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Recipes
lentils: Dal Palak (Spinach With Lentils)
By blum099
From my kitchen notes Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 2 people Yield: It ...
- Ingredients
- 4 cups, tightly packed (1 bunch/300 grams/11oz) Spinach, see Tips
- 1 cup Pigeon Peas (Tuvar/Toor dal)
- 1/2 tsp Turmeric
- 1-2 tsp Sambar Powder,or as per taste- optional
- Large pinch of Asafoetida Powder
- Salt to taste
- Freshly squeezed Lemon juice to taste - optional
- For Tempering
- 2 tsp Urad dal, split and skinned (black gram lentil)
- 1-2 dried Red Chilli
- 1/2 tsp Cumin seeds
White Gazpacho with Crab Salad
By blum099
1. Soak the bread cubes in cold water until softened, about 5 minutes
- GAZPACHO
- 1-1/2 cup 3/4-inch Cubes Of Day-old Rustic Bread, Crust Removed
- 2/3 cups Unsalted Blacnched Whole Almonds
- 1 whole Small Fennel Bulb (about 6 Ounces) Stalks And Core Removed, Bulb Chopped, Reserve A Few Of The Frilly Fronds For Garnish
- 1/2 cups Chopped Sweet Or Yellow Onion
- 1/2 whole Seedless Cucumber, Peeled And Chopped
- Leaves From 4 Fresh Oregano Sprigs
- 1/4 cups Extra Virgin Olive Oil
- 2 Tablespoons (additional) Extra Virgin Olive Oil
- 3 Tablespoons White Wine Vinegar
- Kosher Salt And Freshly Ground Black Pepper
- CRAB SALAD
- 1-1/2 cup Jumbo Lump Crabmeat, Picked Over And Drained Well
- 1/2 whole Small Carrot, Peeled And Minced Finely
- 1/2 stalks Celery, Minced Finely
- 1 Tablespoon Brandy
- 1 teaspoon Store-bought Hot Sauce, Or To Taste
- 1/3 cups Mayonnaise
- Kosher Salt And Freshly Ground Black Pepper
- 2 cups Baby Salad Greens
Tuscans
By blum099
mix and serve onciabatt with basil leaves and sliced mozzarella
- 1/4 chopped sun dried tomatoes
- 3 tbsp each of olive oil and chopped capers
- 1 can 4 oz of tuna
- salt pepper
Roasted Beet, Pear & Goat Cheese Tart
By blum099
Cozy up this Tuesday with BG Restaurant’s Roasted Beet, pear and goat cheese tart — an unexpected but delicious...
- CUSTARD:
- 1 1/2 cups roasted & peeled beets
- 2 cups peeled, cored & roasted pears
- 9 ounces fresh goat cheese
- 6 sprigs fresh thyme
- 2 cups heavy cream
- 4 yolks
- 2 whole eggs
- 12 x 3″ baked tart shells
Salad with Honey-Lemon Dressing
By blum099
To make the dressing, microwave the honey in a small microwave-safe bowl for 10 seconds
- For the dressing:
- 1 1/2 Tbsp honey
- 1/3 cup freshly squeezed lemon juice
- 2 1/2 Tbsp olive oil
- sprinkle of salt and pepper
- For the salad:
- 5 oz arugula
- 10 oz grape tomatoes, halved if desired
- 1 avocado, chopped
- 14-oz can hearts of palm, drained and sliced
- 1/4 cup pine nuts, lightly toasted
Quinoa and Red Lentil Cutlets
By blum099
Makes 8 cutlets. Each provides: 181 Calories (kcal); 1g Total Fat; (4% calories from fat); 22g Protein; 24g Carbohy...
- 1/2 cup quinoa, rinsed several times and drained
- 3/4 cup red lentils, rinsed
- 1/2 medium onion, minced
- 3-4 cloves garlic, minced or pressed
- 1/2 teaspoon rosemary, crushed
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon poultry seasoning (or 1/2 tsp. rubbed sage, 1/2 tsp. ground thyme)
- 1 teaspoon thyme
- 1 tablespoon nutritional yeast
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3/4 cup vital wheat gluten
Holiday Nog Scones
By blum099
Preheat your oven to 375 degrees and line a baking sheet with either parchment paper or a silpat
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Whole Wheat Pastry Flour
- 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 5 Tablespoons Non-Dairy Margarine, Chilled
- 3/4 Cup Toasted and Chopped Walnuts
- 2/3 Cup + 2 - 3 Tablespoons Vegan Nog
- 1/2 Teaspoon Vanilla Extract
- 4 Teaspoons Turbinado Suga
Fettuccine-with-Mushroom-Alfredo
By blum099
Directions 1. In a large pot of salted boiling water, cook the pasta until al dente, 6 to 8 minutes (or according ...
- 1 pound fettuccine
- 1 tablespoon olive oil
- 1/2 sweet onion, minced
- 2 garlic cloves, smashed
- 2 pints cremini mushrooms, thinly sliced, divided
- Salt and freshly ground black pepper
- 1 cup milk
- 1/2 cup finely grated Parmesan cheese
- Read more: Fettuccine with Mushroom Alfredo | Recipes - PureWow
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Warm + Roasted Winter Salad Bowl Vegan, gluten-free, nut-free, refined sugar-free, soy-free
By blum099
The ultimate bowl of winter comfort food! Yukon Gold potatoes and green beans are roasted until golden and then tos...
- For the dressing:
- 1 cup uncooked rainbow or regular quinoa + 1.5 cups water
- 3/4 pound Yukon Gold potatoes, chopped into 1/2-inch chunks (about 2 1/2 cups)
- 1 pound fresh green beans, trimmed and chopped into 1-inch pieces (about 3 cups)
- 2 extra-large or 3 large garlic cloves (peel left on)
- 1 tablespoon extra virgin olive oil
- 1 cup stemmed and finely chopped kale (I used lacinato, but curly works fine too)
- 3 green onions, thinly sliced
- 3 tablespoons pepita seeds
- Sliced avocado
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pink Himalayan salt or fine grain sea salt
- Freshly ground pepper, to taste
Stuffed Artichokes
By blum099
Stuffed Artichokes are a Sephardic Moroccan specialty
- Filling
- 2 tablespoons olive oil
- 1 onion, chopped
- 600 grams ground veal, lamb or beef
- 1/2 cup packed parsley, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 egg
- 1 tablespoon bread crumbs
- Dipping mixture
- 1/2 cup flour
- 2 eggs, beaten
- Sauce
- 1/2 teaspoon turmeric
- 1 onion
- 4 garlic cloves, minced
- Juice of one lemon
- 1 onion, chopped
- 2-4 tablespoons olive oil (enough to coat the bottom of the pot)
- 1 cup water, chicken or vegetable broth