenders, diced
- 2 to 4 cloves garlic, minced, mild to extra spicy
- 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
- 1 large yellow skinned onion, peeled and chopped
- 1 can chicken broth, about 2 cups
- 2 tablespoons curry paste, mild or hot
- 1/3 to 1/2 cup mincemeat
- Coarse salt
- 2 tablespoons flour
- 4 scallions, chopped
- 1 cup toasted coconut
- 1/2 cup sliced almonds or Spanish peanuts
- 1 cup prepared mango chutney
- 1 /4 cup finely chopped cilantro leaves
Shrimp-Tomatillo Cocktail
By Gothelp
Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepa...
- For the Shrimp:
- Kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 2 lemons, quartered
- 1 pound large shrimp, peeled and
- deveined
- For the Sauce:
- 12 tomatillos, husked and rinsed
- 1 large red onion, coarsely chopped
- 3 cloves garlic
- 2 jalapeno peppers
- 3 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 2 cups fresh spinach
- 3 tablespoons rice vinegar
- 1/4 cup horseradish, drained
- 1/4 cup chopped fresh cilantro
- 1 tablespoon honey
Home-Style Shrimp Curry
By Gothelp
Recipe courtesy Food Network Magazine
- 1 cup basmati rice, rinsed
- 2 teaspoons Madras-style curry powder
- Kosher salt
- 3 1/2 tablespoons vegetable oil
- 1 medium white onion, quartered
- 3 cloves garlic
- 1 2-inch piece ginger, peeled
- 1 14.5-ounce can diced tomatoes
- 1 to 2 serrano chile peppers, halved (remove seeds for less heat)
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup whole or low-fat plain yogurt
- 1/3 cup chopped fresh cilantro
Spicy Chicken Curry
By Gothelp
Recipe courtesy Roseanna Veeren-Wong, Orlando, FL
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 tablespoon garam masala
- 1/2 teaspoon ground cumin
- 2 to 4 cloves
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/14 cup water
- 1 chicken, cut into 8 pieces
- 4 medium potatoes, peeled and diced
- Kosher salt
- Steamed white rice, for serving
Passover Lemon Cheesecake
By Gothelp
Passover Lemon Cheesecake
- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted and cooled slightly
Spring Salad with Strawberries and Creamy Orange-Avocado Dressing
By Gothelp
Nutritional Info: PER SERVING:120 calories (35 from fat), 4g total fat, 0
- 3 green onions, roughly chopped
- 1/2 avocado, peeled and pitted
- 1/2 cup orange juice
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 ounces spring greens or mesclun mix
- 1 cup sliced fresh strawberries
- 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler
Bloody Mary Flank Steak
By Gothelp
Recipe courtesy Guy Fieri
- 1 cup vegetable juice (recommended: V-8)
- 1/2 cup vodka
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon crushed garlic
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 1 tablespoon prepared horseradish
- 4 tablespoons olive oil
- 1-pound flank steak
Steak Involtini
By Gothelp
Recipe courtesy Giada De Laurentiis
- 1 cup plain bread crumbs
- 1/4 cup grated Parmesan
- 3/4 cup grated Parmesan
- 3/4 cup shredded mozzarella cheese
- 1/4 cup olive oil, plus 1/4 cup
- 1/2 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick
- 1 (26-ounce) jar marinara sauce
- Special equipment: 4 (4-inch) skewers