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Recipes
Winter Vegetable Soup
By gizgaab
1. Heat oil in a large Dutch oven or stockpot over medium-high heat
- 2 * 2 tablespoons extra-virgin olive oil
- 4 * 4 leeks, white and pale-green parts only,
- halved lengthwise, cut into 1-inch pieces, and
- washed well
- 3 * 3 celery stalks, cut on the bias into
- 1/2 -inch-thick pieces
- 3 * 3 medium carrots, cut into cubes
- 2 * 2 garlic cloves, crushed
- 2 * 2 pinches of red-pepper flakes
- * Coarse salt and freshly ground pepper
- 5 1/4 * 5 1/4 cups homemade or store-bought
- low-sodium chicken stock
- 1 1/2 * 1 1/2 cups water
- 1 * 1 small (1 to 1 1/2 pounds) butternut squash,
- peeled and cut into cubes
- 2 * 2 Yukon Gold potatoes (about 12 ounces),
- cut into cubes
- 1 * 1 head escarole, cut into 1-inch-thick ribbons
- 1 * 1 can (15 ounces) chickpeas, drained and
- rinsed
- 2 * 2 tablespoons fresh lemon juice
- 2 * 2 tablespoons thinly sliced fresh mint
- 2 * 2 tablespoons thinly sliced fresh dill
Chicken Florentine Soup
By gizgaab
Chicken Florentine Soup is a rich and creamy dish that even tastes better served with Italian bread!
- 1 pound chicken breasts, boneless skinless cut into cubes
- Salt and freshly ground black pepper to taste
- All-purpose flour for coating
- 2 tablespoons olive oil
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 cup dry white wine
- 4 cups chicken stock
- 1 cup heavy whipping cream
- 1 package (6-ounce) baby spinach, chopped
Vegetable Parmesan
By gizgaab
Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- Serves:
- 4 to 6 servings
- Ingredients
- * Butter, for greasing
- * Olive oil, for drizzling
- * Kosher salt and freshly
- ground black pepper
- 1 * 1 medium eggplant, cut into 1/4
- to 1/2-inch thick slices
- 2 * 2 medium fennel bulbs, trimmed
- and sliced into 1/4-inch thick
- pieces
- 1 * 1 red bell pepper, cut into thirds
- 1 * 1 yellow bell pepper, cut into
- thirds
- 1 * 1 orange bell pepper, cut into
- thirds
- 1 * 1 (26-ounce) jar marinara sauce
- 3 * 3 cups shredded mozzarella cheese
- 1 * 1 cup grated Parmesan
- 1 * 1 cup plain bread crumbs
Creamy Chicken and Pasta Salad
By gizgaab
Recipe courtesy of Food Network Magazine
- Kosher salt
- 8 ounces tubetti or other small tube-shaped pasta
- 1 1/4 cups 2% Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1/3 cup chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 rotisserie chicken
- 2 stalks celery, chopped
- 1 Kirby cucumber, peeled, halved lengthwise, seeded
- and chopped
- Freshly ground pepper
- 8 cups mesclun greens
Crispy Zucchini and Potato Pancakes
By gizgaab
One pan Pancakes
- * Vegetable cooking spray
- 2 * 2 pounds russet potatoes, peeled
- and grated
- 2 * 2 medium zucchini, grated
- 3 * 3 garlic cloves, minced
- 1 * 1 teaspoon chopped fresh rosemary
- leaves, plus leaves, for garnish
- 1/4 * 1/4 cup grated Parmesan, plus 1tsp
- 1/4 * 1/4 cup seasoned bread crumbs
- 2 * 2 egg whites, lightly beaten
- 2 * 2 teaspoons kosher salt, plus
- extra for seasoning
- 1/4 * 1/4 teaspoon freshly ground black
- pepper, plus extra for seasoning
- 3 * 3 tablespoons vegetable oil
- * Olive oil, for drizzling
- 1 1/2 * 1 1/2 cups mascarpone cheese, at
- room temperature
Polenta
By gizgaab
Recipe courtesy Tyler Florence
- 1 quart chicken stock
- 1 1/2 cups finely ground cornmeal
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 3 tablespoons whole butter
- Pinch sea salt
Vegetable Pancakes
By gizgaab
Yummy Veg Pancakes
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 egg
- 1/4 * 1/4 cup milk
- 1 * 1 cup grated carrots
- 1 * 1 cup grated zucchini
- 2 * 2 green onions, sliced
- 2 * 2 tablespoons oil
Spinach, Strawberry, and Hearts of Palm Salad
By gizgaab
Recipe courtesy Paula Deen Wonderful blend of flavors
- 1/3 cup cider vinegar
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 small red onion, grated
- 1 1/2 tablespoons poppy seeds
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 1/2 pounds fresh spinach, washed and torn into pieces
- 1 can hearts of palm, drained and chopped
- 2 cups strawberries, stemmed and sliced
- 1 cup chopped walnuts
Fruit Pizza
By gizgaab
This is a show stopper!
- 1 (18 ounce) package refridgerated cookie dough
- 1 (8 ounce) package cream cheese, room temperature
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwi, raspberries or any other fruit you prefer, well drained
- 1/2 cup orange, peach, or apricot preserves (optional)
Italian Brunch Torte Recipe
By gizgaab
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in
- 2 tubes (8 ounces each) refrigerated crescent rolls, divided
- 1 package (6 ounces) fresh baby spinach
- 1 cup sliced fresh mushrooms
- 1 teaspoon olive oil
- 7 eggs
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/8 teaspoon pepper
- 1/2 pound thinly sliced deli ham
- 1/2 pound thinly sliced hard salami
- 1/2 pound sliced provolone cheese
- 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry