Joelene's profile page
Recipes
Sea Bass in Pesto Fish Broth
By Joelene
For the leeks, cut off the root ends
- 4 medium leeks
- 1 cup fish stock or clam juice
- 1/2 cup basil pesto [Recipe]
- 1/2 pint cherry tomatoes, sliced in half
- 4 tablespoons extra-virgin olive oil
- 4 sea bass, 6 ounces each (can substitute other high-quality white fish)
- Salt and pepper to taste
Chz Enchiladas (tofu/ricotta)
By Joelene
In a blender mix tofu/ricotta, taco seasoning and cottage
- 6 oz block of firm tofu or 6 oz ricotta
- 1/2 pkg taco seasoning
- 1 cup cottage chz
- 1 1/2 cup ched chz
- cooking spray
- 6 oz tom paste
- 1 pkg enchilada sauce mix
- water
- 8-10 white corn tortillas
Lentil Spread
By Joelene
Bake in pepper at 400 for 15-20 mins
- 1 bag cooked lentils
- 8 oz bruchetta mix
- s/p
Caldo Verde Stuffed Potatoes
By Joelene
Caldo verde, a soup of collard greens and potatoes that is a traditional favorite in Portugal, inspired this recipe
- 4 medium russet or Idaho potatoes, scrubbed and patted dry
- 4 cups thinly sliced collard greens (1 12-oz. bunch)
- 3 oz. Soyrizo soy sausage, crumbled or diced
- 1 small onion, finely diced (3/4 cup)
- 3 cloves garlic, minced (1 Tbs.)
Wasabi Mashed Pots
By Joelene
Meanwhile, prepare mashed potatoes
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 3/4 cup whole milk
- 1 tablespoon wasabi powder
- 1/4 cup butter
- Salt and pepper to taste
White Chocolate Truffles With Raspberry Sauce
By Joelene
Melt 8 ounces of the chocolate in the microwave, double boiler or bowl over a saucepan of simmering water
- 20 ounces white chocolate, divided use
- 8 ounces light cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 10 ounces unsweetened frozen raspberries, thawed
- 1/4 cup confectioners’ sugar
Broccoli Salad
By Joelene
Bring a large pot of salted water to a boil and prepare a bowl of ice water
- Kosher salt and freshly ground black pepper
- 4 cups broccoli florets
- 1/2 cup plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 orange
- 1/2 cup shredded carrots
- 1/2 cup golden raisins
- 1 red onion, thinly sliced
- 6 slices cooked bacon, chopped
FRESH TOMATO SALSA
By Joelene
Cut onion into quarters. Cut jalapeño crosswise into thirds
- 1 small onion
- 1 jalapeño pepper, stemmed
- 1/2 cup (125 mL) loosely packed fresh cilantro
- 2 tbsp (30 mL) fresh lemon juice
- 2 garlic cloves, peeled
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) grape tomatoes, divided
- Tortilla chips (optional)
Safe Cooking Times
By Joelene
Safe Minimum Cooking Temperatures Use this chart and a food thermometer to ensure that meat, poultry, seafood, and...
- Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
- Why the Rest Time is Important-
- After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
Seafood stuffed peppers
By Joelene
1. Heat olive oil in a medium skillet over high heat
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon each: salt, pepper
- 1/2 pound each: medium-size shrimp, peeled and deveined; scallops
- 3 medium bell peppers (any color or combination) ribbed, seeded, halved
- 1 cup low-sodium chicken broth
- 1 cup low-fat sour cream, optional
- 1 avocado, chopped, optional