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Recipes
Pasta with Spinach, Pancetta and Pomegranate
By blum099
Cook pasta, toss with some olive oil and set aside
- 8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)
- Olive Oil
- 1 cup (120 g) diced Red Onion
- 1 Garlic Clove, diced
- 4 ounces (120 g) Pancetta, small dice
- 6 ounces (170 grams) Baby Spinach
- 4 ounces (115 grams) fresh Pomegranate Seeds (Arils)
- Garlic Salt
- Smoked Paprika
- Fresh Thyme
- Black Pepper
- Topping
- Roasted Slivered Almonds
- Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
- Chives
Roasted Beets with Garlic–Potato Spread (Pantzaria me Skordalia)
By blum099
1. Heat oven to 425°. Put beets in an 8" x 8" baking dish and drizzle with 2 tbsp
- 4 medium red beets (about 1 1/2 lbs.) trimmed and cleaned
- 10 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄4 cup finely ground toasted walnuts
- 1 tbsp. red wine vinegar
- 6 cloves garlic, smashed and minced into a paste
- 2 medium russet potatoes, peeled and cut into 1" squares and boiled until tender
Miso-Maple Sweet Potato Tacos with Coconut-Cilantro Sauce
By blum099
Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl
- Glazed Sweet Potato Filling
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons rice wine vinegar
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- Olive oil
- Taco Fixings
- Corn tortillas, 2 to 3 per person
- Avocado, sliced
- Sprouts
- Cilantro
- Chopped scallions
- Toasted pepitas
- Cilantro-Coconut Sauce
- 1/2 cup light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup basil leaves
- 1 scallion, green and white parts, chopped
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1 lime, zested and juiced
- 1 small garlic clove
- Splash of Sriracha hot sauce (optional)
- Pinch of sugar (optional)
- Salt and freshly-ground black pepper, to taste
- In a food processor, pulse all ingredients together until just combined. Serve alongside the tacos.
Beet "Tartare"
By blum099
Heat oven to 400°. Place beets, olive oil, salt, and pepper in a 8" square baking dish and cover with foil; cook u...
- 4 medium beets (about 1 lb.), scrubbed
- 3 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar
- Zest of 2 oranges
- Endive leaves, Greek yogurt, and cilantro leaves, for serving
Hearty Italian Meat Sauce (Sunday Gravy)
By blum099
We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe
- Sauce
- 2 tablespoons olive oil
- 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
- Table salt and ground black pepper
- 1 pound hot Italian sausage links
- 2 medium onions , chopped fine (about 2 cups)
- 1 1/4 teaspoons dried oregano
- 3 tablespoons tomato paste
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 2 (28-ounce) cans crushed tomatoes (see note)
- 2/3 cup beef broth
- 1/4 cup chopped fresh basil leaves
- Meatballs
- 2 slices hearty white sandwich bread , crusts removed and bread cut into 1/2-inch cubes
- 1/2 cup buttermilk (see note)
- 1/4 cup fresh parsley leaves , chopped
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 large egg yolk
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound meatloaf mix (see note)
- 2 ounces thinly sliced prosciutto , chopped fine
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
- 1/2 cup olive oil
- Pasta
- 1 1/2 pounds spaghetti or linguine
- 2 tablespoons table salt
Shrimp-seitan
By blum099
NOTES Remember that seitan expands quite a bit so whatever shape you cut, make the pieces at least half as small as...
- INGREDIENTS
- Gluten Dough
- 2 1/2 cups pure gluten powder (vital wheat gluten)
- 2 cups cold water
- Cooking Broth
- 4 cups water
- 6 inch / 15 cm piece kombu seaweed
- 1 1/2 T salt
- 4 dried Chinese black mushrooms
- 2 T lemon juice
- 1 T sugar
- 1 t dried garlic
Chocolate Torte with Passover Fudge Glaze
By blum099
STEP 1 Heat oven to 350 degrees
- 1 1/3 cups whole hazelnuts
- 3/4 cup margarine, melted, plus more for pan
- 3/4 cup cocoa powder, plus more for pan
- 1/3 cup matzo cake meal
- 6 large eggs, separated
- 1/2 cup packed light-brown sugar
- Passover Fudge Glaze
- Pinch of salt
- 1/2 cup superfine sugar
Cauliflower Salad with Lentils and Dates
By blum099
1.Preheat the oven to 350°
- 1/2 cup raw almonds
- 1 cup beluga or green lentils, rinsed
- 1 head of cauliflower, cut into 1- to 1 1/2-inch florets
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of cayenne
- Kosher salt
- Freshly ground pepper
- 2 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 10 dates, pitted and chopped
- 1/2 small red onion, sliced
- 4 cups loosely packed spinach or arug
Oatmeal Brownie Milky Way Bars
By blum099
Preheat oven to 350 degrees
- Oatmeal Milky Way Brownie Bars
- 2 cups Old Fashioned Oats
- 2 cups Flour
- 1 cup packed Light Brown Sugar
- 2 1/2 sticks room temp. Butter
- 3/4 tsp Baking Soda
- 1 tsp Salt (I used Kosher)
- 2 cups boxed Brownie Mix
- 1/3 cup Canola Oil
- 1 egg
- 1 bag (11 oz.) Kraft Caramel Bits
- 1/2 cup Heavy Cream
- 2 Milky Way Bars
Crunchy Bok Choy Slaw
By blum099
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
- 2 medium carrots, shredded
- 2 scallions, thinly sliced