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Recipes
Phyllo Triangles
By rdgplus3
A 1-lb (454g) package of frozen phyllo pastry usually contains 20 sheets
- 10 sheets phyllo pastry (thawed if frozen)
- ½ cup butter
- Spinach-Cheese Filling
- 1 tbsp olive oil
- 2 tbsp minced onion
- 2 cloves garlic, minced
- 1 cup ricotta cheese or ½ cup ricotta cheese and ½ cup feta cheese)
- 10 oz/ 350 g pkg fresh spinach cooked, drained and chopped
- 1/3 cup freshly grated Parmesan cheese
- ½ tsp grated lemon rind
- Pinch each of salt, pepper and nutmeg
Turkey, Kale and White Bean Soup
By rdgplus3
Heat a large pot over medium
- 500 g turkey sausages, about 5, casings removed
- 1 small onion diced
- 1 jalapeno seeded and diced
- 1 garlic clove, minced
- 2 tsp chili powder
- 2 tbsp tomato paste
- 1 carton low-sodium chicken broth (900 mL)
- 1 can (540 mL) white kidney beans, drained and rinsed
- 2 cups chopped kale
- 1/4 c lime juice
Roasted Butternut Squash Soup - Sunterra
By rdgplus3
Preheat oven to 350oF. Using a potato peeler, remove skin from the squash and dice into uniform pieces
- 1 medium butternut squash (700g)
- 1 large carrot, peeled and diced
- 1 medium white onion, peeled and diced
- 2 stalks celery, diced
- 6 to 8 garlic cloves, skins removed
- 2 rosemary sprigs, needles removed from stem
- 100 mL (6Tbsp) olive oil
- Salt and pepper
- 3 L (13 cups) vegetable or chicken stock
- 1 cup (250 mL) whipping cream
Chicken Meatball Bourguignon
By rdgplus3
From Michael Symon, The Chew
- For the meatballs
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup minced onion
- 2 cloves of garlic (minced)
- 1 pound ground chicken
- 1 tablespoon Worcestershire sauce
- 1/2 cup plain breadcrumbs
- 1/2 cup parsley (finely chopped)
- 1 teaspoon dried oregano
- 1 egg (lightly scrambled)
- 1/3 cup Parmigiano-Reggiano (freshly grated)
- For the stew
- 1 tablespoons olive oil
- 4 ounces bacon (sliced into lardons)
- 1 cup carrots (medium dice)
- 1 cup celery (medium dice)
- 1 cup onion (medium dice)
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 tablespoon thyme leaves
- 1 tablespoon tomato paste
- 2 cup leftover dry red wine
- 3 cups low sodium beef stock
- 2 tablespoons unsalted butter (softened, divided)
- 2 cups mushrooms (quartered)
- 1 cup pearl onions (frozen)
- 1/2 cup parsley (roughly chopped)
Smoked Salmon
By rdgplus3
Mix all the brine ingredients together and place fish in a non-reactive container (plastic or glass), cover and ref...
- Salmon - ~1 kg (not too thick)
- Brine
- 4 c water
- 1/4 c kosher salt
- 1/4 c brown sugar
- 2 bay leaves
- 1 stalk sliced celery
- 1/2 c chopped fennel
- 2 smashed garlic cloves
Baked Salmon with Spring Herbs
By rdgplus3
In a small bowl, combine all ingredients except salmon and pepper
- 1/3 cup each chopped fresh dill and parsley
- 1 clove garlic, minced
- 3 tbsp capers drained and rinsed
- 8 anchovy fillets or 2 tsp anchovy paste
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 1/2 lb/1.25 kg salmon fillet, skinned and boned
- 1/2 tsp freshly ground pepper
Pesto Pasta
By rdgplus3
I quite often substitute Feta cheese for the Parmesan in this recipe
- 450 g penne pasta
- 1/2 cup (approx) basil pesto
- 12 cherry tomatoes
- 1/3 cup chopped sun-dried tomatoes
- 1/4 cup toasted pine nuts
- Freshly ground pepper
- 1/4 cup shaved Parmesan cheese or 1/2 cup crumbled Feta cheese
- Fresh basil leaves (optional)
Veggie Burgers with Tahini Sauce
By rdgplus3
In a food processor, puree the chickpeas
- 1 can (14 oz/398 mL) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled
- 1 medium zucchini
- ¼ cup + 2 tbsp EVOO
- 1 small onion, chopped
- 1 small leek, white and light green parts only, washed well and chopped
- 1 green onion, chopped
- 1 clove garlic, chopped
- 1 egg white
- 2 tbsp cornmeal
- 1 ½ tbsp cornstarch
- 1 tbsp chopped fresh basil
- salt and freshly cracked black pepper to taste
- Tahini Sauce
- 1 clove garlic, minced
- juice of ½ lemon
- ¼ cup tahini
- ¼ cup water
- 1 tbsp chopped fresh parsley
- salt and freshly cracked black pepper to taste
Jalapeno Pepper Jelly With Lumps
By rdgplus3
Chop all peppers (use rubber gloves when handling jalapeno peppers)
- 3 green peppers, seeded & finely chopped
- 2 - 3 1/2 oz. cans jalapeno peppers, with seeds (100 mL) OR 4 - 6 fresh jalapeno peppers (remove at least half the seeds)
- 1 1/2 cups white vinegar (375 mL)
- 6 cups white sugar (1.63 L)
- 1/2-1 tsp. cayenne pepper (2-5 mL)
- 2 pouches certo
- 4-6 drops green food coloring
Vegetable Tagine –Anna Olson
By rdgplus3
Makes 4 entree sized servings or 8 side dish servings
- 3 tablespoons olive oil
- 1 1/2 cups diced onion, cut into 1-inch pieces
- 2 cups peeled and diced sweet potato, cut into 1-inch pieces
- 1 cup diced carrots, cut into 1-inch pieces
- 1 cup diced parsnips, cut into 1-inch pieces
- 1 cup diced celery root, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 3/4 teaspoon ground cinnamon
- 3 cups vegetable stock
- or 3 cups water
- 3 tablespoons pomegranate molasses
- or 3 tablespoons fancy molasses
- 1 1/2 cups cauliflower florets
- 1 1/2 cups diced eggplant, cut into 1-inch pieces
- 1 x19 ounce can chick peas, drained and rinsed
- 3/4 cup raisins
- 1/2 cup chopped dried apricots
- salt & pepper
- 1/2 cup lightly toasted sliced almonds