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Recipes
grilled eggplant and tomato sandwhGrilled Eggplant & Tomato Sandwiches With Romano-Black Pepper Mayo
By khoglan1
1. Combine Mayonnaise, cheese, lemon juice and pepper
- 1/2 cup Mayonnaise
- 3 Tbsp. grated Romano cheese
- 1 tsp. lemon juice
- 1/4 tsp. coarsely ground black pepper
- 1 small eggplant*, cut into 4 (1/2-inch-thick) slices
- 4 Tbsp. olive oil, divided
- 4 plum tomatoes
- 8 slices Italian bread or focaccia
- Fresh basil leaves
- **i use plain yogurt instead of mayo
lemon artichoke risotto
By khoglan1
1. in a saucepan, bring broth and 4 cups of water to boil cover and keep at a simmer 2
- 2 cups chicken broth
- 4 tbs butter
- 1 onion, finely chopped
- 2 cups aborio rice
- 1 1/4 cups drained chopped canned artichoke hearts
- grated peel of 1 lemon plus 2 tsp lemon juice
- salt and pepper
- 2/3 cup grated parmesan cheese
- 1/3 chopped flat-leaf parsley
- 1/2 cups walnuts. toasted and chopped
Duo de Pesto : Pesto de Roquette et Pesto Rouge
By khoglan1
Combine all ingredients in mortar (preferably) or a food processor
- Pesto de Roquette
- 2 - 2 large handfuls of rucola, rinsed and dried
- 3 - 3 Tbsp pinenuts
- 3 - 3 Tbsp parmesan
- 3 - 3 Tbsp olive oil
- 2 - 2 garlic cloves, peeled
- Pesto Rouge
- 8 - 8 pieces of sundried tomato (packed dry -- reduce olive oil by one Tbsp if using packed in oil)
- 3 - 3 Tbsp pinenuts
- 3 - 3 Tbsp parmesan
- 3 - 3 Tbsp olive oil
- 2 - 2 garlic cloves, peeled
Healthy coconut banana cookies
By khoglan1
1. Preheat oven to 350 degrees
- 3 ripe bananas
- 1 cup sultanas
- 2 cups rolled oats
- 1/3 cup coconut oil, melted
- 1 tsp. vanilla extract
- 1/3 cup unsweetened shredded coconut
Pappardelle with Pistachio Pesto
By khoglan1
In a food processor combine garlic, basil, pistachios, parmesan and salt
- pesto
- 2 garlic cloves
- 3/4 c packed, chopped basil
- 1/2 c raw shelled pistachios
- 1/2 c packed, grated parmesan, plus additional for garnish
- 1 t salt
- 1/3 c olive oil
- pasta
- 8 oz pappardelle
- 8 stalks asparagus, tough stems discarded, cut into 4” pieces
- 1 c snow peas
- 1/2 c peas
- 1 T olive oil
- 1 small zucchini, cut into very thin strips, lengthwise
- 1/2 c raw shelled pistachios
- 2 t sugar
- 1/4 t salt
- 1 t honey or agave nectar
Orange and Rosemary Pork Tenderloin
By khoglan1
Cut the tenderloin in 3 or 4 equal portions and place them in a nonreactive (glass or ceramic) baking dish large en...
- For the marinade:
- 1 - 1 pound 12 ounces) pork tenderloin (filet mignon in French), preferably organic
- - the juice of two oranges
- 2 - 2 tablespoons olive oil
- 1 - 1 tablespoon white wine vinegar
- 1 - 1 rounded teaspoon honey
- 2 - 2 cloves garlic, finely chopped
- 1 - 1 teaspoon dried rosemary
- 1/4 - 1/4 teaspoon fine sea salt
- - freshly ground black pepper
- For finishing:
- 1 - 1 rounded tablespoon crème fraîche, or heavy cream
- - fleur de sel
- - a handful flat-leaf parsley, coarsely snipped
Maple-Pumpkin Pasta with Blue Cheese & Sage
By khoglan1
Bring a large pot of salted water to a boil
- 1 lb tube pasta (penne, rigatoni, etc..)
- 2 T olive oil
- 1 med onion, chopped
- 1/4 c maple syrup
- 4 c cubed pumpkin
- 1/2 c vegetable broth
- 2 T chopped fresh sage
- 1 T brown sugar
- 1/4 t cinnamon
- 1/2 t salt
- 1/2 t pepper
- 1/2 crumbled blue cheese
- 1/2 c toasted pumpkin seeds (optional)
Pastina with Peas and Carrots
By khoglan1
Bring a large pot of salted water to a boil over high heat
- 1/2 * 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 * 2 tablespoons olive oil
- 1 * 1 small onion, finely diced
- 2 * 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 * 1 cup low-sodium chicken stock
- 1 * 1 cup frozen petite peas, thawed
- 1/2 * 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 * 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- * Kosher salt
- 2 * 2 tablespoons chopped fresh basil leaves
roasted butternut squash cubes with thyme and garlic
By khoglan1
Preheat oven 400 degrees. Line a baking pan with unbleached parchment paper or spray with non-stick spray
- 1 butternut squash, peeled and cut into cubes (~1 to 1.5 inch square)
- 1 T olive oil
- 1-2 Tablespoon fresh thyme leaves (or use .5 to 1 Tablespoon dried thyme)
- 1 T olive oil
- 2 teaspoons garlic powder (or 1-2 cloves of garlic, chopped)
- salt & pepper
Penne with Corn & Brown Butter
By khoglan1
Bring a large pot of salted water to a boil
- 2 1/2 c uncooked penne
- 1 stick butter, cut into 1” slices
- 3 small leeks, (white and light green parts only), cut into thin slices
- 4 ears corn, husks and silk discarded, kernels cut off
- 1 T fresh oregano leaves
- 1/2 t salt
- Parmesan cheese, to taste
- pepper, to taste