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Recipes
Tuscan Bean Casserole
By blum099
Make Ahead Casseroles by Jovina Coughlin casseroles Casserole is a French word for “pot” or “pan” and i...
- 3 cups shredded kale (thick stems removed)
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped (1/2 cup)
- 1 stalk celery, chopped (1/2 cup)
- 2 19 ounce cans cannellini beans (white kidney beans), rinsed and drained
- One 14 1/2 ounce can diced tomatoes, undrained
- 4 ounces thinly sliced prosciutto or cooked ham, cut into bite-size strips
- 1/4 cup fine dry Italian seasoned bread crumbs
- 1/2 teaspoon dried sage, crushed
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
Aubergine n' Greens
By blum099
1. Preheat oven to 400 °F/200°C
- Ingredients:
- 4 large aubergines
- plenty of fresh greens (arugula, watercress, spinach, purse lane)
- olive oil
- good finishing salt, such as Maldon
- fresh mint
- goat’s feta (cow feta also works)
- liquid honey
- 3 Tbsp. sesame seeds
- pinch crushed chili flakes
- 1 lemon
- Spicy Tahini Sauce (see recipe below)
- Spicy Tahini Sauce
- Makes about 1 cup/225ml
- Ingredients:
- 1/3 cup/80ml tahini
- 1 large clove garlic
- 1 1/2 Tbsp. freshly-squeezed lemon juice
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. crushed chili flakes (or to taste)
- pinch of salt
- 1 tsp. honey (or agave)
- water to thin
Seitan Scaloppine with Lemon-Olive Sauce
By blum099
I found two different tricks that resulted in a cutlet that was a little moister
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
- 2 tablespoons tahini or cashew butter
- 1 tablespoon unbleached flour
- 1 lemon, sliced
- 3 cloves garlic, crushed slightly
- 10 green olives, pitted and sliced
- 1 1/4 cups No-Chicken Broth
- 2-3 tablespoons white wine or vermouth
- 2 tablespoons lemon juice
- 1 tablespoon minced flat-leaf parsley
- salt and pepper
- additional vegetable broth, as necessary
Farro Salad with Roasted Beets, Watercress, and Poppy Seed Dressing
By blum099
. Preheat oven to 375°. 2
- 2 bunches small beets, trimmed $
- 2/3 cup uncooked farro
- 3 cups water
- 3/4 teaspoon kosher salt, divided
- 3 cups trimmed watercress
- 1/2 cup thinly sliced red onion
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons cider vinegar
- 2 tablespoons toasted walnut oil
- 2 tablespoons reduced-fat sour cream $
- 1 1/2 teaspoons poppy seeds
- 2 teaspoons honey
- 1/2 teaspoon black pepper
- 2 garlic cloves, crushed
Montasio Cheese Crisps
By blum099
Lidia Bastianich, who owns New York's Felidia and operates a restaurant called Frico with her son, grew up eating f...
- INGREDIENTS
- 1/2 lb. (about 2 cups) montasio (or asiago) cheese
- 1 tbsp. flour
- Extra-virgin olive oil
Zannie’s Black-Eyed Pea Dip
By blum099
Preheat oven to 350 degrees
- 1 can (14-ounce) Can Black-eyed Peas
- ¼ whole Onion, Chopped Fine
- ¼ cups Sour Cream
- 8 slices Jarred Jalapenos
- 1 cup Grated Sharp Cheddar Cheese
- 3 Tablespoons Salsa
- Hot Sauce, to taste
- Salt And Black Pepper To Taste
Tempeh Mushroom Stroganoff
By blum099
gluten-free (with plain soy tempeh and gluten-free pasta) serves 2 to 3 I used my 3 1/2 quart, but think this ...
- 1 package (8 ounces or 227 g) tempeh
- 2 cups ( about 5 ounces or 142 g) mushrooms, chopped small
- 2 cloves garlic, minced
- 1 to 2 cups (250 to 500 ml) water, use more if you will cook longer than 8 hours
- 1 teaspoon Not-Chicken Bouillon
- 1/2 teaspoon paprika
- 1/3 cup vegan sour cream (sub cashew cream or unsweetened non-dairy milk)
- pinch dill, optional
- salt and pepper, to taste
- cooked pasta, for serving
Eggplant: Roasted Eggplant with (or without) Red Onion and Sweet Red Peppers
By blum099
Heat the oven to 400°. Use a large spoon to toss the eggplant, pepper, and onion together in a large bowl and d...
- Optional additions (add after roasting vegetables):
- 6 cups 1-inch diced eggplant (about 20 ounces or 3 medium Italian bell shaped)
- 2 cups 1-inch diced sweet red peppers (about 8 ounces or 2 large bell peppers)
- 1 1/2 cups 1-inch diced red onion (about 8 ounces or 1 medium large)
- 3 Tablespoons extra-virgin olive oil
- 1 1/2 teaspoons salt
- Freshly ground black pepper
- Chopped fresh parsley
- Chopped fresh basil
- Crumbled or small diced feta cheese
- Finely grated Parmesan or Pecorino Romano cheese
- Small halved cherry tomatoes
- A handful or two of organic garbanzo beans (chickpeas)
- A few drops of Sriracha sauce
- A squeeze of fresh lemon juice
Ginger-Marinated Pork Tenderloin
By blum099
Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large ...
- 1 2/3 cups chicken broth (13 1/2 ounces)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 3 tablespoons ketchup or 2 tablespoons tomato paste
- 3 tablespoons finely grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cider vinegar or balsamic vinegar
- 1 (3/4 pound) pork tenderloin
- 1 tablespoon olive oil
- Special equipment: an instant-read thermometer
Gruyere and Hazelnut Crackers
By blum099
In a food processor fitted with the metal blade, pulse flours, salt, and pepper
- Makes about 80 crackers
- 1/2 cup hazelnut flour
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1 1/2 cups gruyere cheese, grated with the small holes of a box grater
- 1 large egg, room temperature
- 2 tablespoons heavy cream
- Maldon salt, for sprinkling