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Recipes
Avocado Pesto-Stuffed Tomatoes
By blum099
nutrition facts (Avocado Pesto-Stuffed Tomatoes) cal
- cherry tomatoes (about 1-1/4 pints)
- 1/2 1/2
- medium avocado, pitted, peeled, and cut up
- 2 2
- ounces cream cheese, softened
- 2 2
- tablespoons homemade or purchased basil pesto
- 1 1
- teaspoon lemon juice
- Snipped fresh basil (optional)
Potatos.. roses
By blum099
To mаkе thеsе wondеrful rosеs first you hаvе to wаsh аnd pееl potаtoеs
- potatos
- butter
Fennel: Sweet-and-Sour Fennel
By blum099
A perennial chef favorite, fennel is full of crunch and singular sweetness
- 2 fennel bulbs--cored, halved and thinly sliced lengthwise into long strips
- Pinch fennel seeds
- Pinch yellow mustard seeds
- Pinch whole black peppercorns
- 1 whole clove
- 1/2 star anise pod
- 2 cups extra-virgin olive oil
- 1/4 cup red wine vinegar
- Kosher salt
Roasted Maple Coconut Apple Butter
By blum099
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 45 minutes Yield: 4 cups (30 ounces) of Apple Butter Se
- 6 large Apples, 1/4 inch slices (Honey Crisp and Pink Lady are my favorites)
- 1/2 cup Coconut Oil
- 1/4 cup pure Maple Syrup (I prefer richer, darker Grade B)
- 1/4 teaspoon fine Sea Salt
- 1 teaspoon ground Cinnamo
String Bean Salad
By blum099
Toss the beans into a pot of salted and rapidly boiling water and boil them until they turn dark green
- 1/2 pound tiny, fresh green beans, topped and tailed (in other words, remove both ends)
- Handful of small cherry tomatoes, or small heirloom tomatoes if that's what you've got, halved
- 4 medium scallions, thinly sliced
- Sauce Vinaigrette (follows)
- Salt and pepper to taste
- For the Sauce Vinaigrette
- 6 tablespoons good olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon dry mustard
- 1 clove of garlic (not too big) passed through a press
- Minced herbs, such as basil
- Dump all of the ingredients into a jar with a sealed lid and give them a good shake.
- Put the beans, and the rest of the salad ingredients into a salad bowl and toss with the vinaigrette. Serve
Crisp Whole Red Snapper with Asian Citrus Sauce
By blum099
A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be mi...
- 2 whole red snappers (1 1/2 to 1 3/4 pound each), cleaned and scaled
- Cooking oil, for frying
- 6 tablespoons canned low-sodium chicken broth or homemade stock
- 2 tablespoons plus 2 teaspoons soy sauce
- 2 tablespoons lime juice
- 4 teaspoons fresh orange juice
- 2 teaspoons Asian sesame oil
- 1/2 teaspoon grated fresh ginger
- 2 scallions including green tops, cut into thin slices
Pink Tequila
By blum099
Pink Tequila—This is better than any margarita we’ve ever had and if you can find some watermelon at your loca
- For 1 large pitcher:
- 6 cups chopped watermelon
- 1 pint strawberries
- 6 limes, juiced
- 1 tablespoon agave nectar
- 10 oz white tequila (or to taste)
Negroni Sbagliato
By blum099
Served up: Add vermouth and Campari to a mixing glass filled with ice
- 1 1/2 ounces sweet vermouth
- 1 1/2 ounces Campari
- 1 1/2 ounces Prosecco or other sparkling wine
Vegan-mini WHITE CHOCOLATE RASPBERRY CHEESECAKES
By blum099
Oreo cookie crust, creamy white chocolate cheesecake, and fresh raspberry swirls! These 10-ingredient no-bake min...
- for the crusts:
- 18 Oreo cookies (or other vegan chocolate sandwich cookies)
- 2 1/2 tablespoons melted unrefined coconut oil
- for the raspberry swirl:
- 2 ounces fresh raspberries
- 1 teaspoon fresh lemon juice
- for the cheesecake fillings:
- 1 3/4 cups raw cashews, soaked for 2 hours, rinsed and drained
- 1/2 cup + 1 tablespoon non-dairy milk
- 1/3 cup pure maple syrup
- 1/4 cup melted raw cacao butter
- 3 1/2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain sea salt
Maple Cinnamon Matzo Brei
By blum099
Break matzo into pieces. Soak for 2-3 minutes in warm water
- Vegan version:
- 4 sheets matzo
- 2 eggs
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- pinch kosher salt
- plenty of butter for frying
- 1 1/2 matzos, crumbled
- 1/4 cup quinoa flakes
- 1 tablespoon vegan buttery spread (like Earth Balance, or
- use a Kosher for Passover margarine if you adhere strictly)
- Pinch of salt, plus more for serving, to taste
- Maple syrup, optional