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Recipes
Cherry Tomatoes with Dill: Quick-Pickled
By blum099
Pour vinegar and 3/4 cup water into small saucepan
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3x1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
- 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 1/4 cup coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
Print Email Fettuccine with Shiitake Mushrooms & Basil
By blum099
EatingWell reader Sidra Goldman of Washington, D
- INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons lemon juice, juice
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
- 1/2 cup freshly grated Parmesan cheese, (1 ounce)
- 1/2 cup chopped fresh basil, divided
Roasted Sweet Potatoes with Shallots and Crispy Kale Ribbons
By blum099
Preheat the oven to 425 degrees F
- Ingredients:
- 1 1/2 pounds sweet potatoes
- 3 medium shallots, halved lengthwise
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- Olive oil
- 6 large kale leaves, washed and dried
- Holiday Variation:
- 1/3 cup toasted walnut or pecan pieces
- 1/3 cup sweetened dried cranberries
Apple Pie:Zucchini Mock "Apple" Filling:
By blum099
1. Peel zucchini, cut in half, and remove seeds
- You will need:
- filling
- 1 1 8 6-7 8 oz.( 6-7 cups) zucchini, peeled, deseeded, and thinly sliced
- 4-5 4-5 4-5 TBS lemon juice
- 1/2-2/3 1/2-2/3 to cup sugar, or to taste
- 2 2 2 TBS butter
- 1 1 1 tsp cinnamon, ground
- to gratings of nutmeg, to taste
- 1/2 to from 1/2 a lemon, or to taste
- small pinch small pinch of salt
- 1 1 1 TBS+/- cornstarch(can use other thickener of choice
- 10-12 Sheets 10-12 (13x9 sheets)
- Melted butter
- finely ground almonds*
- Zucchini filling from above
- to to skip the nuts, if allergic.
Beet and Walnut Salad
By blum099
1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well
- Roasted Beets:
- 2 garlic cloves, peeled and minced
- 4 tbsp. red wine vinegar
- 4 tbsp. walnut oil
- 12 medium cooled Roasted Beets( see note)
- peeled and cubed
- 1/4 cup chopped toasted walnuts
- Salt and freshly ground black pepper
- 12 medium beets
- 3 tbsp. olive oil
- salt
StuffedCabbage:Holishkes (Stuffed Cabbage Rolls)
By blum099
INSTRUCTIONS 1. Bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off eac...
- Kosher salt, to taste
- 1 large head cabbage, cored
- 2 tbsp. canola oil
- 2 medium yellow onions, thinly sliced, plus 1/2 cup finely grated
- 2 ribs celery, finely chopped
- Ground black pepper, to taste
- 1/4 cup tomato paste
- 1/3 cup raisins
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1 32-oz. can whole peeled tomatoes with juice, pureed
- 1 lb. TVP ( instead of Chuck)
- 1/4 cup uncooked long-grain white rice, soaked in hot water for 10 minutes, drained
- 3 tbsp. beef stock
- 1 tsp. paprika
- 1/4 tsp. cayenne
- 1 egg, lightly beaten : sub egg
Peanut, Carrot, and Cabbage Slaw
By blum099
To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine
- For the dressing:
- 3 tablespoons peanut butter
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 tablespoons freshly-squeezed lemon juice
- For the salad:
- 3 cups napa cabbage, shredded (from one head of a cabbage)
- 4 large carrots, grated
- 4 green onions, sliced thinly
- 4 large radishes, sliced thinly
- 1 teaspoon sesame seeds, to top
- 1/4 cup chopped peanuts, to top
Pomegranate-Ginger Muffins
By blum099
In a bowl, mix flour, 2/3 cup sugar, baking powder and salt
- 2 cups all-purpose flour
- 2/3 cup sugar, plus extra for the topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup minced crystallized ginger
- 1 teaspoon grated lemon peel
- 1 1/4 cups pomegranate seeds
- 1 cup milk
- 1 large egg
- 1/4 cup (1/8 lb.) butter or margarine, melted and cooled
Pasta Carbonara with Shitake Bacon
By blum099
Serves 4 to 6 As if carbonara isn’t lovable enough for having the word “carb” in it, here’s another reason ...
- SHIIITAKE BACON
- 1 pound shiitake mushrooms,
- trimmed and thinly sliced
- (about 1/4 inch thick)
- 1/4 cup olive oil
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- PASTA CARBONARA
- 1 pound long pasta
- (spaghetti, linguine, fettuccine)
- (or gluten-free pasta)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 14 ounces soft tofu
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 1/2 teaspoons sea salt
- Freshly ground black pepper
- Chopped fresh Italian parsley for garnish
- Parmesan Topping (page 244 in book - optional)
chicken stir-fry with mushrooms and bok choy
By blum099
prep 15 minutes cook 11 minutes
- 3/4 cup low sodium fat free chicken broth
- 3 tbs teriyaki sauce
- 3 tbs rice vinegar
- 2 tbs cornstartch
- 1 1/2 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 2 teaspoon canola oil
- 2 teaspoon sesame oil
- 1 pound boneless, skinless chicken breast for stir fry( cut into thin strips)
- 1 package (3.5 oz) shitake mushroom caps cleaned and sliced ( 1 1/2 to 2 cups )
- 1 package ( 9.5 oz ) soba noodles
- 1 pound bok choy, trimmed and sliced into bite-size pieces
- 1 sweet red pepper, seeded and cut into thin strips