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Recipes
Eggplant-aubergine-with-hot-garlic-sauce-
By blum099
Cut eggplant 1/2-inch wide by 2-inch long strips
- 4 -6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 -6 Japanese eggplants (these are long and slender-Chinese groceries will have them)
- 5 tablespoons peanut oil or 5 tablespoons corn oil
- 2 teaspoons chopped fresh ginger
- 2 tablespoons chopped fresh garlic (I use 4-6 cloves)
- 1 tablespoon hot bean paste (available from Chinese groceries)
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken stock or 1/2 cup water
- 1/4 cup water chestnut, peeled & chopped
- 1 chopped scallion
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for-garnish
- Read more at: http://chinese.food.com/recipe/eggplant-aubergine-with-hot-garlic-sauce-69281?mode=us&scaleto=4.0&st=null&oc=linkback
yogurt parfait.
By blum099
This “shortcut” coconut yogurt is as simple and fresh as it gets! I occasionally buy coconut yogurt from the gr...
- 2 cups fresh young Thai coconut meat (or thawed Young Thai Coconut Meat, see headnote)
- 1/2 cup coconut water (or use filtered water in a pinch)
- 1 tablespoon fresh lemon juice (reduce for a less tart flavour)
- 1/4-1/2 teaspoon probiotic powder, optional (you can empty probiotic capsules, if desired)
- pinch of pink salt or fine grain sea salt
- liquid sweetener to taste (I use 1 tablespoon natural cane sugar)
- Read more: http://ohsheglows.com/2015/05/20/super-thick-coconut-yogurt-the-shortcut-method/#ixzz3alzmTlSF
Espresso Granita
By blum099
MAY 30, 2012 ICY JOLT Espresso granitas from a San Francisco staple Photo courtesy of Paige Gree...
- 3 1/2 cups freshly brewed espresso or very strong coffee
- 3/4 cup granulated sugar
Slow Cooker Honey Garlic Chicken
By blum099
1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides
- 1 tablespoon vegetable oil
- 10 boneless, skinless chicken thighs
- 3/4 cup honey
- 3/4 cup lite soy sauce
- 3 tablespoons ketchup 2 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1 (20 ounce) can pineapple tidbits,
- drained with juice reserved
- 2 tablespoons cornstarch
- 1/4 cup water
Thai-Style Brussels Sprouts
By blum099
I had the best Brussels sprouts of my life last week at a lovely little restaurant in Brooklyn called Vinegar Hill ...
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons fish sauce
- 1/3 cup chopped roasted peanuts
Chia seed pudding with green apples
By blum099
Author: Hello Natural Recipe type: Breakfast Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 1-...
- 2 cups unsweetened non-dairy milk
- 1/2 teaspoon vanilla extract
- 2/3 cup chia seeds
- 2 tablespoons unsweetened coconut flakes
- 2 apple, cored and chopped
- 2 teaspoons cinnamon
Lemonade: Meghan's Easy Ginger Ale
By blum099
Excerpted from Undiet: Eat Your Way to Vibrant Health
- 3-inches (8cm) fresh ginger root
- 2 cups (500ml) soda water
- 1 tbsp (15ml) raw honey (I used 2 tbsp maple syrup)
- 1-2 tbsp (15-30ml) lemon juice (optional) (I used 1 tbsp lemon juice)
- Ice cubes or frozen grapes
artichokes baby : pan seared
By blum099
1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center
- 24 baby artichokes, about 3 pounds
- Juice of 1 lemon
- Olive oil
- Salt and pepper
- Red pepper flakes
- 4 garlic cloves, chopped fine
- 3 tablespoons chopped flat-leaf parsley
- Coarse sea salt
- Lemon wedges or red wine vinegar, for serving.
Autumn Baked Pears
By blum099
Here's an excellent recipe to keep in mind for your year-end holiday menu
- 2 pears, cored
- 1/4 cup white wine
- 1/4 cup fruit juice (orange, apple, cranberry, etc.)
- 2 Tbs. maple syrup
- 1 tsp. cardamom
- 2 Tbs. walnuts
Roasted Garlic Chickpea Burgers
By blum099
We took inspiration from falafel when developing these burgers — but unlike the dense, often dry deep-fried chick...
- FOR THE BURGER
- 1/3 cup olive oil, separated
- 1 small onion, finely chopped
- 1 small stalk celery, finely chopped
- 1 tbsp. fresh thyme leaves
- Salt and pepper, to taste
- 1 15oz. can chickpeas, rinsed and drained
- 1 cup cooked brown rice
- 8 cloves garlic, roasted and peeled
- 1/4 cup sesame tahini
- 2 tsp. lemon zest
- 1/4 cup finely chopped parsley
- 1 egg
- FOR SERVING
- 2 oz. sprouts
- 1 small cucumber, thinly sliced
- 2 Roma tomatoes, cored and sliced 1/2" thick
- 3 oz feta, crumbled
- 3 pocket pitas cut in half crosswise, or 6 hamburger buns, split and toasted