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Recipes
Lemony Quinoa Salad with Shaved Vegetables
By Realtychick
Using a mandoline, thinly slice the radishes, carrot and fennel bulb
- 8 large red radishes or 1 large watermelon radish
- 1 small black radish
- 1 medium carrot, peeled
- 1 medium fennel bulb, cored
- 1 cup quinoa, preferably red, rinsed
- 2 1/2 cups water
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- Salt and freshly ground pepper
Curried-Chicken and Vegetable Pan Roast
By Realtychick
Preheat the oven to 450° and position racks in the upper and middle thirds
- 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
- 1 1/2 pounds brussels sprouts, halved
- 2 large red onions, cut into thin wedges
- 1 cup canola oil
- Salt and freshly ground pepper
- 1 cup plain fat-free Greek yogurt, plus more for serving
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 1 tablespoon Madras curry powder
- 4 pounds skinless, boneless chicken thighs
- Warm naan, for serving
Chilled Shrimp and Crab a la Veracruzana
By Realtychick
In a medium saucepan, combine the salsa, olives, capers and parsley
- 2 cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
- 1/4 cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
- 2 tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
- 2 to 3 tablespoons coarsely chopped flat-leaf parsley leaves
- 1 pound medium-to-small cooked shrimp
- 4 or 5 ounces of crabmeat (lump crabmeat holds up best in this preparation)
Grilled Corn Sheets with Scallion Vinaigrette
By Realtychick
For the grill corn: Heat the grill to high
- ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
- 1/4 cup rice wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup thinly sliced scallion, green and pale green part
Salmon Cakes with Creamy Ginger-Sesame Sauce
By Realtychick
Sauce: If using regular yogurt place the yogurt in a strainer lined with a paper towel
- Sauce:
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 scallions
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- Creamy Ginger-Sesame Sauce
- 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon low-sodium soy sauce
Caramelized Shallot Jam
By Realtychick
Great on burgers! or on cheese & crackers
- 2 tablespoons olive oil
- 2 cups shallots, finely chopped
- 1 1/2 teaspoons fresh thyme, finely chopped
- 1/2 cup Budweiser
- 1/4 cup sugar
- 2 tablespoons aged balsamic vinegar
- Salt and freshly ground pepper
Yellow Rice
By Realtychick
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney
By Realtychick
Cranberry-Serrano Chutney: Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucep...
- Cranberry Chutney:
- 1/2 cup light brown sugar
- 2 tablespoons honey
- 3 cups cranberries, divided
- 1 cup water
- 1 medium red onion, finely diced
- 1 tablespoon fresh ginger, grated
- 1 serrano chile, finely diced
- 1 clove garlic, finely chopped
- Salt
- Freshly ground black pepper
- 1/4 cup freshly chopped cilantro leaves
- Cranberry Sauce:
- 2 cups cranberry juice
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 1/2 cup granulated sugar
- 4 cups enriched home-made chicken stock
- 1 teaspoon whole black peppercorns
- Salt
- Grilled Lamb Chops:
- 8 (4 to 5-ounce) porterhouse lamb chops
- Olive oil
- Salt
- Freshly ground black pepper
- Cilantro leaves, garnish
- Finely chopped chives, garnish
Frozen Lemonade Pie
By Realtychick
For the crust: Preheat the oven to 350 degrees F
- Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 7 tablespoons butter, melted
- Lemonade Filling:
- One 14-ounce can sweetened condensed milk, chilled
- One 12-ounce container whipped topping, thawed
- One 6-fluid-ounce can frozen lemonade concentrate, unthawed
- 1 teaspoon candied lemon peel, for garnish
Mustard Roasted Fish
By Realtychick
Preheat the oven to 425 degrees
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers