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Recipes
Salmon Burgers
By khoglan1
1. Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny piece...
- 1 Lb. Fresh Salmon, skinned
- 1 Egg
- 1 Tbsp Capers
- 1 Tbsp Fresh or 1 Tsp Dried Dill
- 1/2 Tsp Salt
- 1 Tbsp Oil
- Accompaniments: Lemon Yogurt Sauce, Mayonnaise, Avocado, Tomato or Lettuce
- Buns or Rolls
endive and celery salad with fennel vinaigrette
By khoglan1
Grind fennel seeds in grinder until ground but not powdery
- 2 teaspoons fennel seeds, toasted
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 tablespoons finely chopped shallot (1 large)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 pound frisée (French curly endive), torn into bite-size pieces (10 cups) [we swapped butter lettuce]
- 3 Belgian endives, cut crosswise into 1/2-inch-wide slices [we swapped regular green endives]
- 1 bunch of celery ribs, thinly sliced crosswise (1 to 2 cups, depending on the size of your bundle)
Black Bean and Sweet Potato Soup
By khoglan1
1. In a large soup pot, heat the olive oil
- 1 T olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and chopped
- 1 roasted red pepper, chopped (you can use jarred)
- 2 cans low sodium vegetable broth (15 oz. size)
- 2 cups water
- 3 cans low sodium black beans, rinsed and drained
- 3 cans diced tomatoes with green chiles
- 1 T chili powder
- 2 teaspoons cumin
- Dash of red pepper flakes
- 1/2 bunch of cilantro, chopped
- Salt and pepper, to taste
Blueberry-Limoncello Cooler
By khoglan1
In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs
- 1 * 1 (750-ml) bottle limoncello liqueur, chilled
- 1 * 1 cup sparkling water, chilled
- 1 * 1 cup fresh or frozen blueberries *see Cook's Note
- 5 * 5 fresh mint sprigs, lightly crushed, plus extra for garnish
- * Crushed ice
cheesy corn on a stick
By khoglan1
Break each ear of corn in half
- 4 ears of yellow corn (shucked)
- 2 to 3 tablespoons melted butter (or olive oil)
- 1/2 cup grated parmesan cheese
- cayenne
- 8 bamboo skewers (pre-soaked in water for 1 hour)
Turkey Pesto Meatballs
By khoglan1
1. Preheat oven to 350 degrees
- 1 1/4 Lb. Ground Lean Turkey
- 1/4 Cup Pesto
- 1/4 Cup Breadcrumbs
- 1/4 Cup Parmesan Cheese
- 1 Tsp Salt
- 2 Cups Marinara Sauce
Baked Nectarines with Honey Yogurt Sauce
By khoglan1
1. Preheat oven to 400 degrees
- 2 Nectarines (or Peaches), halved and pitted
- Juice of 1/2 Lemon
- 4 Tbsp Greek Yogurt
- 1 Tbsp Honey
- 2 Tbsp Pistachios, chopped
Tortellini Soup
By khoglan1
In a large pot, heat the oil over medium heat
- 1 * 1 Tablespoon Olive Oil
- 2 * 2 cloves Garlic, Minced
- * ½ whole Small Onion, Minced (about 1/4 Cup)
- * ½ teaspoons Dried Oregano
- 1 * 1 quart Low-sodium Chicken Broth (or Vegetable Broth)
- 15 * 15 ounces, weight Canned Whole Tomatoes
- * Salt And Freshly Ground Black Pepper
- 9 * 9 ounces, weight Package Tortellini, Any Variety, Fresh Or Frozen
- 3 * 3 cups Fresh Spinach, Chopped And Loosely Packed
- * Parmesan Cheese, To Serve
Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing
By khoglan1
1. Pour the broth into a heavy large saucepan
- For the Lemon Basil Dressing:
- 4 cups vegetable broth (you can use water)
- 1 1/2 cups orzo
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup chopped artichoke hearts
- 1 cup chopped tomatoes
- 1 cup feta cheese
- Salt and pepper, to taste
- 3/4 cup basil leaves, packed
- 2 cloves garlic, smashed
- 1/2 teaspoon kosher salt
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
Pita Chips & White Bean Dip
By khoglan1
Preheat the oven to 375 degrees
- Chip Ingredients:
- 4 whole wheat pitas
- 2 tablespoons olive oil
- sea salt or kosher salt
- Dip Ingredients:
- 1 can cannellini beans (drained + rinsed)
- juice of 1 lemon
- 2 tablespoons olive oil
- dash of smoked paprika
- fresh ground pepper