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Recipes
Three-Pepper Slaw
By cheeserohan
In a large bowl, whisk together vinegar, mustard and oil; season with slat and pepper
- 1 Tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- 2 Tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 4 medium bell peppers (1 yellow, 1 red, 2 green), stemmed, seeded, and thinly sliced lengthwise
- 1 celery stalk, halved crosswise and thinly sliced lengthwise
- 1/4 teaspoon chopped fresh thyme leaves
Triple-Onion Sour Cream Dip
By cheeserohan
1. Set a strainer over a heatproof bowl
- 3 cups canola oil, for frying
- 3 shallots, very thinly sliced (1 cup)
- 2 scallions, thinly sliced (1 cup)
- 1 ontion, very thinly sliced (1 1/2 cups)
- 2 cups full-fat or light sour cream, or whole-milk plain Greek yogurt
- salt and freshly ground pepper
Matzo Chocolate-Mint Ice Cream Cake
By cheeserohan
1. In a small saucepan, bring cream to a boil over medium-high
- 3/4 cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 3 large matzo crackers
- 1 pint mint-chip ice cream
- 1 pint chocolate ice cream
- 1/3 cup coarsely chopped natural almonds, toasted
Salsa Fresca
By cheeserohan
Combine all ingredients (except cilantro) in a medium bowl
- 2 medium sized tomatoes, roughly chopped (1 1/2 cups)
- 1 small white onion, diced small (2/3 cup)
- 1 jalapeno, minced
- 1 garlic clove, minced
- 1 Tablespoon fresh lime juice
- ground pepper
- 1/2 cup loosely packed fresh cilantro leaves, roughly chopped
Slow-Cooked Carnitas
By cheeserohan
1. Cut roast in half; place in a 5-qt
- 1 boneless pork shoulder butt roast (3 to 4 lbs.)
- 3 garlic cloves, thinly sliced
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 bunch green onions, chopped
- 1 1/2 cups minced fresh cilantro
- 1 cup salsa
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 2 cans (4 oz. each) chopped green chilies
- 12 flour tortillas (8 in.), warmed
- optional toppings: fresh cilantro leaves, chopped avocado and tomato
Egg-Free Dairy-Free Nut-Free Cake
By cheeserohan
1. Preheat oven to 350F. Grease an 8x8 inch baking pan
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 5 Tablespoons vegetable oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- 1/2 cup semi-sweet chocolate chips
Blue Cheese Slaw
By cheeserohan
In a large bowl, combine cabbages and carrots
- dressing:
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 4 large carrots, shredded
- 1 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. stone-ground mustard
- 1 Tbsp. cider vinegar
- 1/2 tsp. celery salt
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 1 1/2 cups (6 oz.) crumbled blue cheese
- 1/4 cup minced fresh parsely
Apple-Pomegranate Soda
By cheeserohan
Bring ingredients to a boil, then simmer, reducing to 3/4 cup, about 1 hour
- 1 cup apple juice
- 1 cup pomegranate juice
- 1 cup water
- 1/4 cup sugar
Korean-Style Hanger Steak in Lettuce Cups
By cheeserohan
1. Freeze the meat until firm, about 15 min
- 1 1/4 - 1 1/2 lb hanger steak
- 1/2 about 1/2 c tamari or dark soy sauce
- 1/4 c or 1 single-serving container unsweetened applesauce
- 2 limes - 1 juiced (about 2 tbsp), 1 cut into small wedges
- 1 -in piece fresh ginger, grated or finely chopped
- 3 large cloves garlic, finely chopped or grated
- 1 tbsp Korean red pepper flakes (gochugaru), or 1 1/2 tsp Aleppo or crushed red pepper
- 2-3 tbsp stir-fry oil infused with garlic and ginger or any light, high-temperature oil, such as grapeseed
- toasted sesame seeds, for garnish
- 1 bunch scallions, whites and light green parts, thinly sliced on an angle
- 2 heads Bibb lettuce or 1 head iceberg, cored, leaves seaparated
Mushroom-Swiss Turkey Burgers
By cheeserohan
1. Finely chop enough onion to yield 1/3 cup (reserve remaining rounds for burgers)
- 1 large red onion, cut crosswise into 1/4-inch rounds
- 1 teaspoon vegetable oil, plus more for grill
- 1/2 pound button mushrooms, quartered
- coarse salt and ground pepper
- 1 pound ground white-meat turkey
- 1/3 cup roughly chopped fresh parsley
- 2 ounces Swiss cheese, thinly sliced
- 4 whole-wheat burger buns, lightly toasted
- 2 roasted red peppers, cut into 1-inch slices
- baby arugula, for serving