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Recipes
Pumpkin Risotto
By blum099
FOR THE PUMPKIN: Heat the oil in a nonreactive medium saucepan
- For the Pumpkin:
- This healthier risotto is full of the hearty, earthy flavors of fall, and makes an elegant first course at any dinner. Wine Recommendation: 1992 Kenwood Sauvignon Blanc
- RECIPE INGREDIENTS
- 2 tablespoons olive oil
- 1/2 pound fresh pumpkin or butternut squash, peeled and cut into 3/4-inch dice (1 1/3 cups)
- 2 medium white onions, finely diced
- 3/4 cup dry riesling
- 1 1/2 teaspoons freshly grated nutmeg
- 1 About 1 teaspoon freshly ground white pepper
- 1 teaspoon salt
- For the Rice:
- 7 cups Vegetable Stock for Risotto or canned low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1-1/2 cups arborio rice (about 11 ounces)
- 3 tablespoons finely chopped fresh flat-leaf parsley (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
Lentil: Spicy Lentil and Sweet Potato Stew With Chipotles
By blum099
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- Salt to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 medium carrots, diced
- 1 1/2 cups brown or green lentils, rinsed
- 6 cups water
- 2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
- 1 to 2 chipotles in adobo, seeded and chopped (to taste)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1/4 cup chopped fresh cilantro or parsley (to taste)
- Lime wedges for serving
Skillet Chicken with Green Onions and Ramps
By blum099
autéed chicken is a basic dish that every cook should have in his or her repertoire
- (3-pound) chicken or 2 (1 1/2-pound) Cornish hens, cut into pieces, rinsed and patted dry
- 1 teaspoon coarse kosher salt, plus additional
- 1/2 teaspoon freshly ground black pepper, plus additional
- 1 tablespoon extra-virgin olive oil
- 1 small bunch fresh thyme
- 4 garlic cloves, smashed and peeled
- 4 small spring onions, rinsed and patted dry
- 1 bunch ramps (3 to 4 ounces), rinsed and patted dry
- 4 tablespoons (1/2 stick) unsalted butter
- 2/3 cup not-too-dry white wine (a Riesling works well here)
Peppers Stuffed with Quinoa, Spinach and Feta Cheese
By blum099
Servings Per Recipe: 2 Amount Per Serving Calories: 196
- 1 Yellow Pepper cut in half and cleaned
- 1/2 tablespoon olive oil
- 4 spear fresh asparagus, cut into 1 inch lengths
- 1/2 cup chopped onion
- 2 Tbsp scallions, chopped finely
- 2 cloves garlic, chopped finely
- 1/4 cup chopped cilantro
- 1/2 cup Spinach, frozen,
- 1/2 cup Sweet Corn kernels, frozen
- 1/2 teaspoon ground cumin
- 1/2 cup quinoa, cooked
- 1 oz Feta Cheese
Roasted Vegetable Lasagna
By blum099
s 7-9 Prep time 20 minutes Cook time 1 hour, 10 minutes Total time 1 hour, 30 minutes Allergy Soy, Wheat Dieta
- 1 onion (thinly sliced)
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- 1 zucchini (thinly sliced)
- 1 medium carrot (thinly sliced)
- 6-8 cherry tomatoes (halved)
- 8 oz whole white mushrooms (sliced)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons salt
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- 1 1/3 cup your favorite vegan marinara
- 14 oz extra firm tofu (crumbled)
- 9 oven-ready lasagna noodles
- 2 cups your favorite vegan (See note below.)
- Lasagna “Cheese” Sauce
- 2 cups boiled, drained, and mashed potatoes (Use Russets or Yukon Gold. Add nothing to them. Simply boil, drain, and mash with a fork. Usually requires a little less than 3 medium-large potatoes.)
- 1/3 cup nutritional yeast flakes
- 1/2 cup extra virgin olive oil
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- 1/2 cup water (If possible, use your hot potato water.)
- 1 tablespoon lemon juice
- 2 teaspoons salt
Bread: Apple Cider Levain Loaf
By blum099
1. In a large bowl, stir together ⅔ cup water, ¼ cup plus 2 tbsp
- 6 1/2 cups plus 1/3 cup (3 lb. 6 2/3 oz.) tap water, heated to 115°
- 1/4 tsp. active dry yeast
- 4 3/4 cups plus 2/3 cup and 2 tbsp. (1 lb. 9 1/3 oz.) all-purpose flour
- 4 cups (1 lb. 4 oz.) bread flour
- 1 cup (8 oz.) apple cider, at room temperature
- 1/2 cup (2 oz.) dried cranberries
- 2 tsp. (1/2 oz.) kosher salt Canola oil, for greasing
- 1/2 cup ice cubes
Green Beans Almondine
By blum099
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find
- 2 lbs. string beans
- 2 tbsp. butter
- 1 cup slivered almonds
- 3 shallots, peeled and chopped
- Salt and fresh ground pepper
Heirloom Tomato Salad
By blum099
HS: You can absolutely roast the tomatoes ahead of time if needed
- 2 pounds / 1 kg tomatoes ( a mix of small heirlooms & cherry tomatoes), halved
- 1/4 cup / 60 ml extra virgin olive oil
- 1 tablespoon brown sugar or maple syrup
- couple pinches of fine grain sea salt
- 1/3 cup toasted almond slices
- 2 tablespoons capers, fried in a bit of oil
- 6 oz good mozzarella, torn into chunks
- a handful of torn lettuce leaves
- generous drizzle of lemon olive oil or chive oil*
- chive (or herb) flowers or minced chives, to serve
Tom and Jerry punch
By blum099
1. In a large bowl, whisk egg whites and cream of tartar to stiff peaks
- 2 eggs, separated
- 1 ⁄8 tsp. cream of tartar
- 1 1⁄2 cups plus 2 tsp. dark rum
- 2 ⁄3 cup superfine sugar
- 1 ⁄4 tsp. ground cinnamon
- 1 ⁄8 tsp. ground allspice
- 1 ⁄8 tsp. ground cloves
- 4 1⁄2 cups milk
- 1 1⁄2 cups cognac, preferably VSOP
- Freshly grated nutme
Bread: Raw
By blum099
Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herb...
- Makes 18 ‘slices’
- 1/2 cup olive oil
- 1 1/2 cups sun dried tomatoes
- 3 cups sprouted buckwheat
- 1 cup flax meal
- 3 1/2 cups peeled courgette (zucchini), roughly chopped
- 2 cups apple, cored and roughly chopped
- 3 tabblespoons lemon juice
- 2 avocados
- 1 large onion
- 1/2 cup minced parsley