Pdav's profile page
Recipes
jordon's romaine salad
By pdav
In a large bowl, whisk the oil with the vinegar and oregano and season with salt and pepper
- 2 tablespoons vegetable oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano, crumbled
- Salt and freshly ground pepper
- 1 large heart of romaine, chopped
- 1/4 cup slivered red onion
- 4 plum tomatoes (3/4 pound), cut into 1/2-inch pieces
pico de gallo
By pdav
In a medium bowl, combine the tomatoes with the onion, cilantro and lime juice and season with salt and pepper
- 2 medium tomatoes, coarsely chopped
- 1/2 cup finely chopped white onion
- 2 tablespoons coarsely chopped cilantro leaves
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground black pepper
chocolate-hazelnut mousse
By pdav
Worthy of a Special Occasion Rate the Recipe Read Reviews (9) The custard base will be thick, but whipped toppin...
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups 2% reduced-fat milk
- 1/4 cup Frangelico (hazelnut-flavored liqueur)
- 1/2 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped
- 2 cups frozen fat-free whipped topping, thawed
- 2 tablespoons chopped hazelnuts, toasted
simple syrup
By pdav
Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar
- 1 cup sugar
- 1 cup water
linguine with salsa verde
By pdav
In a large pot of boiling, salted water, cook the pasta until al dente
- 1 pound linguine pasta
- 1 cup packed flat-leaf parsley leaves
- 3 tablespoons capers
- 1 clove garlic
- Juice of 1 lemon
- 1 teaspoon anchovy paste
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- One 3 3/4-ounce can sardines, drained 1/4 cup chopped kalamata olives
grilled shrimp with mom's avocado-and-orange salad
By pdav
Using a sharp knife, peel the oranges, removing all of the bitter white pith
- 2 navel oranges
- 2 teaspoons hot sauce
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped mint
- Salt and freshly ground black pepper
- 24 large shrimp (about 1 1/2 pounds), shelled and deveined
- 3 tablespoons fresh lime juice
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- Pinch of dried oregano
- 2 Hass avocados, cut into thin wedges
- recommendation: carribean hot sauce made with habaners
salad with avocado-lime vinaigrette and spicy pumpkin seeds
By pdav
VINAIGRETTE Combine all ingredients in blender and blend until smooth
- VINAIGRETTE
- 9 9 9 tablespoons olive oil
- 1/2 1/2 1/2 cup diced peeled seeded avocado
- 1/2 1/2 1/2 cup chopped fresh cilantro
- 1/4 1/4 1/4 cup fresh lime juice
- 1/4 1/4 1/4 cup unsalted shelled raw pumpkin seeds (pepitas), toasted
- 3 3 3 tablespoons distilled white vinegar
- 1 1 1 garlic clove
- 3/4 3/4 3/4 teaspoon minced seeded serrano chile
- SALAD
- 1 5-ounce 1 5-ounce 5-ounce package mixed baby greens
- 2 2 2 avocados, halved, seeded, peeled, sliced
- 1 12-ounce 1 12-ounce 12-ounce container cherry tomatoes, halved
- 1 1 1 medium cucumber, peeled, seeded, diced
- 1 1 1/3-inch-thick 1/3-inch jicama, peeled, cut into 1/3-inch-thick slices, then 1/3-inch sticks
- 1/2 1/2 1/2 medium red onion, very thinly sliced
- 1 1/2 1 1/2 7 cups coarsely crumbled cotija cheese or feta cheese (about 7 ounces)
- Spicy Pumpkin Seeds (see below)
- Ingredients
- 4 4 1/2 dried chiles de árbol,* stemmed or 1/2 teaspoon cayenne pepper
- 2 2 2 teaspoons olive oil
- 1 1 1 cup unsalted shelled raw pumpkin seeds (pepitas)
- 1 1 1 teaspoon sugar
- 1/2 1/2 1/2 teaspoon salt
- *Thin, red, very hot three-inch-long chiles; available at some supermarkets and at specialty foods stores and Latin markets.
- Preparation
slim chicken parmesan
By pdav
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain
- 8 ounces whole wheat penne pasta
- Four 5-ounce skinless, boneless chicken breast halves
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/3 cup dry red wine
- One 28-ounce can chopped tomatoes
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup finely chopped flat-leaf parsley
mexican chicken casserole with charred tomato salsa
By pdav
1. Preheat broiler. 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray
- Salsa:
- 8 plum tomatoes, halved and seeded
- 3 garlic cloves, peeled and crushed
- 1 small onion, peeled and chopped
- 1 seeded jalapeño pepper, quartered
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1/8 teaspoon black pepper
- Casserole:
- 1 cup chopped onion
- 1 cup fresh or frozen corn kernels
- 1 cup diced zucchini
- 1 cup chopped red bell pepper
- 3 cups shredded cooked chicken breast
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (10-ounce) can green chile enchilada sauce
- 1 (4-ounce) can chopped green chiles
- 12 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) crumbled feta cheese
pappardelle with beef and mushroom ragu
By pdav
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat
- Serves 4| Hands-On Time: 35m | Total Time: 1hr 40m
- Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into 1-inch pieces
- kosher salt and black pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, smashed
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1 pound assorted mushrooms (such as button, cremini, and shiitake), sliced
- 12 ounces pappardelle or fettuccine
- 1/2 cup grated Parmesan (2 ounces), plus more for serving