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Recipes
Artichoke-Scrambled Eggs Benedict
By scottnjennie
Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper
- 8 8 canned 1/2 artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)
- 4 4 4 teaspoons extra-virgin olive oil, divided
- 3 3 4 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
- 1/3 1/3 1/3 cup chopped pancetta
- 2 2 2 tablespoons reduced-fat mayonnaise
- 2 2 2 tablespoons nonfat plain yogurt
- 2 2 2 teaspoons lemon juice
- 1 1 1 teaspoon water
- 6 6 6 large eggs
- 4 4 4 large egg whites
- 2 2 2 tablespoons reduced-fat cream cheese (Neufchâtel)
- 1/4 1/4 1/4 teaspoon salt
- 14-ounce 14-ounce Artichoke bottoms can be purchased in 14-ounce cans and can be found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Dinosaur Slaw
By scottnjennie
Strip off the kale's leaves and slice into thin slivers
- 6-8 large kale leaves
- 1/2 cup olive oil
- 2 large cloves garlic, minced
- 4 Tbsp sherry vinegar
- 1 1/2 tsp kosher salt
- 1 1/3 cups freshly grated Parmesan
Roasted Cauliflower in Lemon-Tahini Sauce
By scottnjennie
Place oven rack in top position
- 1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
- 4 tsp. olive oil, divided
- 2 cloves garlic, minced (about 2 tsp.)
- 2 Tbs. tahini
- 1 Tbs. lemon juice
- 1/4 tsp. salt
- 1 Tbs. chopped parsley
- 1 tsp. toasted sesame seeds
Watercress and Forbidden Rice Salad
By scottnjennie
*
- Vinaigrette:
- 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
- 3 cloves garlic, pressed
- 2 tablespoons rice wine vinegar
- 1/4 cup quality peanut oil, olive oil or vegetable oil
- 2 teaspoons toasted sesame oil
- 2 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1/2 teaspoon agave nectar
- big pinch red pepper flakes
- Salad:
- 1 big bunch watercress, very roughly chopped
- 1 yellow or orange bell pepper, chopped
- 2 to 3 stalks of celery, thinly sliced and roughly chopped
- 1/4 cup green onion, chopped (include both white and green parts)
- 1 1/2 cups shelled edamame (I used frozen)
- 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)
Slow Cooker Soy-Braised Chicken
By scottnjennie
1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ te...
- 2 medium onions, sliced
- 4 garlic cloves, smashed
- 1/3 cup(s) apple cider vinegar
- 1/3 cup(s) soy sauce
- 1 tablespoon(s) brown sugar
- 1 bay leaf
- Black pepper
- 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
- 1 teaspoon(s) paprika
- 1 cup(s) long-grain white rice
- 1 large head(s) bok choy, cut into 1-inch strips
- 2 scallions, thinly sliced
Bryan Doi's Salmon Marinade
By scottnjennie
Simmer ingredients until thoroughly combined
- 1/4 c. soy sauce
- 3 T sugar
- 2 T mirin
- 2 T sake
- 1 tsp crushed ginger
- 1 tsp minced garlic
Ale-Braised Corned Beef, Brussels Sprouts, and Carrots
By scottnjennie
This savory, salty corned beef goes great with brussels sprouts and carrots
- 1 (3-pound) piece corned beef brisket (with spice packet, if included)
- 1 pound carrots, peeled and cut into 3-inch lengths
- 1 (12-ounce) bottle amber ale
- 3/4 pound brussels sprouts
- 1/2 cup sour cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh tarragon
Goat Cheese-Arugula Bruschetta
By scottnjennie
A seasoned goat cheese spread and a lemony arugula sauce make a duo of tasty toppings for these bruschetta
- Goat Cheese Spread:
- 8 oz. fresh, soft goat cheese, such as chèvre
- 2 tbs. goat milk or low-fat milk
- 4 cups arugula, coarsely chopped
- 2 tbs. chopped chives
- 1 tsp. grated lemon zest
- Arugula Sauce:
- 4 cups arugula
- 3 cloves garlic, peeled
- 1 tbs. grated lemon zest
- 1/4 cup olive oil
- 1 tbs. lemon juice
- Bruschetta:
- 1 French or sourdough baguette, cut into 32 slices
- 16 cherry tomatoes, halved
- 1 cup arugula, for garnish
Slow-Cooker Asian Baby-Back Ribs With Udon Salad
By scottnjennie
Directions In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, an...
- 1/3 cup soy sauce
- 1/2 cup packed light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
- 1 8.8-ounce package udon noodles
- 1 bunch radishes (about 8), halved and thinly sliced
- 1/4 cup fresh cilantro leaves
- 4 scallions, sliced
Quinoa with Leeks and Swiss Chard
By scottnjennie
This one-pot meal is a hearty, satisfying way to welcome the cool breezes of fall
- 2 Tbs. olive oil
- 1 to a half of your Simis Ranch Leek, white and tender green parts chopped
- 1 bunch swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
- 2 cups sliced mushrooms
- 4 cloves Pumpkin Patch garlic, minced (about 4 tsp.)
- 2 3/4 cups low-sodium vegetable broth
- 1 cup quinoa