Blum099's profile page
Recipes
Wintery Spring Rolls
By blum099
Here's how this works. Each roll has a slather of ginger onion paste, a couple crunchy lettuce leaves, some mushroo...
- Ginger Onion Paste:
- 2 spring onions, finely sliced
- 2 red spring onions, finely sliced (or equiv. red onion / shallots)
- 3 tablespoons grated, peeled ginger
- 1/2 teaspoon fine grain sea salt
- 6 tablespoons sunflower oil
- Brown Sugar Tofu & Mushrooms:
- 12 ounces extra firm tofu
- 3 medium cloves garlic
- 1/2 teaspoon fine grain sea salt
- 4 teaspoons natural cane sugar (or brown sugar)
- 2 tablespoons sunflower oil
- 8 ounces mushrooms, brushed clean, sliced 1/4-inch thick
- For spring roll assembly:
- Ginger Onion Paste (above)
- Brown Sugar Tofu & Mushrooms (above)
- crisp, crunchy lettuce (baby gems / romaine)
- 1 small bunch fresh cilantro or other herbs, well washed / dried
- ~1 dozen rice paper wrappers
Golden Gazpacho
By blum099
Recently, while leafing through Nigel Slater’s fantastic book Tender, I became smitten with his description of â€...
- Extra-virgin olive oil (use a high-quality one for this soup, the one you set aside for salads and drizzling)
- 1 yellow or orange bell pepper, seeds and membranes removed, chopped
- 2 garlic cloves, chopped
- 2 cups peeled and roughly chopped carrots
- cups assorted yellow/gold tomatoes (I used mostly cherry and pear tomatoes, with a couple of yellow Romas)
- 1/2 tsp. ground cumin
- Big pinch of paprika (Spanish smoked, pimentón de la Vera, sweet, or hot), plus extra for garnish
- 3 cups water
- Kosher salt
- 1 piece (about 2 inches long) artisan-style bread, toasted
- 1 tsp. sherry vinegar
Portobello: Sassy Stuffed Portobello Mushrooms
By blum099
Preheat the oven to 400 degrees F
- 6 portobello mushrooms, cleaned and stem removed
- 3 teaspoons reduced-sodium tamari
- 2 1/2 cups cooked and cooled tri-color quinoa (see note)
- 2 cups finely chopped baby spinach, lightly packed
- 1 cup grape tomatoes, cut in half
- 1/2 cup cooked white beans
- 1/3 cup chopped walnuts
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil (optional)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sea salt, plus more as needed
Soba Noodle Salad with Bok Choy
By blum099
Fill a medium-sized sauce pan with water and bring it to a boil
- 1 carrot, peeled and cut into thin matchsticks (a mandoline works great for this!)
- 2 bunches bok choy, sliced into ribbons
- 1/2 pound dried soba noodles
- 6 scallions, thinly sliced
- 1/2 cucumber, peeled and cut into matchsticks
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon hot sauce (optional)
- 2-4 eggs (optional)
Pizza:Socca Flatbread with Spring Pesto and Salad
By blum099
Make-ahead tips: The socca should be made just before eating, but the batter can be mixed up to two hours ahead
- For the socca:
- Makes 2 (10-inch) flatbreads
- 2 cups chickpea flour
- 2 cups water
- 3 tablespoons extra-virgin olive oil, plus more for the pan
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- For the pesto:
- 1/2 cup pesto (see recipe below, or use your own favorite pesto)
- Spring Pesto (Vegan and Nut-Free)
- Makes about 1 cup
- 6 cups gently packed spring greens (arugula, spinach, watercress, parsley, etc.)
- 1/2 cup gently packed mint leaves
- 1/2 cup hemp seeds (can substitute other nuts or seeds)
- 2 tablespoons chopped preserved lemon peel (rinse and remove pulp before chopping; see Recipe Notes for sources)
- 1 garlic clove
- 2/3 cup extra virgin olive oil
- Salt, to taste
- For the salad:
- 3 cups tender salad greens (mâche, baby spinach, spring lettuces, etc.)
- 4 ounces asparagus, roasted and cut into bite-size pieces
- 1/4 cup fresh peas, blanched (or frozen peas, thawed)
- 6 kalamata olives, pitted and halved or quartered
- 1/2 shallot, thinly sliced
- Lemon curls for garnish
- Extra virgin olive oil, to taste
- Lemon juice, to taste
- Salt and pepper, to taste
Tunafish -
By blum099
mx in bowl together
- INGREDIENTS
- 1 can (5 oz) water packed tuna, drained (if you're not worried about the healthy fat content, get the Italian olive oil packed tuna in jars-- the flavor is terrific!)
- 1 tbsp fresh chopped basil
- 1/2 stalk celery, minced
- 1 finely chopped scallion - green part only (optional)
- 2 tbsp lemon juice, or more to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Total Time: 5 Minutes
- Servings: 2
- Kosher Key: Pareve
eggplant-meatballs-with-marinara-sauce
By blum099
Preheat the oven to 375 degrees F
- 1 small eggplant (about 12 ounces)
- 1 large egg, lightly beaten
- 1/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork
- 1 large clove garlic, very finely chopped or pressed through a garlic press
- 1/2 cup finely chopped fresh basil leaves or flat-leaf parsley
- 1/2 cup finely grated parmesan cheese, plus extra for sprinkling (optional)
- Kosher salt and freshly ground pepper
- 1 cup whole-wheat panko-stylebreadcrumbs
- Olive oil mister or nonstick pan spray
- 2 cups marinara sauce (homemade or store-bought)
Chicken With Green Olives and Prunes Recipe
By blum099
Servings Quick Meal Nutritional Info (Per serving): Calories: 224, Saturated Fat: 2g, Sodium: 394mg, Dietary
- 1 1/4 pounds chicken, thighs, boneless, skinless, trimmed of fat
- 1 teaspoon oil, olive, extra virgin
- 1 cup(s) broth, reduced-sodium chicken
- 1/4 cup(s) vinegar, red wine
- 1/4 cup(s) olives, green, pitted, such as spanish, cerignola or cracked green, chopped
- 1/4 cup(s) plums, pitted, dried, chopped
- pepper, black ground, to taste
Ginger-Plum Sauteed Chicken Thighs
By blum099
Course: main meals PointsPlusâ„¢ Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 16 min Leve...
- 10 oz skinless chicken thigh(s), about four 2 1/2 oz pieces
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 6 small plum(s), sliced (unpeeled)
- 1 Tbsp ginger root, freshly grated
- 1 clove(s) (medium) garlic clove(s), minced
- 1/4 cup(s) canned chicken broth
- 1/4 can(s) frozen apple juice concentrate (undiluted), thawed
Portobello Mushroom Pizza
By blum099
. Preheat oven to 375° F
- Prep Time: 6 minutes
- Cook Time: 20 to 25 minutes
- Yield: 6 servings
- 1 cup bottled Italian dressing
- 6 large Portobello mushroom caps
- 1 cup prepared marinara sauce
- 1 cup shredded mozzarella
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder