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Recipes
Citrus Herb Vinaigrette
By gizgaab
This is the house dressing from The Bonefish Restaurant house salad!
- 2/3 cup extra virgin olive oil
- 1/4 cup granulated sugar
- 3 tablespoons water
- 2 tablespoons white wine vinegar
- 4 teaspoons minced garlic
- 1 tablespoon Grey Poupon Dijon mustard
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Chicken Pot Pie-Everyday Foods
By gizgaab
1. In a medium saucepan, melt butter over medium
- 4 tablespoons unsalted butter
- 1 medium onion, cut into medium dice
- 1 large carrot, cut into medium dice
- 1/2 cup all-purpose flour, plus more for work surface
- coarse salt and ground pepper
- 4 cups low-sodium chicken broth
- 3 cups cooked chicken, cut into
- 1 -inch pieces (1 pound total)
- 1 cup frozen peas
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 1 large egg yolk
Chicken with Capers
By gizgaab
This recipe is a quick and elegent
- 3/4 lb. boneless Chicken Brest halfs, skinless
- 1 1/2 tsp. unsalted butter
- 1 1/2 Tbs. olive oil
- 1/4 cup all purpose Flour
- 1/2 cup dry white wine or chicken stock
- 1 1/2 Tbs. lemon juice
- 1 1/2 tsp. tomato paste
- 1 1/2 tsp. Capers, rinsed and drained
- 1/2 tsp. dried oregano, or 1 1/2 tsp fresh, chopped
Chicken Paillards with Lemon-Butter Sauce
By gizgaab
1. Season 4 chicken paillards (from 2 breast halves) on both sides with salt and pepper
- 4 * 4 chicken paillards (from 2 breast halves)
- * Salt and pepper
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 tablespoon plus 2 to 3 tablespoons unsalted butter
- 1/4 * 1/4 cup minced or sliced shallot
- * Segments and juice of 2 lemons
- 3/4 * 3/4 cup low-sodium chicken stock
Ciabatta Stuffing with Chestnuts and Pancetta:
By gizgaab
Preheat oven to 350 degrees F
- 6 * 6 tablespoons (3/4 stick) butter
- 8 * 8 ounces pancetta, cut into 1/4-inch dice
- 2 * 2 large onions, finely chopped
- 2 * 2 carrots, peeled and finely chopped
- 3 * 3 celery stalks, finely chopped
- 2 * 2 tablespoons chopped fresh rosemary leaves
- 3 * 3 garlic cloves, chopped
- 2 * 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
- 1/4 * 1/4 cup chopped fresh Italian parsley leaves
- 1 * 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 * 2/3 cup freshly grated Parmesan
- 1 * 1 cup (or more) canned low-salt chicken broth
- * Salt and freshly ground black pepper
- 2 * 2 large eggs, beaten to blend
Pasta e Ceci Soup
By gizgaab
In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- 2 carrots, finely diced
- 1 large yellow onion, finely diced
- 1 1/2 tsp. minced garlic
- 1/3 cup diced tomato
- 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
- 6 cups water
- 2 fresh thyme sprigs
- 1/4 cup vegetable oil
- 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
- Kosher salt, to taste
- 1/2 lb. tubetti pasta, cooked until al dente and drained
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
Lentil Vegetable Soup
By gizgaab
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Creamed Green Cabbage
By gizgaab
This Luscious casserole is a twist on traditional creamed vegetable dishes
- Coarse salt and ground pepper
- 1 small head green cabbage, about 2 1/2 lbs., cored
- and shredded, 10 cups
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups warm whole milk
- 1/4 cup plus 1 tablespoon finely grated Pecorino
- Romano cheese
- 1 tablespoon finely grated lemon zest (from 1 large
- lemon)
Grilled Black Forest Ham and Cheddar Cheese Sandwich
By gizgaab
Gather all the ingredients (baby spinach, cheddar,ham)
- baby spinach
- cheddar cheese
- Black forest Ham
- Aioli - add one small, minced clove of garlic, 1/4 teaspoon dijon mustard, and perhaps a touch more lemon juice to 1/4 cup mayonnaise
Escarole Lentil Soup with Turkey Sausage Meatballs
By gizgaab
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes
- 1 2/3 cups lentils (11 ounces), rinsed well
- 5 cups water
- 3 1/2 cups chicken broth
- 1 bay leaf
- 4 garlic cloves, finely chopped, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian turkey sausage links, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 1/2 pound escarole, chopped (about 1 small head)
- 1 to 2 tablespoons red-wine vinegar