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Recipes
Braised Halibut Steaks
By blum099
The pan juices from these fish steaks are full of flavor, so serve the fish with some rice or polenta
- 2 large tomatoes
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garl ic cloves, finely chopped
- 6 thick halibut steaks (2 pounds total) or other white fish steaks
Cranberry: Classic Molded Cranberry Sauce
By blum099
Directions: Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray
- 1 lb. fresh cranberries
- 1 cup plus 2 Tbs. sugar
- Zest of 2 oranges
- 2/3 cup fresh orange juice
- Pinch of salt
- 2/3 cup plus 2 Tbs. cold water
- 1 envelope unflavored gelatin
Farro with Sweet Potatoes Braised Kale
By blum099
1. In a large pot set over high heat, bring the water to a boil
- 12 cups water
- 1 bunch kale--stems removed and reserved, leaves stacked, rolled and sliced crosswise
- 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- 1 pound celery root, peeled and chopped into 1/4-inch pieces
- 1 small yellow onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 dried bay leaf
- 1 cup farro
- 2 large sweet potatoes, peeled and chopped into 1/2-inch pieces
- 2 tablespoons chives, roughly chopped
- 1/2 cup arugula leaves
- 1 lemon, halved
Late-Harvest High-Protein Pumpkin Smoothie
By blum099
Yields: Four 6-oz servings Nutritional Content: 140 calories, 0
- 1 c canned pumpkin
- 1/4 c nonfat vanilla yogurt (or reduced-fat, firm tofu if you are vegan)
- 2 c unsweetened apple juice
- 1 tbsp honey of agave
- 1 tsp pumpkin pie spice
Harvest-Stuffed Portobello Mushrooms
By blum099
This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infuse...
- 1 large yellow onion, small dice
- 1 cup cashews
- 2 tablespoons olive oil, plus extra for brushing
- 4 cloves garlic, minced
- 1 cup cooked brown rice (or grain of choice)
- 1 can lentils, drained and rinsed
- 1/4 cup breadcrumbs
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 6 portobello mushrooms, stems and gills removed
- 1 tomato, sliced in thin rounds
- Sea salt
- Freshly ground black pepper
Applesauce: Horseradish Applesauce
By blum099
Fresh horseradish, grated just before using, is essential in this dish; bottled versions won't give the sauce its a...
- 6 "–8" piece of small horseradish root
- 4 cups Applesauce
goat's cheese and sun-dried tomato tart
By blum099
This luxury veggie dish is perfect for a summer picnic
- • 3 cups shortcrust pastry
- • 6.7 ounce double cream
- • 4 egg yolks, preferably free-range or organic
- • 2 1/2 cups grated Cheddar or Gruyère cheese
- • sea salt and freshly ground black pepper
- • 2 cups sun-dried tomatoes, blitzed into a paste
- • a small soft goat's cheese log
- • a small bunch of chives, trimmed and cut in half
Bagula (Garlic and Dill Fava Bean Salad)
By blum099
INSTRUCTIONS 1. Drain beans and place in a 4-qt
- INGREDIENTS
- 1 lb. small dried fava beans, soaked overnight
- 1/4 cup olive oil
- 3 tbsp. minced parsley
- 3 tbsp. minced dill
- 1 tsp. ground cumin
- 4 cloves garlic, mashed into a paste
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Baklava
By blum099
The patisseries are professional in making them, but they are almost always way too sweet for my taste! But by redu
- Homemade Baklava Recipe:
- 1 pkg, thin phyllo
- 1 cup butter, melted
- 2 cups walnuts*
- 1 cup pistachios*
- 1 cup almonds*
- 1/4 cup light brown sugar
- 2-3 T. white sugar
- 1 T. cinnamon
- 1 small package of whole clove buds
- measured and then processed or chopped
- Syrup Recipe:
- 1 1/2 cup water
- 1 cup sugar
- 1 cinnamon stick
- 2 " lemon peel slice*
- 2 " orange peel slice*
- 3/4 cup light honey
- Preferably without the white, bitter part
Herbed Zucchini Soup
By blum099
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat
- 3 cups reduced-sodium chicken broth or vegetable broth
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon or dill
- 3/4 cup shredded Cheddar cheese, (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish with fresh herbs and zucchini strips