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Recipes
Apricot Pork Medallions
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 245 Total Fat: 10 g Saturated Fat: 5 g Ch
- 1 pork, tenderloin, about 1 pound
- 2 tablespoon butter, divided
- 1/2 cup(s) apricot(s), dried, chopped
- 2 onion(s), green, sliced
- 1/4 teaspoon vinegar, wine
- 2 teaspoon sugar, brown
- 1 dash(es) hot sauce
Orange Creamsicle Smoothie
By blum099
Preparation Zest ½ of orange
- Ingredients
- 1 seedless orange
- 1 serving Vega Sport Performance Protein Vanilla
- 1/2 cup almond milk
- 1/2 cup orange juice
- 1/2 cup ice
- 1 tsp vanilla extract
Leek and Goat Cheese
By blum099
The center of the quiche will be surpri singly soft when it comes out of the oven, but the filling will continue to...
- 2 medium leeks, washed thoroughly and cut into 1/2-inch dice (about 2 cups)
- 2 tablespoons unsalted butter
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 / 2 teaspoon table salt
- 1/2 teaspoon ground white pepper
- pinch fresh grated nutmeg
- 4 ounces mild goat cheese broken into 1/2-inch pieces
- 1 9- inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes, see related recipe
Pear, Rosemary & Lemongrass Cocktail
By blum099
Since the size and sort of the pears vary, you need to adjust the measurements to your own taste
- 5 pears (medium size)
- 1/3 fennel
- 3 sprigs rosemary
- 1 inch fresh ginger, more or less according to taste
- 1 stalk lemongrass, chopped and crushed
- a pinch nutmeg, ground
- 2 pinches ground vanilla
- 1/2 – 1 cup sparkling water or soda (start with 1/2 cup, add more to taste)
Black Bean and Avocado Tostadas with Cabbage Salad
By blum099
Heat 1 tablespoon olive oil in a large skillet over medium heat
- Tostadas
- 2 tablespoon extra-virgin olive oil, divided
- 5 small baby sweet peppers (about 1 cup chopped)
- 3 scallions (about 2/3 cup sliced)
- 1 can cooked black beans
- 1/4 cup bean liquid or water
- 8 pickled jalapeño slices
- 2 to 3 flour tortillas
- 1 avocado
- 1/2 teaspoon lime juice
- 1/8 teaspoon kosher salt
- Cabbage Salad
- 3 cups lightly packed shredded red cabbage
- corn kernels from 1 corn cob (about 1 cup)
- 3 large radishes, sliced
- 1 1/2 tablespoon lime juice
- 2 tablespoon olive oil
- 1 1/2 tablespoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- handful of feta cheese
- pepitas
Salad:Lemon & Avocado Butter Lettuce Salad
By blum099
Cut the leaves from the stalk of the butter lettuce
- 2 heads butter lettuce
- 1 avocado
- 2 nori sheets
- 1/4 cup pine nuts
- 1/2 cup baby tomatoes
- Dressing
- 1 cup cashews, soaked 20 minutes
- 1/2 cup water
- 1 clove garlic
- 1 teaspoon onion powder
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 2 teaspoons nutritional yeast (optional)
- Blend all ingredients together in a high-speed blender.
- Chill until ready to use.
- Quick Parmesan Cheese
- 1/4 cup macadamias
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- Use a Microplane to grate the macadamias into a bowl.
- Add the nutritional yeast and salt, and then mix thoroughly.
Chocolate Chip Mesquite Muffins
By blum099
Preheat your oven to 375 degrees, and either lightly grease or line 10 standard muffin tins with cupcake papers
- 1 Cup + 2 Tablespoons All Purpose Flour
- 1/3 Cup Mesquite Flour
- 3/4 Cup Granulated Sugar
- 2 Teaspoons Ground Flaxseeds
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- Pinch Cinnamon
- 1/2 Cup Semi-Sweet Chocolate Chips or Chunks
- 1/4 Cup Cacao Nibs
- 1/3 Cup Canola Oil
- 3/4 Cup Brewed Coffee, Chilled
- Turbinado Sugar, to Top
Vegan Mediterranean Eggplant and Barley Salad
By blum099
Per Serving: 337 Calories; 23g Fat (57
- 1 1/2 pounds eggplant, cut into 1/2" cubes
- 3/4 pound zucchini, cut into 1/2" cubes
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground pepper
- 1 cup scallion, chopped
- 1 1/2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1 1/4 cups barley
- 2 cups veggie broth
- 2 Tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon granulated sweetener
- 1/2 pound cherry tomato, quartered
- 1/3 cup kalamata olives, pitted and halved
- 1/2 cup red onion, thinly sliced, rinsed and drained if desired
- 1 cup parsley, chopped
- 1/2 cup mint, chopped (optional)
Cookies: Chocolate Chip Brittle
By blum099
Note: If using unsalted nuts, add 1/2 tsp -1 tsp of salt to cookie dough
- You will need:
- 1 1 1 cup (2 sticks) butter, softened
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 tsp cinnamon
- 2 2 2 teaspoons vanilla extract
- 2 2 2 cups all-purpose flour
- 1 1/2 1 1/2 1/2 cups chocolate chips*
- 1 1 1 cup chopped salted peanuts
- 1/3 1/3 1/3 cup unsweetened shredded coconut
- to melted chocolate to drizzle on top of cookies, optional *
Sage Mashed Potatoes
By blum099
3 lbs red potatos 2 cups 1/2 and 1/2 fresh sage 12 tbls unsalted butter 8 cloves of garlic
- 3 3. 3. Strain the mixture, pour it into the pot containing the mashed potatoes, season with salt and pepper, and stir until smooth.
- 4 4. to Before serving, garnish the mashed potatoes with more chopped fresh sage leaves to add an herbal kick.