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Recipes
Sea BAss- La Spezia Style Sea Bass
By blum099
Chef Maurizio Quaranta roasts sea bass with olives and tomatoes until the fish is crisp
- s
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
- 1 pound tomatoes, cut into large chunks
- 3/4 cup pitted and chopped green or black olives
- 1/4 cup torn basil leaves
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Two 3-pound sea bass, cleaned
- 1/2 cup pine nuts
Cinnamon Raisin Breakfast Pizzert
By blum099
Calories: 100 Fat: 0.5g Carbs: 20g Fiber: 3g Protein: 4g ww points (new system): 2 Nutritional information is...
- Peanut Butter Frosting:
- 2 cup spelt or white flour (or click for a Gluten-Free Version.) (70g)
- 1 tsp baking powder
- 1/16 tsp uncut stevia OR 2 tbsp sugar of choice
- 1/3 cup plus 1.5 tbsp water, juice, or milk of choice
- 2 tbsp (35g) applesauce or melted coconut oil (or veg oil, mashed banana, or even baby food!)
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup raisins
- 1/3 cup silken-firm tofu (70g)
- 3 tbsp peanut butter or allergy-friendly alternative
- scant 1/16th tsp salt
- scant 1/2 tsp vanilla extract
- pinch pure stevia, or 2-3 tbsp powdered sugar
salad - Fattoush (Lebanese Bread Salad)
By blum099
1. Preheat the oven to 350°
- SUMMER COOKBOOKCHEFS' RECIPESLOCAL PICKSNATIONAL PICKSSOUS CHEF SERIES« PREVIOUS||RECIPES
- Enjoy this story from our archive, originally sent to TT members on 8/20/2012.
- To learn more about this recipe, read the related story, "Za'atar Hero," in Tasting Table's Good Taste edition. Want more healthful recipes that don't compromise on flavor? Sign up for Good Taste now.
- Fattoush (Lebanese Bread Salad)
- Recipe adapted from Dan Wright, Abigail Street, Cincinnati, OH
- Yield: 4 servings
- Cook Time: 7 minutes
- INGREDIENTS
- 2 pita rounds, sliced in half crosswise and spread apart
- 1/2 cup extra-virgin olive oil, divided
- 2 tablespoons za'atar spice
- 1 English cucumber, chopped into 1/2-inch pieces
- 2 yellow bell peppers, chopped into 1/2-inch pieces
- 3 medium tomatoes, chopped into 1/2-inch pieces
- 2 bunches green onions, thinly sliced
- 3 medium lemons, juiced
- Salt and freshly ground black pepper
Cranberry Farro Quick Bread
By blum099
1. Preheat the oven to 350 degrees; grease and lightly flour a loaf pan
- 1 1/4 cup buttermilk
- 3/4 cup cooked farro
- 1 1/2 cup flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup dried cranberries or cherries
- 1/4 cup honey
- 1/4 cup packed brown sugar
- 6 tbsp. unsalted butter, melted
- 2 eggs
Seitan Piccata
By blum099
1. Dredge the cutlets in the whole-wheat flour, shaking off any excess
- 6 seitan cutlets (about 1 1/2 pounds; see recipe below)
- Whole-wheat flour, for dredging
- 6 tablespoons extra virgin olive oil
- 1/4 cup minced shallots
- 1/4 cup finely sliced leek, white and pale green parts
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon unbleached all-purpose flour
- 3/4 cup white wine
- 1/4 cup capers, drained
- 2 cups vegetable stock or water
- 1 bay leaf
- 1 tablespoon minced fresh flat-leaf parsley, plus 1/4 cup chopped fresh flat-leaf parsley for garnish (optional)
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon ground turmeric
- 1/4 cup freshly squeezed lemon juice
- Caper berries, for garnish
- 1 lemon, thinly sliced, for garnish (optional)
Beet and Quinoa Salad with Maple-Balsamic Reduction
By blum099
Nutrition (per serving): 253 calories, 44 calories from fat, 5
- 3 large beets (about 16-20 ounces)
- 1 1/2 cups uncooked quinoa, rinsed very well
- 2 2/3 cup vegetable broth (or water plus veg. bouillon)
- 4 cloves garlic, finely minced
- 1 1/2 cup chickpeas (or one 15-ounce can, rinsed and drained)
- 4 – 6 clementines, satsumas, or other small seedless oranges (about 1/12 cups orange sections)
- 1/2 cup green onions, sliced thin
- 1/4 cup slivered almonds (Optional, but good.)
- 1/2 cup white balsamic vinegar (see note)
- 2 tablespoons maple syrup
- salt and freshly ground black pepper to taste
Borscht - vegan
By blum099
Instructions Boil potatoes until tender; drain liquid and refrigerate until well chilled
- 4 potatoes, peeled and chopped
- 5 c water
- 6-8 large beets (around 3" in size), halved
- 4 c vegetable stock
- 1 onion, peeled and quartered, but with the root end intact
- 2 Tbsp fresh lemon juice
- 1 Tbsp sugar
- 1 tsp salt
Sesame Almond Brown Rice Balls
By blum099
Because brown rice has all the stuff that can go rancid still intact - bran/germ, if you can find organic rice labe...
- 2 cups / 14 oz / 400 g brown sushi rice (stubby, short grains)
- 3 cups / 710 ml water
- 1/2 teaspoon fine grain sea salt
- 1/4 cup / 1.5 oz / 45 g sesame seeds (white/black mix)
- 3 tablespoons toasted almond slices/slivers, chopped
- 1/4 cup / 4 tablespoons minced green onions
- Optional: things to tuck in the middle: avocado cubes (toss in lemon juice first), tofu, etc.
Applesauce: Holiday Applesauce
By blum099
Bring all ingredients except vanilla to a boil in a 6-qt
- 5 lb. (11-12) mixed baking and eating apples, peeled, cored and cut into 1" pieces
- Juice and zest of 1 lemon
- 1 vanilla bean, split, seeds scraped
- 1 stick cinnamon, plus 1 tsp. ground
- 1/2 tsp. ground allspice
- 1/2 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. Kosher salt
- 1/2 cup sugar
- 1 cup light brown sugar
- 3/4 cup apple cider
- 1 tbsp. vanilla extract
Raspberry Cachaça
By blum099
You'll delight in this refreshing cocktail blend of raspberry simple syrup, mint, lime and Cachaça, a Brazilian li...
- Raspberry Simple Syrup
- 1/2 pkg. of a 6 ounce package Driscoll's Raspberries
- 1/2 cup sugar
- 1/2 cup water
- CachaÁa
- 8 to 10 Driscoll's Raspberries
- 4 large mint leaves
- 6 Tbsp. Raspberry Simple Syrup
- 1/2 cup ice cubes
- 6 Tbsp. white rum or cachaça
- 1 1/2 tsp. fresh lime juice
- 2 Tbsp. lemon-lime soda