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Recipes
Tuscan Bean Soup
By blum099
1. Drain beans and transfer to a 3-qt
- 2 cups dried cannellini beans, soaked overnight
- 2 medium carrots, roughly chopped
- 1 rib celery, roughly chopped
- 1 ⁄2 yellow onion, roughly chopped
- 3 ⁄4 cup extra-virgin olive oil
- 4 cloves garlic (3 minced, 1 halved)
- 10 oz. squash, such as butternut,
- peeled and cut into 1⁄2" cubes
- (about 2 cups)
- 4 large kale leaves, preferably lacinato or cavalo nero,
- stemmed and chopped
- 1 medium waxy-style potato, peeled
- and cut into 1⁄2" cubes
- Kosher salt and freshly ground black
- pepper, to taste
- 1 ⁄2 tsp. crushed fennel seeds
- 8 thick slices country-style bread
Dry Rub Short Ribs
By blum099
Susie Fishbein includes this recipe for Dry Rub Short Ribs in her Passover by Design cookbook
- SPICE RUB:
- 2-3 large racks of beef ribs, not cut into spare ribs, or flanken *
- 3 tablespoons olive oil
- coarse sea salt or kosher salt
- freshly ground black pepper
- 2 carrots, unpeeled, cut in half
- 1 parsnip, unpeeled, cut in half
- 1 stalk celery, cut in half
- 3 cloves fresh garlic, peeled
- 1 onion, cut into quarters; leave end root attached so it stays together
- 3/4 ounce fresh thyme or 1 teaspoon dried
- 1 bottle Syrah or other red wine
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dark brown sugar
Red Sangria
By blum099
1. In a pitcher, combine the red wine, brandy, Simple Syrup and fruit
- One 750-milliliter bottle fruity red wine, such as Merlot
- 4 ounces brandy
- 3 ounces Simple Syrup (makes one and 1 1/2 cups 1 cup water
- 1 cup sugar
- In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.
- MAKE AHEAD The syrup can be refrigerated in a glass jar for up to 1 month.
- 1 cup mixed chunks of seeded oranges, lemons and limes
Summer Tomato, Onion & Cucumber Salad
By blum099
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most ...
- 3 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper, or more to taste
- 2 medium cucumbers
- 4 medium tomatoes, cut into 1/2-inch wedges
- 1 Vidalia or other sweet onion, halved and very thinly sliced
- 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon
Eggplant & Chickpea Stew
By blum099
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouil...
- 1 ounce dried porcini mushrooms
- 3 cups hot water
- 2 large eggplants (about 1 1/2 pounds each)
- 3 tablespoons extra-virgin olive oil, divided
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried oregano, crumbled
- 1 small (1-inch) cinnamon stick
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
- 1 28-ounce can tomatoes (see Note), drained and coarsely chopped
- 1/4 cup finely chopped fresh parsley
15-Minute Creamy Avocado Pasta
By blum099
Bring a large pot of salted water to a boil
- Ingredients:
- 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)
- 1 to 2 small cloves garlic, to taste
- 1/4 cup fresh basil leaves, plus more for serving
- 1-2 tablespoons fresh lemon juice, to taste
- 1 tablespoon extra-virgin olive oil
- 1 ripe medium avocado, pitted
- 1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea salt
- Freshly ground black pepper, to taste
- Lemon zest, for serving
- Read more: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3Ck1lJC4V
Chocolate Chip Banana Love Bars
By blum099
150 calories 6.3 fat 1.4 saturated fat 0 cholesteral 116 sodium 192 potassium 16
- 3/4 cup rolled oats or quick oats (60g)
- 1/8 tsp salt
- 1/3 cup protein powder (or see substitution note below) (I used Vanilla Vega) (35g)
- 1/4 cup peanut butter OR allergy-friendly alternative (60g)
- 2/3 cup mashed banana, as ripe as possible (160g) (Most of my other granola bars are banana-free)
- handful chocolate chips or mini chocolate chips
Pistachio, Honey and Sea Salt Matzo
By blum099
STEP 1 Melt chocolate in a bowl set over a pan of simmering water
- 5 ounces chopped dark chocolate
- 1 tablespoon honey
- 2 sheets matzo
- 1/2 cup coarsely chopped roasted unsalted pistachios
- Flaky sea salt, such as Maldon
Frozen Cappuccino Cups
By blum099
Place twelve cupcake liners into muffin cups
- ■TOPPINGS:
- ■15 whole Chocolate Sandwich Cookies
- ■2 Tablespoons Melted Butter
- ■2 ounces, weight Semi Sweet Chocolate, Chopped Into Chunks
- ■1 pint Coffee Ice Cream, Slightly Softened
- ■1/2 teaspoons Ground Cinnamon
- ■1/8 teaspoons Ground Nutmeg
- ■Extra Chocolate Cookie Crumbs
- ■Finely Chopped Pecans
- ■Chocolate Sauce
- ■Sweetened Whipped Cream
- ■Chocolate Curls
Vanilla Cashew Yogurt (from Let Them Eat Vegan)
By blum099
This cashew-based yogurt is an excellent substitute for commercially prepared soy, coconut, and other non-dairy yog...
- This cashew-based yogurt is an excellent substitute for commercially prepared soy, coconut, and other non-dairy yogurts in recipes. Plus, it’s tasty straight off a spoon!
- 1 cup presoaked raw cashews
- 1/3 cup unsweetened applesauce (preferably organic)
- 1 1/2 – 2 tbsp lemon juice (see note)
- 1 tbsp pure maple syrup
- 1/3 cup non-dairy milk (or more to thin if desired; but keep to 1/3 cup for use in recipes)
- 1/2 tsp pure vanilla extract OR 1/4 – 1 /2 tsp vanilla bean powder
- pinch salt