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Recipes
White Bean and Tuna Salad
By Chef_Roc
1. In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 5 ounces baby spinach
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
- 1/4 cup green olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Banana-Walnut Chocolate Chunk Cookies
By Chef_Roc
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
- 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
Caesar Salad with Spicy Shrimp
By Chef_Roc
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad
- 4 corn tortillas (5-inch)
- 2 teaspoons olive oil
- 1 1/2 teaspoons chili powder
- Coarse salt and ground pepper
- 3/4 pound medium shrimp, peeled and deveined
- 1/3 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 2 tablespoons grated Parmesan cheese, plus more for garnish
- 4 anchovy fillets, rinsed and minced
- 1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces
Hummus
By Chef_Roc
A very popular, easy to make, delicious spread served throughout the Middle East
- 2 to 3 cloves garlic, peeled
- 2 cups cooked chick peas
- 1/3 cup tahini (sesame seed paste)
- 1 teaspoon salt
- 3 table spoons extra virgin olive oil
- 1/3 cup lemon juice
- paprika and freshly chopped parsley for garnish
Chocolate-Pistachio Biscotti
By Chef_Roc
New York newlywed Cathy No Rebatta loves to make these Italian cookies to give as gifts
- # 2 cups all-purpose flour (spooned and leveled)
- # 1 cup sugar
- # 1 1/2 teaspoons baking powder
- # 1/4 teaspoon salt
- # 3/4 cup shelled unsalted pistachios
- # 4 ounces dark chocolate, chopped
- # 3 large eggs
- # 2 tablespoons unsalted butter, melted
- # 1 teaspoon pure vanilla extract
- # 1/4 cup unsweetened cocoa powder
Chicken and Basil Stir-Fry
By Chef_Roc
Often used in Thai cooking, Thai basil is also called holy basil
- # 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
- # 1 tablespoon cornstarch
- # Coarse salt and ground pepper
- # 6 teaspoons vegetable oil
- # 1 small onion, halved and cut into 1/4-inch-thick wedges
- # 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
- # 6 garlic cloves, minced
- # 2 tablespoons rice vinegar
- # 2 tablespoons soy sauce
- # 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half
- # Cooked white rice, for serving (optional)
Crispy Garlic Potatoes
By Chef_Roc
Preheat oven to 475 degrees
- 2 garlic cloves
- Coarse salt and ground pepper
- 1/2 teaspoon dried thyme
- 1 tablespoons olive oil
- 1 1/2 pounds red new potatoes, sliced round 1 inch thick
Carrot-Cake Cookies
By Chef_Roc
Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days
- * FOR THE FILLING:
- 2 * 2 ounces bar cream cheese, room temperature
- 2 * 2 ounces unsalted butter, room temperature
- 1/4 * 1/4 cup confectioners' sugar
- 1 * 1 teaspoon fresh lemon juice
- * FOR THE COOKIES:
- 1/2 * 1/2 cup (1 stick) unsalted butter, melted
- 1/2 * 1/2 cup packed light-brown sugar
- 1/4 * 1/4 cup granulated sugar
- 1 * 1 large egg yolk
- 3/4 * 3/4 cup all-purpose flour
- 1 * 1 teaspoon ground ginger
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup rolled oats
- 3/4 * 3/4 cup packed, finely grated, peeled carrots
- 1/3 * 1/3 cup dried currants
Chicken Breasts Stuffed with Herbed Couscous
By Chef_Roc
Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy
- 1/2 * 1/2 cup couscous
- * coarse salt and ground pepper
- 1/2 * 1/2 cup fresh mint leaves, coarsely chopped
- 3 * 3 tablespoons pine nuts
- 2 * 2 scallions, thinly sliced crosswise
- 1 * 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
- 2 * 2 tablespoons olive oil
- 4 * 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Mama's Lasagna
By Chef_Roc
Preheat oven to 375 degrees F
- 1 * 1 tablespoon olive oil, plus extra for pan
- 1 * 1 pound ground beef or turkey
- 1 * 1 medium onion, chopped
- 1 * 1 clove garlic, minced
- 1 * 1 (14.5-ounce) can stewed tomatoes, chopped
- 1 * 1 (8-ounce) jar tomato sauce
- 1 * 1 (6-ounce) can tomato paste
- 1 * 1 (8-ounce) box no-boil lasagna noodles
- 2 * 2 large eggs
- 2 * 2 cups cottage cheese
- 1/2 * 1/2 cup grated Parmesan
- 2 * 2 teaspoons freshly chopped parsley leaves
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon black pepper
- 1 * 1 teaspoon seasoning salt
- 1 * 1 (8-ounce) bag shredded mozzarella
- 1 * 1 (8-ounce) bag shredded Cheddar