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Recipes
Tuna Meatballs in Tomato Sauce
By blum099
I've never met a meatball I didn 't like, and this one is no exception
- MEATBALLS
- 1/4 cup chopped pine nuts
- 2 pounds tuna or swordfish, thawed if frozen, cut into I-inch chunks
- 2 large eggs, beaten
- 2 garlic cloves, finely chopped
- 3/4 cup plain dry bread crumbs
- 1/2 cup freshly grated Pecorino Romano
- 1/3 cup dried currants or raisins
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- Freshly ground pepper
- SAUCE
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 1 28-ounce can tomato puree
- 1 teaspoon dried oregano
- Pinch of salt
- Chopped fresh basil or parsley
SLOW COOKER VENISON POT ROAST - OR - STEW
By blum099
Season roast with salt to taste
- 1 (3 lb.) roast or stew meat
- Salt
- Cooking oil
- 2 tbsp. each soy sauce and Worcestershire sauce
- 1/2 tsp. dry mustard
- 1/4 c. catsup
- 1/4 c. wine vinegar
- 1 tsp. rosemary
Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana)
By blum099
YIELD: serves 4 to 6 ACTIVE TIME: 30 minutes TOTAL TIME: 50 minutes SPECIAL EQUIPMENT: 6-cup (8- by 6-inch) baking
- Vegetable oil, for frying
- 2 pounds eggplant, sliced 1/4 inch thick
- Kosher salt
- 1 1/4 cups tomato sauce (see note above)
- 3/4 pound shredded fresh mozzarella
- Torn fresh oregano leaves from about 4 sprigs
TEXAS CHILI
By blum099
Nutrition Facts Number of Servings: 6 Amount Per Serving Calories: 354 Total Fat: 11 g Saturated Fat: 4 g Cho
- 2 1/2 pounds beef, lean chuck
- 1 tablespoon garlic, minced
- 1/4 cup(s) chili powder
- 1 teaspoon pepper, red flakes
- 2 tablespoon tapioca, quick-cooking
- 1 tablespoon oregano
- 1 teaspoon cumin, ground
- 1 teaspoon pepper, black ground
- 14 1/2 ounce(s) broth, reduced-sodium beef
- 1/2 medium onion(s), finely chopped
Crave-Worthy Kale Salad
By blum099
If using kelp noodles, place them in a small bowl and add warm water to cover
- Optional:
- 12 Ounce Package Kelp Noodles
- 2 Tablespoons Lemon Juice
- Warm Water
- 1 Bunch Kale, Washed and Dried
- 3 Scallions
- 1 Cup Shelled Edamame
- 1 English Cucumber, Halved and Sliced
- 1 Ripe Avocado
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Olive Oil
- 1 Tablespoon Mirin
- 1 Teaspoon Lemon Zest
- 1 Teaspoon Ground Ginger
- Big Pinch Cayenne Pepper
- Salt to Taste
- 1/4 Cup Toasted Pine Nuts or Sunflower Seeds
Sweet Potato Casserole
By blum099
This recipe was given to SAVEUR’s assistant test kitchen director, Ben Mims, by his aunt Barbara Jane Busick, a h...
- 4 lbs. sweet potatoes
- 1 ⁄2 cup evaporated milk
- 1 ⁄2 cup sugar
- 6 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
- 1 ⁄2 tsp. kosher salt
- 1 ⁄2 tsp. ground allspice
- 2 eggs, beaten
- 3 ⁄4 cup roasted salted cashews
- 1 ⁄2 cup light brown sugar
- 3 tbsp. flour
- 2 cups mini marshmallows
Ginger Noodles
By blum099
Calories: 211 Fat: 0.8 g Saturated Fat: 0
- These exotic-tasting noodles are surprisingly easy to prepare. Soba noodles are made from buckwheat flour and are sold in natural food stores and Asian markets.
- 1 8-ounce package soba noodles
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons finely chopped fresh ginger
- 2 garlic cloves, minced
- 1/2 - 1 jalapeno pepper, finely chopped
- 2 green onions, finely chopped, including tops
- 1/4 cup chopped fresh cilantro (optional)
Egg Mix
By blum099
Blend all the ingredients together in a food processor until the just start to stick together
- 1/3 cup Raw Walnut Pieces
- 1/3 cup Raw Cashew Pieces
- 3 TBSP Raw Sunflower Seeds
- 1/4 cup Roasted Sesame Seeds
- 1/4 cup Nutritional Yeast
- 2-3 tsp Kosher Salt
- Dash of Garlic Powder
- Dash of Turmeric
- Dash of Yellow Mustard Powder
Salad:Heirloom Tomato Salad
By blum099
To start, you're going to roast about 1/2 of the tomatoes - as I mention up above, preferably a mix of cherry and h...
- 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
Cosmic Cashew Kale and Chickpeas and Confetti Quinoa
By blum099
Nutrition (per serving): 276 calories, 97 calories from fat, 11
- Confetti Quinoa:
- 1/2 cup raw cashews
- 1/2 cup hot water
- 3/4 cup water
- 1 clove garlic
- 1 teaspoon vegetable bouillon or broth powder
- 1 large onion
- 1/2 red bell pepper
- 1 clove garlic, minced or pressed
- 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
- 1 bunch kale, central stems removed and leaves thinly sliced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper, to taste
- Hot sauce, to taste
- 2 to 4 tablespoons fresh basil, minced
- 1 cup quinoa, rinsed very well
- 1 clove garlic, minced or pressed
- 2 cups hot vegetable broth
- 1/4 red bell pepper, finely chopped
- 2 green onions, green parts only, thinly sliced