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Recipes
Chicken and Roasted Vegetable Rice
By blum099
1. Arrange chicken in a shallow roasting pan
- 4 bone-in chicken breast halves, with skin (about 2 pounds)
- 1-1/2 cups packaged peeled baby carrots, halved, if large
- 1 cup cubed peeled sweet potato (1 medium)
- 1 onion, cut into 1/4-inch-thick wedges
- 1/2 cup sliced celery (1 stalk)
- 1/2 cup chicken broth
- 2 tablespoons snipped fresh sage
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 8.8-ounce pouches cooked long grain and wild rice
- 3 tablespoons snipped fresh Italian (flat-leaf) parsley
Seasonal Chef Recipe: Jerusalem Artichoke, Celery Root and Pomegranate Soup
By blum099
Place the shallot, garlic and butter in a small stock pot over medium heat
- 3/4 cup shallot, 1/2″ dice
- 1 large garlic clove, chopped
- 1 tablespoon butter
- Kosher salt
- Ground black pepper
- 2 cups celery root, 1/2″ dice, about 10 oz, from 20 oz untrimmed bulb
- 1 lb Jerusalem artichokes (aka sunchokes), scrubbed well and cut into 1/2″ pieces
- 4 cups stock
- 2 tablespoons hazelnuts, roughly chopped
- Fresh pomegranate seeds
- Good fruity finishing oil
Tomato Tartlets
By blum099
FOOD C9 WINE's Grace Parisi deconstructed the traditional French tomato tart and came up with this amazingly fast a...
- All-purpose flour, for ro lling
- 1/2 pound all -butter puff pastry
- 30 cherry tomatoes (about
- 1 pound), halved crosswise
- 2 tablespoons extra -vi rgin
- ol ive oil
- 2 teaspoons thyme leaves,
- plus more for garnish
- Kosher salt and f reshly ground
- pepper
- 1/2 pound f resh ricotta cheese
Sesame Kale 2
By blum099
Calories: 64 Fat: 2.3 g Saturated Fat: 0
- 1 large bunch fresh kale
- 1/2 red bell pepper
- 2 carrots
- 1 1/4 teaspoons sesame oil
- 2 garlic cloves, minced, or 2 teaspoons chopped garlic
- 3 tablespoons Vegetable Broth
- 2 teaspoons reduced-sodium soy sauce
- 1 1/4 teaspoons toasted sesame seeds
- 1 freshly ground black pepper, to taste
Fettuccine Alfredo: Vegan
By blum099
1 pound fettuccine noodles 1 can coconut milk 1/2 cup raw cashews 2 tablespoons nutritional yeast flakes 1 1/2 teas
- 1 pound fettuccine noodles
- 1 can coconut milk
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast flakes
- 1 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 tablespoon olive oil
- dash of onion powder and garlic powde
Mediterranean Cauliflower Couscous Salad with Roasted Chickpeas & Lemon Dressing
By blum099
ased on 4 calories: 483 fat: 29
- For the chickpeas:
- 1 1/2 cups cooked chickpeas OR 1 (15-ounce) can drained, rinsed and patted completely dry
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon fine sea salt
- 1 tablespoon olive oil
- For the dressing:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dijon style mustard
- 1 clove of garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 cup extra virgin olive oil
- For the salad:
- 1 large head cauliflower, cut into florets
- 1 1/2 cups cherry tomatoes, sliced in half
- 1/2 red onion, diced
- 1/3 cup kalamata olives, finely chopped
- 1 English cucumber, finely chopped
- 1 cup parsley, finely chopped
- 1/3 cup pine nuts
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Apple Croustade Pie
By blum099
1. Melt 4 tbsp. butter in a 4-qt
- INGREDIENTS
- 10 tbsp. unsalted butter, plus more for greasing
- 1/2 cup, plus 4 tsp. granulated sugar
- 1/4 tsp. kosher salt
- 6 sweet apples, such as Gala or Golden Delicious, peeled, cored, and cut into wedges
- 1/3 cup armagnac or another brandy
- 7 sheets phyllo dough, defrosted if frozen
Hot Spiced Raspberry Cider
By blum099
Make a traditional winter drink with the sweet addition of fresh raspberries
- 2 pkg. (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- 4 cup apple cider
- 4 dashes ground cinnamon
- 1/2 cup spiced rum, optional
- Lemon twists, to taste
Spinach Spicy Dip with Pine Nuts
By blum099
Scoop the yogurt into a paper towel-lined strainer set over a bowl
- 1 cup Greek-style plain nonfat yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 small sweet onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pure chile powder
- Pinch of cayenne
- One 10-ounce package frozen whole-leaf spinach, thawed
- Salt
Snap Peas, Turnips, Mint & Preserved Lemon
By blum099
Still-crunchy snap peas are tossed with turnips, preserved lemon, fresh mint and a perky Champagne vinaigrette
- Ice
- 2 tablespoons plus 1 teaspoon fine sea salt, divided
- 4 small turnips (about 3/4-pound), peeled and sliced into 3/4-inch-thick wedges
- 4 cups sugar snap peas (about 1-pound), vine end trimmed
- 1/4 small shallot, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons Champagne vinegar
- 1/2 cup extra-virgin olive oil
- 1 preserved lemon--halved, flesh scooped out and discarded, and rind thinly sliced into strips
- 2 tablespoons fresh mint, roughly chopped
- 1/4 teaspoon black pepper, freshly ground