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Blueberry Soup

Blueberry Soup

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Combine blueberries, water, cinnamon stick, honey and ginger in a large saucepan

  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 2 cups water
  • 1 whole cinnamon stick
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons cornstarch
  • 1/3 cup milk
  • 1 cup reduced-fat sour cream, plus extra for garnish
4.6/5 (11 Votes)

Tagine: Chickpea and Date Tagine

Tagine: Chickpea and Date Tagine

By

Per Serving (1 cup stew and 1/2 cup couscous): Calories: 400 Protein: 15 g Total Fat: 5 g Saturated Fat:

  • North African tagines often combine sweet and savory foods to play off the spices used to season them.
  • 1 Tbs. olive oil
  • 1 large onion, diced (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1 15-oz. can crushed tomatoes
  • 3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
  • 1 cup whole-wheat couscous
  • 1 cup pitted dates, halved
  • 1/4 cup lemon juice
  • 1/2 cup chopped cilantro
0/5 (0 Votes)

soup: Silky Fennel Soup with Crabmeat

soup: Silky Fennel Soup with Crabmeat

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Heat the oil in a large saucepan until shimmering

  • 1 tablespoon extra-virgin olive oil
  • 2 fennel bulbs (2 pounds)—halved lengthwise, cored and cut into 1/2-inch pieces, fronds reserved
  • 1 medium onion, coarsely chopped
  • 4 cups chicken stock or canned low-sodium broth
  • 1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1/2 pound fresh crabmeat, picked over
4.5/5 (12 Votes)

Pomegranate Apple Salad

Pomegranate Apple Salad

By

For lunch on the second day of Rosh Hashanah, after everyone feels a bit heavy from too many holiday meals, I like ...

  • DRESSING (can be made days in advance):
  • 1/3 cup vinegar
  • 3/4 cup sugar
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1/2 small onion
  • 1 cup vegetable oil
  • 1 1/2 Tbsp. poppy seeds
  • SALAD (make fresh):
  • 1 head lettuce
  • 1 pomegranate, seeded
  • 1 green apple, chopped
4/5 (1 Votes)

Challah Knots

Challah Knots

By

In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes

  • ENLARGE IMAGE
  • Credit: Todd Coleman
  • MAKES 12 ROLLS
  • INGREDIENTS
  • 4 tsp. active dry yeast
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 4 egg yolks
  • 3 1/4 cups flour
  • 1 1/4 tsp. kosher salt
  • 1 egg, lightly beaten
4.3/5 (30 Votes)

Veggie Pasta With Italian Chicken Sausage

Veggie Pasta With Italian Chicken Sausage

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Nutrition Facts Number of Servings: 2 Amount Per Serving Calories: 409 Total Fat: 29 g Saturated Fat: 11 g C

  • Ingredients:
  • 2 small zucchini
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 garlic clove, diced
  • 1 cup diced tomatoes
  • 1 teaspoon oregano
  • 1/2 pound cooked Italian chicken sausage, sliced into small pieces
  • 1/4 cup grated Parmesan cheese, or to taste
  • Instructions:
0/5 (0 Votes)

Hummus: Moroccan Pumpkin Hummus

Hummus: Moroccan Pumpkin Hummus

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Heat the oil in a skillet over medium heat

  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon sugar
  • 2 tablespoons tahini
  • 1 cup home-cooked or canned chickpeas
  • 1 cup canned solid-pack pumpkin (or fresh cooked winter squash or pumpkin!)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped pistachios, for garnish
4.5/5 (2 Votes)

Tomatoes - Shaker Scalloped

Tomatoes - Shaker Scalloped

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. Preheat oven to 400°. Place 1 tbsp

  • 4 tbsp. melted butter
  • 1 small yellow onion, peeled and minced
  • 1/4 cup fresh parsley leaves
  • 1 28-oz. can whole peeled plum tomatoes
  • 1 tsp. sugar
  • Salt and freshly ground black pepper
  • 1 cup fresh bread crumbs
5/5 (1 Votes)

Recipe: Greek Salad

Recipe: Greek Salad

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Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsl...

  • 1 head Romaine Lettuce, Chopped
  • 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  • 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  • 1/2 whole Red Onion, Sliced Very Thin
  • 30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
  • 6 ounces, weight Crumbled Feta Cheese
  • Fresh Parsley, Roughly Chopped
  • 1/4 cups Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar (more To Taste)
  • 1 clove Garlic, Minced
  • 6 whole Kalamata Olives (extra), Chopped Fine
  • 1/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1 whole Lemon, For Squeezing
0/5 (0 Votes)

Bitter and Bold Sangria

Bitter and Bold Sangria

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YIELD: makes about 8 servings ACTIVE TIME: 10 minutes TOTAL TIME: 4 hours THIS RECIPE APPEARS IN: Pantry Essential...

  • Cranberry Syrup:
  • 2 cups red wine
  • 1/2 cup homemade cranberry syrup
  • 5 ounces bourbon, such as Four Roses Yellow Label
  • 5 ounces Campari
  • 1 orange, quartered and sliced into wheels
  • Chilled seltzer for serving
  • Fresh cranberries, halved lengthwise
  • 1 cup sugar
  • 1 cup water
  • 2 cups fresh cranberries, roughly chopped
4.6/5 (5 Votes)