Beanie's profile page
Recipes
Sesame Beef
By beanie
In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes, and cornstarch
- 2 T soy sauce
- 2 T dry sherry
- 1 T sugar
- 2 t rice vinegar
- 1/2 t red pepper flakes
- 1/2 t cornstarch
- 1 T plus 1 t vegetable oil
- 3/4 lb boneless strip steak
- 2 red bell peppers, thinly sliced
- 2 garlic cloves, minced
- 1 T sesame seeds, toasted
- cooked rice for serving
- thinly sliced scallion greens
Mediterranean Roasted Vegetable and Chicken Chili
By beanie
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow coo...
- 2 pounds bone-in chicken breasts, skin removed
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 tablespoons Greek seasoning
- 2 teaspoons paprika
- 1 cup low-sodium chicken broth
- 2 zucchinis, cut into 1/2-inch pieces
- 1 red onion, thinly sliced
- 1 fennel bulb, trimmed, cored and sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/3 cup crumbled feta cheese (optional)
Argentine Rice-Veggie Salad
By beanie
1. In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil
- 1/2 * 1/2 cup white rice
- * Salt and pepper
- 1 * 1 carrot, cut into 1/4-inch cubes
- 1/4 * 1/4 cup extra-virgin olive oil
- 2 * 2 teaspoons red wine vinegar
- 1/2 * 1/2 teaspoon dried oregano
- 1 * 1 ear corn, kernels scraped off
- 1 * 1 cup frozen peas
- 2 * 2 stalks celery, cut into 1/4-inch cubes, plus 2 tablespoons chopped celery leaves
- 1 * 1 small red onion, thinly sliced
Caramelized Chile Shrimp
By beanie
Carmelized Shrimp
- 6 ounce(s) rice stick noodles (vermicelli)
- 1 pound(s) broccoli florets
- 1 green onion, finely chopped
- 1/4 teaspoon(s) salt
- 3 tablespoon(s) sugar
- 1 tablespoon(s) water
- 1 tablespoon(s) vegetable oil
- 3 clove(s) garlic, very thinly sliced
- 1/4 teaspoon(s) crushed red pepper
- 1 tablespoon(s) lower-sodium fish sauce
- 1 pound(s) (16 to 20 count) shrimp, peeled and deveined
- 1/4 cup(s) packed fresh cilantro leaves
- 1/4 teaspoon(s) freshly ground black pepper
Alan's Pumpkin Pie
By beanie
1. Preheat oven to 375 degrees F
- 1 portion Alan's Pie Pastry, (recipe below), or 1 rolled refrigerated unbaked pie crust
- 1-1/4 cups canned pumpkin
- 2/3 cup packed brown sugar
- 1-1/4 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/8 tsp. ground cloves
- 2 eggs, lightly beaten
- 2/3 cup milk
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
- 1 Recipe Hazelnut Mousse (recipe below)
Steak with Red Wine Sauce
By beanie
1. In a saucepan, heat 1 tablespoon olive oil over medium-high heat
- 1/4 * 1/4 cup extra-virgin olive oil
- 3 * 3 shallots, finely chopped
- 3 1/2 * 3 1/2 cups beef broth
- 1 * 1 cup barley
- 1 * 1 ounce dried porcini mushrooms
- 2 * 2 teaspoons chopped fresh rosemary, plus sprigs for garnish
- * Salt and pepper
- 1/4 * 1/4 cup flour
- Three * Three 8-ounce sirloin steaks (about 1/2 inch thick)
- 1 * 1 cup red wine
- 4 * 4 cups packed baby spinach
- 1/4 * 1/4 cup grated parmesan cheese
Lemon Parmesan
By beanie
Salad Dressing
- 1/4 cup fresh lemon juice
- 2 tbsp white wine vinegar
- 1/4 tsp each kosher salt and ground pepper
- 1 tbsp sugar
- 3 tbsp finely grated Parmesan
- 1/2 cup evoo
Teriyaki Pork Chops with Pineapple and Peppers
By beanie
1. In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil to a boil
- 3 * 3 cups chicken stock
- 3 * 3 tablespoons vegetable oil
- 1 * 1 cup white rice
- 1 * 1 cup shelled edamame
- 1 * 1 small bunch scallions, cut into 1-inch lengths
- 4 * 4 thick-cut (1 1/2 inches thick) boneless pork shoulder chops
- * Salt and pepper
- 1/2 * 1/2 ripe pineapple, cut into chunks
- 2 * 2 red, orange or green bell peppers, cut into bite-size chunks
- 1 * 1 jalapeño chile, seeded and finely chopped
- 1/2 * 1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
- * Juice of 2 limes
- 3 * 3 tablespoons honey or agave syrup
- One * One 1-inch piece fresh ginger, thinly sliced crosswise
Mexican Grilled Chicken Salad
By beanie
1. In small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic cloves, minced shallot, su...
- 6 * 6 tbsp olive oil
- 1/4 * 1/4 cup lime juice
- 1/4 * 1/4 cup chopped cilantro
- 2 * 2 minced garlic cloves
- 1 * 1 minced shallot
- 3/4 * 3/4 tsp sugar
- 1/2 * 1/2 tsp ground cumin
- 1 * 1 lb thinly sliced chicken cutlets
- 3 * 3 hearts of romaine, chopped (10 cups)
- 3 * 3 plum tomatoes, seeded and chopped
- 1 * 1 can (15.5 oz) black beans, drained and rinsed
- 1 * 1 cup shredded pepper Jack cheese
- 1 * 1 cup frozen corn
Grilled Bread Salad with Tomatoes and Goat Cheese
By beanie
1. Combine the tomatoes, fennel, and red onion in a large bowl
- 3 medium tomatoes, cut into 1-inch chunks
- 1 small fennel bulb, halved, cored, and very thinly sliced
- 1/2 small red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 4-ounce loaf ciabatta, thickly sliced
- 1 large garlic clove, halved lengthwise
- 3 ounces crumbled goat cheese
- 1/2 cup fresh basil, roughly torn