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Recipes
feta-stuffed chicken breasts
By blum099
Calories168, Total Fat (g)5, Saturated Fat (g)2, Cholesterol (mg)75, Sodium (mg)221, Carbohydrate (g)1, Protein (g)...
- 1 tablespoon snipped dried tomatoes (not oil-packed)
- 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
- 1/4 cup crumbled feta cheese (1 ounce)
- 2 tablespoons softened fat-free cream cheese (1 ounce)
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1/8 teaspoon ground black pepper
- 1 teaspoon olive oil or cooking oil
- Fresh basil sprigs (optional)
chicken and fennel au gratin
By blum099
preheat oven to 375 F. oil a medium sized roasting pan with the olive oil, making sure it is evenly coated cook th...
- Bechamel sauce:
- olive oil
- 2 large fennel bulbs trimmed and cleaned
- 4 skinless chicken breasts
- salt and pepper
- 3 cups of bechamel sauce ( to follow)
- 1/2 cup of grated parmesan
- chopped parsley
- 2 cups of milk
- 1 bay leaf
- 1 slice of onion
- peppercorns
- 2 parsely sprigs
- 2 tablespoons of butter- extra if needed
- 2-3 tablespoons of arrowroot, plus extra if needed
A blueberry French 75
By blum099
In a large wide mouth glass (like a pint glass or a shaker), muddle the blueberries just enough to make them juicy ...
- Makes 1 drink
- 12-15 blueberries
- 0.5 oz lemon juice (or juice from half a lemon)
- 1 oz gin
- 3 oz sparkling wine (a brut Champagne is traditional, but I say use whatever is cheap and dry)
- ice
Borsht
By blum099
Peel beets and grate coarsely
- 5 pounds beets
- 2 potatoes
- 5 medium onions
- 2 tablespoons salt
- 1/4 cup freshly squeezed lemon juice
- 4 eggs
Lemon Baked Chicken
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 193 Total Fat: 10 g Saturated Fat: 2 g Ch
- 1/2 cup(s) lemon juice
- 2 tablespoon oil, olive, extra virgin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper, black ground
- 1 pounds chicken, breast, boneless, skinless
Cheese Blintzes
By blum099
Cheese blintzes, a classic Ashkenazic Jewish food that probably originated in Poland, can be made kosher for Passov...
- BLINTZ
- 3 large eggs, beaten
- 1 tsp. salt
- 1/4 cup potato starch
- 2/3-1 cup water
- FILLING
- 1 1/2 cups farmer cheese
- 2 cups cottage cheese
- 1/3 cup sugar
Skate with Chanterelle Mushroom Ragout
By blum099
At the core of everything," Mr
- 2 tablespoons canola oil
- 3/4 pound chanterelle mushrooms, cleaned, dry ends trimmed and roughly chopped
- 1 clove garlic, minced
- 1 small shallot, sliced thin
- 2 tablespoons butter
- 1 1/2 cups chicken stock
- 1 teaspoon Sherry vinegar
- Fine sea salt
- 1 tablespoon chopped chives
- 4 (6-ounce) skate fillets
- 1/2 cup hot water
Chocolate Passover Cookies
By blum099
STEP 1 Preheat oven to 350 degrees
- 1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
- 3/4 cup packed light-brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 8 ounces bittersweet chocolate, melted
- 1/2 cup matzo meal
- 1/4 teaspoon coarse salt
- 4 large egg whites
- 8 ounces semisweet chocolate chips
salad dressing - curry
By blum099
To make the Creamy Curried Almond Dressing: Using a standing blender or an immersion blender and deep cup or jar, p...
- For the Curried Almond Dressing
- 1 ⁄2 cup raw almonds
- 2 1/2 tbsps apple cider vinegar
- 2 tbsps pure maple syrup or agave nectar
- 2/3 cup water (or more to thin as needed; see note)
- 1 very small clove garlic
- 1 tsp freshly grated ginger
- 1 ⁄2 tsp Dijon mustard
- 1 ⁄2 tsp sea salt
- Freshly ground black pepper (optional)
- 1 ⁄8 tsp curry powder, or more to taste (see note)
R-awesome Nut Dip
By blum099
Made entirely with raw ingredients, this dip will knock your socks off
- 1/2 cup (125 mL) raw almonds
- 1/2 cup (125 mL) raw pistachios
- 1/4 cup (60 mL) raw walnuts
- 1/4 cup (60 mL) raw pine nuts
- (or more walnuts or other nuts)
- 1/2 cup (125 mL) red or orange bell pepper, chopped
- 3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice
- 1 very small clove garlic, sliced, or to taste
- 1/2 tsp (2 mL) sea salt
- Freshly ground black pepper to taste
- 4 to 6 Tbsp (60 to 90 mL) water
- 1/2 cup (125 mL) fresh basil leaves
- 1 to 1 1/2 tsp (5 to 7 mL) fresh thyme leaves