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Recipes
Salt : FLAVORED
By blum099
Enter Now IN A PINCH Three ways to flavor salt Share: Facebook Pin This! Flavored Salt Erin McDowell Cooking t...
- FLAVORED SALT
- A PureWow Original Recipe
- EACH RECIPE MAKES ABOUT 1/2 CUP FLAVORED SALT
- START TO FINISH: 10 MINUTES EACH
- INGREDIENTS
- Lemon Salt
- 1/2 cup kosher salt
- 5 lemons, zested (preferably Meyer lemons)
- Chanterelle Salt
- 1/3 cup dried chanterelle mushrooms
- 1/2 cup kosher salt
- Chile Salt
- 5 dried guajillo, chipotle or New Mexico chiles
- 1/2 cup kosher salt
Brussels Sprouts Salad
By blum099
. Working over a large bowl, shave brussels sprouts into very thin slices on a mandoline, starting from each sprout...
- 1 lb. brussels sprouts
- 2 cups toasted walnut halves
- 1/3 cup grated pecorino, plus more for garnish
- 1/4 cup extra-virgin olive oil, plus more for garnish
- Juice of 1 lemon
- Kosher salt and coarsely ground black pepper
Blackberry Barbecued Ribs
By blum099
Preheat oven to 350 degrees F
- 1 1/2 cups blackberry jam
- 1/2 cup tomato ketchup
- 1/2 cup firmly-packed brown sugar
- 1 to 2 teaspoons minced fresh ginger or to taste
- 1 to 2 teaspoons hot sauce or to taste
- 1/2 teaspoon freshly-ground pepper
- 1 (4 to 5 pound) rack pork spareribs
Raw Vegan Chocolate Hazelnut Cheesecake Recipe
By blum099
1) Blend all ingredients together in a food processor until it starts to come together
- For the crust
- 1 cup hazelnut meal
- 1/4 cup + 2 Tablespoons raw cocoa powder
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- For the filling
- 2 cups raw cashews, soaked and rinsed
- 1/4 cup + 2 Tablespoons hazelnut butter (peanut butter works too)
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1/2 cup water
- 1/2 teaspoon salt
- For the chocolate sauce
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
World's Best Green Bean Casserole
By blum099
PREP, COOK, DRAIN & DRY the GREEN BEANS Step-by-Step Photos: How to Cook the Green Beans If doubling or tripling th...
- 2 quarts (8 cups) water
- 1 tablespoon table salt (salt is key to the flavor so don't skimp; if you don't have table salt, use twice as much as the relatively 'less salty' kosher salt or sea salt)
- 1 pound fresh green beans, ends snapped, snapped into bite-size piece
Lemon Crème
By blum099
This zesty crème is perfect as a guilt-free dessert
- 1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled
- 1/3 cup Grade A (light) maple syrup or agave nectar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon peel, grated
Summer Soft Shell Crabs with Sautéed Vegetables by Chef Todd English
By blum099
1. Melt 1 tbsp. of the butter and olive oil in a skillet over medium-high heat
- For the carrot purée:
- 3 medium soft shell crabs, cleaned
- 2 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1/4 cup fresh peas, shucked
- 1/4 cup shiitake mushrooms, thinly sliced
- 1/4 cup pancetta, cubed and cooked until crispy
- 1/4 cup sugar snap peas, blanched
- 1 tsp. orange zest
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 1 tsp. fresh mint, finely chopped
- 3 carrots, blanched
- 1/2 tsp. freshly grated ginger
- 1 tbsp. butter
- 1/2 tsp. cumin
Mushroom Curry with Parsnip Rice & Spiced Mango Chutney
By blum099
For the marinated vegetables In a large bowl mix the mushrooms, aubergine, peas, broccoli and tomatoes in lemon ju...
- For the curry sauce:
- For the marinated vegetables
- 3 cups portabello mushrooms
- 1 1/2 cups aubergine (eggplant), peeled & diced small
- 1 cup peas
- 1/2 cup broccoli, cut from the stem into 1cm mini-florets
- 6 medium tomatoes, diced small
- 1 tablespoon lemon juice
- 2 tablespoons tamari
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- 2 teaspoons salt
- 1 red pepper
- 1 clove garlic
- 1 teaspoon lemon juice
- 1/2 tablespoon tamarind pulp*
- 1 cm (1/4″) cube of fresh ginger
- 1/2 cup fresh coriander (cilantro)
- 1 tablepsoon curry powder (try to get curry powder without salt in it)
- 1/2 cup fresh coconut from a brown coconut
- 1/4 cup water
- For the parsnip rice:
- 2 cups peeled fresh parsnips
- 3 tablespoons mac nuts
- 3 tablespoons pine nuts
- 1 tablespoon olive oil
- 2 teaspoon agave nectar
- 1 teaspoon lemon juice
- 2 pinches salt
- 1 tablespoon white miso
- For the spiced mango chutney:
- 2 medium mangoes
- 2 pinches salt
- 2 teaspoons lemon Juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon minced ginger
- 1/2 teaspoon cumin
Homemade Clif Bars
By blum099
Nutrition Facts Per Homemade Clif Bar: Calories: 180 Total Fat: 7g Cholesterol: 0mg Sodium: 115mg Potassium:...
- 3/4 cup quick oats or rolled oats (60g)
- 1/8 tsp salt
- 1 cup freeze-dried raspberries or strawberries (28g)
- 1/3 cup peanut butter or nut butter of choice (Nut-Free: use Sunbutter) (80g)
- 1/4 cup agave or honey (If sugar-free bars are preferred, try this recipe) (If serving to vegans, use agave) (60g
Slow-Cooker Black Bean-Mushroom Chili
By blum099
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a...
- 1 pound dried black beans, (2 1/2 cups), rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds, or ground cumin
- 1/2 teaspoon cardamom seeds, or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
- 1/4 cup water
- 5 1/2 cups mushroom broth, or vegetable broth
- 1 6-ounce can tomato paste
- 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
- 1 1/4 cups grated Monterey Jack, or pepper Jack cheese
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges