Blum099's profile page
Recipes
Southwestern Sweet Potato and Black Bean Hash
By blum099
One of the dishes that I fall back on often when the temperatures reach 100+ is the skillet meal
- 1/4 cup olive oil
- 1 onion, diced
- 2 large sweet potatoes, cut into 1/2″ cubes
- 2 green or red peppers, diced
- 2 cans of black beans with the liquid or 3-4 cups of beans with 1/2 cup cooking liquid
- 4 cloves of garlic, minced or 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- pinch of cayenne
- 1/2 teaspoon dried oregano
Mini Sliders
By blum099
POINTS® Value: 3 Servings: 10 Preparation Time: 10 min Cooking Time: 12 min Level of Difficulty: Easy A p...
- 4 oz reduced-fat crescent roll dough, 4 rolls
- 2 tsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1 pound(s) uncooked lean ground beef (with 7% fat)
- 1 spray(s) cooking spray
- 6 Tbsp ketchup
- 1/8 tsp chili powder, chipotle-variety
- 1/4 cup(s) sour pickle(s), or sweet pickle(s), round slices
Creamy Asparagus Soup
By blum099
Cut the bottom half of the asparagus spears into 2-inch lengths and place in them in a soup pot with the vegetable ...
- 1 pound fresh asparagus
- 5 cups vegetable stock
- 3 tablespoons butter
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 medium-sized potatoes, diced
- Salt and freshly-ground black pepper to taste
- 1 cup light cream
- Fresh chopped chives for garnish
soup: Jellied Cranberry Sauce with Fuji Apple
By blum099
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray
- One 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
Basil oil
By blum099
1. Fill a medium bowl with ice and water and set next to the stovetop
- INGREDIENTS
- Ice
- 2 cups loosely packed fresh basil leaves
- 3/4 cup grapeseed or canola oil
- 1/4 cup extra-virgin olive oil
ONE-POT CREAMY SPINACH LENTILS
By blum099
394 calories
- 2 tablespoons butter, oil, or (wait for it) bacon grease
- half a yellow onion, diced
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 1/2 cup dry white wine
- 2 cups uncooked lentils, rinsed
- 2 medium Yukon potatoes, chopped (about 1 cup total)
- 4 cups chicken broth (plan to add a few more cups as needed while cooking)
- 1 bay leaf
- a few sprigs fresh parsley
- a few springs fresh thyme
- 1/2 cup half and half
- 3-4 cups packed fresh baby spinach
- salt and pepper to taste (be generous with the salt!)
- olive oil and red wine vinegar for topping
Livornese Recipe
By blum099
Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat
- Marinara Sauce Recipe:
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 12 gaetta olives, pitted and chopped
- 2 tablespoons capers
- 1 cup marinara sauce
- 1 cup dry white wine
- salt and freshly ground black pepper to taste
- 1/4 cup of extra-virgin olive oil
- 4 cloves of garlic sliced in half
- 1 35oz can of imported Italian tomatoes
- salt & pepper to taste
- 3 leaves of basil, washed, patted dry and chopped
Portabello Benedict
By blum099
For the perfect Sunday brunch, whip up this easier-than-it-looks Portabello Benedict
- What You Need:
- Portabello Benedict
- 4 4
- For the Marinated Mushrooms:
- 1/2 1/2 1/2 cup white wine
- 3 3 3 cloves garlic, minced
- 3 3 3 tablespoons Dijon mustard
- 1/4 1/4 1/4 cup olive oil
- 2 2 2 teaspoons salt
- 1/2 1/2 1/2 teaspoon pepper
- 4 to 6 4 to 6 6 Portabello mushrooms, de-stemmed
- For the Hollandaise Sauce:
- 2 2 2 tablespoons olive oil
- 3/4 3/4 3/4 cup silken tofu
- 1-1/2 1-1/2 1-1/2 tablespoons fresh lemon juice
- 1/4 1/4 1/4 teaspoon turmeric
- to and pepper to taste
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 1/4 1/4 1/4 cup vegan margarine, melted
- For the Benedict:
- 4 to 6 4 to 6 6 English muffins, sliced in half and toasted
- 2 2 1/2-inch tomatoes, sliced 1/2-inch thick
- 6 to 8 6 to 8 8 cups spinach, tightly packed, steamed
- 1 1 1 Marinated Portabello Mushroom recipe
- 1 1 1 Hollandaise Sauce recipe
- Paprika, for garnish
Tomato Soup
By blum099
Directions: 1. Clean/peel/cut up vegetables (except tomatoes) and place in a large soup pot
- You will need:
- Optional: You can puree the cooked tomatoes in a blender instead of crushing them through a sieve... see directions.
- 2 celery stalks, cut in large pieces
- 2 carrots, cut in large pieces
- 1 small parsnip, cut in large pieces
- 1 large garlic clove, sliced
- 1 onion, cut in in quarters
- 10 cups water
- 1 TBS kosher salt, or to taste
- 2 lbs( about 6-7 large) ripe, garden-fresh tomatoes
- 3 TBS olive oil
- 1 small onion, finely diced
- 1/4-1/3 cup short grain rice/orzo*
- 1 heaping TBS tomato paste
- extra salt, if needed
- freshly ground pepper, to taste
- can substitute with homemade thin pasta(taitei) or semolina dumplings... or can be left out completely.
- Extra:
- chopped lovage( leustean)
- chopped celery leaves
- ground pepper, to taste
Cornmeal-Creme Fraiche Spoon Bread
By blum099
Preheat oven to 350 degrees
- 2 1/2 cups whole milk
- 1 stick unsalted butter, plus more, room temperature, for cake pan
- 2 1/4 teaspoons coarse salt
- 1 cup fine stone-ground yellow cornmeal
- 1/2 cup creme fraiche
- 3 large eggs, separated
- 1/2 cup chopped fresh chives
- 1/2 cup frozen corn, thawed