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Recipes
mediterranean chicken and polenta
By blum099
Calories370, Total Fat (g)8, Saturated Fat (g)1, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (m
- 1/2 of a 6.5-oz. jar oil-packed dried tomatoes with Italian herbs
- 4 small skinless, boneless chicken breast halves (1 to 1 1/4 lb.)
- 1 cup assorted olives, drained
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 4 small bay leaves (optional)
- 1 cup cornmeal
Cheesecake Creamy Raw With Chocolate Ganache
By blum099
Serving = 1 slice of 8-9" cheesecake
- For Crust
- 3/4 cup almonds
- 3/4 cup macadamia nuts
- 3/4 cup pitted medjool dates
- 1 tsp sea salt
- For Filling
- 3 cups cashews
- 2 Tbsp. lemon juice, fresh
- 1/2 cup agave syrup or maple syrup
- 3/4 cup coconut oil, liquid (melt slightly if solid)
- 1 tsp. vanilla
- 1/2 pint raspberries (or other berries), optional
- For Ganache
- 1 1/2 cup chocolate chips
- 1/4 cup dairy-free creamer
Cranberry-Nut Bread
By blum099
Servings Per Recipe 14, cal
- 1 1/3 cups sugar
- 1/2 cup finely chopped toasted pecans or walnut
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup coarsely chopped cranberries
Cheesey Cauliflower sauce
By blum099
Makes about 3 cups. Nutrition (per 1/3 cup serving): 28 calories, 3 calories from fat,
- 2 cups water
- 2 heaping cups small cauliflower florets
- 1 teaspoon granulated onion powder
- 2 cloves garlic, peeled, or 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dry mustard
- 1/8 teaspoon turmeric
- 1/4 cup nutritional yeast
- 1 tablespoon mellow white miso or soy-free chickpea miso or a little salt
- 1 tablespoon cornstarch or potato starch
- 1/2 tablespoon lemon juice
- salt to taste
Sangria: Sparkling Watermelon Sangria Recipe
By blum099
In a pitcher place 3 cups of the watermelon cubes (saving some for garnish) and white port
- 4 cups watermelon, cubed and cold
- 3/4 cups dry white port, such as Churchill's
- 1 lime, sliced thin
- 750ml bottle Moscato, chilled*
- 3 cups lime seltzer water, chilled
mushrooms: marinated mushrooms deli style
By blum099
Homemade Deli-Style Marinated Mushrooms
- Sear and saute:
- 24 oz button mushrooms, halved or quartered
- 4 TBS olive oil
- 1/2 an onion, sliced and slices cut in half
- 4 garlic cloves, cut in half
- Sprinkle: my herbs were fresh from the garden this past summer, which I dried myself... so adjust amounts to taste and use fresh herbs if you have them.
- 1/4 tsp dried chile flakes, or to taste (optional)
- 1 tsp fresh-dried thyme leaves+ extra sprig*
- 1 tsp fresh-dried rosemary, minced + extra sprig*
- salt and pepper to taste*
- you can add herbs to taste... add more if you like herbs and are using fresh.
- Finish off with:
- 4 TBS apple cider vinegar
- squeeze of fresh lemon juice
- 2 TBS olive oil, or as needed
Zucchini Pappardelle
By blum099
DIRECTIONS 1. In a large pot of boiling, salted water, cook the pappardelle according to the package instructions u...
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- Enjoy this story from our archive, originally sent to TT members on 11/16/2012.
- Photo: Gary Bogdon
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- Zucchini Pappardelle
- Recipe adapted from "Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans" by Pam Brandon, Katie Farmand and Heather McPherson (University Press of Florida)
- Yield: 2 servings
- Cook Time: 20 minutes
- INGREDIENTS
- 1/2 teaspoon kosher salt, plus extra for cooking pasta
- 6 ounces dried or fresh pappardelle
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested and juiced
- 1 pint cherry tomatoes, halved
- 1 medium zucchini, shaved with a vegetable peeler into long, thin ribbons
- 1/2 cup coarsely chopped fresh basil leaves
- Freshly ground black pepper
- Freshly grated or shaved Parmigiano-Reggiano, for serving
Susannah’s Orange-Glazed Salmon
By blum099
Brush both sides of fish with a tiny bit of olive oil and brown in a non-stick frying pan sprayed with non-stick co...
- Garnish:
- 1 pound salmon fillet
- 1 teaspoon olive oil
- non-stick cooking spray
- 1/2 cup dry white wine
- 1/2 cup balsamic vinegar
- 2 tablespoons orange spice tea
- 1 tablespoon orange juice
- 1 tablespoon sugar-free orange or apricot marmalade
- 2 teaspoons lemon juice
- brown sugar substitute equal to 2 tablespoons brown sugar, or sugar substitute equal to 2 teaspoons sugar
- 1 teaspoon orange rind, grated
- 1/2 teaspoon lemon rind, grated
- orange slices
- mint leaves
Gefilte Fish: Grandma Ester's
By blum099
Combine fish and eggs in a large bowl
- 5 lbs - Whitefish and Yellow Pike ground ( 2 1/2 lbs each for 5 lbs total fish}
- 5 eggs
- 7-8 tosses of salt
- 30-40 grinds of pepper
- 2-3 tbsp of sugar
- 1/3 cup matzoh meal
- 1 large onion grated
- 6 carrots slice
- d into chips
- 2 large onions sliced
- water for boiling
Bread: Nutty Bread
By blum099
Directions 1. Preheat oven to 350°
- 1 1/2 cups blanched almond flour
- 3/4 cup arrowroot powder
- 1/4 cup golden flaxseed meal
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1 teaspoon agave nectar
- 1 teaspoon apple cider vinegar
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup hazelnuts, coarsely chopped
- 1/2 cup pistachios, coarsely chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds