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Recipes
Grilled Eggplant and Heirloom Tomato Stacks with Basil and Tomato Coulis
By scottnjennie
This Grilled Eggplant and Heirloom Tomato Stack is easy to prepare, delicious and fresh to eat
- cup Tomato Coulis:
- 1-2 narrow, firm Seismic Gardens eggplant, sliced horizontally 1/4″ thick to yield 16 slices
- extra-virgin olive oil
- salt and freshly ground black pepper
- 1 1/2 cups soft, mild goat cheese
- 1 Pumpkin Patch Red Chesnok garlic clove, minced
- 2 large Seismic Gardens heirloom tomatoes, sliced horizontally 1/4″ thick to yield 8 slices
- 16 large Seismic Gardens basil leaves
- 1/4 cup finely grated Pecorino Romano cheese
- 1 pound ripe plum tomatoes, peeled and seeded (see below), coarsely chopped
- 1 small garlic clove, minced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Lamb Shoulder with Roasted Shallots and Celery Root
By scottnjennie
Preheat the oven to 300°
- One 3 1/2-pound trimmed lamb shoulder
- 3 garlic cloves, minced
- 2 teaspoons finely chopped rosemary
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- Salt
- Freshly ground pepper
- 1 cup dry red wine
- 3 cups beef stock or low-sodium broth
- 8 shallots
- 3/4 cup chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 2 pounds celery root, peeled and cut into 1 1/2-inch chunks
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons chopped parsley
Spring Rolls with Lemon-Ginger Dipping Sauce
By scottnjennie
For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a ...
- 3/4 cup raw tahini
- 2 tbs. raw agave nectar
- 4 tsp. nama shoyu or soy sauce
- 1 tbs. lemon juice
- 2 tsp. minced fresh ginger
- 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
- 1/2 cup grated or julienned carrots
- 1/2 cup grated or julienned raw beets
- 1/2 medium red bell pepper, seeded and thinly sliced or julienned (1/2 cup)
- 1/2 cup mung bean or sunflower sprouts
- 8 large fresh basil leaves
- 4 sprigs fresh mint
Baked Beet Chips
By scottnjennie
Preheat your oven to 300 degrees F
- 3 large beets, peeled and sliced thin with a mandolin
- 1-2 tablespoons olive oil
- Coarse salt to sprinkle on chips
Stir-Fried Chicken and Vegetables
By scottnjennie
Jeanne Thiel Kelley, Cooking Light MARCH 1999
- 2 tablespoons brown sugar
- 2 tablespoons chunky peanut butter
- 2 tablespoons white vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 1 tablespoon dark sesame oil, divided
- 1/2 cup (1-inch) sliced green onions
- 2 teaspoons grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
- 4 cups thinly sliced bok choy (about 1 bunch)
- 1 cup thinly sliced red bell pepper
- 1 (8-ounce) can sliced water chestnuts, drained
- 2 cups hot cooked rice
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Grilled Balsamic Pork Tenderloin
By scottnjennie
Janice Elder, Charlotte, North Carolina, Southern Living OCTOBER 2005 Place the pork in the marinade the nigh...
- 1/4 cup balsamic vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 1 (2-pound) package pork tenderloins
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Garnish: rosemary sprigs
Cilantro Pesto
By scottnjennie
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended
- 2 cups, packed, of cilantro, large stems removed
- 1/2 cup blanched almonds
- 1/4 cup chopped red onion
- 1/2 teaspoon chopped and seeded serrano chile (optional)
- 1 teaspoon Kosher salt
- 1/4 cup olive oil
- ... I like to add a little lemon or lime juice to add some fresh citrus flavor
Crustless Quiche
By scottnjennie
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the nex...
- 2 Tbs. fine dry breadcrumbs
- 2 small leeks, white and light green parts halved and sliced 1/2-inch thick
- 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
- 4 egg whites
- 3 whole eggs, beaten
- 1/4 cup low-fat milk
- 1/8 tsp. nutmeg
- 1 Tbs. chopped fresh tarragon
- 1 tsp. chopped fresh basil
- 2 oz. soft goat cheese
Arugula-Ricotta Omelet for One
By scottnjennie
Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge
- 1 egg plus 2 egg whites, or 2 whole eggs
- 1 small shallot, chopped (2 Tbsp.)
- 1 oil-packed sun-dried tomato, finely chopped, plus 1/2 tsp. oil from jar
- 1 cup arugula
- 1 tbsp. low-fat ricotta cheese
Balsamic Roasted Asparagus
By scottnjennie
Joy Zacharia, Cooking Light JANUARY 2006
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon bottled minced garlic
- 1/4 teaspoon freshly ground black pepper