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Recipes
Quinoa for breakfast
By blum099
1 cup quinoa with 1/2 cup milk, 1/2 tsp almond extract, 1 tsp honey, sliced strawberries or peaches and toasted pec...
- 1 cup quinoa
- 1 cup organic 2% milk
- 1 cup water
- pinch of salt
- 1/4 cup 2% milk
- 1/2 tsp almond extract
- drizzle of honey
- handful of strawberries
- handful of toasted pecans
Fried Artichoke Hearts
By blum099
Fried artichoke hearts are well worth the effort! Taratur sauce is the perfect dip—tahini brightened with lemon j...
- TARATUR SAUCE:
- 6 cloves garlic, peeled
- 2 teaspoons salt
- 1/2 cup tahini (Middle Eastern sesame seed paste)
- 1/2 cup fresh lemon juice
- 3 teaspoons fresh parsley, chopped
- ARTICHOKES:
- 4 cups olive oil
- 8 hearts of steamed medium artichokes, halved if large
- 1/2 cup flour
- Salt
Beet Burgers
By blum099
1. In a medium skillet, warm the grapeseed or olive oil over medium heat
- 2 tablespoons grapeseed or olive oil, plus extra for searing
- 1 yellow onion, thinly sliced (about 2 cups)
- 1 cup peeled and grated beets (from about 1 small beet)
- 3 garlic cloves, crushed
- 1 cup walnuts
- 1/2 cup golden raisins
- 2 teaspoons sweet smoked paprika
- 1/2 cup cooked green lentils
- 2 teaspoons sea salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 cups cooked short-grain brown rice, at room temperature
- 1 egg
Easy Salmon Cakes
By blum099
These amazing salmon cakes will make you feel as if you're at a seafood shack by the beach
- 1 small onion(s), finely chopped
- 3 teaspoon oil, olive, extra virgin, divided
- 1 stalk(s) celery, finely diced
- 2 tablespoon parsley, fresh, chopped
- 15 ounce(s) fish, salmon, canned, drained; or 1 1/2 cups cooked salmon
- 1 large egg(s), lightly beaten
- 1 1/2 teaspoon mustard, dijon-style
- 1 3/4 cup(s) bread crumbs, soft whole-wheat
- 1/2 teaspoon pepper, black ground
- 1 lemon, cut into wedges
Kabocha Squash: Soy-Braised Kabocha Squash
By blum099
INSTRUCTIONS Heat oil in 12" skillet over medium-high heat
- 2 tbsp. canola oil
- 1/2 " piece ginger, minced
- 2 cloves garlic, minced
- 3 scallions, minced, plus more for garnish
- 1/4 cup chicken or vegetable stock
- 3 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sugar
- 1/2 medium kabocha squash, peeled, seeded and cut into 1"x4" wedges
Pasta with Cannellini Beans and Mussels
By blum099
. Bring a large pot of salted water to a boil over high heat
- Kosher salt and freshly ground black pepper, to taste
- 7 oz. mixed pasta pieces, such as broken linguine, fusilli, and orzo
- 1 (15-oz.) can cannellini beans, drained
- 3/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 2 stalks celery, finely chopped
- 1/2 tsp. crushed red pepper flakes
- 1 1/2 lb. mussels, scrubbed
- 10 oz. cherry tomatoes, halved
- 20 basil leaves, torn into pieces
Sautéed Chicken Breasts With Creamy Chive Sauce
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 244 Total Fat: 9 g Saturated Fat: 3 g Chol
- 4 pieces chicken breast, boneless, skinless, and trimmed of fat (about 1 pound)
- 1 teaspoon Kosher salt, divided
- 1/4 cup all-purpose flour
- 3 teaspoons extra virgin olive oil, divided
- 2 large shallots, finely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 14 ounces reduced-sodium chicken broth
- 1/3 cup organic, reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup fresh organic chives, chopped (about 1 bunch)
Hearty One-Pot Meal Miso Soup
By blum099
This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as ...
- 1/2 teaspoon sesame oil (see note)
- 1 tablespoon ginger-root, peeled and minced
- 4 cloves garlic, minced
- 12 cups water
- 1/2 tablespoon wakame or other seaweed
- 1 1/2 cups carrots, cut into matchsticks
- 1 1/2 ounces dried shiitake mushrooms (see note)
- 1 1/2 cups frozen shelled edamame
- 5 ounces buckwheat soba noodles, uncooked (see note)
- 1 pound baby bok choy, cut into 1/2-inch slices
- 6 to 8 tablespoons mellow white miso (see note)
- 1 teaspoon prepared wasabi (optional or to taste)
Potato Salad with Parmesan and Tomato
By blum099
Active Time: 20 Minutes Total Time: 50 Minutes Yield: Serves 4 Potato salad is a perennial favoriate - espe...
- For Vinaigrette:
- 6 medium to large boiling potatoes, scrubbed (see Chef's tip)
- 1 large tomato
- 1 butterhead lettuce
- 1 shallot, finely chopped
- Chopped fresh chives, to serve
- Grated parmesan cheese, to serve
- 2 teaspoons mustard
- 4 teaspoons white wine vinegar
- 1/3 cup olive oil
- 3/4 cup grated parmesan cheese
Soup:Soupe au Pistou (Provençal Vegetable Soup with Pistou)
By blum099
1. Make the pistou: Process basil, parmesan, oil, salt, garlic, and tomato in a food processor until finely ground
- FOR THE PISTOU:
- INGREDIENTS
- 4 cups packed basil
- 1 cup grated parmesan
- 1/4 cup extra-virgin olive oil
- 1 tsp. kosher salt
- 2 cloves garlic, chopped
- 1 plum tomato, cored
- FOR THE SOUP:
- 1/4 cup extra-virgin olive oil
- 1 oz. pancetta, minced
- 5 cloves garlic, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 1 yellow onion, finely chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage, cored and thinly shredded
- 8 cups chicken stock
- 7 whole, peeled canned tomatoes, chopped
- 1/3 cup broken dried spaghetti
- 1 (15-oz.) can cannelini beans
- Kosher salt and freshly ground black pepper, to taste