Blum099's profile page
Recipes
Smoothie: Diet
By blum099
Combine all ingredients in a blender and purée until smooth
- Dr. Ian Smith 1 cup of kale, stem removed
- 1 cup spinach
- 1/2 medium gala apple
- 1 1/2 tablespoon fresh lemon juice
- 3/4 cup water
- 1 teaspoon ginger
- 7 pieces frozen pineapple chunks
- 1 dash of cayenne pepper
Braised Brisket with Carrots, Garlic, and Parsnips
By blum099
This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then ...
- 1 first cut of beef brisket (5 pounds)
- Coarse salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more if needed
- 1 large onion, halved and thinly sliced
- 2 garlic cloves, minced, plus 1 head, halved horizontally
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 4 1/2 cups homemade or store-bought low-sodium chicken stock
- 2 fresh or dried bay leaves, plus more fresh for garnish if desired
- 1 pound parsnips, peeled and halved
- 10 ounces red pearl onions, peeled (about 2 1/2 cups)
- 10 ounces red pearl onions, peeled(about 2 1/2 cups)
- 1 tablespoon balsamic vinega
Candy Caramel: Homemade “Rolo” Knock-offs
By blum099
You’ll need soft Medjool dates for this recipe
- grams pitted soft Medjool dates (about 11 large)
- 1/2 tbsp peanut butter (or other nut or seed butter)
- pinch of fine grain sea salt
- scant 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- chia seeds (optional) The chia seeds were added for a spooky bug-like appearance and for some sneaky nutrition!
Crispy Battered and Fried Tofu
By blum099
1.In a shallow bowl, whisk 1/4 cup flour, cornstarch, garlic powder, onion powder, salt, cayenne, and baking soda
- 1/2 cup flour, divided
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper\
- 1/2 teaspoon baking soda
- 1/2 cup seltzer water
- 1 lb extra firm tofu, cubed
- oil, for frying
Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes
By blum099
Adjust oven rack to upper and lower middle positiona
- 5 pounds mixed brassicas, such as broccoli, cauliflower, and romanesco broccoli, cut into florets (see note above)
- 1 3/4 cups extra-virgin olive oil, divided
- Kosher salt
- 3/4 pound radishes (about 15 large radishes), 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline (see note above)
- 1 1/2 pounds sunchokes, 1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline (see note above)
- 1 1/2 pounds mixed fingerling potatoes (see note above)
- 2 sprigs rosemary
- 5 medium cloves garlic
- 1/3 cup apple cider vinegar
- 1 small shallot, roughly chopped
- 1 tablespoon Dijon mustard
- 1/4 cup packed tarragon leaves, chopped
- 2 loosely packed cups picked parsley leaves (from one bunch; see note above)
- 1/2 cup sunflower seeds, toasted (see note above)
- 2 small heads frisee lettuce, cored and trimmed of damaged leaves (see note above)
- 1 small head radicchio, halved, cored, and cut into 1-inch strips (see note above)
Tuscan Beans
By blum099
DIRECTIONS 1. In a large bowl, add the: Kombu Cover the kombu with room-temperature water and let the kombu sit u...
- YIELD
- 10 About 10 cups of cooked beans
- INGREDIENTS
- Beans
- Kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece
- Dried borlotti or cannellini beans, 1 1/2 pounds
- Smoky bacon (such as Benton's or Nueske's), 4 ounces (preferably in 1 piece rather than strips)
- Extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving
- Medium white onion, 1/2 (finely chopped)
- Celery, 1 stalk (finely chopped)
- Fennel fronds and stalks, from 1 bulb (finely chopped)
- Fresh sage leaves, 8 (finely chopped)
- Dried bay leaves, 2
- Fresh rosemary, 1 medium sprig (needles removed and finely chopped)
- Garlic clove, 1 (smashed with the side of a chef's knife)
- Dried red pepper flakes, 1 pinch
- Freshly ground black pepper, 1 pinch
- Parmigiano-Reggiano cheese rind, 1
- Flaky salt, for serving
- Grated Parmigiano-Reggiano cheese, for serving
- EQUIPMENT
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowls
- Kitchen scissors
- Plastic wrap
- Colander
- Soup pot
- Wooden spoon
feta stuffed chicken breasts with lemon
By blum099
Calories236, Total Fat (g)9, Saturated Fat (g)4, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (m
- 4 skinless, boneless chicken breast halves
- 1/2 cup crumbled feta cheese
- 1 tsp. finely shredded lemon peel
- 1 Tbsp. olive oil
Green Tomato Skillet Bread
By blum099
If you don’t have an oven-safe and/or cast iron skillet, you can use any muffin tin or high-heat baking pan you h...
- Dry:
- 1/4 cup sucanat (or coconut palm sugar) plus 1 tbsp for sautéing
- 1 1/4 cup non-GMO blue cornmeal (feel free to use yellow cornmeal if you like)
- 1/4 cup brown rice flour
- 1/2 cup sorghum flour
- 2 tbsp arrowroot flour
- 1/2 tsp aluminum-free baking soda
- 1/2 tsp aluminum-free baking powder
- 1 tsp fine ground sea salt
- Wet:
- 3 tbsp coconut oil plus 1 tbsp for sautéing, 1–2 tsp for greasing skillet
- 2 tbsp wild-harvested honey (you can skip the honey and use 1/3 cup sucanat total in the dry ingredients instead, add 3 tbsp water to recipe if you don’t use honey)
- 2 tbsp fresh lime juice
- 1 tsp fresh lime zest
- 3/4 cup warm water
- 2 tsp chia seeds
Rosemary Focaccia
By blum099
Servings: 24 (2-1/2-inch x 3-inch) foccacia squares (serves 10-12)
- 1-3/4 cup warm water
- 1 packet (2-1/4 teaspoons) active dry yeast (not instant active dry yeast or rapid rise yeast)
- 1 tablespoon sugar
- 5 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for kneading
- 1 tablespoon + 3/4 teaspoon kosher salt, divided
- 3/4 cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top
- 1 heaping tablespoon fresh chopped rosemary, from several sprigs
Roasted Parsnips with Horseradish Mayonnaise
By blum099
1. Heat oven to 400°. Combine the mayonnaise, horseradish, garlic powder, rosemary, salt, and pepper; cover and re...
- 1/2 cup mayonnaise
- 1/3 cup prepared white horseradish
- 1/2 tsp. garlic powder
- 1 1/2 tsp. finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. parsnips (4–5 medium), peeled and quartered
- 2 tbsp. olive oil